Mock Red Lobster Cheese Biscuits
From A+ Recipes from Hickory Hollow Christian School cookbook printed March 2012; used with permission
2 c. flour
3 tsp. (which is equivalent to 1 Tbsp.) baking powder
1 tsp. salt
⅓ c. butter
¾ c. milk
1 c. cheddar cheese, grated
Topping:
¼ c. butter
1 tsp. parsley flakes
½ tsp. garlic salt
½ tsp. Italian seasoning
Mix dry ingredients; cut in butter with pastry cutter. Stir in milk and cheese. Drop onto greased cookie sheet to form biscuits. Bake at 400°F for 8 to 10 minutes, or until golden. Melt butter; add seasonings, then brush onto hot biscuits. Serve immediately. Delicious!
Recently attended a local Christmas pop-up shop in Spring Creek – it was lovely! Harvest Table, a new local farm to table restaurant in Dayton beside Hair Corral (former Curves location), served this delicious soup, listed below, at the event. The owner, Belinda Koteita, and her mom Irene, have a vision for gathering people around food in their restaurant and through their catering services. You can find more information at harvesttableva.com and on Facebook and Instagram @harvesttable.
Zuppa Toscana
From Hope’s Table, 2019, © Herald Press. All rights reserved. Used by permission of author, Hope Helmuth. Hope’s Table can be purchased locally at both markets – Kitchenwares and More within the Shops at Dayton (Dayton Market) and the Kitchen Kupboard in the Shenandoah Heritage Market, as well as Rocky Cedars, a fabric store in rural Dayton area, and at Hopeful Things on Main Street in the town of Dayton, as well as on Amazon.
Hope says: “This is a classic Italian soup, and it’s a good way to introduce your family to kale. They will love it!”
1 lb. ground pork sausage
¼ tsp. red pepper flakes
4 slices bacon, chopped
1 lg. onion, diced
4 garlic cloves, crushed
4 c. chicken stock
6 sm. red potatoes, cut into half-moon slices
salt and pepper
½ bunch kale, stemmed and chopped (about 8 cups)
1 c. heavy cream
In a soup pot, brown sausage with red pepper flakes. Remove sausage from pot. Add bacon, and fry until crispy. Drain off excess grease. Add onion and sauté until translucent. Add garlic and sauté 1-2 minutes more. Add chicken stock to deglaze pot. Add potatoes, and return browned sausage to pot. Simmer on medium heat until potatoes are fork tender.
Season to taste with salt and pepper. Add kale and cover. Cook just until the kale has wilted. Add heavy cream, stir, and remove from heat. Serves 4
“Cream of Anything” Soup Base
Two years ago, I had shared a “cream of” soup recipe from “Home Joys”, published October 28, 2008 under the miscellaneous recipe section – homejoys.blogspot.com. Here is another variation of homemade cream soups to avoid preservatives found in store bought canned soups and to enjoy scratch made recipes. From Megan on Instagram @healthyhomesteader:
2 c. dry milk powder
¾ c. cornstarch
1 tsp. onion powder
½ tsp. garlic powder
½ tsp. dried basil
½ tsp. dried parsley
¼ tsp. black pepper
Mix all the ingredients together and store in an airtight container.
To make into 1 can of condensed cream of soup:
Combine 1/3 cup dry mix with 1 ¼ cups water, milk or broth of choice in a small saucepan. Whisk until smooth.
Bring to a boil and stir for 2 minutes until thick.
Cream of Mushroom Soup: use water; add ¼ cup diced, cooked mushrooms to the thickened soup.
Cream of Chicken Soup: use 1 ¼ cups chicken broth instead of water.
Cream of Celery Soup: use water, add ¼ cup diced, cooked celery to the thickened soup.
Spiced Baked Fruit
This recipe was in my grandma’s collection, but as I researched for this article, I noticed it was nearly identical to the one listed in the local cookbook, Country Home Cooking by Marjorie Shank Rohrer that I have been referencing. I believe this dish was a staple at the former Ever’s Family Restaurant in Mt. Crawford.
4 c. sliced peaches
4 c. cooked apple slices
2 c. pineapple tidbits
1 c. sugar
2 Tbsp. cornstarch
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. curry powder
2 tsp. lemon juice
2 Tbsp. cinnamon hearts (aka red hots; cinnamon imperials)
Lightly drain fruits. Combine sugar, spices and cornstarch and mix in fruit, lemon juice and cinnamon hearts. Pour into a 2 ½ – 3 qt. glass baking dish. Bake at 350°F about an hour. Stir occasionally while baking. Serve warm or cold. Good as a side dish with hot foods, or as a dessert. Pears are good in this dish too.
