2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt
6 tablespoon butter 1 egg, beaten ½ cup milk Red food coloring
Heat oven to 425 F
Stir together flour, sugar, baking powder and salt. Cut in butter until mixture resembles course crumbs. Mix together milk, egg and red food coloring, using enough red coloring to turn the milk red. Add milk mixture to flour mixture. Stirring until the dough just clings together. Kneed gently on floured surface, about 12 to 15 strokes. Cut dough in half. Roll each half into a circle. Place each circle on parchment line baking sheet. Cut circles into wedges. On outside edges cut the valentine shape. A v slit and a little forming does the trick. Bake in oven at 425 F for about 12 to 15 minutes. Makes 12 scones. Serve with jam.
1 cup cracker crumbs ½ cup minced onion or ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon white pepper 1 tablespoon prepared mustard
1 pound ground turkey
Glaze 2 tablespoon prepared mustard ¼ cup brown sugar 2 tablespoon vinegar
Heat oven to 400 F
Line sheet pan with foil. Spray foil lined pan with spray oil. Prepare glaze before mixing up turkey loafs. To prepare glaze, mix glaze ingredients together in a measuring cup.
To make turkey loafs combine egg with seasoning. Add in cracker crumbs. Mix in ground turkey, kneading well. Form into mini loafs about baseball size. Place turkey loafs on baking sheet. Glaze. Then bake for 30 minutes or until temperature reaches 160 F
Makes about six loafs. Serve with your favorite vegetable and potatoes. Try varying the mustard and vinegar. There are many types of mustard and vinegars in the market place to choose from.
Based on a recipe from Whole Food for the Whole Family
½ cup dry lentils ½ cup raw brown rice
1 small onion, diced 1 potato, peeled and diced 1 carrot, peeled and diced 1 stock of celery, diced Additional optional vegetables 1 beet, peeled and diced 1 sweet potato, peeled and diced
1 5.5 ounce can of V-8 juice 1 tablespoon tamari soy sauce Enough vegetable or beef broth to make 2 ½ cups liquid
Fine grain cornmeal
Dry milk powder, mashed potato flakes or potato flour for thickening
Prepare vegetables. Sauté onion in canola oil. Use a sauce pan with lid, big enough to hold 6 cups. When onion has started to soften add other vegetables and sauté a couple of minutes longer. Add broth, soy sauce and V-8 juice. Bring to boil. Add lentils and brown rice. Stir, then cover and lower heat to simmer. Simmer for about one hour. It is done when the brown rice is soft. The simmering stage can take part in a Crockpot. It will take twice as long in a Crockpot. I put it in a crock pot before church and finish the lentils burgers after church for lunch.
Making of burgers
Take burger mixture off the stove. Mash like you mash potatoes. Cool burger mixture a little to a temperature that you can safely handle with out burning your fingers. If mixture is too sloppy to form into burgers add a thickening ingredient, Dry milk powder, mashed potato flakes or potato flour.
Put corn meal in a shallow bowl. Form burgers. Dredge lentil burgers in corn meal. Fry on both sides in a little oil. The burgers are finished when they are golden brown on both sides.
Serve with your favorite burger fixings.
If the appropriate ingredients are chosen these burgers can be vegan,vegetarian or gluten free.