koko's corner

When I saw Squeaks use this cheese slicer I had to have one. It cuts through cheese like a hot knife through buddah. Love it, love it. 

I also bought some cheese paper. It helps to preserve the purity of the cheese's flavor, anyway, that's what it says on the package. 

I'm testing it with the Manchego cheese I nibbled on last night. 

It comes with these handy sticky labels so you'll know at a glance what's in the paper. 

I was happy to see these steak knives on sale. I have a few odds and ends mis-matched steak knives, so now I have a nice set. 

The dragonfly and flower dish towel is new also, I fell in love with it when I saw it. It's so bright and cheery it makes me happy just looking at it. 

Had to have the flexible measuring cups. I have a two cup one, but was wishing I had more, Yippie now I do. They are so great to mix salad dressing in, no splatter, no fuss, no muss. An immersion blender would work great in these also. Yep, those are dish cloths, nice, thick, soft cloths, just what I need. 

Here's the Sausage Biscuit recipe. 

We had these Fri afternoon to nosh on. I had to remove them from my view because I couldn't leave them alone and I wanted to be able to have dinner later. 

I will be making these soon and posting the photos. 

SAUSAGE CHEESE BISCUITS

 1 1/2 cups sifted flour, divided use

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons solid vegetable shortening

2 tablespoons cultured buttermilk powder

1/2 pound sharp cheddar cheese grated

1 pound spiced sausage

 Preheat the oven to 425 degrees F.

 Set aside 1 tablespoon flour for kneading the dough. Combine the remaining flour, baking powder, baking soda and salt in a mixing bowl. Blend well. Add the shortening and cut it in with a pastry cutter.

 Add the buttermilk powder and blend well with the fingers.

 Add the cheese and uncooked sausage and blend thoroughly. Turn the dough out on to a lightly floured board knead briefly.

 Shape the mixture in to balls about 1 inch in diameter; rolling between the palms of the hands. As the balls are shaped arrange them on a baking sheet. The biscuits may be frozen and baked later after thawing.

 Place in the oven and bake 15 to 20 minutes.

 Yield about 5 dozen

Source: Craig Claiborne's Southern Cooking

 Spiced sausage:

 1 pound ground pork 1/4 teaspoon freshly ground black pepper 1/4 teaspoon crushed, hot red-pepper flakes 1/8 teaspoon ground allspice Pinch of ground cloves Pinch of ground cinnamon 2 tablespoons cold water Salt to taste, if desired. 1. Combine the pork, black pepper, pepper flakes, allspice, cloves, cinnamon, water and salt to taste in a mixing bowl. Blend thoroughly. If desired, you may substitute one-half tablespoon crumbled sage for the allspice, cloves and cinnamon.

And that's that