Kitchen Empire .                                                                                                                                                                                     

SCOTTISH     SCOTTISH        SCOTTISH       SCOTTISH    SCOTTISH

SCOTTISH     SCOTTISH        SCOTTISH       SCOTTISH    SCOTTISH

~~~~~~~~~    BREADS   ~~~~~~~~~
Scones

Preheat oven 425^o.  Mix in med. bowl:
2/3 cup butter, melted
1 egg, room temperature
1/2 cup milk
Stir in until all ingredients are moistened:
1 1/2 cups flour
1/4 cup sugar
1 1/2 cups uncooked, quick-cook oats
1 tsp. baking powder
1 tsp. cream of tartar
1/2 tsp. salt
Stir in:
1/2 cup currants or raisins
Shape dough into ball.
Pat out on a lightly floured surface to form
an 8-in. circle.  Cut into 10 - 12 wedges
& place on greased baking sheet.
Bake 12 -15 min. or until golden brown.

~~~~~~~~~    DESSERTS   ~~~~~~~~~

Scottish Tablet
This is a hard fudge that melts in your mouth.

In a sauce pan, at medium temperature,
melt slowly & stirring constantly:
2 lbs Sugar
2 tlbs Syrup (sweetened condensed milk)
2 ozs.  Margarine
3 ozs. Water
1/2 tsp. Vanilla exstract
Stir until boiling.
Boil about 30 minutes.
Remove from heat and beat well.
Pour into greased 9x13 pan.
Mark when cool; cut when cold.

~~~~~~~~~    SOUPS   ~~~~~~~~~

Scot's Broth

Combine in gredients in a large pot:
1 1/2  pounds of lean beef or mutton
3/4 cup barley, soaked 12 hours in refrigerator
4 med. onions, sliced
1 cup of carrots, sliced
1cup green peas
1 cup turnips, diced
3 quarts of boiling water
Cover with a tight fitting lid and simmer
for 3 hours; stir occasionally.
Season with 2 t. salt.  Serve.

Copyright © 1999-2007 Elizabeth A. Murphy