Recipe - Cornmeal Sage Biscuits

1 One fourth cup White flour
Three fourths cup Yellow cornmeal
2 teaspoon Baking powder
One fourth teaspoon Baking soda
1/8 teaspoon Freshly ground pepper
1 Three fourths teaspoon Minced fresh sage
4 tablespoon Margarine or veg. oil
2/3 cup Apple juice (or more)
1 Egg white; lightly beaten
14 small Fresh sage leaves OR
30 VERY SMALL sage leaves

Combine first 6 ingredients in a medium bowl; cut in margarine with pastry
blender or two knives until pieces are the size of peas. With a fork,
lightly stir in 2/3 cup of juice until dough is moistened and pulls away
from sides of bowl. If it seems to dry, add a bit more apple juice. Dump
dough onto lightly floured board and roll lightly to 3/4inch thickness.
Fold in thirds, roll lightly, and fold in thirds again. Roll out to
1/2inch thickness. Cut into rounds with 1 1/2inch or 2inch cookie
cutter. Gather cuttings, reroll lightly, and cut more biscuits. Place
biscuits, touching, on a cookie sheet.

Dip each sage leaf lightly in the egg white and place one on top of each
biscuit. Bake at 425~ F 12 minutes or until lightly browned.

Serve with chutney or a wild grape jelly or filled with tiny, thinly cut or sliced up
pieces of turkey or with turkey salad.

Fm: Michael Aichlmayr/Staff 71660,3540

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini