Turducken (a Chicken in a Duck in a Turkey)

The Turducken will need to cook for 12 or 13 hours at 190 degrees F, so
begin preparation well in advance.

1 (20 to 25 pound) whole turkey
1 (4 to 5 pound) whole duckling
1 (3 to 4 pound) whole chicken
Corn bread dressing
Sausage stuffing

Place the cleaned turkey, breast side down, on a flat surface. Cut
through the skin along the length of the spine. Using the tip of a knife
and starting from neck end, gently separate meat from rib cage on one
side. Toward neck end, cut through meat to expose shoulder blade; cut
meat away from and around the bone, severing bone at the joint to remove
shoulder blade. Disjoint wing between second and third joints. Leave the
wing bones and keep the wing attached to the meat.

Continue separating meat from frame, heading toward the thighbone and
being careful to keep the "oyster" (pocket of meat on back) attached to
skin, rather than leaving with bone. Cut through ball-and-socket joint
to release thighbone from carcass (bird will be open on one side,
exposing bones left to deal with). Keep the leg attached to the meat.

Repeat boning procedure on the other side of the bird. Carefully remove
carcass and reserve for making stock. You should end up with a flat
boneless (except for wings and legs) turkey with the skin intact in one
large piece. Cover the boned turkey and set aside (or chill).

Repeat the process on the duckling and chicken, but cut off the first
two joints of wings, and debone both stumps of wings and leg drumsticks
(cut through flesh at thinnest point and trim around these bones with a
knife until they can be removed). Trim excess skin and fat from necks of
birds. If it is your first time deboning a fowl, it is advisable to
practice first on the chicken rather than the turkey. Both the chicken
and duck will be stuffed inside the turkey and need not be kept
"perfectly" intact. Make stock from the chicken carcass.

Prepare Seasoning Mix and set aside.

Seasoning Mix
3 tablespoons salt
1 to 2 tablespoons paprika
1 to 2 tablespoons garlic powder
1 to 2 tablespoons pepper
1 to 2 teaspoons dried thyme

Prepare Sausage Stuffing.

Sausage Stuffing
Butter
3 cups onions, diced
1 1/2 cups celery, diced
2 pounds spicy Italian sausage
3 tablespoons paprika
3 tablespoons minced garlic
3 cups chicken stock
2 cups toasted bread crumbs

Melt butter in large skillet over high heat. Add onions and celery.
Sauté until onions are dark brown but not burned, about 10 to 12
minutes. Add sausage to the skillet and cook about 5 minutes or until
the meat is browned, stirring frequently. Add paprika and minced garlic
and cook about 3 minutes over medium heat, stirring occasionally. Stir
in chicken stock and bring to simmer. Continue cooking until water
evaporates and oil rises to top, about 10 minutes.

Stir in toasted bread crumbs and mix well. Add more bread crumbs if
mixture is too moist.

Prepare a similar amount of another stuffing such as corn bread stuffing.

At least 13 to 14 hours before dinner, assemble the Turducken.

Spread the turkey, skin down, on flat surface, exposing as much meat as
possible. Rub 3 tablespoons of seasoning mix evenly on meat. Spread
sausage stuffing over the turkey in an even layer approximately 3/4 inch
thick.

Place duck, skin down, on top of stuffing. Season exposed duck meat with
about 1 tablespoon of seasoning mix. Spread corn bread stuffing in an
even layer (about 1/2 inch thick) over the duck.

Arrange the chicken, skin down, evenly on top of corn bread stuffing.
Season chicken meat with seasoning mix. Spread remainder of sausage
and/or corn bread stuffing on top of chicken.

With another person's help, carefully lift the sides of the layered
birds, folding the sides of the turkey together. Have a helper hold the
bird while sewing the opening down the back of the turkey together using
cotton thread. The bird may not close perfectly, and a strip of cheese
cloth can be used to help close the "crack" in the back of the turkey so
stuffing will not leak out when the bird is turned over.

Since the Turducken has no skeleton, it must be trussed up or it may
fall apart in cooking. Tie cotton string around the bird, widthwise,
every inch or so along the bird's length. Turn the bird over and place
in a roasting rack inside a large roasting pan so it is oriented breast
side up and looks like a "normal" turkey. Tie the legs together just
above the tip bones.

Preheat oven to exactly 190 degrees F. Temperature control is critical
since the Turducken is so massive that it has to be cooked very slowly
at a low temperature. Using an oven thermometer is highly recommended.

Place the bird in the center of the oven and bake until a meat
thermometer inserted through to center reads 165 degrees F, about 12 to
13 hours. There will be no need to baste, but accumulated drippings will
have to be removed from the pan every few hours so that the lower
portion does not deep fry in the hot oil. Remove the Turducken from the
oven and let cool in the pan for an hour before serving. Make gravy
using your favorite recipe.

To serve, cut bird in half lengthwise. Carve crosswise so each slice
reveals all 3 meats and dressings.

Will make 15 to 25 servings.

Creamed Turnips
  a.. 1-1/4 lbs. turnips, peeled and shredded
  b.. 1/4 tsp. baking soda
  c.. 1 Tbs. unsalted butter
  d.. 1/4 cup light cream
Place turnips in a heavy nonreactive saucepan with just enough water to cover. Bring to a boil over high heat. Remove from heat and quickly stir in baking soda to remove bitterness. Drain turnips. Rinse under running water and drain again. Return to saucepan. Add butter, cream and salt and pepper to taste. Simmer over medium heat 3-4 minutes.

8 1/2 lbs. cucumbers, sliced thin
1 1/4 lb. onions, sliced thin
6 c. sour cream
6 c. mayonnaise
3 tsp. salt
5 Tbsp. sugar
14 oz. vinegar

5 medium sweet potatoes
1 20-ounce can crushed pineapple, drained
1 slightly beaten egg
1 teaspoon butter

1. Peel and dice sweet potatoes. Transfer to a saucepan, cover with
water and bring to a boil.

2. Simmer for 20 minutes or until easily pierced with a fork. Drain
and add butter. With hand held mixer, beat until smooth.

3. Add pineapple and egg and beat one minute more. Turn out into
casserole dish. Bake at 350°F for 25 minutes.

NUTRITIONAL INFORMATION:
Calories: 180
Total Fat: 3
Carbohydrates: 35
Protein: 4

[Non-text portions of this message have been removed]

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TOP LAYER
4 tbsp. butter
2 tbsp. milk
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
1/2 c. chopped pecans

BOTTOM LAYER: Peel and cube potatoes, boil until tender. Mash
potatoes with butter, nutmeg, cinnamon, brown sugar and salt, adding
enough milk to make mashed potatoes. Pour into 10" baking dish.

Servings: Serves 16
 
1 recipe streusel, recipe follows
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine
1 recipe cake, recipe follows
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter or margarine (2 sticks), softened
4 large eggs
1 cup 100% Pure Pumpkin
1 (8-oz) container sour cream
2 teaspoons vanilla extract
1 glaze, recipe follows
1 1/2 cups powdered sugar
2 (up to 3) tablespoons orange juice or milk

A surprise filling of brown sugar streusel makes this pumpkin-
flavored cake a special treat. Save a bit of icing for drizzling
over each serving of this wonderful cake!

1 3/4 cups shortbread cookie crumbs
4 teaspoons butter, melted
1/2 cup chopped walnuts
24 ounces cream cheese
1 1/4 cups packed brown sugar
16 ounces canned pumpkin
2 eggs
2/3 cup evaporated milk
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring

More often than not,
I found this on the web 

Roasted Turkey with Southern Cornbread Dressing and Giblet Gravy

The day before prepare cornbread for the dressing.

2 cups cornmeal
1/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
2 cups buttermilk
2 tablespoons vegetable oil

Place a well-greased 10-inch cast iron skillet in a 450 degree
oven for 4 minutes or until hot. Meanwhile, combine all of the
above ingredients. Remove skillet from oven; spoon batter into
skillet. Bake at 450 degrees for 35 minutes or until cornbread
is lightly browned. Transfer to a plate and cool. Cover and save for
next day.

Prepare the turkey as follows:

12-14 pound turkey
3 tablespoons vegetable oil
Salt and pepper to taste
1 teaspoon thyme, crushed
1 teaspoon rosemary, crushed
1 clove garlic, peeled
1 bay leaf
2 onions, peeled & cut in half
1 carrot, cut in pieces

Preheat oven to 325 degrees. Remove giblets and neck from
turkey; reserve for gravy. Rinse turkey thoroughly with cold
water; pat dry. Rub turkey inside and out with oil. Sprinkle
with salt and pepper. Rub with thyme and rosemary. Put garlic
clove, onion, carrot, and bay leaf inside of turkey cavity and
place turkey, breast side up, in a roasting pan. Tuck legs under
flap of skin around tail. Insert meat thermometer in meaty part
of thigh, making sure it does not touch bone. Bake at 325
degrees until meat thermometer reaches 185 degrees. If turkey
starts to brown too much, cover loosely with aluminum foil.

