1 : /2 tb Lime juice
1 : ts Oil
1 : ts Kelp
4 : tb Water
1/2 : c Sesame seeds
3/4 : c Plain dried bread crumbs
1 : /4 ts Salt
1/2 : ts Pepper, and dried thyme
1 : lg Egg
4 : Skinned chicken breasts,
Boneless, : Boneless, cut in strips
**dipping : **dipping sauce**
3/4 : c Apricot preserves
1/3 : c Reduced fat sour cream
Homemade : Homemade Tamales
2 : Green onions
2 : Sweet pickles
1 : Dill pickle
1/2 : c Pimento olives
1 : Clove garlic
1/2 : Lemon; juiced
2 : c Mayonnaise
1 : ds Worcestershire
1 : ds Tobasco
1 : c Brown Sugar
1 : c Soy Sauce
1 : c Sake -- * see note
Fresh : Fresh Ginger Root -- grated
Garlic : Garlic Cloves --
0: Sift the flour, soda, and cream of tartar into a mixing bowl
1: Cut the fat into the flour and rub it to a breadcrumb consistency
2: Miz the sour cream and honey together until the honey is dissolved
3: Beat in the egg
4: Make a well in the flour, pour in the liquid and mix to a soft dough
5: Turn onto a floured board and knead in a little extra flour if necessary
6: Roll out 1/2 inch thick and cut into rounds with a 2-inch cutter
7: Lift onto a heated and greased bakestone and brush the tops of the scones with a little milk
8: Cook until the underside is golden, then turn and cook the other side
9: Serve hot, split and spread with butter and honey: or serve cold with butter or clotted cream
10: File ftp://ftp
11: idiscover
12: co
13: uk/pub/food/mealmaster/recipes/mmkah001
14: zip