Fare Exchange: Time for tea, chocolate and a crock o’chicken

March has arrived, as always bearing gifts of good food from one of you to many. But first, several repeat requests and a couple of new ones. We remind you that readers are looking for recipes for lamb shanks and homemade buttermilk dressings – and ways to use capers in appetizers, entrees and sides.

The new requests came from Em Whitfield, who had pizza on her mind.

“I want to know how to make a very thin pizza crust and how to prepare it in the oven, using homemade dough or store-bought dough, either one. Also, I heard you could prepare pizza on a Big Green Egg and I would like a recipe for that so my father can try it on his grill.”

QUICK BISCUITS

Enter David Lacy, whose topic this morning is biscuits, especially for time-sensitive breakfasts.

“A few years ago, there was an article about a lady who made great biscuits. Her process was to proof the dough before and after cutting out the biscuits for several minutes each time. A long process, not really convenient for morning breakfast.” And so he adapted this idea for breakfast convenience.

“I learned from my mother to mix the dough the night before and put it in an airtight container in the refrigerator overnight. There is a change in the dough, from a sticky ball to a nice, firm dough that pats down to cut out the biscuits.

“I freeze the unused biscuits on a flat pan, put in a freezer bag to store. Then I bake while still frozen for another day. Put frozen biscuits in a cold oven, then turn the oven to 400 F. Bake for 16 to 19 minutes, depending on desired crispness. I use an old can, 2.5 inches in diameter, to cut out biscuits. Hope this may be helpful.”

TEA TIME

Betty Domal came to our newsprint table bearing fruit tea.

She began, “I am sending you a recipe for fruit tea that I get a lot of requests for. It was in the Nashville Tennessean a few years ago. It is Sherry’s Fruit Tea, sent in by Sherry Zom of Franklin, Tenn. My almost-12-year-old grandnephew requests it all the time. I also take it to special occasions at Senior Citizens in Lynchburg and they all love it. It goes first.”

Ms. Domal has added her own touches, including a choice of tea: “Bigelow Earl Grey in the box that is blue, gray, black and maroon and has a gold teapot design on the bottom right-hand corner. But you can use any kind.”

Sherry’s Fruit Tea

1 (12-ounce) can frozen lemonade concentrate, thawed

1 (12-ounce) can frozen orange juice, thawed

1 cup sugar (put it in the tea after it finishes steeping)

7 regular-size tea bags, steeped in a quart of boiling water, covered, for 20 minutes

1/2 to 3/4 teaspoon pure almond extract, added with the juices

Orange slices (optional; if using, add just before serving)

Thaw juices and combine all ingredients in a 1-gallon container, adding additional water to make a gallon. Put orange slices in when ready to serve, if you choose to uses them, and chill.

The Domal method: “I put the thawed juices and almond extract in the container, steep the tea, then add the sugar. Let mixture cool, then add to the juices and add enough water to make a gallon. It’s so easy to make. I think the almond extract is what makes it so good. This is best made the day before for flavors to combine well. This is why I don’t use the orange slices.”

CROCK O’CHICKEN

A recipe for crock pot chicken, also from Ms. Domal, is one tried and tested and approved by the sender’s family. She found it on the internet.

Café Rio Crock Pot Chicken

4 to 6 chicken breasts

1/2 of a small bottle of Zesty Italian dressing (about 8 ounces)

1 packet of dry Hidden Valley Ranch dressing mix (3 tablespoons)

1/2 cup water for mixing the dry dressing

1/2 tablespoon minced garlic (I use refrigerated garlic that comes in a bottle)

1/2 tablespoon chili powder

1/2 tablespoon ground cumin

Combine all ingredients in a gallon freezer ziplock bag. Close bag and, using your hands, combine all ingredients together well then lay flat to freeze.

To cook, take out of freezer 1 hour before starting or run under room temperature water about 30 seconds. Dump in a crock pot and cook on low 4 to 6 hours or until done.

SAUCY

A.E. discovered this fast-food, fancy-food treasure in her file of favorites. it had been missing in action and was too good not to pass on.

Karen’s Chocolate Sauce

1 cup chocolate chips

1 tablespoon butter

1/2 teaspoon vanilla extract

3/4 cup whipping cream

Combine chocolate chips and butter in a saucepan over low heat until melted. Stir in vanilla extract and whipping cream and mix until smooth over low heat. Serve warm over ice cream or pound cake.

Here’s a second discovery from A.E., who credited www.tasteofacountryhome.wordpress.com with this easier version for Mexican Stuffed Peppers. Although the initial request was for bacon-wrapped peppers, this cook made it less complicated by mixing the bacon with cream cheese for a stuffing. The question still remains: May these be made with peppers that are not quite as hot as jalapenos? If you know, please let us know.

Baked Poppers

8 ounces cream cheese

1/2 cup shredded cheddar cheese

Favorite seasoning (Soul Seasoning, Seasoning Salt, Old Bay, garlic, etc.)

2 green onions, sliced

6 to 8 slices bacon, cooked, drained and crumbled

Jalapeno peppers, cut open, seeded, sliced lengthwise

Parmesan cheese

Mix cream cheese and cheddar cheese. Add seasoning, onions and bacon. Fill peppers with this mixture and sprinkle with Parmesan cheese. Place on a foil-lined pizza pan or baking sheet.

Bake in a 375-degree oven for about 20 to 30 minutes. Keep a check on them after 20 minutes and bake until the peppers look done and the filling is melty and gooey. You may serve them with ranch dressing.

Let’s continue this discussion next week, shall we?