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Menu Plan for the week of Oct. 25, 2013:  Tuesday's Recipes

Bean and Barley Soup
Garlic Scone

Cooking time:  25 minutes for menu      Cooking schedule: see below for instructions

      You could skip the scone and have dinner ready in 5 minutes.... But where's the fun in that?  There are photos of the scone prep on the recipe page.

Bean and Barley Soup                                                                                       Time: 10 minutes
    Leftovers - easy

leftover Bean and Barley Soup

Gently reheat and serve

Garlic Scone                                                                 Preparation and cooking time:    25 minutes
     These are delicious warm, but, like many biscuits, barely edible the next day.  This is actually half of my original recipe, but it's perfect for two.  Double it and make two scones if you want more.  This is not going to look like nice bread dough before baking, but it manages to come together in the oven - magic!

1 1/8th cups flour (1/8 = 2 tbs)
1 1/4 tsp baking powder
2 tbs butter
1/2 tsp garlic powder  or 2 cloves garlic, crushed
1/3 cup milk

Mix 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 nonstick baking sheet and pat it into a 3/4 inch (2cm) thick round with your hands - but don't handle it a lot.  If possible, knead it once or twice then just pat and push into shape.  It will be 5 - 6 inches in diameter.  With a long knife carefully divide it into 6ths, cutting about 1/2 way through.  Bake at 450F (230C) for 12 - 14 minutes, until lightly browned.  Remove, cut alone scored lines and serve, warm, with butter.

Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, medium saucepan with lid, medium bowl, baking sheet, pastry cutter or fork Turn oven on 450F (230C) Remove soup from fridge, reheat Mix dry ingredients in bowl

Cut in butter Add milk, stir Put on baking sheet, knead, pat, press into shape Score top of scone with sharp knife Bake Stir soup      Pause while stuff cooks..... Remove scone, cut, serve

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By Katie Zeller

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