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PAGE 4 ThantagMng Pt«—taj» ft Cookbook, November 1099 u/aXL gokhte up • • a. V>s3 * • • yx'>Mr jysJEfl i • v Anobl Biscuits 2 1/2 cups all-purpose flour 2 tablespoons white sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup warm water (110 degrees} 1 pkg. active dry yeast 3/4 cup warm buttermilk In a large bowl combine flour, sugar, baking powder, and salt With pastry blender or two knives, cut in shortening until mixture resembles course crumbs, set aside. Place warm water in warm bowl. Sprinkle in yeast, stir until dis solved. Add yeast mixture and warm buttermilk to dry ingredients, blend well. Remove dough to floured surface. Knead dough 10 to 15 times, form into ball. Roll dough to 3/4 inch thickness. Cut into 2 1/2 inch bis cuits. Cover and let rise until dou bled in bulk, about 30 to 45 minutes. Bake at 400 degrees for 15 min utes or until done. Jj Johnson Perry, GA Apple Cranberry Casserole 3 cups apples 2 cups raw cranberries 1 1/4 sugar 1 1/2 cup Quaker Oats 1/2 cup brown sugar 1/3 cup flour 1/2 cup nuts 1 stick butter Place unpeeled chopped apples, cranberries, and the granulated sugar in bottom of a rectangular ass utnltute and Appliance Co. Shop U£jirst...shQp us last... But don’t Pass Pass! casserole dish. Blend in oats, brown sugar, flour, finely chopped nuts, and melted butter. Spread over the cranberry mixture. Bake at 325 degrees for one hour. By Joanne Kile Bacon Bres 1 pkg. bacon 1 pkg. saltine crackers Brown sugar Cut entire package of bacon in half, then separate into slices. Wrap one piece of bacon around each saltine cracker. Place on baking sheet. Sprinkle with brown sugar. Bake at 400 degrees for approxi mately 15 minutes, or until bacon is completely cooked. By Lamie Kahley Chexnqak-Polenta Puff 4 egg whites 1 1/2 cups fat free milk 2 tablespoons finely chopped red sweet pepper 1 tablespoon thinly sliced green onion 1/4 teaspoon salt 1 /8 teaspoon ground red pepper 1/3 cup commeal 1 egg yolk, slightly beaten 1/4 cup grated Parmesan cheese 1/2 cup shredded extra-sharp Ched dar cheese non-stick spray coating. Allow egg whites to stand a room temperature for 30 minutes. In large saucepan combine milk, sweet pep per. green onion, salt, and red pep per. Cook and stir over medium heat until mixture just begins to bubble. Slowly add commeal, stirring con stantly. Cook and stir over med. heat for about 5 minutes or until mixture begins to thicken. Remove from heat Stir half of the commeal mixture into the egg yolk. Return mixture to the saucepan. Stir in Parmesan cheese and Cheddar cheese until melted. Lightly spray all/2 quart souffle dish with non-stick coating; set side. 275-4540 411 South 6th Street Cordele, GA In large mixing bowl, beat egg whites with electric mixer on medium to high speed until the whites form stiff peaks (tips stand straight). Gently fold about half of the beaten eggs whites Into the cheese mixture. Gradually pour cheese mixture over remaining beaten egg whites, folding to combine. Pour into souffle dish. Bake in a 375 degree oven for 25 minutes or until a knife inserted in center comes out clean and top is golden brown. Serve immediately. Torey JoOey Perry, GA Chocolate Chip Cheesecake Brownies 2 pkg.- 20 oz. each- refrigerated chocolate chip cookie dough. Frozen 2 8 oz. pkg. cream cheese (soften) 1 egg 1/4 cup sugar 1/2 tsp. vanilla Heat oven to 350 degrees. Cut frozen dough into 1/4 inch thick slices. Cover bottom of 13x9 inch baking pan with 1/2 of dough to from crust Bake 10 minutes. Beat cream cheese, egg. sugar and vanilla with mixer on medium speed until well-blended. Spread over crust. Top with remaining dough. Bake 35 minutes. Cook and cut into squares. By Edna Dorris Chocolate Chip Cheesecake Brownies 2 pkg.- 20 oz. each- refrigerated chocolate chip cookie dough- Frozen 2 8 oz. pkg. cream cheese (soften) 1 egg 1/4 cup sugar 1/2 tsp. vanilla Heat oven to 350 degrees. Cut frozen dough into 1/4 inch thick slices. Cover bottom of 13x9 inch baking pan with 1/2 of dough to from crust Bake 10 minutes. Beat cream cheese, egg, sugar and vanilla with mixer on medium Members Of The ' : JjjOjOjLjY CHAMBER OF COMMERCE Wish You A Happy Thanksgiving Phone 912*268-827$ . www.doolychamber.com mM 1 ' Ml# wih < Y-W Ur h • i hlHSyjifliMMi V, T. V . . f 1 1 Jk Ej, Lit •'alii i 111 speed until well-blended. Spread over crust. Top with remaining dough. Bake 35 minutes. Cook and cut into squares. By Edna Danis Company Breakfast 12 french bread slices (stale bread OK) 1 pound mild bulk pork sausage, cooked and drained 4 large eggs 2 2/3 cups milk 3/4 teaspoon salt 1/4 teaspoon dry mustard 2 cups shredded cheddar cheese The night before: arrange 6 bread slices In bottom of a greased 9x13 baking dish. Cover with cooked sausage. Place remaining bread on top. Beat together remaining Ingredi ents and pour evenly over dish. Refrigerate overnight Bake 45 min utes or until puffed and golden. If preferred, cubes of ham can be used instead of sausage, or the dish can be made without the meat. (Left overs can be cut into squares and frozen. They will heat nicely In the microwave.) Charlotte Perkins Perry, GA Cranberry-Orange Relish 1 12-ounce bag of fresh cranberries 1 medium orange 2/3 cup honey Cut the orange into 8 sections, keeping the peel on. Remove and discard any seeds. Place half the cranberries and half the orange sec tions in a food processor. Coarsely chop, pulsing the blade, being care ful not to chop too finely. Pour the mixture into a medium mixing bowl. Add the honey to the processor, pulsing again until coarsely dropped. Add to the mixing bowl. Stir until both batches are mixed together. Chill until ready to serve, preferably overnight. Stir before serving. Una Simms Perry, GA ']