Oatcakes (Scottish)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Fine (Pinhead) Oatmeal
1/2 ts Barcarbonate of Soda
Pinch of Salt
2 tb Bacon fat or Melted Butter
1/4 pt Hot Water
Extra Oatmeal for rolling

: To test the correct heat of the gridle
sprinkle it with a little flour. If the flour browns
at once it is too hot; it sould take a few secounds to
turn colour.
: Set the oven to 375F/Gas 5 or heat a gridle or
heavy frying-pan. Mix the oatmeal, the bicarbonated of
soda and salt together in a bowl. Add the melted fat
and the hot water. Stir well until it makes a soft
paste. Sprinkle some oatmeal on a board. From the
dough into a round and roll it out as thinly as
possible, adding oatmeal to the serface as necessary,
to prevent sticking. Brush off the excess oatmeal. Cut
the dough into 4 or 6 pieces. To oven bake; place on a
large ungreased baking sheet. Bake for 15-20 minutes.
To gridle bake; bake on a hot gridle or frying-pan
until the edges begin to curl. Turn over and cook the
other side. Do not let the oatcakes brown; they should
be a pale fawn colour. Put on a wire rack to cool.
They are delicious served with cheese. :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson

– – – – – – – – – – – – – – – – – –

Title: Low-Fat Cream Of Carrot Soup
Categories: soups, vegetables
Yield: 1 servings

5 cooked carrots
2 cooked peeled potatoes
1 cooked onion
1 can chicken broth (10 oz.)
1 can water (10 oz.)
1 tb curry powder
1 ts minced fresh ginger root
1 salt and pepper to taste

In blender, puree carrots, potatoes and onion until smooth; add to
microwaveable bowl. Add chicken broth, water, curry powder, ginger
root and salt and pepper to taste. Heat at high for 4 minutes or
until heated through, stirring once.

—–

HALLOWEEN SPIDERS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Holidays
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Peanut butter
2 tb Powdered sugar
2 tb Graham cracker crumbs
2 tb Coconut
Licorice
Raisins

Mix peanut butter, sugar and crumbs together and form
a ball. Divide the ball into 2 parts to form 2 balls,
1 slightly smaller than the other. Roll balls in
coconut and place smaller ball on top of larger one.
The smaller ball with be the head and the larger 1,
the abdomen. Add 8 licorice legs and 8 raisin eyes.
Makes 1 scary spider.

– – – – – – – – – – – – – – – – – –

Title: KRISPIE COOKIES BY FRANCES
Categories: Cookies
Yield: 12 servings

1/2 c Shortening (can)
1 c Brown Sugar
2 Eggs
2 c All-Purpose Flour
1 ts Cream of Tartar
4 c Rice Krispies
Chocolate chips (if desired)
1/2 c Butter
1 c White Sugar
1 ts Vanilla
1 ts Baking Soda
1 ts Salt
Nuts (if desired)

Cream shortening, margarine with sugars. Add eggs and vanilla. Sift
dry ingredients together, add to the above, then add cereal and blend
in gently. Drop on un-greased cookie sheet, by teaspoon. Bake at 350
degrees for 12 to 15 minutes

—–

Brownie Tarts

Recipe By : Morris Hymes
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c butter or margarine, softened
3 oz. cream cheese, softened
1 c all-purpose flour
FILLING:
1/2 c semisweet chocolate chips
2 tbsp butter or margarine
1/2 c sugar
1 egg, beaten
1 tsp vanilla extract
1/2 c chopped pecans, opt.
Maraschino cherry halves, opt.

In a mixing bowl, cream the butter and cream cheese. Add flour; mix
well. Chill for 1 hour. Shape into 1-in. balls. Place in ungreased
miniature muffin cups; press into the bottom and up the sides to form
a shell. For filling, melt chocolate chips and butter in a small
saucepan. Remove from the heat; stir in sugar, egg and vanilla. Add
the pecans if desired. Spoon int o shells. Bake at 325 for 30-35
minutes or until brownies test done with a wood en pick. Cool 10
minutes before removing to a wire rack. Garnish with cherries if
desired. Yield: 2 dozen.

– – – – – – – – – – – – – – – – – –

Title: Braised String Beans (Fassoulakia Yahni)
Categories: Greek, Vegetables
Yield: 4 servings

1 lg Onion; chopped
1 sm Garlic clove; minced
3/4 c Olive oil
1 ts Tomato paste
1/2 Fresh tomato
— peeled and chopped
1 lb String beans
Parsley or mint; chopped
Salt and pepper
Water

Saute onion and garlic in olive oil until soft. Add tomato paste and
fresh tomato and simmer until sauce is slightly thickened. Add string
beans and seasoning and enough water to cover. Cover and cook until
beans are tender. Makes 4-6 servings.

