Amanita Recipe's Kitchen: New Recipes

2 cups self-rising flour

2 Tbs butter

1 cup buttermilk

Place flour in mixing bowl and make a small depression.

Add butter and small amount of buttermilk and begin mixing.

When butter is blended, add the rest of the buttermilk and mix until just blended and dough forms a ball.

Place dough on a floured surface and pat gently to a 1 ½“thickness.

Cut out 6 biscuits and place on a greased pan.

Bake at 400° for 14-16 minutes, until golden brown.

Remove from oven and brush with melted butter.

3 chicken breasts, diced

 1 onion, chopped

 1 cup chopped celery

 1 cup, or more, chopped cashews

 ½ tsp celery salt

 Dash of thyme

 Dash of paprika

 salt & pepper

 mayonnaise

 Stir fry chicken for 5 minutes, add other ingredients, except   mayonnaise, cook for 4-5 more minutes until chicken is thoroughly cooked.

 Add just enough mayonnaise to make a sandwich filling.

3 Tbs unsalted butter

1 small shallot, minced

1 cup Crimimi mushroom, roughly chopped

2 ½ Tbs flour

½  cup vegetable broth

½  cup heavy cream

1 Tbs chopped fresh thyme

½ Tbs fresh rosemary

pinch of salt

2 pinches fresh ground pepper

In a skillet, melt the butter over medium heat.  Once melted, add the minced shallot and stir to saute  until just soft (about 3-5 minutes).

Add the mushrooms, thyme, rosemary, salt, and pepper  then stir and cook for 2-3 minutes. Sprinkle the pan with  flour and continue to stir, letting the flour cook for another  minute or two. Whisk in cream and broth.

Bring the mixture to a simmer and cook until it has thickened (about 5 to 8 minutes), whisking continually.  Serve warm with croutons or sprig of rosemary.