SCOTTISH CHEDDAR CHEESE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions — thinly sliced
55 g Butter
55 g Flour
2 1/2 c Stock
2 1/2 c Milk
1 pn Pepper
170 g Scottish Cheddar Cheese
— grated

This is a recipe from Toravaig House Hotel, a small
family hotel at Knock Bay in the south or garden of
Skye, five miles south of Armadale.

Melt the butter in a saucepan and cook the onions for
a few minutes.

Add the flour and cook for another minute.

Stir in the milk and stock, bring to the boil, season
and simmer gently for about 5 minutes.

Toss the grated cheese gently into the soup and simmer
until melted.

DO NOT ALLOW TO BOIL.

From: Janet Warren, A Feast of Scotland, Lomond Books,
1993, ISBN 1-85051-112-8

Typed for you by Rene Gagnaux @ 2:301/212.19

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Title: ALMOND POPPY NOODLES!
Categories: Pasta
Yield: 4 servings

8 oz Medium egg noodles
4 tb Butter or margarine
1/2 c Slivered almonds
1 tb Poppy seeds

Cook noodles according to package directions. In large skillet, melt 1 T
butter and lightly brown almonds. Stir in remaining butter, noodles and
poppy seeds; heat through. Serve, if desired with pork roast.[1-2]

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Rice and Beans for lunch

In the morning (or the night before), combine in a
plastice container:

1 cup (before cooking) of brown rice (basmati) cooked in vegatable broth
instead of water.
1/2 can spiced italian tomatoes
1/2 bunch parsley
1/2 can small brown beans (seasoned version)
6-12 fresh or canned oyster mushrooms

Mix. Nuke for 3 minutes at high for lunch. Yummee!

Title: Peanut-Butter Bonbons
Categories: Candies
Yield: 48 servings

-Nancy Speicher DPXX20A
4 ts Butter or margarine
2 tb Evaporated milk
1/2 ts Vanilla extract
ds Salt
2 c Sifted confectioners’ sugar
1 c Creamy peanut butter
1 tb Dark corn syrup
6 oz Semisweet chocolate pieces
1 tb Shortening

1. In 3-quart saucepan, over low heat, melt butter. Stir in
evaporated milk, vanilla, and salt; mix well. Remove from heat.
2. Gradually add 1 1/2 cups confectioners’ sugar, stirring until
mixture is thick and smooth. Add peanut butter and corn syrup; mix
well.
3. Turn out onto board lightly sprinkled with remaining
confectioners’ sugar. Knead until consistency of fondant.
4. Form slightly rounded teaspoons of dough into balls.
5. In top of double boiler, melt chocolate and shortening over hot,
not boiling, water. Remove from heat.
6. Using toothpick, dip balls into chocolate just until half covered.
Place on waxed paper. Refrigerate until firm. Makes 48 balls.
From McCalls Cookery No. 13.

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Title: Strawberry Meringue Pudding
Categories: Australian, Desserts, Ceideburg 2
Yield: 6 servings

Text Only

This is an Australian recipe circa 1950 (cakes and puddings always
were Australia’s forte) which deserves a revival. At the time, most
homes always had a supply of cake and biscuits on hand, so cake and
biscuit crumbs were a by-product which needed a use. Nowadays you
will probably have to buy a plain cake to obtain the crumbs. The
recipe is hardly for weight-watchers but, even so, is quite low in
fat.

Preheat the oven to 190C. Hull 3 cupfuls of strawberries and slice
them into an oven dish. Sift over them half a cup of icing sugar.
Heat one cup of milk. Separate 2 eggs, beat the yolks and stir into
the milk off the heat. Add 1 cup of cake or sweet biscuit crumbs and
spread the mixture over the strawberries. Bake for 20 to 25 minutes.

Meanwhile beat the 2 egg whites until stiff then fold in 4
tablespoons of castor sugar. Remove the pudding from the oven and
pile this meringue on top of it in peaks, or swirls.

Bake in a slow (130C) oven for 15 to 20 minutes.

Makes 6 servings.

Posted by Stephen Ceideberg; November 17 1992.

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BURGOO

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Stews Beef
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Ready to Cook BroilerChicken
2 lb Beef Shank Cross-cuts
12 c Water
1 tb Salt
1/4 ts Pepper
6 ea Slices Bacon
56 oz (2 cns) Tomatoes
1 c Cubed Peeled Potatoes
2 c Coarsely Chopped Carrots
1 c Chopped Onion
1 c Chopped Celery
1 c Chopped Green Pepper
2 tb Packed Dark Brown Sugar
1/4 ts Crushed Dried Red Pepper
4 ea Whole Cloves
1 ea Clove Garlic, Minced
1 ea Bay Leaf
4 ea Ears Of Fresh Corn
32 oz (2 cns) Butter Beans
10 oz Frozen Cut Okra
2/3 c Unbleached All-purpose Flour

In 10-quart Dutch oven or stock pot combine chicken,
beef cross cuts, water, salt and pepper. Cover; cook
til meat is tender, about 1 hour. Remove chicken and
beef from broth, reserving broth. Remove chicken and
beef from bones; discard skin and bones. Cube beef
and chicken. Set aside. Cook bacon til crisp; drain,
reserving drippings. Cruble bacon, set aside. To
reserved broth in Dutch oven, add cubed beef,
undrained tomatoes, potatoes, carrots, onion, celery,
green pepper, sugar, red pepper, cloves, garlic,and
Bay Leaf. Cover; simmer 1 hour, stirring often.
Remove cloves and bay leaf. With knife, make cuts
down center of each row of corn kernels and scrape off
of cobs. Add corn, cubed chicken, undrained beans,
and okra to Dutch oven; simmer 20 minutes. Blend
flour and reserved bacon drippings; stir into stew.
Cook until stew thickens. Salt to taste. Garnish with
parsley and serve hot with baking powder biscuits for
a great meal.

