Figures, after I post it I realize I spelt recipes wrong.

Syreeta

Well, since the holidays are quickly approaching, here's a couple of appetizer recipes that I frequently make.

Sun Dried Tomato Pate`

cup sun dried tomatoes (stored in oil)
¼ cup boiling water
8 oz. Cream cheese
3 small garlic cloves
1 tbsp. chopped fresh basil

Soften tomatoes in water for a few minutes, then put into food processor, water included. Add everything, except cream cheese, to the processor, and blend until everything is finely chopped. Add cream cheese and blend again until smooth. Goes great on crackers or as a dip for veggies.

Bacon Wrapped Mushrooms

1 package bacon
30-35 mushrooms (whole)
Bulls-eye original BBQ sauce

Cut bacon strips in half. Wrap around washed mushrooms and fasten with a toothpick. Put on foil lined cookie sheet and bake at 350 for 20 min. Drain grease. Brush on BBQ sauce and bake again for 20-25 min.
Really quick and easy to make, and kids love them!

Syreeta, that cheesecake sounds like it's to die for. I think I gained 10 pounds just reading the recipe!LOL

Dundee Marmalade
from Scottish Recipes ISBN 0 00 472167 5

2 lb (910g) Seville oranges
2 lemons
4 pints (2.25 l) of water
4 lb (1.8 kg) granulated sugar

Scrub the oranges and lemons and add them whole to the water in a heavy-based, deep sided pan.

Cover, bring to a boil then lower the heat to simmer for around one-and-a-half to two hours, until the skins are soft and can be pricked easily.

Lift the fruits out, let them cool, then quarter them.

Take out the pips and return those to the liquid in the pan, to boil for 10 minutes.

Meanwhile, slice up the fruit to the thickness you prefer; Dundee marmalade traditionally has quite a coarse cut.

Strain the liquid to remove the pips again, then put the sliced fruit back into the liquid.

Bring to a boil then add the sugar. When it has melted, boil again, rapidly and without stirring, until the mixture gets to the setting point (104 or 105 C or 220F on a sugar thermometer); this can take 15-30 minutes.

Turn down the heat while you test the marmalade. If you have no thermometer, drop a teaspoonful onto a chilled saucer; if it solidifies and forms a skin, it will set.

Take the pan off, scrape off any scum and let the marmalade sit in the pan for 15 minutes to set and cool. (This is to prevent the skin separating in the jars. Ian)

Stir it before potting in pre-washed and still warm sterilized jars, and cover immediately.

For a special marmalade with a particularly Scottish kick, stir in some whiskey. Use a good blend or one of the mellower or sweeter malts, if you can spare any. Fill a 1 lb jar of marmalade not quite full, leaving enough space to stir in a tablespoon of spirit at the top. Drambuie and Glayva will also both complement and sweeten the tartness of Dundee marmalade very nicely.

End quote.

This is a full flavored marmalade and may not be to everyones taste.
I put the filled jars in boiling water for 10 minutes to make sure that they are sterilized. Any alcohol from spirits is lost at this point, so all that is left is the flavor. I liked to use Glenfiddich liqueur but the liquor stores in BC no longer carry it. Last winter I had to make do with Drambuie.
The Seville oranges have a short season in late January.
With any marmalade it is best to let it mellow for a couple of weeks after cooking before eating.

Ian

Ian

Thank you so much for this recipe. I'm a Scot by heritage and unfortunately, my mom took a few recipes with her when she passed away, this being one of them. I'm pretty sure that this is very similar to my mom's, because I do remember that it only consisted of fruit, sugar and water. And she only made it when the Seville oranges were in season. She used to add a bit of honey mead to it on occasion, but I didn't really care for it when she did that. I did like it with Drambuie. The Glenfiddich liquer sounds good, too. I'll look to see if they carry it in our stores in Alberta. Maybe I could send you some if I find it.

Another one that I was having trouble with was a rhubarb raisin jam that Mom used to make. I found the ingredients on a torn piece of newspaper in one of her kitchen drawers but there were no instructions and I had no idea how to make it. Now, ten years later, I did manage to find someone on the Harvest forum that helped me out. I'll have to plant rhubarb next spring and wait for it to mature. LOL. I think I may just go to the market and buy enough every spring.

