Highland Dinner Recipe
Ingredients
| 1/2 pound link sausages | ||
| 2 pounds ground beef or lamb | ||
| All purpose flour | 6 Tablespoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 medium-size onion, chopped | ||
| 1 envelope instant beef broth OR: 1 beef-flavor bouillon cube | ||
| 1/4 cup bottled chili sauce | ||
| 1/4 teaspoon leaf marjoram, crumbled | ||
| 1/4 teaspoon leaf rosemary, crumbled | ||
| Water | 3 Cup (16 tbs) | |
| 8 medium-size carrots, pared, halved lengthwise, and cut in 1-inch lengths | ||
| 4 medium-size potatoes, pared and cut up | ||
| Green beans package | 1 , frozen | |
| Biscuit mix | 1 1/2 Cup (16 tbs) | |
| Cheddar Cheese | 1/2 Cup (16 tbs), grated | |
| Milk | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1) Preheat oven to 300°F before baking.
2) Cut sausages into 1/2 inch thick slices.
MAKING
3) Figure ground beef or lamb into 1-inch balls and coat with a mixture of flour, salt, and pepper.
4) In a large frying pan, brown the sausages slowly and keep aside in a bowl, taking them off from pan with a slotted spoon.
5) In the same pan, brown the meat balls in drippings and then add to sausage.
6) Add onion to pan and sauté them until soft.
7) Mix in browned meat, beef broth or bouillon cube, chili sauce, marjoram, rosemary, and water and cook to boiling, stirring constantly.
8) Take a 12-cup baking dish; pour the mixture into it and then mix in carrots, potatoes, and beans, crumbling up beans with a fork.
9) Bake, covered for 2 hours and 20 minutes in preheated oven and then increase the oven temperature to 425°F after taking off the vegetable mixture from oven.
10) Remove any fat from meat mixture.
FINALIZING
11) Take a medium-size bowl and mix together biscuit mix and cheese in it.
12) Immediately pour in milk and mix lightly just until evenly moist.
13) On a lightly floured pastry cloth or board, knead the dough for 1/2 minute and then even out to a 10x6 rectangle.
14) Using a pastry wheel or knife, slice the rectangle crosswise into 8 strips of about 1/4 inch wide.
15) Place the strips in a crisscross pattern on top of meat mixture.
16) Bake for 20 minutes in preheated hot oven until golden-brown.
SERVING
17) Serve hot.
1) Preheat oven to 300°F before baking.
2) Cut sausages into 1/2 inch thick slices.
MAKING
3) Figure ground beef or lamb into 1-inch balls and coat with a mixture of flour, salt, and pepper.
4) In a large frying pan, brown the sausages slowly and keep aside in a bowl, taking them off from pan with a slotted spoon.
5) In the same pan, brown the meat balls in drippings and then add to sausage.
6) Add onion to pan and sauté them until soft.
7) Mix in browned meat, beef broth or bouillon cube, chili sauce, marjoram, rosemary, and water and cook to boiling, stirring constantly.
8) Take a 12-cup baking dish; pour the mixture into it and then mix in carrots, potatoes, and beans, crumbling up beans with a fork.
9) Bake, covered for 2 hours and 20 minutes in preheated oven and then increase the oven temperature to 425°F after taking off the vegetable mixture from oven.
10) Remove any fat from meat mixture.
FINALIZING
11) Take a medium-size bowl and mix together biscuit mix and cheese in it.
12) Immediately pour in milk and mix lightly just until evenly moist.
13) On a lightly floured pastry cloth or board, knead the dough for 1/2 minute and then even out to a 10x6 rectangle.
14) Using a pastry wheel or knife, slice the rectangle crosswise into 8 strips of about 1/4 inch wide.
15) Place the strips in a crisscross pattern on top of meat mixture.
16) Bake for 20 minutes in preheated hot oven until golden-brown.
SERVING
17) Serve hot.
Chef
