My daughter asked if she could cook dinner one night a week, and Sundays worked out the best for us with no regularly scheduled activities to distract from meal preparations. With not being responsible for the evening meal, I was able to take the time to cook something a little more elaborate for breakfast.
– The Creamy Onion Soup my daughter prepared and served for the First Course of her Sunday Dinner
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons lard
3/4 to 1 cup milk
Heat oven to 450F. Sift together flour, baking powder and salt. Cut in lard until mixture is like coarse crumbs. Add milk and mix lightly to make a soft dough. Knead lightly on floured surface and roll to 1-inch thickness. Cut dough to desired size and place on lightly greased baking sheet. Bake for 10 to 12 minutes.
Recipe adapted from Shawnee Best
8 ounces sausage
2 tablespoons lard
3 tablespoons flour
1 1/2 cups milk
salt and freshly ground black pepper to taste
dash cayenne pepper
Cook sausage in medium skillet over medium-low heat, stirring and breaking up with a spatula. Remove the crumbled sausage to a paper towel-lined plate. Add the lard to the pan, then sprinkle with the flour, stirring until blended and bubbling. Gradually add the milk, stirring until thick and bubbling. Stir in the crumbled sausage. Season to taste with salt and pepper and cayenne. Serve over hot biscuits.
Recipe adapted from About Food