While turkey is roasting begin giblet gravy.

Giblets and neck from turkey
1 small onion, chopped
2 stalks celery, chopped
1/2 teaspoon salt
Water to cover
1/2 cup pan drippings (skimmed of fat) from turkey after roasting
(save remainder for dressing)
3 tablespoons all-purpose flour
1/4 cup water
1 hard-cooked egg, chopped
1/4 teaspoon pepper

Combine giblets (except liver), neck, onion, celery, and salt in
a saucepan. (Cover and refrigerate liver for later.) Cover with
water. Bring to a boil; cover, reduce heat, and simmer 45
minutes or until giblets are fork tender. Add liver, and simmer
an additional 10 minutes. Drain, reserving broth. Remove meat
from neck; coarsely chop neck meat and giblets. Set aside.

When turkey is two-thirds done, cut the band of skin holding the
legs to ensure the thighs are cooked internally. Turkey is done
when drumsticks are easy to move up and down. (Approximate
length of cooking is 3 hours.)

Approximately 10 minutes prior to removing turkey from oven begin
preparing the cornbread dressing.

Cornbread made earlier
3 stalks celery, chopped
1 medium onion, chopped
1/3 cup butter or margarine, melted
10 slices day old bread, crumbled
2 to 2 1/2 cups turkey or chicken broth
1/2 cup milk
3 eggs, beaten
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Crumble the cornbread made earlier into a large bowl. Saute
celery and onion in butter until tender. Remove the cooked
turkey (if done) from the roaster and place on a platter.

Pour giblet broth into roaster pan and stir until sediment is
loosened from bottom of roaster. Measure broth. There should be
approximately 4 cups of broth. Add canned broth to make 4 cups
if necessary.

Pour 2 to 2 1/2 cups of broth into cornbread mixture. Add
sauteed vegetables and remaining ingredients to crumbled
cornbread, stirring well. Spoon dressing into a lightly greased
13 x 9 x 2 inch pan. Bake at 350 degrees for 25-30 minutes until very
lightly browned.

Continuing with giblet gravy, combine flour and 1/4 cup water in
a medium saucepan; stir until smooth. Add remaining broth
mixture; cook over medium heat, stirring constantly, until
thickened and bubbly. Stir in reserved neck meat, giblets, egg,
and pepper. Serve hot with roasted turkey and dressing.

going back to  shelling my pecans...
Diane

Carroll <carroll@ wrote:

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Cranberry Sauce (to die for!)

1 can cranberry sauce
(with berries, not just the jelly kind)
1 can crushed pineapple drained
(about the same size can as cranberry sauce)
1 can mandarin oranges, drained
(medium size can) cut them in pieces

You need to chop up the cranberry sauce and then combine
with the other two ingredients.

Refrigerate... it is best to make it the day before.

It is wonderful... and IF there is any left over. it
is great on toast, biscuits or bagels. instead of jelly
or jam... and is good on plain yogurt, too.

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1 teaspoon dry  mustard
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 hard boiled  eggs, minced
dash cayenne pepper
1 pound lump crab meat
4 tablespoons  butter
2 tablespoons flour
1 tablespoon minced parsley
2 teaspoons  lemon juice
1/2 cup bread crumbs.

Aluminum foil
4  boneless, skinless chicken breasts, cut into thin strips
3 carrots, cut into  thin strips
1/4 cup roasted garlic Teriyaki sauce
1 teaspoon sesame  oil
1/2 teaspoon pepper
6 cups fresh spinach, shredded
1/2 cup cashew  halves

Preheat oven to 450 degrees.

Tear 4 (12- x 18-inch) foil  sheets.

Toss together chicken and next 4 ingredients. Place  one-fourth
of
mixture in center of each foil sheet.

Bring up 2  sides of each foil sheet, and double fold with about
1-inch-wide folds.  Double fold each end to form a packet,
leaving
room for heat circulation  inside packet. Place on a baking
sheet.

