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Michie tavern recipes
At the historic Michie Tavern in Charlottesville, the bill of fare as well as the building itself dates back to the 1700s. That allows contemporary diners to enjoy the same fine foods as did the diners of more than 250 years ago, in their original setting.
Two of those dishes are homemade stewed tomatoes and fresh-baked biscuits. The latter, usually eaten separately, also are an ingredient in the tomato dish.
4 cups of canned tomatoes or fresh, homegrown, peeled tomatoes, cut in quarters
1/2 cup of sugar
2 tablespoons of melted butter
6 baked biscuits
salt and pepper to taste
Mix together the tomatoes, sugar, butter and salt. Crumble biscuits and add to mixture. Cover and cook in saucepan over medium heat for 15 minutes.
Makes 6 servings.
2 cups of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon salt
3 tablespoons of shortening
2/3 cup whole milk
Sift together flour, baking powder and salt. Cut in shortening and then stir in milk quickly with fork to make dough light and fluffy but not sticky. Knead approximately 10 times or until dough is smooth. Roll out the dough on a lightly floured board. Cut into biscuits 1/2 inch thick. Bake on greased cookie sheet in 450 F oven for 8 to 10 minutes.
Makes 10 to 12 biscuits.
-- Courtesy of Michie Tavern, from its cookbook, "A Taste of the 18th Century."