By Kate Boulter

Ingredients:

• 1 lb ground beef

• I stick butter

• 1 egg

• 1 onion sliced

• 1 cup garden peas

• 1 cup sliced carrots

• 2-3 packages of Sara Lee puff pastry sheets

• Bisto granules (can be found at World Foods)

Filling

1. Set aside the puff pastries to thaw

2. Brown the ground beef and drain the fat

3. Add the butter and melt

4. Add the onions

5. Add the water to cover and simmer

6. Add the peas and carrots and continue to simmer until the beef is tender, the onions are clear and the carrots are soft. Add water as necessary to keep the mixture covered.

7. Add Bisto granules until the filling reached the desired thickness.

Pastry

1. Unfold he thawed pastry sheets and line a greased pan or casserole dish for the bottom crust

2. Fill the bottom crust with the meat filling

3. Put a layer of pastry on top, trim and press the edges to seal and then mark the edges with a fork

4. With the leftover pastry, cut out a design (i.e. a thistle or leaf) to decorate the top.

5. Brush the top with beaten egg and score the surface with a knife in a criss-cross diamond pattern

6. Make 2 slits to allow the pie to vent during the baking.

7. Bake in 400 degree oven for about 22-30 minutes or until the pastry has risen, is golden brown and flaky

8. Serve with mashed potatoes and enjoy!

By Christine Cathro

Ingredients: 

• 1 - 9” sponge cake or Sara Lee pound cake

• Raspberry jam

• Almond macaroons or ratafias, crumbled

• Grated rind of ½ lemon

• 5 oz sherry

• 2 tablespoons brandy

• 5 cups soft custard (Jello cook and serve vanilla pudding made with an extra cup of milk and a little more sugar works very well or you can make an egg custard)

• 1 cup heavy whipping cream

Split the sponge cake and spread thickly with raspberry jam. Cut into squares and place in layers in a glass bowl, sprinkling each layer with crumbled ratafias and a little grated lemon rind. Sprinkle with sherry and brandy. Make custard and pour over sponge cake. Allow to cool and refrigerate for at least a few hours. Before serving, whip cream with a tablespoon of sugar and spread over top.

Decorate with glace cherries

By Christine Cathro

Ingredients:

• 2 lbs sugar

• 2 cans (24 oz total) evaporated milk

• Few drops of Vanilla essence

Put sugar and evaporated milk in a deep heavy pan and bring to a boil over medium heat, stirring all the time with a long handled wooden spoon. Boil, continue to stir, until the temperature of the mixture reaches 240 degrees, or, when a little dropped into cold water it becomes like putty – soft ball stage.

Put about two inches of cold water in the sink and out the pan in it. Beat the mixture with a wooden spoon until it thickens and becomes granular. This is the most difficult part – if it is not beaten enough it will not set and if it is beaten too much it will not come out of the pan. Pour into a 7” x 11” pan and allow to set. When cold, score into pieces with a sharp knife.

If it doesn’t set, it can be re-boiled for a few minutes and the beating repeated.

By Jean Granlund (and her mother, Agnes Drysdale)

Ingredients: 

(single recipe)

• ¾ lb butter

• ¾ lb sugar

• 1 egg

• 3 cups flour

• ¾ teaspoon baking power

(double recipe)

• 1 1/2 lb butter

• 1 1/2 lb sugar

• 2 egg

• 6 cups flour

• 1 1/2 teaspoon baking power

Have butter at room temperature

In electric mixer, mix butter and sugar until creamy and sugar is desolved. Drop in whole egg and beat. Sift flour and baking powder. Mix together.

Bake in shallow pan (15 ½” x 10 ½” x ½” for double recipe.

Before baking, take end of fork and go around the edges and prick top. Bake at 325 degrees until golden brown, about 45 minutes for double recipe.

Cut into 1” x ½” servings

By Christine Cathro

As far as I know, this recipe was first made for the Society by Betty Tishlis, a Scot from Edinburgh. It should be made with heart, lungs and liver of a sheep and boiled in a sheep’s stomach. These ingredients are difficult to find, but this version tastes pretty much like the original.

Ingredients:

• 2 lbs ground chuck

• 1 lb liver

• 1 1.2 lbs steel cut oats

• I large onion

• 2 teaspoons white pepper

• 2 teaspoons black pepper

• ¼ teaspoon cayenne pepper

• 1 teaspoon allspice (optional)

• Salt to taste

1. Pre-heat oven to 250 degrees

2. Put oats on a baking sheet and toast in the oven for 20 minutes

3. Chop liver in food processor

4. Chop onion finely and put in ground chuck in a large, thick-bottom pan over high heat

5. Stir vigorously with a fork until meat is browned and onion translucent

6. Add grated liver and stir, add peppers and allspice and stir

7. Stir in oatmeal and add the stock

Transfer to a 9” x 13” dish and cover with 2 layers of foil. Bake at 250 degrees for 2 hours. After 1 hour, remove from oven, uncover and stir. Re-cover and return to oven for 1 hour.