To all of you out there that are lucky enough to have your mother still with you, please, please get any of her recipes that you want NOW. Don't wait until you are cleaning her house out and think that her recipes are all organized in her books. Most likely, they are not. Are yours? LOL Mine aren't. Maybe that's a good winter project.

Here's one that can go really well with the marmalade:

Authentic Scottish Scones (at least that's what my mom called them)

4 c. flour
4 Tb. butter
2 tsp. Baking soda
2 1/2 tsp. Cream of Tartar
4 Tb. butter
2 c. buttermilk
1 c. raisins (optional)

Combine all dry ingredients. Cut in butter until fine and crumbly. Add buttermilk and mix thoroughly by hand (don't use a mixer). Add raisins and mix them throughout. Turn dough out onto floured cutting board. Divide dough in 4 and form each quarter into a flattened, round shape. Cut each "pie" into quarters. Place onto a greased baking sheet. Bake at 400° F for 20 minutes or until golden brown. Do not overbake.

These are really easy to make and delicious when warm. I like them, also, with a good beef stew - no raisins.

Keep this thread going, everyone.

Shauna

Great recipes everyone, I think I'll be trying both the pate and the scones. Sorry Ian, I'm not a big marmalade fan, I will pass the recipe on to my Mom who loves marmalade if that is okay. I do have a suggestion if you have any Drambuie leftover, mix 1/2 oz. of Drambuie with 1 1/2oz. of scotch whiskey over ice. Volia, a Rusty Nail. Just to let you know, it doesn't take many to make you tipsy. Oh, maybe that is just me, LOL.

Syreeta

Just noticed a BIG mistake in my recipe for scones posted above. I have butter listed twice. The first "butter" is supposed to be SUGAR.

Authentic Scottish Scones (at least that's what my mom called them)

4 c. flour
4 Tb. sugar
2 tsp. Baking soda
2 1/2 tsp. Cream of Tartar
4 Tb. butter
2 c. buttermilk
1 c. raisins (optional)

Combine all dry ingredients. Cut in butter until fine and crumbly. Add buttermilk and mix thoroughly by hand (don't use a mixer). Add raisins and mix them throughout. Turn dough out onto floured cutting board. Divide dough in 4 and form each quarter into a flattened, round shape. Cut each "pie" into quarters. Place onto a greased baking sheet. Bake at 400° F for 20 minutes or until golden brown. Do not overbake.

That looks better. If I'm making these for a meat dish, such as soup or stew, I generally cut the sugar by a tablespoon. Enjoy!

Shauna

OK, what is the red river cereal in the C Scrubber bread?
I suppose this a Canadian thing. What is in the cereal?

Rick

Yes, a Canadian thing - and darn good, too! :)

You'll want the regular Red River Cereal not the maple sugar one for the bread. Would you like me to post what is in the cereal for you?

Syreeta

My brother used to eat Red River Cereal....I used to call it bird seed. LOL.

Haven't hear of it or seen it in years.....Hmmm

Sierra

I found out what's in Red River through Marcia's link. Thanks. But you'd think there might be a picture of it somewhere on their own site? Not a grain. So I am thinking I might substitute something, but I should know . . . how fast does it cook (for hot cereal)? Is it the consistancy of oatmeal made with rolled oats? Made with quick oats? Or more like porridge or cream of wheat? Bird seed, Sierra? Well that's a hint.

leftwood, the box lists the ingredients as cracked wheat, cracked rye, & whole & cracked flax. Yes, it kinda looks like bird seed. I would think you could substitute bulger wheat, flax seeds, rolled oats... want me to post a photo for you?

The cooling instructions are:
1 c. water
1/4 c. cereal
pinch of salt

Combine water, salt & cereal in saucepan. Bring to boil, stirring frequently. Reduce heat & boil gently for 5 minutes, stirring occasionally until desired consistancy. Cover, remove from heat. Let stand a few minutes.

What about SunnyBoy cereal? Do you have that? I'd think it would work as a substitute as well.

I use Red River in by bread as well, but soak it in hot water for a few minutes before adding it to the rest of the stuff. Yum!

Hope this helps! If not, maybe you could get some good Canuck to smuggle some down to you! :)

Ooops... Cooking, not cooling... l&k are veeery close on the keyboard...

