O'Donnell’s Biscuits

I have been making biscuits for as long as I can remember. At first I used Bisquick, but I soon realized that you could make your own biscuit mix cheaper and better than store bought. I did not have time to take a picture of a batch of biscuits. I Will add it later.

O'Donnell’s Biscuits

1/4 cup sugar

5 cups self-rising flour

2 cups buttermilk

1/2 cup water (If Needed)

1 cup vegetable shortening

1 teaspoon baking powder

1 teaspoon Cream of Tarter

Preheat oven to 400°. Mix dry ingredients together. Cut in Shorting until small crumbs form. Stir in wet ingredients and knead. Turn onto a floured surface. Pat or roll to ¾ inch thick. Cut into circles and place on baking sheet. Let rest 5 minutes before placing in oven. Bake for 10 - 15 minutes or until golden brown. Brush with butter after removing from oven.

My Valentine Prayer

Heavenly Father, You know our need for companionship and our need for the grace to overcome all obstacles and sins that block a happy marriage. You made Eve for Adam as a helpmate or suitable counterpart to love and cherish so he would learn to deny himself and love his wife as Jesus loves His church. You made Adam as a loving complement to Eve, to love and cherish her as Jesus does for His bride. It is written, “There is an appointed time for everything,” so I thank You for bringing me the blessing of my wife, Violet at the appropriate time and not before. Thank You for making me whole in every way so I can be a blessing to Violet. It is also written, “An excellent wife is the crown of her husband,” and “It is not good for the man to be alone,” and “a prudent wife is from the Eternal”—a gift from You, our Heavenly Father, the Giver of every perfect gift. Indeed, You provided Boaz for Ruth. Heavenly Father, I am thankful for your loving gift of the best mate for me, and that You are preparing me to be the best husband for the wife you have given me. You have said to seek Jesus and His righteousness first, and that all things would be added to us. Thank You for adding the joy of a loving partner to share my life, an opportunity for me to learn to love and serve her with the love you have showered upon me. In Jesus’ name, amen.

O'Donnell's Corn Bread

 I once served with a unit in Alabama. The Capt told me beans were an excuse to eat Cornbread and Pepper Sauce. After he tasted my Cornbread he said, he did not an excuse to eat Cornbread.

O’DONNELL’S CORNBREAD

As pictured it was baked in a skillet in the conventional oven.

1 cup of self‑rising cornmeal

1 cup of baking mix

1 small can of evaporated milk

1 egg

a little water

1/2 cup of Honey

Pre-heat Dutch oven.  Mix all ingredients well.  Add water as needed to make a thick smooth batter.  Pour into a prepared Dutch oven.  Bake 20‑24 minutes or till golden brown on top.  (Bake at 400 Degrees in a regular oven for 15‑20 minutes) This recipe makes a enough batter for a 10 inch skillet. if you were to bake it in the oven.  To make ever larger batches increase the amount of each ingredient in incre­ments of one half except for the egg.  Add an additional egg for each whole cup of cornmeal used.  Variations with onions, peppers and cheese or anything you like are possible using about 1 cup of the additive per cup of cornmeal, and increasing the water used.

You can get a copy of my Cookbook "O'Donnell's Kitchen" at Amazon.Com.
 Here's the link: https://tinyurl.com/y8txddbt

Next time O'Donnell's Biscuits

My Award Winning Corn Beef & Beans

Last year at the Wauconda Civil War Reenactment they held a Camp Cooking Contest.  First Prize was $100.  This Beef & Beans recipe took First Prize.  That is way I call it "Award Winning."

The recipe it a take off from a Newfoundland recipe for Salt Beef and Beans. Try getting Salt Beef in the US. So I made it with the closest thing I could find Corned Beef.

O'Donnell cooling Beef & Beans

O'Donnell's Corned Beef & Beans

Ingredients

• 1 lb. Great Northern Beans
• 3 lb. cooked corned beef, cubed into bite sized pieces
• 1- Large onion
• 1 cup shredded carrot
• 1/2 cup finely chopped celery
• 8 cups (64oz) beef stock or broth
• 12 oz. Irish Stout Ale
• 2 bay leaves
• 4 tbsp. butter
• 2 cups finely shredded cabbage
• Salt and Pepper to taste

Cooking Directions

1. Rinse and sort the dry beans. Check for any unwanted debris and discard.
2. In a large pot, layer rinsed beans, onion, carrot, celery, bay leaves, and pour beef stock & beer over everything. Make sure all are covered by the liquid.  Add more broth and beer so are well covered.
3. Bring to a boil, then simmer until beans are tender.
4. When the beans are almost done cooking, in a large skillet brown corned beef pieces in butter. Add to bean pot when finished.
5. Using same pan, sauté the cabbage for 5 minutes. Add to bean pot.
6. Stir to combine everything and simmer for (at least) 1 more hour before serving. You can keep this on warm for several hours until ready to serve. Salt and Pepper to taste when serving.  Serve with Cornbread.

  You can get a copy of my Cookbook "O'Donnell's Kitchen" at Amazon.Com.
   Here's the link: https://tinyurl.com/y8txddbt