The Tribune Democrat, Johnstown, PA

Home Lands

December 26, 2010

Scottish Recipes

Scotch Shortbread

1 cup butter

1/2 cup sugar

2 1/2 cups all-purpose flour

Cream the butter and add the sugar gradually until light and fluffy. Gradually work in flour. For a traditional look, pat the dough into 2 circles, about 3/4-inch thick. Prick all over with a fork. Bake at 300 degrees about 30 to 40 minutes. When done, shortbread should be lightly browned. Cut into wedges while still warm.

By Patricia Irvin

Scotch Beef Barley Soup

3/4 pound beef, cubed

1 clove garlic, minced

1/2 cup chopped onions

8 cups water

1/2 can tomatoes and juice

1 cup barley

1/2 cup celery, chopped

1/2 carrot, sliced

2 beef bouillon cubes

1/2 teaspoon basil, crushed

1 bay leaf

Salt and pepper to taste

In Dutch oven, brown meat. Add onion and garlic and cook until onion is tender. Stir in remaining ingredients. Cover and bring to a boil. Reduce heat and simmer 50 to 60 minutes, stirring occasionally.

By Patricia Irvin

Scottish Eggs

8 hard-cooked eggs, peeled (room temperature)

1/4 cup all-purpose flour

1 1/2 pounds bulk pork sausage

1 cup dry bread crumbs

1/2 teaspoon ground sage

1/4 teaspoon salt

2 eggs, beaten

6 to 8 cups peanut oil for deep frying

Coat each hard-cooked egg with flour. Divide the sausage into 8 equal parts. Make a patty out of each bit of sausage and use it to coat each egg completely. Mix the bread crumbs, sage and salt. Dip the sausage-coated eggs into the beaten eggs; roll in bread-crumb mixture. Heat the oil to 375 degrees for deep frying. Deep fry the eggs, 4 at a time, 7 minutes minimum. Drain. Serve hot or cold.

Makes 8 eggs. 

Cranachan

3 tablespoons quick cooking oats

1/2 cup heavy cream

1 teaspoon honey

Fresh raspberries, blueberries or small strawberries

Scotch whiskey

Toast oats in dry, small skillet over medium heat, stirring frequently, until lightly browned, about 3 minutes. At serving time, beat cream in small mixer bowl, gradually adding honey, until soft peaks form. Fold in toasted oats. Fold in berries to taste. Sprinkle with whiskey. Makes 2 servings.

By Laurel Highlands Scottish Society

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