Ingredients

Flour…8 cups
Sugar…1-1/2 Tbsp
Salt…1-1/4 tsp
Yeast (dry)…1-1/2 Tbsp
Hot water from tap…1 cup
More hot tap water…2-1/2 cups
Oil, butter, or oleo…1/4 cup
Oil (for frying)…1 inch
Powdered sugar, honey butter…to taste

Method

• Heat oven on ‘warm’ setting.
• Place flour in mixer. Make hole in center of flour. Pour water into hole.
• Measure and sprinkle sugar into hole.
• Sprinkle salt around outside of flour.
• Stir water and a tiny bit of flour to cool water to comfortable temperature (tepid).
• Now pour yeast in the hole and with fork mix slightly. Let set until yeast rises (20 mins). It’s okay if a little flour mixes in.
• When yeast has shown it is active and rises and puffs up, slowly add 1 cup of hot tap water to the flour, NOT the yeast. (Use a spoon to wet the flour, thus heating the flour. Alternately, pulse mixture by turning mixer on/off until flour is moistened. This prevents flour from becoming airborne.) Avoid the yeast so as not to kill the yeast’s activation.
• Gradually add the remaining water.
• Before bread mixture is totally mixed, add 1/4 cup oil, butter or oleo (either melted or solid is acceptable).
• Finish beating with the mixer until the dough pulls away from sides of bowl (about 3-5 minutes).
• Grease a bowl 3 times larger than dough volume and place dough in the greased bowl.
• Turn oven OFF. Oven temp should not be hot to feel but just warm to enhance bread dough to rise.
• Place a towel on the oven shelf (to prevent melting the bowl, if using plastic). A board or a stone or flat surface such as a baking sheet or jelly roll pan will also work.
• Cover the dough and let stand in a warm place (set it on the towel in the oven).
• When dough has risen (about an hour), mix it down again to release the air. Recover and allow to rise again until double in bulk.
• When dough has doubled, it is ready to shape into scones. (Variation: Dough can also be used to make loaves or cinnamon rolls.)
• To make scones, take small amount of dough (appx. 3/4 cup) and pull it into the desired shape and size. (For best results, dough should be kept warm to the touch.)
• Fry dough in approximately 1 inch of oil until fork inserted comes out clean. (Heat oil to 350 degrees.)
• Sprinkle with powdered sugar or slather with honey butter and gobble down while still warm!!
• Yummy!!

Ingredients

Tuna, albacore…2 cans
Celery…2 stalks
Boiled eggs…2
Dill pickles…2
Onion…1/2
Avocado…1
Cheddar cheese…1/2 cup
Salt, Pepper, Tabasco…to taste
Mayonnaise…to taste
Bread, dark whole grain…8 slices
Tomato…1 medium

Method

Chop boiled eggs, celery, pickles, and onions. Mix with tuna. Stir in mayonnaise to the consistency you like. Add salt and pepper to taste. Sprinkle a dash of Tabasco sauce in the mixture if desired. Butter one side of each slice of bread, place on heated griddle with the buttered side down. Sprinkle cheese on the bread, and top 4 of the bread pieces with sliced avocado and the other 4 with sliced tomato. When the cheese is melted and the avocado is warm, remove from heat and spoon the tuna filling on.

Yields 4 large sandwiches.

from my friend Ellen…

GINGER SAUCE
Red Onion…1 small
Young Ginger…equivalent volume as onion
White Rice Vinegar…2 Tbsp
Fresh Lemon Juice…2 Tbsp
Red Wine Vinegar…1 Tbsp
Salt…1/4 tsp

CHICKEN and RICE
Chicken, boneless and skinless…2 lbs
Salt…1/2 tsp
Sesame Oil…1 tsp
Green Onion, finely chopped…3 stalks

FRESH VEGETABLES
Green Leaf Lettuce…Several leaves
Cucumber, sliced…1
Cilantro…Small bunch

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GINGER SAUCE
Finely chop the red onion and the young ginger (use equal amounts), then add remaining ingredients. Add salt.Chill prior to serving.

CHICKEN and RICE
Boil the chicken (add the salt and sesame oil to the water) until fully cooked. Make rice using the broth, rather than plain water. Stir fry the green onions in a little oil. When the rice is fully cooked, stir together with the green onions.

FRESH VEGETABLES
Arrange the fresh vegetables on a platter. Place the chilled ginger sauce in a bowl on the side.Serve family style with the chicken and the rice. Use the ginger sauce as a dipping sauce for the chicken.

from HCK archive
Flour (ordinary) – 3 cups
Sugar (white/’castor’ in Eng.) – 2/3 cups
Butter – 1/2 lb

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*Double the recipe if a larger batch is needed. Bonne chance, etc.
Mix the ingredients in a large bowl by hand patiently until all lumps are broken down. Do not melt butter or knead. The mixture should resemble in texture finely raked gardener’s top soil, i.e. it should be fluffy, not lumpy or melted down.

In a pan 8″ x 8″ or a large ‘cookie sheet’ spread the mixture evenly and press it down flat firmly (but not too hard) until it is 1/2″ – 2/3″ thick. With a long knife cut it into pieces or ‘fingers’ about 2-1/2″ long and 1″ to 1-1/2″ wide by running the knife through the mixture horizontally and vertically several times like this:

Bake at 275 degrees (slowly) in a preheated oven exactly for an hour. Shut off the oven**. Take it out quickly and run the knife through the vertical and horizontal lines already made once more to separate the pieces that are stuck together. Meanwhile keep the oven door shut so as not to lose the heat. Put the pan/’cookie sheet’ back into the oven and allow it to bake in the residual heat for another hour. Take out. Let it cool for a few minutes. Munch or store in a biscuit tin (in which the short bread will keep remarkably well for many years, if not centuries).

**If you forget to shut off the oven at the end of an hour, what do you suppose will happen? It would be a shameful waste of good butter.