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Joan E. Zaher
Joined: 04 Feb 2006 Posts: 413 Location: Chelmsford, Massachusetts
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Posted: Sat Apr 08, 2006 4:48 pm Post subject: Recipes |
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Hi James:
Got some news for you. I have tried your chilli. I decided to use chicken instead of the beef. It was super.
Waiting to hear about more of your favorite recipes.
Joan(n)
AKA: "Dock"
_________________ Every path has a few puddles.
You canot unsay a cruel word.
Live simply. Love generously. Care deeply.
Speak kindly. Leave the rest to God.
Joan(n)
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Joan E. Zaher
Joined: 04 Feb 2006 Posts: 413 Location: Chelmsford, Massachusetts
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Posted: Sat Apr 08, 2006 5:05 pm Post subject: RECIPES |
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Hi Again James:
Once you type your post, I am sure, since you have posted several times, that you must know that you click on PREVIEW, which takes you to what will be the final posted copy.
If you spot errors, then TO EDIT just use the bar on the right side of your screen to move downward, to see what you had typed below.
Once there, find what you want to edit and backspace to ERASE or CORRECT the words or sentences. The corrections will not show on the copy to be posted at that point. When you are sure you have it the way you want it, then click on submit. Once you have clicked on submit, a page will come up saying "click here to review your post." Click on that and you will see how the final copy appears.
I hope this helps.
Joan(n)
_________________ Every path has a few puddles.
You canot unsay a cruel word.
Live simply. Love generously. Care deeply.
Speak kindly. Leave the rest to God.
Joan(n)
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Joan E. Zaher
Joined: 04 Feb 2006 Posts: 413 Location: Chelmsford, Massachusetts
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Posted: Sat Apr 08, 2006 5:26 pm Post subject: RECIPES |
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Hi Folks:
Sorry it has been so long since I have posted here. I thought it was about time I submitted a couple of my long time favorites.
Since I am a born and bred New Englander, it follows that I love any and all types of seafood. This particular dish was one that my Mom used to prepare for us. It is really easy to put together and is very delicious if you like tomatoes.
Joan(n)
HAM AND HADDIE PIE:
The recipe I am submitting today is something a little different and easy to prepare.
Bacon and smoked haddock (haddies) go very well together in this tasty pie. The quantities are sufficient for four people.
Ingredients:
12 ounces (375g) smoked haddock
4 ounces (125g or half cup) chopped bacon
8 ounces (250g) tomatoes, sliced
2 ounces (60g or half a stick) grated Scottish cheddar cheese (or similar)
Small quantity butter for frying
1 small onion, chopped
2 ounces (60g or half a cup) breadcrumbs
2-3 tablespoons water
Method:
Heat the oven to 375F (190C or Gas Mark 5). Grease a medium size ovenproof dish. Melt the butter in a pan and fry the onion until it is soft. Add the chopped bacon and cook for another 2/3 minutes.
Arrange half of the tomato slices in the dish and cover with the onion and bacon mixture. Put the haddock on top of this and top with the remaining tomato slices.
Pour on the water and sprinkle with the breadcrumbs and cheese. Cover with a lid or kitchen foil and cook for 20 minutes at 375F (190C or Gas Mark 5).
Remove the lid or foil and cook for another ten minutes until the topping has turned brown.
Enjoy!
Joan(n)
_________________ Every path has a few puddles.
You canot unsay a cruel word.
Live simply. Love generously. Care deeply.
Speak kindly. Leave the rest to God.
Joan(n)
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Jennifer Hicks Site Admin
Joined: 11 Mar 2006 Posts: 704 Location: Montana, USA
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SherryLThompson
Joined: 06 Feb 2006 Posts: 611 Location: New Hampshire, USA
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Posted: Sat Apr 08, 2006 9:12 pm Post subject: |
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James,
we would rather you cooked it for us, but....give us your best shot,
by the way, after searching thru several grocery stores I finally found all the spices I need to make your chili (hey, it's New England, give me a break!) I am planning on making it tomorrow (drum roll please) so I'll let you know......altho i don't have a pipe band to feed (wouldn't that be fun!!) I'll take some to work (I work at a prepared foods place, Home Made Brand Foods, we make all the deli salads, quiche, etc) and get our r&d guys to taste!
