FRIENDS
SCOTCH EGGS [deep fried] - Susan & David's
6 hard cooked eggs, well chilled
1 pound bulk sausage meat
2 tablespoons finely chopped parsley
1/2 teaspoon ground sage
1/4 teaspoon pepper
1/4 cup flour
2 eggs beaten
1/2 to 3/4 cup bread crumbs
Vegetable oil for frying.
Peel hard cooked eggs
Combine sausage, parsley, sage and pepper in a large mixing bowl, mixing well. Divided meat mixture into 6 equal portions. Press meat mixture around eggs with hands, keeping the oval shape. Sprinkle eggs with flour, coating lightly on all sides. Dip into beaten egg and then roll in bread crumbs. Heat vegetable oil in deep fryer or deep heavy saucepan to 350º on deep fat thermometer. Cook 1 egg at a time for about 4 to 5 minutes or until well browned. Drain on paper toweling cool refrigerate or serve when ready. This traditional British picnic favorite is simple to prepare. Make sure that eggs are well chilled as sausage will wrap around them more easily. Makes 6 servings cut eggs in 1/2 for 12 servings.
SCOTCH EGGS [Baked]
1 pound bulk pork sausage
6 hard cooked eggs
1 cup fine dry bread crumbs, purchased or home made, plain or seasoned
1 egg
1 tablespoon water
1 teaspoon prepared mustard
On a sheet of waxed paper, divide sausage into 6 equal portions; wrap 1 portion around each egg. Roll each wrapped egg in bread crumbs. Beat egg with mustard and water; dip sausage-wrapped eggs in beaten egg mixture. Roll in bread crumbs again; place on a rack in a shallow baking dish. Bake at 400º for about 35 minutes or until browned, turning once during baking. Cut into halves lengthwise; serve hot with Dijon sauce or sauce of your choice. Serves 6.
DIJON SAUCE
2 tablespoons butter
2 tablespoons flour
salt and pepper to taste
1 teaspoon chopped parsley
1 to 1 1/4 cups half-and-half
1 tablespoon Dijon mustard
In a small saucepan over medium-low heat, melt butter. Whisk in flour; cook for about 1 minute, whisking constantly, until smooth and bubbling. Add seasonings, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened; add more half-and-half until desired consistency is reached. Whisk in mustard; serve over Scotch eggs, vegetables, or fried fish. Makes 1 to 1 1/2 cups.
IMPOSSIBLE PUMPKIN PIE - Dawn Cash
this makes its own crust
2 eggs
3/4 c sugar
1 can evaporated milk & water to make 2 cups
1 1/2 c pumpkin
1/4 tsp cloves
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 c Bisquick
2 tsp vanilla, [optional]
put all ingred. in blender on med. till mixed. pour in pie pan. bake 350º 45-55min
OYSTER STEW
1/2 cup butter or margarine
1/2 cup celery (chopped)
3 T chopped onion (optional)
1-quart half-and-half cream (milk can be substituted)
2 12-oz containers shucked oysters
Salt and Pepper to taste
In a 2-quart pan, start by melting butter, add celery and onion; cook until onion is translucent. Add about half the half-and-half (or milk) and cook until warm, add the rest of half-and-half (or milk). When soup is almost boiling, add oysters - AND the liquid from the oysters also. Season with salt, pepper and cayenne. Stir continuously until the oysters curl at the ends. When the oysters curl, the stew is finished. Serve immediately.
CHOCOLATE COVERED RAISIN COOKIE MIX IN A JAR - Mary
3/4 cup sugar
1/2 cup firmly packed dark brown sugar
1 cup chocolate covered raisins
1/2 cup milk chocolate chip morsels
1-3/4 cups flour, mixed with 1 teaspoon baking powder and 1/2 teaspoon baking soda
Layer ingredients IN ORDER GIVEN in a quart size "wide mouth" canning jar. Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work. Attach these instructions to the jar:
CHOCOLATE_COVERED RAISIN COOKIES
1- Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2- Add: 1 stick butter or margarine, softened
1 egg, slightly beaten
1 teaspoon vanilla
3- Mix until completely blended. You will need to finish mixing with your hands.
4- Shape into walnut sized balls. Place 2-inches apart on a parchment lined cookie sheet. Do NOT use waxed paper.
5- Bake at 375º for 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.
KITTY LITTER CAKE
1 (18.25 ounce) package spice or German chocolate cake mix
1 (18.25 ounce) package white cake mix
1 package white sandwich cookies
1 large package vanilla instant pudding mix
Green food coloring
12 small Tootsie Rolls
1 New kitty litter box
1 New kitty litter box plastic liner
1 New pooper scooper
Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding,.. mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine. Line new, clean kitty litter box. Put mixture into litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Spread 5 of the remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box; sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper
CAT LITTER CASSEROLE
DUMPS
1 c Bisquick
1 c Shredded Cheddar cheese
1 lb Ground beef, turkey OR pork Sausage
LITTER
2 c Long grain rice
3 3/4 c Water
2 tsp Salt
2 T margarine
Stainless steel pooper Scooper
To make dumps
preheat the oven to 350º. Mix together the dump ingredients in a large bowl. Mold pieces of this mixture into various size/shape dumps. Place so they don't touch each other in an ungreased baking pan. Use two if they don't all fit. bake the dumps for about 20 minutes or until they are all brown, firm and slightly crusty. While the meat cooks, put all four litter ingredients into a large saucepan. heat on high until the water comes to a boil. Stir, turn heat to low and cover the pan. Simmer without lifting the cover for fourteen minutes. remove the saucepan from the stove and carefully lift off the cover. Break apart, or "fluff" the rice with a fork and set pan aside. When dumps are done, carefully transfer them onto paper towels to drain. Spoon the rice and dumps into the now empty baking pan, leaving some dumps partially uncovered, the way Kitty does when in a hurry. Serves 8-10 litterbox lovers. Use pooper scooper to serve.
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