MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brother Ambrose's Biscuits
Categories: Breads, Dairy, Cheese
Yield: 12 Biscuits

1/4 oz Env yeast
1 c Buttermilk
2 c All-purpose flour
1/2 ts Salt
1/2 ts Baking soda
1 tb Sugar
1/2 c Shortening
2 c Shredded cheddar cheese
4 tb Butter; melted

Dissolve the yeast in the buttermilk.

Sift the dry ingredients together. Add the shortening and
cheese to the dry ingredients and mix until crumbly.

Add the buttermilk and yeast to the dry ingredients all
at once and stir until the dough pulls away from the
bowl.

Knead dough by hand for 30 seconds. Roll dough out 1/2"
to 1" thick. Cut into squares or use a cookie cutter.

Place squares or rounds of dough on a greased baking
sheet and brush with melted butter. Let rise for 1 hour.
Meanwhile, set the oven to 450ºF/232ºC.

Bake for 15 to 20 minutes, or until lightly browned.

YIELD: 12 to 15 biscuits

By Marcia Kelly; Adapted from Heavenly Feasts (IUniverse,
1996)

RECIPE FROM: https://www.jamesbeard.org

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Colin Ambrose' Ramshackle Ranch Salad
Categories: Dairy, Herbs, Poultry, Cheese, Vegetables
Yield: 6 Servings

MMMMM-----------------RAMSHACKLE RANCH DRESSING----------------------
1/2 c Greek yogurt
1/2 c Buttermilk
1/4 c Red wine vinegar
1/4 c Olive oil
1/2 c Roasted garlic puree
1/2 ts Coarse ground black pepper
1/2 ts Salt
4 Egg yolks
3 tb Chopped mint
3 tb Chopped parsley
3 tb Chopped cilantro

MMMMM-----------------CHICKEN-AGAVE CHILI SAUCE----------------------
1/2 c Agave
1/2 c Sriracha sauce
2 Jalape+Xos; fine diced
2 cl Garlic; fine diced
4 tb Veg oil
4 tb Lime juice

MMMMM--------------------------ASSEMBLY-------------------------------
2 Chicken breasts; sliced
Flour & Panko
2 Heads crisp, clean romaine
1 Avocado
1 c Crumbled blue cheese
1/2 sm Red onion; sliced thin
2 Plum tomatoes; chopped
6 Corn tortillas; shredded,
- fried

DRESSING: Combine all ingredients in a blender and run
until smooth. Add herbs last. Set aside.

CHILE SAUCE: Combine all ingredients in a blender and
run until smooth. Set aside.

ASSEMBLY: Roll sliced chicken breasts in egg whites,
then flour and Panko. Fry until golden. Finish with
agave/chili sauce.

Remove the outer leaves from the romaine heads, chop the
leaves & toss with ramshackle ranch dressing, sliced
onions & tomato.

Place the inner leaves of the romaine heads on each of 4
plates. Top the inner leaves with chopped salad. Top
with Pablo crusted chicken breast.

Garnish the plate with sliced avocado, blue cheese &
shredded corn chips.

RECIPE FROM: http://estias.com

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