Traditional Scottish Recipes

It is likely that at the end of a dreary winters day one should 
require a little something to warm the soul (even if we do have 
central heating and double glazing) and what better way than with 
a whisky toddy??? A toddy is also excellent way to treat a cold.. 
it won't cure you but after a couple of toddies you won't care either! 

Ingredients

Whisky.
Hot water.
Heather honey or sugar.
Lemon juice.

Directions

Dissolve a teaspoon of honey/sugar in a glass of boiling water. Add a glass 
of whisky and a little lemon juice, stir. Serve while still hot.

BOLLETUNNE or ONION PIE

Dough:
        1 cup Flour
        1/2 tsp salt
        1/4 cup vegetable shortening
        5 to 7 tsp cold water
        1/2 tsp dry yeast

Mix flour and salt in big boul.  Add shortening and use your hands to
mix until crumbly.  Mix water and yeast.  Add to dough, kneading with
wooden spoon.  Let stand in warm place covered with kitchen (not bath)
towel about 1/2 hour.  Then roll the dough out big enough to fill a pie
plate..

The filling goes like this:

In a big pan with top, cook 4 or 5 pieces of bacon or 1 Tbsp oil, then
add 3 or 4 large onions cut into slivers.  Cook the onions until soft
but not browned.  Remove from heat.

Combine:
        1-1/2 cup cream
        1/2 cup milk
        2 eggs
        1 tsp salt
        pepper to taste

Mix well Pour onions into pie shell.  Pour milk mixture over onions
and cook in oven at 450 degrees for 30-40 minutes on the bottom rack. This
stuff is good warm or cold, with wine or without.  Serve with salad.

Scotch Beef Barley Soup

3/4 lb. beef, cubed           1/2 cup carrort, sliced
1   clove garlic, minced      2   beef bullion cubes
1/2 cup chopped onions        1/2 tbsp. basil, crushed
8   cup water                 1   bay leaf
1/2 can tomatoes & juice          Salt and Pepper to taste
1   cup barley
1/2 cup celery, chopped   

In Dutch oven, using a little oil, 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.

Scottish Shortbread

8 oz. real butter ( 1 cup )
4 oz. granulated sugar ( 1/2 cup )
16 oz. all-purpose flour ( 2 cups )

Beat butter with electric mixer until light and fluffy. Add sugar, 
beat until fluffy.  Add flour. Beat until well mixed. Take a piece
 of buttered wax paper and grease an 8" x 10" jelly roll pan. 
Pat dough in pan, with buttered hands, until pan is filled with 
dough. Sprinkly about 2-3 teaspoons granulated sugar on top. Bake 
at 350 degrees, 30-40 minutes until golden brown. Remove from oven,
allow to cool slightly.  Cut into 1-inch squares. Store in cookie tin.

This dough may also be rolled or patted out and cut with a round cookie cutter. 
Makes 48 squares.