Hi Everyone
I like Profitteroles and Ice Cream!

Kelly

Jean.  I baked those scones from that Packet.  Not very good.  Scones suppose to be about 2 inches high. These didn't even taste like what a good scone taste like.  I will stick to home made.  Will not use my clotted cream on these.  I can't see how this that came with the basket will be very good either. There is a way of making clotted cream.  Most my cook books are from England so I have those recipes .
It is all the same. Things british don't copy in U.S.A.  and a good Hamburger never made good  in UK.

Jeanne, I wish they had a branch here.  I am salivating already.  And the Pear butter... I haven't had that since I was a kid...  Oh How I wish!

I like Scones made from the old Bero cook book my Mother used. 

I tried to make them, but they are never as good as your Mum makes!

Kelly

Don't want to bother with that mix if it isn't good.  Next time I go to Fresh Market I'll check to see if I can buy them there already made.  These are really good.

Here is another website for 'muffin tin recipes'.

http://www.msn.com/en-us/foodanddrink/quickandeasy/26-recipes-you-can-make-in-a-muffin-tin/ss-BBrFcHm?li=BBnb7Kz#image=1

My all time favorite meal at any time is what my Dad had ready after we returned from church on Sunday. It was eggs over easy, bacon or sausage, biscuits, and milk gravy. He would sometimes include riced potatoes made into a sort of cake. All of this was heaven for me! I was never a sweet lover, more of a starch person I guess it's called.

Last night I had buttered rye toast and breakfast/lunch at two pm was white rice with string beans, a pork steak, and dry wheat toast.

Since I prepare for just myself and am lactose intolerant and allergic to convenience and processed foods, I eat simply. The last time I ate convenience food, I ended up paying the hospital $4000. so I tend to eat clean these days.

Thanks donklan for the link!

Thanks donklan, great ideas!

Hi Donklan
Good meal, but no milk gravy for me.

Kelly

I had made a pot of Basmati white rice for a side dish to go with Shrimp Scampi and had quite a bit of rice left over.  Of course, that calls for a Baked Rice Pudding and we had that last night.  I think that many times the old-fashioned recipes are the best ones.

Phyllis, my mother used to make a wonderful hot rice dish with raisins, cinnamon and milk that was wonderful on cold winter mornings. I've never quite been able to duplicate that one.

Yesterday I took six cups of water and a 2 lb. bag of pinto beans, brought it to a rolling boil, stirring regularly and then turned down to simmer until evening. I drained the water, placed the beans in a crock pot, added some pork steak, white rice and the beans with fresh water just enough to cover. And left it to cook on low all night. This morning I divided it up into two cup portions and froze them in freezer bags. So good! But not something you want to eat a lot of and still be social...

Angel, you mean........"Beans, beans the musical fruit"?   

Now this one not for dieting but does it taste so good.  I freeze in just one servings and take out when not in the mood to cook.

TATER TOT CASSEROLE
­­­­­­­­­­­­­­­­­­­­­­­­__________________________
1 pound ground beef
1 (12 ounce) can black beans, rinsed and drained
1
1 (12 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (12 fluid ounce) can enchilada sauce
1 small onion, diced

1 clove garlic, minced
1 (1 ounce) packet taco seasoning mix
1 (16 ounce) bag frozen Mexican-style corn
    Preheat an oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
    Cook the ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion, garlic, taco seasoning mix, frozen Mexican-style corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly.
    Combine the ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the tater tots; stir to combine.
    Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot layer.
    Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more.

Yes, Phyllis!    I think next time I make the beans, I will add caramelized onions and hot sauce.

Jeanne, I like your recipe.

Jeanne, seems like a great recipe.   I told Don to have a look/try: he loves to cook.

Bubble.  Maybe Don i watching his diet at the moment.  I should be watching the carb. and fat in my food but just once in awhile I go a little wild. Love spicy food a lot.

I found the way I make my Scones from years ago. Will type it out if wanted.

I would like a copy, Jeanne.

Hi JeaanneP
I doubt anything could bet the old 'Bero' recipe for scones!

Kelly

Kelly. Never heard of that one.  I use 2 recipes.

This is the one I like best.


