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BUTTERMILK BISCUITS

~Submitted by Edna, Decatur, IL

1 3/4 sifted all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1/3 cup shortening
3/4 cup buttermilk

Mix flour with baking powder, salt, cream of tartar and baking soda. Cut in shortening. Add buttermilk and stir with fork until soft dough is formed. Place dough on lightly floured board and knead 20 times. Pat or roll lightly until dough is 1/2 inch thick. Cut with floured 2 inch cookie cutter. Brush with melted butter. Bake on ungreased sheet at 450 for about 12 minutes. Brush with melted butter again.

Makes 16 biscuits.

CORN BREAD ROUNDS

~Submitted by Larry Holmes, Ontario, Canada

1 cup soured milk*
1 teaspoon baking soda
1 cup all-purpose flour
1 cup yellow cornmeal
1 teaspoon salt
2 eggs
2 tablespoons unsalted butter, melted

Position rack in lower third of oven and preheat to 450?° F. Butter 11 x 17-inch shallow baking pan.

Mix soured milk and soda in small bowl. Combine flour, cornmeal and salt in processor or blender and mix well. With machine running pour in soured milk, then add eggs and melted butter, blending until just combined. Pour batter into prepared pan, smoothing top. Bake until bread shrinks away from sides of pan and springs back when lightly touched, 10 to 14 minutes. Transfer to rack and cool in pan. Cut bread into eight 4-inch rounds and eight 2-inch rounds.

*To sour milk, pour 2 tablespoons vinegar into bottom of 1-cup measure. Fill with milk and stir lightly. Let stand at room temperature until curdled, about 10 minutes.

Note: Bread rounds can be reheated in low oven or crisply toasted before serving.

ANN LANDERS' BOOTLEGGER BEANS

~Submitted by Mary B., MI

3 strips bacon
small onion, chopped
1 can pork and beans
1 tablespoon brown sugar
2 tablespoons vinegar
2 tablespoons catsup

Dice the bacon and fry in pan. When about 1/2 way done, add the onion. Pour off most of the grease. Add the rest of the ingredients, stir well and cover. Let this simmer for at least 30 minutes. It is better when simmered for 2 hours, even better when baked.

You may use Mexican chili beans for a change.

ASIAN STYLE TURNIPS WITH GINGER, CHIVES AND GARLIC

~Submitted by Treva, NC

Source: Renee Shepherd's cookbook, "More Recipes from a Kitchen Garden"

Turnip Ingredients:

4 turnips, washed, trimmed and peeled
salt

Marinade:

1/2 cup water
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons sugar
2 small slices fresh ginger
1 clove garlic, minced
3 scallions, cut into 1-inch lengths
1/4 teaspoon red chili flakes

Garnish:

1 tablespoon chopped chives
2 teaspoons toasted sesame seeds

Directions:

Slice the turnips into slices about 1/8 of an inch thick and place them on a cookie sheet. Sprinkle the slices with salt and allow them to stand for 2 hours.

After 2 hours, rinse and drain the slices and set them aside.

In a saucepan combine the marinade ingredients and bring the mixture to a boil. Add the turnips and toss them with the marinade. Continue cooking until the liquid comes to a boil.

Allow the turnips and the liquid to cool, then transfer the slices and marinade to a glass jar. Cover the jar and refrigerate up to 12 hours, shaking the jar occasionally, to allow the flavors to blend.

Serve garnished with chives and sesame seeds.

Serves 3 to 4.

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For Two...

OVEN-FRIED CHICKEN

~Submitted by Jean, Syracuse, NY

Active time: 20 min
Start to finish: 1 hr

1 cup bread crumbs (from 3 slices firm white sandwich bread, coarsely ground in a food processor)
3/4 teaspoon salt
3/8 teaspoon black pepper
2 tablespoons unsalted butter, softened
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon fresh lemon juice
Rounded 1/8 teaspoon curry powder
1 (8- to 10-oz) chicken breast and 1 (8-oz) whole leg, both with skin and bones

Put oven rack in middle position and preheat to 450?°F. Bake bread crumbs in a small shallow baking pan until dry but not browned, 2 to 4 minutes. Transfer to a shallow bowl and mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave oven on. Stir together butter, mustard, mayonnaise, lemon juice, curry powder, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Brush butter mixture all over chicken, then transfer chicken to bowl of crumbs to coat evenly on both sides, pressing crumbs to help adhere. Bake chicken, skin sides up, in baking pan until well browned and cooked through, 30 to 40 minutes. Let chicken stand 5 to 10 minutes (do not cover).

Makes 1 serving.