Thanks GC. That's exactly the stuff I needed to know. The cooking instructions tell me how "raw" it is, because I assume you use it uncooked. No SunnyBoy here either.
Thanks
Rick

Sorry, I guess I should of written that yes the Red River Cereal is used uncooked. All of my recipes from friends and family I have collected over the years are in shorthand. They tend to skip instructions, usually all I have is a sheet of paper with ingredients listed on it, and separated by spaces where things go in different bowls.

Syreeta

Really, I don't think any of us thought any different Syreeta. It was only since I wanted to know the cooking directions to get an idea of what it was, that I thought someone might get the wrong idea.
Rick

Good, glad to hear it. So do you have any good recipes to share Rick? Always looking for new ones here.

Syreeta

Hello, my name is Rick, and I am a chocoholic.

Original recipe:
Krinkles
1 lb. chocolate stars
1 square (1 oz.) baking chocolate
6-7 cups Post Toasties
Gently melt chocolates, fold in Post Toasties. Drop on ungreased cookie sheet. Let cool.

My adaption:
1 lb. good quality chocolate almond bark
4 squares (4 oz.) unsweetened baking chocolate(Nestles really is the very best)
at least 7 cups Post Toasties

If you use any other kind of cornflakes, it'll be good, but not the same flavor. Post Toasties are definitely my preference.

I get a tongue lashing if I don't bring these to family get togethers. While this recipe is painfully simple (and rather expensive), I do consider myself a pseudo-master of cookies. When I grew up, I made cookies every week for the family of eight - because no one else would! Next time you make spritz, make three colors of dough. In the spritzmaker, put a small ball of dough on the bottom, a medium size of another color in the middle, and a larger ball on top. A fourth ball is acceptible, but it needs to be larger yet. If you don't use increasing size balls, you'll find the colors mixing. They'll still taste great, but the hues will be unappetizing. What comes out are multicolor cookies, with the colors in concentric rings. No Christmas decorating needed!

Rhubarb or Blueberry Cake
1 egg
1.5 cups sugar (I use less if I use blueberries)
half cup shortening
1 cup buttermilk or sour milk

1 tsp baking soda
2 cups all purpose flour
one-third tsp salt
3 cups chopped rhubarb or blueberries

Put in greased 9 x 13 inch cake pan. Sprinkle on topping. Bake 40 minutes at 350 F.

Topping
fourth cup sugar
1 tsp cinnamon

This recipe is over 50 years old, and still one of the best(IMO). Thawed frozen rhubarb works well here too.

Rick, i had to laugh about the "unappetizing colours" of spritz cookies. My sister and i used to be in charge of Christmas cookies, and we'd make all the usual green trees, red hearts, yellow stars, etc. Then we'd take all the leftover dough, smoosh it together and make some horrendously coloured cookies! Hey, it was fun! :)

I love this thread!

Well Syreeta I made a "version" of your Tourtiere tonight for supper and it was delish!
I didn't have ground pork so I used ground beef, so I left out the cloves and nutmeg and substituted Keg Steak spice instead and used Campbell's Beef broth instead of water. It turned out great!

Sometimes I find cooking so monotonous. I want something different but don't have the time (or fancy ingredients) for some recipes you find on the cooking sites on the web. And the good thing from here is they are usually tried and true recipes.

Here's one I've made a couple of times now - thought it might be cloyingly sweet, but it's actually darned tasty, and very easy. Was going to make it with herbed lamb chops tonight, but DH said he wasn't hungry, so there went that plan...

Honey-Roasted Root Vegetables (from Cooking Light, Oct./05)

2 cups coarsely-chopped peeled sweet potato (~1 large)
1 1/2 cups coarsely chopped peeled turnip (~2 medium)
1 1/2 cup coarsely chopped parsnip (~2 medium)
1 1/2 cup coarsely chopped carrot (~2 medium)
1/4 cup honey
2 tablespoons olive oil
1/2 tsp salt
3 shallots, halved (I just coarsely cut up an onion)
Cooking spray.

Preheat oven to 450 degrees F. Coat jelly roll pan with cooking spray. Mix all else in large bowl and toss to coat. Bake for 45 minutes or so until tender and starting to brown, stirring every 15 minutes.

