donner doon Memory
Recipes frae GlescaPals
Recipes frae GlescaPals
...... all over the world
Extracts from guestbook, messageboard and
Clootie Dumpling I
MacKenzie (nee Pritchard), [age 75] Glasgow) Apr
clootie dumplin' with oot the cloot
3 oz self raising
3 oz white bread
4 oz shredded suet
4 oz caster
2 oz currants
1 tsp mixed spice
quarter pint of milk
method : Mix all the ingredients in a large bowl to form a dough.
Spoon it into a greased 2 pint basin.(bowl), place pudding basin in a pan
half filled with water. Make sure the pan has a tight fitting lid-use this
method if you don't have a proper steamer. Cover with the lid and steam for
3 hours, topping up with boiling water from time to time to maintain the
Clootie Dumpling II
Forte (nee Cookman), Australia
clootie dumplin' Glesca style....no whit a mean...
As long as ye keep the heid it's nae boather makin a clootie dumplin.
First of a' gether the gither a ferr-sized basin....a big boul.a plate that
will fit inta the poat,
aboot a squerr yerd o'cotton cloath an a'dauda string, an' a kettle oan the
Here's whit goes inta the dumplin.
Punna self-raisin floour Punna
currants an' a haunfa o'raisins
Quartera punna suet
punna granuatit sugar
Fower wee teaspoon fa o'mixed
spice A big
Rummie up the hale-jing-band in a boul. addin a wee tate mulk so's ye get a
dough thats still an'no'runny.
Tim some bilin'watter oot the kettle inta the fit o' the basin an spread the
cloath (or cloot) oan tap watter.
Cowp the hale o' yur dough oot the bowl an oan tae the cloot in yir
Draw the coarnurs o' the cloot the gither an tie wi' the string.
(Don't tie the string too tight or the dumplin' might burst efter swellin'
up an ye'll be in a helluva mess.)
Noo ye've a big bag o' dough aboot the size o' a fitba.
Next ye pit a plate in the fit o' the big poat . Then gently ye lower
the dumplin'oan tae the plate.
Efter that poor as much bilin watter inta the poat as will cover yir dumplin.
Efter a' this cairry-oan ye'll mibbe waant a cuppa tea an' a wee lie-doon.
Anyway whitivvur ye dae, don't let the domplin' simmer fur mair than three
-an-ahauf oors. Efter that time wheech it oot the poat an' oan ta the plate.
Peel aff the cloot an therr ye hav a dish fit tae set afore a dizzen egon
Clootie Dumpling III [
GlescaPal Dazzle, England ] Feb.2009
Here is the recipe for microwave clootie dumplin'.
It only takes 9 minutes and is every bit as delicious as the auld method of
steamin' it fur 6 hours.
MICROWAVE CLOOTIE DUMPLIN’
1/2 pint of water -
3/4 cup of white sugar -
2 eggs beaten -
1/2 lb. plain flour otherwise known as all purpose. -
1 tsp each of mixed spice, cinnamon & bicarbonate soda. -
1/2lb butter -
1/2 lb of sultanas -
1 tbsp of treacle (molasses).
Mix water, sugar, mixed spice, cinnamon, sultanas, butter and treacle in a
pan on the stove (cooker) - bring to boil - simmer one minute - remove from
heat - mix in flour, soda & add beaten eggs.
Pour into a microwave bowl - lined with plastic wrap
Put in microwave for 9 minutes
Empire Biscuits (
GlescaPal Jimmuck, Canada, )
Half cup soft butter: half cup white sugar:
2 cups flour:
1tsp.baking powder: 1/4 tsp.salt:
Beat butter with sugar until fluffy, beat in egg and vanilla: in a separate
bowl' put flour, baking powder & salt, stir in butter mixture in 3
additions (wee bits). Roll out to 1/8th. inch thickness, cut with
round cookie cutter (Ah' like the saucepan lid size, LoL!) and put on
baking sheet. Bake at 350' for about 10 minutes: cool: spread Jam on half of
the cookies: top with remaining cookies,
Noa feenished yet! haud oan!!
