Memory Lane Recipes

Recipes frae GlescaPals ...... all over the world

Extracts from guestbook, messageboard and e-mails.............

Clootie Dumpling I ( Chrissie MacKenzie (nee Pritchard), [age 75] Glasgow)    Apr 2003
clootie dumplin' with oot the cloot
3 oz self raising flour             3 oz white bread crumbs             4 oz shredded suet
4 oz caster sugar                  2 oz raisins                                  2 oz currants
2 oz sultanas                        1 tbls marmalade                         1 tsp mixed spice
1 tbls treacle                        1 egg beaten                                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 level..

Clootie Dumpling II [ Marion Forte (nee Cookman), Australia ] (July 2003)
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 bile.
Here's whit goes inta the dumplin.
Punna self-raisin floour Punna currants an' a haunfa o'raisins Quartera punna suet
Haunfa punna granuatit sugar
Fower wee teaspoon fa o'mixed spice A big pincha saut Some mulk
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 basin.
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 thingmys.

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:         1 egg:              1 tsp.vanilla:
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

Abernethy Biscuits   ( GlescaPal Linda Shearer, Glasgow ) July 2004
Ingredients
8 oz flour                                            3 oz margarine or lard and margarine mixed
2 rounded tablespoons fine sugar        1 level teaspoon baking powder
pinch of salt            1 egg beaten         a little milk
Method.
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.

SCOTS PANCAKES ( 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 the UK).
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 towel.
Serve the warm pancakes with butter and preserves.

PANCAKES ( GlescaPal, Chrissie, Glasgow, Scotland ) Jan 2006
Half an ounce (15g) butter            1tbsp milk                          1tbsp glolden syrup
6oz (175g) plain flour                   1tsp cream of tartar             2tsp baking powder
1 egg                                          quarter pint (150ml) milk     1oz (25g) caster sugar      pinch of salt

Method

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

Crumpets      ( GlescaPal Linda Shearer, Glasgow ) July 2004, (or Crimpets as my Granny calls them)
To make 10 - 12:
450g of flour               tsp salt             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.)

Method
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 little.

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, well greased).

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 ) July 2004
( known as millionaires shortbread )
Ingredients :
4oz Butter                                      4oz Butter                                  8oz Chocolate
4oz caster Sugar                            4oz caster sugar                        5oz self raising flour
1 dessert spoon golden syrup         Pinch of salt                               Small tin condensed milk

Method:
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 minutes.

Millionaire Shortbread ( GlescaPal Mam, Canada, ) Feb.2009
( known as Carmel Cake )
Crust
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.

Caramel
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, )    July 2004
Peanut Butter Squares.............for wee and big kids!
Ingredients : 1/2 cup butter                   1 cup peanut butter            1 (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

Tablet ( 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.

Award Winning 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,
method,
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 granulated sweetener.
It works out ok, tastes the same & you save a few calories at the same time.

Tablet   ( 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 pot.                    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 & let set!

When set, cut intae wee cute sqaures an' send Jimmuck ower a hauf a dozen in a plain broon envelope, LoL!
Ta' 'shevvy hen'

Macaroon Bar ( 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 )

Scottish Toffee ( GlescaPal Linda Shearer, Glasgow ) July 2004
2 cups Sugar -- 71/2 fluid ozs.water -- 1/4 cup Butter
1 can Condensed Milk -- 1 teaspoon Vanilla Essence
Dissolve sugar in water. Add butter and condensed milk and dissolve into a syrup.
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 ) July 2004
4 tbs. sugar               1 tsp. baking soda               2 tbs. golden syrup

1. Put sugar, syrup in a pan, bring to boil stirring constantly.        2. Boil 8 minutes, stirring occasionally.
3. Remove from heat, stir in soda quickly until it froths.               4. Pour into well-greased tin and cool.
5. Break up when cool, store in air tight jar.                                6. To make into a crunchie..coat with chocolate

Fruitcake Recipe ( anon GlescaPal [age 21-90] Glasgow, Scotland )                (Apr.2003)
Ingredients: 1 cup Water   1 cup Sugar            4 large Eggs                  2 cups Dried Fruit
1 teaspoon Baking Soda       1 teaspoon Salt     1 cup Brown Sugar      Lemon Juice Nuts
1 Gallon Whisky
Method: · Sample the whisky to check for quality · Take a large bowl ·
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 OK.
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 bed
· Who the heck likes fruitcake anyway? Hic!

Fruit loaf ( GlescaPal Dazzle's Mammy's recipe ! ) Feb.2009
Webbie, yer a genius A' these lovely recipes but ye forgote ma mammy's fruit loaf....delicious

Very moist and fruity and doesn't crumble when sliced.

