2 : Dried ancho chilies; -OR-
1 : tb -Ancho chili powder
2 : tb Canola oil
6 : Corn tortillas
-- : -- (blue or yellow)
1 : Onion; chopped
4 : Garlic cloves; minced
8 : c Chicken stock (reduced-fat)
-OR- : -OR- vegetable stock
2 : c Tomato puree
1 : tb Cumin powder
1 : ts Oregano
3/4 : ts Salt
2 : Limes; juiced
0: Preheat oven to 400 F (hot)
1: Grease a baking sheet
2: Mix dry ingredients thoroughly
3: Mix in fat only until mixture is crumbly
4: A pastry blender, two table knives, or a fork may be used
5: Beat eggs; add milk
6: Stir into dry ingredients
7: Mix just until moistened
8: Divide dough in half
9: Place on baking sheet
10: Shape each half of the dough into a 7-inch circle about 1/2-inch thick
11: Cut each circle of dough into six wedges
12: Prick with a fork
13: Bake 12 minutes or until lightly browned
14: Calories per scone: About 145 VARIATION: FRUIT SCONES ======================= Add 1/2 cup chopped raisins or dates to egg-milk mixture
15: Proceed as in basic recipe
16: About 165 calories per serving with raisins or dates
17: NOTE: To make sour milk, mix 1 teaspoon vinegar or lemon juice with enough sweet milk to make 1/3 cup
18: Let stand 5 minutes
19: Source: FOOD -- by U
20: S
21: Department of Agriculture Typed for you by Karen Mintzias File ftp://ftp
22: idiscover
23: co
24: uk/pub/food/mealmaster/recipes/usdafood
25: zip