Recipes

3 cups fresh or canned corn
2 qts. water
1 cup rich milk
1-1/3 cups flour
1 egg
3 tblsp. butter
1-1/2 tsp. salt
parsley

Cook corn in water for 10 minutes.

For the rivels, make a batter by mixing egg, flour and milk together. Pour this batter through a colander, letting it drop into the boiling corn. Add butter and salt. Cook slowly in a covered pan for 3 minutes. Garnish with chopped parsley. Soup should be eaten immediately after rivels are cooked.

This is one of the easiest shortbread recipes I’ve ever come across.

9 oz plain flour,
9 oz self-raising flour,
9 oz cornflour, (cornstarch)
9 oz castor sugar,
2 250gm packs butter

Method
Sift dry ingredients into a large bowl.
Melt butter gently in a saucepan.
(Be careful at this stage; “chip pan fires” can happen with hot
butter!) Pour melted butter into the dry ingredients and mix
thoroughly.

Divide the mixture into two and spread evenly into two baking trays (approx 16″ x 10″). Prick the shortbread with a fork at intervals – create a pattern, if you like. Place the baking trays into a moderate oven (I use a fan oven which I heat to 150ºC) and bake until golden brown.

Take out of the oven and cut into portions, dust with castor sugar and allow to cool completely before storing in an airtight
container.

My thanks to Mrs Mary Latimer, Helensburgh for kindly giving me this recipe several years ago. I have used it for our coffee shop ever since!

1 stewing hen, about 4-lbs.
4 qts. water
1 onion, chopped
10 ears corn
1/2 cup celery, chopped with leaves
2 hard-boiled eggs
salt and pepper
rivels

Put cut-up chicken and onion into the water and cook slowly until
tender, add salt to taste (if in doubt, use less salt – you can always add some in later). Remove chicken, cut the meat into small (1-inch)
pieces and return to broth, together with corn, which has been cut from
the cob, celery and seasoning. Continue to simmer.

Make rivels by combining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mix well with fork or fingers to form small crumbs. Drop these into the
soup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer.

Don’t forget to check the seasoning.

1 lb. split peas
3 qts. water
1 ham bone
salt (don’t add until later in case the ham is very salty)
2 carrots, sliced
1 stalk celery, chopped
1 large onion, chopped
pepper

Wash peas, add cold water, vegetables and ham bone and simmer for three
hours or until mixture is thick. Remove ham bone, force peas through
coarse sieve and season to taste. Dilute with milk. Serve with toasted
croutons.

2 cups pumpkin, sieved
1 cup soft bread crumbs
2 eggs, separated
1-1/2 cups milk
1 cup sugar
3 tblsps. butter, melted
1/4 tsp. salt
1 tsp. orange flavoring

Combine ingredients except egg whites in the order listed and mix well
after each addition. Pour into baking dish or custard cups. Bake in a
slow oven (325-f) until mixture thickens and browns. Beat the egg
whites, adding 2 tablespoons of sugar, until stiff, spread on top of
custard and brown lightly.

1-1/2 cups mashed cooked pumpkin
1-1/2 cups rich milk
3/4 cup brown sugar
2 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves, powdered
3/4 tsp. salt
2 tblsp. butter, melted
Ready made pastry for 9″ shell

Place all ingredients in a bowl and beat well with a rotary egg beater.
Chill and pour into an unbaked pie shell. Bake in hot oven (450-f) for
10 minutes. Reduce heat to moderately slow oven (325-f). When surface of the pie filling turns light brown, test by inserting a silver knife. If it comes out clean the pie is finished baking.

1 lb. soup beans
1 ham bone
1/2 cup chopped onion
1 cup diced celery
1 can tomato sauce
1/2 cup diced potatoes
2 tsp. minced parsley
salt and pepper

Soak beans in water overnight. Drain, add fresh water and cook slowly
with the ham bone for 2 hours. Put in the onion, celery, potatoes,
tomato sauce, parsley and the salt and pepper and simmer until
vegetables are soft. Remove the ham bone, trim off any meat, cut it up
and add to soup. Many Pennsylvania Dutch cooks cut up hard boiled eggs
and add them to the soup.

Welcome to MacGillivray’s Recipes.  We’ve got some old ones and some new ones for you to try out.  We’d love to hear your comments on the recipes once you’ve made ‘em!

Best

Sandy and Margaret