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Easy Fish Bisque and Foolproof Whipping Cream Biscuits
from the kosher kitchen of Eddy Robey
 


Brrr, it's cold out there. Just the time to nestle in with your sweetheart
and something soothing. This meal is simple to prepare, yet the flavors are
luxurious, and the baking Biscuits will fill your home with a welcoming
aroma. You may want to add a small salad or plate of Crudites to this menu
for texture contrast, but it isn't necessary. Have dessert in front of the
fire and enjoy the melt in your mouth sensation of the mousse.

Though the cold winds blow, may your hearts be warm and comforted.


Easy Fish Bisque (Dairy)

2 tins condensed Tomato Soup
1 pint Half and Half
1/2 cup dry Sherry
2 ounces Parmesan Cheese, grated
2 tablespoons Butter
1 pound of any firm, white-fleshed fish, in bite-sized pieces
1 pound sliced Mushrooms

Method

Melt the Butter in a large saucepan over medium heat. Add the Mushrooms and
Sherry. Cook, stirring occasionally until they are done. Add all the other
ingredients. Cook, stirring constantly just until the mixture comes to a
boil. Serve

Foolproof Whipping Cream Biscuits

1 1/2 cups Self-Rising Flour
3/4 cup Whipping Cream

Method

Mix the Self-Rising Flour and Whipping Cream until a soft dough forms. Make 8
biscuits by dropping the dough onto a greased cookie sheet. Bake at 375
degrees for about 12 minutes, or until golden brown. Serve

Copyright 2002 Eddy Robey

Eddy Robey M.A.
Like all Jewish mothers, I feed everyone in sight, and have been at work in the
kitchen for over 20 years. Correspondence should be addressed to
<eddyrobey@aol.com> and will be read as soon as the dishes are done. You can
find many of my recipes online at the  Gantseh Megillah . Please feel free
to forward this to anyone you think would enjoy it, as long as you include my
copyright.

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