OK, on to Salads...
When I lived in California, there was a restaurant near us called The Magic Pan. It was a creperie and I really loved going there for Orange Almond Salad and Coquilles St. Jacques crepes, which have shrimp and scallops in a béchamel sauce. It was my favorite thing on the menu. When we moved away, I taught myself how to make both of those items. I learned how to make crepes and the béchamel sauce in an International Cooking class in college, but the Orange Almond Salad wasn't quite right because I couldn't get the dressing right. Then I found a cookbook called The Make-A-Mix Cookbook that had a salad dressing mix that was perfect!! That's where the dressing here came from.
Orange Almond Salad
1 head romaine lettuce, torn into bite-sized pieces
1 can mandarine oranges, drained
1 pkg. sliced almonds
Sweet Salad Dressing, below
Turn on broiler in the oven. Put sliced almonds on a cookie sheet. Set cookie sheet a couple of inches below heat in the oven and toast almonds. Watch carefully because it won't take long. Shake the pan a couple of times to keep them from burning and sticking.
Put romaine lettuce in a bowl, top with mandarin oranges and almonds, serve with dressing.
Sweet Salad Dressing
1/3 cup sugar
1 tsp. instant minced onion
1 tsp salt
1 tsp dry mustard
1 tsp paprika
(their recipe calls for 1 tsp celery seed, but I don't like it.)
Combine all ingredients in a small bowl, mixing until well blended. Put mixture in foil packet or 1 pint glass jar. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of mix. (I generally make three or four packets at a time to save time.
To make the dressing, use
1 recipe of the Sweet Salad Dressing
3/4 cup vegetable oil
1/4 cup vinegar
Combine in a glass jar and shake. Chill before serving. Makes about 1 1/4 cups dressing.
Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Tuesday, December 8, 2015
Sunday, December 6, 2015
Recipe Advent Calendar - Day 6 - Colonial Oatmeal Bread
I haven't made this one in quite a while, but it's one of my favorite bread recipes. I can't even remember where I got the recipe! I started making this when we lived in Florida and I liked it because it wasn't baked in a loaf pan, but on a cookie sheet in an oval. I'll post our Thanksgiving and Christmas roll recipe tomorrow.
1 Tbsp salt
2 pkgs active dry yeast
4 cups whole wheat flour
About 2 3/4 cups all purpose flour (more or less, depending upon the weather)
2 1/4 cups water
1/2 cup honey
4 Tbsp butter or margarine (butter is much better, in my opinion)
1 egg
1 cup quick-cooking oats, uncooked
In a large bowl, combine salt, yeast, 2 cups whole wheat flour and 1 cup of all purpose flour.
In a 2 quart saucepan, over low heat, heat water, honey and butter or margarine until very warm (120 to 130 degrees.) Butter does not need to melt completely. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium, beat 2 minutes occasionally scraping the bowl with a rubber spatula. Gradually beat in egg and 1 cup WW flour to make a thick batter. Continue beating 2 minutes, scraping bowl often. With a wooden spoon, stir in oats, 1 cup of WW flour and 1 cup of AP flour to make a soft dough.
Lightly sprinkle work surface with AP flour. Turn dough onto the surface and knead until smooth and elastic, about 10 minutes. Working in more AP flour (about 3/4 cup) while kneading. Shape the dough into a gal and place in a large greased bowl, turning dough over so that the top is greased. Cover and let rise in a warm place away from draft, until doubled - about an hour. Dough is doubled when two fingers pressed lightly into the dough leave a dent.
Punch down the dough. Turn dough onto a lightly floured surface, cover with the bowl or a cloth and let rest 15 minutes for easier shaping. Grease a large cookie sheet. Cut dough in half. Shape each half into a 7x4 inch oval, tapering ends slightly and place them on the cookie sheet, not touching. Cover with a towel and let rise in a warm place until doubled, about an hour.
Preheat oven to 350 degrees. With a knife, cut 3 to 5 criss-cross slashes across the tops of the loaves. Lightly dust tops of loaves with some AP flour. Bake 35 to 40 minutes until loaves sound hollow when lightly tapped with finger. Remove loaves from cookie sheet and cool on a wire rack.
Makes two 1 3/4 lb. loaves.
1 Tbsp salt
2 pkgs active dry yeast
4 cups whole wheat flour
About 2 3/4 cups all purpose flour (more or less, depending upon the weather)
2 1/4 cups water
1/2 cup honey
4 Tbsp butter or margarine (butter is much better, in my opinion)
1 egg
1 cup quick-cooking oats, uncooked
In a large bowl, combine salt, yeast, 2 cups whole wheat flour and 1 cup of all purpose flour.