Broccoli Casserole
3 cups of cooked chicken breast, cut into 1 inch pieces
3 cups of frozen or fresh broccoli floweretts, cooked 
1 cup mayonaisse 
1 can cream of chicken soup, undiluted
2 cups shredded Swiss cheese
2 cups crushed regular Lay's potato chips
preheat the oven to 350 degrees before beginning to assemble the  casserole.
Spray the bottom of a 9 x 13 pan with a non stick cooking spray. Cover  the
bottom of the pan with the prepared chicken breast chunks in a single layer. 
For the second layer, cover the chicken with a single layer of the prepared 
broccoli. Stir together the soup and the mayonaisse, until blended well.  Spread
this mixture over the chicken and broccoli carefully, so as to cover 
completely. Top the casserole with a layer of cheese and finish off with a  final
layer of crushed potato chips. Bake the casserole until the cheese is  bubbly and
heated through

More often than not,
I found this on the web 

Easy Dinner Rolls

1 box white Jiffy cake mix*   (yes, I typed it right...cake mix)
1 pkg. dry yeast
1/2 tsp. salt
2 1/2 to 3 cups. flour
1 1/4 cups warm water

Place warm water in bowl.  Add salt.  Mix yeast with cake mix before
emptying box.  Add to water.  Add flour and mix well.  Cover; let
rise 1 hour.  Shape into rolls; let rise until double in size.  Bake
at 400 until done.

You can make cinnamon rolls out of this.  Roll dough out, grease with
butter; sprinkle with cinnamon and sugar.  Roll up jelly roll fashion
and cut; put into greased pan and let rise.  Bake as usual.  Put on
frosting.

*If you don't have Jiffy, used 1/2 box of regular size white cake mix.

CORNBREAD-SAUSAGE STUFFING

1 pound breakfast sausage, torn to small spoon-sized pieces     
3/4 cup finely diced onion
1 1/2 cups chopped celery           
8 cups soft bread cubes (I like french bread cubes best)
3 teaspoons poultry seasoning           
Salt and black pepper, a tad of garlic seasoning
Pan of cornbread
Stock made from celery, onion, neck and giblets.

Place stock ingredients in pot of water and add poultry seasoning. 
Simmer until giblets are tender, cool and strain ( I usually do this
the night before while I am baking the pies and breads). 

Next morning early I add solids (besure to cut up and add as much of
the neck meat as you can get of the bone) from stock to sausage,
bread cubes and torn cornbread.   Add more poultry seasoning, salt
and pepper to taste.  Stir in Stock a little at a time until
dressing is solid, but holds together.  Stuff Turkey (pouch the
extra in foil leaving top open and place with the bird in the
roaster pan, butter the bird generously and roast with a foil tent
until bird is done.  Remove bird, use drippings for the gravy--and
make lots 'cuz it is good on the stuffing too. 

NOTE: This is great cooked in the bird, but I have tried it baked in
pan outside the bird and it is yucky.  Something about the moisture
from the roasting bird that flavors the stuffing.  Also, tenting the
bird saves from having to baste it.  Just roast it and let it do its
own thing.

Makes 6 pints

3 lbs. young okra, uncut
Celery leaves
Garlic cloves
Large heads of dill and stems
1 qt. water
1 pt. white vinegar
1/2 cup salt

Pack scrubbed okra into hot sterizled jars with a few celery leaves, clove
of garlic and head of dill for each jar.
Make brine of water, vinegar and salt; heat to boiling. Pour over okra.
Seal. Let stand 3-4 weeks.

Farm Journal's Country Cookbook 1959 Edition

1 pkg Orange Cake Mix
1 pkg vanilla instant pudding (3.75 oz)
1/2 cup oil
4 oz water
4 eggs
4 oz frozen orange juice, thawed, undiluted
3 oz Galliano
1 oz vodka

Glaze:
1 Tbsp orange juice (undiluted)
1 Tbsp vodka
1-1/2 Tbsp Galliano
1 cup confectioner's sugar

Blend all ingredients in large bowl; beat 5 min. Pour into greased and floured 10" tube pan. Bake @ 350 deg for 45-55 min. Cool in pan about 15 min. Remove cake from pan and place on serving dish.

Prepare the glaze topping by combining Powdered Sugar, Orange Juice and Galliano; mixing well. Prick cake in several locations and pour glaze over cake.

