3 : c Stone ground yellow
-cornmeal : -cornmeal
3 : c Unbleached flour
2 : 1/ tb Baking powder
2 : tb Sugar
1 : /2 ts Salt
5 : Eggs
3/4 : c Safflower or corn oil
3 : 1/2 c Buttermilk
2 : c Cheddar cheese
-sharp, : -sharp, shredded
2 : c Cheddar cheese; shredded
1/2 : c Butter; softened
1/4 : ts Salt
1 : c Flour
1/2 : c Pecans; ground
1/4 : ts Cayenne
1/2 : c Grated sharp cheddar cheese
1/2 : c Flour, part for rolling
2 : tb Margarine or butter
1/4 : ts Salt
pn : pn Paprika
pn : pn Cayenne pepper
2 : tb Water
1/2 : Recipe basic yeast dough
2 : tb Butter or margarine; melted
1/4 : c Grated parmesan cheese
Butter : Butter or margarine; melted
2 : Sticks butter; softened
2 : c Sharp cheese; grated
2 : c Flour
2 : c Rice Krispies
1/2 : -(up to)
1 : ts Hot pepper sauce; to taste
8 : oz Grated cheese
1 : ds Red pepper
2 : c Rice krispies
1/2 : ts Salt
2 : Sticks margarine
2 : c Plain flour
1 : pk Imperial Cheese
1 : /2 c Flour
1 : c Margerine
4 : c Rice Crispies
1 : Flour tortilla
Sharp : Sharp Cheddar or Jack
-cheese; : -cheese; grated
Minced : Minced garlic or garlic
-salt; : -salt; to taste
Sliced : Sliced black olives
Chile : Chile salsa; to taste
Sour : Sour cream (optional)
Flour : Flour Tortillas
Shredded : Shredded lo fat cheese
1 : c Grated sharp cheddar cheese
1/4 : c Unsalted butter
1/4 : ts Salt
1/2 : c Whole whaet flour
1/4 : c Cheddar cheese,sharp,grated
2 : tb Butter or margarine,melted
2 : tb Bread crumbs,dry
Crust : Crust & Topping----
1 : c Semisweet chocolate chips --
Melted : Melted
1 : c Butterscotch chips --
Melted : Melted
1/4 : c Margarine -- melted
2 : c Low-fat graham cracker
Crumbs : Crumbs
0: This qualifies as a savory; a bit of a change from the usual scone
1: Preheat oven to 425F (220C)
2: Lightly grease a large baking sheet; set aside
3: Sift all-purpose flour, baking powder, dry mustard and salt into a large bowl
4: Stir in the whole-wheat flour
5: With your fingers, rub in cold butter until mixture is crumbly
6: Stir in 1/2 cup cheese
7: Make a well in center of mixture; add milk and mix with a fork to make a dough that BARELY holds together (you may need to press dough together with your hands)
8: Turn out onto floured surface and knead lightly
9: Roll out with a floured rolling pin or pat dough with your hands to make a round about 3/4-inch thick
10: Cut into rounds with a 2-inch fluted or plain cookie cutter
11: Place 1 to 1 1/2 inches apart on baking sheet; sprinkle with remaining 1/4 cup cheese
12: Bake 8-10 minutes or until well risen and golden
13: Transfer to a wire rack to cool
14: When cold, split and serve with butter
15: Makes about 12 scones
16: From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini