Recipes?

[Dall_Piobaire]

That sounds great Chelsea but we don't get too many meeses, and the antelope anin't palyin much down in these parts. Lamb though, oh yeah!

[vipermcgee]

Beef....blech! I use deer or elk...sometimes antelope or moose.

--Chelsea McMurdo--

(who will be eyeing the "mountain maggots" at hunting camp this weekend thinking about authentic shepard's pie)

Mmmm...Deeeeeeeeeerrrrr......elllllllllk.......mmm mmmm.

[Heming]

Here's my Very Special Tattie Scones:

Use any late-ripening potato (winter tatties). Watery, tasteless cheap potatoes won't work.

Boil the tatties with skins on and peel while hot. Mash or grind with salt (1/2 teaspoon salt per pound of spuds). When you have a nice and sticky goop, work in shameless amounts of cold butter (real butter, from a cow, not the fake s*i*e from a factory). I use about two to three ounces of butter for each pound of tatties. This should leave you with an apple sauce like consistency. Now work in as much flour as needed, preferably fine ground all-bran barley (but any flour will work), this is a bit acording to season and taste, but as little as possible is the idea. Maybe about three ounces of flour per pound of potato. The dough should be barely holding up.

Pat out round cakes of about eight inches across and as thin as you can get them (thinner than pancakes - my nan says you should be able to see the counter-top thrugh the dough). Fry quickly on a hot, dry girlde pan. Enjoy fresh and hot with more butter. Excellent for a cooked breakfast, but very good as a coffee cake, too!

[vipermcgee]

Here's my Very Special Tattie Scones:

Use any late-ripening potato (winter tatties). Watery, tasteless cheap potatoes won't work.

Boil the tatties with skins on and peel while hot. Mash or grind with salt (1/2 teaspoon salt per pound of spuds). When you have a nice and sticky goop, work in shameless amounts of cold butter (real butter, from a cow, not the fake s*i*e from a factory). I use about two to three ounces of butter for each pound of tatties. This should leave you with an apple sauce like consistency. Now work in as much flour as needed, preferably fine ground all-bran barley (but any flour will work), this is a bit acording to season and taste, but as little as possible is the idea. Maybe about three ounces of flour per pound of potato. The dough should be barely holding up.

Pat out round cakes of about eight inches across and as thin as you can get them (thinner than pancakes - my nan says you should be able to see the counter-top thrugh the dough). Fry quickly on a hot, dry girlde pan. Enjoy fresh and hot with more butter. Excellent for a cooked breakfast, but very good as a coffee cake, too!

Now that's what I'm asking for! I really like it when you have to guess at measurements. That's real cooking!

[Old Hippie]

Here's my Very Special Tattie Scones

Now, Heming....

I know Lefse when I see it...

Mind you, potato lefse is good! I make it often. The secret for getting it thin is to use a pastry cloth on the counter. Flour the cloth and the dough won't stick. Use a "lefse stick" to turn it over and carry it to the griddle. Mine may not be perfectly round, but I can get a 40 cm lefse out of a piece of dough the size of a golf ball.

Mmmm...lefse. My Scottish-Norwegian mother raised me on potato lefse, Hardanger lefse, morlefse, krinalefse...

[Heming]

Now, Heming....

I know Lefse when I see it...

well, you're almost right, of course. Potato lefse isn't common where I grew up, but tattie scones actually are. I believe the lefse would be without butter and with more flour.

But lefse and thin bread is lovely, and still a staple food here. Seems to me the emigrants only bring them out for Christmas, which is a shame.

All-bran scones:
take any all-bran flour of your liking, about a cup, and rub in a good dollop of butter. Add two tbsp sugar and one tsp baking soda. Don't use soda if flour is self raising. Add finely chopped dried fruits to taste, and finally about three fl oz buttermilk. Of course the quantity of milk depends on the weather, how much butter you added, your mother's maiden name etc -- the dough should be a bit firmer than for muffins, but much looser than for bread. Mix well, but stir AS LITTLE AS POSSIBLE to avoid brick scones.

Place egg sized dollops on greased parchment (not kidding) and bake in a hot oven till golden.

[funlvnman]

Now I'm just starving. And it's 3 hours until dinner.
One more of my favorites.

Bon Bon Chicken ( Also called Pom Pom Chicken)
3Tbsp soy sauce
1 1/2 Tbsp sesame paste( or unsweetened creamy peanut butter)
1 Tbsp sesame oil
1 Tbsp chicken stock
1 tsp sugar
1 tsp rice wine vinegar
1 tsp minced green onion
1 tsp minced ginger
1 tsp minced garlic
1/2 tsp szechuan pepper powder(cayenne works too)
1/2 whole chicken or 3 chicken breasts
1/3 oz minced coriander
1/2 Tbsp hot pepper oil

Romaine lettuce

Wash the chicken thoroughly
Cover with cold water in a pot. Being the water to a light boil and turn off the heat immediately after the water starts to boil. Let the chicken soak in the hot water for 15 minutes. Bring the water back to a light boil then turn off the heat. Soak the chicken for 15 minutes more. Remove the chicken and let it cool down. When the chicken is still a little bit warm, shred it into thin strips with your hands. You can dice the meat if you want but it presents better if its' hand shredded.

Mix all the other ingredients into a sauce, except for the hot oil. Pour over the chicken and mix thoroughly. As always, adjust ingredients to your own personal tastes. Personally I like the sauce thinner so I add a couple Tbsps more chicken stock. I also leave out the sugar and add more sesame oil.

To serve, place the chicken in the center of a platter. Cut the Romaine lettuce into 4 inch pieces and place around the chicken. A good heaping spoonful of chicken for each piece of lettuce does the trick.

This makes a great appetizer.

[TheSp8]

Rob,

What kind of oats? Do you use steel cut or rolled? The recipe sounds tasty.

YMOS,
Tony

[Rob Wright]

Rob,

What kind of oats? Do you use steel cut or rolled? The recipe sounds tasty.

YMOS,
Tony

Why whatever you happen to have on hand of course! I tend to cut the amount of mushrooms and add more onion and yellow and orange peppers, and green chili too. You can slice or dice the veg anyway you like to suit your taste. If you want, you can hold back the toasted oats and add them towards the end, experiment and find a combination of what you like that suits you.

Rob

[TheSp8]

Rob,

Thanks. We usually have both on hand. My wife thought the recipe sounded pretty good.

YMOS,
Tony