1 lb ground beef
2 tbsp minced onion
1/2 cup oil
1/2 cup milk
1 tsp salt
1/4 tsp pepper
A Recipe for
Scotch Scallops
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
This Recipe for Scotch Scallops is one of thousands in the Recipes-to-go Meat Cookbook.
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
If you enjoy this Scotch Scallops Recipe - you should enjoy the recipe collections you can find on the websites below:
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
This is a recipe for Scotch Scallops from the recipe cookbook of Recipes-to-go (Meat)
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
(The Scotch recipe featured is from a series of radio talks on "Menus
of Allied Nations" in World War II.)
Brown ground beef and minced onion in hot oil. Then mix, stirring
very little, with milk, salt and pepper. Cover; simmer until meat is
done (15 min.). Serve hot on platter... in border of fluffy mashed
potatoes.
Allied tip: All you have to do to make ground meat go further: mix
it with Wheaties, bread or cracker crumbs, cooked rice, oatmeal,
crushed zweiback crackers, and moisten with a little milk.
From: Betty Crocker's Picture Cookbook, first edition (1950).
Typed for you by: George Fassett, Cyberealm BBS 315-786-1120
Serves: 4
Scotch Scallops Recipe brought to you by Recipes To-Go