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Call it a window party, but it's really a Ceilidh (KAY-lee)!

The First Presbyterian Church invites the community to participate in the third annual Ceilidh, a traditional Scottish festival of food, music, dancing and games. The celebration occurs Saturday, Oct. 28, from 3 p.m. until 10 p.m., at the church, 12 C Street.Admission to the event is $2.00 for adults and $1.00 for children. Benefits from the fund-raiser will be used to restore the church's stained-glass windows, originally installed in 1905. The moldings and leading are in desperate need of replacement.

Two Scottish variety shows will be featured at 6:30 p.m. and 8:30 p.m. in the church's theater on the second floor. And, there will be plenty of dancing to sounds of bagpipes throughout the evening.

Traditional Scottish food is a study in natural ingredients. The Scots depend on plentiful supplies of fish, fowl and game. Exotic foods like pheasant, grouse and salmon are easily available in Scotland.

Scottish shortbread, a simple butter cookie, will be served at the festival, along with scones, trifle, candies and other baked goods.

Books, genealogies and Christmas items also will be available in the Concession Hall, while a buffet dinner of Edinburgh Chicken, Salmon Pie, Sausage Rolls, Mince Pudding and Bridies, Herbed Stuffing Balls and Tatties and Mince Pies will be sold downstairs in the Festival Hall.

Tours of the sanctuary and film tours of Scotland also are included in the program.

Try a stateside taste of Scotland, in food and music, and contribute to the First Presbyterian window project at the same time.

Scotch Shortbread

1 cup butter

3/4 cup sugar

3 cups flour

Beat butter until light and fluffy; blend in sugar. Work in flour, kneading until smooth dough is formed. Press into ungreased 9x13-inch pan; prick surface with fork. Bake at 350 degrees for 20 minutes. Cut into rectangles while warm. (A pizza cutter works nicely.) Store in tightly covered tin; makes about 4 dozen cookies.


2 teaspoons butter

2 thin slices bacon, chopped

1 pound potatoes

1 large onion

1 cup hot water

Salt and pepper

Melt butter in a pan. Peel and slice the onion and fry in the butter with the bacon. Peel and slice the potatoes and add them to the pan. Season and add the water to a depth of 1/2-inch. Put the lid on the pan and cook slowly for 1-1 1/2 hours. Stir as necessary to prevent the potatoes sticking to the pan. Makes 4-6 servings. (Simple Scottish recipe, but surprisingly delicious.)