Sherry
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thomnc
Joined: 06 Feb 2006 Posts: 430 Location: North Carolina
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Posted: Sat Apr 08, 2006 9:43 pm Post subject: |
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Jim,
Your sister makes some really delicious scotch eggs. How about providing a recipe for them!
Larry
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James Guest
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Posted: Sun Apr 09, 2006 1:31 am Post subject: |
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I have a couple books of Scottish recipes I picked up in Edinburgh last year. Have yet to try to cook anything, my kitchen is in shambles as I'm remodeling it myself.
My question is where to get lamb heart and liver in the States? Would be greatful if anyone could tell me.
Thanks,
James
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jamesT
Joined: 31 Mar 2006 Posts: 16
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Posted: Sun Apr 09, 2006 11:47 am Post subject: |
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Greetings
I find my exotic ingrediants at local Farmers Markets
If not there sometimes a Middle Eastern store will have them
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SherryLThompson
Joined: 06 Feb 2006 Posts: 611 Location: New Hampshire, USA
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James Guest
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Posted: Sun Apr 09, 2006 7:48 pm Post subject: |
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Sherry,
Your post just reminded me of a Scottish fruitcake recipe I came accross a few years ago (I didn't write this)
Here's a wonderful recipe for that perennial holiday favorite -- the fruitcake. Enjoy!
You'll need the following:
* 1 C water
* 1 C sugar
* 4 large eggs
* 2 C dried fruit
* 1 tsp. baking soda
* 1 tsp. salt
* 1 C brown sugar
* lemon juice
* nuts
* 1 FULL bottle of your favorite whisky (single malts are best)
Sample the whisky to check for quality. Take a large bowl. Check the whisky again to be sure that it is of the highest quality. Pour 1 level cup and drink. Repeat. Turn on the electric mixer; beat 1 C of butter in a large fluffy bowl.
Add 1 tsp sugar and beat again. Make sure the whisky is still OK. Cry another tup. Turn off the mixer. Break two legs and add to the bowl and chuck in the cup of dried fruit.
Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whisky to check for tonsisticity. Next, sift 2 cups of salt. Or something. 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 likes fruitcake anyway?
Enjoy,
James
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jamesT
Joined: 31 Mar 2006 Posts: 16
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Posted: Fri Apr 14, 2006 1:45 pm Post subject: |
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As per Larry Thompsons request:
Gayles' Scotch Eggs
Rudys farm sauge patties
One dozaen eggs (medium) large eggs are too big for the patties
Progresso Italian Bread crumbs
Hard Boil, cool and peel the eggs (Otherwise they are too crunchy)
Thaw the sausage patties and form one pattie around each egg
Roll the sausage covered eggs in the Bread crumbs until evenly covered
Bake at 350 for about twenty to thirty minutes until sausage is done.
Larry is right these are TERRIFIC eggs and not as greasy as frying.
Enjoy JamesT
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thomnc
Joined: 06 Feb 2006 Posts: 430 Location: North Carolina
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RobertThompsonSr Guest
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Posted: Sat Apr 15, 2006 5:47 am Post subject: |
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ok folks here is one I got from electricscotland.com
it is for some delicious sounding Scotch eggs
4 ea Hard cooked eggs
1/2 lb Sausage meat
1 ea Egg, slightly beaten
1 x Fat or oil for frying
1 x Seasoned flour
1 x Bread crumbs
1 x Salt & pepper to taste
Hard-boil the eggs by placing in a pan of cold water and heating slowly until it starts to simmer. Do not allow water to boil as this will toughen the whites, but keep at this temperature for 30 minutes. Place in cold water and shell when eggs are quite cold. Dip in seasoned flour. Cover with sausage meat, then dip in beaten egg and coat with bread crumbs, pressing crumbs well in. Fry in deep fat or oil (375 deg. F.) until golden brown. Drain, and cut in halves. Serve hot or cold.
some one try this please and tell me if they are good.
I am no guinea pig lol
thank you all
Robert Thompson, Sr.
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chief27
Joined: 30 Jan 2006 Posts: 139
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