Place chicken breasts into a large pot and cover with water. Add salt and pepper.
Boil for 1 1/2 hours.
Add rosemary, parsley and marjoram.
Add more water if needed.
Add onion and carrots. Boil for another 35 minutes.
Add peas and set aside.
Pour stewed chicken mixture into the bottom of a large casserole dish and place Angel biscuits on top of chicken.
Bake at 400\u00b0 for 12 to 17 minutes.
Serve hot.
This is a Betty Crocker recipe for angel food cake, you can use
FOR THE BISCUITS:
Wash Hands.
Sift
For the biscuits:
combine ingredients until crumbly
For the topping:.
Combine ingredients
Combine flours, baking powder and salt in a bowl.
Cut in margarine with a pastry blender or 2 knives.
Add milk, mix quickly.
Turn out onto a floured board.
Knead 6 to 8 times.
Roll 1/4 inch thick.
Cut into 12, 2 inch round biscuits or into wedges or squares.
Place on a lightly greased baking sheet.
Bake in a 425\u00b0F oven 12 to 15 minutes until lightly browned.
For herb biscuits, add basil, thyme and parsley to dry ingredients.
(These make great dumplings).
efrigerate for about one or more hours, before cutting into biscuits.
ouch. Allow yeast to bloom for about 5 minutes.
Work
archment-lined rimmed baking sheet (biscuits should measure about 2 1
ombined.
Cover; set aside for 30 minutes.
Roll or
Sift dry ingredients together.
Cut in shortening until thoroughly mixed.
Add buttermilk and yeast; work together until flour is moist.
Cover and put in refrigerator until ready to use. Roll 1/2-inch thick; let rise 30 minutes.
Bake at 400\u00b0 for about 12 minutes.
This recipe will make 6 dozen.
Will keep in refrigerator 2 weeks.
Take out what you need at a time.
Use a jigger for cutting biscuits out.
Combine yeast and warm water.
Let set 5 minutes.
Combine flour, baking soda, baking powder and salt in large bowl.
Cut in shortening with pastry blender until crumbly.
Combine yeast mixture, buttermilk and honey.
Add to dry ingredients.
Stir just until moistened.
Turn out on floured surface.
Knead for 1 minute. Roll out to 1/2-inch thick.
Cut with 2-inch cutter.
Place on ungreased baking sheets.
Bake at 400\u00b0 for 10 minutes or until golden.
Makes 4 dozen 2-inch biscuits.
Serve with Honey Butter.
Dissolve yeast in 1/4 cup water and set aside.
Mix dry ingredients in order given, cutting in shortening as you normally would for biscuits.
Stir in buttermilk.
Also water with yeast in it.
Blend thoroughly and the dough is ready to be refrigerated in large bowl or made into biscuits.
When ready to work dough, turn onto a floured board and knead lightly as for regular biscuits. Roll out, cut and place on greased pan.
Let rise slightly if cold.
Bake at 400\u00b0.
Dough can be refrigerated up to 3 days.
Dissolve the yeast in warm water.
Mix the dry ingredients. Cut in shortening as for biscuit dough.
Add buttermilk and yeast mixture; blend thoroughly.
Turn the dough out onto a floured cloth and knead as for regular biscuits.
Roll out and cut biscuits. Place biscuits in a greased pan.
Let dough rise for a few minutes before baking.
Bake for 12 to 15 minutes at 400\u00b0 or until brown.
hortening as you normally do for biscuits or pie dough.
Stir
Dissolve yeast in 1/4 cup warm water; set aside.
Mix dry ingredients in order given, cutting in shortening as you normally do for biscuits.
Stir in buttermilk, also water with yeast in it. Blend well.
Refrigerate in a large covered bowl.
When you are ready to work the dough, turn out on floured bread board and knead lightly as for regular biscuits.
Roll out and cut biscuits. Place in a greased pan.
Let the biscuits rise slightly.
Bake in a 400\u00b0 oven until brown.
The dough can be made the night before.
Bake half of the recipe for Angel Food Cake in a shallow pan (10 x 15-inch), lined with wax paper, in a moderately slow oven (325\u00b0) for 20 minutes.
Turn onto a damp cloth or paper sprinkled with powdered sugar.
Remove bottom paper quickly; cut off thin strips from the sides and ends of cake.
Spread with jam, jelly or whipped cream.
Roll.
Wrap in cloth or wax paper until serving time.
Work quickly or cake will crack.
Dissolve gelatin in 1 1/4 cups boiling water.
Stir in thawed strawberries, sugar and salt.
Cool until it begins to thicken. Fold in the cream, whipped.
Cover bottom of 9-inch pan (or 9 x 13-inch pan) with half the torn angel food; pour half of the strawberry and cream mixture; make another layer of rest of the torn cake.
Pour remaining strawberry and cream mixture. Refrigerate 4 to 5 hours to set.
Cut into squares.
Double recipe for 9 x 13-inch pan.
Cut the angel food cake into 1 inch
Preheat oven to 450\u00b0.
Prepare basic biscuits as directed, except after cutting in shortening, stir in cheese.
Bake as directed for basic biscuits.