Pepper Biscuits
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Breads
Amount Measure Ingredient — Preparation Method
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2 1/2 cups All purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1 tablespoon Coarse cracked black pepper
1/2 teaspoon Baking soda
3/4 cup Shortening
1 cup Buttermilk
Preheat oven to 450-500F. Sift 2 cups of the flour with the baking
powder, salt, pepper, and baking soda into a bowl. Cut in the shortening
with a pastry blender or fork, or work it in with your fingers. Add the
buttermilk to make a soft dough, mixing just until the dough holds
together. Flour your hands. Pull of a piece of dough the size of a
biscuit and dip the wet edge into the extra flour. The roll or pat into a
biscuit. Place slightly touching, on a lightly greased baking sheet. Bake
until golden golden brown.
8-10 minutes. From Nathalie Dupree’s “New Southern Cooking”
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Liver in Mustard Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient — Preparation Method
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Salt
Ground red cayenne pepper
4 each Slices liver 1/2 – 3/4″thick
Oleo (margarine)
1 cup Shallots — chopped
1 cup Dry white wine
1 tablespoon Creole or poupon mustard
Salt and pepper liver. Saute over medium to high heat in the margarine
(oleo). Remove liver and keep warm.
Pour off some of melted oleo. In what is left, saute shallots until clear
or tender. Add white wine.
Bring to boil. Add mustard and blend into mixture.
Stir and simmer for a few minutes. Put liver on platter and pour sauce
over it. From Justin Wilson’s “Outdoor Cooking with Inside Help”
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