Gerald Ford's Pancakes 1-1/2 cups flour 1-1/4 teaspoons baking powder 1/4 t. soda 3/4 t. salt 1-1/2 T. sugar 2 eggs, well-beaten 1-1/2 cups buttermilk 1/4 cup melted shortening Combine dry ingredients, mix to blend. Mix eggs and buttermilk, and add to the dry ingredients. Add shortening. Fry as you would for pancakes, and enjoy! This was in our Daily Oklahoman, and is half of the original recipe, so the person said. Sandy
Let two! grins! grow! where one! grouch! was before! -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Shannon Hannah Sent: Sunday, October 21, 2012 11:20 AM To: Cooking In The Dark Subject: [CnD] Cream Of Squash Soup Cream Of Squash Soup 1 small onion -- minced 1 clove garlic -- minced 3 tablespoons butter or margarine -- melted 1 1/2 pounds yellow squash -- thinly sliced 10 3/4 ounces canned chicken broth -- undiluted 2/3 cup water 1/2 cup half-and-half 1/4 teaspoon white pepper chopped fresh parsley Sauté onion and garlic in butter in a Dutch oven. Stir in squash, chicken broth, and water; cover and simmer 15 minutes or until squash is tender. Spoon mixture into container of an electric blender, and process until smooth. Return squash mixture to Dutch oven; stir in half-and-half and pepper. Cook over low heat, stirring constantly, until well heated. Serve hot or chilled. Garnish with parsley. Yield: 5 cups. Recipe By : The Southern Living Cookbook, 1987, Notes: Cream of Squash Soup is a good make-ahead choice, as the flavor actually improves after a day of chilling. It can be served hot or cold to complement the season you serve it. - - - - - - - - _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
