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Cat Head Biscuits

----- Original Message ----- 
From: Roy 
Sent: Friday, July 15, 2011 2:58 PM
Subject: (no subject)

My eldest aunt used to make homemade biscuits with lard and canned evaporated 
milk in a big bowl of flour. She would make a hole in the middle of the flour. 
Sadly she is too old to remember and can't tell us the recipe. Could you tell 
me how to make this dough? I'm not very skilled at cooking so I need a detailed 
explanation of this process--could you help me?
Thank you--my 4 young boys will enjoy these biscuits--we used to call them catheads


Hello Roy,

"Cat head" biscuits, so called because they are said to be the size of a cat's head, are a Southern tradition, but they call for buttermilk. If your aunt used canned evaporated milk, then she must have had her own particular recipe. I could not find even one recipe that called for evaporated milk. See these sites for detailed instructions on how to make cathead biscuits:


Buttermilk Gravy

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Buttermilk Gravy

Chicken and Buttermilk Gravy

Country Fried Steak and Buttermilk Gravy

Pork Chops and Buttermilk Gravy

Chicken with Mashed Potatoes and Buttermilk Gravy

Pot Roast With Buttermilk Gravy

3 lb. beef chuck pot roast
2 tbsp. cooking oil
Salt and pepper - to taste
1 c. water
2 tsp. instant beef bouillon
1 tsp. dried thyme
1/2 tsp. dried rosemary
2 bay leaves
3 med. potatoes, peeled and sliced 1/2 inch thick
1 onion, cut into wedges
1 c. sliced carrots
1/2 c. buttermilk
1/4 c. all-purpose flour

In a large kettle brown meat in hot oil (slowly) on all sides.  Drain off excess fat. 
Sprinkle with salt and pepper.  Add water, bouillon granules, thyme, rosemary and bay 
leaves.  Cover and bake in oven at 325 for two hours.  Add potatoes, onion and carrots 
the last 15 minutes of roasting.  Remove the meat and vegetables to warm platter; cover 
and keep warm.  Skim fat from pan juices, remove bay leaves and add water to juices to 
make 1 1/2 cups of liquid.  Add flour and buttermilk - cook and stir until thick and bubbly. 
Season to taste.  Spoon over meat and vegetables.  Serves 8.
Meatballs  With  Buttermilk  Gravy

1 beaten egg
1/4 c. milk
1/4 c. fine dry bread crumbs
3/4 c. finely chopped onion
1 1/2 tsp. prepared mustard
1 1/2 lb. ground beef
1 tbsp. cooking oil
1 med. onion, sliced
1/4 c. all-purpose flour
2 c. buttermilk
Hot cooked noodles

Combine egg and milk; stir in crumbs, chopped onion, mustard, 1 teaspoon salt and dash 
of pepper.  Add meat; mix well.  Shape into 30 (1 1/2 inch) meatballs. In large skillet 
cook meatballs in hot oil, turning often, 25 minutes or until done.  Remove meatballs, 
reserving 2 tablespoons drippings.  Add sliced onion, cook until tender.  Stir together 
flour, 1/4 teaspoon salt and buttermilk; add to skillet.  Cook and stir until thickened 
and bubbly.  Reduce heat.  Return meatballs to skillet.  Cook 2 minutes.  Serve with hot 
cooked noodles.  Serves 6. 

San Francisco Potato Salad

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West Coast Potato Salad

Cold Potato Salad

Favorite San Francisco Potato Salad

California Potato Salad

California Potato Salad

California Potato Salad

4-5 lbs. new red potatoes
1-2 pts. sour cream
1 lg. jar undrained pimentos
1 can black olives (diced)
1 green pepper (chopped)
1 lg. onion (chopped)
Mayonnaise or salad dressing
Salt and pepper to taste

Cook potatoes and peel. Cut into cubes after they cool. Add all other ingredients and mix.

Russian Salad

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Russian Salad

1 pkg. lime Jello
1 pkg. cream cheese
14 marshmallows
1/2 c. salad dressing
2/3 c. boiling water
1/2 c. Carnation milk
1/2 c. pineapple juice
1 tsp. lemon juice

Melt Jello in boiling water and add marshmallows and cream cheese and melt them 
over low heat. Let this mixture cool then add other ingredients and mix well. 
Cool in refrigerator until congealed. 
Russian Salad

1 head lettuce
1 head cauliflower
1 onion, diced
2 c. mayonnaise
1/2 c. sugar
1/2 c. Parmesan cheese
Bacon, fried and cut up

Cut up lettuce and cauliflower. Put layer of lettuce, then cauliflower, then onion. 
Spread with mayonnaise.  Sprinkle with sugar and Parmesan cheese. Sprinkle with bacon 
and chill overnight.  Stir when ready to use.
Russian Salad

1/2 pkg. boiled potatoes, peeled and diced
8 lg. onions, chopped
1 bunch parsley, chopped
1 bunch celery, diced
8 pickles, diced
4 boiled eggs, diced
1 c. coarsely chopped nut meats
1 lb. boiled ham, or more, diced
1 lb. head cheese, diced
3 salt herrings, diced
Several apples, diced
Juice of 2 lemons
Salt, pepper, and vinegar to taste

Mix all ingredients together and let stand overnight in refrigerator. Then taste, and 
if needed, add more seasonings.  Salad is ready to eat in 24 hours.

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