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Note from Webmaster Jerry: My apologies for not getting last weeks recipe for Wave Your Flag Cake put in the weekly recipe. Just got busy and didn't get it done. You may check it in the archives though.
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My apologies to my good friend, Georgia VanLandingham. Seems the cheese enchilada recipe I printed a couple of weeks ago was really hers not Bea Rohling’s. It was at Bea’s house and a covered dish dinner that we exchanged recipes. Georgia got it from her daughter, Stacy. Sorry Georgia and Stacy. I will try to do better next time!!
This week’s recipe was requested by Georgia. She says it is one of mine that she really likes and thought you all might like it too. It does take a little more preparation time, but it well worth it. It is also one of those recipes you can put together quickly for unexpected guests.
This recipe uses Bisquick, but you could make your own biscuit dough if you would rather. Speaking of biscuit dough, I have been wanting to use some information that I found on baking powder that I thought interesting. I am sure everyone knows that baking powder is a leavening agent used to help baked goods and quick breads to rise. But did you know that you can make your own baking powder?
Combine 2 parts cream of tartar with 1 part baking soda and 1 part cornstarch. So for 1 teaspoon of baking powder, combine ½ tsp. Cream of tartar + ¼ tsp baking soda + ¼ tsp cornstarch. Store at room temperature in a cool, dry place.
Baking powder can lose its leavening power if it is too old. You can test the activity of your baking powder by pouring 4-5 tablespoons of boiling water over 1 ½ teaspoons of baking powder. If it is still fresh, it will bubble with vigor. If not, you will only see a few bubbles form.
Beef Pinwheels
2 cups ground beef, cooked crumbly 2/3 cup milk or water
1 pkg. Onion soup mix, divided dash crushed dried basil
¾ cup celery, diced and divided 2 T. flour
½ cup sour cream 1 ½ cups water
2 cups packaged biscuit mix ¼ cup drained, diced, canned tomatoes
Brown ground beef ahead of time; drain and let cool. When read to prepare, saute ½ cup celery in one tablespoon butter until tender. Add ground beef, sour cream, and half of onion soup mix (about 1/8 cup). In mixing bowl blend biscuit mix and milk or water to form a soft dough; place on pastry cloth and knead 8-10 times; roll out to 12x 8 inch rectangle. Spread meat mixture over dough; roll up from long side. Cut into 1 ½ inch slices. Should be 6-8. Place on cookie sheet. Bake in preheated 450 degree oven for 15-20 minutes. While pinwheels are baking, make sauce. In sauce pan, cook remaining ¼ cup celery in another 1 tablespoon of butter until tender; stir in remaining soup mix, basil and flour. Blend in water and tomatoes. Cook over low heat 10 minutes. Serve as gravy with pinwheels.