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| 3/4/2010 |
| Hearty Irish Stew |
3 pounds beef stew meat
5 cups peeled & chopped potatoes (about 4 large potatoes)
2 - 14.5 oz. cans stewed tomatoes
4 garlic cloves, minced
1 large onion, chopped
1 teaspoon salt
1 teaspoon black pepper |
| In a large dutch oven or pot, place the stew meat & add enough water to cover the top of the meat. Bring to a boil over medium high heat, then add the next 4 ingredients, reduce heat to medium low and simmer for 2 1/2 hours. Before serving, stir in the salt & pepper. Serves 8 to 10 |
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| 3/4/2010 |
| Chocolate Chip Scones |
2 cups all-purpose flour
1 cup mini chocolate chips
3/4 cup golden raisins
1/2cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 stick butter, cut into small pieces
1/2 cup buttermilk
2 eggs, divided
1/2 teaspoon vanilla
1 Tablespoon milk
NOTE: No Buttermilk??? Add 1 tablespoon vinegar or lemon juice to 1 cup milk & let stand for 5 minutes & use appropriate amount in receipe. |
| Preheat oven to 350 degrees, lightly grease 2 cookie sheets combine the first 8 ingredients in a large bowl, mix well. Cut in the butter with a pastry cutter or a sturdy fork until mixture resembles coarse crumbs. Beat in the buttermilk, 1 egg and vanilla in a small bowl. Add to the flour mixture & mix just until sticky dough is formed. Using 2 Tablespoons of dough for each scone, drop dough onto cookie sheets. In a bowl, blend remaining egg & the milk, then brush over the top of each scone. Bake for 12 to 14 minutes or until a toothpick in center comes out clean. Cool 5 minutes on wire rack. Serve Warm -- makes 2 dozen |
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| 2/25/2010 |
| Cheesy Bacon bread |
1 lb. cooked bacon, crumbled, reserve 1 T. drippings
1 large green bell pepper, chopped
1 large onion, chopped
1/2 tsp. ground red pepper
3 (71/2 ounces each) refrigerated buttermilk biscuits
10 ounces shredded cheddar cheese, divided
1/2 stick butter, melted |
Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. After bacon is cooked, use the 1 T. drippings, bell pepper, onion and red pepper, cook and stir over medium high heat about 10 minutes or until tender. Cool. Cut biscuits into quarters. Combine the biscuit pieces, bacon, bell pepper mixture, 2 cups cheese and the melted butter in large bowl, mix gently. Loosely press mixture in prepared pan. Bake 30 minutes or until golden brown. Cool 5 minutes in the pan on wire rack. Invert onto serving platter and sprinkle with remaining cheese. Serve warm.
Makes 12 servings. |
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