Grandma's Vintage Recipes

CHICKEN-MACARONI DISH

2012-01-27T16:54:00.000-08:00

When I was a kid we didn't get our chickens at the grocery store. We got them from the chicken coop, grandpa chopped their heads off and mom or grandma plucked the feathers and singed them. I hated that. To this day I won't eat chicken. I know it comes from growing up around them. My family all love chicken and one granddaughter won't eat beef but she could live on chicken. Yuck! But for all you out there who, like Lindsay, love chicken here is one of our old recipes for you.

4 cups chicken broth
8-oz uncooked elbow macaroni
2 slices bacon, cut up
1/4 cup finely chopped green bell pepper
1/3 cup finely chopped onion
2 cups cut up cooked chicken (or turkey)
2 cups shredded American cheese
1/4 cup chopped pimento
1/4 cup toasted slivered almonds
1 pkg (10-oz) frozen peas, thawed

In a 2-quart saucepan bring the chicken broth to a boil. Add the macaroni to the boiling broth. Cook 10 minutes or until tender; do not drain.

In a large skillet, fry bacon until crisp; add the bell pepper and onion. Cook, stirring, until the onion is tender. Drain off fat. Stir in the macaroni/broth, chicken, cheese, pimento, almonds and peas. Cook on low until heated through.

Serves 6 to 8

CHIVE DINNER MUFFINS

2012-01-26T09:55:00.000-08:00

2 cups biscuit/baking mix
2 tbsp shortening
1 egg
2/3 cup milk
1/4 cup snipped chives

Preheat oven to 400 degrees.
Grease 12 muffin cups and set aside.
With a fork, mix the baking mix, shortening, egg, milk, and chives together in a bowl. When combined, beat vigorously for less than a minute. Fill the greased muffin cups about 2/3 full and bake for 15 minutes.

GOOD OLD MACARONI AND CHEESE

2012-01-25T18:36:00.000-08:00

My sister and I loved macaroni and cheese. My kids followed suit and now the grandchildren, too. When I make it I always think of my grandfather who died when I was in high school. He loved it, too. For some reason, he always called it 'gettie'!

2 cups elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
1 tsp dry mustard
1 tsp salt
2 1/2 cups milk
2 cups shredded sharp Cheddar cheese

Cook the macaroni according to the package directions; drain.
Spray a 1 1/2-quart baking dish with nonstick cooking spray and set aside.

Preheat oven to 375 degrees.

Melt the butter in a medium saucepan and stir in the flour, mustard, and salt. Gradually stir in the milk. Cook and stir until the mixture thickens slightly; remove from the heat. Add 1 1/2 cups of the cheese and stir until melted. Stir in the cooked macaroni. Pour mixture into the prepared baking dish and top with the remaining half cup of cheese.

Bake at 375 degrees for 20 to 25 minutes or until heated through and bubbly.

FAMILY REUNION POTATO SALAD

2012-01-24T19:33:00.000-08:00

Family reunions are always fun and almost always feature lots of good food. If you are in charge of bringing the potato salad try my old recipe that serves a couple dozen people.

8 lbs potatoes
3/4 cup finely chopped onion
1 tbsp salt
1/2 to 3/4 tsp freshly ground black pepper
1 cup Italian salad dressing
2 cups mayonnaise
2 cups chopped celery
12 hard-boiled eggs, chopped

Peal potatoes and cut-into bite-sized cubes. Put into a large pan and cover with water; sprinkle about 1 teaspoon salt to 2 cups water into the pan. Bring the potatoes to a boil and cook just until tender; drain immediately.

In a large bowl toss the potatoes with the onion, salt, pepper, and Italian salad dressing. Cover and refrigerate for at least 8 hours.

About 2 hours before serving time, remove from refrigerator and add the mayonnaise, celery, and eggs; toss to coat well. Return to refrigerator until serving time.

Sprinkle with a dash of paprika or celery seed for garnish, if desired.

QUICK SAUSAGE SUPPER

2012-01-22T20:50:00.000-08:00

Indiana is pork country so we used sausage for meals anytime of the day!

1 lb pork sausage
1/2 cup chopped onions
2 tbsp flour
1 can whole tomatoes
small can mushrooms
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp pepper
1 cup shredded Mozzarella cheese
1 can biscuits

Heat oven to 350 degrees. In an overproof skillet brown sausage and onion, then drain. Sprinkle with flour. Add tomatoes, mushrooms, oregano, garlic powder, and pepper. Simmer while preparing the topping.

