Ham n Pineapple Scone - Irish 1 large and thick round unsweetened scone 1 cup cooked ham, diced 1 cup canned pineapple chunks, drained 1/2 cup cocktail sauce 1 cup pecans, shelled 1 tsp. chervil, chopped 1 cup cream cheese
METHOD: Preheat oven to 400 F (200 C). Using a food processor, blend cocktail sauce, pecans, chervil and cream cheese until smooth. Fold in ham and pineapple chunks. Cut scone in half horizontally. Spoon on ham mixture and spread across evenly like filling a cake. Press on scone lid firmly, but gently. Wrap in foil and bake for 20 minutes until hot. Serve hot or cold with a light salad and soft rolls for a quick dinner. *********************** This scone cake recipe combines ham and pineapple in a creamy pecan and herb sauce - a great quick meal with a light salad and soft rolls. This healthy, fast and easy to make baked scone cake recipe makes a great breakfast, lunch or dinner side dish, desert, or main course for all ages. This recipe serves 4 and is a thirty minute meal. Enjoy. From Vicki. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
