2 C. all-purpose flour
1 C. yellow cornmeal
1/3 C. sugar
1 T. baking powder
1 t. cinnamon
1/3 t. salt
1/2 t. baking soda
12 T. butter, well-chilled and cut into small bits
1 C. buttermilk
3/4 C. dried currants
Preheat oven to 400° F. Butter a cookie sheet.
In a food processor, whirl together the flour, cornmeal, sugar, baking powder,
cinnamon, salt and baking soda. Scatter the butter over the dry ingredients and
pulse the mixture just until it resembles coarse meal. Pour in the buttermilk
and pulse the mixture just until combined.
Turn the dough out onto a floured work surface and scatter the currants over it.
Gently pat out the dough and fold it back over itself about a half-dozen times,
until smooth. Use a light hand and don't overmix.
Divide the dough in half and pat it out again into two 3/4-inch thick disks. Cut
each disk into 6 plump pie-shaped wedges. Transfer the scones to the prepared
cookie sheet and sprinkle with sugar if you wish. Bake for 12 to 14 minutes
until golden. Serve at room temperature. Makes 1 dozen.
1 1/2 lbs. sliced zucchini (about 3 large)
4 medium sliced tomatoes
1 t. salt
1 1/2 lbs. ground beef, cooked and drained
1/4 C. chopped onion
3/4 C. raw rice (not instant)
2 T. chopped parsley
1/4 C. chopped green pepper
1 C. shredded Cheddar cheese
Line bottom of a 9-inch-by-13-inch pan with half of the zucchini, tomatoes and
salt. Mix remaining ingredients together, with the exception of the cheese, and
place on top.
Put the other half of the zucchini, tomatoes and salt on top. Cover and bake for
1 1/2 hours at 375 degrees. Uncover, sprinkle with cheese and cook until melted.
Makes 8 to 10 servings