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Archiver > Scotch-Irish > 1998-01 > 0886126532


From: "Aaron Orr" <>
Subject: Re: TRADITIONAL IRISH RECIPES
Date: Thu, 29 Jan 1998 21:15:32 -0500


Pat:

Oi T'ink yer Gran musta brought over the racipee fur thon fry ye writ about
at the fut av this post. D'ye know, we nivver heerd a ward about a' this
choleosteroil bizniss whin Ah wiz a laddie. these days, If yer owld sap
lines are bechance a bit alow in the flow, they mak ye go an' geat a bluid
assay till see if ye hae they bad fat in yer veind. Ah think hits a loat
less dangerous till hae a wee bit o' fat in yer veins than till hae fat in
yer heid an' an air ov importance as big as an overinflatit divin' suit.
Ah knaw wan fella that pits lard on hes lugs till get hes heid throu his
dure.

ARO

----------
> From: Pat Duffin <>
> To:
> Cc: ;
> Subject: TRADITIONAL IRISH RECIPES
> Date: January 29, 1998 3:03 PM
>
> Hi Friends,
>
> Me saintly grandmother taught me dear departed mother to make a couple of
> Irish peasant dishes for which I'd walk a mile on my knees.
Unfortunately
> my mother died without passing on the recipe for one of them. I'm hoping
> someone might be able to fill in the blanks. I'm looking for a recipe
for
> "CHICKEN BROTH." A whole chicken was used for the stock, with carrots,
> cabbage, and barely as key ingredients. Beyond that .....?
>
> But, I would also be interested in hearing of any other favourite
> traditional dishes that are not out of a cookbook, but handed down in
your
> family. Here's the deal. In exchange for your recipe, I'll post my ALL
TIME
> FAVOURITE below. I don't really want to start a thread that's off topic,
so
> I would invite anyone who's interested to correspond with me privately.
> Thanks -
> ---------------------
>
> IRISH SODA SCONES
>
> A peasant's bread that can be made on an open fire, hot stove, or
electric
> griddle. Traditionally it was made in a round, cast-iron griddle.
>
> -Use soda scones with cold butter and jam as a snack
> -May be toasted, and taskes great with butter, oven-toaster works best,
> otherwise tends
> to burn on the edges and get stuck if done in a regular toaster, but I do
it
> all the time
> -May be eaten cold with butter, and tastes great
> -Absolutely MARVELOUS when browned in bacon grease, and served with bacon
> and eggs. Simply cut your scone (as sized below) in half, and throw in
> frying pan after cooking the bacon. It only takes a few moments for them
to
> brown, and the taste is BEYOND COMPARE. I'd walk a mile on my knees for
> Bacon, Eggs, and Soda Scones!
>
>
> RECIPE
> 3 cups of flour
> 1/2 teaspoon salt
> 3/4 tablespoon baking soda
> 3/4 tablespoon baking powder
> 1 litre of buttermilk
> (multiply by 2,3,4 etc if desiring greater quantities)
>
> -sift all dry ingredients
> -add buttermilk slowly, to make a VERY soft dough
> -sprinkle bread board with flour to keep dough from sticking to same
> -spoon out 2-3 heaping tablespoons onto flour board
> -sprinkle enough blour over wet dough so it doesn't stick to your hands
> -pat it smooth with your hands into a circle - approx 1/2 inches thick
> -using a large kitchen knife, score (cut) the circle using generous
amounts of
> extra flour to keep dough from sticking
> -use a spatula to lift the uncooked scones onto your griddle
> -if using an electric frypan SET TEMPERATURE to 180 degrees
> -allow the scones to rise, and when top is smooth and dry, then flip over
> and do the other side. They should cook to a golden brown
> -once cooked, set scones on their sides to cool and brush off excess
flour
> with a stiff brush
> -call your family and friends, and have a feast!
>
>

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