Sunday, January 23, 2005

Scottish Tablet

Found this site and recipe while surfing the net.
Sounds like it's very popular scottish sweet. aweet.

Thai Squash

1 (about 2 lbs.) spaghetti squash
2 Tb. corn oil
1/2 c. each julienned green and red pepper
1 c. julienned carrots
1/2 tsp. salt
2 tsp. sugar
1/4 tsp. black pepper
1 Tb. rice vinegar
1/4 c. roaste dpeanuts, chopped

Preheat oven to 350 degrees.
Prick squash with a fork and place in a baking pan.
Bake until tender about 1 1/2 hours.
When it has cooled, cut it open.
Discard seeds and fork off the flesh.
In a large skillet, heat the corn oil.
Add the peppers and carrots.
Stir fry over medium high heat for 2 minutes.
Add salt, sugar, pepper and squash.
Stir fry until hot.
Sprinkle on the rice vinegar and blend.
Put in a serving dish.
Place in a serving dish.
Sprinkle peanuts on top.
Yields 6-12 servings depending on the size of the spaghetti squash.

Cream of Crab Soup

1/4 c. butter
1 can (13 3/4 oz) chicken broth
4 c. milk
1 (12 oz.) can evaporated milk
1/3 c. flour
1/4 tsp. pepper
Salt to taste
Old Bay seasoning to taste
1 lb. backfin or lump crabmeat

In a large saucepan melt butter.
Add chicken broth and flour, bring to a boil, stirring constatly until thickened.
Add milk and evaporated milk.
Bring to second boil, stirring constantly.
Do not allow mixture to continue boiling.
Add crabmeat, blend in.
Season with salt, pepper and Old Bay seasoning.
Yields 6 servings.