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<DIV><SPAN class=205394903-22062007><FONT color=#0000ff
size=2>Greetings,</FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2>Here are
the <SPAN class=728315603-22062007>recip</SPAN>es:</FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><U>Scotch
Eggs</U></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>8
hard-boiled eggs</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>
flour</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>2
lbs pork sausage</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>1 1/2 cp
fresh breadcrumbs</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>2 tsp
mace</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>1/2
tsp salt</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>1/2 tsp
pepper</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>2
eggs, beaten</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>Remove the shells from the hard-boiled eggs and dust
with flour. Set aside. Roll out the pork sausage on a flat surface. In a shallow
bowl, mix the breadcrumbs with the mace, salt, and pepper. Take each hard-boiled
egg and dip into the beaten eggs, then wrap it in the sausage meat until it is
completely covered. It is easiest to do this with your fingers. The meat should
be about 1/2 inch thick around each egg.</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>Once the egg is completely covered, roll it in the
bread-crumb mixture. When all the eggs have been prepared this way, heat the oil
and deep fry the eggs until golden brown.</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><U>Sweet Peas
with Mint</U></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>1
lb frozen peas</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>1/4 cp
butter</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>2 Tbsp chopped fresh
mint</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>1
tsp sugar</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>dash salt</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>dash
pepper</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>Cook according to package directions. Drain and set
aside. In another saucepan heat the butter until melted. Add the peas, mint, and
sugar. Toss and heat gently for several minutes. Season to taste with salt and
pepper and serve.</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007></SPAN></FONT></SPAN> </DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><U>Beets with
Cloves and Cinnamon</U></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>1
lb small beets</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007> water
to cover</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>1/4 cp
butter</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>dash ground
cloves</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>dash ground
cinnamon</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>dash
salt</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>dash
pepper</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>Wash the beets and cut off the stalks; do not remove
the skins. Drop into a pan of boiling, salted water and cook until
tender--about 45 minutes to 1 hour. If the skin comes off easily, they are done.
Peel the beets and discard the cooking water. Return the beets to the saucepan
and toss for a few minutes with the cloves, cinnamon, and butter. Season to
taste with salt and pepper.</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff
size=2><U>Shortbread</U></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>1 1/4
cp flour</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>4 Tbsp
sugar</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>pinch salt</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>1 stick
butter</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>1
tsp farina</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>1
egg yolk</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>2
Tbsp milk</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007> vanilla
sugar (flavored sugar)</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007>Sift together the flour, sugar, and salt. Cut the
butter into cubes and rub in with your fingers until mixture is crumbly. Make a
well in the center of the bowl and pour in the egg yolk and milk. Work into a
smooth dough. Transfer the dough to an 8-inch cake pan and spread it evenly out
to the sides. Crimp the edges with a fork and mark into slices. Prick with a
fork. Chill in the refrigerator for 30 minutes. Heat the oven to 400 degrees and
bake the shortbread for 5 minutes. Turn down the heat to 300 degrees and bake
for an additional 30 minutes. The shortbread should be a pale golden color.
Remove from the oven and cut it into slices while it is still warm. Do not
attempt to remove from pan until it has cooled. Sprinkle with vanilla sugar
before serving.</SPAN></FONT></SPAN></DIV>
<DIV><SPAN class=205394903-22062007><FONT color=#0000ff size=2><SPAN
class=728315603-22062007></SPAN></FONT></SPAN> </DIV>
<DIV><SPAN class=205394903-22062007></SPAN><FONT
size=2>Regards,<BR>Tadhg<BR>...Brick by brick</FONT> </DIV></DIV>
<BLOCKQUOTE>
<DIV class=OutlookMessageHeader dir=ltr align=left><FONT face=Tahoma
size=2>-----Original Message-----<BR><B>From:</B> namron_cooks@yahoogroups.com
[mailto:namron_cooks@yahoogroups.com]<B>On Behalf Of </B>Chuck
Graves<BR><B>Sent:</B> Thursday, June 21, 2007 10:11 PM<BR><B>To:</B>
namron_cooks@yahoogroups.com; Rnsierracmc@aol.com; Karla_Norris@blm.gov;
namron@ansteorra.org<BR><B>Subject:</B> [namron_cooks] Medieval Cooks
Night...this time it's Irish<BR><BR></FONT></DIV><!--~-|**|PrettyHtmlStartT|**|-~-->
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<P>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff
size=2>Greetings,</FONT></SPAN></DIV>
<DIV><FONT color=#0000ff size=2></FONT> </DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff size=2>With Agnese's
departure, it turns out I'm next. Since this was my turn for ?? cuisine, I've
chosen Irish...immense surprise, huh?!?</FONT></SPAN></DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff size=2>The basic
assignments are these:</FONT></SPAN></DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff
size=2>Meat -
Tadhg</FONT></SPAN></DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff
size=2>Starch -
Alix, Annabelle</FONT></SPAN></DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff
size=2>Vegetable - Genevria</FONT></SPAN></DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff size=2>Extra
dish - Aonghais</FONT></SPAN></DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff
size=2>Dessert -
Kathryn</FONT></SPAN></DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff size=2>I'm working on
transcribing the recipes...hopefully<WBR>, you will get both of these at the
same time.</FONT></SPAN></DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff size=2>Sorry, I'm so
late.</FONT></SPAN></DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff size=2>For any of the
folks who haven't joined us before, drop me a line and I'll get you something
to make...extra vegetable or starch.</FONT></SPAN></DIV>
<DIV><SPAN class=780080103-22062007><FONT color=#0000ff
size=2></FONT></SPAN> </DIV>
<DIV><FONT size=2>Regards,<BR>Tadhg<BR>...Brick by brick</FONT> <SPAN
style="COLOR: white">._,___</SPAN> <!--End group email --></DIV>
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