| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Scottish |
Bread |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Quick oats |
| 1 |
|
Stick butter (room temp) |
| 2 |
md |
Chopped onions |
| 1 1/2 |
ts |
Salt |
|
|
Pepper to taste |
|
|
Chicken or beef broth (canned) |
INSTRUCTIONS
My Scottish grandmother was a fine lady (and artist), yet had few recipes
to hand down. This one is worth sharing. Now that Thanksgiving is around
the bend, here's a great (although hardly low fat) and simple stuffing
recipe she used to make.
Combine all ingredients in a bowl with your hands. Form into a ball. Tie
in clean cloth (we used to cut up a old clean undershirt -- please no
fabric softener -- gives weird taste) with rope. Simmer tied up ball of
stuffing one hour in broth. Let it sit and get cold (you can prepare a day
ahead). Tastes best reheated. Zap it in the microwave before serving.
The secret is the undershirt, although purists may want to substitute
cheesecloth etc.
WORTHING@IX.NETCOM.COM (RW/JW )
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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