Utah Scones

INGREDIENTS

1 c. warm water
1 c. warm milk
1 Tbs. yeast
4 Tbs. sugar
1/4 c. butter, melted
2 tsp. salt
5-6 c. flour
vegetable oil for frying

DIRECTIONS

Mix water, milk, yeast, and sugar.  Add butter and salt.  Add flour 1 cup at a time.  Mix well.  You may not need all the flour.  The dough shouldn’t be super sticky, but also not too stiff.  

Cover the dough with plastic wrap (sprayed with cooking spray), and let rise until doubled in size.
Once the dough is ready, heat oil in a large pan over medium high heat.  Pour the dough onto a floured surface.  Divide the dough into 12 even pieces.  Roll each piece into circles about 1/4 inch thick.

Test a small piece of dough in the oil to make sure the temperature is right (should be 350-370 degrees).  The dough should float right away and take about a minute to a minute and a half to cook.

Carefully place each scone in the oil, 1-2 at a time (more, if they fit in the pan).  Keep a close eye on them and flip them when they are golden brown, around a minute or two on each side.  Remove from oil and place on a cooling rack with paper towels underneath, or directly on paper towels.

Serve with butter then drizzle with honey, cinnamon and sugar, or powdered sugar.  You can also use the scones with navajo tacos. 

Vegetable Dip

1 c. sour cream
1 c. mayonnaise
2 tsp. dill weed
2 tsp. chives
1 tsp. celery salt
1/2 tsp. onion powder
1/2 tsp. sugar

Mix well and refrigerate at least 1 hour before serving.

Italian Quinoa Soup

 2 Tbs. olive oil
1/2 onion, diced
3 carrots, diced
2 celery, diced
1 tsp. minced garlic
4 c. chicken broth
1 15-oz can chickpeas (drained & rinsed)
1 1/4 c. quinoa (uncooked, & rinsed)
1 14.5-oz can diced tomatoes
1 8-oz can tomato sauce
1 Tbs. Italian seasoning
2 c. spinach, chopped
1 1/2 c. half & half
3 large all beef franks (you can also use sausage, or a ground sausage, I like to use the Sam's Club all beef franks)
1/4 tsp. pepper
1/2 tsp. salt

Heat oil in a large pot over medium-high heat.  Add onion, carrots, celery, and garlic.  Saute about 5 minutes.

Add chicken broth, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning.  Bring to a boil, reduce heat to low and simmer, covered, for 20 minutes, stirring occasionally.

While the soup is simmering, cut the beef franks in half, then into bite sized pieces.  Add a little oil to a frying pan and cook the franks until lightly browned, stirring occasionally.  

Add the beef, half & half, and spinach to the soup pot.  Season with salt and pepper.  Cook until the spinach has wilted, 1-2 minutes.