Community Health Services of Union County, Inc. 

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Sugar and Spice Biscuits



 2 cups all-purpose flour
 4 teaspoons baking powder
 1/2 teaspoon cream of tartar
 1/4 teaspoon salt
 1/4 cup shortening
 3/4 cup fat-free milk
 2 tablespoons sugar
 1 teaspoon ground cinnamon


 1.Grease twelve 2-1/2-inch muffin cups; set aside. In a large bowl stir together flour, baking powder, cream of tartar, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.
 2.Turn dough out onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Roll one portion into a 12x10-inch rectangle. In a small bowl combine the sugar and cinnamon. Sprinkle some of the sugar mixture over the rectangle.
 3.Cut rectangle into five 12x2-inch strips. Stack the strips on top of each other. Cut into six 2-inch-square stacks. Place each stack, cut side down, in a prepared muffin cup. Repeat with remaining dough and sugar mixture.
4. Bake in a 450 degree F oven for 10 to 12 minutes or until golden. Serve warm. Makes 12 biscuits.


Summer Vegetable Pilaf


 1 (14 1/2 - ounce )can vegetable broth
 1 medium onion, chopped (1/2 cup)
 1/2 cup dry lentils, drained and rinsed
 1/2 cup long grain rice
 1/4 cup water
 1 teaspoon finely shredded lemon peel
 1 1/2 cups small broccoli florets, sliced zucchini or summer squash, and/or pea pods
 1 medium carrot, cut into thin strips (1/2 cup)
 1/2 small eggplant, peeled and diced (2 cups)
 2 cloves garlic, minced
 2 teaspoons olive oil
 3 plum tomatoes, chopped (1 cup)
 1/4 cup snipped fresh basil
 1/4 cup finely shredded Asiago or Parmesan cheese


 1.In a 3-quart saucepan combine the broth, onion, lentils, uncooked rice, water, and lemon peel. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, adding broccoli, zucchini or squash, and/or pea pods, and carrot during the last 3 to 5 minutes of cooking.
 2.Meanwhile, in a 10-inch skillet cook the eggplant and garlic in hot oil over medium heat until the eggplant is soft, about 10 minutes.
 3.Remove lentil mixture from heat; let stand for 5 minutes. Carefully stir in the eggplant mixture, tomatoes, and basil. To serve, sprinkle with cheese. Makes 4 servings.


Chipotle Shrimp Tacos

1 teaspoon dried chipotle powder
1 1⁄4 teaspoons mild chili powder
1 teaspoon sugar
1 teaspoon kosher salt (to taste)
1⁄2 teaspoon ground cumin
1 1⁄2 lbs. large raw shrimp, peeled and deveined (about 32 each)
1 tablespoon olive oil
8(6 inch) white corn tortillas
2 cups shredded iceberg lettuce
2 Hass avocados, peeled and cut into 16 slices
3⁄4 cup salsa verde
lime wedge (optional)


1.Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
2.Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan, cook 1 1/2 minutes on each side or until done. Remove from heat.
3.Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices and 1 1/2 tablespoons salsa verde. Serve with wedges of lime, if desired.