Topping: 1 cup icing sugar (sifted): 1/4 tsp. almond flavouring: 1
tbsp. appx. Hot water: 25 pieces of candied cherries Mix and spread on
tops and Wallah! Empire Cookies fae a wee Nova Scotian Lassie
Empire Biscuits (
GlescaPal Dazzle, England ) Feb.2009
Empire biscuits are easy tae if ye can still get Royal Scot biscuits.....
Jist Jam two Royal Scot biscuits together, ice then stick a glazed cherry on
top...cheating but really nice
Biscuits ( GlescaPal Linda
Shearer, Glasgow )
8 oz flour
3 oz margarine or lard and margarine mixed
2 rounded tablespoons fine sugar 1
level teaspoon baking powder
salt 1 egg
beaten a little milk
Mix flour, baking powder, rub in fat, then add the sugar. Mix in enough egg
and milk to make a stiff paste. Knead on a lightly floured board, roll out
to 1/4 inch thick. Cut into rounds and prick all over with a fork. Bake on a
greased tray in a moderate oven for 10 to 15 minutes or till pale brown.
Cool on a wire tray.
GlescaPal, Bonny, Glasgow, Scotland )
Makes 12 pancakes ------ Scots pancakes are cooked on a
hot girdle and are entirely different to crepes (also known as pancakes in
Ingredients 8 oz plain white flour
-- 2 teaspoons bicarbonate of soda
-- Large pinch of salt
-- 1 tablespoon castor sugar --
-- 2 tablespoons oil -- 1
egg -- Milk to mix
Directions Heat the girdle and grease lightly. Sift all the flour and
bicarbonate of soda into a bowl. Add in the castor sugar, oil, egg and a
little milk. Stir into the flour and add enough milk to make a thick creamy
mixture, approximately the consistency of very thick double cream. Drop
spoonfuls of the mixture onto the hot girdle and cook until they bubble on
top. Turn and cook on the other side until golden brown. While cooking the
rest of the mixture store the cooked pancakes between a small folded
Serve the warm pancakes with butter and preserves.
GlescaPal, Chrissie, Glasgow, Scotland ) Jan 2006
Half an ounce (15g)
1tbsp glolden syrup
6oz (175g) plain
1tsp cream of
2tsp baking powder
quarter pint (150ml) milk 1oz (25g) caster sugar
pinch of salt
1. Place the syrup, butter and 1tbsp of milk into a small pan, heat gently until ingredients are melted then leave to cool
2. Sift the dry ingredients together in a mixing bowl then make a well in the center
3. Add the egg, melted ingredients and half the milk before using a spoon to mix into a thick batter
4. Stir in the remaining milk, beat for a couple of minutes until the batter has a thick coating consistency
5. Stand for 15 minutes
6. Lightly grease a griddle or heavy based frying pan warmed over a medium heat
7. Drop tablespoons of the batter onto the pan of griddle and cook until bubbles rise to the surface and burst
8. Turn the pancakes over with a palette knife and continue cooking until a golden brown
9. When the pancakes are cooked. Place them between two clean tea-towels on a wire rack
10. Serve buttered and top with syrup or jam
( GlescaPal Linda Shearer, Glasgow
July 2004, (or Crimpets as my Granny calls them)
To make 10 - 12:
butter water as necessary
1.5 sachets of easy blend yeast ( The yeast is very important in this recipe as
it is what gives the crumpets those characteristic holes, so I may consider
using 15g of fresh yeast. But dried yeast should be fine.)
Sift the flour, salt, and yeast into a bowl. Gradually mix in enough water to
make a batter with the consistency of thick glue or something. Cover it and
stick it in the fridge for 20 mins for the yeast to activate and to rise a
In the meantime grease a few metal rings with the butter.
