I’m Late, I’m Late, for a Very Important Date!
Ladies, I am the weakest link in this Frugal Hacks chain. I am so very sorry! I just go so wrapped up in preparing for company that I completely forgot this was FRIDAY!!
That made me think of last minute frugalities for feeding company, so here we are:
Keep this biscuit mix on hand:
(If you add powdered milk to the mix, then you only need to use water for the liquid in the recipes.)
10 cups all purpose flour
1/3 cup baking powder
1/4 cup sugar
4 teaspoons salt
2 cups shortening that does not require refrigeration
Makes 12.5 cups of mix I usually make four batches of this.
YOu mix the dry ingredients, then cut in the shortening. I do four separate batches so that I do not have to cute in 8 cups of shortening into 40 cups of flour!
For plain biscuits: Place 2 cups Homemade Biscuit Mix in a bowl; make a well in center. Add 1/2 cup milk. Stir with fork just till dough follows fork around bowl. On lightly floured surface, knead dough 10 to 12 strokes. Roll or pat to 1/2 inch thickness. Cut dough with floured 2 1/2 inch biscuit cutter. Bake on baking sheet in 450 degree oven 10 to 12 minutes. Makes 10.
For fancier biscuits: Add some grated cheese- about 1/2 a cup to each batch. These add a touch of elegance without taking much extra time.
Add about 1/2 cup of basil and parmesan cheese to each batch for some tasty herb biscuits, good with italian meals. For even richer, more 'company' style biscuits, use sour cream or yogurt instead of milk when you mix up a batch. Spread the cut biscuits with melted butter and top with parmesan. These are so tasty!
Roll the biscuit dough into small balls and deep fry them for doughnut holes. Sprinkle with cinnamon and sugar or powdered sugar.
Shortcakes: Add a wee bit more flour and sugar to a batch, roll out a ball of dought to the size a dessert plate or saucer, lay on a greased cookie sheet and bake in hot oven [400-450 F.] 20 minutes; separate the cakes without cutting, as cutting makes them heavy. These are good with cream and fruit, and if fruit is not in season use canned peaches, frozen berries, or canned pie filling and some whipped cream.
Use biscuit dough as the topping for this savory vegetable pie:
Ingredients
2 1/4 tablespoons fat (coconut oil, olive oil, bacon grease, whatever you have on hand)
1 1/2 cups onion -- thinly sliced
1 1/2 cups celery -- thinly sliced
2 pints cooked vegetables
1/2 cup flour
1 1/8 teaspoons salt
dash pepper
1/4 cup melted fat
1 1/4 quarts milk or liquid from cooked vegetables
2 1/4 teaspoons vinegar
2 1/4 teaspoons worcestershire sauce
6 whole eggs, hard-boiled -- sliced
batch biscuit dough
Melt 2 1/4 tablespoons fat in skillet. Add raw veggies (celery, onions) and cook for 10 minutes, or until glistening. Add cooked veggies.
Stir until well combined and heated through. Set aside.
Melt 1/4 cup fat in large saucepan. Combine flour, salt and pepper. Add to melted fat in saucepan and blend. Add liquid gradually and cook gently until thickened, stirring constantly. Return cooked vegetables to sauce, add vinegar and Worcestershire sauce. Turn half of mixture into shallow baking dish ( either a 9X13 or use several pie pans if necessary). Cover with a layer of thinly sliced hardboiled eggs (if you do not have egg, use some other protein source. Lima beans;
cooked beef; a bit of cheese; white beans...) Sprinkle with salt and pepper. Top
with remaining vegetable mixture.
Mix up a batch of biscuit dough- add some seasonings to it, garlic, chives, sage, basil-. Drop biscuits onto mixture. Bake in hot oven 25 minutes or until biscuits are done.
I hope these recipes are useful to you! What quick and frugal things do you like to ship together when company comes?
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2 Responses to “I’m Late, I’m Late, for a Very Important Date!”
December 2nd, 2007 at 9:17 pm
I think we’ve all been so busy with guests and holiday preparations, we haven’t had time to comment!
I like to make salads with orzo or couscous–both can be cooked in five minute, seasoned with vinaigrette and flavored with a bag of frozen vegetables, thawed in the hot pasta.
I nearly always have eggs on hand, so I like to whip up crustless quiches with frozen spinach, too. A can of tomato soup made with powdered milk and seasoned with dill makes a colorful side.
Last minute guests here are out of luck when it comes to bread and dessert. I guess that’s when I say, “Why don’t we walk down the street for an ice cream?”
December 4th, 2007 at 5:02 pm
Awwh, you’re not the weakest link. I haven’t posted a column in 3 weeks. I’m crossing my fingers for tomorrow…
Hope the company’s been good.
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