Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Preheat oven to 400 degrees F.
Brown beef in large nonstick skillet; drain fat.* Add tomatoes and Recipe Ready Mirepoix and bring to a boil over high heat. Reduce heat to low and simmer 10 minutes. Stir in parsley and salt.
Turn mixture into 1-1/2 quart casserole dish. Evenly top with mashed potatoes.
Bake 20 minutes or until potatoes are golden and mixture is bubbling.
). Season rabbit bones with mirepoix base, and place in a
1. Make the white mirepoix by mincing all vegetables. At
Wash and cut up the chicken.
Place in a saucepot and cover with cold water.
Stir in mirepoix, bay leaf and pepper and bring to a boil, then reduce to a simmer and allow to simmer until the chicken is tender.
This should take approximately 30 to 40 minutes.
Remove the chicken from the stock (cooking liquid) and strain to remove the mirepoix.
Discard mirepoix and return the stock to a simmer.
Slowly thicken with roux to a medium consistency.
hours:
Brown the mirepoix and tomato paste in the
ust over 1 pound of mirepoix, and there should be 1
Melt butter and pour into a 9x13 pan, add 1 box stuffing mix and press into bottom of pan to form crust. Boil squash and mirepoix in water until tender - do not over cook. Mix sour cream, soup, cheese, cooked and drained squash mirepoix mixture and 1 box of stuffing mix in a bowl stir until well blended. Spread squash mixture evenly on top of crust. Bake 350 deg for 30 minutes.
rown sugar.
Saute the Mirepoix vegetables.
Brown the pork
o the side.
Make mirepoix: Saute onion in olive oil
EDIUM-HIGH; add oil and mirepoix. Cook, stirring occasionally, about 3
Brown the hamburger and drain the grease.
Add seasonings and frozen vegetables when frozen vegetables start to heat up
add the rest of the ingredients.
Simmer the longer the better I like to simmer at least a couple of hours.
Remove the bay leaf before serving.
In a large stockpot, heat oil over medium heat. Add mirepoix and garlic. Cook, stirring, until soft but not browned, about 5 minutes. Stir in lentils, tomtoes, stock, coriander, cumin, turmeric, cinnamon and cayenne.
Cook, covered, about 25 minutes.
Using a stick blender, puree for about 15 seconds.
Stir in garbanzo beans and cilantro. Add salt if desired (I don't think it's necessary). Heat through and serve.
In a heavy sauce pot, saute mirepoix for 8 minutes on medium heat.
Add the port wine, 1/2 cup of the huckleberries and demi glace and then allow this to reduce by half to intensify the flavor.
Strain through a sieve and return to a clean sauce pot.
Prior to serving, bring sauce to a simmer and add the chocolate, remaining 1/2 cup of huckleberries and butter.
Serve immediately.
br>Combine egg whites, beef, mirepoix, and tomatoes in a stockpot
br>Start by sauteing your mirepoix veggies in a little oil