Cook’s Question
(Continued from Pago B 8)
Scallops Sauteed In Garlic Butter
’/«cup butter
1 small clove garlic, sliced thin
1 pound scallops fresh or frozen (defrosted)
Salt and pepper to taste
Tartar sauce
Lemon wedges
In a saucepan, heat the butter and garlic slowly. When hot,
remove garlic clove slices. Add scallops and place under pre
heated broiler for 5-6 minutes, turning once. Season with salt
and pepper and lemon wedges.
ANSWER —After a reader requested a recipe for scones, we
were inundated with recipes. Some of these were already
printed but here are some more recipes. Scones, a specialty
of Scotland, seem to be gaining in popularity in the states.
Nola Brion of Liberty, Tioga County, writes that the name
scone originally came from a parish in Perthshire, Scotland,
which was the site of the historic abbey and palace where the
kings of Scotland were crowned on the Stone of Destiny or
Scone, which is now under the Coronation Throne in Westmi
nister Abbey. A Quarryville reader wrote that scone is the con
traction of foe Scottish word schoonbrot, which means fine
bread.
Oat Scones
1 cup sifted all-purpose flour
1 cup old-fashioned rolled oats
Vz tablespoon salt
'A tablespoon baking soda
1 tablespoon sugar
'A cup shortening or oil
Vt cup milk
Mix together dry ingredients. Add milk and oil, then mix with
fork to soft dough. Roll out on floured surface to one-half-inch
thickness. Cut in triangles, put on a greased cookie sheet,
bake in preheated oven for 12-15 minutes or until browned.
Makes 8-12 scones. (Golden raisins or sultanas can be added
to the recipe)
Dropped Scones
4 cups self-rising flour
2 tablespoons corn syrup
'A teaspoon salt
3 heaping tablespoons sugar
2 eggs, beaten
1 cup miljc or •buttermilk
Put flour, sugar, salt, and warmed syrup into a mixing bowl,
add the eggs and enough milk to make a dropping consisten
cy like thick cream. Heat up the griddle and grease it. Drop the
batter by tablespoons into pancake-like rounds, seeing that
they do not touch. Turn over when little bubbles appear on top
and the bottoms are golden brown and cooked on the other
side. Cool on a clean dish towel or napkin and serve warm or
at room temperature with butter and honey or jam. They will
keep in a tin and can be reheated in a warm oven. Add 8 teas
poons baking powder if using plain flour.
Janet Jackson-Gould
LIQUID
MANURE SPREADER
WITH FLOTATION TIRES TO MNIMZE SOIL COMPACTION
Available with completa line ol spreading tool bars and precoe
How control to spread manure tin ecological way eliminating
spray drift and reducing odors. Our tool bars are designed to
apply hog or dairy manure on growing fields, between rows of
corn or on harvested Helds. ■ _
iwwwmwni—uuuw RHS FCTf
Mm-twiawHiM. -r'^SXlr
•*V*staf« MINI tor Mit •StoitoMatoitorMtli:
li—totottoNM. N«yprtoMrMtoM«lkiMM*L
• Lm pntlto Mi tor mxlnwm rtollHtly mi nullity.
Mid-Atlantic
Agrisystems
Liquid Waste Specialists
Oxford. PA
800-222-3 MB
Note Brlon
Liberty
SOYBEAN ROASTING
ON YOUR FARM
NEVER LEAVE THE FARM
• We Roast Your Beans
• Avoid Trucking Expenses
• Avoid Docking .
• Increased Palatability
• Uniform Golden Appearance
> Cooling lor Immetfate Storage Available
ONLY WE CAN GIVE YOU "FUME-KISSED'’ QUALITY
Scones
Sift together in a large bowl:
1V« cups sifted all-purpose flour
2 % teaspoons double-acting baking powder
1 tablespoon sugar
V 4 teaspoon salt
Cut into these ingredients until the size of small peas, using a
pastry blender or 2 knives:
V* cup cold butter
Beat in a separate bowl:
2 eggs
Reserve 2 tablespoons of the mixture. Add to the remainder
and beat in:
V* cup cream
Make a well in the dry ingredients. Pour the liquid into it.
Combine with a few swift strokes. Handle the dough as little as
possible. Place it on a lightly floured board. Pat until % -inches
thick. Cut with a knife into diamond shapes or biscuit sticks.
Brush with reserved egg and sprinkle with salt or sugar. Bake
about 15 minutes at 450 degrees. About 12 scones.
These are richer than ordinary biscuits because of the addition
of cream and eggs. Fine with a light luncheon. Contributor writes:
These is the best scone recipe I’ve found. Tastes as good as any
thing I’ve ever tasted in England or Canada. My friends and the
people in my herb classes all rave about it.