The World's Best Meatloaf

1 1/2 lbs. ground beef
1 c. medium cracker crumbs
2 beaten eggs
1 8 oz. can tomato sauce
1/2 c. finely chopped onion
1 1/2 tsp. salt

Combine all ingredients; mix well. Bake at 350 degrees for 1 hour.

Mix the following ingredients for the topping:

3 tbsp. brown sugar
1 tsp. dry mustard
1/4 c. ketchup
1/4 tsp. nutmeg

The secret to this fabulous recipe is in the timing that
the topping is applied. After the meat mixture has cooked
30 minutes, remove from the oven and cover fully. Return
to the oven for 30 minutes and voila!

The best meatloaf you've ever tasted!

``````````````````````````````````````````

TENNESSEE MEAT LOAF

A PARTON FAMILY FAVORITE

1 1/2 pound ground beef
1/2 cup fresh bread crumbs
1 egg
1 onion chopped
1 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce
1/2 cup water
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons mustard
2 tablespoons Worcestershire sauce

Mix together beef, crumbs, egg, onion, salt, pepper and 1/2 of tomato sauce.
Form into loaf and put into shallow pan. Combine rest of the tomato sauce
and all the other ingredients. Pour over loaf. Bake in a preheated 350
degree oven for 1 hour and 15 minutes. Baste occasionally.

Yield: 4 to 6 servings
``````````````````````

Branding Crew Meatloaf

1 1/2 pounds ground beef
Onion, to taste
Salt, pepper,
1 cup cracker crumbs
1 cup milk
1 egg slightly beaten
1/4 cup tomato soup (optional)
1/4 cup catsup or ketchup
3 tablespoons brown sugar
1/4 teaspoon nutmeg
1 teaspoon dry mustard
Little water

Mold beef, onion, seasonings, cracker crumbs, milk, egg and tomato soup into
a loaf shape. Place in a pan and over the top pour the catsup, brown sugar,
nutmeg, dry mustard mixed with a little water. Bake 1 hour in a preheated
350 degree oven.

Prep Time: 10 minutes
Cook Time: 1 hour

In a bowl, combine corn, broccoli, 1/4 cup of saltines, egg, onion,
and pepper. Place in a greased 1-1/2 quart baking dish. Combine
butter and remaining saltines; sprinkle on top. Cover and bake at
350 for 45 minutes.

Notes:
This is easy to make, and it is one of those you would want to take
to a party, or a pot luck (but you might want to double it!).

Harvest Casserole

Ingredients
-5 tablespoons margarine or butter
-1 jumbo onion (about 1 pound), cut into 1/4-inch-thick slices
-2 garlic cloves, crushed with garlic press
-1 small rutabaga (about 1 pound), peeled, quartered, and thinly sliced
-6 medium-size carrots (about 1 pound),peeled and thinly sliced
-6 medium-size parsnips (about 1 pound),peeled and thinly sliced
-3 tablespoons all-purpose flour
-1/2 teaspoons salt
-1/4 teaspoon coarsely ground black pepper
-1/4 teaspoon ground nutmeg
-2 1/2 cups milk
-1/4 cup grated Parmesan cheese

1. Preheat oven to 375 degrees F. In nonstick 10-inch skillet over medium heat, melt 3 tablespoons margarine or butter. Add onion and garlic; cook 15 to 20 minutes until onion is golden brown and tender, stirring occasionally.

2. In shallow 2 1/2-quart casserole, toss rutabaga, carrots, parsnips, and onion mixture. Cover and bake 45 minutes or until vegetables are fork-tender.

3. After vegetables have baked 30 minutes, prepare sauce: In 2-quart saucepan over medium heat, melt remaining 2 tablespoons margarine or butter; stir in flour, salt, pepper, and nutmeg until blended; cook 1 minute. Gradually stir in milk and cook, stirring constantly, until sauce boils and thickens.

4. Remove cover from baking dish. Stir sauce into vegetables; sprinkle with Parmesan. Bake, uncovered, 15 minutes longer or until bubbly and golden.

2 tablespoons vegetable  oil
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1 1/2  teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1  cup buttermilk*
1 large egg

Heat oil in an 8-inch cast-iron skillet or  muffin pans in
a 450 F. oven 5 minutes.
Combine cornmeal and next 4  ingredients in a medium bowl;
make a well in center of mixture. Stirtogether  buttermilk and egg;
add to dry ingredients, stirring just until  moistened.
Pour into hot skillet.
Bake at 450 F. for 20 minutes or until  golden.
Yield: 6 to 8 servings.

