Pan haggis
Yield: 6 Servings
Ingredients:
- 1 lb Pig's or lamb's liver
- 3 Onions
- 5 oz Minced suet
- 1/2 Pt. water
- 3 oz Pinhead oatmeal
- 1 ts Salt
- 1/2 ts Pepper
Instructions:
Simmer liver and onions in stock for 30-40 minutes. Put oatmeal in a heavy pan over heat or under the grill and toast until nicely browned. When the meat is cooked remove from pan keeping liquid. Mince liver and onions add oatmeal suet salt and pepper. Moisten with sufficient liquid to give a softish consistency put in a greased pudding basin and cover with a double lid of foil and steam for 3 hours. Now you probably don't have a pudding basin (I'm not sure what one is). From "The Highlander's Cookbook by Sheila MacNiven Cameron, here is
an alternate method:
Turn into a greased Pyrex bowl. Cover with two or three layers of
foil. Steam on a rack in a pan of boiling water for two hours, adding
more boiling water as it boils away.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: PAN KOLLS
Categories: Misc, Rice
Yield: 24 Servings
3 1/2 c All-purpose* or unbleached
-Flour
1/4 c Sugar
1/4 c Shortening or margarine or
-Butter, softened
1 ts Salt
1 pk Regular or quick-acting
-Active dry yeast
1/2 c Very warm water
-(120 to 130 degrees)
1/2 c Very warm milk
-(120 to 130 degrees)
1 Egg
Margarine or butter,
-softend
*if using self-rising flour Omit salt.
This basic dough lets you make a cornucopia of rolls, from Fan Tans.
Mix 2 cups of the flour, the sugar, shortening, salt and yeast in
medium bowl. Add warm water, warm milk and egg, Beat on low speed 1
minute, scraping bowl frequently. Beat on medium speed 1 minute,
scraping bowl frequently. Stir in enough remaining flour to make
dough easy to handle. Turn dough onto lightly floured surface. Knead
about 5 minutes or until smooth and elastic. Place in greased medium
bowl and turned greased side up. Cover and let rise in warm place
about 1 hour or until double. (Dough is ready if indention remains
when touched.)Punch down dough. Cut half of Traditional Roll Dough
into 24 pieces. Shape into balls. Place close together in greased
round pan, 9 X 1-1/2 inches. Brush with margarine. Cover and let
rise about 30 minutes or until double.Heat oven to 400 degrees. Bake
12 to 18 minutes or until golden brown. 2 DOZEN ROLLS; 45 CALORIES
PER ROLL. You can make a whole wheat version of the dough by
substituting 1-1/2 to 1-3/4 cups whole wheat flour for the second
addition of all-purpose flour.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: PAN NERO
Categories: Desserts, Italian
Yield: 6 Servings
4 Eggs -- separated; whites
-beaten stiff
1/2 c Sugar
4 oz Baking chocolate -- melted
1/2 c Flour
1 tb Potato flour (*)
Beat together yolks and flour 'til yellow and creamy. Fold in whites.
Fold in chocolate. Sift flours together and fold them in with other
mixture.
Butter and sugar an 8 sq. pan. Pour in batter bake at 375 degrees for 35 minutes (or until you can poke it with a skewer and pull it out dry.)