Would be good with beets too, if there are any of those kicking around.

Lori, your vegetable recipe reminded me of one i made this summer. I was looking for an eggplant recipe and there was one with chopped vegetables tossed with a dressing and roasted. I probably have it around here somewhere - no, just checked and it's not in the obvious place and i don't have time to look now.

Anyway, what i was getting at is that i later tried a bunch of summer vegetables - broccoli, cauliflower, peppers, zucchini, etc. - chopped, marinated in sundried tomato and oregano dressing, and then roasted. Very good! (no honey, though!)

That sounds good too, Marcia. Anything roasted seems very appropriate lately!

Hunnerbun,

Glad you liked your version of tortiere, the original is quite good too.:) Traditionally it is eaten on Christmas eve if you are French Canadian. I think all of my family eats it year round as we all like it that much, plus of course on Christmas eve.

Syreeta

Any cooked vegetable is better roasted.

Cloyingly. Never heard of that word. But no big deal. With a Firefox extension, all I do is put the pointer on the word, control-click, and I have a definition. I'm tellin' ya, I'll never go back to IE.

Rick

Hey, Rick, I know lots of words - when I was a kid, I used to read the dictionary...just for fun, LOL! But seriously, if only I was half as smart now as I used to seem to be then! Sigh... ;)

I must try the tortiere - I really like the combination of meat with unusual spices, or things like dried fruit.
Here's a recipe I really like - the combination of lamb, cinnamon and nutmeg gives a really rich and exotic flavor. This recipe is the best home-made moussaka I've had. (Actually, it's better than most restaurant offerings, IMO...however, since moussaka is not a part of my "food heritage", my opinion may not be worth that much, LOL! )

Moussaka (from The Complete Canadian Living Cookbook)
2 eggplants (~2.5 pounds)
Slice eggplants 1/4" thick and sweat them with salt in a colander for ~30 minutes. Then rinse slices, drain, pat dry. Brush slices with olive oil, and broil on baking sheets until golden and translucent; set aside. (BTW, there's nothing like home-grown eggplant - especially if you think you don't like eggplant.)

Meat Sauce:
2 lb lean ground lamb
2 onions, chopped
4 cloves garlic, minced
1 tbsp dried oregano
1 tsp cinnamon
1/4 tsp pepper
1 cup red wine
1 19-oz can tomatoes
1 5-1/2 oz can tomato paste
1/2 cup chopped fresh parsley

Cook lamb over high heat in skillet; spoon off any fat. Add other meat sauce ingredients and cook until onions are softened (~5 minutes).
Add wine, tomatoes and tomato paste; break up tomatoes with a spoon (or squish 'em with your hands...clean, of course!); bring to a boil. Simmer 10 minutes or until mixture does not fill in when spoon is drawn through pan. Stir in parsley and set aside.

Bechamel:
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 tsp salt
1/4 tsp each nutmeg and pepper
1 cup crumbled feta
4 eggs, beaten
2 cups pressed dry cottage cheese

In saucepan, melt butter, whisk in flour and cook, whisking, for 2 minutes without browning. Gradually whisk in milk until boiling and thick enough to coat back of spoon. Stir in spices. Let stand for 10 minutes, stirring occasionally.
Rinse feta and drain well; whisk together with eggs and cottage cheese, and then whisk it into the bechamel.

Assembly:
13"x9" pan (or two 8"x8" pans)
Spread 1/2 cup meat sauce on bottom, spreading evenly; then 1/2 cup bechamel, spreading evenly. Layer with half the eggplant. The point is to make two complete sequences, with the remaining bechamel on top.

Topping:
1/2 cup bread crumbs
1/4 cup grated parmesan
Mix and sprinkle over moussaka.
Bake at 350 degrees F for about 70 minutes (it seems to me 45 min to an hour is enough), or until browned and bubbly.

Mmmmmm....
Puts me in mind of a wonderful dish I had at a Moroccan restaurant once...unfortunately, I can't remember the name of it (something like "brik" or "brikka"??) It consisted of a chicken mixture, flavored with cinnamon, which was wrapped in filo, then baked, then served with a sprinkle of icing sugar on top. It may sound weird but it was great!

