4 skinless, boneless chicken breast
2 tbsp. butter
2 tsp. cornstarch
1/2 c. orange juice
1/4 c. Heinz 57 Sauce
1/8 - 1/4 c. orange marmalade

Slowly saute chicken in butter, approximately 10 minutes. Remove and set aside. Mix cornstarch and juice, stir in Heinz 57 Sauce and marmalade. Pour into skillet, heat, stirring until thick. Place chicken in sauce; heat. Pineapple can be used instead of orange juice and slices.

Add garlic and onion slices, while saute chicken....

Crock Pot Chicken Tortilla Soup
15 minutes preparation time, 8 hours cooking time

2 (15oz.) cans black beans
2 (15 oz.) cans Rotel tomatoes with chilies
1 (14.5 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies
1 cup salsa, your preference as to strength (I use medium)

Without draining anything, place all in crockpot; stir until mixed.

2 boneless skinless chicken breast halves -- Rinse and submerge in the above mixture. Cook on low for 8 hours. Remove chicken from crockpot and shred with two forks. Return chicken to crockpot.
1 can Niblets corn -- Stir in and heat 10-15 minutes, or just long enough to get corn and chicken hot.

Serve topped with crushed tortilla chips, shredded cheese, and a dollop of sour cream.

Using the Rotel tomatoes with chilies will produce a spicy soup – for milder soup, use regular diced tomatoes and mild salsa. This recipe freezes perfectly – it’s like money in the bank! Enjoy! :o).

California Casserole
1 lb. hamburger, raw
1 chopped onion
1 diced green pepper
¾ lb. shredded sharp Cheddar cheese (or any yellow cheese)
½ lb. (1½ c.) raw elbow macaroni
2 tsp. salt
½ tsp. pepper
1 Tb. Worcestershire sauce
16 oz. can diced tomatoes
sliced black olives — as many as you want – I use a big can!
Combine all ingredients and mix well. Bake in covered casserole for 2 hours at 325. Uncover for the last 30 minutes. This is a meat-loaf type of dish.

I tried this when my kids were little, thinking that it had some odd ingredients and was probably going to be a bust. Everyone loved it and I still make it frequently.

Hope you enjoy!

Arlene

Beef-On-A-Stick
3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 tablespoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak
skewers: if wood...soak in water for 30 minutes

DIRECTIONS
1. In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
2. Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight. I sometimes leave it for over a day.
3. Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
4. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness. YUMMY!

Another recipe the family loves:

Guam Chicken:
1 - 2 whole chickens cut up
1 bottle beer
1 jar sliced jalepenos with juice
1 large yellow onion sliced thinly
1 bottle soy sauce (low sodium)

Put chicken and all ingredients in some kind of tupperware container trying to have all pieces of chicken covered. Generally I try and have equal amounts of beer, soy sauce and peppers. Refrigerate for 3 days, stirring once or twice a day. It will NOT spoil. Then after 3 days it is ready for the BBQ grill. Remove meat from marinade. Dump marinade. Grill the chicken until done. It is fantastic with fried rice and a green salad or fruit salad. I usually make extra thighs as the dark meat seems to be more flavorful than the breast meat.

* 3 1/2 to 4 pounds beef roast, sirloin tip or rump roast
* 1 Tablespoon of dried Italian Drsg. mix (Good Seasons Zesty Italian)
* 12 ounces (jar) sliced pepperoncini peppers w/juice
* 1 tsp EACH: anise, fennel seed, oregano, sesame seed
* 10 ounce can condensed beef broth
* 8 ounces beer

PREPARATION:
Place beef roast in a 3 1/2 to 5-quart slow cooker. Combine pepperoncini peppers, spices and condensed beef broth.

Add all mixture to crockpot. Cover and cook on LOW for 12 to 14 hours, until meat is very tender. Use a fork to shred for sandwiches. Let simmer for another 15 mins. Serve with crusty Italian rolls or crusty bread. Makes 8-12 sandwiches...depending on size of buns.

* Exported from MasterCook *

Mimi's Sticky Chicken

Recipe By :Mimi's Hiller, Mimi's Cyber-Kitchen
Serving Size : 0 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup onion -- chopped

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken; clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly
distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast the chicken, stuff the cavity with onion, and place in a shallow baking pan. Roast, uncovered, at 250° for 5 hours (yes, 250° for 5 hours). After the first hour, baste chicken occasionally (every half hour
or so) with pan juices. The pan juices will start to carmelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10
minutes before carving.

