In my whole existence I've only encountered one
person who openly self-identified as Scotch-Irish.
Most give themselves some other label.

I was once emphatically reminded that Scotch is a drink, not a
nationality. :-}} As Ruth said, the term is Scots.

I was taught that it's Scottish or Scots,
but Scotch-Irish, not Scots-Irish.

This sounds like something the Scottish people might prepare.
Title: STUFFED SHEEP'S HEARTS

But where'd the Scotsfolk get the extra
shilling for the half lemon? Or the half lemon
at all, for that matter?

---------- Recipe via Meal-Master (tm) v7.05

Title: Oatcakes (not Sweet)
Categories: Breads, Scottish
Servings: 1

3 1/2 c Oats; quick 1/2 c Shortening
1 ts -salt 1/2 c -water ,approx.
2 tb Flour

Combine the oats, salt and flour. Cut in the shortening and add enough
water to dampen and form a ball. (A food processor does the work in a
jiffy). Leave to swell for ten minutes. Divide the dough and roll each
part
to 1/8" thickness; slide onto ungreased cookie sheet, indent in squares
with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch
that they don't turn brown. Sweet Oatcake: Add 1 cup sugar to recipe.
Anne's note: That recipe is labelled "Bannock" in the title in cookbook
but
it far more a non sweet oatcake in the tradition of Walker's oatcakes (it
appears as "oatcakes" in the book's index. Source: _More Baking with
Schmecks Appeal_)

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)