*  Exported from  MasterCook  *

                           ANGEL Flake Biscuits

Recipe By     : Rice Planters Restaurant Cookbook: Myrtle Beach, SC
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      cups          plain flour
     1/4  cup           sugar
   3      teaspoons     baking powder
   1      teaspoon      baking soda
   1      teaspoon      salt
   1      cup           Crisco shortening
   1      package       dry yeast
     1/4  cup           lukewarm water
   2      cups          buttermilk

Dissolve yeast in lukewarm water. Sift dry ingredients and cut in 
Crisco. Make well in dry ingredients and add buttermilk and yeast 
mixture. Dough should be stiff so as to handle and roll easily. Rub 
with Crisco and place in a bowl in refrigerator. Cover bowl for 3 to 4 
hours. Roll out thinner than ordinary biscuits; cut out. Brush with 
melted butter. Bake at 425F for 10-12 minutes.


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                     *  Exported from  MasterCook  *

                            ANGEL Gingerbread

Recipe By     : Amish Cooking: Deluxe Edition Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           white sugar
     1/2  cup           shortening
     1/2  cup           baking molasses
   2                    eggs
   2      cups          cake flour -- sifted
     1/2  teaspoon      salt
     1/2  teaspoon      ginger
     1/2  teaspoon      cinnamon
     1/2  teaspoon      nutmeg
     3/4  cup           boiling water
   1      teaspoon      baking soda

Mix together the first 9 ingredients, beating them well. Then add the 
boiling water in which the baking soda has been dissolved. Bake the 
batter in a moderate oven (350F) for 25 to 30 minutes or until it is 
done. Serve the cake with whipped cream, if desired.


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                     *  Exported from  MasterCook  *

             ANGEL Hair Pasta w/ Plum Tomatoes & Fresh Basil

Recipe By     : WW: Simply the Best (From: Sarah, Duchess of York)
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        angel hair pasta
   1      tablespoon    extra-virgin olive oil
   1      clove         garlic -- crushed
   6                    plum tomatoes, peeled & seeded -- chopped
     1/2  cup           fresh basil -- minced
     1/2  teaspoon      salt
                        freshly ground pepper -- to taste
   2      teaspoons     balsamic vinegar
   1 1/2  ounces        parmesan cheese -- grated

Cook the pasta according to package directions. Drain; set aside and 
keep warm. In a large nonstick skillet, heat the oil. Add the garlic 
and saute' until fragrant, about 30 seconds. Add the tomatoes and cook, 
stirring as needed, until softened, about 5 minutes. Stir in the basil, 
salt and pepper; cook until the tomatoes are very soft, about 5 minutes. 
Pour over the pasta; toss with the vinegar. Serve, topped with the 
parmesan cheese.


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                     *  Exported from  MasterCook  *

                  ANGEL Hair Pasta w/ Shrimp & Asparagus

Recipe By     : Southern Living Annual Recipes: 20th Anniversary Ed
Serving Size  : 2    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      jumbo         fresh shrimp -- unpeeled
   4      ounces        angel hair pasta -- uncooked
     1/4  cup           olive oil
   2      tablespoons   garlic -- minced
   1      teaspoon      shallot -- chopped
   6      stalks        asparagus -- cut into 2" pieces
     1/4  cup           peeled and seeded tomato -- diced
     1/2  cup           fresh mushrooms -- sliced
     1/4  teaspoon      salt
     1/8  teaspoon      dried crushed red pepper
     1/2  cup           dry white wine
   1      tablespoon    fresh basil -- chopped
   1      tablespoon    fresh oregano -- chopped
   1      tablespoon    fresh thyme -- chopped
   1      tablespoon    fresh parsley -- chopped
     1/4  cup           parmesan cheese -- freshly grated

Peel shrimp and devein, if desired; set aside. Cook pasta according to 
package directions; drain and set aside. Cook pasta according to 
package directions; drain and set aside. Heat a 9" skillet over high 
heat 1 minute; add oil, and heat 10 seconds. Add shrimp, garlic and 
shallot; cook, stirring constantly, 2 to 3 minutes or until shrimp 
turn pink. Add asparagus and next 4 ingredients; stir in wine, scraping 
bottom of skillet to loosen any particles, if necessary. Add pasta, 
basil and remaining ingredients; toss gently. Serve immediately.




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NOTES : RECIPE SOURCE: Efrem Cutler, Dunwoody, Georgia