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Cheese biscuits

2 cups self-raising flour
1/4 cup plus 2 tablespoons shortening
1 cup shredded sharp cheddar cheese
3/4 cup buttermilk or milk
1/4 teaspoon soda
1 teaspoon dry mustard

Combine flour and shortening in a medium bowl; cut in shortening with pastry blender or forks. Until mixture resembles coarse meal. Stir in cheese. Combine milk , mustard, and soda; pour into flour mixture, and stir well. Turn dough out onto floured surface, and knead lightly 3 to 4 times. Roll dough to 1 inch thickness; cut into shape with heart cutter. Place biscuits on lightly greased baking sheet; bake at 450 for 10 to 15 minutes.Makes one dozen

CORN FRITTERS

• 2 eggs
• c. cream style corn
• c. flour
• 1/8 tsp. salt
• pinch of black pepper

Beat egg yolks until light. Add corn and flour. Mix well. Add seasoning. Beat egg whites until stiff. Fold into mixture. Drop in hot oil and fry until brown.

"Apache Bread"

• One 9-inch loaf of hard round bread
• 16 ounces sharp Cheddar cheese, grated
• One 8-ounce package of cream cheese, softened
• One 8-ounce sour cream
• 1/2 cup minced green onions
• 1 teaspoon Worcestershire sauce
• Two 4and 1/2 ounce cans green chilies, chopped
• 1 cup chopped ham

Slice off the top of the bread and scoop out the inside. Combine all ingredients; mix well. Fill the bread cavity and replace the top. Cover with foil and bake in a 350' oven for about an hour. Serve with chips or tear the bread apart and use for dipping.

Crawfish Bread

• 2 cups crawfish tails
• 1 can mushroom soup
• 1 cup cheese spread, jalapeno style
• 1/2 cup mozzarella cheese, shredded
• 1 cup cooked rice
• 1/4 cup water
• 1 loaf French Bread
• salt and pepper to taste

Cut French bread loaf from end to end and scoop out most of the soft bread in the bottom half. Break scooped bread into small pieces. Chop crawfish into 1/4 inch pieces and saute' for five minutes in small amount of water. Mix together the cheeses, cooked rice, bread, water, mushroom soup and the crawfish. Microwave the mixture for one minute. Fill the scooped out area with crawfish/ cheese mixture and wrap in aluminum foil. Bake at 25 mintues in preheated 300 degree oven.

Mexican Cornbread

• 1 1/2 cups plain cornmeal
• 1 14 oz can cream style corn
• 1 cup sour cream
• 2/3 cup cooking oil (scant)
• 2 eggs, beaten
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 jalapeno peppers, chopped
• 8 oz grated cheddar cheese

Take 1and cups cornmeal and combine with 3 teaspoons baking powder, and a teaspoon of salt in a large mixing bowl. Stir in two beaten eggs, the cream style corn, and a cup of sour cream. You're almost done! Add 2/3 cup of cooking oil, 2 jalapeno peppers finely chopped, and 8 oz. of grated cheddar cheese. Pour into a preheated pan, sprayed with Pam. Bake at 375 for about 40 minutes. Delicious!

Cajun Cheese Bread

• 1 loaf French Bread
• 1/2 cup mayonnaise
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 cups grated mozzarella cheese
• 1/2 cup soft butter
• 1 cup finely chopped black olives
• dash of Panola Hot Sauce

Mix cup of soft butter and cup mayonnaise together with a teaspoon each of onion powder and garlic powder. Add two cups grated mozzarella cheese, a cup of finely chopped black olives and a dash of Panola Hot Sauce.

Dixie Line Olive Bread

•1 French bread loaf •8 oz. pkg. chive & onion cream cheese (plain works too)•Boscoli Olive Salad•Olive oil

Now, let’s take a loaf of French bread and slice it into slices. Then we’ll brush it with a little olive oil and bake it in a 375 degree oven for about ten minutes. Once it’s heated up, we’ll spread each slice with a tablespoon of chive and onion cream cheese and top with a tablespoon of our olive salad.

Parmesan Bread Bites

•3 tablespoons and one teaspoon margarine
•1 teaspoon dill seed
•1 teaspoon poppy seed
• teaspoon celery seed
•1 (10 count) can refrigerator biscuits
• cup grated parmesan cheese

We'll start by shooting a measuring cup with three tablespoons of margarine into the microwave. When it’s melted we’ll add our seasonings to the butter. We’re using one teaspoon of dill seed, one teaspoon poppy seed, and 1 fourth teaspoon of celery seed.

Next we'll take a ten count can of refrigerator biscuits and divide ‘em into fourths. Then, we'll shake the pieces in a plastic bag along with a fourth cup of parmesan cheese, pour the seasoned butter in and shake some more until they're well-coated. Then we'll dump ‘em in a round cake pan and sprinkle the top with another teaspoon of melted margarine. That’s it! We’ll bake at 400 degree for 15 to 20 minutes and serve with supper.

Garlic Cheese Biscuits

• 2 cups Bisquick
• 2/3 cups buttermilk
• cup shredded Cheddar cheese
• 2 tablespoons melted butter
• 1/8 teaspoon garlic powder
• Dash of red pepper

Stir together 2 cups Bisquick, 2/3 cup of milk and cup shredded Cheddar cheese. Drop on ungreased cookie sheet and bake at 450 degrees until golden brown, about fifteen minutes, depending on your oven. When you take 'em out, brush the tops with 2 tablespoons melted butter seasoned with 1/8 teaspoon of garlic powder and a dash of red pepper.

 

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