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Cheese 'n Dill Scones

These scones are traditionally Scottish and triangular-shaped and made with oats.

2 1/2 cups all-purpose flour
1/4 cup chopped fresh parsley
1 tablespoon baking powder
2 teaspoons dried dill weed
1/2 teaspoon salt
3/4 cup cold butter (NOT margarine)
5 ounces (1-1/3 cups) shredded Cheddar Cheese
1/2 cup sour cream
1/4 cup milk
2 eggs slightly beaten

Heat oven to 400 degrees. Combine flour, parsley, baking powder, dill weed and salt in medium bowl; cust in butter until crumbly. stir in 1 cup cheese. Add sour cream, milk and eggs; mix until just moistened.

Turn dough onto lightly floured surface. Knead until smooth (1 minute).

Divide dough in half; roll out each half into 8-inch circle. Cut each circle into 8 wedges.

Please each wedge 1 inch apart onto ungreased baking sheet. Sprinkle each with about 1 teaspoonful of cheddar cheese. Bake for 13 to 18 minutes or until lightly browned.

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Crockpot Green Bean Casserole

1 (10 3/4 oz.) can Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash of pepper
4 cups of French Fried Onions

Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1 1/2 qt. casserole dish. Bake at 350 degrees for 25 minutes or until hot.
Stir and sprinkle with remaining onions. Bake for 5 minutes.

Makes 6 servings.

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