The Country Kitchen The idea behind this website is unique. I decided that I would feature recipes from the countries of my ancestors, starting with the United States. My family goes back in America to Colonial times, and there are many interesting things that I may mention as we go along. I hope that the reader will indulge me. This is my third website. At the bottom in the links, you will find two more of my "children". I hope that you will go and check them out also.
So here we go!...
First off let me say that I don't think that I am a professional chef or a gourmet, but just a pretty good cook! I believe anyone who can READ can work a recipe into a good meal.
My recipes are simple ones that the general population of a state or country would fix for their family. Most of the recipes I have never tried, but intend to do so. I will mention if I have used them. I hope to offer to you something else to do with your meals or at least something special. I, like most people get tired of the same old thing.
I will feature a recipe for the month, sometimes I'll leave it up a little longer. I hope you enjoy the recipes that I have gathered. The references of sources are at the bottom in the Links for every page. Also are the links for my other website, one about recipes, and one about travel. So grab a cup of coffee, soft drink, water, or what have you and let's go to the kitchen!!!
Here is the Country Kitchen recipe for March.
Mince and Tatties
This is a dish is served in homes in Scotland...call it Scottish Hamburger HelperŪ!!!
Mince and Tatties
Serves 4
Ingredients:
1 tablespoon oil.*
1 large onion, finely chopped.
1 lb beef mince.*
2 medium carrots, sliced.
1 tablespoon toasted pinhead oatmeal.
Water to cover.
1 or 2 beef stock cubes.**
Salt and pepper.
Gravy powder.**
1 lb boiled potatoes, peeled.
Directions:
Heat the oil in a pan and saute the onion until it is brown.
Add in the mince and cook until well browned.
Add the carrots and oatmeal, mix well and pour in enough water to just cover.
Crumble in the stock cubes, season and stir.
Cover the pan and simmer the mince for about 20 minutes.
Once the mince is cooked thicken the mince with about 3 teaspoons of gravy powder
or corn starch mixed with a little cold water.
Serve the mince with boiled potatoes.
(another variation, would be to add the potatoes after adding the stock cubes.)
Mince = Hamburger; be sure to get lean hambuger, ie chuck or beter; American hamburger has too much fat in it. Be sure to drain the fat from the pan, and then you can add the brown the onions in what is left, or put in fresh oil.
(Could probably use ground turkey, with a coating of oil).
I used Campbell'sŪ Beef Broth Soup for the bullion cubes, and used a cheap-o, storebrando, beef gravy mix for the gravy. If that was wrong, I don't appologize: it was delicious anyway.
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