Sift flour and salt really well together.
Add sufficient enough milk and cream gradually, to make a firm but not dry mixture (just enough milk to make a dough, which is easy to handle and not too sticky, without to much extra flour on the board).
Roll the mixture one way lightly. Cut and place scone shapes on a cold tray and brush tops with a little milk or melted butter.
Bake in an oven set at 220C for 8 to 10 minutes.
anaged to find rinse-free sticky rice (I never have), you
nd supple, tacky but not sticky. You may have to add
The method for sticky rice is almost the same
eef is tender.
Place scone topping on hot beef mixture
nformation: CALORIES (per 1/4 recipe) 420kcal; FAT 26g; CHOL 225mg
ery hot (400 degrees), make scone topping and place on top
ngredients of the chocolate fingers part of the recipe and mix well
Slice bread crosswise into 1-inch fingers, leaving attached. Mix cream cheese and salad dressing mix together; spread on bread. Pile on toppings.
Broil until brown and bubbly.
Makes about 4 1/2 dozen fingers.
ntil rice is done and sticky.
3.\tOnce the rice
emperature before proceeding with the recipe.
Punch dough down, and
ime if it gets too sticky while kneading.
Once kneading
Slice bread crosswise into 1-inch fingers, leaving attached. Mix cream cheese and dressing mix together.
Spread on bread. Pile on toppings.
Broil until brown and bubbly.
ish. To make the fish fingers, blend or process fish and
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
To make the sticky sauce, bring all sauce ingredients
br>Meanwhile, to make the sticky sauce, heat olive oil in
Soak the sticky rice overnight in cool water,
Sticky rice:
put to boil
Soak 2 cups sweet (sticky) rice in 3-4 cups