Separate the biscuits and cut each into 4 pieces. Arrange the biscuits over the hot meat mixture. Sprinkle with the cheese. Bake for 12 to 16 minutes until the biscuits are browned.

PINEAPPLE UPSIDE DOWN CAKES WITH PECANS

2012-01-21T10:52:00.000-08:00

Once boxed cake mixes became popular, American housewives loved using them. This became our easy pineapple upside down cake. I like making this recipe in the two round pans, having one for my family and one to share with others. Keeps us from overeating, although at this stage of my life it usually means an extra that one of the kids can take home with them! This cake can be made in a 9 x 13 oblong pan just as easily.

1 stick butter (1/2 cup)
1 packed cup of brown sugar
2 cans (8.5-oz) pineapple slices, drained, halved
maraschino cherries as needed
pecan halves as needed
1 box (2-layer size) yellow cake mix

Heat the oven to 350 degrees.
Divide the butter in half and melt each half over low heat in a 9-inch round cake pan. Or put pans in the oven and allow butter to melt in the pans; this just takes a little longer. Sprinkle half the brown sugar over the butter in each pan. Arrange 1 can of the pineapple slices per pan over the brown sugar. Arrange cherries and pecan halves around the pineapple slices to make a pretty pattern. Set aside.

Prepare the cake mix as directed. Pour half the batter over the fruit in each pan. Bake at 350 degrees for 35 to 45 minutes until a wooden toothpick inserted in centers comes out clean. Immediately invert cakes onto serving plates. Leave the pan over the cake for a few minutes until it gently lifts off.

Variation: Since peach is my favorite fruit, I like to substitute well drained peach slices for the pineapple.

MASHED POTATO CAKE DOUGHNUTS

2012-01-20T12:37:00.000-08:00

2 large or 3 small potatoes
1 cup sugar
1 egg, well beaten
8 tbsp milk
1 1/2 tbsp shortening, melted
2 1/2 cups all-purpose flour
4 tsp baking powder
1 tsp vanilla extract

Peel potatoes, cut into quarters, place in a saucepan and cover with water. Boil until the potatoes are tender; mash very fine. Add the sugar, egg, milk, and shortening. Sift the flour and baking powder together and add to the potato mixture. Add the vanilla. Add more flour if needed until dough is stiff enough to roll out. Roll out and cut with a doughnut cutter. This should make about 24 large doughnuts. Fry in hot oil in a deep fryer or a deep cast iron skillet. Turn once during cooking. Cook until lightly browned and floats toward the top. Sprinkle with powdered sugar if desired.

HOOSIER CABBAGE CASSSEROLE

2012-01-19T09:33:00.000-08:00

4 cups chopped cabbage
1 cup saltine cracker fine crumbs + more for topping
4 tbsp butter, melted + additional for dotting top
1 cup milk
1/2 cup grated cheese
2 tbsp flour
salt
pepper

Preheat oven to 400 degrees.

Wilt cabbage in some boiling water; drain. Melt butter and add flour, milk, salt and pepper to suit your taste. In a baking dish layer the cabbage, cheese, and crumbs twice. Pour the white sauce over the top. Sprinkle additional crumbs over the top and dot with additional butter. Bake at 400 degrees for 25 minutes.

LINZER BARS

2012-01-18T06:47:00.000-08:00

The classic Linzertorte is a great Viennese pastry. But I have never been one with a lot of patience or effectiveness in making anything fancy. Over the years I have learned these linzer bars are much easier and just as tasty!

1 cup unsweetened applesauce
3/4 cup raspberry preserves
1 cup whole natural almonds
3/4 cup + 2 tbsp sugar, divided
1/2 cup butter, softened
1 egg
1/2 tsp grated lemon peel
1 1/2 cups all-purpose flour
1/4 tsp salt
1/2 tsp cinnamon
1 egg white, lightly beaten

Preheat the oven to 375 degrees.
Line a 13 x 9-inch baking pan with foil; grease the foil and set aside.

In a small saucepan over low heat, cook the applesauce until most of the liquid evaporates. This will take approximately 25 minutes. Stir in the preserves and set aside.

In a blender (or food processor) grind the almonds with the 2 tablespoons of sugar until they are very fine; set aside.

