And I'll be in Scotland afore ye; Scotch Eggs

Mom and Dad never made this recipe while I was home. Honestly, it seemed like a lot of work to go through just for eggs and sausage.
I used turkey breakfast sausage links in lieu of the pork sausage. That added a twist to the process.

SCOTCH EGGS

6 large eggs, hard-boiled, cooled and shelled
Flour
1 lb bulk pork sausage (hot Italian for variety)
1/4 cup dried bread crumbs
1/2 tsp grated nutmeg
Pinch cayenne pepper
Salt and pepper to taste
1 large egg, beaten
Vegetable oil


Mix the bread crumbs, nutmeg, cayenne, salt and pepper in a small bowl and set aside. Roll each of the hard-boiled eggs in flour and shake off excess. Divide sausage into 6 pieces and flatten each into a circle large enough to enclose an egg. Because I used the breakfast sausage links, I just used two links per egg. I spread them out between to pieces of wax paper.


They did tend to stick a little to the wax paper, though. Wrap each egg in sausage making sure that they're evenly covered.
Beat the raw egg lightly in a small bowl. Dip a sausage covered egg in the beaten egg, roll in the crumb mixture coating evenly and set aside. Turkey sausage is a little stickier than pork sausage. Rather than dipping the rolls in the egg, I used a pastry brush to coat the sausage.


Refrigerate the coated eggs for half an hour. You can refrigerate longer if you want.
To cook the eggs, heat the oil to 350 F in a skillet over low heat. When the oil is hot add 3 of the eggs and cook until browned, turning once or twice. Do not over-heat the oil or the sausage will crack. It should take 6 or 7 minutes. Cook remaining 3 eggs.

We had this with pancakes and blueberry syrup. Carol made the syrup.

I Knead You Now ( Peach Whirligigs)

I learned how to knead dough for this recipe. Utube is a wonderful tool

PEACH WHIRLIGIGS

1 can (29 oz) sliced peaches
1 tbsp tapioca
1 1/3 cup Bisquick
2 tbsp sugar
2 tbsp butter or margarine, melted
1/3 cup milk
2 tbsp butter or margarine, melted
1/4 cup sugar
1 tsp cinnamon

Heat oven to 425 degrees.
Combine peaches (with syrup) and tapioca in saucepan and cook, stirring constantly, over medium heat until mixture thickens and boils. Boil and stir one minute. Keep hot, stirring occasionally.
Combine baking mix, 2 tbsp sugar, 2 tbsp melted butter and milk to a soft dough. Gently smooth dough into a ball on well-floured cloth-covered board. Knead 8 to 10 times.
Roll dough into 9 inch square and spread with 2 tbsp melted butter. Mix 1/4 cup sugar and cinnamon; sprinkle over square. Roll up; seal well by pinching edge of dough into roll.
Pour peach mixture into 8 x 8 inch Pyrex baking dish. Cut roll into 1 inch slices and place cut side up on hot peach mixture. Bake 20 to 25 minutes in 425 oven.

Be Prepared -Cheese Schnitzel

Always read the whole recipe before you start. Otherwise, what you think will take you only a half an hour may turn out to be two and half hours. The recipe below says to refrigerate the cutlets for two hours. You really don't need to. I put them in the refrigerator for about 40 minutes. I used a combination of butter and olive oil when I cooked the cutlets. We squeezed a little lemon on the cutlets, too.
I made baked potatoes on the grill and sauteed green beans with onion and garlic.

CHEESE SCHNITZEL


6 chicken thighs
Salt and pepper
2 tbsp lemon juice
1 egg
1 tbsp cold water
2 tbsp cooking oil
1/2 cup fine dry bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup flour
6 tbsp margarine


De-bone chicken thighs and pound between wax paper to form cutlets. Salt and pepper and sprinkle with lemon juice, both sides. Let stand 30 minutes. Blend egg, water and oil and set aside. Combine crumbs and parmesan cheese and set aside. Coat cutlets with flour. Dip in egg mixture and allow excess to run off. Coat with cheese mixture and refrigerate for 2 hours.


Melt half of margarine in large skillet. Cook 2 or 3 cutlets at a time over medium heat. Do not crowd meat in skillet. Brown each side about 3 minutes. Place in warm oven while cooking remaining cutlets.





Serve with buttered noodles.
May be wrapped in foil and frozen. To reheat, remove foil, place on cookie sheet and heat in 400 degree oven about 17 minutes or until oil bubbles around edges.

What's Your Beef? (Beef Rolls)

It's been a while since I've posted a recipe from Mom's and Dad's cookbook. Since I have a break from travel, I'll be able to start back on this project. I actually prepared this recipe Saturday afternoon and we had it for Sunday dinner. The prep time was about 15 minutes. I only used one can of the mushroom soup.

