Mountain Hot Dishes

This is what I cook… on a weekend morning. Nothing is better than a warm freshly baked scone  with a hot cup of coffee.  Ingredients: ▢  2   cups   all-purpose flour ▢  ⅓   cup   granulated sugar   plus more for sprinkling ▢  2   teaspoons   baking powder ▢  ½   teaspoon   salt ▢  ½   cup   cold unsalted butter sliced in cubes ▢  1   cup   fresh or frozen raspberries or blueberries  ▢ ▢  ¾   cup  half and half ▢  1   large egg Whisk together the flour, sugar, baking powder and salt. Add butter with a pastry cutter. Add berries. In another bowl, whisk egg and half and half. Pour over butter/flour mixture and combine with your hands. Put  the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball. Form the dough into a circle. Cut into 8 wedges. Place wedges on parchment paper lined baking sheet and freeze for 20 min...

This is what I cook… when it’s cold and I need soup! Thankfully my sister in law always sends me Minnesota wild rice for Christmas every year! Then I feel like I have a piece of home!   Ingredients:  1 lb diced cooked chicken breast 1/2 cup shredded carrots 1/2 cup diced onions 1/2 cup chopped celery 2 cups cooked wild rice 4 cups chicken stock 2 cups water 2 tsp poultry seasoning 1/4 cup tablespoons flour  1/4 cup butter 1 1/2 cups half & half 1/2 cup chopped scallions Cook carrots, onions & celery in butter until onions are translucent. Add poultry seasoning. Sprinkle with flour and stir to make a rue. Slowly add chicken stock and water. Cook until boiling and thickened. Add chicken and wild rice. Continue to simmer for 15 minutes. Slowly add the half and half and simmer for another 15 minutes. Add half of the scallions saving the other half for garnish. Serve hot with crackers and garnished with scallions.