(If you haven't got these rings you can either, make some from a tin can [more
trouble than it's worth, and be carful not to cut yourself if you do], use a
metal pastry cutter, or cook the crumpets in the smallest frying pan you have,
Once the batter has risen, put a pan with a thick base over a medium heat, and
place the metal rings in it. Ladle in about 1/2 an inch of the batter, and watch
as the crumpets take shape. This should take around minutes.
Remove the crumpets from the rings, and serve whilst still warm.
Carmel Cake ( GlescaPal Linda Shearer, Glasgow )
( known as millionaires shortbread )
4oz caster sugar
5oz self raising flour
1 dessert spoon golden syrup Pinch of
Small tin condensed milk
Set oven to 350F or mark4. Cream the butter and sugar together in a bowl,
then mix in the flour and salt. Knead this mixture into a ball. Press the
mixture into a greased shallow tin approx 11x7 inches and bake for 20
( GlescaPal Mam, Canada,
( known as Carmel Cake
3/4 cup Flour 1/4 cup Sugar
1/4 cup Butter
Crust. Preheat oven to 350°. Mix together the flour, 1/4 cup sugar and 1/4
cup butter until crumbly. Press into a greased 8- inch square pan. Bake for
10-15 minutes or until golden brown. Cool.
1/2 cup Butter
2 tablespoons Corn syrup (Golden syrup)
1 can Sweetened condensed milk (14-oz can)
1 teaspoon Vanilla
1/2 cup Semisweet chocolate chips
Caramel Layer. In heavy saucepan, melt 1/2 cup butter. Add the corn
syrup and the sweetened condensed milk. Bring to a boil and cook 12-15
minutes, stirring constantly, until mixture turns medium caramel colour. Do
not let burn. Remove from heat and stir in vanilla.
Pour over crust. Cool. Melt chocolate chips and spread over the caramel
layer. Cool until set. Cut into bars or squares.
Peanut Butter squares ( Chrissie
MacKenzie (nee Pritchard), Glasgow, )
Peanut Butter Squares.............for wee and big kids!
Ingredients : 1/2 cup
1 cup peanut
(300g pkg.) butterscotch chips
1 tsp. vanilla (optional) 1 (250g) pkg. mini
marshmallows (I prefer colored)
Melt butter over medium heat. Add peanut butter and butterscotch
chips; stir until melted. Add vanilla.
Remove from heat and add marshmallows stirring until coated. Pour into
pan and refrigerate until set
GlescaPal Ronnie McPhee, London )
So fur this weeks recipe I will teach ye how tae make good tablet.
Furst put two pun of sugar and wan pint of milk in a pot wae a wee tiny nob
of butter and a spoonful of golden syrup (tae gie it colour, or color if yer
in America). Keep stirrin it aw the time and bring it tae the boil, then let
it simmir, but keep stirrin until it becomes thick (it takes a long time)
When thick, beat it until it becomes runny, and then pour in intae a tray, it
needs tae be cut intae sections right away as it hardens quickly, dont be
tempted tae go and put a shullin in the electric meter durin the stirrin,
cause fur sure yer tablet will burn.
If yer auld mither in law has told ye tae make tablet wae condensed mulk,
thats because she disnae like ye and wants ye tae dae her son rubbish tablet
so he will go back tae his maw fur the good stuff.
Tablet. [GlescaPal Anna
Bain, Glesga ] ( August 2003 )
1 Tea cup of whole milk,
-- 2oz, lurpak butter,
-- 2lb, granulated sugar,
small tin condensed milk,
-- 1 table spoon syrup,
-- few drops vanilla essence,
put mulk ,sugar, butter, in a strong pan wance butter is melted and sugar
dissolved add condensed mulk, bring slowly tae the boil, stirrin' aw the time add
syrup and boil gently furr 5 minutes.