Cold butter and cream are imperative! I shape it in a circle and
cut it btfore / bake it, then it breaks apart easily afterward. Great
warm or cold.
Sesame Orange Scones
% cup sesame seeds
3 tablespoons grated orange rind
3 cups unsifted all-purpose flour
3 tablespoons light brown sugar
1 tablespoon baking powder
% teaspoon salt
V* cup vegetable shortening
1 cup orange juice
3 tablespoons granulated sugar
Heat oven to 425 degrees. Grease baking sheet. Set aside
1 tablespoon sesame seeds and 1 tablespoon orange rind. In
large bowl, combine flour, remaining sesame seeds and
orange rind, the brown sugar, baking powder, and slat. With
pastry blender or 2 knives, cut in shortening until mixture
resembles coarse crumbs.
Reserve 1 tablespoon orange juice. Add remaining orange
juice to dry ingredients and mix lightly with fork until mixture
clings together and forms a soft dough.
Turn dough onto lightly floured surface and knead gently 5
or 6 times. Divide dough in half. With lightly floured rolling pin,
roll one half of dough into a 7-inch round. Cut into 4 wedges.
Repeat with remaining half of dough.
Place scones, 1 -inch apart, on greased baking sheet. Pier
ce tops with tines of fork. In small saucepan, heat reserved
orange juice and the granulated sugar to boiling; stir in
reserved orange rind and brush over tops of scones. Sprinkle
with reserved sesame seeds.
Bake scones 15 to 18 minutes or until golden brown. Brush
again with orange glaze. Serve warm.
Pat Sweetman
Stewartstown
Quarryvllle Reader
lomesteai
Justa Jersey Farm
Enos Hoover -717354-5415 Wed. July 31, at 1:00 PM.
371 Grist Mill Rd. New Holland, Pa. Near Mattindale.
OCIA Certified Farm, producing Organic Milk. This farm is on the
Agßestore soil and livestock program. Don’t miss this special opportunity.
Melwood Farm
Melvin Stoltzfus 610 869-9627 Thurs. Aug. Ist 1:00 PM.
316 Faggs Manor Rd. Cochranville, Pa, Near Rt 41
Come visit this family farm including 40 milking cows averaging near
28,000 RHA, and 240 acres, both on the Agßestore Program.
Sponsored by AgßcMorc Inc. and Homestead Nutrition Inc,
Also present wBl be a P.L. Rohm display.
For More Information Call Don Weaver at 717 354-4394.
Lancaster Farming, Saturday, July 27, 1996-BS
Peachy
(Continued from Pago M)
BLUEBERRY SHORTCAKE
2 cups flour
4 teaspoons baking powder
'A teaspoon salt
Vi cup sugar
Pinch nutmeg
'A cup butter
1 egg. slightly beaten
Vi cup milk
2 tablespoons melted butter
Sift together dry ingredients.
Cut in butter, stir in egg followed
by milk. Turn out onto floured
board and divide into two parts.
Roll out lightly and place one
round into a buttered 9-inch round
cake pan. Brush with melted butter
and place second round on top.
Bake 12 minutes at 425 degrees.
Cut into wedges and split, filling
with blueberry sauce. Replace top
wedge, spoon more sauce over and
serve with whipped cream or van
illa ice cream.
Janet Jackson-Gould
Tabernacle, NJ
BLUEBERRY MERINGUES
Whites of 3 eggs, beaten stiff
'A cup granulated sugar
V* teaspoon vanilla
4'A tablespoons sugar
Beat egg whites until stiff but
not dry. Gradually beat in half cup
sugar and vanilla. Gradually fold
in additional 4 A tablespoons
sugar. Line baking sheet with
brown paper (cut from grocery
bag). Using two spoons, make 6-8
mounds of meringue on brown
paper, lifting and twisting spoon to
form curly-cue on top of each.
Bake 40 minutes at 275 degrees.
To cool, slide brown paper onto
damp towel and leave for 30
minutes. Carefully remove mer
ingues with spatula. Top with
blueberry sauce and sweetened
whipped cream.
Janet Jackson-Gould
Tabernacle, NJ
BLUEBERRY SAUCE:
3 cups fresh blueberries
2 cups water
V* cup sugar (more if berries are
tart)
1 scant tablespoon lemon juice
Boil 2 cups berries, water,
sugar, and lemon juice together for
15 minutes. Cool, then chill. Stir in
one cup fresh berries before
serving.
Days
Janet Jackson-Gould
Tabernacle, NJ