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Gold/Mining/Energy : MARUM RESOURCES ON ALBERTA -- Ignore unavailable to you. Want to Upgrade?

To: George S. Montgomery who wrote (2296)	12/15/1999 10:25:00 PM
From: Stew	Read Replies (1) \| Respond to of 2514

Well, I considered Jesse a straightforward poster and am distressed to see him/her just evaporate. It seems to me, however, that if Rick Boulay was prepared to be as candid with Jesse and the thread as he was at one time, it shouldn't be that hard for someone else to get in touch with him. Has anyone tried? I've been on the road some and am a bit out of touch.

To: George S. Montgomery who wrote (2296)	12/15/1999 10:41:00 PM
From: average joe	Read Replies (2) \| Respond to of 2514

Will you quit talking about eggs! Here is another recipe, again a breakfast one. Remember biscuits are pretty basic, but there are bloody few out there that know the secret to making good ones. I will now share my soul with you. Buttermilk Biscuits <2 c flour> - <1/2 tsp salt> <3 tsp baking powder> - <1/3 c solid shortening> <1/4 tsp baking soda> - <1 c buttermilk> preheat oven to 450 F. Sift together the dry ingredients. Cut the shortening into the flour using a fork and knife or a pastry blender until the shortening pieces are about the size of small peas. Add the buttermilk and mix with a fork until just blended. Roll out the dough on a floured cutting board about 1/2" thick. If the dough is too sticky to roll, add more flour to the board, but try not to knead it too much more or the biscuits will be tough. Cut the dough into 2-3" circles using a drinking glass or cookie cutter and place on an ungreased cookie sheet. Bake for about 10 minutes. Watch the biscuits carefully as ovens vary at high temperatures. They should be brown on top and light brown on sides. average joe