-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Hi Dave,


 DD> Good to hear you made it home OK, if a bit damp. I guess Ashville got
 DD> hammered hard.

 RH> Asheville and everything west of it, also somewhat east of it. It'll be
 RH> a long time before search and rescue teams make it thru all the hills
 RH> and hollers of that area. Have a friend whose an EMT out there, working
 RH> 24/7 with just a few hours off between shifts.

 DD> I understand that an entire town was wiped from existence. As the old
 DD> TV advert once said, "It's not nice to fool with Mother Nature.

 RH> You're probably thinking of Chimney Rock, the most well known of the
 RH> touristy towns in that area. Sadly, a number of smaller towns, homes,
 RH> roads, etc have been wiped out; the known death toll is about 45, with
 RH> more to be added. I-26 and !-40 (east of Asheville) have reopened for
 RH> evacuees and help coming in but a lot of the smaller roads are still
 RH> impassible, as is I-40, especially near the Tennesee line. We made it
 RH> out with a few hours to spare. Overhead highway signs were warning that
 RH> any vehicles left on the shoulders after 4pm would be towed; these
 RH> warning continued some distance east of Asheville but had stopped
 RH> before Greensboro, where we stopped for the night.

No, it wasn't Chimney Rock. I think that was the "Dirty Dancing" town,
IIRC. It was another whose name I have senior momented. I'd have known
Chimney Rock. Whatecer, it's a mess.

 DD>      88

 DD> Readig the recipe below - I may have mis-spoken about not having had a
 DD> scone. If, in fact, these are scones and not panquakes, as the recipe
 DD> author suggests.


 DD>       Title: St. Swithin's Drop Scones
 DD>  Categories: Five, Breads
 DD>       Yield: 4 Servings

 DD>   4 1/2 oz Self-raising flour
 DD>       2 ts Caster sugar
 DD>       1 lg Egg; beaten
 DD>       2 tb Melted unsalted butter
 DD>     150 ml Semi-skimmed milk

 DD>      88

 RH> Actually, they do look more like pancakes. Scones are usually about the
 RH> thickness of a biscuit, traditionally wedge shaped. The ones we make
 RH> taste like an oatmeal cookie, but much denser.

 DD> That's sorta what I thought. My house-mate really likes oatmeal-raisin
 DD> cookies. Chewy or crunchy - he's not picky. I'm more a chocolate chip
 DD> guy. Or Girl Sprout Thin Mints.  Bv)=

 DD> If the Girls are out of season (or sold out - they're very popular),
 DD> Keebler's elves make a very nice substitute.

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Homemade Thin Mint Cookies
 DD>  Categories: Cookies, Snacks, Desserts, Chocolate
 DD>       Yield: 36 Servings

 DD>       1 c  Butter; room temp
 DD>       1 c  Powdered sugar
 DD>       1 ts Vanilla extract
 DD>       1 c  Unsweetened cocoa powder
 DD>     3/4 ts Salt
 DD>   1 1/2 c  Cake flour

 DD> MMMMM--------------------------COATING-------------------------------
 DD>       1 lb Good quality semi-sweet
 DD>            - chocolate; chopped
 DD>       1 ts Peppermint extract; to
 DD>            - taste

 RH> I'd use half vanilla, half peppermint extract in the cookie part to
 RH> ramp up the mint taste. (G)

Good idea. Here's a sconme recipe that just fell into my clutches and
looks line biscuits. These may just jump onto my "round tuit" list.

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Potato Pete's Potato Scones
 Categories: Breads, Potatoes, Vegetables, Chocolate
      Yield: 6 servings

MMMMM--------------------------SCONES--------------------------------
           Oil; for greasing
  1 1/3 c  (170 g) A-P flour; more for
           - dusting
      2 tb Sugar
      2 ts Baking powder
    1/2 ts Salt
    1/2 c  (113 g) leftover mashed
           - potatoes
      2 tb Butter; in chunks, room temp
      3 tb (to 5tb) milk; + extra for
           - glazing

NNNNN---------------------SWEET FILLING *---------------------------- 
      3 tb Unsweetened cocoa powder
  3 1/2 tb Butter; room temp
      1 tb Sugar
      1 ts Milk

NNNNN--------------------SAVORY FILLING *---------------------------- 
      1 c  (30 g) grated cabbage
    2/3 c  (30 g) grated carrots
      2 tb Onion chutney

  * enough for 6 Sandwiches

  PREPARE THE SCONES: Grease a large baking sheet. Set the
  oven @ 400oF/205oC.

  Sift the flour, sugar, baking powder and salt into a
  large bowl. Add the mashed potatoes and mix well. Rub in
  the margarine or butter with your fingers, then add 3
  tablespoons of the milk and gently work to form a soft
  dough, adding 1 or 2 more tablespoons of milk, if
  needed.

  On a floured surface, using a lightly floured rolling
  pin, roll out the dough until it's about 1/3" thick.
  Cut into 12 circles using a 2" cookie cutter. Brush
  the tops with just enough additional milk to glaze.

  Transfer the scones to the prepared baking sheet,
  setting them about 1 1/2" apart, and bake until golden
  on top, about 15 minutes. Transfer to a wire rack to
  cool.

  MAKE YOUR DESIRED FILLING: For the sweet filling, in a
  small bowl, mix together the cocoa powder, margarine,
  sugar and milk thoroughly. For the savory filling,
  loosely combine the cabbage, carrots and chutney.

  Make the sandwiches: Once the scones have cooled, divide
  your desired filling among half the scones and top with
  the remaining scones to form sandwiches.

  Recipe from: Eleanor Barnett

  Adapted by: Ligaya Mishan

  Yield: 6 scone sandwiches

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM

... Corn syrup: the most useless form of calories ever created.
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