Caldwells Cookbook

Dough
2 1/2 cups bisquick baking mix
4 tablespoons cold butter
1 heaping cup grated Cheddar cheese
3/4 cup cold whole milk
1/4 teaspoon garlic powder

Topping
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
pinch salt

1- Preheat oven to 400 degrees
2- Combine bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add Cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until combined, but don't over mix.
3- Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15-17 minutes or until the tops of the biscuits begin to turn light brown.
4- When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

Makes a Dozen Biscuits

6 large baking potatoes
8 tablespoons butter, divided
1/4 pound sliced bacon
1/2 cup milk
1 egg
1/2 teaspoon salt
pinch of white pepper
1 cup shredded cheddar cheese

Heat oven to 375. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake for 1 hour or until tender.
Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain and dice.
When potatoes are cool enough to handle, cut a thin slice of the top of each and discard. scoop out pulp, leaving a thin shell. In a medium bowl, mash pulp with remaining butter. Stir in the milk, egg, salt and pepper. Stir in the cheese, bacon and onion.
Spoon filling into the potato shells. Place on a baking sheet and bake for 20-25 minutes or until heated through.

Yield: 6 servings

1 large onion, chopped
3 medium carrots, chopped
2 celery ribs, sliced
3/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
3 cans (6-1/2 ounces each) minced clams
3 tablespoons cornstarch
1 quart half and half cream

In a large saucepan (I use a 4 quart pot), saute the onion, carrots, and celery in butter until tender. Stir in the potato soup and 2 cans of undrained clams. Drain and discard the juice from remaining can of clams; add clams to soup. Combine cornstarch into 1/4 cup of cream and stir until smooth; stir into soup. Add the remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Yield: 9 servings

I sooooooo miss Doug &  Emmy's scones, but these things were a good close second.  Boy it sucks not living next to your comfort foods!!

1 quart fresh strawberries, hulled
1/3 cup ginger ale
1/4 cup milk
1/3 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup (8 ounces) sour cream

Place strawberries in blender; cover and process until smooth. Add ginger ale, milk, sugar, lemon juice, and vanilla; cover and process until blended. Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours

Yields: 4 servings

1 tablepoon dried rosemary, crushed
2 teaspoons garlic powder
2 teaspoons pepper
1 teaspoon salt
2 broiler/fryer chickens (3 to 3 1/2 pounds each)
5 cups chicken broth
1 cup celery
1 cup carrots
1/2 cup onion
1/4 teaspoon salt
Noodles:
2 1/2 cups all-purpose flour
1 teaspoon salt
2 eggs
1 can (5 ounces) evaporated milk
1 tablespoon olive oil

Combine the first 4 ingredients; rub over chickens. Place in an ungreased 13 X 9 pan. Cover and bake at 350 for 1 1/4 hours or until tender. Drain and reserve drippings. Skim fat. Cook chicken; debone, and cut into chunks. cover and refrigerate chicken.
In a soup pot, bring chicken broth and reserved drippings to a boil. Add celery, carrots, onion, and pepper; simmer for 30 min.
Meanwhile, for noodles, set aside 1/3 cup of flour. Combine salt and remaining flour in a bowl. Beat eggs, milk and oil; stir into dry ingredients. Sprinkle kneading surface with reserved flour; keand dough until smooth. Divide dough in half. Roll out each portion 1/8 in thick and cut to desired width.
Freeze one portion to use at another time. Bring soup to a boil. Add one portion of noodles; cook for 7-9 min. or until almost tender. Add chicken and heat through

Yield: 10 servings

2 cups uncooked elbow macaroni
1/4 cup butter
`/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups Sharp cheddar cheese, shredded

Heat oven to 350. Cook macaroni. While macaroni is cooking, melt butter in 3 quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 min; remove from heat. Stir in cheese until melted. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into un-greased 2 quart casserole dish. Bake, uncovered, for 20-25 min.

2 1/2 pouncs small unpeeled red potatoes, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs, hard boiled and chopped
1/2 pound sliced bacon, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
3/4 cups (6 ounces) sour cream
1/2 cup mayonnaise
2 teaspoons prepared mustard.

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 min. or just until tender. Drain and rinse with cold water. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. In a small bowl, combine the sour cream, mayonnaise, and mustard; pour over the potato mixture and toss to coat. Serve immediately.

Yields: 10 servings

This isn't a normal pasta salad and is really good!! The kids ate it up (of course you could add vegetables, but my kids wouldn't eat it if I did so I left that out and added Ranch seasoning. Yummy) 1 1/2 cups mayo
6 pieces bacon, cooked and crumbled
3 eggs, hard boiled
8 ounces cheddar cheese, cubed
2 tsp. Ranch Dip Seasoning (optional)

Mix ingredients together and serve.

I was expecting this to be spicy and was pleasantly surprised that it wasn't. It was the right amount of spices for me! Rich liked them also and ate 1/2 of them!

2 large sweet onions
2-1/2 cups buttermilk (I used my fresh buttermilk from making butter!)
2 eggs
3 tablespoons water
1-3/4 cups all-purpose flour
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon ground cumin

Cut onion into 1/4 inch slices and separate the rings. Place in a large bowl; cover with buttermilk and soak for 30 min. stirring twice. In a shallow bowl, beat the eggs and water. In another shallow bowl, combine the flour, salt, chili powder, cayenne, sugar, garlic powder and cumin. Drain onion rings; dip in egg mixture, then roll in flour mixture. In an electric skillet heat 1 in of oil to 375 degrees. Fry onion rings, a few at a time, for 1 to 1-1/2 min. on each side or until golden brown. Drain on paper towels.

Yield: 8 Servings

1 egg plus 3 egg yolks
3 tablespoons cold water
1 teaspoon salt
2 cups all-purpose flour

In a mixing bowl, beat the egg and egg yolks. Add the water and salt; mix well. Stir in the flour. Turn onto a floured surface; knead until smooth. Divide into thirds. (I used my pasta maker from here on out, but this is what the directions say if you don't have one) Roll out each portion to 1/8 in. thickness. Cut noodles to desired width and cook immediately in boiling salted water for 7-9 min. Drain. (I then added butter, parsley and Parmesan, but you can add your favorite sauce).
Yields: 5 1/2 cups

8 ounces uncooked fettuccine
½ cup butter or margarine
½ cup heavy whipping cream
¾ cup Parmesan cheese, grated
½ teaspoon salt
Dash of pepper

Cook Fettuccine as directed. While fettuccine is cooking heat butter and whipping cream in 10-inch skillet over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 min., stirring frequently, until slightly thickened. Remove from heat; stir in cheese, salt, and pepper. Drain fettuccine. Pour sauce over fettuccine; toss until fettuccine is well coated.

1 can (20 ounces) crushed pineapple
1/2 cup sugar
1 tablespoon all-purpose flour
1 to 2 tablespoons white vinegar
1 egg, beaten
1 carton (12 ounces) frozen whipped topping, thawed
2 medium red apples, diced
2 medium green apples, diced
4 cups miniature marshmallows
1 cup honey-roasted peanuts

Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine sugar, flour, vinegar and reserved juice until smooth. Bring to a boil; cook and stir for 2 min. Remove from heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 min. Remove from heat and cool.
Fold in whipped topping. fold in the apples, marshmallows and reserved pineapple. Cover and refrigerate 1 hour. Just before serving fold in the peanuts.
Yield: 16-20 servings