Biscuits and Gravy
1 tube baking powder biscuits
1 pound sage-flavored bulk pork sausage
2 tablespoons finely chopped onion
6 tablespoons all-purpose flour
1 quart milk
1/2 teaspoon poultry seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Dash Worcestershire sauce
Dash hot pepper sauce
Bake biscuits according to package directions. Meanwhile make gravy. Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves.
Apple Fritters
2 1/2 cups all-purpose flour
2 eggs
1/2 cup nonfat dry milk powder
1 cup water
1/3 cup sugar
2 cups chopped peeled apples
2 teaspoons baking powder
Oil for deep-fat frying
1 teaspoon salt
Sugar
Combine flour, milk powder, sugar, baking powder and salt. Whisk eggs and water; add to the dry ingredients just until moistened. Fold in apples. Heat oil to 375º. Drop batter by teaspoonfuls, a few at a time, in hot oil. Fry until golden brown, about 1 1/2 minutes on each side. Drain on paper towels. Roll warm fritters in sugar. Serve warm. Makes about 40 fritters.
Zucchini Bread
3 eggs 3 cups flour
1 cup vegetable oil
2 teaspoons baking soda
2 cups sugar
1/4 teaspoon baking powder
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
2 cups shredded unpeeled
1 teaspoon salt
zucchini
3/4 teaspoon nutmeg
1/2 cup applesauce
1 cup chopped pecans or walnuts
3 ounces orange juice
Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients, mixing well. Pour into two greased floured 5 x 9 inch loaf pans. Bake at 350º about 1 hour or until toothpick inserted in center comes out clean.
