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2 cups all purpose flour 1/4 cup granulated sugar 1 tsp granulated sugar for dusting 1 tsp baking powder 1/4 tsp baking soda 1/4 fine salt 8 Tbsp unsalted butter 1 larger egg 1/2 cup sour cream 1/2 dried cranberries Pre-heat oven to 400 F and line baking sheet with parchment paper and set aside. In a medium bowl. Sift, combine, and whisk two cups all purpose flour, 1/4 cup sugar, baking powder, baking soda, and fine salt. Grate one stick refrigerated, unsalted butter into the flour on the large holes of the grater. Work in the butter with the fork until the mixture resembles coarse meal. Stir in half cup of dry cranberries. In a separate mixing bowl or liquid measuring cup, combine and whisk egg and sour cream until smooth. Add the liquid to the dry ingredients and stir with a fork until the dough starts to come together. Using your hands, continue by pressing the dough against the bowl into a ball. Do not overwork the dough. Transfer the dough to a lightly floured surface and pat into a 7-8 inch circle about 3/4 an inch thick. Sprinkle with 1 tsp granulated sugar and using a pastry scrapper, cut dough into 8 triangles. Carefully transfer scones to prepared baking sheet one to two inches apart. Bake for 13 to 15 minutes until golden. Transfer onto a cooling rack and serve warm and fresh cup of coffee or tea.

Cook, cool and slice into a baking dish 6 potatoes Season with Salt and pepper Sprinkle with 1/4 cup chopped celery 1 tablespoon chopped parsley Mix 2 tablespoons tarragon vinegar 2 tablespoons cider vinegar 1/4 cup olive oil or bacon fat 1 thick slice lemon Heat to the boiling point. Remove the lemon and pour the dressing over the potatoes. Cover and let stand in a 350 F oven until heated (about 10 minutes)

2 cups coke cola 2 cups ketchup 1/2 cup cider vinegar 1/2 of a large onion finely chopped 1 1/2 TB black pepper 1/4 cup brown sugar 3 tsp salt 3 TB chilli powder 2 TB minced garlic 2 TB Dijon mustard or 1 tsp dried mustard 2 TB butter Bring all ingredients to a boil. Reduce heat and simmer for one to two hours, stirring occasionally.

1 1/4 pounds runner beans or green beans (trimmed) 1/4 cup olive oil 1 to 2 garlic cloves, chopped 4 green onions, chopped salt and pepper to taste zest and 1 lemon 1/4 cup chopped dill juice of 1 to 2 lemons Add beans to boiling salted water. When beans come back to a boil, reduce heat and simmer until tender crisp, about 5 to 8 minutes. Drain. Add olive oil to skillet over medium heat. When oil is hot, add garlic and green onions and cook for 2 to 3 minutes. Add drained green beans. Season with salt and pepper. Cook until coated in mixture, about 2 to 3 minutes. Add lemon zest and dill. Toss to Combine. Add juice of lemon. Toss to combine. Taste and adjust seasoning, adding more lemon juice to taste.

4 Shanks 1 Tbsp olive oil 1 onion chopped 2 large carrots 7 cloves garlic, minced 5/8 bottle red wine 5/8 of a 28 ounce can of tomato with juice 10 oz can chicken broth 10 oz can beef broth 1 tbsp chopped rosemary 1 1/4 tsp fresh chopped thyme Brown lamb on all sides. Transfer to a plate. Add onions, carrot, garlic to pot. Sauté for 10 minutes. Stir in wine, tomatoes, and broths. Season with rosemary and thyme. Submerge shanks. Bring to boil on medium low heat. Cover and simmer for 2 hours. Remove from oven and simmer for 20 minutes longer. Put shanks on platter in a warm oven. Boil juices 15 minutes until thickened.

