Friday, April 10, 2009

For Lynn who requested the recipe for the pinwheels and anyone else who might be interested.

Hamburger Pinwheels

4c. packaged biscuit mix

butter or marg.
1 1/3 c. milk
1 tbsp. instant minced onion
1/4 c. chopped onion
3/4 lb. chuck beef, ground

1/2 tsp salt
1/8 tsp. pepper
2 tsp. worcesershire sauce

2 tbsp. catsup

2 tsp. prepared mustard
2 eggs
1 c. drained cooked or canned peas (I used frozen - not cooked)
1 envelope gravy mix
1/4 c. drained, canned, sliced mushrooms *
watercress *
2 tomatoes, cut in wedges *
*- optional

About 1 hr before serving:

1) In large bowl, mix biscuit mix with 2 tsp. butter or Marg. until butter particles are fine, then blend in milk and instant onion; set aside (Can use recipe for baking powder biscuits instead of mix - which is what I did - recipe follows)

2) Start heating oven to 350F. In 1 tbsp. butter, in mediumskillet, saute chopped onion until soft. Add ground beef, salt, pepper, msg,Worcetershire, catsup and mustard; then cook until beef just loses its red color.Remove from heat and add 1 egg and peas.
3)On floured board, roll biscuit dough into a rectangle 14"x 8";** with sharp knife cut dough into strips lengthwise into 8 strips, each 1" wide. On each strip, evenly spread about 1/4 c. of meat mixture, up to 1" from each end; then roll up strip like a jelly roll, brushing end with some of 1 beaten egg, before sealing it.
4) Place pinwheels on greased cookie sheet, then bake about 1/2 hr. or until golden brown. About 5 min before pinwheels are done, make up the gravy mix as label directs; add mushrooms while heating.
5) Serve pinwheels on a heated platter, garnished with watercress and tomato wedges. Pass gravy. Makes 8

** I (my mom) usually spread the meat mixture on it , leaving 1" edge (along short. side) for egg wash, then roll it like a jelly roll and cut into 8 " slices with a sharp knife. Often have to reshape pinwheels a bit too. I did this as well - no way was I going to fuss around cutting strips and then trying to roll them up - doing it the way my mom suggests was really easy - and 'reshaping' the pinwheels is no big deal.


Biscuits Supreme

3 c. all purpose flour
4 tsp. baking bowder
1 tbsp. sugar
1 tsp. salt
3/4 tsp. cream of tartar
* 2 tsp. fresh chopped garlic
* 4 tsp. italian seasoning
3/4 c. butter
1 1/4 c. buttermilk or 1 c. milk

* - my own additions - used when making the pinwheels - also when I want to make 'herbed' biscuits ( a big hit around here) and I also use this recipe when I make pizza.

1. In a large bowl stir together the flour,baking powder, sugar, salt and cream of tartar. Using a pastry blender, cut in butter until mixture resembles caorse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir until moistened.

2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 4 to 6 strokes or just until dough holds together.

Bon appetit - hope you enjoy as much as we do.

6 comments:

Lynn said...

Merci! Merci!!!!

Simply Eva said...

hey Maureen--that sounds yummy! can i get cream of tarter here? do you know what it's called in arabic?

Layla/Colls said...

That sounds so good!!! Thanks for sharing!!! :)

Rhonda said...

uh? where are u gf?

Lynn said...

How are you Maureen?? Hope things are okay!

Michele said...

Hey Maureen, where are you? I haven't seen an update in a long time. I hope all is well