[Northkeep] Thinking (was Moving Ahead)

[Marc Carlson]

I was going to give folks a hard time about posting nasty recipes to the list, but then it occurred to me that since the 
newsletter is chronically anemic (and historically has always been so), perhaps people who bring food to things
like G&G should include a copy of the recipe to be passed along to the Chronicler.  But of course, there's probably 
forms that need to be filled out there also...

M/D
.

> From: gwyneth1362 at hotmail.com
> To: northkeep at lists.ansteorra.org
> Date: Wed, 19 Oct 2011 11:39:35 -0500
> Subject: Re: [Northkeep] Moving Ahead
> 
> 
> If you have a favorite pre-made sausage, you can use that, too, instead of starting with ground meat and adding seasonings. Gwyneth
>  
> > Baked Scotch Eggs
> > By Jenny Sanders on August 28, 2003
> >  
> > Photo by Jenny Sanders
> >   19 Reviews 
> > 	* 
> > 	* Prep Time: 1 hrs 30 mins
> > 	* Total Time: 2 hrs 
> > 	* Servings: 4 
> > About This Recipe
> > "The inhabitants of Scotland seem to have a mania for deep 
> > fried food; they are notorious for deep frying Mars bars. Scotch Eggs 
> > are one of their better efforts in this tradition. However, these are 
> > just as good baked and a great deal less greasy." 
> > Ingredients 
> > 	* 1  lb   ground lean pork or 1  lb   ground turkey  
> > 	* 1/2 teaspoon   salt  
> > 	* 1  teaspoon   rubbed sage  
> > 	* 1/2 teaspoon   pepper  
> > 	* 1/2 teaspoon   thyme  
> > 	* 1/8 teaspoon   cloves  
> > 	* 4  large   eggs, hard boiled ( not too large)  
> > 	* flour  
> > 	* 1  large   eggs  
> > 	* 2  cups   fine dry breadcrumbs  
> > Directions
> > 	1. Mix the meat thoroughly with the seasonings and divide into four equal portions.
> > 	2. Have the four eggs hard boiled, for about 12 minutes.
> > 	3. Peel them, dip them in water and coat them in flour.
> > 	4. Wrap each egg evenly in a portion of meat, being sure they are covered completely.
> > 	5. Beat the remaining egg.
> > 	6. Dip each egg in the beaten egg then coat thoroughly in breadcrumbs.
> > 	7. Chill for one hour.
> > 	8. Bake until golden brown on a cookie sheet at 400°F; about 30 minutes.
> > 
>   		 	   		  
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