Beef and Root Vegetable Stew, leftover
|
Cooking time: 25 minutes for menu Cooking schedule: see below for "menu" instructions |
Beef and Root Vegetable Stew, leftover Time: 20 minutes
leftover beef stew and vegetables
Put stew in medium saucepan. Gently reheat and serve
Garlic Scone Time: 20 minutes
1 1/8th cups flour (1/8 =2 tbs)
1 1/4 tsp baking powder
2 tbs butter
3 cloves garlic
1/3 cup milk
Mince garlic. Mix garlic and all dry ingredients in medium bowl. Cut in butter with pastry cutter or fork until it looks like 'crumbs'. Add milk and stir until sort of combined. Dump the whole floury mess onto a non-stick baking sheet and pat it into a 3/4 inch round with your hands - but don't handle it a lot, just kind of push it into shape. It will be 5 - 6 inches in diameter. With a long knife carefully divide it into quarters, cutting about 1/2 way through. Bake at 450F (230C) for 12 - 14 minutes, until lightly browned. Remove and serve, warm with butter.
top of page
Cooking schedule: 25 minutes |
Cut in butter |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
