Scones

2 cups warm water
2 packages dry yeast or 2 Tbs.
3/4 cup sugar
2 tsp. salt
1/2 cup softened butter or margarine
1 egg
6 cups flour

Soften yeast in warm water and sugar.  Add all other ingredients and mix well.  Do not knead.  let rise at least one time.  The dough can be kneaded gently before rolling out.  Roll to 1/2 inch thick.  Cut into squares.  Let rise 15 minutes and fry in hot oil (375 degrees) until golden brown on both sides.  Drain on paper towels.  Serve with honey butter. 

Honey Butter:
1 cup honey
1/2 cup softened butter/margarine

Whip with an electric mixer until light and fluffy.

Crescent Chicken Pillows

4 oz. cream cheese, softened
2 Tbs. melted butter
2 cups cooked, cubed chicken or canned chicken
1/4 tsp. salt
1/8 tsp. pepper
2 Tbs. milk
1 Tbs. chopped onion
2 packages Pillsbury Crescent Rolls
Garlic & Herb seasoned bread crumbs or crushed croutons

Preheat oven to 350 degrees.  Mix cream cheese and melted butter until smooth.  Add chicken, salt, pepper, milk and onion.  Mix well. Seperate dinner rolls into 8 rectangles (2 triangles together).  Seal perforations by pinching together.  Spoon 1/2 cup of the chicken mixture into center of each rectangle.  Pull four corners of dough to the center over the mixture making the "pillow". Brush tops with melted butter and sprinkle with seasoned bread crumbs.  Bake for 25 minutes or until golden brown.  Great served with wild rice and steamed vegetables.

Corned Beef and Cabbage

• 1 onion
• 1 package Corned Beef Brisket (3-4 Pounds)
• 3 Tablespoons Ground Black Pepper
• 1 bag baby carrotts
• 1 head green cabbage
•  olive oil, for searing
• 1 cup balsamic vinegar (optional)
• 2 Tbs. sugar (optional)

Preheat the oven to 325 degrees.
Slice onion into wedges and place in bottom of baking dish.  Unwrap the brisket and place it fat side up on top of the onions. If it came with a spice packet, sprinkle it over the top, then sprinkle on the black pepper and rub it in. Bake covered in the oven for 2 1/2 hours, then add carrotts and uncover and continue baking for 1/2 hour to 45 minutes.

Check the brisket by inserting a fork in the meat. If it goes in easily, it’s ready; if it meets with resistance, bake for another 30 minutes. Once the brisket is fork-tender, remove it from the oven and let it rest, covered loosely in foil.

While the brisket is resting, make the balsamic reduction for the cabbage (optional): Combine the balsamic and the sugar in a small saucepan over medium-high heat. Stir it together and bring the mixture to a boil, then reduce to medium-low and simmer until the mixture is reduced by half and thick. Set it aside.

Cut the cabbage into wedges. Heat the olive oil in a large, heavy skillet over medium-high heat and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a steaming basket and sprinkle with salt and pepper.  Place steaming basket over the baking dish in the oven. .  Bake the cabbage for 20 minutes, or until tender and deeper brown.

Slice (or shred) the rested beef on a cutting board (it should be very, very tender and almost falling apart.) Then place it on a large platter alongside the cabbage wedges. Take generous spoons of the balsamic reduction and drizzle it all over the cabbage slices.

 

Cheesy Potato Bacon Soup

1/4 cup butter
3 Tbs. flour
1/2 cup milk
1 large onion, chopped
6 cups water
5 chicken bullion cubes
3-4 cans diced new potatoes
1 1/2 cups shredded chedar cheese or small jar of queso
1/4 tsp. paprika
1 pkg. cooked, crumbled bacon
Salt & Pepper to taste

Melt butter in pot.  Add chopped onion and saute until softened.  Add flour and milk.  Whisk to make a thick paste.  Add water, chicken bullion, and potatoes.  Bring to a simmer, stirring frequently.  Add cheese or queso, paprika, bacon, & salt/pepper.  Continue to simmer over medium heat until soup thickens.  Excellent served with bread bowls.  Enjoy!

Spinach Salad

Salad:
1 large package of baby spinach
1 package of grated or sliced swiss cheese
1 package sliced mushrooms
1 package bacon, fried & crumbled
1/4 purple onion, sliced
1 small package honey roasted sunflower seeds

Dressing:
1 Tbs. poppy seeds
1 cup vegetable oil
1/2 cup cider vinegar
1/4 cup sugar
1 tsp. grated purple onion
1 tsp. salt
1/2 tsp. dry mustard

Balsamic and Onion Pot Roast

3-4 pound boneless chuck roast
Seasoning Salt

Onion Powder

Garlic Powder
black pepper to taste
1-2 T olive oil
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup
1/2 cup balsamic vinegar
1/2 cup tomato sauce

Rub meat well with seasoning salt, onion powder, garlic powder and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.

While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices.  

When the meat is brown on all sides, remove the meat and then deglaze pan with 1/4 cup water. Add the pan drippings to sauce mixture.

Place onions in bottom of slow cooker. Put meat on top of onions and pour beef stock mixture over. Cook on low for 6-8 hours, until beef is tender. 

Pour drippings into a large measuring cup.  Pour 1/2 cup of liquid into a sauce pan. Add 4Tbs. flour.  Whisk flour and 1/2 cup liquid over medium heat until smooth.  Add the remaining liquid and cook until thickened. 

Recipe from acooksquest.blogspot.com

Oatmeal Chocolate Chip Cookies

Mom's Oatmeal Chocolate Chip Cookies

1 cup Brown Sugar
1 cup White sugar
1 cup Shortening
2 eggs
1 tsp. Salt
1 tsp. Baking Soda
1 tsp. Cinnamon

Cream above ingredients together until smooth. Add:

1 1/3 cups flour
3 cups oatmeal
1 pkg. chocolate chips

Stir until combined.  Bake at 325 degrees for 10-12 minutes.