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Title: Jello Aquarium Recipe
Categories: Kids
Servings: 6

1 pk Jello Berry BLUE jelly
-powder
1 c Boiling water
2 c Ice cubes

gummy fish

Dissolve jelly powder in boiling water. Add ice cubes, stirring until
jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon jelly
into to clear sided bowls. Poke 3 or 4 gummy fish into each dish of
slightly thickened jelly. Refrigerate 30 minute to set. Serve with 1-1/2
hours.

Origin: Insert from Jello Berry Blue Shared by: Sharon Stevens

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Three-Rice Party Salad (with EASY variation)

Recipe By : Dettmer Lloyd-Davies (1993) The Rice Book
Serving Size : 18 Preparation Time :3:00
Categories : Rice Cookbook

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups wild rice, cooked
1 1/2 cups long-grain brown rice — cooked
1 1/2 cups long-grain white rice — cooked
1/4 teaspoon mustard powder
The juice of
1 large lemon
8 tablespoons walnut oil
3 shallots — finely chopped
4 tablespoons mixed herbs

Cook the three types of rice separately, as directed on each package. When
cooked, spool all the rices together into one large shallow dish to cool.
Whisk the mustard power, lemon juice and walnut oil together. Stir into
the rice with the shallots and herbs. Refrigerate for 2 hours to allow the
flavors to blend. Serve cold.

EASY Variation – buy a package of mixed rices, the one with a “fine herb”
seasoning packet and lower salt. Cook as directed on the package. Allow to
cool. Use a commercially blended lemon-mustard- Caesar Salad dressing.
Chill in freezer for 1 hour. Top with chopped, roasted walnuts or pecans and
a little fresh parsley. (To roast nuts: roast chopped nuts in a dry wok,
over moderately high heat, stirring frequently for about 2 minutes or until
aromatic. Remove from the hot wok at once and allow to cool in non-metal
pan before using.)

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NOTES : “This multicolored salad makes an attractive party dish for large
number sof guests. If desired, reheat the salad and serve warm for a buffet.”

Title: S’mores
Categories: Camping
Yield: 1 Servings

Marshmallows
Hershey bars
Graham crackers
Green sticks or coat
Hangers

Get prepared by getting 1 large graham cracker and breaking it in
half. Cover 1/2 of the graham cracker with Hershey bar.

Put a marshmallow (or 2) on the stick and hold it over the fire until
roasted. Some people like them lightly golden, others like to catch
them on fire and then blow the fire out. If you do that, be careful.
You have to put the fire out quickly or your marshmallow will fall on
the ground. When the marshmallow’s roasted, place on top of the
Hershey bar, put the other graham cracker on top and bite down. Yum!

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Title: Pampushky (Raised Doughnuts With Filling)
Categories: Russian, Christmas, Bread
Servings: 10

2 tb Sugar
1/2 c ;Water
2 pk Active Dry Yeast
1/4 c Milk
5 c Unbleached All-Purpose Flour
-; Up To 6 May Be Needed
1/4 lb Butter; 1 Stick
1/2 c Sugar
2 lg Eggs
3 lg Egg Yolks
1 ts Salt; If Using Sweet Butter
1 ts Vanilla Extract
Zest Of One Lemon
1 c Rose Preserve Or Any Dry
-Fruit Preserve
Powdered Sugar; As Needed

Combine the sugar and water, sprinkle with the yeast, and let stand until
soft. Heat the milk to lukewarm, and add the milk and 1/4 cup of the
flour to the yeast mixture. Beat well, cover and allow to rise until
light and bubbly, about 10 minutes. In another bowl, cream the butter and
sugar. Beat eggs and egg yolks together, blending well and combine with
the sugar-butter mixture, beating thoroughly until the eggs are pale
white. Grate a lemon on a fine grater until all of the yellow color is
grated off and add this (the zest), vanilla, and the yeast mixture to the
butter-egg mixture. Mix in 4 cups of flour. If the dough seems a little
loose, add a little more, but the dough should be soft. Knead, by hand,
for about 10 minutes. Replace in a greased bowl, turning once to grease
the top, and cover with a damp towel, set in a warm place until double in
bulk. Punch down, knead a few more times, and allow to rise again until
the dough is doubled. When doubled, divide the dough into 4 parts. On a
lightly floured surface, roll one part into a rectangle about 1/4-inch
thick, turning once or twice during the rolling to achieve a uniform
thickness. Dust with flour sparingly. Place 1 ts of rose preserve at
evenly space intervals on the dough, or with a 2 1/2-inch cutter, gently
form impressions and place the filling in each. Roll another portion out,
as above, to the same thickness, and gently cover the first, overlapping a
little. (Filling will show through.) Cut circles with the cutter. Place
them on a lightly floured cookie sheet and allow rise until double in
size. Repeat until all of the dough is used, rolling out the scraps last.
Heat oil or shortening to 375 degrees F. in a deep fryer or wide skillet.
Test the temperature by frying a piece of bread; it should bubble and turn
golden quickly. The fat should not be smoking. Fry 5 or 6 pampushky at
a time. Do NOT crowd as this lowers the temperature and the doughnuts
will absorb too much grease. When one side is golden, flip with a spoon
to fry the other side. Dough will puff up in the frying. Perfect
pampushky are light as air. Drain on paper towels. When slightly cooled,
sprinkle with powdered sugar.

Serve with tea.

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