Buttermilk Biscuits
2 cups all-purpose flour
1/2 teaspoon baking soda
l tablespoon baking powder
5 tablespoons shortening
3/4 teaspoon salt
l cup buttermilk
Preheat oven to 425º. In a large bowl, sift together flour, baking powder, salt, and baking soda. Cut the shortening into the flour mixture until coarse crumbs form. Add the buttermilk, making the dough like pie dough. Pat the dough 3/4 inch thick. Using a biscuit cutter, cut out biscuits. Place the biscuits 2” apart on an ungreased baking sheet. Gather dough trimmings, pat to 3/4” thickness, and cut out more biscuits. Bake the biscuits until golden. 12-15 minutes. Serve hot.
Apple Bars
2 1/2 cups flour
l tablespoon sugar
l teaspoon salt
l cup shortening
l egg yolk, put in measuring cup, add enough milk to make
2/3 cup total
Mix all together to make soft dough. Roll out half of the dough and put on a big cookie sheet or jelly roll pan.
Mix together and pour onto crust:
6 large apples, (tart), peeled and sliced
l tablespoon flour
l cup sugar
l teaspoon cinnamon
Roll out rest of dough and place over the top of apples. Beat egg white until frothy and brush on top. Bake 40 minutes at 350º or until golden brown.
Glaze top of the bars while warm with: l cup powdered sugar, l teaspoon vanilla and 3 teaspoons hot water.
Sweet-and Sour Chicken Nuggets
2 tablespoons vegetable oil
20 frozen breaded chicken breast nuggets
l bag frozen sweet & sour stir-fry meal starter
l package (3 oz.) chicken-flavor Ramen Noodle Soup mix
l cup water
In a skillet, heat oil over medium heat. Add chicken nuggets; cook 4 to 5 minutes, stirring and turning occasionally, until thoroughly heated. Remove chicken from skillet; place on plate and cover to keep warm.
Wipe skillet clean, mix frozen sauce, vegetables and pineapple from meal starter. Cover, cook over medium heat 5 minutes, stirring occasionally.
Crumble ramen noodles. Stir noodles, contents of seasoning packet from the soup mix and water into vegetable mixture. Cover; cook 4 to 6 minutes, stirring occasionally and separating noodles, until vegetables and noodles are tender. Serve topped with chicken nuggets. 4 servings.
