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CATEGORY CUISINE TAG YIELD
Eggs, Dairy *tabasco, Biscuits 12 Servings

INGREDIENTS

3 1/2 c All-purpose flour
5 t Baking powder
1 t Salt
3/4 c Butter or margarine
4 Eggs
1/2 c Milk
2 T TABASCO, R Jalapeno Sauce
1/3 c Minced green onions

INSTRUCTIONS

Preheat oven to 425F. In large bowl, combine flour, baking powder and
salt. With pastry blender or two knives, cut in butter to resemble
coarse crumbs. In medium bowl, beat eggs, milk and TABASCO(R)  Jalapeno
Sauce. Add milk mixture to dry ingredients to combine. Stir  in green
onions.  Lightly butter baking sheet. On lightly floured surface with
lightly  floured hands, pat dough to 1/2-inch thickness. With 3-inch
Shamrock  or round cookie cutter, cut dough. Reuse scraps. Place scones
on  prepared cookie sheet. Bake 12 minutes or until golden. Remove to
cookie sheet. Serve warm or cool completely to serve later.  Makes 12
scones.  Nutritional information per scone: 267 Calories, 6 g protein,
29 g  carbohydrate, 14 g fat, 103 mg cholesterol, 495 mg sodium
TABASCO(R) of McIlhenny Co., Avery Island, LA 70513  >Kitpath-Buster
1998-Mar >Submitted to McRecipe by Pat Hanneman  Recipe by:
http://www.tabasco.com/  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 20, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 265
Calories From Fat: 120
Total Fat: 13.5g
Cholesterol: 64.5mg
Sodium: 516.4mg
Potassium: 87.5mg
Carbohydrates: 29.3g
Fiber: 1.1g
Sugar: <1g
Protein: 6.3g


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