Ingredients
Nutrition
Yield
12 scones
Units
US

    2 cups flour, preferably cake flour
    4 teaspoons baking powder (not soda)
    1â,,2 teaspoon salt
    4 tablespoons butter, room temp
    1 egg, lightly beaten
    milk, enough to add up to 3/4 cup with the egg added
    1 egg, extra

No here I add about a 1/4 cup of sugar.  Many don't



    Heat oven to 400 deg F.
    Mix flour, baking powder and salt in a bowl.
    Add butter and rub in with fingers until it resembles crumbs.
    Beat egg lightly, pour into a measuring cup, and add milk -- you can use buttermilk instead -- to make up 3/4 cup liquid.
    Add liquid slowly to dry ingredients while mixing. You should have a soft dough, but not wet or very sticky.
    Sprinkle flour on a wooden board or working surface. Turn dough out on that. Pat out lightly with fingers until about 1 1/2 inch flat, or a little less.
    Press out rounds about 2 1/2 inches across.
    Gather excess dough and repeat process.
    Beat extra egg well.
    Put the scones on a greased tin, use a pastry brush and brush with the beaten egg.
    Bake for about 13 minutes until well risen and golden.
    To serve, best use them quickly. Coffee shops keep making up batches, so as to serve them almost hot from the oven.
    To eat, break open while hot or warm, and serve with butter. Jam and clotted cream if you have it.

Kelly.

Now here is your Bero recipe for scones.  Will try it one day. See if like it.

Rich Scones    MAKES 8    

225 g (8 oz)    Be-Ro Self Raising Flour
pinch    salt
50 g (2 oz)    margarine
25 g (1 oz)    caster sugar
50 g (2 oz)    currants/sultanas
1 medium    egg, beaten with sufficient milk to make 150 ml (¼ pint) liquid
   

1    Heat oven to 220ºC, 425ºF, Gas Mark 7 and grease a baking tray.
2    Mix flour, and salt, rub in margarine and stir in sugar and fruit.
3    Add egg mixture and milk reserving a little for brushing the tops.
4    Knead lightly on a floured surface and roll out to 1 cm (½ inch) in thickness and cut into 6.5 cm (2½ inch) rounds.
5    Re-roll the trimmings and cut more rounds.
6    Brush the tops with egg and milk and bake for about 10 minutes

Hi JeanneP
And I will get a friend to make me your recipe for scones.

I always cut then in half and have butter on them, do you?

Kelly

Kelly.  I put butter on bread even when making sandwiches here. People don't do that.
Yes I put butter on scones.  (Now buying the Irish Butter. US butter not as good as European. To much liquid added to it). Have to watch the liquid when making UK Recipes.
I remember the Be-Ro now. I just knew it as Bell flour when in UK.  Flour is so different here.
Again British flour has more moister in it so have to watch when putting water, milk or any liquid in a recipe.  Even Canadian Flour is different.  UK use a lot of Self Rising flour. Not here Fact hard to find. So have to work with  All purpose flour and Baking powder. Can buy Cake flour.  I live alone now and so don't do as much baking.  I was going into Chef. Training in UK for awhile. Did learn a little.  Aunt was a Prof. Chef for 50 years and was great. I still love it and wish I had kept it up. Had to change into Finance and make a living faster.

In U.s. Now Butter is about the same price as Margarine . Can buy for less then $3 a lb.  Irish and European Butter is $5.99 a lb. Sure can tell the difference.

Hi JeanneP
Yes I use butter on sandwiches and Toast!

Does the Irish butter begin with K and end with G, as not sure if you are allowed to use product names.   The other butter I use is L……K and   Country L….

Now I never knew it as Bell Flour, so thanks for the information.

Though there is self raising and plain flour in the cupboard here I prefer self raising flour.

Sounds as if you you are a good chef without doing the Chef Training!

Kelly
       

Yes. Now we can buy that Irish butter . you are right with the one you are thinking.

Now I think it was easier to just Say Bell than the Bell-Royal .  Now you can get good recipes under the Web site.  that is such a old company.

I made those miniature meat loaves  today (ones calling for cheddar cheese).  We ate two and I froze the other six.  They turned out good but I think they needed a little more salt.  Husband thought they were salty enough.

Yummy!  Years and years I did not taste a scone.  But I am lazy... so will wait for someone to make them for me.

Hi JeanneP
I like the older recipes!

Kelly

The beans, rice and pork dish was very nice for dinner, but I'm glad I froze the rest or I would have kept eating.   

I made some mini hamburgers that would fit in a muffin tin and froze them so will have to try some mini meatloaves soon.

I want to try some takeaway salads from a new restaurant that opened recently to rave reviews from folks here in my building. It trains and employs the homeless and other disadvantaged folks and people that have been said the food is good and well presented.

http://www.chopchopmag.org/recipe/one-ingredient-banana-ice-cream

One-Ingredient Banana Ice Cream:  you need a refreshing dessert after all that food!