2 LBS Ground Beef (with a modicum of fat)
2 teas pepper
2 teas salt
2 teas Accent (monosodium )
2 teas Corriander powder
1 and a half cups bread crumbs
And one half cup of water.
Mix all together- set in tray (meat loaf tin is the ideal container)
Chill in fridge over night, then cut into 3/4 inch slices, then wrap and freeze until required.
To cook, it can be fried, grilled or cooked like a hamburger on a Bar-B-Que.
1 lb 80% ground beef
1 lb ground pork butt, not too fatty, trim before grinding if necessary.
2 cups Italian breadcrumbs, or whatever breadcrumbs you like!! Toast them lightly.
Salt to taste.
1 Tablespoon coarse black pepper.
Coriander, ground, to taste. ( I use a 1/2 oz.)
1/2 Tsp. Cumin.
1/4 Tsp. paprika.
You can mix, chill overnight pressed in a loaf pan,
then slice and grill or fry.
No one can miss hearing Rita's cheery "Good Morning" from her kitchen when George (VE7ACN) calls in for his early check in, before dashing off for an HF schedule with the UK, or to attend his
Mechanics "Coffee Clache".
1 cup Graham Cracker Crumbs
1/4 cup melted margarine
1/2 boiling water
1 pkg. Light Jell-O (any flavor)
2 cups 1% Cottage Cheese
1 litre Light COOL WHIP (thawed)
Method: Melt marg, add to crumbs, mix and place in bottom of spring form pan and put in Fridge. In a Blender put hot water and Jell-O and mix well until all crystals dissolve. Add 1 cup Cottage Cheese until well blended, then add next cup Cottage Cheese and blend well until smooth, no curds visible. Pour into a large bowl and fold in THAWED Cool Whip until well blended. Place over crumbs and set in Fridge. Garnish with Fresh Fruit.
Our David has a weakness for this following morsel and so it is to be included. So ladies if you invite David to call I expect that will be able to surprise him with these little goodies.
1 cup all purpose flour = 250 mL
3/4 cup rolled oats =175 mL
1 tsp baking powder = 5 mL
½ tsp baking soda = 2 mL
½ tsp salt = 2 mL
¼ cup butter, softened =50 mL
½ cup granulated sugar =125 mL
1 egg
1 cup sour cream =250 mL
1 tsp rum extract or = 5 mL
1 tbsp demerara rum =15 mL
1 cup well-drained crushed pineapple =250 mL
½ cup flaked coconut =125 mL
Preheat oven to 375° F (190° C). Spray 24 mini muffin cups with non-stick cooking spray.
Combine first five dry ingredients. Beat remaining ingredients together in large bowl until smooth. Add dry ingredients, mixing just until moistened. Fill muffin cups.
Bake at 375° F(190° C) for 18 - 23 minutes, or until golden.
Tip: For 12 regular-sized muffins bake for 23 - 28 minutes.
1 cup Flour
1 tsp each of Baking Powder and Salt
4 to 6 squares of Bakers chocolate
2/3 cup Margarine
2 Cup sugar
4 eggs
2 tsp Vanilla
1 1/2 cups chopped nuts
Mix well: flour, baking powder and salt, set aside.
Melt chocolate and margarine in a covered bowl in Microwave.
Blend in sugar.
Fold in eggs, vanilla and then flour mixture, then nuts.
Turn into a lightly greased 13x9x2" pan.
Bake in a preheated 350 degree oven for 25 minutes
or until finger pressed lightly on surface leaves a slight identation.
Cool in pan, then turn out on to a wire cooling rack.
Cut into 48 bars.
Very tasty meat pies which are inextricably linked with the Scottish town of Forfar, Angus.
Angus-born author J.M. Barrie, who hailed from nearby Kirriemuir,
ensured a world-wide audience by featuring the Forfar Bridie in "Sentimental Tommy".
This recipe will serve four people.
1 lb/450 g chuck steak
1 Ib/450 g/4 cups plain flour
3 oz/75 g/2/3 cup prepared
shredded suet
4 oz/100 g/½ cup margarine
1 onion (finely chopped)
4 oz/100 g/½ cup lard
salt and pepper
Sift the flour and salt together, add the lard and margarine cut into pieces and rub in.
Stir in sufficient cold water to make a firm dough then turn it onto a floured surface; knead gently.
Divide dough into four.
Trim the steak, removing any excess fat, then pound it.
Cut the meat into thin strips and mix it with the suet and onion and plenty of seasoning.
Roll each piece of dough out to a 6 inch/ 15 cm round shape.
Divide the filling among each and seal the edges well with water.
Make a hole in the centre of each bridie with a skewer and bake at gas mark 6, 400F, 200C for 20 minutes.
Reduce the temperature to gas mark 4, 350F, 180C and bake for a further 35-45 minutes or until richly brown.
