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EDDY ROBEY'S RECIPES

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Whipping Cream Biscuits

4/1/2002

Issue:
3.04

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu

Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me

Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

Ingredients
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
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
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