Twighlight - William Gay
The Road - Cormac McCarthy
Not Enough Indians - Harry Shearer
Holiday Punch - "Winter Sparkler"
(makes 25 servings)
1 C peach Schnapps
1 C Southern Comfort
30 whole cloves
2 bottles brut champagne
Place ice in large bowl, squeeze juice of lemon and lime. (Lymon, hee!) Add schnapps and SC, then stir. Pierce peach skin with cloves, then float in bowl. Pour champagne and stir gently. Pretty!
Buttermilk Biscuits, Part Uuun
2 1/2 C sifted all-purpose flour
1 TBSP sugar
3 1/2 tsp. double acting baking powder
1 1/2 tsp. salt
1/3 C unsalted butter (5 TBSP) cut into pieces
1 C buttermilk, 1/4 C milk
Preheat oven to 450. Mix together flour, sugar, baking powder, salt. Add butter chunks and cut in with pastry cutter until consistency of coarse meal. Add milk and mix gently with spatula until dough just clings together. Turn onto floured surface and roll over to coat. Knead until dough is mixed and slightly elastic, about 10 times.
Roll out to desired thickness, about 1/2 inch. Cut with biscuit cutter and bake 15-20 minutes in ungreased pan. Makes 10-12.
Buttermilk Biscuits, Part Deaux
2 C all-purpose flour, sifted
1 TBSP baking powder
1 tsp salt
1/2 tsp baking soda
1 C buttermilk
Preheat oven to 450. Place marble sized dab of Crisco in each of 2 glass baking dishes, put in oven to heat.
Combine dry ingredients in large bowl. Cut in 1 generous TBSP of Crisco into dry mix until resembles coarse meal; mix in buttermilk. Place on floured surface and pat down to 1/2 inch thick. Cut or shape into biscuits, gathering up scraps and patting them down again to make final cuts.
Carefully remove heated glass dishes from oven, Dip biscuits in melted oil in pan, then place other side down in dish, touching one another. Bake until golden, about 12-14 minutes. Makes about 8-12 biscuits, depending on size.
1 1/2 -2 lbs. eggplant
1 medium onion, chopped
1 clove garlic, minced
2 TBSP olive oil, butter, or margarine
2 eggs, beaten
1 C milk
1 (14 oz.) can stewed tomatoes, drained
1 1/2 C cracker crumbs (divided use)
salt and pepper to taste
Preheat oven to 325. Butter a 2 qt. baking dish. Peel eggplant and cut into cubes. Boil in salted water (1 TBSP per quart) for 8-10 minutes. Remove from heat and drain well.
Saute onion, garlic and drained eggplant in the oil until onions are soft. Add beaten eggs, milk, tomatoes and 1 C of crumbs to the mixture, reserving other 1/2 C for the top. Add salt and pepper to taste.
Transfer mixture to buttered casserole dish and top with remaining crumbs. Bake for 30 minutes or until mixture is bubbling in center. Makes 4-6 servings.
Note: Surely this can be done in one dish? Experiment with Chantal baking dish, which would eliminate need for butter. Also, check out salting the dry eggplant and draining. Didn't you do that for other dishes? Don't you use salt with eggplant to bring out the excess moisture and flavor? Hmmm. [ETA] Yes, you can sprinkle with salt, blot beads of moisture away - makes it less bitter tasting. Eliminate need altogether by buying fresh/young eggplant.