Test the mixture by putting ah teaspoonful in a cup of cauld watter, if it is
firm and holding the gither, take pot aff heat, add vanilla essence beat
furr 3 tae 5 mins, pour mix intae a tray an' allow tae cool....and munch away, you
kin add coconut if ye like.
low calorie version (
Linda Shearer, Glasgow)
skimmed mulk, anchor half-fat butter & substituted 4oz of the sugar for a
It works out ok, tastes the same & you save a few calories at the same
GlescaPal Shevvy. July 2004 )
Hi' Webmaister, oor wee pal 'shevvy said thit hur Mammy made rerr Tablet an' noo
she's sharing it wae aw' hurr GlesgaPals.
2 lbs sugar
1 cup of milk 1
tin of condensed
milk half a
brick of Stork or butter (4 oz.)
Put ingredients intae a big heavy
Put on cooker an' stir wae a widden spoon, bring to boil.
Put stove on lowest setting & stir for 20
minutes. Remove pot an' place on a cold
surface (sink or wife's heart, (LoL! J.R.)
beat wae a metal spoon for 3-4 minutes then pour into well greased tin &
When set, cut intae wee cute sqaures an' send Jimmuck ower a hauf a dozen in
a plain broon envelope, LoL!
Ta' 'shevvy hen'
( Betty Murphy, New Zealand, )
To make macaroon bars----- one small potato, 1 packet icing sugar, mash the
tottie, add the icing sugar, [the way you make shortbread] when you get it
to the fondant stage put it in a tray and into the fridge, melt some dark
chocolate, toast some coconut , cut the fondant into pieces then dip into
the chocolate and coconut, I haven't tried this myself but have been told
the recipe by a lot of folk including my nephew who is a chef and he makes
it all the time.
Ronnie`s right, we men know how tae cook!! I posted that recipe for
macaroon bars before Christmas (it`s a winner) but the wummin frae
Canada that wis lookin`for a recipe to impress her friends never got back on
the website tae let us know how she got on!! (I hope ah didnae poison
her)!! ( Hugh Morrow, Glasgow )
( GlescaPal Linda Shearer, Glasgow
2 cups Sugar
-- 71/2 fluid ozs.water
-- 1/4 cup
1 can Condensed
-- 1 teaspoon Vanilla
Dissolve sugar in water. Add butter and condensed milk and dissolve into a
Boil to 250 degrees F. stirring gently. Add vanilla essence and pour out
mixture into a well greased cookie sheet.
When setting mark with well greased knife and break into squares when cold
Puff Candy ( GlescaPal Linda Shearer, Glasgow )
1 tsp. baking
2 tbs. golden syrup
1. Put sugar, syrup in a pan, bring to boil stirring
constantly. 2. Boil 8 minutes,
3. Remove from heat, stir in soda quickly until it
4. Pour into well-greased tin and cool.
5. Break up when cool, store in air tight
6. To make into a crunchie..coat with chocolate
Fruitcake Recipe (
anon GlescaPal [age
21-90] Glasgow, Scotland )
Ingredients: 1 cup Water 1 cup
Sugar 4 large
2 cups Dried Fruit
1 teaspoon Baking Soda 1 teaspoon
Salt 1 cup Brown
Sugar Lemon Juice
1 Gallon Whisky
Method: · Sample the whisky to check for quality · Take a large
Check the whisky again to be sure it is of the highest quality ·
Pour one level cup and drink · Repeat · Turn on the electric mixer, beat
one cup butter in a large fluffy bowl
· Add 1 teaspoon sugar and beat again · Make sure the whisky is still
Cry another tup. Turn off mixer · Break 2 legs and add to the bowl and
chuck in the cup of the dried fruit
· Mix on the turner · If the fried druit gets stuck in the beaters,
pry loose with a drewscriver
· Sample the whisky to test for tonsisticity · Next, sift 2 cups
salt…or something else. Who cares?
· Check the whisky · Now sift the lemon juice and strain your nuts · Add
one table. Spoon.of sugar or something.
Whatever you can find · Grease the oven · Turn the cake tin to 350 degrees
· Don't forget to beat off the turner
· Throw the bowl out of the window · Check the whisky again · Go to
· Who the heck likes fruitcake anyway? Hic!
Fruit loaf (
GlescaPal Dazzle's Mammy's recipe !
Webbie, yer a genius
these lovely recipes but ye forgote ma mammy's fruit loaf....delicious
Very moist and fruity and doesn't crumble when sliced.
6oz (175g) currants
6oz (175g) sultanas
8oz (225g) dark soft brown sugar
1/2 pint (300ml) hot tea
10oz (275g) self-raising flour
1 egg beaten
Makes 2 x 1lb (450g) loaves
1. Measure the fruit and sugar into a bowl and pour over the hot tea,
stir well, cover and leave to stand overnight.
2. Grease and line with greaseproof paper 2 x 1Ib (450g) loaf tins.
Stir the flour and egg into the fruit mixture, mix thoroughly and divide
between the tins.
3. Bake in oven at Gas Mark4 / 180C. Place grid shelf on the fourth
set of runners and put the loaf tins one in front of the other. Cook for
about 1 hour.
4. A skewer should come clean when pierced into the centre of the
loaves. Turn out and leave to cool on wire racks.
Serve sliced with a little butter
Soda Scones (
Smith, England, UK ) Aug
2 cupfuls of plain flour
1 teaspoon of salt
1 teaspoon of bicarbonate of soda
1 teaspoon of cream of tartar
Mix all ingredients together, add old milk to make a nice dough and flatten
out in a circle ˝ inch thick and mark out slightly with a knife like cake
slices. Heat a girdle or frying pan and flick some flour on, when flour
turns brown clean off and put the scone on for two to three minutes, lift up
with a knife to see if nicely brown then turn over, give a little pat and
brown the same as first side. Granny's words "they sure will be
Can be served hot or cold with butter jam and cream..
Treacle Scones (
GlescaPal Bonny Boyle, Glasgow
8oz sr flour
1oz caster sugar
1/2ts ground cinnamon
1/4pt milk to mix 2tb black treacle or golden syrup
Set oven to 425f or gas mark 7. Grease a baking sheet. sife the flour and
salt into a bowl and rub in the butter. mix in the sugar and
cinnamon. add the treacle or syrup and sufficient milk to make dough should
be fairly moist and elastic. roll out to about 1/2 inch
thick. Cut into rounds with a 21/2 inch pastry cutter. Place on the baking
sheet, brush with a little milk and bake for 10/15 minutes
untill golden in colour. Cool on a wire rack. Serve split in half and
Highland Scones (
GlescaPal Bonny Boyle,
Glasgow ) Aug
1 cup of unsifted flour
3 tablespoon of sugar 2 teaspoons of baking powder
1/2 teaspoons of salt
1/3 cup of shortening
1/2 cup of currents 2 eggs beaten
1/2 cup of quick-cooking oatmeal
Stir flour, sugar, baking powder & salt in a bowl. Cut in shortening
until mixture is crumbly. stir in currents & oatmeal. add egg &
stir just until moistened.
Turn dough on a floured surface knead lightly about 10 times. roll or pat
dough into a 7 inch circle. cut into 8 wedges, place on
ungreased baking sheet 2 inches apart. Bake at 450 degrees about 8 minutes
or until golden brown. serve warm.
GlescaPal Bonny Boyle,
Glasgow ) Aug
1/2 teaspoon shortening
1/2 pound (2 stick) salted butter
1/2 cup sugar
3 cups flour, divided
Preheat the over to 325 degrees. using shorting, grease a 15 1/2-by-10
1/2-inch jelly roll pan. In a large mixing bowl, cream together the butter
and sugar. Add 1/2 cup of the flour and mix thoroughly. Add remaining flour until
Mixture will be somewhat dry and crumbly.
