ake your own. I recommend Recipe #148258.(I would like to
o a greased baking tray. Traditional Scottish wooden moulds can be bought
Cream the caster sugar with 4oz of margarine and then add the flour.
Knead as you would for shortbread then roll out and bake in a swiss roll tin until slightly brown.
Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and spread over the shortbread base.
Melt the chocolate and pour it over the toffee mixture.
Allow to cool and then cut into pieces.
Cut chicken into serving pieces.
Slice potatoes in medium thick rounds.
Melt 1 heaped tablespoons.
of butter in a skillet or saucepan.
Brown chicken joints lightly on both sides and then remove them.
Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
Dot each layer with little knobs of butter.
Repeat layers until all ingredients are used, ending with a layer of potatoes.
Pour stock over the potatoes, shallots and chicken.
...
ut two tablespoons of the Scottish oatmeal in a bowl with
hickness) Use this sauce for traditional tamales, recipe #15286.
Note: When
inutes.
Meanwhile, make the Scottish Sauce.
Combine all ingredients
For the traditional brigadeiros:
Combine the sweetened
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
he side.
To Make Traditional Pizza Dough: In a small
How To Make Scottish Typsy Laird Sherry Trifle.
Mix all the ingredients in the Traditional cocoa mix.
I give everything a whizz in the food processor to combine well.
Store in an airtight container.
Spiced cocoa mix: To one recipe of the traditional mix, add the spices and mix.
Enjoy a warming spiced cocoa!
Java Cocoa: To one recipe of traditional mix, mix in instant coffee powder.
To make hot cocoa, place 1/4 cup of mix in a mug.
Stir in 1 cup of boiling hot water.
Hot mint Cocoa: Steep one mint tea bag in a cup of hot traditional cocoa.
sing fresh pumpkin the original recipe states: Bring a large pot
f approximately 1/4\". If traditional shaped tattie scones are required
Place the chicken in a large pot. Cover with 13 cups water, add 2 tsp salt, the bay leaves, parsley, thyme and bacon. Bring to a boil and simmer, uncovered, for about 1 1/2 hours, skimming off any foam if necessary. Add 1/3 of the leeks after 30 minutes of cooking. Remove the chicken and allow to cool slightly. Pour the stock through a strainer and bring back to a boil. Add the remaining leeks and prunes and simmer for 15 minutes. Cut the chicken from the bone and into bite sized chunks. Season, return to the pan to reheat and serve.
Boil the potatoes in salted water for ten minutes or until tender. Drain and pat dry. Cook the peas separately for about five minutes or until tender and then drain.
While the vegetables are still warm, mix together and stir in the chopped parsley and onion and season with salt and pepper to taste.
Fold in the salad dressing (or salad cream) to moisten, and garnish with sprigs of fresh parsley.