br>Butter four, 4-oz timbale molds generously.
Heat olive
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
Combine egg, milk and shortening.
Add flour and salt; beat until smooth.
Let stand.
Heat timbale or rosette iron in deep, hot oil (375\u00b0).
Remove iron and drain.
Dip iron into batter, nearly to depth of iron.
If batter slips off, iron is too hot. Immerse batter-covered iron in hot oil and allow batter to come off iron.
Fry 30 seconds, until light and crisp.
Roll in confectioners sugar and put on a plate.
he top of the potato rosette, then layer the ham. Finish
o completely enclose the timbale. Bake the timbale until warmed through and
hours.
Put the Rosette iron in the deep fat
This will serve as your timbale mold. Put aside.
For
Add pineapple, bread and sugar together. Let stand a few hours. Pour half of butter on 8 x 8 pan.
Add pineapple mixture and then rest of butter on top. Bake at 375\u00b0 for 1 hour. Double recipe for 9 x 13 pan. Serves 6 to 8 (12 to 16). I haven't tried to freeze or do ahead. Must partially do ahead.
ut clean.
Turn the Timbale out onto a flat serving
Select well-shaped bell peppers; cut stem end off, remove all seeds and membranes, and stuff with pimiento cheese spread.
Cover and chill several hours or overnight.
Slice in 1/4\" slices with a very sharp knife.
Place 3 slices on each of six individual beds of lettuce or salad greens.
Make a cream cheese rosette in the center of the salad.
Add a bit of pimiento to center of flower and bits of bell pepper stuck in the side for leaves.
Serve with mayonnaise.
o the pot; add the Rosette de Lyon chunks, the duck
Cook macaroni according to package directions.
Drain and cool.
Add veggies, mustard, salt and pepper, mixing well.
Fold in mayonnaise, mixing well.
Gently fold in chopped eggs. Refrigerate until serving time.
Garnish with egg wedges; sprinkle with parsley and paprika.
You will also need an electric frying pan, rosette iron and tongs for picking up cookies.
Rosette: Melt butter in a heavy
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot