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* Exported from MasterCook *
Athole Brose
Recipe By : The Vandusen Cookbook - Flavours of the Gardens
Serving Size : 18 Preparation Time :0:00
Categories : FareShare chat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup liquid honey -- [125 ml]
1/2 pound fine oatmeal -- [250 g]
1 1/2 cups Drambuie -- [375 ml]
4 cups tepid water -- [1 L]
4 cups Scotch whiskey -- [1 L]
4 cups light cream -- [1 L]
A traditional Scottish Christmas drink.
Mix the honey, water and oatmeal together thoroughly
in a jug. Cover with a cloth and allow to sit at room
temperature for 36 hours.
Carefully skim off the liquid from the oatmeal into
another container and add it to the whisky and the Drambuie.
Mix well and let rest for several hours. When ready to
serve, add the cream.
It is best served at room temperature but if you wish
to serve it cold use very cold cream or serve over ice cubes.
Serves 18 to 20.
This recipe is from The VanDusen Cookbook - Flavours
of the Gardens; a collection of recipes from members of
the Vancouver Botanical Gardens Association; 5251 Oak
Street, Vancouver, B.C., Canada V6M 4H1.
Formatted for MasterCook by Hallie.
Contributed to #FareShare by allium; 3 October 1998.
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* Exported from MasterCook *
Curried Apple Soup
Recipe By : The Vandusen Cookbook - Flavours of the Gardens
Serving Size : 6 Preparation Time :0:00
Categories : FareShare chat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large tart apples -- peeled
4 cups chicken broth -- [1L]
1 cup apple juice -- [250ml]
1 cup heavy cream -- [250ml]
3 tablespoons lemon juice -- [45ml]
1 1/2 teaspoons curry powder -- [7ml]
1/2 teaspoon ground coriander -- [2ml]
1 teaspoon ground ginger -- [5ml]
2 tablespoons grated orange peel -- [30ml]
1 tablespoon butter -- [15ml]
Slice the apples very thin and sprinkle with lemon
juice. Melt butter; add curry powder, ginger, orange peel
and coriander; cook until brown. Add the broth and
apples. Bring to a boil then reduce heat and simmer for
25 minutes. Remove from heat and blend or put through
food processor.
Stir in the apple juice. Chill.
Stir in cream before serving. Serve in well-chilled
bowls topped with a sprinkle of grated parmesan cheese.
Serves 6.
This recipe is from The VanDusen Cookbook - Flavours
of the Gardens; a collection of recipes from members of the
Vancouver Botanical Gardens Association; 5251 Oak
Street, Vancouver, B.C., Canada V6M 4H1.
Formatted for MasterCook by Hallie.
Contributed to #FareShare by allium 3 October 1998.
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* Exported from MasterCook *
Curried Pasta Salad
Recipe By : Favorite Recipes, Bon Accord Preschool Association
Serving Size : 1 Preparation Time :0:00
Categories : FareShare chat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups pasta shells -- cooked [375g]
1 teaspoon oil
1/2 pound baby mushrooms -- [250g]
1 green pepper -- chopped
3 green onions -- chopped
2 stalks celery -- sliced
**Dressing**
1/2 cup vinegar
2 tablespoons sugar
1 1/2 teaspoons curry powder
Combine all the dressing ingredients and pour over the
vegetables and pasta.
This recipe is from a little booklet entitled
"Favorite Recipes" compiled by the Bon Accord Preschool
Association, Bon Accord, Alberta, Canada.
Formatted for MasterCook by Hallie.
Contributed to #FareShare by allium; 3 October 1998.
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* Exported from MasterCook *
Slow Cooker Rabbit
Recipe By : The Hunters Guide and Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : FareShare chat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 rabbit -- [1 or 2]
Salt and pepper -- to taste
1 cup sour cream
10 1/2 ounces condensed cream of mushroom soup -- [1 can]
1/4 teaspoon Worcestershire sauce
1 medium onion -- chopped
Paprika
Cut the rabbits into serving-sized pieces and sprinkle
with the salt, pepper and paprika. Place into a slow cooker.
Mix the condensed cream of mushroom soup, sour cream,
Worcestershire sauce and chopped onion together.
Pour over the rabbit. Cook on a low setting for 7 to 8
hours or until fork tender.
This recipe is from The Hunters Guide and Cookbook;
copyright 1983 by Gene L. Skramstad; ISBN 0-87970-160-9.
Formatted for MasterCook by Hallie.
Contributed to #FareShare by allium; 3 October 1998.
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* Exported from MasterCook *
Pickled Carrots
Recipe By : The Vandusen Cookbook - Flavours of the Gardens
Serving Size : 1 Preparation Time :0:00
Categories : FareShare chat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup white vinegar -- [175ml]
3/4 cup water -- [175ml]
1/8 teaspoon cayenne pepper -- [1ml]
1/2 cup white sugar -- [125ml]
1/2 teaspoon ground ginger -- [2ml]
1 small cinnamon stick
1 pound carrots -- [500g]
Peel and cut the carrots into 3-inch [7 1/2cm] strips.
Boil in slightly salted water for 10 minutes or just until tender/firm.
While the carrots are cooking combine the vinegar,
water and spices in another pan. Bring to a boil and simmer for 5
minutes. Remove cinnamon stick.
Drain carrots and place in sterilized jars.
Immediately pour the pickle mixture over them.
Seal at once.
Makes about two 1-pint jars.
This recipe is from The VanDusen Cookbook - Flavours
of the Gardens; a collection of recipes from members of the Vancouver
Botanical Gardens Association; 5251 Oak Street, Vancouver, B.C.,
Canada V6M 4H1.
Hallie's notes:
I haven't used this exact recipe but I would process
these in a boiling water bath for 10 minutes for pint jars.
Formatted for MasterCook by Hallie.
Contributed to #FareShare by allium; 3 October 1998.
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* Exported from MasterCook *
Gooseberry Fool
Recipe By : The Vandusen Cookbook - Flavours of the Gardens
Serving Size : 4 Preparation Time :0:00
Categories : FareShare chat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups gooseberries -- [500ml]
Green or red
3/4 cup white sugar -- [175ml]
1/8 teaspoon cayenne pepper -- [1ml]
1 egg -- separated
1/2 cup water -- [125ml]
1 tablespoon butter -- [15ml]
Bring the water to a boil; add gooseberries and sugar.
Simmer until a soft sauce-like consistency.
Beat the egg white until stiff, set aside. Beat the
egg yolk. Add the gooseberry sauce to the beaten yolk, mix lightly.
Fold the egg and gooseberry mixture into the egg white
and pour into a greased casserole dish.
Bake at 350F [180C] for 20 to 30 minutes. Serve warm
or chilled.
Serves 4.
This recipe is from The VanDusen Cookbook - Flavours
of the Gardens; a collection of recipes from members of the Vancouver
Botanical Gardens Association; 5251 Oak Street, Vancouver, B.C.,
Canada V6M 4H1.
Formatted for MasterCook by Hallie du Preez.
Contributed to #FareShare by allium; 3 October 1998.
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* Exported from MasterCook *
Spooky Spiders
Recipe By : Favorite Recipes, Bon Accord Preschool Association
Serving Size : 24 Preparation Time :0:00
Categories : FareShare chat
Amount Measure Ingredient -- Preparation Method
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2/3 cup flour
1/2 teaspoon baking powder
1/4 cup peanut butter
3/4 teaspoons vanilla
1/4 teaspoon salt
2 eggs
1/2 cup cocoa powder
1 cup sugar
Licorice string candy -- cut in
One-inch pieces
**Cobweb Frosting**
1 tablespoon butter
1 tablespoon peanut butter
3 tablespoons cocoa powder
1 cup powdered sugar
2 tablespoons milk
Combine flour, baking powder and salt. Set aside.
Place butter and peanut butter in a large pan. Cook
over medium heat until butter melts and mixture is thoroughly combined.
Blend in cocoa powder. Stir in sugar, eggs and
vanilla. Blend in dry ingredients.
For each spider cookie form a 3/4-inch ball for the
head of the spider and a 1-inch ball for the body.
Insert 8 pieces of licorice string candy into sides of
body to make the legs.
Bake one dozen at a time in preheated 350F oven for 9
to 10 minutes or until done. Cool slightly on the pan, remove to wire
racks to finish cooling completely.
Frost with Cobweb Frosting and decorate with licorice candy.
Cobweb Frosting:
Melt the butter and peanut butter in a small pan. Stir
in the cocoa. Blend in the powdered sugar and milk until smooth.
This recipe is from a little booklet entitled
"Favorite Recipes" compiled by the Bon Accord Preschool
Association, Bon Accord, Alberta, Canada.
Hallie's notes:
The recipe reads that you attach the licorice legs
before baking but also says to decorate with the licorice pieces
after baking.
I haven't made these so you will have to decide which
way to do it, however I think the licorice would melt during baking
so I would be inclined to press the "legs" into the cookie
after baking while still warm and soft.
Formatted for MasterCook by Hallie du Preez.
Contributed to #FareShare by allium; 3 October 1998.
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