A festive sandwich style cookie. Excellent for Christmas or New years' celebrations.
- 2 c. all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 tbsp. caraway seeds
- 1 tsp. chopped fresh dill
- ¼ c. Lard
- ½ c. whole milk
- ½ c. Buttermilk
- Preheat the oven to 400 degrees F. Meanwhile, in a medium bowl, sift together the flour, baking powder, and salt. Whisk in the caraway seeds and dill. Using a fork, cut the lard into the flour mixture until it forms small, pea-size crumbs. Create a well in the center and pour in the whole milk and buttermilk. Slowly stir in the flour from the sides until the milk is incorporated.
- Dump the dough out onto a lightly floured work surface and knead until smooth, about 2 minutes. Using a rolling pin dusted in flour, roll the dough into a 1/2-inch-thick circle.
- Using a 3-inch round cutter, cut out the biscuits. Gather the dough scraps as needed, roll them into a 1/2-inch-thick circle, and continue cutting until you have 8 biscuits total. Place the biscuits, sides touching, in a cast-iron skillet. Bake until the tops are golden brown, about 15 minutes.
Last week we jumped the gun, and shared a recipe for homemade pizza sauce. If you really want to start from scratch with fresh tomatoes, try this recipe for making tomato paste.
6 medium tomatoes, finely chopped
3/4 cup finely chopped green pepper
1/2 cup finely chopped onion
1/2 cup thinly sliced green onions
6 garlic cloves, minced
2 teaspoons cider vinegar
2 teaspoons lemon juice
2 teaspoons olive oil
1 to 2 teaspoons minced jalapeno pepper
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5 cups.
- 2 pounds lean ground beef
- 2 large yellow onions, chopped
- 3 cloves garlic, chopped
- 3 cups water
- 2 (15 ounce) cans tomato sauce
- 2 (14.5 ounce) cans diced tomatoes
- 3 tablespoons soy sauce
- 2 tablespoons dried Italian herb seasoning
- 3 bay leaves
- 1 tablespoon seasoned salt, or to taste
- 2 cups uncooked elbow macaroni
- Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
- Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
- Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.