Creamy Grits
1/2 cup stone ground grits (DO NOT substitute instant, quick, or any other kind...won’t taste the same)
2 cups chicken broth
1/3 stick butter
1 - 1 1/2 cups milk
3-4 oz cream cheese
1/4 tsp salt

Bring broth and butter to a boil in a large saucepan. Reduce heat to simmer and stir in grits and 1/4 tsp. salt. Continue stirring til grits stop boiling and are barely simmering and well incorporated. Add salt and continue to stir often so grits don’t stick or scorch. Add milk as needed when grits get too thick. Cook for 40-50 minutes, stirring often and checking consistency. (It should be much thicker than gravy but a bit thinner than mashed potato.) Cut cream cheese in pieces, add to grits and stir in well.

Shrimp & Gravy
1/2 - 3/4 lb peeled, deveined, raw shrimp
1 lemon
3 slices bacon
1 med. green pepper, chopped
1 med. white onion, chopped
2 green onions, chopped
2 heaping tablespoons flour
1-2 cups chicken broth
black pepper (to taste)
hot pepper (to taste - there should be a bit of spark)
chopped fresh parsley

Clean shrimp; sqeeze lemon juice on top and set them aside to drain. (You may use frozen shrimp that are defrosted.)

Cut bacon in small pieces and cook in a large skillet til crispy. Drain bacon on paper. Pour off all but 2-3 tablespoons of bacon grease.

In bacon grease in the same skillet, brown onion and green pepper; cook til softened but not brown. Sprinkle flour over vegetables and stir til moistened. Add black pepper and hot pepper according to taste. Cook, stirring, for about a minute and add about 1 - 2 cups chicken broth all at once. Stir, scraping all browned bits from the sides of the skillet. Continue stirring, adding more chicken broth if gravy seems too thick, for about 5 minutes. Add shrimp and cook just til shrimp are barely done - don’t overcook.

Serve shrimp over creamy grits. Garnish with bacon bits and chopped parsley.

Can you tell I'm from the South?

Men's Favorite Casserole

2 lbs. hamburger
1 green pepper, chopped
1 can mushrooms, drained
1 can comato soup
1 can (8 oz) tomato sauce
1 onion, chopped
1 can cream style corn
1 can black olives, drained
8 oz. noodles, cooked
1 1/2 tsp. salt
1 tsp pepper

Combine all ingredients in a 9 x 13 pan. Refrigerate overnight. Bake at 350 for 45 min.

Stir together dry stuffing mix, celery, onion and applesauce and seasoning packets that come with the boxed mix. Place in the bottom of a 9 x 13 inch bakng pan. (Don't add any extra liquid). Place pork chops on top of stuffing. Cover very tightly with aluminum foil. Bake 1 hour to 1 hour 15 mnutes at 350°. These were the most moist, tender, juicy pork chops that I have eaten in years. Voila stuffing and pork chops in one pan.

Here's the last recipe I used. Note: Dieters beware - this is very rich!

BRAISED SHORT RIBS OF BEEF

Serves 4

3 T. Flour
2 t. Salt
Pepper to taste
2 t. Rosemary
4 lbs. Beef short ribs, rinsed and dried
Vegetable oil
1 C. Chopped onions
¾ C Chopped celery
2 C. Chicken stock – boiling (can substitute chicken broth)

Preheat oven to 300°.
Combine flour, salt, pepper, and rosemary.
Dredge ribs in seasoned flour.
In skillet, heat 2 T. oil and add onions and celery, sauté for 5 minutes.

Transfer vegetables to heavy Dutch oven with lid.
Add 2 T. oil to skillet and brown ribs on all sides.
Add extra oil as needed.

Transfer ribs to Dutch oven.
Add boiling chicken stock to ribs and cover tightly.

*Bake 2.5 hours.
Skim off excess fat and reduce gravy until thickened.

*Alternatively: Simmer ribs slowly on stove top.

