Byron's Buttermilk Scones

Mix dry ingredients:

3 cups Flour
1/2 cup sugar
2&1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Salt

Then cut into the dry ingredients 3/4 cup cold butter until mixture is in crumbs the size of small peas.

Add 1 teaspoon grated lemon or orange zest & 3/4 cup berries.

Stir briefly and then add 1 cup Buttermilk.

Stir until soft dough hold together. You may need to add liquid as necessary but don't over mix. Dough will be fairly soft. Form into 2 circles 6-8 inches wide and 2-3 inches high. cut them into wedges. Bake on ungreased  cookie sheet at 425 degrees for about 12-15 minutes until lightly browned.

Homemade Tacos

Recipe 1 is a bulk recipe and recipe 2 is something much simplier for a single meal.

Recipe 1:
Taco Mix:
1/4 cup Chili Powder
1/4 cup Flour
3 Tablespoons dried Minced Onion
1 Tablespoon Garlic Powder
2 & 1/2 Teaspoon Salt
2 Teaspoon dried Oregano
2 Teaspoon ground Cumin
1 & 1/2 Teaspoon Cayenne Pepper
1 Teaspoon ground Coriander

Combine the above ingredients. Store in an airtight container in a cool place for up to one year.

Tacos:
1 pound lean ground beef
3/4 cup water
tortillas or taco shells
1/4 cup taco seasoning

In Large skillet cook beef over medium heat until meat is no longer pink. drain meat. Add seasoning and water. Bring to a boil. Cook and stir for 2 minutes.  Heat Tortillas or taco shells. Fill shells or tortillas with taco meat. Add toppings and eat.

Toppings:

Salsa or Taco sauce
Lettuce
Tomatoes
Cheese
Sour Cream
Or whatever else suits your fancy

Recipe 2:
Brown 1 pound of ground beef and drain off fat.. Add 1 medium chopped onion, 1 clove minced garlic,  3/4 teaspoon salt, 1 teaspoon chili powder,  1 cup of tomato sauce, 1/2 cup water. Simmer this together for 15-25 minutes while you warm the shells in a  350 oven and ready the toppings.  Then eat.

Scallops with Citrus Glaze

1 to 1&1/2 pounds of Sea Scallops (not Bay Scallops)
1/2 teaspoon Pepper
1/4 teaspoon Salt
2 Tablespoons Olive Oil
4 Minced Garlic Cloves
1/2 cup Orange Juice
1/4 cup Lemon Juice
1 Tablespoon soy sauce
1/2 teaspoon grated Orange Peel

Salt & Pepper the scallops. Saute scallops in 1 tablespoon of the oil until firm and opaque. Remove and keep warm. In the same skillet, cook garlic in remaining oil for 1 minute. Add the juices, soy sauce, and orange peel. Bring to a boil; cook and stir for 5 minutes or until thickened. Serve over the scallops.

Aunt Jean's Cole Slaw Dressing

1 cup oil
1/2 cup vinegar
1 & 1/2 teaspoon salt (optional)
1 teaspoon celery seed
3/4 to 1 cup sugar
1 grated onion

mix really well in blender.