Girdle Scones (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
1/2 ts Bicarbonate of soda
1/2 ts Cream of tartar
1/2 ts Baking powder
1 oz Butter
1 t Golden syrup
Buttermilk, Or
Full cream milk OR
Sour milk

Tip:- To test for the correct heat of the girdle
sprinkle it with a little flour. If the flour browns
at once it is too hot; it should take a few seconds to
turn colour.

Sift the flour into a bowl. Add the other dry
ingredients and mix. Rub in the butter. Add the syrup
and sufficient milk and mix with a palette knife to a
soft consistency. Turn On to a floured surface and
roll quickly and lightly (handle as little as posible)
to about 1/4 inch thick. Cut in rounds. Grease and
heat the gridle and, with a slice or broad knife, turn
once until brown on both sides. Serve freshly baked,
spread with butter.

From the booklet Scottish Teatime Recipes Typed By Ray
Watson

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Title: Black Bean Soup
Categories: Soups/stews, Beans
Yield: 20 servings

2 lb Black beans 1/2 ts Cayenne
1/2 c Sunflower oil 1 tb Mixed vegetable seasoning
1/2 lb Bacon 4 ts Ground cumin
1/2 lb Diced ham 6 qt Chicken broth (OR
8 Onions, chopped 3 Bouillon cubes AND
7 Cloves garlic, minced 6 qt Of water)
7 Stalks celery w/leaves, 1/4 c White wine
Chopped 1 c Sherry
3 c Uncooked brown rice

Wash black beans, cover with water and allow to soak overnight; rinse;
drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion,
garlic and celery. Cook at high simmer until vegetables are soft, about 30
minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a
boil; reduce heat, cover and simmer 2 1/2 to 3 hours. Let soup cool; put
through blender a little at a time until smooth. Return to soup pot;
reheat on low about 45 minutes, adding wine and sherry. Ladle into bowls.

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Title: Coconut-Mocha Drops
Categories: Cookies
Yield: 48 servings

1 tb Freeze-dried instant
Coffee (dry)
1/4 c Margarine or butter
1/4 c Milk
3 c Powdered sugar
2 c Flaked coconut; toasted

Recipe by: Betty Crocker’s Microwave
1. Mix coffee, margarine and milk in large bowl. Cover loosely and
microwave on high 1 minute 30 seconds to 2 minutes or until margarine is
almost melted and mixture is hot. Stir until coffee is dissolved.
2. Stir in powdered sugar until smooth. Stir in coconut. Drop by scant
teaspoonfuls onto waxed paper. Let stand 15 minutes or until firm. ABOUT
4 DOZEN CANDIES; 55 CALORIES PER CANDY.

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Asian Savoy Salad

Recipe By : Jacques Pepin, Today’s Gourmet II
Serving Size : 4 Preparation Time :0:00
Categories : Asian Salad Dressings
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
1/4 teaspoon Tabasco sauce
1 teaspoon sugar
2 cloves garlic — peeled, crushed
1 tablespoon oyster sauce
1/2 pound savoy cabbage
1/2 cup carrot strips — julienned

Combine the dressing ingredients in a plastic bag large enough to hold the
cabbage.
Shred the cabbage finely. Add cabbage, toss it with the dressing, and
allow the mixture to macerate for at least 2 hours.
Transfer the salad and dressing to a serving bowl, sprinkle with the carrot
and serve.

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Per serving: 25 Calories; less than one gram Fat (2% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 480mg Sodium

Title: Chocolate-Bourbon Balls
Categories: Cookies
Yield: 18 servings

1/2 c Semisweet chocolate chips
2 tb Honey
1 1/4 c Finely crushed vanilla
-wafers
1 c Ground walnuts
1 tb Bourbon whiskey
Sugar

Recipe by: Betty Crocker’s Microwave
1. Mix chocolate chips and honey in 1-1/2-quart casserole or bowl.
Microwave uncovered on high 1 to 2 minutes or until chips are melted;
stir.
2. Stir in vanilla wafers, walnuts and whiskey. Shape into 1-inch balls.
Roll balls in sugar. Store in tightly covered container up to 10 days.
(Flavor will continue to develop as they stand.) ABOUT 1-1/2 DOZEN
CANDIES; 100 CALORIES PER CANDY.

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Jalapeno Corn Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup all-purpose flour
1 cup yellow cornmeal
2 T. sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg — lightly beaten
1/2 cup sour cream
1/2 cup milk
1/4 cup butter — melted
1 4 oz. can green chiles — chopped and drained

Preheat oven to 400 degrees. Grease twelve 2 1/2 inch muffin pan cups. In
large bowl combine flour, cornmeal, sugar, baking powder, and salt. Add
egg, sour cream, milk, butter, and green chiles. Whisk until batter is
smooth. Spoon batter into muffin pan cups. Bake 15 to 18 minutes. Serve
warm.

