Scotland: Tuppeny Struggles

2 Pounds Ground Beef
1 Teaspoon Salt
1 Teaspoon Pepper
1 Large Onion — grated
3 Medium Green Onion — finely chopped
1 Tablespoon Worcestershire Sauce
1/2 Teaspoon Nutmeg
1/2 Cup Beef Stock
1/4 Cup Parsley — finely chopped
1/4 Cup Bread Crumbs
1 Medium Egg — beaten
6 Ounces Butter
1 Cup Water
3 Cups All-Purpose Flour
1/2 Teaspoon Salt
Directions Preheat oven to 350. Place meat, salt , pepper, onion, green onion, worcestershire sauce, nutmeg, stock, parsley and bread crumbs into a bowl. Mix by hand until all ingredients are well combined. Place butter and water in a small pan. Stir over low heat for 5 minutes until butter has melted. Remove from heat. Sift flour and salt into a bowl. Make a well in the center, add butter mixture. Stir liquid into flour until absorbed. Turn dough onto lightly floured surface and knead for 30 seconds. Divide dough into six equal portions. Roll out 2/3 of each portion. Divide meat mixture into 6 portions and place on dough bottom. Top with other 1/3 of dough. Brush filling and pastry edges with egg, trim edges. Make two slits into the top of each pie. Bake for 1 hour or until well browned.

Serves 6

Scotland: Treacle Scones

2 Ounces Butter
1 Tablespoon Treacle Or Molasses
8 Ounces Self-Rising Flour
1 Pinch Salt
1/2 Teaspoon Ginger
1/2 Teaspoon Cardamom — Ground
2 Ounces Milk
Directions Melt butter and treacle together over low heat. Cool for 5 minutes. Sift in flour, salt, ginger and cardamom. Stir in enough milk to make a smooth dough. Pat out dough to a 1 inch thickness. Cut out 8 scones and place on baking sheet. Bake at 425 degrees for 10 minutes. Serve with butter or jelly.
Serves 4

Scotland: Tattie Soup

2 Pints Chicken Stock
2 Pounds Potatoes — Chopped
1 Large Onion — Chopped
3 Medium Carrot — Chopped
1 Bunch Chives — Chopped
Salt And Pepper — To Taste
Directions Bring stock to a boil, add everything but chives. Simmer for 20 minutes. Sprinkle with chives and serve.

Serves 4

Scotland: Stovies

1 Ounce Butter
2 Large Onion — chopped
2 Pounds Potatoes — thickly sliced
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Cup Water
1 Cup Chicken Or Any Meat — shredded
1 Tablespoon Parsley — finely chopped
Directions Heat butter in pan, saute onions until golden brown. Add potatoes, salt and pepper, toss. Pour water into pan, cover and simmer for 35 minutes. Add meat and parsley to the pan, simmer for 10 minutes.

Serves 4

Scotland: Scottish Shortbread

1 1/2 Cups Flour
3/4 Cup Confectioner’s Sugar
1/4 Teaspoon Salt
1/2 Cup Butter
Directions Preheat oven to 325 degrees.
Mix all ingredients together. Knead thoroughly until the consistency
becomes doughy. Press very firmly into mold making sure that dough
fits into every part of surface.
Bake in a preheated oven approximately 45 minutes, or until shortbread
is lightly browned and still somewhat springy to the touch. Let cool
in mold and then run knife around the perimeter of the shortbread to
loosen it from the mold. Remove to rack.
Variations: Fruit and Nut Shortbread: To basic Scottish Shortbread
recipe add any one of the following ingredients: 1/4 cup of chopped
walnuts or pecans, 1/4 cup of finely chopped raisins.

Serves 1

Scotland: Scottish Crumpets

3/4 Cup Self-Rising Flour
1 Tablespoon Sugar
1/4 Teaspoon Baking Powder
1 Medium Egg — lightly beaten
2/3 Cup Milk
1/4 Ounce Butter — melted
Directions Sift flour, sugar and baking powder into medium bowl. Make a well in the center and add egg and milk. Beat until well combined. Brush a flat nonstick pan and five egg rings with butter. Place egg rings in pan. Heat on low for 1 minute. Place 2 tablespoons of mixture into each egg ring. Cook for 8 minutes over low heat. Crumpets are cook when the surface has set and bubbles stop rising to the surface. Repeat until done.

Serves 9

Scotland: Scones Of Edinburgh

1 3/4 Cups Self-Rising Flour
3 Teaspoons Sugar
1/2 Teaspoon Cream Of Tartar
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Cup Butter
1 Teaspoon Molasses
1/4 Cup Milk
Directions 1. Mix together flour, sugar, tartar, cinnamon & ginger.
2. Cut in butter with fork or pastry blender.
3. IN seperate bowl, combine molasses & milk.
4. Stir in just enough milk mixture to flour so that the flour leaves the sides of the bowl.
5. Knead 10 times, then roll into 3/4 inch thickness.
6. Cut into triangles over whatever shape suits the occasion.
7. Bake on a greased cookie sheet for 10 minutes at 375*.
Variation:
* 1/2 fresh chopped strawberries & 1/2 cup almond extract.

Serves 8

Scotland: Roast Chicken Or Partridge With Chanterelles

1 Pound Chanterelle Mushrooms — Sliced
4 Ounces White Wine
2 Tablespoons Olive Oil
2 Large Partridges — Or
1 Large Chicken
2 Cloves Garlic — Chopped
1 Small Onion — Chopped
1 Teaspoon Flour
2 Tablespoons Cream
Salt And Pepper — To Taste
Directions Brown poultry in oil unti the skin is well browned all over. Remove and place in roasting pan. Place in 400 degree oven for 1 hour or until the poultry reaches 190 degrees. Add garlic and onions to the frying pan and saute for 10 minutes. Sprinkle in flour, stir well, add mushrooms and wine. Simmer for 10 minutes. Stir in cream, season with salt and pepper. Serve sauce over the poultry.

Serves 4

Scotland: Knaekkebrode

1 1/4 Cups Milk
1 1/2 Tablespoons White Vinegar
2 1/4 Teaspoons Active Dry Yeast
2 1/3 Cups Bread Flour
3/4 Cup Oatmeal
2 1/4 Teaspoons Sugar
1/4 Teaspoon Salt
1 Tablespoon Oil
Directions In a cup or small bowl, mix milk and vinegar. Let stand about 30 minutes until it thickens. Add all ingredients including the milk and vinegar in order suggested by the machine instructions. Process on bread cycle.

Serves 1

Scotland: Howtowdie (Scottish Roast Chicken)

3 Pounds Broiler — frying chicken
6 Each Medium onions
1/4 Cup Margarine or butter — melted
—–OAT STUFFING—–
1 Each Large onion finely chopped
1/4 Cup Margarine
1 Cup Regular rolled oat
1/8 Teaspoon Salt
1/2 teaspoon Ground coriander
1/2 teaspoon Pepper
1/8 teaspoon Grated nutmeg
Directions Fill wishbone area of chicken with stuffing.
Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not overstuff) The stuffing will expand while cooking. Place chicken, breast side up, in shallow roasting pan. Cut onions in half and arrange around the chicken. Brush chicken and onions with margarine. Roast uncovered in 375 F oven, brushing chicken and onions several times with remaining margarine until chicken and onions are done, about 1 1/2 hours. OAT STUFFING Cook and stir onion in margarine in 10 inch skillet over medium heat unitl light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crip, about 3 to 4 minutes.

Serves 6