Deep-Fried Twinkies Ingredients

For Twinkies:

6 Twinkies
Popsicle sticks
4 cups vegetable oil
Flour for dusting

For batter:

1 cup milk
1 tablespoons vinegar
1 Tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt

Twinkie Directions

1. Chill or freeze Twinkies for several hours or overnight.

2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.

Batter Directions

1. Mix together milk, vinegar and oil.
2. In another bowl, blend flour, baking powder and salt.
3. Whisk wet ingredients into dry and continue mixing until smooth.
4. Refrigerate while oil heats.
5. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter.
6. Rotate Twinkie until batter covers entire cake.
7. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning.
8. It should turn golden in 3 to 4 minutes.
9. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.
10. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.

Makes 6.

Variation: Slice Twinkie into 4 pieces. Flour and batter each before frying. With this treatment, one Twinkie will serve two people if accompanied by a sauce.

Berry Sauce

Ingredients:

1 10-ounce jar of seedless raspberry preserves
1 cup fresh or frozen mixed berries

Directions:

1. In a saucepan, heat preserves over low heat until melted.
2. Add 1 cup of fresh or frozen mixed berries.
3. Heat until sauce just simmers.
4. Cover; refrigerate until served.

Makes 1 1/2 cups.

Source: Janet K. Keeler, St. Petersburg Times

BAKING MIX RECIPE
Ingredients:
8 cups all-purpose flour (or 4 cups each all-purpose flour and whole wheat flour)
2 tablespoons baking powder
1 tablespoonsalt
2 teaspoons cream of tartar
1 teaspoon baking soda
2 cups dry nonfat milk
2 cups shortening

Instructions:
Mix all dry ingredients together in large bowl (if you have a large mixer it is ideal to use for blending this mix but it can also be done quite adequately using a pastry blender to cut in shortening). Add shortening about a half cup at a time mixing well after each addition. Mixture will be mealy when mixed adequately. Put in air-tight container and store either in refrigerator or at room temperature. Use within about 3 months.

For Biscuits:
Mix 2 cups of Baking Mix with 1/2 cup water. Bake at 450 degrees F for 8-10 minutes.

For Muffins:
Mix 2 cups of Baking Mix with 2 Tbsp sugar, 1 beaten egg and 2/3 cup milk. Bake at 400 degrees F for 15 minutes.

For Pancakes:
Mix 2 cups of baking mix with 1 beaten egg and 1-1/3 cup milk.

For Waffles:
Mix 2 cups of Baking Mix with 1 beaten egg, 2 Tbsp oil, and 1-1/3 cup milk.

Notes: You can use this mix to make biscuits, dumplings, muffins, coffee cake, pancakes and waffles. It can also be used as an ingredient in casseroles and desserts.

Yield: about 12 cups of mix

[Non-text portions of this message have been removed]

BAKING MIX RECIPE
Ingredients:
8 cups all-purpose flour (or 4 cups each all-purpose flour and whole wheat flour)
2 tablespoons baking powder
1 tablespoonsalt
2 teaspoons cream of tartar
1 teaspoon baking soda
2 cups dry nonfat milk
2 cups shortening

Instructions:
Mix all dry ingredients together in large bowl (if you have a large mixer it is ideal to use for blending this mix but it can also be done quite adequately using a pastry blender to cut in shortening). Add shortening about a half cup at a time mixing well after each addition. Mixture will be mealy when mixed adequately. Put in air-tight container and store either in refrigerator or at room temperature. Use within about 3 months.

For Biscuits:
Mix 2 cups of Baking Mix with 1/2 cup water. Bake at 450 degrees F for 8-10 minutes.

For Muffins:
Mix 2 cups of Baking Mix with 2 Tbsp sugar, 1 beaten egg and 2/3 cup milk. Bake at 400 degrees F for 15 minutes.

For Pancakes:
Mix 2 cups of baking mix with 1 beaten egg and 1-1/3 cup milk.

For Waffles:
Mix 2 cups of Baking Mix with 1 beaten egg, 2 Tbsp oil, and 1-1/3 cup milk.

Notes: You can use this mix to make biscuits, dumplings, muffins, coffee cake, pancakes and waffles. It can also be used as an ingredient in casseroles and desserts.

Yield: about 12 cups of mix

[Non-text portions of this message have been removed]