Betty's Traditional Kentucky Country Ham Biscuits Recipe

In this video, Betty demonstrates how to make a Kentucky favorite--Traditional Country Ham Biscuits. She also adds a sweet treat to serve on the side! Ingredients: 2 cups self-rising flour 1/2 stick butter or margarine, softened to room temperature 2/3 to 3/4 cup milk Place 2 cups flour in a large mixing bowl. Add butter or margarine. With a fork or pastry blender, cut butter into flour until the mixture resembles coarse crumbs. Gently push the flour mixture to the edges of the bowl, making a well in the center. Pour the milk (a little at a time) into the well, and blend the milk into the flour mixture, until it forms a ball. Do not over-mix. Turn dough onto a lightly floured surface. Knead gently 10 to 12 times. On a lightly floured surface, pat or roll dough to approximately 1/2-inch thickness. Cut with a 2-inch biscuit cutter, butter tops and bottoms, and place on a baking pan. Bake in an oven that has been preheated to 450 degrees for 6 to 8 minutes. Place about (3) 2-inch squares of country ham in each biscuit and arrange in a nice pattern on a serving platter. Enjoy! Country Brown Sugar-Butter Filling for biscuits: 2 tablespoons butter, softened to room temperature 1/2 cup brown sugar With a fork, mash and blend brown sugar into softened butter. Place in a small serving bowl, and serve as a filling for fresh, hot biscuits...Yum!!!



http://www.youtube.com/watch?v=p4YHCk6QmKQ&hl=en

Traditional Nigerian recipe for Egusa Soup

staple foods in the diet of Nigeria are: peanuts or peanuts, sweet potatoes, cassava, fish, rice, okra, bananas, maize and millet and Guinea-nut palm.

They are usually starchy and Nigerians love to cook with lots of pepper and spices especially from the southwest and southeast. This recipe uses all the ingredients for a tasty and nutritious meal to prepare.

Egusa ground seeds give this soup a unique color and flavor. If seeds can not Egusa in your company iscan substitute pumpkin seeds or Pepitas is located in grocery stores in Latin America. This soup is thickened with flour, pumpkin seeds, melons, pumpkins and gourds, many of which are native to Africa.

Egusa Soup

200 g of leaf water

50 g seeds Egusa

1 teaspoon paprika powder dry

1 medium onion

Palm oil 100ml

10g dry soil crayfish

120 g fresh tomatoes

100 ml water

Salt & PepperTaste

Wash the leaves in clean water, fresh water.
Mixing crush you or onions, tomatoes and Egusa seeds until smooth.
Add the pepper and dry fry in palm oil for five minutes.
Add water, put the lid and cook for five minutes.
Now add the leaves to replace the water, cover and cook for five minutes.
Finally, add the crabs and seasoning, heat through well.

Serve with pounded yam or taking boiled rice and a stew of meat, egg whites.
Alternatively, you can serve with EBA, fufu, or a suitable carbohydrate.

Thanks to the people of Nigeria, which has allowed us and instilled in us a love of traditional Nigerian.