Source: The Art of Greek Cookery,
by the Women of St. Paul’s Greek Orthodox Church

Typed for you by Karen Mintzias

MMMMM

PONCIT

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Entrees Filipino

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Cooking oil
2 Garlic cloves, minced
1 Onion, minced
1 c Meat, boiled (pork,
-chicken, or shrimp)
1 lg Carrot, cut into
-thin strips
1 sm Cabbage, shredded
3 tb Soy sauce
3 tb Broth
1 Celery, bunch
8 oz Rice sticks
-or wheat noodles
1 t Salt
1 t MSG
1 Spring onion, chopped

Saute garlic in cooking oil. Add onions, meat, carrot and cabbage. Season
with soy sauce and fry for 2 more minutes. Add broth and simmer, then add
celery.

When vegetables are cooked, add rice sticks or noodles and season with salt
and MSG. Garnish with spring onions. Serve with lemon.

NOTES:

* Filipino cabbage in garlic and soy sauce — I got this from Lynne
Fitzsimmons who got it from a Filipino friend of her mother’s.

* You will need a big frying pan to fit all the ingredients. You may
leave out the salt and MSG if you like. I have successfully used
lightly-microwaved bacon as the meat.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: approximate measurement OK.

: Pat Caudill
: Tektronix, Inc., Portland, Oregon, USA
: patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

Title: CROCKPOT STUFFED CABBAGE
Categories: Beef
Yield: 6 servings

24 ea CABBAGE LEAVES
1 c CHOPPED ONIONS
1/2 c MINUTE RICE
1/8 t PEPPER
1/4 t NUTMEG
6 oz CAN TOMATO PASTE
1 lb LEAN GROUND BEEF
2 ea MINCED GARLIC
1/2 t SALT
1/4 t LEAF THYME
1/4 t CINNAMON
3/4 c WATER

WASH CABBAGE LEAVES. BOIL 4 CUPS WATER. TURN HEAT OFF. SOAK LEAVES
IN WATER FOR 5 MINUTES. REMOVE, DRAIN AND COOL. COMBINE REMAINING
INGREDIENT EXCEPT TOMATO PASTE AND WATER. PLACE 2 TBSP OF MIXTURE ON
EACH LEAF AND ROLL FIRMLY. STACK IN CROCKPOT. COMBINE TOMATO PASTE
AND WATER AND POUR OVER STUFFED CABBAGE. COVER AND COOK ON LOW
SETTING FOR 8 TO 10 HOURS.

MMMMM

JAMES BEARDS MOTHERS FRUIT CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
125 g Glace cherries
90 g Glace apricot
250 g Glace pineapple
125 g Mixed peel
300 g Raisins
125 g Sultanas
125 g Currants
1/3 c Brandy
90 g Pecans
1/4 c Flour
90 g Butter
1/2 c Sugar
1/2 c Soft brown sugar
3 lg Eggs
45 g Grated dark chocolate
1 tb Brandy
1/2 c Flour
1/2 ts Cinnamon
1/4 ts Nutmeg
1 pn Ground cloves
1/2 ts Baking powder

Place cherries, apricots, pineapple, peel, raisins, sultanas,
currants in a bowl. Marinate in brandy 2 days stirring occasionaly.
Add nuts and 1/4 cup of flour, stir well. Cream butter with two
sugars add eggs mixing well between each. Add chocolate and brandy.
Sift in flour, cinammon, nutmeg, cloves, baking powder. Add fruit mix
and blend thoroughly. Pour into tin, hollow the centre, bake
150degrees 2 1/2 to 3 hours. Paint with brandy and store at least two
months to mature.

– – – – – – – – – – – – – – – – – –

Title: Tortilla chips
Categories: Breads, Snacks, Mcdougall
Yield: 2 servings

12 Corn tortillas
–thawed in bag, these can b
Purchased frozen in most foo

Recipe by: McDougall Preheat oven to 275 degrees. Cut tortillas into four
quarters. Lay pieces on a dry baking sheet in a single layer. Bake at 275
degrees about 20 to 30 minutes, until crisp. May also be served soft. Let
thaw in bag, remove from bag, wrap in foil or place in covered baking dish,
and heat in a warm oven for a few minutes. Serve warm.

HELPFUL HINTS: Before baking, sprinkle torillas with some onion powder,
garlic powder, or chili powder. This may also be done with pita bread. Cut
into triangles and separate one side from the other. Lay on a baking sheet
and bake as above. Makes delicious whole wheat crackers for dipping.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM