All righty.
I've gotten the word that some of you would like to have my mother's Ham
Biscuit "receipt".
I'm taking the liberty of putting it straight to the List so you can take it
or leave it.
The recipe I'm going to give you is the one that evolved over the course of
her 88 years and it's truly awesome. People who don't even care for
Smithfield ham have been known to crave these biscuits.
First of all, when silver dollar biscuits became too hard to find anymore
(after Crum's Bakery in Newport News closed) Mother switched to none other
than Pepperidge Farm Party Rolls.
I know. I know. That sounds like heresy but bear with me.
Break open the biscuit (roll) and on one side of it spread some
butter.....real butter, please, not margarine.
On the other side spread a generous layer of, none other than, Texas Pete
Honey Mustard (this was a later in life concession to making her own
sweetened mustard concoction).
Between those two pieces of the roll place 3-4 slices of paper-thin
Smithfield ham....neatly trim the edges and cut away any excessive pieces of
fat.
Wrap the biscuits in tin foil and put them into an oven warmed to about 375
degrees.
Only leave them in there for about 5-8 minutes...just long enough to melt
the butter and warm things up.
Serve them immediately upon leaving the oven as they are best served warm.
Now I KNOW that this is a severe variation of the traditional cold ham
biscuit that is served on hard tack.
But this is one of many  receipts that won my mother the reputation for
being a fabulous cook.
Just do yourself a favor and try this.
Then, if you would like, I'll give you her receipt for fried simlins!
Now who KNOWS what they are?


----- Original Message -----
From: "Sunshine49" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Wednesday, January 10, 2007 2:03 PM
Subject: some recipes


> All this food talk made me get out my old family recipes, so before
> we run out of our allotted 50 posts for today:
>
> POPOVERS
>
> 1c. flour
> 1/2 tsp. salt
> 1 c. whole milk
> 2 eggs
>
> Heat oven to 425. Grease well deep muffin cups or custard cups.
> Measure flour. Beat all ingredients together with rotary beater till
> just smooth. Overbeating will reduce volume. Fill muffin cups 3/4
> full, or custard cups 1/2 full. Bake 40-45 minutes. Serve
> immediately. [this was a favorite of my father]
>
> *******
> SOUTHERN BISCUIT RECIPE
>
> 2 c flour
> 2/3 tsp. salt
> 1/2 tsp soda
> 3 Tblsp. shortening
> 3/4 c buttermilk
>
> Combine flour, salt, and soda. Cut in shortening until it resembles
> coarse crumbs (I use two table knives- it is important to get it
> crumbly, this adds to the light texture- this is also the secret to
> light pie crusts). Add buttermilk and stir till well blended. Turn
> onto floured board and knead lightly, 3 or 4 times. Roll to 1/2"
> thickness, cut with a 2" biscuit cutter, drinking glass, or small
> juice glass. Place on lightly greased baking sheet and bake at 450
> for 12-15 minutes. Makes 1 dozen.
>
> **************
> UNCLE MIKE'S FUDGE
>
> 2 c sugar
> 1 c. canned, condensed milk
> 2 sq. unsweetened baking chocolate
> butter the size of a walnut
> 1 tsp. vanilla
>
> This is best cooked in an iron skillet. Place all ingredients in a
> pan [except vanilla], mix well, boil till a bit of it forms a ball
> when dropped in cold water. Remove from heat and add vanilla, beat
> with a large spoon till thick. Pour into buttered pan and chill. If
> unhard, reheat, add more sugar, and chill. This beating takes a long
> time, we used to spell each other, but it's the best fudge ever.
>
> ************
>
> Raleigh Tavern, Williamsburg, Gingerbread Men
>
> Preheat oven to 350. Warm together 1/2 lb. butter, 1 c. old-fashioned
> dark molasses,  and 1 c evaporated milk, blending well. Add 1 tsp.
> each vanilla and lemon extracts, and 1/2 tsp. salt. Mix together 4
> Tblsp ginger [yes, 4 Tblsp], 1 tsp. each cinnamon and nutmeg, 1 1/4 c
> sugar, and 1 tsp. baking soda. Combine with liquid mix. Sift in 9
> cups of flour, one cup at a time, stirring after each. When it
> becomes stiff blend with hands till all flour is absorbed. Roll to
> 1/8" thick and cut out shapes. Bake 13-15 minutes or until dough
> springs back lightly in center when touched. Bake round shapes 8-10
> minutes.
>
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