Wednesday, October 7, 2009

Orange Scones and Spicy Crockpot Chops


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Good evening, ya'll. It is a beautiful, sunshiny, hot, fall day here in South Georgia and I'm loving it. There is a nice breeze but it is fall in the South - hot.

We had hot scones for breakfast this morning and I concocted a new recipe using a scone mix to share with you. Roy said it was really good. If you have not eaten scones, they are a biscuit with a little sugar in it. You can add fruit or seasonings to them and make them extra special. This is a good Scottish treat and I am keeping my ancestors happy.

The other recipe is one I made Monday using some deer chops but you could use pork chops or even pork steaks. I plan to try the same recipe with some beef stew meat and I believe it will be just as good. If any of you try it with other meats let me know what you did. I really need some comments about the recipes - please, please.

So here goes and I hope you like them.

ORANGE SCONES

1 - 15 oz. pkg. Original Recipe Scone mix. I used the mix from Sticky Fingers but you can use whatever brand you would like.
3/4 cup cranberry juice cocktail.
1 tsp. pure orange flavoring
zest of 1 orange
3/2 cup dried cranberry/raisin mix or cranberries or raisins. Golden raisins would be best.

Preheat oven to 375 degrees. Lightly grease baking sheet or line with parchment paper.

Pour mix into mixing bowl. Mix the cranberry juice cocktail and orange flavoring in a small bowl and add to flour mixture. Add the cranberry/raisins and orange zest and mix with fork until completely combined but do NOT over mix. Knead with lightly floured hands about 5- 6 times. Place ball of dough on the baking sheet and lightly pat into a 10 inch circle with hands. Deeply score into 8 wedges. Sprinkle lightly with cinnamon sugar and bake for 18-20 minutes. You can cook until lightly browned or browner if you like a crispy crust on the bottom.
You can also shape it into a rectangle and cut into squares or use a round biscuit cutter. We prefer the wedges.
Serve warm with butter or jelly, preserves or any other topping you like. I like them hot and plain. Cinnamon butter would be great.

Cinnamon Sugar

Mix 1/3 cinnamon with 2/3 granulated sugar in the cinnamon spice jar. Shake and use.

Cinnamon Butter

1/4 cup whipped butter or butter spread
Add cinnamon sugar to taste and stir until blended.

Spicy Crockpot Chops

6-8 pork or deer chops
8-10 baby carrots or 2 carrots cut in big slices
1 pkg. dried onion soup
1 can cream of mushroom soup
1 tsp. powdered garlic or 2 tsp. minced garlic - more if you like
1 Tbsp. Worcestershire sauce
1 cup salsa- mild, medium or hot - suit your palate
1 cup of red wine or 1 cup beef broth
Black pepper and chili powder

Spray the crockpot inner pot with cooking spray for easy clean up.
Sprinkle the chops with pepper,powdered garlic and chili powder. You probably will not need additional salt, but taste during the cooking to check.
Place the chops into the cooker and place the carrots over the chops. If you are using the minced garlic, put this on the chops before adding the carrots.
Sprinkle the chops and carrots with the dried onion soup.
Combine the cream of mushroom soup, Worcestershire sauce,red wine or broth and salsa in a bowl and pour over the chops and carrots.
Cover and cook on low for 6-8 hours. Cook on high for 4-6 hours.
Serve over cooked fettuccine or rice. We prefer the fettuccine.

Try these and let me know what you think.

Good eating and nuff said,

The Georgia Peach
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