Alethas Scotch Eggs
Bulk pork sausage -- 2 pounds
Hard-boiled eggs, peeled -- 8
Flour -- 1/2 cup
Eggs, beaten -- 2
Breadcrumbs -- 1 cup
Oil for deep frying
Method
Divide the sausage into 8 equal portions and flatten each portion into a patty. Place an egg in the middle of each patty and mold the sausage up around the egg to enclose it.
Place the flour, eggs, and breadcrumbs in three separate bowls. Roll each egg first in the flour, then in the egg, then in the breadcrumbs to coat.
Heat the oil in a deep fryer or 1-inch deep in a large skillet to 365°F. Drop the eggs carefully in the hot oil and fry until they are golden brown, about 5 minutes, turning occasionally so they brown on all sides.
Serve warm, or chill and serve with a side salad or at a picnic or party.
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Hugs
Diane Louise
Diane Louise
CARAMEL CORN
My friend Janet gave me this recipe of her Mothers carmel corn.
Many years ago.
It has always been our family favorite.
1 cup butter or margarine
1/2 cup light corn syrup
1/2 tsp. baking soda
5 quarts popped corn
2 cups brown sugar, packed
1 tsp. salt
1 tsp. vanilla and/or butter-rum flavoring
1 or 2 cups peanuts or cashews (optional)
Pop the corn according to package directions and transfer to a large bowl with the nuts, if using.
Melt butter in a heavy saucepan.
Stir in brown sugar, syrup and salt. Bring to a boil, stirring constantly until mixture boils.
Stop stirring; boil without stirring for 5 minutes or until a candy thermometer reaches 248°F.
Remove from heat. Stir in baking soda and vanilla or flavoring.
Gradually pour the hot mixture (CAUTION - boiled sugar is very hot and will burn!) over the popcorn, mixing well with a spatula.
Turn into 2 large baking pans.
Bake at 250°F for 45-60 minutes, stirring every 15 minutes with a heat-proof spatula.
Remove from oven and allow to cool completely before breaking apart.
Store in an airtight container for up to 1 week.
Makes about 5 1/2 quarts.
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