In a mixer bowl cram the butter until it is light and fluffy. Gradually beat in the 3/4 cup of sugar. Beat in the egg and lemon peel.

In a medium bowl combine the flour, salt, and cinnamon. Stir the flour mixture into the butter mixture. Stir in the almond sugar mixture; set aside 1/4 of the dough. Pat the remaining dough evenly into the prepared baking pan. Bake at 375 degrees for 20 minutes. Spread the fruit filling over the baked dough.

Add the egg white to the reserved dough. Spoon this mixture into a pastry bag fitted with a #1 plain tube or put into a ziplock type plastic bag and cut a small opening in one corner. Pipe the dough over the filling in a lattice pattern.

Bake bars for 30 minutes. Cool in pan and cut into 2-inch x 1-inch bars.

Speaking of Vintage!

2012-01-17T19:59:00.000-08:00

Today my husband turned 65. Figured that's vintage enough to get him a spot on my blog! Happy Birthday, Steve.

Papaw with our three oldest grandchildren.

ICE CUBE TRAY PUNCH

2012-01-17T09:38:00.000-08:00

As you can see from the name, this is an old recipe. Most people of today don't even own an ice cube tray. And remember this was made in the old-fashioned metal ice cube trays, not the plastic ones of today that hold only half as much as the old ones. Keep that in mind when making this recipe!

2 cups sugar
5 cups water
4 bananas
3 cups orange juice
46 ounces pineapple juice
6 ounces frozen lemonade concentrate
chopped maraschino cherries for color
ginger ale

In a medium saucepan bring the sugar and water to a boil to dissolve sugar.

Mash the bananas and add the orange juice, pineapple juice, and lemonade concentrate (do not dilute). Add the boiled syrup to the banana/juice mixture and stir to blend well. Pour the mixture into ice cube trays. Drop a few of the chopped cherries into each cube and freeze.

To serve, fill tall glasses with frozen ice cubes and pour ginger ale over the cubes. Add a straw to the glass.

Note: This can also be made in a punch bowl.

Serves 12

LONG, LONG, AGO

2012-01-16T17:16:00.000-08:00

If you follow my blogs you know I grew up in Southern Indiana farm country. This blurry old picture is of my mother (long before I was born) standing in front of the old 3-story farmhouse I lived in the first 9 years of my life.

QUICK AND EASY HOMEMADE CHOCOLATE MOUSSE

2012-01-16T16:07:00.000-08:00

Do you remember when electric blenders became common in our kitchens? We wanted to use them for everything! This mousse worked well in the blender.

2 cups (12-ounce package) semisweet chocolate chips
1 1/2 teaspoons vanilla
pinch of salt
1 1/2 cups whipping cream heated to the boiling point
6 eggs, divided
whipped cream for topping, optional

Combine the chocolate, vanilla, and salt in a blender container and mix 30 seconds. Add the boiling cream and continue to mix another 30 seconds or until the chocolate is completely melted. Add the egg yolks and mix about 5 to 7 seconds. Transfer the mixture to a bowl and allow to cool.

Beat the egg whites until stiff peaks form. Gently fold the egg whites into the cooled chocolate mixture. Place in a serving bowl and cover. Refrigerate.

To serve top with the whipped cream, if desired.

OLD FASHION FRIED GREEN TOMATOES

2012-01-15T18:45:00.000-08:00

How could we possibly have a blog of old time recipes without some good old fashion fried green tomatoes? I know we loved them in Indiana. As the Fall would come in, we would hurry out to harvest all the tomatoes before the frosts and/or freeze would get to them. Some were wrapped in newspaper to ripen but many were fried while still green. Having lived in 5 states, I have come to realize that Fried Green Tomatoes are popular in many places. And I have news for you Southerners. Fried Green Tomatoes are not unique to you! Here is my favorite recipe:

2 cups all-purpose flour
1 1/2 cups water
1 tbsp seasoned salt
6 medium green tomatoes, sliced into 1/4-inch slices
2 1/2 cups fine saltine cracker crumbs
Vegetable oil for frying

In a shallow bowl whisk together the flour, water, and salt; whisk until smooth.

Place the cracker crumbs in a separate shallow bowl.

Dip the tomato slices first into the flour mixture then into the cracker crumbs coating evenly.

