Recipes from the March 1999 Newsletter
Forfar Bridies - Glasgow Scotland | Deluxe Welsh Cakes | County Clare's Irish Root Soup
Forfar Bridies - Glasgow Scotland
Mary Gilchrist-grandmother of Susan De Haas New York
Chop a large onion and place in a saucepan with ¾ pound ground beef. Mix together, add salt, pepper and 1 tsp. of flour and a teaspoon of boiling water. Put lid on and simmer for 1- 1¼ hours. Let cool.
Put ¾ pound flour into bowl and crumble in 2 oz of lard. 4 oz of butter, when well rubbed in add a pinch of salt and a teacup of boiling water. Knead and roll out. Cut into rounds the size of a saucer. Divide the mixture amongst the rounds. Wet the edges and fold over like a turnover. Cut a hole in the center of each. Pinch the edges neatly and brush with water. Bake at 400 for 15 minutes.
Deluxe Welsh Cakes
Lyn Gardiner Des Moines, Iowa US
1 pound all purpose flour 2 egg yolks
6 oz (2/3 cup)butter small amount of cream
6 oz (2/3 cup)sugar milk or buttermilk
1 tsp baking powder cast or very fine sugar
6-oz raisins or currants (not powdered)
1 whole egg
Rub fat into flour until like coarse meal. Mix baking powder into sugar, add to flour, mix well, add raisins or currants, and mix well. Beat egg and egg yolks slightly, add small amount of cream milk or buttermilk to make soft dough. Roll our small amount of dough on well-floured surface. Cut into rounds with donut cutter or top of glass, dipped in flour. Bake on griddle or electric skillet at pancake setting. (375) Brown on both sides until cooked. Sprinkle with fine sugar (both sides). Store in tight container. Freezing not recommended.
County Clare's Irish Root Soup
2 T Olive Oil 2 pounds carrots, peeled and sliced
1 T Butter 2 leeks (white part only) sliced
6 cloves garlic, peeled and chopped 4 cups chicken stock
2 cups whipping cream pinch of salt
pinch of white pepper 2 T sugar
2 pounds sweet potatoes, peeled, halved, boiled and oven-roasted ( see note)
NOTE: Boil potatoes about 10 minutes, then oven-roast by placing potatoes in 350 oven about 30 minutes or until browned and tender.
Heat oil and butter in large heavy saucepan over medium heat. Add carrots, leeks, garlic and sweet potatoes. Sauté until leeks are translucent, about 8 minutes.
Add stock and cream. Cover and simmer until carrots and potatoes are very soft, stirring occasionally, about 30 minutes.
Puree soup in batches in blender. Return soup to same pan.
Add salt, pepper and sugar. Taste and adjust seasonings
Stir soup over medium heat until heated through. Ladle into bowls and top with a bit of cream garnish. Makes 6 serving.
Home, hearth and good cooking will always be a cultural bond. Share your favorite recipes with others. Submit them to the newsletter editor. Mary Mullins
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