28 — Wednesday, January 13. 1999 -- North Shore News

AS we start the new
year in our kitchens,
here are four recipe
requests to get us in
the right cooking
mood.

The latest request to
come ints from Mrs.
Monafared of West
Vancouver, She wanted us to
look up some novel scone
recipes.

Scones and biscuits are an
always popular and easy to
make baked item. More sig-
nificantly, the store-bought
types are expensive and dry
out. fast.

This is usually an indica-
tion that, few eggs, and little
fac is used.

Oh well, there is nothing
like homemade.

In their simplest form,
scones are a fine learning
Project tor novice cuisiniers.
The primary ingredients are
flour, fat, baking, powder,
eggs and liquid. Whole-
wheat, multigrain flours can
be used, butter, margarine,
Jard tor fat, and milk, butter-
milk, kefir, for the liquid
component.

Here are two tasty
scone/biscuit recipes. We
hope you will like them.

Thyme and Romano
Scones
2c. all-purpose flour
1% c. whole wheat flour
8 tsp. baking powder
1 tsp. cream of tartar
I tsp. salt (or to taste)
4 Tbsp. granulated sugar
1 c. butter at ronm temper-
ature
1% c. regular milk
2 large e;
2 Tbsp. freshly chopped
thyme leaves
% c. grated Romano cheese

Method: Select a large
stainless steel bowl. Sift
together the flours, baking
powder, sale and cream of
tartar. Preheat oven to 425
F. Mix in the cheese and the
finely chopped thyme. Rub
in the butter (or your pre-
ferred fat) to a “small pea”
stage. In a.smail bowi, mix
together the eggs and milk.
Sur the milk mixture into the
dry ingredients. Work into a
smooth dough. Roll out on a
floured board, about | - 1%
inches thick. Cut into round
biscuits and arrange on a
sprayed baking shect.

You may brush the top
with a little milk. Bake for 15
minutes or until done. A nice
hot biscuit for a potato salad

Julius
Poi mandy

a chef
in your kitchen

and cold cuts type of supper.
Makes about 12 big biscuits.
Recipe costs about $5.

Ginger and Papaya
rop Biscuits

4c. all-purpose fiour
8 tsp. baking powder
4 Tbsp. granulated sugar
10 Tbsp. butter or mar-
garine
4% ¢. medium chopped can-
died ginger
% c. medium chopped can-
died papaya
2c. milk

Method: The candied
fruits are available in most
super markets. If you are not
a ginger fan, use candied
cherries. Select a large stain-
less steel bowl. Mix or sift

north shore news

together the flour and the
baking powder. Preheat oven
to 425F. Rub butter into the
flour and mix in the milk.
Do not over mix,

Using a small ice cream
scoop, drop the batter onto a
non-stick baking sheet. Bake
for about 12 minutes. A
wondertul choice for atter-
hoon tea, Makes about 16-
20 biscuits. Reempe costs: S4-
5.

Meatloaves have been
regaining dietary acceptance
in the past few vears.

With leaner meats avail-
able, a good homemade
meatloaf is a healthy choice
for an inexpensive, supper

meal, Mrs. Gilchrist of Surrey

asked for meatloaf recipes.

We still prefer to grind
our own meat, Pork, beet,
even chicken. It is the best
method to control fat con-
tent, and coarseness. For S60
or sa, any kitchen boutique
will sell you a good grinder,
which is a good investment.
The meat or poultry to be
used should not be previous-
ly frozen.

The results of the current

NEWE photo Mike Wakefield

YOU asked for it ... in his 1999 Readers’ Request col-
umn, Chef Pokomanay offers up a tasty recipe for

homemade scones.

Want to reach the world wide web
with your classified aa?
It’s easy. Just point your
browser to WWW.RSnew’s. com
and you can...

ur favourites for fabulous c

crisis tar pork producers is
percolating dawn to the con-
sumiers.

Pork fand meats Hike hans
are at very fow prices. There
is an oversupply of hogs,
largely because our export
nyarkets are weak

For ground pork I preter
the shoulder cuits, boneless,

and grind the meat at home.
This recipe is ideal for cold
service with a salad and
French bread.

Pork Meat Loaf
in a Crust
2 Vb. fresh lean ground pork
large eggs
ce. white coarse

EEK"

bread

BUY
| HOY CROSS BUNS

for only $295 regular $4.80

Westlynn Bakery

WHITE STAR

ok

crumbs

#¢. tomato juice

2 Tbsp. chopped parsley

1 tsp. salt ( or te taste)
Ground white pepper to
taste

1 large garlic clove, crushed
8 oz. of ham, sliced into fin-

See Pioneer page 29

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