Buttermilk Scones

1 quart Buttermilk
3 Tablespoons Yeast
1/2 cup Warm Water
2 Eggs, beaten
3 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3 Tablespoons Sugar
2 Tablespoons Oil
8 cups Flour (no more)

Dissolve yeast in warm water with 1 Tbsp sugar. Add remaining ingredients to form a dough (it will be sticky). Drop spoonfuls of dough onto a well-floured board. Pat dough into desired scone size. Drop dough into hot oil until golden brown. Dough will kepp for up to 6 weeks in the fridge.

Serve with Honey Butter.

Potato Topper

1/2 cup Butter, softened
1/2 cup Sour Cream
1 cup Cheddar, shredded
2 Tablespoons Green Onions, chopped
3 slices Bacon, cooked and crumbled

Mix butter and sour cream. Fold in cheese, green onions, and bacon. Serve over baked potatoes.

Salt Baked Potato

Large Russet Potatos
Shortening
Coarse Salt

Clean and dry potatoes. Rub the skin of the potatoe with shortening and roll in coarse salt. Bake in a 400-degree oven until soft. Best if served with Potato Topper.

Stuffed Mushrooms

Mushrooms
Butter
Garlic
Flour
Cream
Parmesan

Wash and stem mushrooms (save stems). Place caps into a sprayed pan and brush with butter. Chop mushroom stems and sauté in butter and garlic. Sprinkle with flour, stir, and cook over heat for 1-23 minutes. Add cream and Parmesan. Fill mushroom caps with mixture and sprinkle with Parmesan. Bake at 350-degrees for 15 minutes.

Japanese Wonton Salad

Lettuce, washed and torn
Green onions, chopped
2 Tablespoons sesame seeds, toasted
1 package Wonton skins, cut and fried until golden
1 cup Mushrooms, sliced
1 cup Celery, chopped
2 cups Chicken breast, cooked and chopped

Dressing
2 Tablespoons Sugar
1/4 teaspoon Pepper
1/2 teaspoon salt
1/4 cup Vegetable oil
1 Tablespoon Toasted Sesame Oil
3 Tablespoons Rice Wine Vinegar

Mix dressing ingredients in a blender and refrigerate. Toss salad ingredients together, drizzle with dressing before serving.

Butterscotch Yams

6 Yams, cooked, peeled, and quartered
1/2 cup KARO syrup, light or dark
1/2 cup brown sugar
1/4 cup heavy whipping cream
2 Tablespoons butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
Marshmallows (optional)

Place yams in a 9x13 baking dish for 15 minutes at 325-degrees. Combine all the remaining ingredients in a small saucepan and bring to a boil for 5 minutes. Pour sauce over yams. Bake for 15 minutes longer, basting frequently. Top with marshmallows and bake until golden.

Strawberry-Spinach Salad

2 packages Spinach
12 wonton skins, cut into triangles and fried until golden
1/2 c. crumbled bacon
1/2 c. red pepper, finely chopped
1 Bermuda onion, thinly sliced
1/4 fresh Parmesan
1 cup sugared almonds (toast almonds in a pan with butter and 3 Tbs sugar)

Combine all the salad ingredients except almonds and wontons in a large salad bowl.

Dressing
1/2 cup red wine vinegar
3/4 cup salad oil
1/2-1 teaspoon dry mustard
1/3 cup sugar
1 tsp salt
3/4 cup strawberry or raspberry jam

In a blender, mix all the dressing ingredients. Drizzle dressing over the salade just before serving. Sprinkle with almonds and serve with wonton skins.