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BERNESE POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Cyberealm

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or Margarine
1 md Onion, chopped
1 sm Carrot, chopped
1 Stalk Celery with Leaves,
Chopped
1 Clove Garlic, minced
1/4 ts White Pepper
1/4 ts Dried Marjoram
1 pn Ground Nutmeg
1 1/2 lb Smooth-Skinned Potatoes,
Peeled and diced
3 1/2 c Chicken Broth
1 c Milk
1/4 lb Swiss Cheese, shredded
Salt

In 3-4 quart saucepan over medium heat, melt butter.
Add onion, carrot, celery and garlic, and cook,
stirring often, until soft but not browned. Mix in
pepper, marjoram, nutmeg, potatoes and broth. Bring to
a boil, cover, reduce heat slightly, and boil gently
until potatoes are tender, 25-30 minutes. Puree soup,
about half at a time, in blender or food processor
until smooth. Return to cooking pan. Gradually blend
in milk and reheat until steaming hot. DO not boil.
Stir in cheese, about 1/4 cup at a time, until it is
smoothly melted into soup. Taste, and add salt if
needed. Serve immediately.

Source: Medford Mail Tribune, 30 November 1993

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Title: SUGAR COOKIE ORNAMENTS
Categories: Cookies
Servings: 48

1 pk DUNCAN HINES Golden Sugar
-Cookie Mix
1 Egg
1 t Milk
Assorted colored sugar
-crystals, cinnamon gems,
-nonpareils or decors
DUNCAN HINES Vanilla Layer
-Cake Frosting (opt)

1. Preheat oven to 375’F.

2. Combine cookie mix, contents of buttery flavor packet from Mix, egg and
milk in large bowl. Stir until thoroughly blended. Form dough into 1″
balls. Place 3″ apart on ungreased baking sheets. Grease and flour bottom
of drinking glass. Press gently to flatten cookies to form 2″ circles.

3. Press end of drinking straw into top of each cookie to make hole.
Decorate cookies as desired or leave plain to frost.

4. Bake at 375’F. for 5-7 minutes or until set but not browned. Press
straw through holes in top of cookies again. Cool 1 minute on baking
sheets. Remove to cooling racks. Cool completely. Frost plain cookies, if
desired.

5. String ribbon through holes in cookies. Tie at top.

Makes 3 1/2 to 4 dozen cookies.

TIP: Frosting can be divided and tinted with a few drops of red and green
food coloring. Stir until well blended. Frost patterns on ornaments or
frost and sprinkle with decors.

PAINTED ORNAMENTS: Combine 1 egg yolk and 1 teaspoon water. Stir well.
Divide into 3 custard cups. Tint each with 1 drop different food coloring.
Sketch design on unbaked cookie with top of knife. Use clean watercolor
paint brushes to paint designs on cookies before baking. Bake and cool as
directed.

MMMMM

Crazy Chocolate Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Frostings Chocolate
Layer Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 cups Sugar
1 cup Cocoa
1 teaspoon Salt
1/2 cup Butter — softened
2 teaspoons Baking soda
2 cups Instant coffee — boiling
2 teaspoons Vanilla
2 Eggs
1/2 teaspoon Baking powder
—–FROSTING—–
2 cups Heavy cream
1/2 cup Sugar
4 tablespoons Cocoa
1 teaspoon Vanilla

FOR CAKE: Mix together flour, sugar, cocoa, salt; make well in center. Blend
together butter, baking soda and boiling coffee. Add all together and beat by
hand. Add vanilla and eggs and beat again. Add 1/2 tsp. baking powder and
blend. Bake in two 9″ layer pans for 30 minutes at 325~. Cake will not test
done but is! Cool on racks.
FOR FROSTING: Combine all ingredients in a bowl and chill for 1 or 2 hours.
Then whip at high speed until thick and creamy. Ice center and top. Refrigerate
till ready to serve.

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HUNKAR BEGENDI (ROASTED EGGPLANT PUREE)

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm Eggplant — (about 1/2 lb. or
— 2 md. (about 1 lb.
ea.)
1 tb Butter
1 tb Flour
1/3 c Milk
1/4 c Kasher/kasseri — freshly
— grated or use
Romano cheese
1/2 ts Salt
Black pepper — freshly grated

First, roast the eggplants in the following fashion:
Prick each one in 3 or 4 places with the tines of a
long handled fork. Then impale them, one at a time,
on the tines of the fork and turn them over a gas
flame until the skin chars and begins to crack. (If
you have an electric stove, pierce the eggplants,
place them on a large baking sheet and broil them 4
inches from the heat sseri; freshly
: ;grated or use Romano cheese
1/2 ts Salt
: Black pepper; freshly grated

First, roasm, cutting away any
badly charred spots on the surface. Cut the eggplants
in half lengthwise and chop them finely. Then mash
the pulp to a smooth puree with the back of a spoon or
with a mortar and pestle.
In a heavy 3 to 4 quart saucepan, heat the
tablespoon of butter over moderate heat. When the
foam begins to subside, stir in the flour and when it
is completely absorbed pour in the milk all at once.
Stirring vigorously with a whisk, cook over high heat
until the mixture comes to a boil and thickens
heavily. Beat in the pureed eggplant, reduce the heat
to low, and, stirring occasionally, simmer for 5
minutes. Off the heat add the cheese, salt and a few
grindings of pepper. Beat vigorously until the mixture
is thick enough to hold its shape almost solidly in
the spoon.
Taste for seasoning and serve at once. Hunkar
begendi traditionally accompanies roast or braised
veal or lamb.

Time Life Series: Middle Eastern Cooking, "circa 69″

MMed by: earl.cravens@salata.com

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