Press mixture into prepared pan; it should be about 3/4-inch thick. Prick
with the tines of a fork several times for textured look. Bake
about 45-50 minutes or untill lightly golden. Remove from oven and let cool
for 5 minutes. Cut into 1-by-3 inch bars; or squares of a
desired size. Make about 4 dozen 1-by 3 inch bars; analysis based on 1 bar.
Ontario. Canada )
1lb Butter 1cup of sugar cream together
well, then add, 1 cup
cornstarch, 5 cups Flour
The secret to makin this is to use a china cup to measure the ingredients,
am no kiddin, it is so auld, that it is before measurin cups were heard
of.Jimmy tell Donna, I dont use the full 5 cups of flour, I measure and sift
the flour first, then after I cream the butter I add the sugar and cream
both till almost white, then I sift and add the cornstarch, and then I add
the sifted flour a cup at a time, till it looks kind of like plasticine, I
dont always use the 5 cups, as I feel it would be too dry. Once you get it
into a stiff paste spread it out onto a 9x13 inch pan, and prick all over
with a fork,bake in a 300 oven till nicely browned, about an hour. I shake a
little sugar over it while it is hot, and after about ten minutes to cool,
cut it in to fingers. great to store or freeze in a tin..
Lorna an Jimmy I am glad you like it, I make so much of this at Christmas.
All ma friends here, all decided to stop givin each other pressy's at
christmas an instead we give what we would spend on each other, to The
Salvation Army, so my Irish pals husband makes us all Irish Soda bread and
Tottie Scones, an I make the shortbread an marmalade, for everybody fur
Christmas day. ..Enjoy...Goldie.
( GlescaPal Linda Shearer, Glasgow
popular Scottish dessert - soft fruit brose
2 oz medium
10 fl oz fresh double cream.
3 tablespoons heather
3 tablespoons good
whisky. 12 oz
Toast the oatmeal under a grill, turning ocassionally with a spoon, until it
is golden brown. Allow to cool.
Whip the cream until stiff and then mix in the honey, whisky and oatmeal.
Layer the raspberries with the cream mixture in four tall glasses, cover
withy cling film and refrigerate.
Allow to come to room temperature for 30 minutes before serving and then
decorate with a few raspberries.
Tattie scones (
Calman, Canada )
half pound mashed potatoes, [or left overs]
3 tablespoons melted butter,
half oz sieved flour,
half teaspoon salt,
add melted butter and salt to the
mashed potatoes, mix in some of the flour slowly, make sure mixture is not to
dry, turn onto a floured surface and roll out thinly, prick over with a fork,
cut into rounds or squares, fire each side in a hot frying pan about 5mins till
brown, then fry for a few mins in your bacon fat
PIES ( Chrissie
MacKenzie (nee Pritchard), [age 75] Glasgow
pastry 4oz dripping (lard etc) + 1/2 pint water + 1lb flour + 1/2 tsp
filling 12oz lean lamb minced + 1 small onion chopped + salt
and pepper + 1 pinch allspice or ground dried cloves + beaten
make pastry by putting dripping and 1/2 pint water in a saucepan. bring to the
boil. sieve flour and salt. make a well in the centre and pour in the hot
liquid. mix to a dough with a knife, then knead on a floured board till free of
cracks. cut off a quarter of the pastry and keep it warm. shape the remaining
pastry round the base of a glass to make 6 pie cases.
mix minced lamb with the chopped onion, allspice, or dried ground cloves, salt
and pepper. use a little gravy to moisten the mixture and fill the pie cases.
put on the lids, wetting the edges and sticking them firmly together. make a
hole in the top of each. brush the pies with a little beaten egg. bake in a
moderate oven (350deg} for 40 mins. serve hot.
