Food for Thought

Every night should have its own menu.

-Balzac

Something good to cheer up your soul on a long winter's night

This is a very basic recipe that you can add to to make it your own. Try some of my suggestions but definitely try some of your own favorite soup add-ins. You can add almost anything to a pot of soup.

Cream of Turkey Soup

  • 8 c. turkey stock
  • 2 c heavy cream
  • 7 tbsp. butter
  • 7 tbsp. flour
  • salt and pepper to taste

Melt butter in heavy saucepan and slowly add flour, stirring constantly. Cook, still stirring constantly, until paste is thick and slightly brown (about 3 minutes). Slowly add hot stock, again stirring all the while. Simmer about 2o minutes. In separate pan, heat but do not boil the cream. Slowly stir into soup and serve. Garnish with finely grated carrots,

Variations

  1. For slightly different taste, use 5 cups turkey stock and 3 cups beef stock.
  2. Add 2 cups diced cooked turkey meat about 5 minutes before adding cream.
  3. Add 1 cup sauteed sliced mushrooms just before adding cream.
  4. Add 2 cups cooked green peas about 2 minutes before adding cream.
  5. Add 1 1/2 cups cooked and chunked asparagus tips about 2 minutes before adding cream.
  6. Add 2 cups cooked and drained egg noodles about 3 minutes befor adding cream.
  7. Add 2 cups diced artichoke hearts about 3 minutes before adding cream.
  8. Add 1 1/2 cups cooked and diced ham or shellfish.

Mamaw's Buttermilk Biscuits

I can still remember my grandmother heating her oven and kneading out these biscuits. Eaten right out of the oven with fresh butter and honey is nothing short of heaven.

These biscuits will melt in your mouth. So easy to make, you'll wonder why you don't make them for every meal.

Preheat oven to 450° F.

Ingredients:

  • 2 c. all purpose flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • 3 tbsp. shortening and 3 tbsp. lard, combined
  • 3/4 c. buttermilk

Combine flour, baking powder, salt and baking soda in large bowl.

Cut in shortening-lard mixture into dry ingredients until you get a "meal" like look.

Add the buttermilk and mix quickly but thoroughly. Turn onto floured work surface.

Knead lightly for a few seconds (Handle lightly as too much kneading will make your biscuits tough). Roll out to about 1/2 inch thick and cut with your favorite biscuit cutter.

Place biscuits on baking stone and brush with milk. Bake for 12 to 15 minutes, or until brown.

Try these suggestions for delicious variations for your biscuits.

Add 1/3 cup drained cooked bacon to flour and shortening mixture.

1/2 c. of grated dry sharp cheddar makes wonderful cheese biscuits.

Adding 1/4 tsp. dry mustard, 1/2 tsp. dried sage and 1 1/4 tsp. caraway seeds to flour mixture for a herb biscuit.

For filled biscuits roll dough to 1/4 inch thick. Place cheese or pitted dates (or whatever you'd like to try) on each biscuit, then fold it over and press edges together. Bake.

There are so many ways to add your own touch to this biscuit recipe. Try many different ingredients and you might find your love lots of different variations.



For more holiday recipes, click here.

Bring a little sunshine into your dinner with a new pasta recipe and Apple Strudel. Look for these recipes in your next edition.

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