HOWTOWDIE (SCOTTISH ROAST CHICKEN)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Broiler, frying chicken
6 ea Medium onions
1/4 c Margarine or butter, melted
1 x ——–oat stuffing——–
1 ea Large onion finely chopped
1/4 c Margarine
1 c Regular rolled oat
1 t Salt
1/2 ts Ground coriander
1/2 ts Pepper
1/8 ts Grated nutmeg

Fill wishbone area of chicken with stuffing. Fasten
neck skin to back with skewer. Fold wings across back
with tips touching. Fill body cavity lightly. (Do
not overstuff) The stuffing will expand while
cooking. Place chicken, breast side up, in shallow
roasting pan. Cut onions in half and arrange around
the chicken. Brush chicken and onions with margarine.
Roast uncovered in 375 F oven, brushing chicken and
onions several times with remaining margarine until
chicken and onions are done, about 1 1/2 hours. OAT
STUFFING Cook and stir onion in margarine in 10 inch
skillet over medium heat unitl light brown. Stir in
remaining ingredients. Cook and stir until oats are
golden brown and crip, about 3 to 4 minutes.

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1 cup butter (no substitutions)
2/3 cup sugar
2 eggs
3 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
Topping:
1/2 cup butter
1 cup finely chopped almonds
1/2 cup sugar
2 tablespoons milk
2 teaspoons vanilla
Butter Cream Filling:
1 cup butter
2 egg yolks
2 cups powdered sugar
2 teaspoons vanilla
1/2 cup raspberry jam
Cake: Cream butter. Gradually add sugar, creaming well. Beat in eggs,
one at a time; Beat until light and fluffy. Add sifted dry ingredients
alternately with milk. Spoon batter into a well greased 9″ springform
pan.

Topping: Melt butter; blend in chopped almonds, sugar, milk, and
vanilla. Bring to a boil. Remove from heat and cool slightly. Spread
carefully over batter. Bake at 375 ^ for 50 minutes. Remove from oven
and cool. Remove springform pan.
Prepare filling.

Filling: Soften butter. Beat in egg yolks, powdered sugar, and vanilla.
Split cake horizontally into two layers. Spread bottom layer with butter
cream filling. Top with raspberry jam, letting some drizzle down sides.
Very carefully replace top layer of cake. Cut into thin slices and serve.

Yes, it does have over a pound of butter. Yes, it is very rich. It is
also a most delicious cake, so do try it for special occasions.

Title: Fruit-Nut Nibbles
Categories: Cookies
Yield: 24 servings

3 c Honey graham cereal
1 1/3 c Salted peanuts
1 c Banana chips
2 tb Margarine or
Butter; melted
2 tb Honey
1/2 ts Ground cinnamon
1/4 ts Salt
4 c Popped popcorn
; (about 1/4 cup
Unpopped)
1 c Flaked coconut
1 c Raisins

Recipe by: Betty Crocker’s Microwave
1. Mix cereal, peanuts and banana chips in 3-quart casserole or bowl. Mix
margarine, honey, cinnamon and salt; pour over cereal mixture, tossing
until evenly coated. Microwave uncovered on high 3 to 4 minutes, stirring
after 2 minutes, until toasted. Watch carefully so mixture does not burn.
2. Stir in popcorn, coconut and raisins. Sprinkle with additional salt if
desired. Let stand about 1 hour or until cool. Store in tightly covered
container up to 1 week. ABOUT 12 CUPS SNACK; 130 CALORIES PER 1/2 CUP.

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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.

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PORTUGUESE GARLIC DIP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk 8 oz. cream cheese
8 lg Cloves fresh garlic, minced
3/4 c Real mayonnaise
1 t Worcestershire sauce
Salt and pepper to taste

Mix all ingredients thoroughly, using just enough
mayonnaise to reach preferred spreading or dipping
consistency. Serve with chips for dipping or crackers
for spreading. Makes 2 cups.

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YELLOW SPLIT PEA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Dried yellow split peas
2 tb Extra-virgin olive oil
1 Onion — chopped
8 c Water
1 Carrot — chopped
1 bn Parsley — chopped
1/2 Bell pepper (any color)
1 Hot chili pepper (any color)
1 Bay leaf
1/4 ts Dried oregano or thyme
1 1/2 ts Salt — or to taste
Freshly ground black pepper
1/2 c Rice, uncooked (optional)

Rinse peas well. Drain.

Remove stems and seeds from peppers, reserving some chili seeds to flavor
soup if desired. Chop peppers.

In a large soup pot, saute onion in olive oil until soft. Add peas, water,
carrot, parsley, oregano or thyme, bay leaf, peppers (and seeds, if using),
salt, and pepper to taste. Simmer soup about 2 hours, until peas are soft.

If desired, rice may be added to soup 15 or 20 minutes before cooking is
finished.

Copyright 1994 Karen Mintzias May be freely distributed

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EDWARDS MANSION ORANGE MUFFINS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : California Desserts
Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cn Flour
2 c Sugar
1 1/2 tb Baking powder
1 1/3 c Butter — room temperature
3/4 c Shortening
1/2 c Milk
5 lg Eggs
1 1/4 c Orange juice
1 cn Orange sections — diced

Mix together all the dry ingredients. Add the butter,
shortening, milk, eggs and orange juice. Mix
thoroughly. Spoon batter into greased muffin pans
until 2/3 full. Top each muffin with an orange section.

Bake in a preheated 375 degree F. oven for 20 to 25
minutes. Makes 3 dozen muffins. Entered into
MasterCook by Terri Law, 8/22/96.

Recipe By : Sue Wilcott of Edwards Mansion

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FIG GINGER CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1/2 c Shortening
2 Eggs
1 c Corn sirup
1/2 c Sour milk
3 c Cake flour
1 t Baking powder
1 t Ginger
1/2 ts Cloves
1/2 ts Cinnamon
1 t Lemon flavoring
1 1/2 c Cooked dried figs
1/2 c Chopped nuts
1/2 ts Salt
1 t Baking soda

Boil figs 10 minutes, drain, and slice fine. Cream sugar and
shortening, add beaten eggs and sirup. Sift flour, measure, and sift
with baking powder, baking soda, salt, and spices. Add alternately
with milk to first mixture. Add flavoring, figs, and nuts. Beat
thoroughly. Pour into well-oiled layer cake pans. Bake in moderate
oven (375 F) about 20 minutes. Ice with ginger icing. If desired 1
1/2 cups soy or lima bean flour may be substituted for 1 1/2 cups
white flour. The Household Searchlight

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Title: Dinosaur Burger
Categories: Hamburger
Yield: 8 servings

9 x Inch loaf of unsliced
Sour-dough bread
Pouch dry onion soup mix
2 lb Ground beef
1 lg Tomato, sliced
1/4 c Water
Lettuce leaves
Sweet pickle chips

With large, serrated knife, cut bread horizontally in half. From top
half, remove soft bread, leaving crust, and crumble enough bread to
measure l cup. Set aside top crust. Preheat broiler. In large bowl,
with fork, combine bread crumbs, dry soup mix and water, let stand 5
min. Stir in beef lightly. Shape into 9 in. patty. Place on broiler
rack over pan. Broil 6 in. from heat till firm, about 10 min. Line
bottom half of bread with lettuce leaves. With 2 pancake turners,
lift beef patty onto lettuce. Top with tomato slices, pickle chips
and top crust. To serve, cut burger into wedges. Serves 6 to 8.

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