In a 2 quart saucepan, over low heat, heat water, honey and butter or margarine until very warm (120 to 130 degrees.) Butter does not need to melt completely. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium, beat 2 minutes occasionally scraping the bowl with a rubber spatula. Gradually beat in egg and 1 cup WW flour to make a thick batter. Continue beating 2 minutes, scraping bowl often. With a wooden spoon, stir in oats, 1 cup of WW flour and 1 cup of AP flour to make a soft dough.
Lightly sprinkle work surface with AP flour. Turn dough onto the surface and knead until smooth and elastic, about 10 minutes. Working in more AP flour (about 3/4 cup) while kneading. Shape the dough into a gal and place in a large greased bowl, turning dough over so that the top is greased. Cover and let rise in a warm place away from draft, until doubled - about an hour. Dough is doubled when two fingers pressed lightly into the dough leave a dent.
Punch down the dough. Turn dough onto a lightly floured surface, cover with the bowl or a cloth and let rest 15 minutes for easier shaping. Grease a large cookie sheet. Cut dough in half. Shape each half into a 7x4 inch oval, tapering ends slightly and place them on the cookie sheet, not touching. Cover with a towel and let rise in a warm place until doubled, about an hour.
Preheat oven to 350 degrees. With a knife, cut 3 to 5 criss-cross slashes across the tops of the loaves. Lightly dust tops of loaves with some AP flour. Bake 35 to 40 minutes until loaves sound hollow when lightly tapped with finger. Remove loaves from cookie sheet and cool on a wire rack.
Makes two 1 3/4 lb. loaves.
Saturday, December 5, 2015
Recipe Advent Calendar - December 4th and 5th - Appetizers
Oh dear! I spent the whole day at the Temple yesterday and then went to bed at 9 pm, thinking I would just take a nap and then get up, but it didn't work that way. So, today, I'm going to post two Appetizer recipes.
The first one is Crab Meat Rangoons. We got this recipe from Bob's brother Ken Stull when he returned from his mission in the Philippines. It's easy and delicious and these disappear as fast as we can make them.
1/4 lb. crab meat or large can of fancy crab meat
8 oz. cream cheese, softened
1 green onion, chopped
1 pkg wonton wrappers
1 egg, beaten (water works too, but not as well)
oil for deep frying
Mix the crab, cream cheese and the green onion by hand - don't use a mixer. Place a tablespoonful of the mixture in the center of a wonton wrapper. Wet the edges of the wrapper with the beaten egg and fold in half, pressing down on the edges to seal. Deep fry in the heated oil until a light brown.
That's it! Super simple and super delicious.
The second one is Scotch Eggs. Another fried one, sorry. I remember my Dad making these for us when we were younger. I kept thinking it was after he went to Scotland, but I never actually saw these in Scotland and I think it was just from a cooking class he and my mom took. I never saw them again until I went to the Renaissance Festival here in Maryland, where they sell them at one of the stalls. The key to keeping the sausage on the egg is to dry the egg with a paper towel prior to wrapping it. It's a problem! I have been highly frustrated many times by trying to keep the sausage layer from falling off. LOL This recipe only makes 4 and you'll definitely need more than that, so just multiply it as many times as you need.
1/2 lb. of bulk pork sausage, like Bob Evans or Jimmy Dean's
4 large eggs, hard boiled and peeled
seasoned flour (flour, salt, pepper and anything else you want to add. Paprika works well, so does a little sage.
1 large egg, beaten
Bread crumbs in a wide bowl
Oil for deep frying
Divide the sausage into 4 equal portions. On a floured board, roll each portion into a circle. Peel and dry the hard boiled eggs. Roll the peeled, hard boiled eggs in the seasoned flour, just lightly. Place an egg on each circle of sausage and wrap the sausage around the egg, covering it completely. Dip it into the beaten egg, then roll in the bread crumbs until coated. Repeat if desired for a more crunchy coating. Deep fry in 350 degree hot oil for 6-8 minutes or until lightly browned and crisp. Drain well on paper towels. Serve either hot or cold.
So, there you go... a couple of non-diet appetizers for today. Enjoy!
The first one is Crab Meat Rangoons. We got this recipe from Bob's brother Ken Stull when he returned from his mission in the Philippines. It's easy and delicious and these disappear as fast as we can make them.
1/4 lb. crab meat or large can of fancy crab meat
8 oz. cream cheese, softened
1 green onion, chopped
1 pkg wonton wrappers
1 egg, beaten (water works too, but not as well)
oil for deep frying
Mix the crab, cream cheese and the green onion by hand - don't use a mixer. Place a tablespoonful of the mixture in the center of a wonton wrapper. Wet the edges of the wrapper with the beaten egg and fold in half, pressing down on the edges to seal. Deep fry in the heated oil until a light brown.
That's it! Super simple and super delicious.
The second one is Scotch Eggs. Another fried one, sorry. I remember my Dad making these for us when we were younger. I kept thinking it was after he went to Scotland, but I never actually saw these in Scotland and I think it was just from a cooking class he and my mom took. I never saw them again until I went to the Renaissance Festival here in Maryland, where they sell them at one of the stalls. The key to keeping the sausage on the egg is to dry the egg with a paper towel prior to wrapping it. It's a problem! I have been highly frustrated many times by trying to keep the sausage layer from falling off. LOL This recipe only makes 4 and you'll definitely need more than that, so just multiply it as many times as you need.
1/2 lb. of bulk pork sausage, like Bob Evans or Jimmy Dean's
4 large eggs, hard boiled and peeled
seasoned flour (flour, salt, pepper and anything else you want to add. Paprika works well, so does a little sage.
1 large egg, beaten
Bread crumbs in a wide bowl
Oil for deep frying
Divide the sausage into 4 equal portions. On a floured board, roll each portion into a circle. Peel and dry the hard boiled eggs. Roll the peeled, hard boiled eggs in the seasoned flour, just lightly. Place an egg on each circle of sausage and wrap the sausage around the egg, covering it completely. Dip it into the beaten egg, then roll in the bread crumbs until coated. Repeat if desired for a more crunchy coating. Deep fry in 350 degree hot oil for 6-8 minutes or until lightly browned and crisp. Drain well on paper towels. Serve either hot or cold.
So, there you go... a couple of non-diet appetizers for today. Enjoy!
Thursday, December 3, 2015
Recipe Advent Calendar - December 3rd - Black Hills Golden Egg Bake
Eeek! Three days in and I almost forgot to do this! LOL Having a great time working on my daughter-in-law's genealogy today and getting ready to spend tomorrow at the Temple for our Temple Jubilee day, plus with teaching and planning for Seminary and helping with Tommy's Cub Scout outing, my mind was elsewhere.
I decided to stick with breakfast for today. Mainly because of this quote from Winnie the Pooh by A.A. Milne:
" 'When you wake up in the morning, Pooh,' said Piglet at last, 'what's the first thing you say to yourself?'
" 'What's for breakfast?' said Pooh. 'What do you say, Piglet?'
" 'I say, I wonder what's going to happen exciting today?' said Piglet.
"Pooh nodded thoughtfully. 'It's the same thing,' he said."
The other breakfast recipe that is requested a lot is one that I found online a few years ago on Taste of Home. It's called Black Hills Golden Egg Bake. I don't make it exactly like the recipe, as normal, but it's really yummy just as the author posted it. It is one of our typical Christmas morning recipes along with Aebelskiver. I've never had anyone say that they disliked it. Here's the link: http://www.tasteofhome.com/recipes/black-hills-golden-egg-bake
Black Hills Golden Egg Bake
1/2 c. sliced fresh mushrooms
1/2 c. chopped green pepper
1/4 c. butter, cubed
10 eggs
1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp salt, optional
2 c. (16 oz.) 4% cottage cheese
2 c. (8 oz.) shredded cheddar cheese
2 c. (8 oz.) shredded Monterey Jack cheese
(I just use the shredded Mexican blend instead of these two and like it better.)
1/2 lb. bulk pork sausage, cooked and drained
6 bacon strips, cooked and crumbled
1 can (2 1/4 oz.) sliced ripe olives, drained (seriously, my family would disown me if I put olives in anything, so these are never, ever added.)
Grease a 9x13 pan with butter and set aside. In a small skillet, sauté the mushrooms and peppers in butter until tender. I've also thrown in Thrive Foods reconstituted freeze-dried spinach and other peppers and they're also good.
In a large bowl, combine eggs, flour, baking powder and salt. Blend together then add mushroom mixture. Add remaining ingredients and pour into greased pan.
Bake at 400 degrees for 15 minutes, then reduce heat to 350 and bake for an additional 25-35 minutes or until a pick inserted into the center comes out clean.
Serves 10-12 servings.