Ingredients -
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 ( GlescaPal Marlene Smith, England, UK )    Aug 2003
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 ½ 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 good".
Can be served hot or cold with butter jam and cream..

Treacle Scones ( GlescaPal Bonny Boyle, Glasgow )    Aug 2003
8oz sr flour            2oz butter                    1oz caster sugar                 1/2ts ground cinnamon
pn salt                   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 buttered.

Highland Scones ( GlescaPal Bonny Boyle, Glasgow )    Aug 2003
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.

Shortbread ( GlescaPal Bonny Boyle, Glasgow )    Aug 2003
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 thoroughly incorporated.
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.

Scottish Shortbread...( GlescaPal Goldie 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.

Cranachan      ( GlescaPal Linda Shearer, Glasgow ) July 2004
popular Scottish dessert - soft fruit brose

2 oz medium oatmeal.                          10 fl oz fresh double cream.
3 tablespoons heather honey.                 3 tablespoons good whisky.           12 oz fresh raspberries.

Method
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   ( Anne Calman, Canada )
half pound mashed potatoes, [or left overs]          3 tablespoons melted butter,
2 & 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

SCOTCH PIES ( Chrissie MacKenzie (nee Pritchard), [age 75] Glasgow March 2003
pastry 4oz dripping (lard etc) + 1/2 pint water + 1lb flour + 1/2 tsp salt
filling 12oz lean lamb minced + 1 small onion chopped + salt and pepper + 1 pinch allspice or ground dried cloves + beaten egg
Make pastry...
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.
Filling...
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.

STEAK PIE  ( Chrissie MacKenzie (nee Pritchard), [age 75] Glasgow, Scotland )   Dec.2003
1 lb Rib Eye Steak (fat removed)               6 cloves                                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
Method
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
-----------------------------------------
Filling method
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 leaf.

Meatballs ( Jimmuck, Canada, )

1 1/2lbs ground meat (mince, tae youse yins)         1 small onion (chopped fine or finely chopped)
2 cloves Garlic (finely chopped)                             salt and pepper (to taste)
2 small handfuls of rolled oats (porridge oats)         2 eggs (chickens)
2 tbsp 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:
1 tin Mushroom soup: 3/4 cup water Ketchup (Tomato sauce, to taste) Soya sauce (to taste)
Simmer and pour over meatballs and serve with fettuccini pasta or egg noodles... Whit a feed! ma mooth's watterin'

Square Sausages   ( GlescaPal Mam, Canada, )
Ingredients: 2 lbs Ground/minced Beef                   2 lbs Ground Pork
                  3 Cups Fine Bread Crumbs                 2 tsp Pepper
                  2 tsp Nutmeg                                      3 tsp Coriander            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.

HAGGIS ( 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 boil.
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 ONLY.
(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 weight )
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 thing missing....
Step 5: ...that's right - "neeps an' tatties" (ie mashed turnip and creamed potatoes!)

Stovies ( Marlene 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   ( Marion 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.

SOUPS

Minestone Soup ( Chrissie MacKenzie (nee Pritchard), [age 75] Glasgow    Aug 2003
2 tbls Olive Oil                                         1 tbls Minced Garlic                                      1 Onion, thinly sliced
2 Large Carrots diced                              1 (29 oz )can Stewed Tomatoes                    1 (15 oz) can Cannellini Beans
1 (15 oz) can Kidney Beans                     1 (15 oz) can Green Beans drained                1 small Courgette sliced
1/4 tsp dried Parsley                                1 pinch dried Basil                                         1 pinch dried Oregano
1 pinch Italian Seasoning                          2 Bay Leaves                                                 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!

SCOTCH BROTH ( GlescaPal, Bonny, Glasgow, Scotland )
2 Lb Neck Of Lamb, bone in                    8 Cups Water                  1 Cup Carrots Diced              2 Med Onions Chopped
Cup Yellow Turnip, Pared And Chopped (or rutabaga)                   1 Cup Celery Diced                11/2 Tsp Salt
1/4 Tsp Pepper                                        1/4 Tsp Rosemary, crumbled                                          1/4 Cup Barley
Place meat, water, carrots, onions, rutabaga, salt, pepper and rosemary in large kettle.
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.

OATMEAL SOUP ( GlescaPal, Jackie McNulty, Glasgow, Scotland )
tablespoon of butter large onion ( chopped ) 2 tablespoons of oatmeal 2 cups of chicken stock
1 cup of milk 1 qtr cup of cream parsley finely chopped salt and pepper

Method
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!

DRINK

Ginger Beer ( Jean Cameron, 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.