Cheesy Mexican Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken Breasts
Freezer-Friendly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless skinless chicken breast halves
3 cups corn chips
10 3/4 ounces cream of chicken soup, condensed
2 cups shredded cheddar cheese -- divided
1 1/4 ounces taco seasoning mix
1/2 cup 1% low-fat milk
hot cooked rice

Place chicken in 13x9-inch baking dish. Mix soup, 1 1/2 cups of cheese,
milk, and seasoning mix. Spoon over chicken. Top with chips; cover.
Bake at 375F for 30 minutes. Remove cover; top with remaining 1/2 cup
cheese. Bake, uncovered, 10 minutes or until cheese is melted. Serve
with rice.

Freezing plan: Mix chicken soup, 1 1/2 cups of cheese, milk and seasoning
and put in bag. Bag corn chips and remaining cheese in separate baggies
and bag together with chicken in a large Ziploc bag. Freeze. When ready
to serve, defrost and assemble and bake as above.

Per Serving (excluding unknown items): 461 Calories; 24g Fat (47.0%
calories from fat); 40g Protein; 20g Carbohydrate; 2g Dietary Fiber; 113mg
Cholesterol; 1233mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 0
Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

1 16 oz package frozen, chopped spinach (no need to thaw if in a bag just bang to break it up - the boxed spinach needs to be thawed and drained)
2 cups raw rice
4 cups liquid - all milk or milk/water mixed - can use chicken broth if you want
8-12 oz shredded cheddar cheese
2 eggs, beaten
salt and pepper to taste - add at least a bit of salt or it will be flat

mix all ingredients in casserole dish and bake at 350-375 for 1 hour and 15-20 minutes.

We call it "Spinach Pie" and it doesn't usually last past one meal in our house - if I'm lucky I get to take it for lunch the next day.

The following recipe feeds a crowd, but is easily scaled.

BAKED CHICKEN CUTLET PARMESAN

10 Boneless, skinless chicken breasts
1 C. Mayonnaise
1 C. Flavored breadcrumbs
2 C. Panko (Japanese ‘breadcrumbs’)
¼ C. grated Parmesan cheese
2 t. garlic powder
Fresh ground pepper.

2.5 C. Fresh tomato sauce (see below)
1 lb. Mozzarella, sliced into 10 pieces.

Pound cutlets until they’re of even thickness.

Mix flavored breadcrumbs, panko, Parmesan cheese, garlic powder, and pepper in a large flat dish.

Taking cutlets one at a time, coat each cutlet with mayonnaise and then dip into breadcrumb mixture and place in baking pan.
Bake at 350° for 45 minutes or until deep golden.

Take out of oven and spoon ¼ C. tomato sauce over each.
Top each cutlet with one slice of mozzarella.
Return to oven for 5 minutes, or until cheese is melted.

Making ahead:
Cutlets can be prepared ahead and refrigerated until ready to use.
Remove from refrigerator 30 minutes before baking and cook as directed above.

OR

Baked, un-sauced cutlets can be frozen then thawed and heated (covered) in a 300°F oven for 25 minutes. You can then add sauce and mozzarella.

QUICK TOMATO SAUCE - Cookingrvc
3 T. Olive oil
3 Garlic cloves, chopped fine
1 Lg. Can whole plum tomatoes – finest quality you can find (Trader Joes are very good)
Salt/pepper
1 t. Dried Oregano
2 t. Dried Basil

You can crush the tomatoes before hand, or use a hand-held mixer, as they’re cooking.

Heat sauce pan, add olive oil.
Heat for a minute, add garlic.

Saute garlic until golden, stir frequently – do not allow to burn.

Add tomatoes and puree with an electric puree-er (?) til desired consistency.

Stir, cook for 2 minutes on medium heat.
Add herbs, and salt/pepper to taste.
Cook for 5 minutes longer . Serve hot over pasta.

Aunt Mickey's Rice Casserole

Fix two cups of rice per box recipe.

Add 1 package of sour cream, one package of cream cheese and on can diced chili peppers, stir until well mixed.

Pour 1/2 of mixture into baking dish sprayed with PAM. Add layer of grated cheese of choice (cheddar or Mexican jack if you like it hotter) add the rest of the rice and top with another layer of cheese. Bake 20-30 minutes until cheese is melted and heated through.

Quick, easy, and there is NEVER any left at family get togethers or pot lucks:-)

In large kettle combine meat, onions, salt, pepper and
garlic powder. Simmer on medium-low heat about 3 hours. Add
rest of ingredients and simmer about 1 hour longer. Put into
freezer containers and freeze. When ready to use, use as is or
add beans as desired.

4 skinless, boneless chicken breasts
1 jar of picante sauce
3 tbs. brown sugar
1 tbs. dijon mustard

Wash & rinse chicken. Put in 8x8 baking dish. Mix picante sauce, brown sugar and mustard in a small bowl. Pour over chicken. Bake at 375 for 30-35 min, or until chicken is done. This is very forgiving...you can easily cook 40 min. and chicken will be okay. Serve with rice and refrieds.

No Peek Casserole

2 lbs stew meat ( i use 3 lbs)
1 can Campbell's Chicken Mushroom Soup
1/2 cup Gingerale
1 pkg Lipton Onion Soup Mix
1 4 oz jar mushrooms, drained (optional)

Preheat oven to 300. Comebine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON't PEEK!! Serve over pasta, rice or mashed potatoe's. The smell as it's cooking is WONDERFUL

1. Stir the soups together.
2. Place vegtables at bottom of crockpot, meat next, pour the combined soup over all the ingredients in crockpot and cook on low for 8- 10 hours or high 4-5 hours.
Mm-Mm Good!

Julia;s DELICIOUS Macaroni and Cheese

4 cups cooked macaroni
Sauteed onions--to taste
Bacon--cooked and crumbled--to taste
1 1/2 cups (or so) crushed saltine or Ritz crackers
LOTS of grated cheddar cheese

Butter a casserole dish.

In a bowl--add 1 c. milk and 1/2 flour--stir until mixed thoughly.

Layer all the ingredients and add last layer of cracker crumbs and cheese.

Bake at 350 degrees for 30-40 minutes or until the cheese is nice and melted.

It is so yummy--we hardly ever have leftovers

Baked Spaghetti

1 Cup chopped onion
1 Cup chopped green pepper
1 Tbs. butter or margarine
1 can (28 oz.) tomatoes with liquid
1 can (4oz.) mushroom drained
1 can (2 1/4 oz) sliced ripe olives, drained
2 teas. dried oregano
1 lb. ground beef, browned and drained
12 oz. spaghetti, cooked and drained
2 Cups (8oz.) shredded cheddar cheese
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives and oregano.
Add meat.
Simmer uncovered for 10 min.
Place half of the spaghetti in a greased 13x9x2 in. baking dish.
Top with half of the vegetable mixture.
Sprinkle with 1 cup of cheddar cheese.
Repeat layers.
Mix the soup with water until smooth; pour over casserole.
Sprinkle with Parmesan cheese.
Bake uncovered, at 350 deg. for 30-35 min. or until heated through

12 servings.

Lasagne

1 lb. lean hamburger

1 lb. ground pork

1 medium onion

1 T minced garlic

12/15 Sweet Basil leaves

Italian seasoning ( I just dump it in)

Salt

Pepper

1 can Hunt’s Traditional Spaghetti sauce

1 can Diced Tomatoes

1 ½ lbs Mushrooms

1 lb Provolone Cheese (sliced on 2)

Large package grated Mozzarella

16 oz lasagna noodles

Brown meat, onions, and seasonings; add tomatoes & sauce let simmer 20 minutes; add mushrooms. Let mixture set while cooking noodles.

Layer: noodles, sauce mixture, cheese (alternate Provolone and Mozzarella).

When ready to serve, heat until bubbly and cheese has melted. I usually do it with foil on top for a little while and then remove the foil till the cheese is nice and melted.

I'm going off to give the following a shot:

2 1/2 tsp dry yeast
3 cups bread flour
1/3 cup hi-maize
2 tbsp gluten
2 tsp salt
1 2/3 cups water
Pinch of sugar

I will take some pictures of the dough shortly.

APPLE CIDER BRINED PORK ROAST

3 cups apple cider
3 cups water
1 bay leaf
¼ cup salt
1 tbls black peppercorns
1 tbls coriander seeds
1 2 lb. Pork loin, trimmed
2 cups cider
1 ½ tsp chopped fresh rosemary
1 ½ tsp chopped fresh sage
1/8 tsp freshly ground black pepper

Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight.

Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing.

Serves 8

200 calories per 4 oz. Serving, 6 grams fat

And just to make up for the fact that it's a healthy recipe, we usually have mashed potatoes, brussels sprouts and apple pie when we have this, LOL.

Annie

The original idea came from a web site called The Fresh Loaf. I will link to the inst. there and the pics but first I will give you some tips and a list of what you need to have. She is making only 1 crust...ain't no way I make only 1 crust LOL.

1)Kitchen Aide mixer w/ paddle not dough hook or eqivalent type mixer.

2) digital scales for weighing flour/salt/water. It really does make a difference. All cups are NOT the same.

3) King Arthur Bread flour or other good artisinal flour brand

4) It helps a LOT if you are already used to baking yeast breads and also if you have worked with very high hydration doughs. If not then you can still do it but keep a big smile on your face...this stuff is WET !

5) The original recipe calls for 500 grams unbleached bread flour and 475 grams of water or approx 2 cups. It is way better to keep some of that water back as you can't add more flour to the mixer, after you get going , as easily as you can add a few drops of water. All flour is not the same and the weather does make a difference.

6) Parchment paper and Pam spray, baking stone is great but you don't have to have one corn meal and pizza toppings.

7) Here is the process. You will need a large covered straight sided bucket for the dough to rise in. I use an old 4qt ice cream bucket. I have 3 of them that are perfect for rising bread. Spray it with Pam. Have 2 sheets of parchment paper ready, big enough for a 12" pizza. Spray the paper lightly with Pam and sprinkle on cornmeal in a 12" circle. Have extra flour ready for putting on the counter after the dough rises...you can see how much in my pics.

8) Recipe for 2 crusts:

Place 500 grams of unbleached bread flour in your KA mixer. Weigh out 425 grams of room temp. water and add 14 grams of salt and 2 scant tsp inst. yeast to it.( Put 50 grams more water off to the side in case you need it. ) Stir well and add to flour in mixer as machine is running on low. Get all ingred. wet and turn off mixer for 10 min. and let it rest. Come back and turn mixer to 10...highest setting and let it go approx 10 min. You will have white goo...then at about 10 min. you will see it is thickening and starting to pull away from the sides of the bowl. You can add a few drops of the saved water...you want it to remain really really gooy but it should pull away from the sides of thebowl and still be a pourable not kneadable dough. These are not the same inst. as I will link to below, but I have made these slight changes as it is so much better. This makes 2 crusts. She is making one.

Pour the dough into the bucket and cover. Mark the side for where 3x the size will be. This dough really RISES quickly. About 1-2 hrs is way long enough. Have your flour on the counter and pour the dough onto it . It will make a large puddle. You will look at it and think...Oh no..haha. Have your oven on Surround at 550. Start the oven 30 min ahead of time. If you are using a stone then preheat it for 30 min after the oven reaches full temp.

Pull the parchment paper over near the pile . Get a dough scraper , or scissors and dip them in water and dip your other hand in water and have all dripping wet. Yep...water will keep the goo under control. Divide it into two roughly = piles. Grab the 1st pile with your dripping hand and quickly plunk it down in the center of the parchment circle. Amazing...your hand is clean and the dough is on the parchment. If not well....wet your hand again and grab the other pile and drop it on the other parchment sheet. This really fun...smile....you can fix it now. With very very wet hands....smooth the pile out till it is roughly 1/2" thick and a 12" circle. Now brush very lightly with olive oil and using a peel slide the paper onto your stone or place a cookie sheet under the paper and place it in the oven. Bake for 8 min. till nice and puffy and starting to brown in places very lightly. Remove and do the second crust. Top the 1st while the 2 nd is baking. And then place back in oven for about 7 more minutes.

Toppings: Small amount of sauce first. Very small amount. Then stuff pike slivered red onion, slivered red bell peppers ( not for cat_mom) sliced olives, pepperoni or cooked sausage or whatever, dried herbs. The fresh mozzarealla cheese torn up and laid around and then ....last...paper thin slices of fresh roma tomatoes. LAST !! Not first. They will make your crust soggy. This way they char on the top and are wonderful . Lightly dust them with parmasan...freshly grated. If you want to use fresh herbs place them on the pizza after it comes out of the oven. That is enough heat for them. Lay fresh basil on top or finely minced oregano etc. They will burn in the oven and taste bad otherwise.