In a large skillet, I prefer cast iron, heat about 1/8 to 1/4-inch of oil over medium-high heat until hot. Drop the sliced tomatoes carefully into the hot oil and cook approximately 2 minutes. Turn and cook the second side another 2 minutes or until they are golden brown.

Yield: 8 servings

CHEESEBURGER PIE

2012-01-14T20:53:00.000-08:00

1 unbaked pie crust
8 slices American processed cheese
1 lb hamburger meat
1/2 cup tomato sauce or thick tomato juice
1/2 small green bell pepper, chopped
1/3 cup chopped onion
1 tsp beef bouillon
3 beaten eggs
2 tbsp all-purpose flour

Preheat oven to 425 degrees. Bake the pastry shell 6 minutes; remove from the oven and lower the oven temp to 350 degrees.

Cut 6 slices of the cheese into smaller pieces.

In a large skillet brown the meat and pour off the fat. Add the tomato sauce, bell pepper, onion, and bouillon to the skillet. Cook, stirring, until the bouillon is completely dissolved. Remove from the heat and stir in the eggs, flour, and cheese pieces. Stir to combine well and pour into the crust. Bake for 20 to 25 minutes until hot. Arrange the remaining cheese on the top of the pie and return to the oven for 3 minutes or until the cheese melts.

Serve with potato chips and I add a dill pickle most of the time.

HICKORY NUT BREAD

2012-01-13T17:12:00.000-08:00

Those of you who follow this blog know I was born and raised in Indiana where native hickory trees were prevelent. Hickory nuts were our favorite nut of choice for baking and making candy. It was a Fall tradition to go pick up hickory nuts and spend long cold evenings around the heater cracking the nuts and picking the meats out. We didn't mind or consider it work. It was just something my sister and I knew we were expected to do. Dad would use his smaller hammer to crack the nuts on a rock. My mother, sister, and I would pick out the nutmeats. And then we would get some special treats such as a hickory nut pie (like a pecan pie), fudge with hickory nuts and sometimes wonderful Hickory-Nut Bread. If you don't have hickory nuts in your area, use pecans. That is what I do now that I live in Texas which is pecan country.

1 egg
1 cup brown sugar
1 cup milk
1 tbsp. margarine, melted (you know I now use butter)
1 3/4 cups flour
1 tsp baking powder
1/2 tsp vanilla
1 cup hickory nut pieces

Beat the egg and mix with the brown sugar, margarine, and milk. Add the flour and baking powder. Stir in vanilla and mix well. Add the nuts and stir. Let the mixture stand for 10 minutes. Bake in loaf pan for 1 hour at 350 degrees.

MY FIRST RED VELVET CAKE

2012-01-12T18:26:00.000-08:00

I have accumulated several recipes for red velvet cake over the years but this was my first one. It is still a good one. It calls for Wesson oil. Today with all my health/nutrition research I only use olive or canola oils. But the oil you choose to use is up to you. Again, due to health issues, I now use 2 cups all-purpose flour and 1/2 cup whole-wheat flour. And because I was diagnosed with type 2 diabetes 4 years ago, I now use Splenda Baking Blend instead of granulated sugar.

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teasp. soda
1 teasp. cocoa
2 eggs
1 1/2 cups Wesson oil
1 teasp. vanilla
1 bottle red food coloring (1-ounce)
1 cup buttermilk

Mix the first 4 ingredients with the Wesson oil. Add remainder of ingredients and mix well. Bake in oven at 350 degrees for 15 to 20 minutes when baked in three layers. Vary baking time if using 2 layers or a 9 x 13 pan. Double the icing recipe if any extremely rich cake is desired!

For the icing I now use butter. My nutritional research has led me to believe our bodies handle natural foods better than man made ones. Also, because of my diabetes, I now make my own powdered sugar. I have the recipe on my blog at http://diabeticenjoyingfood.blogspot.com It tastes just as good as regular powdered sugar, if I have any diabetics reading this!

ICING
8 oz. cream cheese
1 stick oleo
1 box powdered sugar
1 cup chopped nuts (I use pecans)
1 teasp. vanilla

Soften cream cheese and oleo. Mix all ingredients together and spread on the cooled cake.

