Shadowfoot Recipes

Ingredients

• 4 cups self-raising flour (I use standard flour plus baking powder)
• 1 can lemonade (330ml)
• 1 bottle cream (300ml)
• Pinch of salt (always when using flour)

Note: There is no need to add extra sugar to scones.

Method

1. Pre-heat oven to 220°C.
2. Mix all ingredients together in a large bowl to form a soft dough.
3. Turn out onto a floured surface and knead into a squarish shape, about 2cm thick.
4. Cut into size and place together on an ungreased baking tray. (I used baking paper.)
5. Bake for 10 - 15 minutes, until top is browned.

Enjoy with cream or jam.
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Some of the recipes here do not state precise temperatures. This table is a useful guide.

Description	°F	°C
Cool oven	200°F	90°C
Very Slow oven	250°F	120°C
Slow oven	300–325°F	150–160°C
Moderately Slow	325–350°F	160–180°C
Moderate oven	350–375°F	180–190°C
Moderately Hot	375–400°F	190–200°C
Hot oven	400–450°F	200–230°C
Very Hot oven	450–500°F	230–260°C
Fast oven	450–500°F	230–260°C

This recipe is from my mother's old recipe book. Note that rounding up to the nearest metric weight is not a good idea; the fruit will be too heavy.

Ingredients

• 1lb Raisins
• 1lb Sultanas
• 1lb Currants
• 1lb Mixed Fruit
• ¼lb Peel
• Cherries
• 5 cups Ginger ale
• 1lb Brown Sugar
• 1lb Butter
• 1 teaspoon Vanilla essence
• 1 teaspoon Lemon essence
• 1 teaspoon Almond essence
• 2 teaspoon Mixed spice
• 10 Eggs
• 1¼lb Flour

Method

1. Soak fruit in ginger ale overnight (or longer).
2. Cream butter and sugar.
3. Add essences and mixed spice.
4. Alternate adding flour and eggs, beating well.
5. Drain fruit and add to mix.
6. Pour into greased, lined tin (I use one about 9" square).
7. Bake for 5½ hours; 250°F (120°C) for the first hour then 225°F (100°C) for the rest of the time. Test with a skewer to ensure it is properly cooked.

Serves 4.

Ingredients

• 4 chicken breasts, skin and excess fat removed
• 60ml (¼ cup) tequila
• 60ml (¼ cup) lime juice
• 2 small chillies, finely chopped
• 3 garlic cloves, crushed
• 15g or ¼ cup finely chopped coriander leaves (cilantro)
• 1 tablespoon olive oil
• Lime wedges

Method

1. Mix tequila, lime juice, chilli, garlic, coriander, and olive oil in a non-metalic bowl.
2. Add chicken, ensuring it it coated in the marinade.
3. Cover and refrigerate for at least two hours, preferably overnight.
4. Preheat chargril to medium-high.
5. Remove chicken breasts from marinade and season with salt and pepper.
6. Grill chicken for 7-8 minutes on each side or until cooked through.
7. Slice chicken into 1cm slices on the diagonal.
8. Serve with lime wedges.