Hot Bacon And Oat Cobbler Recipe
Hot Bacon And Oat Cobbler has yummy taste. The bacon with eggs gives the Hot Bacon And Oat Cobbler a prefect taste.
Ingredients
| 1 or 2 cans concentrated vegetable soup | ||
| Butter/Margarine | 2 Ounce | |
| Cheese | 1 Teaspoon (Leveled), grated | |
| Bacon rashers | 4 | |
| Self raising flour | 6 Ounce | |
| Rolled oats | 2 Ounce | |
| Egg | 1 | |
| Milk to make | ||
| 1/4 pint with the egg | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut bacon into small pieces and fry.
Sieve flour and seasonings into basin.
Add rolled oats.
Mix thoroughly.
Rub margarine in lightly.
Add bacon.
Beat egg and milk together.
Pour over dry ingredients.
Mix with palette knife.
Roll out on floured board to about 1/2 inch thick.
Cut into rounds.
Put the vegetable soup into a casserole and meanwhile heat for about 10 minutes in a moderately hot oven (400°F.€”Gas Mark 5).
Arrange rounds of scone on top, sprinkle with grated cheese to give them an attractive glaze.
Bake for approximately 12-15 minutes in a hot oven (425-450° F.€”Gas Mark 6-7).
This makes a filling and economical meal.
Sieve flour and seasonings into basin.
Add rolled oats.
Mix thoroughly.
Rub margarine in lightly.
Add bacon.
Beat egg and milk together.
Pour over dry ingredients.
Mix with palette knife.
Roll out on floured board to about 1/2 inch thick.
Cut into rounds.
Put the vegetable soup into a casserole and meanwhile heat for about 10 minutes in a moderately hot oven (400°F.€”Gas Mark 5).
Arrange rounds of scone on top, sprinkle with grated cheese to give them an attractive glaze.
Bake for approximately 12-15 minutes in a hot oven (425-450° F.€”Gas Mark 6-7).
This makes a filling and economical meal.
Chef