PIE ( Chrissie
MacKenzie (nee Pritchard), [age 75] Glasgow, Scotland ) Dec.2003
1 lb Rib Eye Steak (fat removed)
1 tsp Worcester sauce
2 tsp soy sauce (Kikkoman brand)
2 tsp tomato puree
1/4 tsp dried basil
1 bay leaf
3 small onions
1/2 cup water
1/2 cup red wine
Pastry- I buy Frozen. Cook as directed.
Flaky Pastry (Recipe)
8oz flour, 3oz margarine, 3oz lard, a pinch of salt, a squeeze
of lemon juice, Cold water to mix
Divide each fat into four. Rub one portion of each into flour.
Mix to an elastic dough with lemon juice and water. Roll out and spread one
portion of each fat on top. Fold in three, press edges
and give one half turn. Roll out and repeat
twice more, using the remainder of the fat. Put in
a cool place for an hour or two Roll out and fold once more. Use as required.
For glazing brush over with egg before baking. Bake @ 457 deg. electric
oven or gas equivalent
Brown the meat.
-- stick cloves into onions
Add all ingredients to meat, cover and simmer for approx. 40 mins. or cook
in a slow cooker. see directions for same.
For larger amounts you can double up on the recipe ingredients.
You may also add or delete seasonings except the cloves.
** After cooking the meat, discard onions and cloves also the bay
Meatballs ( Jimmuck, Canada,
1/2lbs ground meat (mince, tae youse yins)
1 small onion (chopped fine or
2 cloves Garlic (finely chopped)
salt and pepper (to taste)
2 small handfuls of rolled oats (porridge oats)
2 eggs (chickens)
flour (all purpose)
Dash of Soya sauce (to taste)
MIX AND SHAPE IN A 'NUT'
SHAPE and fry in oil.... Put in Deep Dish (casserole? size) Now take:
Mushroom soup: 3/4 cup water Ketchup (Tomato sauce, to taste) Soya sauce (to
Simmer and pour over meatballs and serve with fettuccini pasta or egg
noodles... Whit a feed! ma mooth's watterin'
( GlescaPal Mam, Canada,
Ingredients: 2 lbs Ground/minced
2 lbs Ground Pork
3 Cups Fine Bread
2 tsp Pepper
3 tsp Salt 1 Cup of water.
Method: The beef and pork should not be too lean or the sausage may be too
dry. Mix really well by hand then place in an oblong pan about 10" x
4" x 3". You might need two pans. Place in the freezer for a
little while till it's just starting to set. Remove it and cut them to the
thicknes you like and put them into freezer bags and put them back in the
freezer. When required, defrost and fry in a little fat or oil until brown
and cooked through.
GlescaPal, Bonny, Glasgow, Scotland )
How do you cook a haggis? Here we dispel the myths that
surround the "Cooking of a Haggis" After all, we don't want to
devote so much care and attention to the making of this finest of Scottish
fayre only to find it "murdered" at the end of its journey!! LOL!
Step 1: Bring a pan of water to the
Step 2: Place the haggis in the boiling water.Make sure you now turn the
heat down -it is important that the water is not allowed to boil for a
second time as this can result in the casings bursting. therefore SIMMER
(A number of haggis are provided in a "Cook-In bag" to reduce the
likelihood of the casing bursting).
Step 3: Allow the Haggis to simmer. ( simmer time is dependent on
Cooking Table : Weight approx. simmer time
2.5kg 2 hours -- 1kg 11/4
hours -- 500g 1
hour -- 113g 20
/ 30 minutes
Step 4: The Haggis is now ready for cutting open - however there's only on
Step 5: ...that's right - "neeps an' tatties" (ie mashed turnip
and creamed potatoes!)
Smith, England, )
Square Sausage, potatoes and onions.
Put alternate layers of the above, add some Oxo cubes and thickener (
Bisto) you can either do it in a pot on the top of cooker or place it all
in a casserole dish and bake in the oven.