Serve hot with suitable vegetables and potatoes or rice.
Please read instructions completely before beginning because there are some choices you can make.
Filling:
2 lbs dried prunes, cooked
1/2 cup prune liquid
1 cup sugar
1/2 teaspoon cardamon seed
1 teaspoon pure vanilla extract
1 teaspoon to 3/4 cup or more top quality rum
1/4 teaspoon salt
Cake:
1 cup butter soft
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
4 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
Method:
Best to make the prune filling first. Wash prunes (if you use bulk or untenderized ones, soak fruit for 2 hours. if you use packaged tenderized prunes washing and soaking are not necessary.) Cover fruit with water and cook slowly for about 45 minutes or until tender when tested with a fork. Drain prunes saving the liquid. Cool, remove pits if needed, put prunes through a food grinder or cut into fine pieces with scissors.
Now add prune liquid, sugar and cardamom seeds (split in half) to prunes and cook until filling is about as thick as jam. Cool, add pure vanilla extract, rum (amount is your choice), and salt. Set aside until all cake layers are baked.
Now comes the cake. Cream butter until soft and lemon colored. Add sugar gradually and continue beating until very creamy. Beat the eggs slightly, then stir eggs and pure vanilla extract into creamed sugar. Sift flour, baking powder, and salt together. Add alternately with milk to butter mixture. The dough should be firm but not stiff. Chill dough for easier handling.
When dough has chilled enough to be manageable divide into seven equal portions. Set oven at 350 degrees F. Roll out each portion very thin (3/16 inch) on lightly floured board to fit outer bottom of 8" square cake pan. Turn cake pan upside down, place dough on ungreased top of pan (or spray top of pan with cooking spray or cut parchment paper to fit top of pan), and trim the edges tidily. Bake 20 minutes or until edges turn a delicate brown. Remove from oven and slide cake off bottom of pan with a spatula. Cool on wire rack. Continue process until all 7 layers are baked.
Spread filling between the layers pressing each layer with palm of your hand to make the many layers of cake blend with the filling. Wrap cake when completed in dry cloth or cheese cloth and then in saran wrap. Refrigerate overnight or better yet several days to spread moisture and mellow flavors. Unwrap and ice with favorite buttercream cake icing.
Obtain 16 servings by first cutting the cake in half. Then cut each half into 8 slices one inch wide.
Bon Appetit from the Icelandic kitchen of Jan Small (KD7TWM)
When was the last time you made beer bread? I found my recipe a few months back and have enjoyed fooling friends with my slaved in the kitchen all day "homemade bread"!
3 ½ c. Self-Rising Flour
½ c. sugar
1 egg
12 oz. Beer
¼ c. Margarine (melted)
Mix all ingredients together except margarine and put in a greased and floured loaf pan.
Bake at 350° for 45 minutes. Take out of oven and pour margarine over loaf and return to oven for another 15 minutes.
Loaf should be golden brown and sound hollow when you tap it.
NOTE: For a different taste, add to the above ingredients about 6 ounces grated cheddar cheese, 2 teaspoons of garlic powder, and 1 teaspoon parsley flakes. Great cut into small pieces and served as an appetizer with wine or beer or whatever.From: the Halifax kitchen of Chris VA1CDB
This little gem was sent in to me byVA7JCP Jack Poulter, who hastens to add that the majority of the greatest chefs in the world are men! This also orignated in England and I have taken the liberty to change ingredients from UK to Canadian ones for the ease of baking.
The moist gingerbread wrapped in paper tied with ribbon makes a unique gift. And when opened it has an aroma too delicious to resist.
Ingredients:
12 oz (350g) corn syrup or light molasses
4 oz (125g) butter
9 oz (250g) plain flour
2 tsp bicarbonate of soda (baking soda)
3 tsp ground ginger
1 egg
10 fl ozs (300ml) milk
Method:
1. Preheat the oven to 180C/Gas 4/350F. Grease and line two 1 lb loaf tins.
2. Melt the corn syrup or light molasses and butter in a saucepan. Sift flour, bicarbonate of soda and ginger into a bowl, make a well and pour in the syrup and butter.
3. Beat the mixture until smooth. Mix the egg and milk together and add bit by bit to the mixture, again beating until smooth.
4. Pour into prepared tin, cover with greased foil and bake in the centre of the oven for 45 mins until the loaf is well risen and firm to the touch.
5. Remove from the oven and cool in tins. Wrap in cling film and store for up to two weeks.
Variation: Stir in 2 oz (50g) chopped stem ginger.
This table will help you to convert and understand UK receipes as those in North America
12 oz (350g) corn syrup or light molasses = approx. 1 cup.
4 oz (125g) butter = 1/4 lb (1 stick in USA?)
9 oz (250g) plain flour = approx. 2 cups.