BEEF ROLLS

1 lb ground beef
1/2 cup crushed potato chips
1/2 cup onion, chopped
1 tbsp A-1 Sauce
1 tsp Worcestershire sauce
1 egg
Salt and pepper
2 tsp (divided) Lipton's Onion Soup Mix
1/4 cup water
2 cans (10 oz ea) mushroom soup



Mix 1 tsp Lipton's Onion Soup Mix with 1/4 cup water and 2 cans mushroom soup; set aside. Combine and mix well all remaining ingredients. Form into 6 oblong rolls and place in a greased 2 quart casserole.



Pour the mushroom soup mixture over the meat rolls.










Bake uncovered in a 350 degree oven for 1 to 1 1/4 hours.

The recipe recommends to serve this with buttered noodles. Instead, Carol made a delicious butternut squash. We also had some of our home made apple sauce.

I'm Too Tall To Be A Keebler Elf (Original Toll House Cookies)

Once again I ventured into the unknown territory of baking. Thank goodness Carol was there.

ORIGINAL TOLL HOUSE COOKIES

1 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp baking soda
1 tsp hot water
2 1/4 cups flour
1 tsp salt
1 tsp vanilla
1 cup chopped walnuts
12 oz semi-sweet chocolate chips

Cream butter and sugars. Add beaten eggs. Dissolve soda in hot water. Add sifted flour and salt alternately with soda mixture. Mix in vanilla and add nuts and chocolate chips.
Drop by half teaspoonfuls onto greased cookie sheet. Bake in moderate oven at 375 F for 10 to 12 minutes. Makes 100 cookies

If you want to try one, get to work early on Monday and come to the break room.

Roman Chicken

Tonight's recipe called for, .....drum roll please.....you guessed it. Anchovies. Now there are some people who don't particularly care for anchovies. So I split the recipe to accommodate all that were dining here tonight. It was also the only recipe in the book that called for anchovies. Maybe I'll put the rest up on eBay.

I used boneless chicken thighs so I didn't need to simmer it as long as the recipe states.

ROMAN CHICKEN

3 tbsp olive oil
2 1/2 to 3 lb chicken, cut up (or 6 thighs)
Flour for dusting chicken
3 cloves garlic, crushed, divided
10 capers
3 tbsp lemon juice
1 cup chicken broth
1/4 tsp red pepper flakes
2 tsp rosemary, crushed, divided
1/2 tsp oregano
1/2 tsp marjoram
2 anchovies (or 3 inches of anchovy paste)
3 tbsp red wine vinegar

Remove skin and fat from chicken and dust with flour. Fry to a dark golden brown (about 15 minutes) in olive oil in a frying pan that has a lid. Remove chicken and discard all but about 1 tbsp of fat.
Combine 1 clove of crushed garlic, capers, lemon juice, chicken broth, red pepper, 1 tsp rosemary and deglaze the pan with this mixture. Return chicken to pan, bring to a boil and simmer uncovered for about 10 minutes or until liquid is reduced by about 1/3. Cover and simmer for an additional 25 minutes. If necessary, add water to make about 1/2 cup of sauce.
Make a paste of remaining 2 cloves of crushed garlic, anchovies, remaining 1 tsp rosemary, oregano, marjoram and thin with vinegar. Add and mix with sauce in pan and simmer chicken in covered pan for an additional 5 minutes. Serve with sauce from frying pan.

A Better Stuffed Pepper

Dad made this recipe one weekend Carol and I were visiting in State College. We both liked it much better than usual stuffed peppers with ground beef and rice.


STUFFED PEPPERS MEXICAN STYLE

5 medium (4 large) green bell peppers
1 lb ground beef
1/2 cup frozen chopped onion
1/2 cup frozen chopped green pepper
1 pkg Old El Paso Taco seasoning mix
3/8 cup water
1 can (8 oz) corn niblets, drained
1 can (15 oz) kidney beans in chili sauce
1/2 cup mild salsa
1/2 cup crushed Fritos
1/2 cup shredded Cheddar cheese
Sour cream


Wash, halve and remove seeds and white membrane from green peppers leaving a clean shell. Place in boiling salted water and boil for 3 minutes or until tender but still firm. Drain and set aside.
Sauté chopped onion and pepper with drippings in a large frying pan for about 5 minutes. Add ground beef and break up and brown. Stir in seasoning mix, water, and simmer for 5 minutes. Add salsa, beans and corn and simmer for about 10 minutes.
Fill pepper halves mounding slightly. (At this point they may be wrapped in foil and frozen.) Place stuffed peppers in a shallow baking dish and sprinkle with crushed Frito crumbs. Add 1 tbsp of water to baking dish and bake in a 375 F oven for 25 to 30 minutes.


Sprinkle with cheddar cheese and have sour cream available.

If frozen, thaw, add 1 tbsp water to bottom of baking pan, heat in 400 F oven wrapped in foil for 20 minutes. Unwrap, sprinkle with crushed Frito crumbs and continue baking in 400 F oven for an additional 23 to 25 minutes.


We served this with jello salad and rice.