1 : Loaf (0-oz) Italian or
-French : -French bread
3 : tb Olive oil
1 : ts Oregano
1/2 : ts Minced garlic
8 : oz Ground beef or sausage
3/4 : c Prepared spaghetti sauce;
-divided : -divided
Salt : Salt and pepper
1 : c Shredded Mozzarella cheese
1 : tb Oarmesan cheese
1 : pk Active Dry Yeast; OR
1 : tb Active Dry Yeast; Bulk
1/4 : c Water; Warm, 110-115 Deg. F.
1 : c Cottage Cheese; *
1 : tb Sugar
1 : /4 ts Salt
1 : Egg; Lg.
2 : 1/4 c Unbleached Flour; Unsifted,*
1 : tb Butter; Room Temperature
1 : c Cheddar; Sharp, Grated
1 : c Flour
1 : c Corn Meal
1 : ts Salt
2 : tb Sugar
1 : tb Baking Powder
1 : Egg, lightly beaten
1 : c Milk
1/4 : c Cooking Oil
1 : c Brown rice flour +
0: *NOTE: Original recipe used 1 T canola oil
1: Preheat oven to 350 deg F
2: Lightly oil a baking sheet or coat it with nonstick cooking spray
3: (I used a nonstick baking sheet liner
4: ) In a large bowl, whisk flour, brown sugar, baking powder, cream of tartar and salt
5: In another bowl, stir together buttermilk, currants and oil
6: Make a well in the center of the dry ingredients and gradually stir in the buttermilk mixture
7: On a lightly floured surface, pat or roll the dough into a round about 1/2" thick
8: With a long knife, cut the round into 12 wedges and transfer to the prepared baking sheet
9: Brush the tops with milk
10: Bake for 15 - 20 min, or until golden brown
11: Serve warm
12: Makes 1 dozen scones
13: These were extremely easy to make and tasted wonderful
14: Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie
15: com> NOTES : Cal 123, Fat 1
16: 1g, Carb 25
17: 8g, Fib 0
18: 5g, Pro 3g, Sod 138mg, CFF 7
19: 6%
20: Recipe by: Eating Well Secrets of Low-Fat Cooking Posted to Digest eat-lf
21: v097
22: n047 by Reggie Dwork <reggie@reggie
23: com> on Feb 17, 1997
24: