Subj : Re: Crampers
To : Mike Powell
From : Dave Drum
Date : Mon May 01 2023 06:07:00
-=> Mike Powell wrote to DAVE DRUM <=-
> Me, too. Although there was some doubt this week. I collapsed in a heap at
> home and 9-1-1 zoomed me back to hospital where it was determined that
> I was near to bled out internally. They just cut me sdrift again - feeling
> much better about life this go.
MP> Dave,
MP> Glad you are better again. Hope they fixed whatever they missed the
MP> first time.
Me, too. I'm actually looking forward to going back to work. One of the
benefits (yeah, right) of being in hospital is diminished appetite. Even
though the quality of the food has improved dramatically since I was in
a younger man's skin. They evewn had a low-salt bacon that was beyond
"decent" and into most excellent. Wish I could say the same for their
biscuits and gravy.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mr. Breakfast's Biscuits
Categories: Five, Breads, Dairy
Yield: 10 Servings
8 tb Unsalted butter; cold
2 tb Shortening; cold *
3 c Unbleached self-rising flour
1 1/2 c Buttermilk; cold
Extra slivers of butter or
- cream for moistening and
- brushing
* Lard works, too. - UDD
Adjust oven rack to middle position and set oven @
450øF/230øC.
Cut shortening and butter into dry ingredients with a
pastry cutter, or two forks, until it looks like coarse
meal. Return bowl to the freezer or refrigerator if butter
becomes warm.
Stir in milk with a large fork or rubber spatula. Once
dough starts to clump, bring it into a ball with your
hands, pressing it into bottom of bowl to pick up scraps.
If dough doesn't come together, sprinkle in a little more
milk, and continue pressing on scraps until they
incorporate.
On a lightly floured surface, press dough into a rough
square, then roll out into a about 3/4 in thick. Try to
handle as little as possible and mix just enough to bring
the dough together.
Roll dough out.
Use a 2" biscuit cutter to cut dough into rounds and place
about a 1/2" together in a cake pan or 1" apart on baking
sheet. How far apart you bake them gives you a different
kind of edge, so experiment. I like my edges soft so I put
them pretty close together and they end up touching each
other when finished baking.
Place a small sliver of butter on the top of each biscuit
or brush the tops with melted butter or cream.
Bake until golden brown 12-15 minutes.
NOTE: If you can't get self-rising flour, use 4 teaspoons
baking powder and 1 and 1/2 teaspoons salt. You can also
use regular milk, if necessary, but add it slowly because
the amount may be less. These go really well with sausage
or tomato gravy.
From:
http://www.mrbreakfast.com
Uncle Dirty Dave's Kitchen
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dutch Oven Sausage Gravy
Categories: Five, Pork, Dairy
Yield: 1 Batch
1 1/2 lb Sausage
2 c Flour
4 c Milk
2 c Water
Salt & coarse ground pepper
Brown sausage in Dutch oven. Add milk and while milk is
still cool, mix flour and water thoroughly and add to
milk. Stir constantly as it thickens to desired texture.
Salt and pepper. Serve over biscuits.
Uncle Dirty Dave's Kitchen
MMMMM
... "Thinking is difficult, that's why most people judge." -- Carl Jung
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
