A sampling of Taste of the Heartland

The News-Enterprise

Friday, the Historic State Theater Complex will host the Taste of the Heartland and Art Auction, a fundraiser to benefit the Community Clinic of Hardin-LaRue Counties. Twenty area restaurants will serve up samplings of their delectable dishes. Here's a sneak peak at the recipes two of them will offer.

See The News-Enterprise for a full story about the Taste of the Heartland. Call (270) 735-7479 for more information.

The Depot Restaurant

Greek shrimp

Peel and devein 16 20-count size shrimp. Stuff each with crumbled feta cheese, wrap with a very thin bacon strip and secure with toothpick. Place shrimp on a sturdy pan, brush with unsalted butter. Broil until shrimp is pink and bacon is done

Claudia's Tea Room

Cranberry Scones

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 stick butter

1/4 cup sugar

1/2 cup fresh or dried cranberries

1/2 cup chopped pecans

2 eggs

2 tablespoons orange juice

1 tablespoon vanilla extract

1 egg white mixed with 1 teaspoon water

Preheat oven to 400 degrees. Lightly grease a 10-inch circle of a baking sheet. In a large mixing bowl, stir together flour, baking powder, sugar and salt. Cut in the butter with a pastry blender until mixture resembles course crumbs. Add cranberries and pecans, tossing to coat. In a small bowl, whisk together eggs, juice and vanilla. Add flour mixture, stirring quickly to combine (dough will be slightly sticky). Turn out into a prepared baking sheet and pat into a 9-inch circle. Brush top and sides with egg white. Score the dough with a knife into eight equal wedges. Bake for 25 minutes or until golden brown. Cool for five minutes, then serve with orange preserve, butter or cranberry curd.