2 tsp bicarbonate of soda (baking soda)
3 tsp ground ginger
1 egg
1/2 pt(300ml) milk = 10 fl. oz.
>From the kitchen of Chris (VA1CDB)
This goes really nicely with soups, scrambled eggs, mashed potatoes, in sour cream for baked potatoes and on roasted poultry.
1/2 cup Tarragon
1/2 Cup Chervil
2 tablespoons Sage Leaves
1/2 cup Thyme
2 tablespoons Rosemary
5 tablespoons of Freeze Dried Chopped Chives
2 tablespoons of Desiccated Orange Rind (get it at the Bulk Barn)
2 tablespoons Celery Seed
Put all of the above in a large bowl and mix till well combined. Pack into small jars & label.
CRUMBLE HERBS BY RUBBING BETWEEN YOUR PALMS WHEN USING
Another goodie for the festive season from: Jack Poulter (VA7JCP)
1 cup grated raw carrot
1 cup grated raw potato
1 cup flour
1 cup sugar
1/2 cup raisins
1/2 cup currants
1/2 cup butter OR 1 c. suet (finely chopped)
1/2 tsp each cloves, cinnamon and nutmeg
1 tsp baking soda mixed with half the potatoes.
Cream butter and sugar, add carrots and half the potatoes. Sift dry ingredients together and stir in slowly. Then add well-floured fruit. Last of all stir in the potato-soda mixture.
Steam for three hours in a covered bowl* or pudding mold. Do not let water go off the boil and check periodically to ensure pot does not boil dry.
Serve with hard sauce:
Cream 1/3 cup butter, beat in 1 cup icing sugar, gradually. Beat until fluffy. When thoroughly combined, add 3/4 tsp vanilla and 1 Tbsp cream. Put into serving bowl and chill well.
*If using a pudding basin (bowl) with a waxed paper or similar covering, tie securely with string and when doing so, make loops so that the basin may be lifted easily from the large pot after finished steaming.
>From the kitchens of Shirley Nix (VE7FME) and Ruth Funk
BASE
½.Cup Flour
1.tsp. Baking Powder
1.tbsp. Sugar
1. Egg
1. tbsp. Margarine
TOPPING CRUMBS
⅓Cup Flour
⅓Cup Sugar
1½tbsp Margarine
FILLINGS
Aprox: 3 Good size stalks
Rhubarb cut into ½ pieces
METHOD
Topping :------Mix flour / sugar / rub in margarine......set aside
Base :------Mix dry ingredients, rub in margarine.. Beat egg lightly and mix into flour mixture.
Put onto a floured board and roll to line a 8" by 9" pan. Pressinto corners and sides... Scatter
chopped Rhubarb on top.. Then sprinkle the topping crumbs over the fruit.
BAKE :----at 325ºF for 25 to 30 minutes.
VARIATIONS
A variety of fruit can be used... Blueberries...Sliced Peaches...Cherry Pie filling...or Mixed Berries
Strawberries,Raspberries and Blackberries, or Pineapple-crushed and drained...
Note: Add ¼ Cup of Shredded Coconut to the topping crumbs when using the Pineapple filling.
Shirley and Ruth like fresh Rhubarb or Frozen Fruit Mix or Unsweetened Peaches, Strawberries,
or Blueberries. The pan size makes enough for four servings.
½ lb Minced Lamb.
1 Large Egg.
2 Tbsp Milk.
¼ Cup of Breadcrumbs.
3 Tbsp Fresh chopped Mint, or 1 tsp of dried.
1 Crushed Garlio clove.
2 Tbsp of Worcestershire Sauce.
¼ tsp Salt.
½ tsp Fresh ground Black Pepper.
4 Letuce leaves.
1 Medium Tomato, thinly sliced.
1 Small onion, thinly sliced.
Four of Alex Campbell Scotch Baps.
Make ingredients into four 1" patties. Grill over medium heat 4 to 5 minutes per side or until thoroughly cooked through.
Sandwich the the patties between the Baps with lettuce, tomato and onion. Flavour with the other ingredients as desired.
Pastry:
1lb of plain flour,
1lb lard,
8oz margarine.
Mix all ingredients together and bind with cold water.
Ingredients:
6oz Steak or general purpose meat,
Potatoes approx 3 medium size
1 Large onion
Turnip (Swede)
3 Knobs Butter or Margarine
Salt & Pepper to taste.
Roll out pastry to 1/4" thick cut in rounds.
Dice the potato, Swede and onion onto the pastry and then add chopped meat, season and add butter.
Fold pastry over contents then twist and crimp together (pasty shape) Brush the top with milk or egg.
Cook for one hour Gas 5, Electric 350 approx for 50 to 60 mins.
All pastys are best left in the fridge for a few hours before cooking, put in a cold oven.
Margaret Prowse, Penryn, Cornwall, UK. (Good Luck)
