(67-68) Beet Salad, Garlic-Cheddar Mini Scones

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I used a lot of garlic.

Cloves.  Bulbs.  Well, maybe a bulb.  The flavor was all like, “Garlic!”  I ♥ed them.

I also ate like 12 thousand when I had a terrible cold.  I’d like to think the garlic helped me heal.  They sure helped me feel happier.


Beet Salad

Pan sauté 1 diced potato.  Toss together with lettuce, roasted beet, and feta.  Top with olive oil & vinegar.


Garlic-Cheddar Mini Scones

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream
1 cup cheddar cheese, shredded
5+ cloves garlic, minced

Preheat oven to 450 degrees.  Stir together first 3 ingredients in large bowl.  Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas.  Freeze 5 minutes.  Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.  Stir in cheddar and garlic.

Turn out onto wax paper; gently press or pat dough into two 3-inch rounds.  Cut rounds into 8 wedges.  Place wedges 2 inches apart on a lightly greased baking sheet.  Brush tops of wedges with remaining 2 tablespoons cream just until moistened.

Bake at 450 degrees for 13 to 15 minutes or until golden.


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