Lyn asked me what I thought, I liked so posted here, showed her that I saved. Good she replied, now go make it!

Molasses-Peanut Slaw
‘The Boston Globe’ – 2016-02-21
MAKES ABOUT 9 CUPS
The recipes for this slaw and the biscuits are inspired by Texas Home
Cooking by Cheryl Alters Jamison and Bill Jamison.
1½ pounds green cabbage (about half a medium head), finely shredded (about 12 cups) Salt and pepper
½ small red onion, quartered lengthwise and very thinly sliced (about 2/3 cup)
3 large carrots, scraped and coarsely grated
1/3 cup chopped fresh cilantro
3 tablespoons juice plus
1 teaspoon zest from
1 lime
2 tablespoons molasses
1 teaspoon minced garlic (about 2 small cloves)
¼ cup olive or neutral oil
½ cup roasted, lightly salted peanuts,roughly chopped

In a colander over a medium bowl, toss the cabbage with 1 tablespoon salt.
Allow cabbage to stand until it wilts slightly, at least 1 and up to 4 hours.
Rinse the cabbage well under very cold running water; drain well and dry with paper towels, transfer it to a large bowl and fluff it up with your fingers (you will have about 8 cups; can be covered and refrigerated for up to 3 days).

In a small bowl, cover the onion with cold water and set aside to soak for at least 15 minutes. Drain the onion and dry it with paper towels.

Add the onion, carrots, and cilantro to the cabbage and toss to combine.

In a medium nonreactive bowl, whisk the lime juice and zest, molasses, garlic, ¼ teaspoon salt, and pepper to taste. Vigorously whisk in the oil. Taste and adjust the seasoning with salt and pepper if necessary.

Add the dressing and most of the peanuts to the cabbage mixture and toss to combine. Taste and adjust the seasoning with salt and pepper if necessary, sprinkle with the remaining peanuts, and serve.

© 2016 The New York Times Company

Masa Biscuits
‘The Boston Globe’ – 2016-02-21
MAKES 10 TO 12 BISCUITS
Adam Ried appears regularly on America’s Test Kitchen. Send comments to cooking @globe.com.
Take care not to overprocess or over-knead the dough.
1 cup all-purpose flour,
plus extra for patting out dough and cutting biscuits
1 cup masa harina
1 tablespoon baking powder
½ teaspoon baking soda
2 teaspoons light brown sugar
Pinch cayenne pepper and Salt
8 tablespoons (1 stick) cold, unsalted butter, cut into roughly ½-inch cubes
¾ cup cold buttermilk

With the rack in the middle position, heat the oven to 450 degrees.
Line a large baking sheet (roughly 18 by 13 inches) with parchment paper or silicone liner and set aside.
In a food processor, combine the all-purpose flour, masa harina, baking powder, baking soda, brown sugar, cayenne, and 1¼ teaspoons salt until well blended. Scatter the butter pieces evenly over the flour mixture in the food processor and pulse until mixture resembles coarse cornmeal, about 6 2-second pulses. Add the buttermilk and pulse until dough is just beginning to come together into a single, scrappy-looking mass, about 10 2-second pulses.
Generously flour work surface, turn out the dough, and sprinkle with a little more flour. Knead the dough gently, folding it in half and rotating it 3 or 4 times, just until it is uniform and cohesive. Sprinkle a little bit more flour on the work surface and dough to prevent sticking, if necessary, and gently roll the dough into a circle that is roughly 1 inch high.
With a 2½-inch biscuit cutter, punch biscuits out of dough. Transfer the rounds to the baking sheet, positioning them about 1 inch apart. Push the leftover dough scraps together, knead them gently once or twice until cohesive, and repeat.
Bake for 5 minutes. Adjust the oven heat to 400 degrees and continue baking until the biscuits are puffed, light golden on top, and deep brown on the bottom, about 10 minutes longer, rotating the sheet halfway through baking time. Transfer the biscuits to a wire rack, cool briefly, and serve warm.

© 2016 The New York Times Company