OK...here is the link. You can e-mail any and all questions and I will be glad to help. I will also being making this dough , this weekend again for ciabatta loaves so I will take pics and make a photo slideshow for you. It seems like it is a ton of stuff to do but really it is very quick and easy after the 1st time. GOOD LUCK !!! Caroline

Here is a link that might be useful: Rustic ciabatta pizza

OK here are 3 ways to use it. Starting with the Buttermilk biscuits. I will say here and now that I use only "real" stuff to cook. I don't like to put one single calorie in my mouth unless it is really yummy. I find that you eat way less when what you eat tastes wonderful and has great " mouth feel". There was a French woman who wrote a book about this a few years back. She was right on , at least I think so.

Buttermilk biscuits ( adapted from Cook's Illustrated)

Place 2 c AP flour
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp baking soda

pulse till it is blended...few seconds.

Using a large hole grater , grate 5 Tbsp of frozen salted butter on top of the flour. Alternatively cut the butter into 1/4 inch dice and freeze on a plate. Pulse only till it is mixed...few seconds. Better to have tiny pieces of butter . Now pour this into a chilled bowl and add about 1 c very cold buttermilk. Toss lightly till every bit of flour is good and wet. Don't over mix just toss lightly. It may take even more. More is better than not enough. Gently turn the dough out on a well floured countertop. I use my soapstone . Turn your convection bake to 500. Have a flat shiny cookie sheet ready, and spray with Pam. Lightly pat the dough with floured hands till it is 1/2 to 3/4 " thick. Using a well-floured biscuit cutter press firmly straight down to cut the biscuits. DONOT twist the cutter and they won't rise. Reflour before each cut. Take the scraps and push them lightly up next to the other scraps and cut more. Donot overlap them. Smoosh them together from the sides...this is a scientific term:) Place the biscuits on the cookie sheet so they are just touching. Bake at 500 for 12-15 min in the top 1/3 of the oven till nicely golden brown.

Buttermilk Cornbread (adapted from Vegetarian Epicure)

Preheat convection oven to 375. Have a 9" iron skillet on the low/med heat on the stove and have a 1-2Tbsp of butter ready to put into the skillet.

1 1/4 c unbleached flour
3/4 c whole grain cornmeal ( I use yellow stone ground)
4 Tbsp sugar
5 tsp baking powder ( yes this right)
1/4 tsp baking soda
3/4 tsp salt
1 egg
1 1/4 - 1 1/2 c buttermilk
2 Tbsp melted butter

Combine dry stuff really well. Combine wet stuff ( use lesser amount of buttermilk and add more when folding together if you need to, to make a nice batter, should not be dry more like thick cake batter)

Add wet to dry and gently mix by folding under and over...it will start poofing due to the baking soda. Donot overmix but be sure there are no pockets of dry stuff.

Put the butter into the hot skillet and it should sizzle but not burn or smoke. Immediately add the batter and place in the 375 oven for approx. 30-35 min. Toothpick will be dry when it comes out. Again use the top 1/3 of the oven.

Best buttermilk pie crust and quiche filling ( adapted from Moosewood Cookbook)

Using the same technique for the biscuits , in the food processor combine 1c AP flour and 1/3 c grated or finely chopped butter. Don't over mix. Pulse a few seconds. Pour into cold bowl and add 3-5 Tbsp cold buttermilk till all is moist. Will blend a little more firmly than with the soft biscuit dough. Press into a disk and put in fridge for 1 hr. Make filling:

Beat 4 large eggs, 1 1/2 c cold buttermilk, 3 Tbsp flour, 1/4 tsp salt. That is it. It is the base for whatever you want to do now. Roll out the crust and fit into a 9-10 " pie plate or loose bottom tart pan. If you use the loose bottom pan make sure you have it on a cookie sheet...ask me how I know this LOL.

Cover the bottom of the crust with grated cheese...add toppings....anything you love...mushrooms that are sauteed, fresh chopped spinach, red bell peppers and purple onions...anything at all Pour the above custard over the toppings and then bake at 375 for 45 min till set in the middle and a silver knife comes out clean. It will bake quite a bit faster in a tart pan than in a pie dish as it is more shallow.

OK there you have it my 3 favorite buttermilk recipes and how to use the convection settings for even browning and perfect results. Let me know how it goes and PLEASE post pics...I love pics. Caroline

You can retrofit any sink base for an apron sink; you just need to construct a cradle or sturdy shelf for it to sit on, and if not the exact size, you would just need to trim it out on the sides. You can order doors from many different replacement door companies. She might have to shop around, if her door style is not a common one, but she could probably find it. These doors are custom made to any size.

Here is a link that might be useful: IKEA large apron front sink