Salmon Cake (
McCaig, New York, USA )
Here's a wee simple recipe. Nae measurements needed, jist make tae measure:-
Mashed Potatoes, Pink Salmon (drained an'
flaked), Dried Minced onion
Gently mix together, (we don't want the tatties too soft).
Divide intae wee balls an' flatten intae usual fish cake shape.
Dip in raw egg an' then in bread crumbs an' put intae fridge till yer ready
tae fry. Smashing!
( Ah wish we could get the Ruskoline here, it does make a difference.)
Ah wee tip:- Ah use wax paper oan the plate before putting the
"cakes" oan it
an' also in between if ye hiv more than one layer tae store in fridge.
Minestone Soup ( Chrissie
MacKenzie (nee Pritchard), [age 75]
2 tbls Olive Oil
1 tbls Minced
1 Onion, thinly sliced
2 Large Carrots
1 (29 oz )can Stewed
1 (15 oz) can Cannellini Beans
1 (15 oz) can Kidney
1 (15 oz) can Green Beans
1 small Courgette
1/4 tsp dried
1 pinch dried
1 pinch dried Oregano
1 pinch Italian
2 Tbls Chicken Granules
In a Large Pan heat Olive Oil- Mix in Garlic, Onion, and Carrots, Saute the
vegetables approximately 5 mins.
Add Tomatoes with juice, Cannellini Beans,and Kidney Beans. Fill Cans with
Water and add it to the pan. Mix the Green Beans and Courgette sprinkle with
Parsley, Basil, Oregano and Italian Seasoning Add to the soup, Add Bay
Leaves and Chicken Granules to soup and stir well. Bring to the Boil, reduce
heat , Cover and simmer for 30 mins. Mmmmmm!
GlescaPal, Bonny, Glasgow, Scotland )
2 Lb Neck Of Lamb, bone
1 Cup Carrots
2 Med Onions Chopped
Cup Yellow Turnip, Pared And Chopped (or
1 Cup Celery
11/2 Tsp Salt
1/4 Tsp Rosemary,
1/4 Cup Barley
Place meat, water, carrots, onions, rutabaga, salt, pepper and rosemary in
Cover; bring to boiling. lower heat; simmer 1:30 hours.
Remove kettle from heat. Remove meat; bone. Skim fat from soup. Return meat
to soup. Bring to boiling; add barley.
Simmer 30 minutes, or until barley is tender. garnish each serving with
chopped parsley, if you wish.
GlescaPal, Jackie McNulty, Glasgow, Scotland )
tablespoon of butter
large onion ( chopped
) 2 tablespoons
of oatmeal 2 cups of chicken stock
1 cup of
1 qtr cup of
chopped salt and
melt the butter in a pan add the onion and cook until soft . stir in the
oatmeal . add salt and pepper
pour in stock and bring to the boil. reduce the heat and simmer for about 30
mins . put in blender and puree. reheat the soup , pour in milk and bring to
a simmer . when ready pour in cream and sprinkle with parsley .
this soup is great nobody makes it like my old highland auntie!
Ginger Beer ( Jean
Canada ) Nov. 2003
Yield: 14 x 10oz bottles
1 Ginger root
1 Lemon, grated rind only
2 oz Cream of tartar
1 1/2 lb Sugar
1 ga Water; boiling
1 Envelope yeast
Grate and thoroughly mash the ginger root in a bowl. Place in a large pot
and add all ingredients except the yeast. Stir until sugar and cream of
tartar is dissolved. Allow mixture to cool, then add yeast which has been
started ( dissolved) in a little lukewarm water.
Cover tightly for 6 hours, then filter first through a tea strainer or
similar, then through cloth.
**Bottle and cap or cork tightly, sealed. Place in dark, cool (60 degree)
place for two weeks. Chill fully before opening to drink.
**corking is recommended over capping - there are fewer
"explosive" situations with corks.
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update 23 April, 2013