clanforum
General Category => General Scottish => Topic started by: Paula Cash Womack on May 20, 2008, 12:36:00 PM
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Got a question for you all. As Clan Thompson grows, how would y'all like to have an off-line "directory" of sorts and bits and pieces of non-geneological information? Getting to know each other better and becoming a FAMILY.
It could be a compilation of thoughts not on the forum on...
What it means to each person to be involved in a Scottish family organization.
How it affects your life.
Any ancestral anecdotes, pictures, making our organization a family.
Scottish recipes.
Anything else you want to put in.
If you think it is a decent idea let me know and I will prepare something for Glasgow.
(I would compile and send out via e-mail or snail mail to Clan Thompson members and this would not be on the forum.)
Paula
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That sounds like a good idea. Then people can gte to know each other on a more personal level and not just from what they've read or posted on the forum.
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I think I'm having trouble visualizing what it would be.....it would be great if you could have something for Glasgow! And I do hope you have better luck with
participation of ALL than we've had on the forum!
Mary
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Sounds like it could be fun. I do have a recipe for Toads in a Hole I could post and who knows what else. Unfortunately, I won't be able to make the AGM but I do hope it all goes well in Glasgow.
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Sounds great Paula!
Stirling, your "Toads in a hole" recipe sounds intriguing.
Barbara
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oh, God! how do you cook a toad!
Donna Lingren
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Toad-in-the-Hole
Toad-in-the-Hole used to be a very popular dish but seems to have fallen out of favour in recent years. Which is a shame, as it is a really tasty and substantial meal using link sausages and eggs.
Ingredients:
1/2 pound (250g) pork link sausages
3 ounces (90g or 3/4 cup) flour
10 fluid ounces (300ml or One and a quarter cups) milk
Two large eggs
4 ounces (125g or one stick or half cup) grated strong Cheddar cheese
2 tablespoons chopped parsley
Pinch of salt and freshly ground pepper, to taste
Cooking oil
Method:
Preheat oven to 220C (425F or Gas Mark 7).
Using a 9-inch ovenproof skillet (or a deep-dish pie pan), heat the cooking oil. Add the sausages, rolling them in the oil and brown on all sides in oven (for about 20 minutes) or on top of stove, turning every 5 minutes.
Sift flour and a pinch of salt into a mixing bowl and stir in the grated cheese. In a smaller bowl, beat milk, eggs, and parsley, and season generously with salt and pepper. Stir a small amount of milk mixture into the flour to make a smooth, very heavy batter and let stand 5 minutes before stirring in remaining milk mixture.
There are different ways of arranging the sausages in the deep-dish pie pan. Some people cut up the sausages and arrange them at random. Others arrange the sausages like spokes of a wheel evenly spaced in pan. Whatever method is used, pour the batter over them. Lower oven heat to 200C (400 degrees or Gas Mark 6) and bake until batter is puffed and browned (about 30 minutes).
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THE HIGHLANDERS - MY MOTHER ESPECIALLY - ALWAYS ADDED A FINELY CHOPPED ONION TO THE BATTER AND NEVER CHEESE!
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I'll try the onion......AND the cheese! :D
This recipe sounds really good!
Mary
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I had visions of laying the poor little toad on his back...moving his little green legs apart...inserting something like turkey stuffing...clamping his knees together so stuffing didnt pop out during baking...
After all that, I dont think I could actually eat it!
Stirling, thanks for your recipe. It sounds like something I would like to try.
Donna
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I had visions of laying the poor little toad on his back...moving his little green legs apart...inserting something like turkey stuffing...clamping his knees together so stuffing didnt pop out during baking...
After all that, I dont think I could actually eat it!
OMG - you nearly had me on the floor laughing. I could just picture you step by step...... HA HA HA HA HA HA ;D
THANKS for the laugh!!!
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IF YOU WANT TRADITIONAL HIGHLAND FAYRE PAULA; LOOK FOR CLOUTIE DUMPLING.....MOST HIGHLANDERS-AND LOWLANDERS- WOULD KILL FOR A SLICE. ITS A DESSERT BUT WHEN THE YANKS WERE IN ARGYLL THEY WOULD FRY A SLICE WITH THEIR HAM AND EGGS BREAKFAST
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HERE YOU GO GANG=
http://www.scottishrecipes.co.ukclootiedumpling.htm
this stuff is our ambrosia! we've won many a battle fuelled by it
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read the part about the cloutie well at culloden --- way down page
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Thanks y'all. Guess that means you're intereted.
Paula
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Great idea Paula!
Thanks to Stirling, I'll be cooking my first Toad in a Hole for breakfast tomorrow.
Although I descend from a fine line of Thompsons, I know very little about my Scottish heritage. I'm counting on you all to educate me!
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That toad in the hole does sound good. So its just a battered sausage? I may have to try it camping this summer if its good
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Toad in a Hole is going to be a regular item at my table!
Stirling's recipe is a keeper.