Wow!

Ingredients / Directions
1kg (2 pounds) minced steak
3 eggs
1/2 cup(s) packaged dry breadcrumbs
6 shallots
Salt
pepper
60g (2 ounces) butter
500g (1 pound) packet puff pastry
1 egg yolk
1 tablespoon water

Mushroom Sauce
90g (3 ounces) butter
250g (8 ounces) button mushrooms
3 tablespoons flour
1 cup(s) dry red wine
1 1/2 cup(s)s water
2 beef stock cubes
1/2 teaspoon basil
3 tablespoons tomato paste
Salt
pepper Put meat
eggs
breadcrumbs
finely chopped shallots
salt and pepper into bowl; mix well. Divide meat into 6 equal portions. Shape into small loaves
pressing in lightly.

Heat butter in frying pan
cook loaves on all sides until golden brown
remove from pan
cool.

Cut pastry into 6 equal portions
roll out each portion to 23cm by 12cm (9in by 5in) rectangle. Put cold meatloaf into center of each pastry strip
brush edges of pastry with egg yolk mixture. Bake in hot oven 10 minutes or until golden
reduce heat to moderate
cook further 15 minutes. Serve sauce separately.

Mushroom Sauce: Heat butter in pan. Add finely sliced mushrooms
saute until mushrooms are tender. Add flour
stir until combined; cook 1 minute. Remove pan from heat
add wine
water and crumbled stock cubes. Return pan to heat
stir until sauce boils and thickens; season with salt and pepper. Add basil and tomato paste
mix well. Simmer sauce uncovered 5 minutes.

Serves 6.

Wow!

Ingredients / Directions
1 package
approximately 2 1/2 pounds,
pork tenderloin (2 loins per package)
1/2 cup(s) olive oil
1/2 cup(s) fresh lime juice
6 ounces frozen orange juice concentrate
1/4 cup(s) water
2 tablespoons crushed garlic
2 tablespoons ground cumin
1 tablespoons kosher salt
1 tablespoons ground black pepper
1 large
sweet onion
sliced
6 to 8 pieces pita bread
1 lime
cut into quarters In a rectangular
nonreactive container combine the olive oil
lime juice
frozen orange juice concentrate
water
garlic
cumin
salt and pepper. Mix well.

Rinse the pork and add to the marinade. Cover and refrigerate for four to eight hour(s).

Preheat grill to medium temperature.

Cook the pork on all sides (rotating periodically) until the internal temperature reaches 170 degrees. Liberally brush the citrus marinade on the tenderloins frequently during the grilling and turning.

Remove the pork from the grill and let stand 10 minutes. In the meantime
slice the onion. Heat one or two teaspoons of cooking oil in a pan and saut� over medium heat. After meat has rested slice thin. (Hint: An electric knife works great.) Serve on warm pita bread with saut�ed onions. Squeeze fresh lime juice from wedges onto the sandwich.

Serves 6 to 8.

Unbelievable!

Ingredients / Directions
2 cup(s)s Bisquick Biscuit Mix
1/2 cup(s) sour cream
3 ounces club soda
1 stick (1/2 cup(s)) butter Mix all ingredients except butter and form biscuits. Melt butter and put 1/2 in bottom of the pan. Bake at 350 degrees F for about 15 minutes or until brown
then pour the remaining butter over the biscuits.

Try this one!

Ingredients / Directions
1/2 cup(s) shortening
2 cup(s)s biscuit mix
2/3 cup(s) milk Cut shortening into biscuit mix. Add milk and mix well. Dough will be soft and sticky. Spoon out onto well-floured board. Sprinkle top of dough with flour. Flatten with hands to about 1/2 inch thick. Cut with floured biscuit cutter and place on greased baking sheet. Bake in preheated 450 degree F oven for 15 minutes.

Yields 16 biscuits.

Check out the travel channel!

Ingredients / Directions
1/2 cup(s) raisins
3/4 cup(s) apple juice or cider
4 cup(s)s self-rising soft wheat flour
1 teaspoon granulated sugar
2/3 cup(s) shortening
1 3/4 cup(s) milk
1/4 cup(s) unsalted butter
melted Soak raisins in apple juice or cider for 4 to 8 hour(s); drain
discarding juice
and set raisins aside.

