Hi Guys,

    Well, with Bobby, Ken, Mariana on vacation. Chester away at Camp. Laura
and Steve off the list.
Betty and I taking turns sitting with her Mom - we are having a really quiet
list. I am sending some
recipes - Carla!!!  Maybe Somebody will get some use out of them. Glad you
are back Cindy!!

> Tomato-Basil Drop Biscuits
>
> 1/2 cup chopped green onion
> 1 tbsp oil ( oil or vegy)
> 3/4 cup fresh chopped, drained tomato
> 1/4 cup fresh minced Basil (4 tsp dried)
> 2 cups flour ( all porpoise)
> 1 tsp baking powder
> 1 tsp salt
> 1/4 tsp black pepper
> 1/3 cup Crisco
> 2/3 cup Milk
>
>
> Saute' tomato, onion and Basil in oil  - set aside to cool
> Combine flour, baking powder, salt and pepper throughly,
> cut in Crisco till crummy - slowly add milk and cooled tomato
> mixture until just mixed. Drop dough onto cookie sheets and
> bake at 425* for 10 -12 minutes
>
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Cream of Basil Soup
>
> 3 cups chicken broth
> 1 cup minced fresh Basil
> 1/4 cup butter
> 3 tbsp flour ( all porpoise)
> 3 cups milk
> 1/2 cups sour cream
>  White pepper to taste  ( I use Black pepper for contrast
>                             and I think it has a better flavor, also
>                               sometimes I use Green Pepper looks pretty)
>
>
> Simmer broth and Basil together for 15 minutes
> In another pan make a roue out of the flour, butter, and pepper.
> Add milk like making a white sauce. Once this has thickened
> slowly add broth and sour cream. I float a sprig of Basil on it as
> decoration when I serve it.
>
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Basil Cream Chicken
>
> Deboned Chicken Breasts or Tenders
> 1 1/3 cups chopped green onions
> 1 lb fresh mushrooms - sliced
> 2 tbsps vegy oil
> 1/2 cup butter
> 1/4 cup flour ( all porpoise)
> 2 cups chicken broth ( I flavor my chicken broths by simmering
>                                            it briefly with herbs - then
> pouring in a
>                                            jar and using them in a timely
> fashion)
> 1 cup whipping cream
> 2 tbsps fresh basil ( 2 tsp dried)
> Cooked Fettuccine
> White Pepper - ( once again I use Black pepper)
>
> Saute' chicken, onions, basil, pepper and mushrooms until chicken
> has no remaining pink on it.In another pan make a roue out of
> the flour, and butter. Add cream and broth like making a white
> sauce. Once this has thickened add chicken mixture and stir.
> Serve over hot Fettuccine - (I like to use the colored noodles
> to make it pretty)
>
>
>
>
>