Celebrate Scottish dishes at Robert Burns Supper - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Celebrate Scottish dishes at Robert Burns Supper

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(WJBK) -- Try these old Scottish recipes at MacPhee's Restaurant and Lounge, 650 South Ortonville Road in Ortonville.

Learn more about the Scottish American Society of Michigan's 4th annual Robert Burns Supper by visiting www.scotsofmichigan.com.

Clapshot
Recipe courtesy of Walt & Jo Ann Schirmacher

Ingredients:
1 pound potatoes, cooked and mashed
1 pound turnips, cooked and mashed
Chopped chives
Salt and pepper to taste
2 ounces butter (½ stick) or bacon drippings

Instructions:
Melt the butter in a large saucepan (or heat the drippings).  In a large mixing bowl, combine the hot cooked mashed potatoes and turnips.  Season with salt and pepper, and stir in the chives.  Now add the potato-turnip mixture to the melted butter and stir to combine thoroughly, reheating gently over medium-high heat.

(Makes about 6 servings)

Mashed Rutabagas and potatoes supreme
Recipe courtesy of Jean Dohanyos (Ramsay)

Ingredients:
4 cups peeled and chopped rutabagas
3 cups peeled and chopped potatoes
2 teaspoons salt
1 tablespoon sugar
1 cube of chicken bouillon
2 tablespoons onion, finely chopped
Pepper to taste
1 cup grated Cheddar cheese (optional)

Instructions:
Sprinkle the salt and sugar over the rutabagas and potatoes and set aside.  Dissolve the bouillon cube in two cups of boiling water, and pour over the vegetables.  Bring the mixture to a boil, reduce heat and simmer until the vegetables are tender.  Drain and mash them.  Add the chopped onions and pepper to taste with grated cheese if you like.  Beat until fluffy and then serve.

Shortbread Recipe
Recipe courtesy of Ackroyd's Bakery.

Ingredients:
1 pound butter
1 cup granulated sugar
4-1/2 cups all-purpose flour

Preparation:
Thoroughly cream sugar and butter. Add 4 cups of the flour and mix thoroughly. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on surface. Roll out 1/4-inch thick and cut out with cutters. Prick cookies with fork tines and place on ungreased cookie sheets. Bake at 275° for about 45 to 55 minutes, or until lightly browned.
Makes about 2 dozen shortbread cookies.

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