Chocolate Chip Scones

• 1 c Buttermilk
• 1/2 c sugar
• 3 1/2 c flour
• 2 heaping teaspoon cream of tartar
• 1 heaping teaspoon baking soda
• 1/2 c melted butter
• 3/4 chocolate chips (or currents, or blueberries)

Preheat oven to 425 (F). Melt butter. Blend milk, sugar, and egg. Combine dry ingredients. In food processor, add 1/2 of the dry ingredients. Add liquid mixture. Process them to combine. Add chocolate chips. Process. Add second 1/2 of dry ingredients. Process. Dump onto floured surface. Roll to flatten into a large circle, 3/4″ think. Cut into 12 pie-shaped pieces. Put in oven onto pizza stone. Back at 425 for 12-14 minutes.

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Vegetarian Chili

This may sound weird, but the raisins and the cashews compensate for the lack of meat, and the flavor is amazing. Especially the tang added by the beer. I highly recommend this dish. In college my roommates insisted on meat, so I added ground turkey, but have not done that since then.

• 1T Oil
• 3/4 c chopped celery (or 3-4 stocks)
• 2 cloves of garlic
• 8-10 medium tomatoes (or 6 large)
• 2-4 Serrano chiles (med-very hot)
• 1 28 oz can of tomatoes
• 1/4 c raisins
• 1/2 T chili powder
• 1 t salt
• 1/2 t ground allspice
• a few drops of bottled hot pepper sauce
• 3/4 c chopped green bell pepper
• 1/2 c chopped onions
• 58 oz of pinto beans
• 1/8 c red wine vinegar
• 1/2 T parsley
• 1 t each: basil, oregano, & cumin
• 1/2 t black pepper
• 1 bay leaf
• 12 oz beer
• 1/2 c cashews

Heat oil in electric skillet. Add celery, green bell pepper, onion, garlic. Cook covered ’til vegetables are tender but not brown. Sir in undrained tomatoes, beans, raisins, etc (EXCEPT for beer and cashews). Bring to boil. Simmer covered for 1 1/2 hours. Stir in beer & cashews. Return to boil. Simmer uncovered for 30 minutes. Remove bay leaf. Sprinkle cheese atop each serving. Also sliced avacado.

Asian Style BBQ Spareribs

• 1- rack of fresh pork spareribs trimmed of excess fat
• 2- 4-5 cloves of fresh garlic
• 3- 1/2 c. Hoisin sauce (found in Asian markets or sometimes in Asian section of Safeway)
• 4- 1/2 c. ketchup
• 5- 1/2 c. your favorite Mexican sala
• 6- 1 Tbsp sugar

1- Wash and trim spareribs. Cut in half. Put pieces into big pot of cold water,
and bring to a boil. Simmer for ~1 hr on low heat.
2- Mince the garlic and put into medium bowl.
3- Add ingredients 3-6 to the bowl and mix well.
4- Add just enough water to thin sauce to a spreadable consistency.
5- Prepare a roasting pan with a rack on top.
6- When meat is tender, use tongs to carefully transfer meat to the rack.
7- Use large spoon or brush to rub sauce all over the meat.

Two finishing methods:
1- Brown the ribs on a BBQ grill until nicely toasted OR, 2-Broil in the oven:
2-1 Add 1 c. water to bottom of the pan.
2-2 Broil at 400 degrees F for ~25-35 min or until nicely browned and crisp.
2-3 Use drippings at bottom of pan for gravy, after skimming fat off.

(recipe courtesy of Rebecca)