Recipes for Grown Ups

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Mum's English Scones

6 tablespoons Butter
3/4 cup milk
1/2 cup fresh cream, stiffly beaten
2 tablespoons fresh cream, not beaten

Ingredients:
3 cups self rising flour
1 1/4 teaspoons salt
2 1/2 teaspoons baking powder
2 1/2 teaspoons sugar

Method:
Preheat oven to 450' degrees.  Preheat baking sheet.
Sift Flour,salt,baking powder and sugar in bowl; mix well.  Cut in the butter until crumbly.  Stir in milk gradually.  Knead on light floured surface until smooth. Roll 1/2 inch thick; cut 2 inch circles with plain or fluted cutter. (a biscuit cutter or floured glass works great).  Place on warm baking sheet; brush with the 2 tbsp. of unwhipped cream.  Bake for 10-12 minutes or until brown.  Split warm scones in halves fill with jam and whipped cream.    You may omit the cream if you like - but it's just not the same.   (note: you can substitute whipping cream for the fresh cream)

Lemonade Cake

Ingredients
1 pkg (3 oz.) lemon jello
3/4 cup hot water
1 lemon cake mix
3 eggs

3/4 cup oil or applesauce
1 can frozen lemonade concentrate
1/2 cup sugar

Method
Preheat oven to 300 degrees.  Grease and flour a bundt pan.  Dissolve Jello in hot water and set aside to cook. DO NOT JELL. In a large bowl, mix next three ingredients. Add cooled Jello.  Beat until well mixed. Turn into bundt pan.  Bake 1 hour or until knife inserted comes out clean.
MEANWHILE: Mix next 2 ingredients and let set. While cake is still warm, loosen it from edges of pan, but leave in pan. Also poke a few holes into body of cake. Pour lemonade mixture over cake, allowing it to run down sides.

Saucy Steamed Mussels

Ingredients
6 pounds mussels in shell
1 1/2 cups roma tomatoes, finely chopped
2 tbsp lemon juice
1 tbsp chopped fresh or 1 tsp dried basil

1 tbsp chopped fresh chives
1 cup veggie broth or chicken broth
1/4 tsp salt
1/4 tsp pepper
1 clove garlic

Method:
PREPARE and clean mussels.  MIX tomatoes , lemon juice, basil, and chives.  MIX mussels and remaining ingredients in 6 qt dutch oven or stockpot.  Cover and heat to boiling. boil5 to 6 minutes, removing mussels as they open. discard any un opened mussels. to serve spoon cooking liquid and tomato mixture over mussels

Scallops with Fettuccine

Ingredients
8 oz uncooked fettuccine
1 tabelspoon veggie oil
1/4 cup sliced green onions; 3 medium
1 tabelspoon finely chopped gingerroot
1 pound bay scallops

2 roma tomatoes;chopped; 1 cup
1/4 cup chopped fresh or 1 tabelspoon dried basil leaves
1/2 cup chicken broth
2 tabelspoons cornstarch

Method:
COOK  fettuccine as directed on package.  MEANWHILE heat oil in 10 inch skillet over medium heat. cook onions, gingerroot, and scallops in oil 4 to 5 minutes stirring occasionally
until scallops are white. stir in tomatoes and basil MIX broth and cornstarch, gradually stir in to scallop mixture. heat to boiling, stirring constantly.  boil and stir about 1 minute or until
mixture is slightly thick.  SERVE scallop mixture with fettuccine.

Herbed Butter Sauce (1/2 cup)

Ingredients
1/2 cup butter
2 tsp lemon juice

2  tbsp chopped fresh, or 1 tsp drived herbs
(basil, chives, orgegano, savory, tarragon, or thyme)

Method:
MELT butter in 1 qt  saucepan or 8 in skillet over medium heat.  STIR  in lemon juice and herb leaves.   SERVE  over veggies or seafood!