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Scotch Broth II

Submitted by: Michelle Chen

A stock made from lamb shanks boiled with aromatic vegetables forms the base for this meat and vegetable soup thickened with barley.

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Early in winter, I make up big pots of this hearty soup to freeze in plastic containers. Then I can bring out one or two containers at a time. I heat the frozen soup in a saucepan on low all morning. By lunchtime, it's hot and ready to serve! --Ann Main, Moorefield, Ontario

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Cawl (Traditional Welsh Broth)

Submitted by: Beryl Davies

This recipe is popular with the local farming community of Cardiganshire. There are regional variations throughout Wales as to what meat is used; some use Pork or Mutton, we use Shin Beef. This soup tastes better after subsequent reheating, so it's probably a good idea to make the cawl a day before consumption.

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World's Greatest Vegetable Broth

Submitted by: Tom West

This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.

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Chicken Broth in a Slow Cooker

Submitted by: Micki Stout

This one-step method needs to simmer for 8 to 10 hours, and yields approximately one quart of rich chicken stock to use in soups and sauces.

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Manx Broth

Submitted by: Saoirse

Beef shank, leek, celery and turnip flavor this hearty broth from Isle Of Man (where I grew up!)

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Fish Sinigang (Tilapia) - Filipino Sour Broth Dish

Submitted by: Meli D

A very simple and quick Filipino dish. This is a sour broth soup with tilapia fish fillets. The flavor is sour but it actually enhances your appetite. This is considered comfort food in my house.

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Homemade Chicken Broth

Submitted by: Taste of Home Test Kitchen

Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, it can be used in casseroles, rice dishes and other recipes that call for chicken broth.

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Scotch Bonnet Hot Sauce

Submitted by: bla

Made from scotch bonnet and jalapeno chile peppers, this is some of the hottest hot sauce you'll ever try.

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Scotch Eggs with Mustard Sauce

Submitted by: Karen

Scotch Eggs are part of the traditional Scots breakfast. They are also sufficiently versatile to be served hot with gravy at teatime, or cold as a snack.