OLD FASHION TUNA NOODLE CASSEROLE

2012-01-11T19:16:00.000-08:00

6-oz (3 1/2 cups) medium noodles
1 can (6 to 9-oz) flaked tuna, drained
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onion
1/4 cup chopped pimiento
1 tsp salt
1 can cream of celery soup
1/2 cup milk
1 cup shredded sharp process cheese*
1/2 cup slivered blanced almonds, toasted

Cook the noodles in boiling water until tender, drain.

In a large heat-proof bowl combine the noodles, drained tuna, mayonnaise, celery, onion, pimiento, and salt.

In a saucepan blend the celery soup and milk together; heat through. Add the cheese, cook and stir until the cheese melts. Add the soup/cheese mixture to the noodle mixture.

Turn oven on to 425 degrees.

Lightly grease a 1 1/2-quart casserole dish and pour the casserole mixture into the dish. Sprinkle the almonds over the top. Bake at 425 degrees for 20 minutes.

*May use 1/2 a can of Cheddar cheese soup, if desired.

Feeds 6.

OLD FASHION PRESERVE-TOPPED CHEESECAKE

2012-01-10T20:11:00.000-08:00

1 cup graham cracker crumbs
3 tbsp granulated sugar
3 tbsp milted butter
3/4 cup granulated sugar
3 blocks (8-oz each) cream cheese, softened to room temperature
3 large eggs
1 tsp vanilla extract
1 cup strawberry (or other berry) preserves

Preheat oven to 325 degrees.

Mix the cracker crumbs, 3 tablespoons granulated sugar and the butter in a bowl. Press the mixture over the bottom of a springform pan about 9-inches in diameter. Bake at 325 degrees for 10 minutes. Allow to cool completely.

Using an electric mixer beat the 3/4 cup of granulated sugar and the cream cheese on medium speed until mixture is smooth. Beat in the eggs, one at a time. Blend in the vanilla extract and pour the mixture over the cooled crust. Bake at 325 degrees for 10 minutes then reduce the oven to 250 degrees and bake for another 20 to 25 minutes until set. Loosen from sides by running a thin knife around the side. Set cake on a rack to cool. When cooled, remove the pan side and cover the cake. Place in the refrigerator to chill. Before serving spread the preserves over the top.

OLD FASHION POPCORN CRUNCH

2012-01-10T13:04:00.000-08:00

One of my favorite things has always been popcorn. When I was a child we did not have a TV for entertainment. We had long cold winter evenings and we enjoyed them as a family. After my sister and I did our homework we would settle with our parents at the kitchen table, closest place to the heating stove, and play board games or work jigsaw puzzles. Someone would invariably make some popcorn and often we would 'spiff it up', to use my dad's term. This is a take on our 'spiffed up' popcorn!

6 cups popped popcorn
1/3 cup nuts (we used what we had which was black walnuts, today I recommend almonds)
2/3 cup pecans (we used hickory nuts which were regional but tasted a lot like pecans)
2 tbsp melted butter (we used oleo since it was a new thing then)
salt, optional
2/3 cup granulated sugar
1/2 cup butter (see note above)
1/4 cup light corn syrup
1/2 tsp vanilla extract

Mix the popcorn and the nuts in a large bowl that the melted butter won't hurt. Add the salt, if using, and the melted butter. Toss to coat nuts and popcorn. Spread the mixture out in a large pan with some sides.

Combine the 1/2 cup of butter, sugar, and corn syrup in a small saucepan; simmer over medium-low heat, stirrng constantly, until the mixture is a light caramel color. Remove from the heat and stir in the vanilla.

Pour the syrup mixture over the popcorn/nut mixture and stir to coat well. Let stand until cool then break into serving pieces. May be stored in an airtight container.

Yield: About 7 cups.

LIVER AND ONIONS

2012-01-09T18:28:00.000-08:00

Liver and onions was one of my dad's favorite meals. My mom, sister, and I hated it! But mom dutifully made it from time to time. Wouldn't you know it? Yes, I married a man who liked it, too! My husband ate his in restaurants. I got this recipe from his favorite 'liver and onions restaurant'.

2 1/4 lbs beef liver, sliced thin (about 1/4-inch)
2 tbsp butter or margarine
1 large onion, cut into thin slices
1/2 tsp salt
1 cup milk
2 extra-large eggs
3 cups fine, dry bread crumbs
2 tbsp vegetable oil

Soak the liver in cold salted water for 15 to 20 minutes.

