Page 26 - By His Hands We Shall Be Fed Test 2

CORNBREAD
Cheryl Dyar

1 C. buttermilk 1 egg
1 1/2 C. cornmeal 1 T. Crisco

1/4 C. water 1 T. flour

Mix and bake at 450° until brown on top.

BISCUITS

Pauline Gaines

2 C. self-rising flour 3/4 C. buttermilk

⅓ C. shortening

In bowl, cut shortening into flour until it looks like a meal. Stir in almost all milk. If

dough is not pliable, add just enough milk to make soft, puffy, easy to roll dough. Round up

dough on lightly floured board, knead lightly several times. Roll 1/2 “ thick. Cut and place on

ungreased baking sheet. Bake for 10 to 12 minutes at 450°.

ONION RINGS

Doug McAlister
2 C. plain flour 4 T. oil

1/2 tsp. salt 2 egg whites

1 C. milk 12 T. water

Mix together. Slice onions, dip slices into mixture and deep-fry in hot oil or pay

pan-fry until golden in color. Large onions are easier to work with.

QUICK ROLLS

Cheryl Dyar

2 C. lukewarm water 1/4 C. sugar

1 pkg. dry yeast 3/4 C. cooking oil

1 egg 4 C. self-rising flour

Combine water and yeast. Mix until yeast dissolves. Add egg, slightly beaten, sugar

and oil; mix well. Add flour and blend well (dough will be thin). Place,without letting rise, in

greased muffin tins, filling about 1/2 to 3/4 full. Let stand for 10 minutes to rise slightly.

Bake at 400° for 15 to 20 minutes.