I give you my word guys and gals and that you need to try this recipe, otherwise you are missing this favorable opportunity! The combination of aromas, textures and flavors is so delicious! I thought at first how gross would sausage and pumpkin be together, but man oh man this is the best soup Ive ever tasted!

It's also very easy and quick to make!

*PUMPKIN AND SAUSAGE SOUP*

½ pound of the hottest sausage you can get, otherwise use regular and add crushed red pepper flakes to taste.
1/2 cup onion, minced
1 clove garlic, minced
1 tablespoon Italian Seasoning
1 cup fresh mushrooms, chopped
1- 14 ounce can 100 % pumpkin puree
4 cups chicken broth (I like using one whole Campbells tetra pack, no need to add water)
1/2 cup heavy cream (or half-half if you're watching your fats)
1/2 cup water

Brown sausage, drain, then add the onion, garlic, Italian seasoning and mushrooms and sauté until done.
Add pumpkin to this mixture and mix well.
Then stir in the broth and mix well.
Simmer 20-30 minutes.
Stir in the heavy cream and water and simmer on low another 10-15 min.
Taste and add salt/pepper as needed.
Serve.

Its coming to that time of year when we have lots of rhubarb.

Heres a recipe for rhubarb chutney.

A good, mild spicy flavor. Excellent served with cold meat, as a sandwich spread or over cream cheese with crackers.

Imperial measures before ingredients, metric following

8 cups Sliced fresh rhubarb 2 L
2 cups White vinegar 500 mL
2 cups Granulated sugar 500 mL
2 cups Brown sugar, packed 500 mL
2 cups Golden raisins 500 mL
2 cups Finely chopped onion 500 mL
1/2 tsp. Table salt 2 mL
1/2 tsp. Ground ginger 2 mL
1/4 tsp. Cayenne pepper 1 mL

1 tbsp. Mustard seed 15 mL
1Cinnamon stick, broken up 1
1 tsp. Whole cloves 5 mL

Mix first 9 ingredients in large heavy pot.
Tie mustard seed, cinnamon stick and cloves in double layer of cheesecloth. Add to pot. Heat on medium, stirring often as it comes to a boil and sugar dissolves. Simmer, uncovered, for about 40 minutes until thickened, stirring occasionally. Discard spice bag. Fill hot sterilized pint jars to within 1/2 inch (1 cm) of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process for 5 minutes in a boiling water bath. Makes 3 pints.

From Jean Pares "Companys Coming Preserves"

Mexican Bean Burgers
Makes about 8 Burgers
INGREDIENTS:
· 4 carrots, sliced
· 1 (15 ounce) can Black beans
· 1/2 cup chopped green bell peppers
· 1/4 cup chopped onions
· 1/4 cup chopped green onions
· 2 cups salsa (To make the burger less spicy use
1 cup salsa+1cup diced tomatoes)
· 1 cup dried bread crumbs
· 1/2 cup flour
· 1/2 teaspoon ground black pepper
· salt to taste
· 1 pinch chili powder
DIRECTIONS:
1. Place carrots into a bowl, and fill with about 1/4 inch of water. Cover with plastic wrap, and cook in the microwave for 2 minutes, or until soft. Drain.
2. Mash beans and steamed carrot in a large bowl. Mix in green pepper, onion, salsa, bread crumbs, and whole wheat flour. Season with salt, black pepper, and chili powder. Add flour to create a firmer mixture, or more salsa if the mixture is too stiff. Form mixture into 8 patties, and place on a greased baking sheet.

For baking the patties, preheat the oven to 425 degrees F (220 degrees C), and cook for about 15 minutes.

One of my favorite desserts:

Sex-in-a-Pan ('Cause it's just that good ;-)

Bottom:
1 cup chopped pecans
2 cups flour
1 cup butter
Mix & press into a 9x13 pan. Bake at 350*F until golden. Cool.

Middle:
2 pkg Dream Whip (make according to directions)
8 oz. cream cheese
1 cup icing sugar
Beat together and spread over base.

Top:
1 pkg instant chocolate pudding powder (4 serving size)
1 pkg instant vanilla pudding powder (4 serving size)
3 cups milk
Mix together, spread over filling. Chill.

Top with whipped cream and chocolate shavings.

Mmmmmm....The ménage à trois of the dessert world...LOL ;-)