In a 10-inch skillet, melt the butter or margarine over medium heat. Add the onion and cook, stirring occasionally, until tender and lightly browned. Sprinkle with the salt and keep warm.

In a shallow bowl whisk together the milk and eggs until well blended together. Place the bread crumbs in another shallow bowl.

Rinse the liver under cool running water then pat dry with paper towels. Dip slices into the milk mixture then into the crumb mixture, coating lightly and evenly.

In a large skillet heat the oil over medium heat. Add the liver to the pan and cook until cooked through, approximately 3 minutes per side.

To serve, top the liver slices with the onion.

Yield: 6 servings

EASY HOMEMADE WAFFLES

2012-01-08T20:31:00.000-08:00

I remember when my dad gave my mom a waffle iron. Electricy only came through our county the year I was born, so there weren't many electrical appliances. Dad loved buying new gadgets for mom so she was usually the first in the community to get the "new-fangled gadgets." One of my favorites was the big old waffle iron. She could take the plates out, turn them over and make griddle cheese sandwiches, etc. See, folks, paninis aren't all that new!

2 eggs, separated
1 cup milk
1 cup all-purpose flour
1 tsp sugar
1/4 tsp salt
2 tsp baking powder
1/4 cup melted shortening (canola oil, please!)

Preheat the waffle iron according to the manufacturer's instructions.

Beat the egg whites until soft peaks form.

In a mixing bowl, blend the egg yolks, milk, flour, sugar, salt, and baking powder. Add the shortening but do not overmix. Fold in the egg whites and mix well with a fork or lightly with a whisk.

Very lightly grease the waffle iron and pour in about a half cup of batter. Close lid and cook according to your iron's instructions. Repeat until you have used all the batter.

Serve with butter, your favorite syrup, fresh fruit, etc to suit your diet and taste. We always had them with butter and the Log Cabin Syrup that came in a little log cabin shaped can. Yummy!

BUTTER FRIED POTATOES

2012-01-08T18:56:00.000-08:00

We grew lots of potatoes when I was a kid and I think I loved them anyway they could be cooked. But my all-time favorite is fried potatoes. These butter and herb fried potatoes are especially good when fried in a cast-iron skillet!

3 tbsp butter
3 cups sliced potatoes, make slices about 1/8-inch thick
1/2 tsp dried oregano
2 tbsp finely chopped bell pepper
1 tbsp parsley flakes
2 tbsp minced onion
salt and black pepper to taste

Melt the butter in a heavy skillet (see note above). Add the potatoes, cover and cook for approximately 10 minutes. Carefully turn the potatoes and cook, uncovered, for another 10 minutes. Turn to brown all sides.

In the last 5 to 10 minutes of cooking, sprinkle potatoes with the oregano, bell pepper, parsley, onion, salt, and pepper. Stir gently to blend into the potatoes.

Yield: about 4 servings

BBQ RIBS START WITH A BOTTLED SAUCE

2012-01-07T19:18:00.000-08:00

2 lbs spareribs, cut into strips
salt and pepper

Sauce:
1/2 cup your favorite bottled barbecue sauce
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 garlic clove, crushed
1/4 tsp thyme
1/4 tsp basil
1/4 tsp oregano

Sprinkle the ribs with salt and pepper. Lace onto grill spit accordian-style. Attach spit to grill and cook, rotating, for approximately 2 hours or until the meat is well done. Brush with the sauce during the last half hour of cooking.

To make sauce: Combine all the sauce ingredients in a small mixing bowl.

BUTTERMILK ANGEL BISCUITS

2012-01-06T19:38:00.000-08:00

2 pkg active dry yeast
1/4 cup warm water
2 cups warm buttermilk
5 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1 tbsp salt
1 cup shortening
melted butter

Dissolve the yeast in the warm water. Let stand for 5 minutes. Stir in the buttermilk and set aside.

Lightly grease a baking sheet; set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the shortening into the flour mixture until it resembles a coarse meal. Stir in the buttermilk/yeast mixture and mix well. Turn out onto a floured surface and knead lightly 3 to 4 times. Roll to a thickness of 1/2-inch. Cut using a 2 1/2-inch biscuit cutter. Place cut biscuits on the prepared baking sheet. Cover and let rise in a warm place for 1 1/2 hours. Bake at 450 degrees for 8 to 10 minutes. Lightly brush the tops of the biscuits with the melted butter.

Yield: Approximately 30 biscuits.