From time to time I'll be showcasing my own books, and today I'm sharing a sample recipe from Rosie's Riveting Recipes. This historic cookbook features delicious WWII era ration recipes along with anecdotal stories from the American home front. Most of the recipes are easy to prepare, and, when necessary, I've noted modern adaptions or variations, as some ingredients may not be as common today. For more information about Rosie's Riveting Recipes please visit my other blog at www.mytimelesscuisine.com.
BEEF BISCUIT ROLL
• 1 lb ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 tablespoons butter or bacon drippings
• 1/3 cup milk
• 2 cups flour
• 2 - 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
Brown the beef, onion and green pepper in butter or drippings in a frying pan. Add seasonings.
Make biscuit dough by sifting flour, salt, baking powder, cutting in bacon drippings, add milk slowly until the dry ingredients are moist. Roll out on a floured board to about 1/4 inch thickness. Brush with melted drippings or melted butter. Spread with meat mixture and roll like a jelly roll. If dough is too soft, chill in refrigerator first, then cut in 1 1/2 inch slices. Place in greased pan, cut side up, brush tops with melted butter or beef drippings. Bake 20-25 minutes at 450 F. Serve with brown gravy or cheese sauce. Makes 5-6 servings.
Modern adaptation: Since today's baking powders are double-acting limit baking powder to 1 1/2 to 2 teaspoons. Try brushing the dough with olive oil instead of butter. While the meat is baking make a gravy by adding 1 to 2 tablespoons of flour to the pan drippings. Add milk and bring to a boil, stirring frequently until it thickens, or top with your favorite hamburger condiments.