Just wanted to let you know…… We are on hiatus for the summer  and don’t know if we will be back.  If you would like to see the show return, send an e-mail to www.localflavor@zoominternet.net   or a letter to Armstrong Utilities,  660 South Benbrook Road, Butler, PA  16001.  They will be having a meeting in July to make the decision.  I don’t know if it will help, but it sure can’t hurt!!

I will be back with new menus and recipes shortly.

Have a safe and happy summer!!

Crystal

Sawmill Gravy and BiscuitsBiscuits: or low cholesterol Bisquick
3 cups all-purpose flour
2 tablespoons sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup vegetable shortening
1 to 1 ¼ cups milk
¼ cup unsalted butter, melted
Directions:
Preheat the oven 450⁰F
In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt.
Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.
Turn the dough out onto a lightly floured surface. Knead lightly two the three times. Be careful not to overwork the dough, it will make tough biscuits!
Roll out the dough with a floured rolling pin to ½ inch thickness. Cut with a 2 inch cutter. Place the biscuits in a greased iron skillet. Brush the biscuits with half of the melted butter. Bake for 12-14 minutes, or until golden brown. Brush the hot biscuits with the remaining butter. Slit the biscuits in half and ladle the Sawmill gravy over the hot biscuits.

Sawmill Gravy
Ingredients:
1 pound ground turkey sausage
4 slices thick-cut bacon
1/2 medium onion, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 cups half-and-half
2 tablespoons unsalted butter

Directions
In a large skillet combine the sausage, bacon, onion, and garlic. Cook over medium heat until the sausage is browned and crumbles.

Stir in the flour, salt, and pepper; cook for 1 minute, stirring constantly. Gradually stir in the half-and-half. Cook over medium heat, stirring constantly, until the mixture is thickened. Stir in the butter until well blended.

Steak:
Combine 1 ½ cups of flour and ¼ teaspoon of pepper in a small bowl.
Sprinkle one side of the meat with salt, pepper and garlic mixture and the other side with seasoning salt, then dredge the meat in the flour mixture then buttermilk and the again in the flour. Heat ½ cup oil in a heavy skillet over medium heat. Add 2 or 4 steaks to the hot oil and fry until browned, about 5-6

minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to ¼ cup more oil as needed.
Make the gravy by adding 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining ¼ teaspoon pepper and the salt. Reduce the heat to medium and cook, stirring frequently,
Until the flour is a medium brown and the mixture is bubbly. Slowly add the whole milk and the Ac’cent, if using stirring constantly. Reduce the heat to low and let simmer for 30 minutes. Drizzle gravy over steaks or serve on the side.

1 package (28 ounces) frozen Hash Brown Potatoes
½ teaspoon garlic powder
¼ teaspoon pepper
1 can (10 ¾ ounces) Healthy request pr low sodium condensed cheddar cheese soup, undiluted
1 pound sliced turkey bacon, cooked and crumbled
12 eggs slightly beaten
2 tablespoons unsalted butter
1 cups (8 ounces) shredded cheddar cheese
1 cup (8 ounces) shredded Colby Cheese
In a large skillet, prepare hash browns according to package directions; sprinkle with garlic powder and pepper. Transfer to a greased 2 ½ quart baking dish. Top with soup. Set aside ½ cup of bacon; sprinkle remaining bacon over soup.
In a bowl, whish the eggs. In another large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake uncovered at 350⁰ for 20-25 minutes or until cheese is melted. Approx. 12 servings

12 slices Canadian bacon
6 slices low fat mild cheddar cheese
12 slices French Bread or Italian Bread (1/2 inch thick) Whole grain or light (1/2 Carbs)
¾ Cup fat free eggnog
1 ½ tablespoons butter & spray oil
6 tablespoons low or no sugar raspberry preserves
1. Fry bacon in skillet just to brown and heat through. Then place two slices of the bacon and one slice of cheese on each of the six slices of bread. Top with remaining bread. Place eggnog in a shallow dish. Dip sandwiches in eggnog.
2. In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides, adding butter if necessary. Serve with the raspberry preserves. 6 servings
3. I used store bought eggnog.

Bourbon steak with Bourbon Dipping sauce, vegetable skewers, easy grilled potatoes, and Oreo ice cream pie

Bourbon Rootbeer Barbeque ribs, grilled corn on the cob with parmesian butter, and grilled potato skins

White Chocolate Rasberry Cheesecake with Chocolate Cookie Crust

Preheat oven to 425 degrees F (220C)
Lightly grease 1 baking sheet
In a large bowl, stir together whole wheat flour, rolled oats, baking soda and salt.
Gently mix in the buttermilk until a soft dough is formed.
Knead lightly while incorporating all the ingredients. Divide dough into 2 pieces. Form into rounded flat loaves. Using a knife mark each loaf with an ‘X’ and place on prepared baking sheets.
Bake in preheated oven until golden brown, about 30-40 minutes.

Notes: white all –purpose flour can be used instead of the whole wheat flour
The bread can be divided into 4 pieces instead of 2, just use a second baking sheet.
Make sure to mix and need well just don’t over do. The bread will have a rough top, not a smooth top.