Welsh Cookies - Bill Parker Sr.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 pinch salt
• 1/2 cup white sugar
• 1/4 cup butter
• 1/4 cup shortening
• 1/2 cup dried currants
• 1 egg
• 1/4 cup milk
• 1/3 cup granulated sugar for decoration

Directions

1. Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
2. Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
3. Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
4. Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.

Stiw Pysgod (Welsh Fisherman's Stew- Bill Parker Sr,

Ingredients:  

• 2 dozen clams
• 3 pints water  
• 1 onion, quartered
• ½ pint fish stock
• Salt, pepper and bouquet garni  
• 1 teaspoon saffron
• ½ teaspoon mace
• 2 teaspoons lemon juice
• 2 onions, peeled and sliced
• 1 lb. cod or haddock fillets, skinned
• 1 lb. plaice (sole) fillets, skinned
• 2 oz. butter
• 2 oz. flour
• 8 oz. crab meat
• 8 oz. shelled shrimps (fresh or frozen)

Scrub the clams and rinse well. Place in a large pan, pour over water and bring to the boil. As soon as clams open, remove from heat and drain, reserving liquid. Allow to cool slightly and, discarding any NOT opened, remove from shells and set aside. Strain liquid into clean pan, add stock, lemon juice, sliced onion and fish. Poach 30 minutes. Remove herbs and fish. Cut plaice fillets in half, flake cod and keep warm. Melt butter in a pan, stir in flour and cook, stirring, for ½ minute, then stir in liquid, a little at a time. Simmer for 5 minutes, stirring until thickened. Add crab meat and shrimps (thawed and/or drained), clams and saffron. Simmer until thoroughly heated, then add fish and simmer for a further minute.

Stiw Eidion Cymreig (Welsh Beef Stew) - Bill Parker Sr

• 1 oz. butter
• 2 small turnips, peeled & cubed
• 1½ lb. stewing steak, cubed 
• Fresh herbs (Parsley, sage, thyme, etc)
• 8 oz.  bacon (diced)
• Salt and white pepper
• 1 tablespoon flour
• ¼ pint cider
• 1½-2 pints water
• ½ lb. potatoes, peeled
• 2 onions, peeled & sliced
• 3 leeks, washed & trimmed
• 2 carrots, peeled & sliced
• Chopped fresh parsley garnish

Melt the butter in a large saucepan and fry the beef and bacon lightly, then sprinkle the flour over and fry a further minute. Add the water and bring to the boil, then cover and simmer for 40 minutes. Allow to cool slightly and skim, then add the onions, carrots and turnips, herbs and seasoning and bring to a boil. Add the cider, cover and simmer for 1 hour. Add the potatoes and leeks. Cover and simmer for a further 20-30 minutes. Serve, sprinkling each portion with a little finely chopped parsley.