Inspection Report IX
Norwood Building Inspectors
Potted Meat Sandwiches
left over roast beef (you can use bought deli roast. beef, but it's not as good...if you do use purchased meat, buy the Cajun roast beef) softened butter, salt and freshly ground pepper a pinch of ground mace
place meat in the food processor
and add enough softened butter to bind together. Season with
salt, pepper and mace. Lightly butter one side of very thin
sliced bread (either white or brown) and spread potted meat on the other
slice. Press together lightly, cut off the crusts and into fingers.
3 cups sifted all purpose flour
In a bowl, combine the flour, bk. powder, sugar, soda and salt. With a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Add the currants. Gradually add the buttermilk and mix until dough clings together.
Turn the dough out onto a
lightly floured board or pastry cloth and pat into a 1/2 inch thick rectangle.
Cut the scones into rectangular pieces or squares, whichever you
choose, and place on a buttered baking sheet. Brush the tops with
cream and bake in a 450 oven for about 15 minutes.....best served
Beat the eggs and sugar together
until very thick. Beat in the molasses. Cut the butter into
small pieces and let it melt in the boiling water. Sift together
the remaining ingredients except the candied ginger. Add the sifted
ingredients to the egg mixture alternately with the liquid. Combine
thoroughly. Fold in the candied ginger. Pour the batter into
a 11X7 pan and bake in a 400 oven about 40 minutes, or until sides pull
away and a broomstraw comes out of the center clean.
"Cheater" Devonshire Cream
this is much, MUCH easier that the original and is pretty tasty.
8 oz. cream cheese, softened
Beat till soft and smooth
(c) Copyright 2001, The Norwood Building Inspectors, All Rights Reserved