I have a scone recipe but it makes a wonderful biscuit with canola oil and buttermilk. My recipe would need a hugh overhaul to come close. I'm hoping maybe you have seen this recipe.

Here are just a few of my gazillion favorite recipes! All are pepared ahead and heated at last minute. CLAMS CASINO Posted by tobygirl (My Page) on Sun, Dec 23, 07 at 6:31 Here's a very good one, which I have made many times. 2 cans minced claims with their liquid 2 Tbls. lemon juice 1 small onion chopped 2 cloves garlic minced 2 Tbls. fresh parsley chopped or 1 tsp. dried 1/4 c. butter 1/2 tsp. oregano 3/4 c. seasoned bread crumbs 2 drops hot sauce or to taste 1/2 c. cheddar or parmesan cheese grated Paprika Preheat oven to 350 degrees. Simmer clams with their liquid and lemon juice in a covered saucepan for 5 minutes. Set aside. Saute onion, garlic and parsley in butter for about 5 minutes; then add the oregano, bread crumbs, hot sauce and clams/lemon juice mixture. Spoon into a greased pie plate and bake for 20 minutes. Sprinkle with the grated cheese and paprika and return to oven just until cheese melts. Serve warm with crackers. Robust Onion Cheese Toast (posted by Caliloo) 1 cup mayonnaise 1 package cream cheese, softened 4 oz blue cheese, crumbled 2 Tablespoons chopped parsley 2 tablespoons minced onion ½ teaspoon minced garlic ½ teaspoon hot pepper sauce ½ teaspoon white pepper 1 loaf sliced cocktail rye bread Combine mayo, cream cheese, blue cheese, parsley, onion, garlic, pepper sauce and white pepper. Cover and chill for 2 hours to let flavors blend. Can be made up to 2 days in advance. Spread 2 teaspoons mixture on each slice of bread and place on an ungreased cookie sheet. Cover with plastic and chill until ready to serve. To Serve: Preheat oven to 400 degrees. Uncover baking sheet and bake 10 15 minutes until toasts are puffy and slightly brown. Dlynn's Ham & Asparagus Roll-ups 24 fresh asparagus spears 1 (8 ounce) package cream cheese, softened 1 (4 ounce) package crumbled blue cheese 2 tablespoons mayonnaise 1 tablespoon chopped fresh chives 12 slices bread, crusts trimmed off 12 slices thinly sliced deli ham 1/4 cup butter or margarine, melted paprika Garnishes green onions, curl red bell peppers Snap off tough ends of asparagus, and remove scales from stalks with a vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4 to 6 minutes or until crisp-tender. Remove from steamer, and cool on paper towels. Stir together cream cheese and next 3 ingredients. Roll each bread slice with a rolling pin to flatten. Spread 1 side of each slice with 2 tablespoons cream cheese mixture; top each with 1 ham slice. Place 2 asparagus spears, tips pointed toward opposite ends, on one end of each bread slice; roll up, and place, seam side down, on a greased baking sheet. Brush with butter; sprinkle with paprika. Bake at 400° for 12-15 minutes or until golden. Serve immediately. Garnish, if desired. Note: Freeze unbaked rollups up to 1 month in an airtight container. Thaw in refrigerator, and bake as directed. Yield: 12 appetizer servings. Hot Beef Dip 4 oz dried beef, shredded 8 oz cream cheese, softened 8 oz sour cream small can of chopped chilis Bake at 350* until hot and bubbly.....about 20-25 minutes SUZIE'S PESTO CHEESECAKE CRUST 1 cup breadcrumbs 1/2 cup grated parmesean cheese 1/2 cup melted butter Mix all together and press into 9" springform pan. Bake 10 minutes. FILLING 4 (8 oz packages) cream cheese 4 eggs 1/2 cup heavy cream 2 cups pesto (from the refrigerator section of your grocer) Beat with electric mixer. Pour into prepared pan. Bake at 350* for 1 hour. Chill several hours or overnight. Remove from pan and decorate with a little chopped tomato or chopped sundried tomatoes. Slice into very thin slices and serve on small individual plates - or - cut into thirds and place 1/3 on serving plate and use to spread on crackers or baguettes. Be sure to decorate with a little chopped "red" tomato accent and maybe some green basil too. Looks beautiful! (If you cut into thirds, you can serve 1/3 and freeze the remaining for another time.) NEW MEXICAN CHILE DIP from the kitchen of Jim Myers Makes about 3 quarts 2-3 pounds ground beef 2 pounds Velveeta cheese cubed 2 large onions, chopped 1 - 28 ounce ounce can crushed tomatoes 4 cloves garlic chopped 2 - 4 ounce cans chopped green chiles 1 tablespoon chili powder 2 teaspoons cumin Brown ground beef with the onions and drain. Add remaining ingredients and simmer 20-30 minutes. Transfer to crock pot to keep warm. Use large corn chips for dippers.

