4 : qt Medium cucumbers, unpeeled,
- : - sliced 1/4-1/2" thick
6 : c White onions, sliced
1 : 2/3 c Green peppers, sliced
3 : Garlic cloves
1/3 : c Pickling salt
Cracked : Cracked ice
4 : c Sugar
3 : c Cider vinegar
2 : tb Mustard seed
1 : /2 ts Turmeric
1 : /2 ts Celery seed
1 : lb Fully cooked smoked sausage,
- : - cut in 2-inch chunks
6 : sm Red potatoes, unpeeled, and
- : - quartered
1 : sm Onion, cut into 8 wedges
14 : 1/2 oz Can stewed tomatos undrained
1/8 : ts Pepper
1/2 : md Cabbage, cut in 6 wedges
1 : md Onion; Chopped (About Cup)
3 : Cloves Garlic; Minced Or
-Pressed : -Pressed
2 : ts Olive Oil
28 : oz Undrained Canned Tomatoes
2 : ts Dried Basil Or
2 : 1/ tb Chopped Fresh Basil
1/4 : ts Dried Oregano Or
1/2 : ts Chopped Fresh Oregano
1 : tb Chopped Fresh Parsley
Salt : Salt And Black Pepper; To
-Taste : -Taste
Crust: : Crust:
2 : c Flour
1 : Stick butter
4 : tb Ice water
1/2 : ts Salt
Filling: : Filling:
2 : c Baked, mashed pumpkin (baked
-from : -from scratch)
4 : Eggs
2 : tb Karo syrup
1/2 : c Sugar
2 : ts Vanilla
1 : ts Cinnamon
1/2 : ts Nutmeg
1 : ds Salt
Topping: : Topping:
3/4 : c Walnut halves
1 : /2 ts Butter
8 : md Carrots
1/4 : c Mango chutney or peach
-chutney : -chutney
1 : /2 tb Butter; melted
1/2 : ts Curry powder
1/2 : ts Ground cinnamon
1/2 : ts Ground cumin
1/2 : ts Salt
2 : tb Lime juice
0: Combine first 6 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal
1: Add cranberries and orange rind; toss well
2: Add yogurt, stirring just until dry ingredients are moistened (dough will be sticky)
3: Turn the dough out onto a lightly floured surface, and with floured hands, knead 4 or 5 times
4: Pat dough into an 8-inch circle on a baking sheet coated with cooking spray
5: Cut dough into 12 wedges (do not separate the wedges)
6: Sprinkle 2 teaspoons sugar over the dough
7: Bake at 450 degrees for 12 minutes or until golden
8: Yield: 1 dozen (serving size: 1 scone)
9: Serving Ideas : Serv warm
10: NOTES : 154
11: 7 Calories, 3
12: 2g Fat, 0
13: 7 Fiber 26
14: 5% CFF Recipe by: Cooking Light, June 1995, page 123 Posted to EAT-LF Digest by "Koula Smith" <tselectr@monisys
15: ca> on Nov 13, 1998, converted by MM_Buster v2
16: 0l
17: