`When you want something "hot" and different to serve, try these pepper biscuits. For a sage biscuit, try substituting 1 tablespoon chopped fresh sage for the pepper,' writes Nathalie Dupree. 2 1/2 cups all-purpose soft-wheat flour (If unavailable substitute a combination of one part all-purpose flour to one part cake flour) 1 tablespoon baking powder 1/2 teaspoon salt 1 tablespoon coarsely cracked black pepper 1/2 teaspoon baking soda 3/4 cup shortening 1 cup buttermilk
Preheat the oven to 450-500 F. degrees. Sift 2 cups of the flour with the baking powder, salt, pepper, and baking soda into a bowl. Cut in the shortening with a pastry blender or fork, or work in with your fingers. Add the buttermilk to make a soft dough, mixing just until the dough holds together. Flour your hands. Pull off a piece of dough the size of a biscuit and dip the wet edge into the extra flour. Roll or pat into a biscuit. Place, slightly touching, on a lightly greased baking sheet. Bake until
golden brown, 8 to 10 minutes.
Makes 12-18 biscuits. STIR-FRIED COLLARDS, CHICKEN BREASTS, AND PEANUTS
`You may decide to change the mood and flavor of this completely by adding a slice of ginger the size of a quarter, chopped, and 2 tablespoons of soy sauce rather than the Tabasco. It's an easy and healthful supper!' 1 lb. collards or turnip greens, washed, stemmed, and sliced 1 or 2 chicken or vegetable bouillon cubes 4 chicken breast halves, boned 3 tablespoons peanut oil 2 tablespoons Tabasco 1/3 cup chopped roasted peanuts 1 tablespoon butter
Place the greens in a large pot of boiling water with the bouillon cubes. Boil for 5 minutes, then drain. Meanwhile, cut the chicken breasts into 1-inch pieces. Heat the peanut oil in a large frying pan and add the chicken breasts. Toss over medium heat for 3 to 5 minutes, until nearly done. Add the greens and Tabasco and toss until the greens are heated through and coated with the juices of the chicken and the Tabasco. In a separate pan, melt the butter and stir in the peanuts. Sprinkle over the chicken
and greens before serving.
Serves 4. PEACH COBBLER
`This is it - the best peach dessert there is. If peaches are out of season, use the very best brand of frozen peaches and cut back on the amount of sugar.' 1/2 cup butter 1 cup all-purpose soft-wheat flour (If unavailable substitute a combination of one part all-purpose flour to one part cake flour) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 cup sugar 2 cups peaches, peeled and sliced, juices reserved
Preheat the oven to 350 F. degrees. Put the butter in a 9-by-13-inch ovenproof serving dish and place in the oven to melt. Mix together the flour, baking powder, and salt in a bowl and stir in the milk and sugar to make a batter. Remove the hot dish with the melted butter from the oven and pour in the batter. Spoon the peaches and then the juices evenly over the batter. Place the dish back in the oven and bake until the batter is browned and has risen up and around the fruit, about 30 minutes.
Serves 6 to 8.