Combine flour and sugar in a large bowl; cut in shortening with a fork or pastry bender until shortening is the size of peas. Add milk
stirring with a fork until dry ingredients are moistened (dough will resemble cottage cheese and be sticky.) Turn dough out onto a heavily floured surface; add raisins. Knead lightly 10 to 12 times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter. Bake at 475 degrees F for 12 to 15 minutes on an ungreased baking sheet. Brush with unsalted Butter.

Yields 2 dozen.

Yes!

Ingredients / Directions
2 1/2 cup(s)s warm water
1 envelope yeast
1/4 cup(s) vegetable oil
1 egg
5 cup(s)s all-purpose flour
3/4 cup(s) granulated sugar
Pinch of salt
1/2 cup(s) raisins
Sugar/cinnamon Dissolve yeast in warm water. Add oil and egg. Add to dry ingredients and mix well. Add raisins and knead well. Allow to rise until double in bulk.

Punch down and press out or roll out to fit a greased jellyroll or baking pan. Sprinkle with sugar and cinnamon. Bake at 375 degrees F for 25 to 30 minutes.

Wow!

Ingredients / Directions
1 (16 ounce) box Pillsbury hot roll mix or your
favorite one-pound bread machine roll recipe
1 cup(s) hot water
2 tablespoons butter or margarine
1 egg
1 pound raw Italian sausage (mild or hot)
casing removed
1 large
sweet onion
chopped
5 ounces shredded Asiago cheese or any hard
sharp grating cheese
Black pepper Preheat oven to 350 degrees F.

If using roll mix
prepare as directed with water
butter and egg but skip over the dough rising step. Roll the dough into a large rectangle
about the size of a jellyroll pan. Dough will be quite thin
but be sure there are no holes.

Cover the rectangle with very small pieces of the sausage
flattening the pieces and dotting them all over the dough until you have used all of the meat. Sprinkle the raw onion and then the cheese over the sausage in an even layer. Sprinkle the top with black pepper to taste.

Starting along the long side of the rectangle
roll the dough
jellyroll style. As you roll
gently squeeze and stretch the dough until you have a log about 1 1/2 times as long as what you started with.

Slice the roll in 1/2-inch pieces and place on air-bake cookie sheet that has been coated with cooking spray. Bake 20-25 minutes
or until golden brown and the sausage appears cooked.

Serves 12 to 14.

Outstanding!

Ingredients / Directions
For 1 1/2 pound loaf

2/3 cup(s) raisins
3 tablespoons vanilla extract
1 1/8 to 1 1/4 cup(s)s buttermilk
1 egg
1 teaspoon salt
3 tablespoons butter
softened
2 tablespoons granulated sugar
3 1/2 cup(s)s bread flour
2 teaspoons active dry yeast Soak raisins in vanilla extract for at least one hour(s) OR combine the raisins and vanilla extract and microwave on HIGH for 1 minute. (For a stronger vanilla flavor
reserve the vanilla drained from the raisins and use some of it as part of your liquid.)

Drain raisins well and discard vanilla or use part of it as directed above.

Place all ingredients in bread pan
using the least amount of liquid in the recipe. Select Light Crust setting and press Start. Observe the dough as it kneads. If after 5 to 10 minutes it appears dry or if your machine sounds as if it”s straining
add more liquid 1 tablespoon at a time until the dough is smooth
soft and slightly tacky to the touch.

After the baking cycle ends
cool bread on wire rack for 1 hour(s) before slicing.

It’s alright!

Ingredients / Directions
2 tablespoons rum
1/2 cup(s) raisins
1/2 cup(s) water
2 cup(s)s bread flour
1 tablespoon dry milk powder
2 teaspoons brown sugar
1 teaspoon salt
2 teaspoons butter
2 tablespoons heavy whipping cream
1/2 teaspoon rum flavored extract
1 egg
1 teaspoon olive oil
1 1/2 teaspoons active dry yeast In a small bowl
pour rum over raisins. Let stand for 30 minutes and drain.

Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.

If your machine has a Fruit setting
add the raisins at the signal
or about 5 minutes before the kneading cycle has finished.

Makes 1 (1 pound) loaf.

Amazing!

Ingredients / Directions
1 1/8 cup(s)s water
1/2 cup(s) whole wheat flour
2 cup(s)s bread flour
1/2 cup(s) quick oats
3/4 cup(s) 7 grain cereal
2 tablespoons powdered buttermilk
2 tablespoons granulated sugar
2 tablespoons honey
2 tablespoons margarine
2 envelopes yeast
1 teaspoon salt Add ingredients according to manufacturer”s instructions.