for some reason these little guys always remind me of Easter...maybe its the ham??? In the early thirties, biscuit mix and cellophane set the "modern" pace.
PIGS IN BLANKETS
2 4 oz can of Vienna sausages
2 cups of Biscuit mix
prepare dough for "rolled biscuits " as directed on package, but roll 1.4 inch thick. Cut in 2 1/2 inch squares. Place a tiny sausage in the center of square diagonally, overlap two opposite corners and pinch to seal, leaving the tips of sausage showing. Place on ungreased baking sheet, brush with melted butter and bake at 450 for 7 minutes or until blankets are done. Serve hot with prepared mustard if you choose.
RHUBARB COBBLECAKE
a homey dessert of orange biscuits on spice sparked fruit to serve with cream....mmmm
1 1/3 cup sugar
2 tbs cornstarch
1/4 tsp ground cloves
1/2 cup fresh squeezed orange juice
1/2 cup butter
1 1/2 pound rhubarb cut in 1/2 inch pieces about 5 cups
2 cups sifted flour
3 tsp baking powder
1 tsp salt
1 cup milk
1 tbs orange zest
combine sugar cornstarch and cloves in large saucepan; stir in orange juice. Heat slowly, stirring until sugar dissolves. Stir in 2 tbs of the butter and rhubarb, heat to boiling. spoon into 8 cup baking dish,
COBBLE
sift flour, baking powder and the remaining sugar and salt into large bowl, cut in butter, mix until blended with flour ( sugar cookie dough appearance) spread onto rhubarb mixture. Bake at 425 for 25 minutes.
FROSTED RIBBON LOAF
this recipe combines both the traditional ham and boiled eggs in one dish to create a colorful refreshing alternative for Easter Brunch.
One loaf of unsliced white bread
softened butter
2-3 cups chopped parsley or chives
Ham filling
1 cup ground cooked ham
1/3 cup finely chopped celery
2 tbs drained pickle relish
1/2 tsp horseradish
1/4 cup mayonnaise
mix all ingredients together in bowl set aside.
Egg filling
4 hard boiled eggs chopped
1/3 cup chopped green stuffed olives
2 tbs finely chopped green onions
2 tsp prepared mustard
1/4 cup mayonnaise
mix all ingredients in separate bowl and set aside
Frosting
4 (3oz) packages cream cheese softened
1/3 cup milk
at serving mix together till fluffy
slice the bread lengthwise into 3 layers, trim crusts from each layer, butter each layer, place bottom layer on aluminum foil ( enough to wrap entire loaf)spread all ham mixture on this layer butter side up, place second layer of bread butter side up on top and spread egg mixture on this layer, place third layer of bread on top of this, wrap with foil and chill. At serving time frost with cream cheese and sprinkle lavishly with chopped parsley or chives. Makes 10 slices.
PIGS IN BLANKETS
2 4 oz can of Vienna sausages
2 cups of Biscuit mix
prepare dough for "rolled biscuits " as directed on package, but roll 1.4 inch thick. Cut in 2 1/2 inch squares. Place a tiny sausage in the center of square diagonally, overlap two opposite corners and pinch to seal, leaving the tips of sausage showing. Place on ungreased baking sheet, brush with melted butter and bake at 450 for 7 minutes or until blankets are done. Serve hot with prepared mustard if you choose.
RHUBARB COBBLECAKE
a homey dessert of orange biscuits on spice sparked fruit to serve with cream....mmmm
1 1/3 cup sugar
2 tbs cornstarch
1/4 tsp ground cloves
1/2 cup fresh squeezed orange juice
1/2 cup butter
1 1/2 pound rhubarb cut in 1/2 inch pieces about 5 cups
2 cups sifted flour
3 tsp baking powder
1 tsp salt
1 cup milk
1 tbs orange zest
combine sugar cornstarch and cloves in large saucepan; stir in orange juice. Heat slowly, stirring until sugar dissolves. Stir in 2 tbs of the butter and rhubarb, heat to boiling. spoon into 8 cup baking dish,
COBBLE
sift flour, baking powder and the remaining sugar and salt into large bowl, cut in butter, mix until blended with flour ( sugar cookie dough appearance) spread onto rhubarb mixture. Bake at 425 for 25 minutes.
FROSTED RIBBON LOAF
this recipe combines both the traditional ham and boiled eggs in one dish to create a colorful refreshing alternative for Easter Brunch.
One loaf of unsliced white bread
softened butter
2-3 cups chopped parsley or chives
Ham filling
1 cup ground cooked ham
1/3 cup finely chopped celery
2 tbs drained pickle relish
1/2 tsp horseradish
1/4 cup mayonnaise
mix all ingredients together in bowl set aside.
Egg filling
4 hard boiled eggs chopped
1/3 cup chopped green stuffed olives
2 tbs finely chopped green onions
2 tsp prepared mustard
1/4 cup mayonnaise
mix all ingredients in separate bowl and set aside
Frosting
4 (3oz) packages cream cheese softened
1/3 cup milk
at serving mix together till fluffy
slice the bread lengthwise into 3 layers, trim crusts from each layer, butter each layer, place bottom layer on aluminum foil ( enough to wrap entire loaf)spread all ham mixture on this layer butter side up, place second layer of bread butter side up on top and spread egg mixture on this layer, place third layer of bread on top of this, wrap with foil and chill. At serving time frost with cream cheese and sprinkle lavishly with chopped parsley or chives. Makes 10 slices.
