Swiss Cheese in Crust:
2 1/4 cups sifted flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
1/2 pound swiss cheese, sliced about 3/8 inch thick
1 egg, beaten
1. Preheat over to 425F.
2. Mix the flour and salt and chop in the shortening until the mixture looks like coarse cornmeal. Sprinkle the water over the mixture na dmix lightly until all the flour is moistened. Divide the dough in half.
3. Roll one-half of the dough to one-eighth inch thickness and cut into six three and one half inch squares. Please two and one half inch square of cheese on half of the squares. Moisten the edges of the dough, cover with the remaining squares, seal the edges and flute the rim. Prick the tops and brush with beaten egg.
4. Repeat with the remaining dough, or make turnovers by enclosing a triangle of cheese in each square and folding the dough over the top.
5. Place on an ungreased baking sheet and bake about fifteen minutes.
Boeuf Bourguignon (stove top version)
2 tablespoons salad or peanut oil
2 pounds chuck or rump roast or Angus beef, cut into 1/4 inch slices
Salt to taste
2 medium onions, coarsely chopped
1/2 bottle Burgundy wine
1. Pour the salar or peanut oil into the bottom of a two-quart flameproof casserole and add one slice of the fatback.
2. Add the diced carrots and cover them with a single layer of one-third of the sliced beef. Sprinkle with salt and peper.
3. Sprinkle the meat with half the onions, garlic, shallotts and mushrooms.
4. Cover with a layer of half of the remaining beef and sprinkle with more salt and pepper.
5. Add the remaining onions, garlic, shallots and mushrooms and cover with a final layer of the remaining beef. Top with the second slice of fatback.
6. Pour the Burgundy and cognac over all.
7. Season with additional salt and pepper
8. Place the casserole over high heat, and when it begins to simmer, cover and lower the heat.
9. Cook three and one half hours.
Note: while the casserole is cooking, the liquid should barely bubble.
1 bottle Glenfiddich (or single malt) Whisky
Place all ingredients in congenial setting. Mix well.
50g medium oatmeal
Toast the oatmeal under a grill until golden brown and let cool. Whip the cream until stiff, then mix in the oatmeal, honey and whisky.
In tall glasses, layer the raspberries with the cream mixture and chill in the fridge.
Serve at room temperature, decorated with raspberries.
1.5 tbsp mixed spice (allspice)
Mix the margarine (or suet), flour, fruit, spice, baking powder and sugar together.
Combine the treacle with a little milk and add to the mixture. Gradually stir in more milk until the mixture has a soft consistency, then place on a white square cloth that has been well floured (this is known as the clout or the cloot).
Gather the ends together, leaving room for the dumpling to expand, and tie them in a tight knot.
Place it on a plate in a large pan of boiling
water. Cover, and boil gently for two hours (make sure it doesn't boil
A simple form of crofter's cheese.
1 litre freshly sour or full cream milk
Pour the milk into a pan and please it ona slow heat until it curdles. Make sure it doesn't simmer or boil, or the curd will harden. Let the curds cool. Next, the liquid (or whey) needs to be drained off.
Line a colander with muslin, put the curds in it and leave until the whey has drained away; squeeze the last bit out by hand or with the back of a spoon. The crowdie needs a little salt and cream and a rest in the fridge before consuming.
Lime broiled chicken
3 broiler-fryer chickens, quartered
1. Preheat broiler to moderate
2. Sprinkle each piece of chicken with monosodium glutamate, salt and pepper. Place skin side up on rack six inches from broilers heat. Brush with Lime BBQ sauce.
Chicken may be marinated in the bbq sauce for several hours.
3. Cook slowly until tender, turning and basting occasionally, one to one and one quarter hours.
Lime BBQ Sauce
1/2 cup corn oil
Combine all ingredients. Brush on chicken. Fir a richer herb flavor, marinate chicken in sauce several hours.