I heard of someone lining the baking pan with crescent rolls and then pouring in the ingredients to make a flaky crust, but I haven't tried that yet. If it worked, it would be very much like Panera's soufflés. I suppose you could also make these into individual servings pretty easily by pouring into cupcake or tart tins.
Enjoy!
According to Taste of Home, this was originally published as Black Hills Golden Egg Bake in Country Extra March 1999, p51
I decided to stick with breakfast for today. Mainly because of this quote from Winnie the Pooh by A.A. Milne:
" 'When you wake up in the morning, Pooh,' said Piglet at last, 'what's the first thing you say to yourself?'
" 'What's for breakfast?' said Pooh. 'What do you say, Piglet?'
" 'I say, I wonder what's going to happen exciting today?' said Piglet.
"Pooh nodded thoughtfully. 'It's the same thing,' he said."
The other breakfast recipe that is requested a lot is one that I found online a few years ago on Taste of Home. It's called Black Hills Golden Egg Bake. I don't make it exactly like the recipe, as normal, but it's really yummy just as the author posted it. It is one of our typical Christmas morning recipes along with Aebelskiver. I've never had anyone say that they disliked it. Here's the link: http://www.tasteofhome.com/recipes/black-hills-golden-egg-bake
Black Hills Golden Egg Bake
1/2 c. sliced fresh mushrooms
1/2 c. chopped green pepper
1/4 c. butter, cubed
10 eggs
1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp salt, optional
2 c. (16 oz.) 4% cottage cheese
2 c. (8 oz.) shredded cheddar cheese
2 c. (8 oz.) shredded Monterey Jack cheese
(I just use the shredded Mexican blend instead of these two and like it better.)
1/2 lb. bulk pork sausage, cooked and drained
6 bacon strips, cooked and crumbled
1 can (2 1/4 oz.) sliced ripe olives, drained (seriously, my family would disown me if I put olives in anything, so these are never, ever added.)
Grease a 9x13 pan with butter and set aside. In a small skillet, sauté the mushrooms and peppers in butter until tender. I've also thrown in Thrive Foods reconstituted freeze-dried spinach and other peppers and they're also good.
In a large bowl, combine eggs, flour, baking powder and salt. Blend together then add mushroom mixture. Add remaining ingredients and pour into greased pan.
Bake at 400 degrees for 15 minutes, then reduce heat to 350 and bake for an additional 25-35 minutes or until a pick inserted into the center comes out clean.
Serves 10-12 servings.
I heard of someone lining the baking pan with crescent rolls and then pouring in the ingredients to make a flaky crust, but I haven't tried that yet. If it worked, it would be very much like Panera's soufflés. I suppose you could also make these into individual servings pretty easily by pouring into cupcake or tart tins.
Enjoy!
According to Taste of Home, this was originally published as Black Hills Golden Egg Bake in Country Extra March 1999, p51
Wednesday, December 2, 2015
Recipe Advent Calendar - December 2, 2015 - Aebelskiver
Recipe Advent Calendar - December 2, 2015 Aebelskiver
When we were growing up in Santa Clara, California, we would often drive down to see our maternal Grandma and all of our cousins in Southern California. We would always stop on the way in Solvang, a Danish community near Santa Barbara. At that time, it was just a small town with some wonderful shops and fantastic bakeries and restaurants. Now it has a Convention Center and has grown quite a lot. First stop was generally one of the bakeries, either Danish Mill or Petersen's, to get butter cookies and Sarah Bernhardts and pastries for my Dad. Then we would visit the needlework shops and I always had to visit the Equine Art store. Then we would stop to eat at one of the little restaurants with a Smorgasbord and have frikadeller, which are meatballs, with gravy and mashed potatoes and Rod Kaal (red cabbage); or little open faced sandwiches with all kinds of meats, cheeses and toppings. But my favorite thing was Aebelskiver. They are little round pancake balls served with jam and powdered sugar. You need a special Monk Ball/Aebelskiver pan to make them properly, but my mother has been known to just cook the batter on a skillet and make what she calls Flatabels. LOL
Aebelskiver are our special breakfast for birthdays and holidays or when family comes to visit. Matt and I demonstrated how to make them for two of his school classes. We've made them for friends and family, for missionaries and neighbors, for Seminary students and who knows who else. There have been several times when I've made more than 100 at a time when we've had guests. They aren't difficult once you've got the hang of turning them. The restaurants usually use a knitting needle, but I just use a fork and keep paper towels handy to keep it clean.
I hope you have an opportunity to make Aebelskiver one day. It's definitely one of my most requested recipes. If you can't make them, then please come by sometime and I'll make them for you!
Aebelskiver from the Danish Cook Book from Solvang
I double this recipe for our family holiday breakfasts and rarely have leftovers
2 cups buttermilk
2 cups flour
2 eggs, divided
2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
4 Tbsp melted butter
(I also add about 1/2 tsp ground nutmeg to mine)
Canola or Corn oil for cooking
Strawberry or Lingonberry jam for topping
Powdered sugar in a sifter
Separate the eggs and beat the egg whites in a mixer (preferably with a whip attachment) until stiff (or wait until the batter has set for a while, then whip them.) Mix all other ingredients in a large bowl and beat until smooth. Allow batter to set for 30 minutes to let the baking powder work. Gently fold in egg whites until all combined.
Put Aebelskiver pan on medium heat and let it get completely heated through - I usually let it heat at least five minutes before adding oil. Fill the center hole of the pan about 3/4 full of oil or just add a Tablespoon of oil to each cup. (I find it much less messy to fill just the center cup, then add batter to it, which causes oil to go into each of the other cups. The center cup takes the longest to cook, too, so this gives that one a little extra time to cook.)
Put a couple of tablespoonfuls of batter into each hole in the pan. If you've filled the middle one with oil, start with that one, allowing oil to flow into each of the other cups. Make sure there is oil in each of the cups. The batter should almost come to the top of the cup. Let it cook until the edges start to get bubbly, then using a knitting needle or fork, poke the top edge and quickly lift and turn the cooked aebelskiver about a 1/4 turn. If it flips all the way over, that's fine, too. Continue turning the aebelskiver until a skewer or knitting needle comes out clean and it's nicely browned all over. Watch the heat on the pan and adjust as needed to keep them from getting burnt.
Serve several with jam and powdered sugar on top.
When we were growing up in Santa Clara, California, we would often drive down to see our maternal Grandma and all of our cousins in Southern California. We would always stop on the way in Solvang, a Danish community near Santa Barbara. At that time, it was just a small town with some wonderful shops and fantastic bakeries and restaurants. Now it has a Convention Center and has grown quite a lot. First stop was generally one of the bakeries, either Danish Mill or Petersen's, to get butter cookies and Sarah Bernhardts and pastries for my Dad. Then we would visit the needlework shops and I always had to visit the Equine Art store. Then we would stop to eat at one of the little restaurants with a Smorgasbord and have frikadeller, which are meatballs, with gravy and mashed potatoes and Rod Kaal (red cabbage); or little open faced sandwiches with all kinds of meats, cheeses and toppings. But my favorite thing was Aebelskiver. They are little round pancake balls served with jam and powdered sugar. You need a special Monk Ball/Aebelskiver pan to make them properly, but my mother has been known to just cook the batter on a skillet and make what she calls Flatabels. LOL
Aebelskiver are our special breakfast for birthdays and holidays or when family comes to visit. Matt and I demonstrated how to make them for two of his school classes. We've made them for friends and family, for missionaries and neighbors, for Seminary students and who knows who else. There have been several times when I've made more than 100 at a time when we've had guests. They aren't difficult once you've got the hang of turning them. The restaurants usually use a knitting needle, but I just use a fork and keep paper towels handy to keep it clean.
I hope you have an opportunity to make Aebelskiver one day. It's definitely one of my most requested recipes. If you can't make them, then please come by sometime and I'll make them for you!
Aebelskiver from the Danish Cook Book from Solvang
I double this recipe for our family holiday breakfasts and rarely have leftovers
2 cups buttermilk
2 cups flour
2 eggs, divided
2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
4 Tbsp melted butter
(I also add about 1/2 tsp ground nutmeg to mine)
Canola or Corn oil for cooking
Strawberry or Lingonberry jam for topping
Powdered sugar in a sifter
Separate the eggs and beat the egg whites in a mixer (preferably with a whip attachment) until stiff (or wait until the batter has set for a while, then whip them.) Mix all other ingredients in a large bowl and beat until smooth. Allow batter to set for 30 minutes to let the baking powder work. Gently fold in egg whites until all combined.
Put Aebelskiver pan on medium heat and let it get completely heated through - I usually let it heat at least five minutes before adding oil. Fill the center hole of the pan about 3/4 full of oil or just add a Tablespoon of oil to each cup. (I find it much less messy to fill just the center cup, then add batter to it, which causes oil to go into each of the other cups. The center cup takes the longest to cook, too, so this gives that one a little extra time to cook.)
