News Topics
Beef Burritos
Breakfast Burrito
Burgers with Red Wine Sauce Cheese and Mushroom Omelet Cherry Cheese-cake Pie
Chicken Pot Pie
Chocolate Almond Toffee Cinnamon Raisin Biscuits
Cocoa Brownies
Corned Beef Pie
Corned Beef Spread
Easy Coconut Custard Pie
Easy Egg-Drop Soup
Egg Rolls
Flaky Apple Pie
Flour Tortillas
Garlic Bread
Lamb Chops with Mint Sauce
No-Bake Fudge Cookies Passover Rolls
Peach Strudel
Potato and Leek Frittata Quesadillas
Reuben Sandwich
Salmon Spread
Scripture Cookies
Stuffed Crust Pizza
Sugar Glaze
Sweet Rolls
Vanilla Wafers

Unleavened Recipes

(previously published by Ida Mae Detienne)

  • 1 cup sifted plain flour
  • 1/2 cup plain cornmeal
  • 1/2 tsp. salt
  • 4 tbsp shortening
  • milk

Mix all ingredients together in a bowl, adding enough milk to make a medium stiff dough. Roll out to about 1/4” thick. Cut out and place on a lightly greased pan. Oil the tops (brush with melted margarine) and bake at 425 for about 8 minutes

Cinnamon Raisin Biscuits
(Ken’s Idea)

Add 1/2 cup of raisins and mix biscuit dough as above. After dough is rolled out, sprinkle 1 tbsp of cinnamon and 1 tsp. of sugar evenly over dough before cutting out. Cut out and place on lightly greased pan. Drizzle melted margarine over biscuit tops and bake for about 8 minutes at 425 degrees. When done spread with sugar glaze (recipe included later in this newsletter.


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