Well....beans are always good.... you can make your own bean dip for about a dollar....just boil some pinto beans with a little onion until they are very soft and almost beginning to fall apart , about 1 1/2 hours, drain and cook dry....mash and add salt and lots of black pepper. You can make "crisps" by buying a loaf of day old french bread....one of those skinny baguettes, slicing thin about 1/4 inch, spray with butter flavored cooking spray and sprinkle with a little garlic salt and dried dill weed....and bake at 300 until very dry and slightly browned. Deviled eggs are cheap and everyone loves them. How about little smokies in BBQ sauce? That hot appetizer....forget what I call it so can't find the recipe...but it's sour cream and mayo mixed with shopped green onions and parmesan cheese spread on a toasted English muffin and then cut into quarters and heated until hot... Or any assortment of little sandwiches...tuna salad....egg salad....chicken salad...or make tiny brioche rolls and put a smear of honey dijon on them and a slice of ham. you don't always have to serve Brie and shrimp or crab dip. Linda C

You can pressure can veggies w/o salt. Sometimes there are textural changes without it, though. I'd recommend doing a test batch before going whole hog. Have you pressure canned before? Commercially frozen vegetables can be had w/o salt, but you do have to read each package as it varies from one brand to another. Salt is added to preserve the color. Frozen vegetables with seasonings and sauces tend to be very salty. Unsalted veggies should be less than 20 mg/ serving which accounts for what's there naturally. And, of course, home frozen veggies can be any way you like them. Now, re pickles: Pickling salt is about the same mg/quarter teaspoon as table salt (590 mg). Some brands of pickling salt may vary. Although you are combining the salt with water to make a brine (and you won't be consuming the salt that stays in the brine) still the point of pickling is to have the saline brine and the vegetable reach a saltiness equilibrium so the pickle is just as salty as the brine when the pickling process is complete. And in this instance, salt is not there for cosmetic, or even solely for flavor, purposes, it's there for functional food safety reasons. Otherwise your cukes would be a slimy, disgusting, foul mess instead of nice dill chips. The other issue is that it is complicated to calculate the mg/Na (sodium) in home-made brined pickles. Food companies can simply pay to have samples of the product tested to make the labels. Here's a rough way to calculate it for home-made pickles:You could take the total amount of salt added in the recipe (figure 1/4 c is four tablespoons, which is twelve teaspoons then times whatever the package of brining salt says, in this case we'll use 590 mg per quarter teaspoon or 48 times that 590 or 28,320 mg of sodium in the entire batch, counting both the brine and the pickles, by volume. ) Then you have to figure out the volume the pickle piece occupies relative to the entire volume and divide that into the 28,320 mg to get the amount of sodium (theoretically) in each piece. More or less. Pickles are a tasty little condiment, so even though my DH is on an very low sodium diet we still eat them. But in very small quantities. However, I also buy some commercial pickles because it's easier than doing all this calculations. There is surprising difference among the brands, Vlasic is pretty salty; my store brands are all over the place, but there's one brand that seems to be consistently the lowest among the various types of pickles. It's Mt Something Olive? Ida?(I am not at home right now, but could check for you. It may be a regional one in the Northeast.) I "allow" up to 75 mg of sodium for condiments per day out of 1,000 mg/day budget, which is very generous. The dietician thought it would be better to only allow 40 mg for the condiments. But we eat very little prepared food, so we have more room the add in tasty extras. Bread is the hardest thing to work with because, there again, salt is both for taste and also for function in managing the development of the dough. How low are you trying to go in mg/day? Most people here in the US eat 4,000-5,000 mg. It's recommended that we lower that to 2,000 for good health, even though 1,500 would be best for people with normal health. A cheesburger can easily exceed 1,750 mg/NA - along with all its other less-than-great things. Lowering sodium is tough but it can be done. Takes about 6 weeks to get accustomed to it. Don't use salt "substitutes" unless your Dr. specifically OKs them. They are loaded with potassium salts instead of sodium salts, which can be a problem for some people on low-salt diets. I can make some other suggestions about managing the food prep for a low-salt diet, if needed. I really worked at it at first. Now it's second nature. HTH L.