This recipe is taken from the Winnipeg Free Press “Recipe Swap Favorites” by Iiana Simon. I have made this recipe many times and I find that you need parchment paper or else the biscuits will stick to an ungreased cookie sheet. I use 1/2 tsp of garlic powder, and I use just less then the 1/4 cup of melted butter.
2 cups Bisquick Baking Mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup margarine or butter, melted
1/4 tsp garlic powder
1. Mix Bisquick, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake in 450F oven for 8 to 10 minutes or until golden brown. Mix margarine or butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.
Makes 10-12 biscuits.
Ratatouille is my most favorite dinner. I always make the recipe from my Moosewood Cookbook, but today I thought I’d try it on the BBQ. It turned out wonderful and I loved the fresh basil in this recipe taken from The New Vegetarian Grill by Andrea Chesman.
1 large onion, quartered
1/2 garlic bulb, separated into cloves and peeled
1/3 cup extra virgin olive oil
1 large eggplant (about 1 1/2 pounds), peeled and sliced 3/8 inch thick
1 green bell pepper, halved
6 medium-size tomatoes, halved
2 medium-size zucchini, sliced 3/8 inch thick
2 tablespoons chopped fresh basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper
1. Prepare a medium-hot fire in the grill.
2. Skewer the onion and garlic. Brush the olive oil on the onion, garlic, eggplant, pepper, tomatoes, and zucchini.
3. Grill the vegetables, turning occasionally, until tender and grill-marked, 10 to 15 minutes for the eggplant, onion, and garlic; about 10 minutes for the pepper and tomatoes; and 5 to 8 minutes for the zucchini. Remove the vegetables from the grill as they are done.
4. Chop the grilled vegetables into 1/2-inch dice and combine in a saucepan with the basil, oregano, thyme, bay leaf, and salt and pepper to taste. Simmer for 15 minutes on the grill or on the stove. Taste and adjust the seasonings. Serve hot or at room temperature.
I love this recipe, especially now with all the strawberries in the stores. A friend of mine gave me this recipe so I’m unsure as to what cookbook it came from. I always half the recipe for the dressing so I have included the full and half versions.
1/2 cup mayo
1/8 cup vinegar
1/4 cup sugar
1/4 cup milk
1 Tbsp. poppy seeds (optional)
Use with romaine lettuce, red onion, strawberries and sunflower seeds.
Dressing: (half recipe)
4 Tbsp mayo
1 Tbsp vinegar
2 Tbsp sugar
2 Tbsp milk
1/2 Tbsp poppy seeds