Put a couple of tablespoonfuls of batter into each hole in the pan. If you've filled the middle one with oil, start with that one, allowing oil to flow into each of the other cups. Make sure there is oil in each of the cups. The batter should almost come to the top of the cup. Let it cook until the edges start to get bubbly, then using a knitting needle or fork, poke the top edge and quickly lift and turn the cooked aebelskiver about a 1/4 turn. If it flips all the way over, that's fine, too. Continue turning the aebelskiver until a skewer or knitting needle comes out clean and it's nicely browned all over. Watch the heat on the pan and adjust as needed to keep them from getting burnt.
Serve several with jam and powdered sugar on top.
Tuesday, December 1, 2015
Recipe Advent Calendar - December 1st - Scotch Broth
Yesterday, I had an interesting experience. I was at the grocery store buying some veggies and especially a turnip, rutabaga and parsnip to put into Scotch Broth. The young man who was running the register looked at the rutabaga and hesitatingly asked if it was a rutabaga. When I said yes, that it was, the lady behind me asked him why he would guess something so odd and then asked me what to do with them. I explained that I was making Scotch Broth, a soup that I loved from when we lived in England. Then I gave the woman my business card and said that I would be happy to send her the recipe if she would email me. Then the young man at the register asked for my card also and said that he had friends who would enjoy the recipe, too. I was happy to do that! :)
It made me realize how often I am asked for recipes. It's quite often! So, in the spirit of giving for Christmas, I decided that it would be fun to do a recipe Advent Calendar and post the recipes that I'm asked for most often.
Since Scotch Broth is one of those, it makes sense to start with that one. So, here you go! Enjoy!
Scotch Broth - based on a recipe from Silver Dollar City's Olde Country Recipes, but changed a bit.
Preparation time: 30-45 minutes, depending upon how fast you chop veggies!
Cooking time: 1 1/2 to 2 hours. (Or all day in a crock pot)
4 large servings or 6 smaller ones
1 1/2 lbs. boneless lamb shoulder or leg, fat removed and cut into small cubes.
6 cups water
3/4 cup barley
1 Tbsp salt
1/2 tsp pepper
3 large carrots, peeled and sliced
2 stalks celery, sliced
2 med. onions, chopped
1 turnip, peeled and diced
1/2 - 3/4 of a med sized rutabaga, peeled and diced
1 parsnip, peeled and diced (go for a smaller to medium one)
top with snipped parsley, if desired, but I usually leave it off.
Trim fat from lamb and cut into small cubes. In a Dutch oven or other large, heavy pot, place 6 cups of water, salt, pepper, lamb and barley and bring to a boil. Reduce heat, cover and simmer for 1 hour.
Add vegetables to soup. Cover and simmer until lamb and vegetables are tender, about 30 minutes. This would also work well in a crock pot on low for several hours. Skim fat if necessary. Sprinkle with parsley and serve with warm french bread or rolls.
It made me realize how often I am asked for recipes. It's quite often! So, in the spirit of giving for Christmas, I decided that it would be fun to do a recipe Advent Calendar and post the recipes that I'm asked for most often.
Since Scotch Broth is one of those, it makes sense to start with that one. So, here you go! Enjoy!
Scotch Broth - based on a recipe from Silver Dollar City's Olde Country Recipes, but changed a bit.
Preparation time: 30-45 minutes, depending upon how fast you chop veggies!
Cooking time: 1 1/2 to 2 hours. (Or all day in a crock pot)
4 large servings or 6 smaller ones
1 1/2 lbs. boneless lamb shoulder or leg, fat removed and cut into small cubes.
6 cups water
3/4 cup barley
1 Tbsp salt
1/2 tsp pepper
3 large carrots, peeled and sliced
2 stalks celery, sliced
2 med. onions, chopped
1 turnip, peeled and diced
1/2 - 3/4 of a med sized rutabaga, peeled and diced
1 parsnip, peeled and diced (go for a smaller to medium one)
top with snipped parsley, if desired, but I usually leave it off.
Trim fat from lamb and cut into small cubes. In a Dutch oven or other large, heavy pot, place 6 cups of water, salt, pepper, lamb and barley and bring to a boil. Reduce heat, cover and simmer for 1 hour.
Add vegetables to soup. Cover and simmer until lamb and vegetables are tender, about 30 minutes. This would also work well in a crock pot on low for several hours. Skim fat if necessary. Sprinkle with parsley and serve with warm french bread or rolls.
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