2 cups all-purpose flour
1 ½ tablespoons baking powder
1/3 cup sugar
½ teaspoon salt
5 tablespoons butter
5 tablespoons shortening
½ cup buttermilk and more for brushing
1/3 cup currents

Preheat oven to 425°
Yield: 12 scones

Combine first 4 ingredients by hand. Flake in butter, add shortening. Add buttermilk. Mix gently, just until ingredients are combined. Fold in currents. Kneed 15 times. Roll out dough to ¾ inch thick. Cut out scones with 2 ½ inch biscuit cutter; brush with a little buttermilk. Bake 15 minutes or until golden.

2 lbs. Boston Butt Pork
1 tablespoons salt
1 ½ teaspoon powdered sage
½ teaspoon nutmeg
1 ½ teaspoon marjoram
ground black pepper

Coarsely grind pork and mix with all ingredients. Cover and refrigerate 24 hours. Stuff casings if preferred or serve as patties.

1 tbsp dry yeast
½ c. warm water
1/8 tsp. ground ginger
3 tbsp sugar
1 can evaporated milk (13 oz.)
1 tsp salt
2 tbsp salad oil
4 – 4 ½ c flour

Grease and cornmeal empty coffee cans (one #2 or two #1 cans) and lids.
In big bowl dissolve yeast and water. Add ginger with one tbsp of sugar. Let set 15 min. (you do likewise – I like this part).
Add rest of sugar (2 tbsp.), plus milk, salt and salad oil.
Add flour gradually until dough is heavy and reasonably unsticky.
Knead 5 min. then put into greased cans and put on lids (greased).
Let rise until lids pop off (1 1/2h.)
Bake 350 – 30 min. #1 can – 50 min. #2 cans