| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats |
6 |
Servings |
INGREDIENTS
| 1 |
|
Slice bacon, diced |
| 1/4 |
c |
Sliced onions |
| 1 |
lb |
Ground elk/deer |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Flour |
| 1 1/4 |
c |
Water |
| 1/2 |
ts |
Prepared mustard |
| 1/8 |
c |
Tomato catsup |
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Shortening |
| 2/3 |
c |
Milk |
|
|
Melted butter or margarine |
INSTRUCTIONS
SHORTCAKE
Saute' bacon and onions until slightly browned. Add meat, salt, pepper,
and cook until browned. Add 2 tablespoons flour and blend. Add water,
mustard, and catsup. Bring to a brisk boil, stirring constantly.
For shortcake, sift flour, baking powder and salt together twice. Cut in
shortening. Add milk gradually, mixing to soft dough. Turn out on and
knead slightly. Roll 1/4-inch thick and cut with floured 3-inch biscuit
cutter. Place half the biscuits on baking sheets, brush with melted butter
and place remaining biscuits on top. Bake in hot oven (425 degees F.) 12
to 15 minutes. To serve split shortcakes and pile meat mixture between
halves.
Source: Agricultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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