2 pounds of stewing meat (cut up) 2 Tbsp of cooking oil 3 cups boiling water 2 tsp of salt 1/4 tsp pepper 2 mediums onions (cut up) 3 cups of cut up potatoes 2 cups cut up carrot 1 cup frozen peas Combine meat and cooking oil in large heavy pot. Brown the meat. Pour water over top almost covering meat. Add salt and pepper. Cover. Bring to a boil. Allow to simmer for 1 1/2 hours until tender. Cut onions into fairly large pieces. Add to meat. Peel and cut potatoes. Add to pot. Peel carrots. Cut in pieces not quite as large as potatoes. Add, cover, bring to a boil again. Allow to simmer for 30 minutes until vegetables are tender. Stir in peas. Bring to a boil once more. Boil for 2-3 minutes. If stew appears too dry add more water. Remove from heat. Serves 6-8.

1 small cabbage 2 Tbsp butter or margarine 1 quarter cup chopped onion 12 ounces canned corned beef 3 Tbsp butter or margarine. 3 Tbsp all purpose flour 1 1/2 cups milk 1/2 tsp of salt 1/8 tsp of pepper 2 Tbsp of butter or margarine for topping 1 cup dry bread crumbs cut cabbage in half. Cut each half into three pieces. Remove core. Boil in salted water for 20 minutes. Drain. Put in the bottom of 1 1/2 quart casserole. Melt butter in frying pan. Add onion or corned beef. Sauté breaking up beef until onions are clear. Poor over cabbage. In medium sized sauce pan melt butter. Stir in flour. Add milk, salt, and pepper. Bring to a boil stirring. Pour over meat. In a small sauce pan melt butter. stir in crumbs to blend. Sprinkle over top. Bake uncovered in 350 F oven for 30 minutes.

2 cups all purpose flour 1 1/2 cup granulated sugar 1 Tbsp baking powder 1 tsp salt 1/2 cooking oil 7 egg yokes 1 cup mashed ripe banana 1 Tbsp lemon juice 1 Tbsp water 1 tsp vanilla 7 egg whites, room temperature 1/2 tsp cream of tartar Sift first four ingredients into bowl. Make a well in the center. Measure next 6 ingredients into well. Don't beat yet. Set aside. Beat egg whites until frothy. Add cream of tartar. Beat until very stiff. Using same beaters, beat yoke flour mixture until smooth. Gently and gradually fold into egg whites. Turn into 10 inch ungreased tube pan. Bake in 320 degree Fahrenheit oven for 60 to 65 minutes until an inserted wooden pick comes out clean. Invert pan until cake has cooled.

3 cups all purpose flour 2 Tbsp baking powder 1 tsp salt 12 ounces beer room temperature Measure flour, baking powder, and salt into bowl. Stir. Add beer. Mix and grease into 9x5 inch loaf pan. Bake in a 350 Fahrenheit oven 50 minutes. Freezes well, makes one loaf.

Ingredients 6 large potatoes, peeled and sliced 8 thick slices of bacon cut in half 10 pork sausages cut in half 3 large onions peeled and sliced 1 ounce chopped parsley salt, pepper, sugar to taste Directions Cook the sausage and bacon in boiling water for 20 minutes. Remove meat to a large casserole dish. Save the liquid. Make layer of meat, onions, potatoes, parsley, sugar, salt, and pepper. Add reserve meat stock to about 1/4 top of casserole. Cover and bake in a slow oven for about 60 minutes 250 F.

Ingredients 2 packs of potato crisps or chips 7 ounces tuna fish canned and drained 10 ounces of condensed cream of mushroom soup 4 ounces grated cheese 1 tbsp minced onion Directions Mix the tuna fish, mushroom soup, cheese, and onion. Pour into a buttered baking dish. Crush potato chips and sprinkle over the top. Bake in a 350 F oven for 25-30 minutes

Ingredients 3 cups all purpose flour 2 cups of sugar 1 tsp of salt 1 tsp baking powder 1/2 tsp baking soda 1 cup buttermilk or sour milk 1 cup butter 2 tsp vanilla extract 4 eggs Pre-heat oven to 325 F. Grease and flour a 12 cup fluted pan. In a large bowl, combine all the indigents. Blend at low speed until well moistened. Mix for 3 minutes at medium speed. Pour into the pan and bake for 60-75 minutes. Starting checking around 55 minutes as everyone's oven is different but do not overbake. Remove from the oven when toothpick comes out clean. Cool for 5 to 10 minutes and then remove from pan.