4 : Hens
2 : Apples
1/2 : c Honey
12 : oz Frozen apple juice*
1 : ts Cinnamon
6 : tb Unalted butter
1 : /2 Teapsoons crumbled dried
-thyme : -thyme
1 : /2 ts Crumbled dried sage
2 : ts Freshly grated lemon zest
1 : ts Salt
4 : 1-1/2-pound cornish hen;
-rinsed : -rinsed and patted, dry
1 : /2 lb Shallots; trimmed and peeled
1 : /2 tb Vegetable oil
1/2 : c Chicken broth
1/2 : c Red wine
1/2 : c Water
2 : ts Cornstarch dissolved in
0: Sift together the flour, salt, sugar, and baking powder
1: Cut in butter or margarine until like coarse crumbs
2: Make a well in centre of the dry ingredients and place in it the eggs and 1 1/2 cups of cottage cheese
3: Work the whole together, just enough to bind, using more cottage cheese if necessary
4: Turn onto a lightly floured board and knead very gently a few times
5: Pat to a 1 inch thickness
6: Cut into biscuit shapes and place on a greased baking sheet, or divide dough in half and pat each half into a greased 8 inch round cake pan
7: Bake at 450 F for 12 to 16 minutes or until browned
8: Makes 18 to 20 biscuits 2 inches in diameter
9: Note: You can use any kind of creamed cottage cheese but the amount will depend on the moisture content of the cheese
10: It will vary from about 1 1/2 cups to 2 1/4 cups or even slightly more to make a dough that will hold together
11: Formatted for MasterCook by Mardi Desjardins
12: Posted to MC-Recipe Digest V1 #653 by Mardi Desjardins <amdesjar@mb
13: sympatico
14: ca> on Jul 1, 1997