Stuffed Biscuit Recipes (BBQ~ Breakfast~Pizza~Taco) by Sheila Cave

This is a very versatile Recipe which feeds approximately 5-6 adults.


BBQ Style
3 cans of Hungry Jack Biscuits~ the large ones
3 pounds of browned hamburger drained
full container of your favorite BBQ sauce (we use Honey BBQ)
1/4 cup brown sugar
Large package of cheddar cheese shredded
(Optional onions, peppers, salt and pepper to taste)

Add the BBQ sauce and brown sugar to browned meat. Place this
mixture into the hungry jack biscuits which are pressed all the way
down and up the sides of a non-stick or sprayed muffin tin (to form
a cup) Put a generous amount of cheddar cheese on top. Put in oven
350 degrees for 10=15 minutes, allowing the cheese to melt and biscuits
to rise and brown on edges. Allow to cool and scoop out with a large
spoon for serving. Serve alone or with chips, fries or onion rings.



TACO Style

Above ingredients except for BBQ sauce and brown sugar. Replace
those items with Taco seasoning and Salsa. Feel free to add tomatoes,
peppers, salt and pepper to taste, sour cream on top.


Breakfast Style

Above ingredients except for hamburger, BBQ sauce and brown sugar.
Replace those items using scrambled eggs, sausage, bacon, or ham mixed
with cooked eggs. Top with cheddar cheese. Season to taste. If you want
to avoid the eggs, you could just simply use ham and cheese or sausage and
cheese.


Pizza Style

Replace hamburger, BBQ sauce and brown sugar with your favorite
pizza toppings. Pepperoni, tomato sauce, pizza sauce or spaghetti
sauce, sausage cooked or hamburger if you prefer. Replace cheddar
cheese with a pizza cheese mixture of cheddar, american, mozzarella
cheeses or any other cheeses you prefer.Season to your taste, onions, 
peppers, olives, etc. at your liking.


You can also create a Gyro out of this recipe by using the biscuits instead
of a Pita roll and stuff with the same Gyro ingredients you would normally
use and don't use the cheese; top with the cucumber sauce instead.

Sheila Dawn Hubley's Oatmeal Pie

1 unbaked 9" pie crust
3/4 cup Dark corn syrup
3/4 cup sugar, 3/4 cup quick oatmeal
1/2 cup coconut
1/2 butter
2 eggs, well beaten

Mix all ingredients put in pie crust and bake 45 minutes at 350F

Gypsie Tart.

This is a Kentish recipe.

Ingredients:

A 7" Flan case (baked)
6oz. Soft dark brown sugar or Muscovado sugar
1 Small can Evaporated milk
2 teaspoons lemon juice

Method:

Mix milk, sugar and lemon juice in a basin. Pour into flan case. Bake in middle of oven at 275F or gas mark 1/2 (half) for 35 to 40 mins until filling is set in the middle. Can be eaten hot or cold.

I will amend when I have worked out temperature for celsius. This is an old recipe.

Super Easy Salsa Chicken

This is a super easy and delicious recipe!

Ingredients: (Exact measurements are NOT required - Just an approximation!)

1 lb boneless chicken
1 c salsa - you choose the heat!
1 c mayonnaise

Sauce
1/4 c. salsa
1/4 c. mayonnaise

Mix the two sauce ingredients together and put in fridge until ready to serve.

Cut up the chicken into bite sized chucks (or big chunks - whatever you want).

Put chicken, 1 cup salsa and 1 cup mayonnaise into a large frying pan or chicken fryer over medium heat. Stir together to mix well.  (As the mayo heats, it breaks down and curdles. Don't worry, it continues to break down, back into an oil!) Continue stirring as necessary (every couple of minutes) until the mayo runs clear, and the chicken is cooked. Takes about 15 minutes or so depending on how high you have the heat!

Serve chicken with the cooked salsa over rice. Pour sauce over top of chicken, or use as a dipping sauce!

I like snow peas on the side for this dish!

Norfolk samphire with new potatoes and broad beans

Marsh samphire
Resembling miniature cacti, marsh samphire is sometimes sold in reputable fishmongers, but by far the best way to get hold of these hardy plants is to pick-your-own at low tide. Take along a pair of wellington boots - it's a muddy, but rewarding job. One of the best places to forage for samphire is on the Norfolk coast.

Ingredients

• 225 g samphire
• 500 g new potatoes
• 1 tbsp olive oil
• 2 shallots, peeled, finely chopped
• 2 cloves garlic, peeled, finely chopped
• 125 g broad beans, out of their pods, skins removed
• large knob unsalted butter
• 2  eggs, poached 

• Method

  1. Prepare the samphire by strip the fronds from the main stalks, wash thoroughly and then blanch by plunging into a pan of unsalted, boiling water for 30 seconds. Refresh in ice water, drain thoroughly and set aside.
  
  2. Place the new potatoes into a large pan of salted water, bring to the boil and cook for 6-8 minutes, or until just tender. Drain thoroughly.
  
  3. Heat the olive oil in a large frying pan and fry the shallots and garlic for 2-3 minutes, or until softened. Add the drained new potatoes to the pan and cook for 2-3 minutes, or until the potatoes are coloured all over. Stir in the samphire and broad beans, then melt in a knob of butter and toss well to coat. Season with freshly ground black pepper.
  
  4. Spoon the new potatoes, samphire and broad beans onto a large serving plate and top with the two poached eggs.  

Welsh Cakes

A traditional Welsh recipe.  Very quick and easy to make.  One that the children will enjoy helping you make. (and eat) 

Welsh Cakes

(250g) 8oz self-raising flour
(75g) 3 oz butter 
(1/4 tsp) pinch of salt 
(75g) 3 oz sultanas or mixed dried fruit
(75g) 3oz caster sugar (fine sugar)
1 egg 
little milk (to mix) 
extra caster sugar (to sprinkle)
¼ tsp of spice (optional)

Sieve together the flour, mixed spice and salt then rub in the fat using your fingers

Add the sugar and fruit, then the beaten egg and milk.

 Mix into a stiff paste.

Roll out, cut into rounds using a 6cm cutter and bake on a griddle over medium heat for about 3 minutes each side. If browning to quickly turn the heat down or they will not be cooked through.

Sprinkle with extra caster sugar to serve

Best eaten warm but will keep well in an airtight container for a week to 10 days.

If you don’t have a griddle a heavy based frying pan will do. Just grease it very lightly.

My grandson Stuart showing off his Welsh Cakes on St David's Day 2008.  St David is the patron saint of Wales and Stuart is wearing his Welsh rugby shirt and a leek to celebrate the day.