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 450 DEGREES F
1: LINE THE COOKIE SHEET WITH A PIECE OF ALUMINUM FOIL
2: PLACE THE FLOUR,BAKING POWDER,AND CINNAMON IN THE MIXING BOWL AND STIR TO MIX WITH SPOON
3: ADD THE BUTTER TO THE FLOUR MIXTURE AND WORK IT INTO THE FLOUR WITH YOUR HANDS
4: ADD THE HONEY AND MILK AND THEN BREAK THE EGG INTO THE BOWL
5: STIR WITH THE SPOON UNTIL THOROGHLY MIXED
6: USING A SOUPSPOON,SCOOP UP A SPOONFUL OF DOUGHAND DROP IT ONTO THE LINED COOKIE SHEET
7: REPEAT UNTIL ALL DONE
8: BAKE FOR 15 MINUTES
9: COOL FOR 5 MINUTES
10: SCONES ARE BEST WHEN SERVED WARM
11: MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email
12: msn
13: com> on Apr 5, 1998