SAVOURY DISHES

1.  SARDINE AND EGG MAYONNASE
   
   
   
   
   Mash 2 hard boiled eggs with 1 tin sardines.  Add 2 tablespoons softened yellow magarine,3 tablespoons mayonnaise,1 tablespoon chopped spring onion, salt and pepper to taste.  Mix well.  Sandwich between whole-wheat. (Approximately 5 slices)
   
   
   CHICKEN MAYONNASE
   
   
   Mix ½ cup chopped cooked chicken with 3 tablespoons mayonnaise and 1 tablespoon soften yellow margarine.  Spread on white bread and top with thin slices green pepper.  Sandwich together and cut in half. (Approximately 4 slices)
   
   
    CHEESE TOAST
   Add 1 whole egg to 1 cup grated strong cheddar and bind with mayonnaise.  Spread on toast and brown under grill.
   
   
    BEEF MAYONNASE
   
   
   Chop 1 small tin of corned beef.  Mix with 1 tablespoon chopped onion,3 tablespoons mayonnaise and add 2 tablespoons yellow margarine.  Top with slices of cucumber, sandwich together and cut in half. (Approximately 10 slices)
   
   
    SNAKS
   
   
   Use stale bread.  Cut into rounds to fit patti- pans.  Place bread rounds in buttered patti-pans.  Fill with one of the following fillings:
   Slices tomatoes, sprinkled with finely chopped onions and top with grated cheese.  Grill and serve
   Mix together chopped bacon, grated cheese, tomato sauce and chutney,  Grill and serve
   
   
   Use left-over pastry-cut into strips and raw bacon cut into strips.  Twist together and bake at 200ºC for ± 15 min.
   
   
   WHOLEWHEAT BREAD
    6 cup whole wheat flour                          1 dessertspoon salt
   1 tablespoon sunflower seeds                1 cup bran
   tablespoon wheat germ
   
   
   3½ -4 cups lukewarm water                 4 level teaspoons  yeast
   1 tablespoon oil                                     1 tablespoon brown sugar
   1 dessertspoon molasses
   
   
   Mix all ingredients in (A).  In separate bowl pour in water and sprinkle in yeast. Stir this well.  Add rest of ingredients in (B).  Mix (A) and (B), put in oiled baking tin and allow to rise slowly about 30-40 min.  Bake in oven at 200ºC until done.
2. BREAD ROLLS
   
   
   3 Cups flour                                                   1 teaspoon baking powder
   ½ teaspoon salt                                              1 cake yeast
   1 cup lukewarm milk or water                       1 dessertspoon sugar
   
   
   Sift together flour, baking powder and salt.  Make a well in centre and add yeast dissolved in warm milk or water. , and sugar.  Allow to stand for 20mins, then knead very well for about 15 min.  Shape into rolls and allow to rise for about 20 min.  Brush with beaten egg and bake at 375ºC for about 30 min.
   
   
   
   
   THE EASIEST BREAD OF ALL (NO KNEADING)
   
   
   3 cubs flour                                             1 teaspoon baking powder
   ½ cups white flour                                  1 tablespoon salt
   1 tablespoon cooking oil                        1 pkt yeast
   1 tablespoon brown sugar or honey       2½ cubs lukewarm water
   
   
   Mix meal, flour, oil, salt, honey or sugar in bowl.  Dissolve yeast in 1 cup lukewarm water and pour on dry mixture.  Mix, using a wooden spoon and add just enough of the remaining water to make a soft dough (about the consistency of a fruit cake).  Spoon into oiled bread tin.  Set in warm place to rise or 1 hr.  Bake at 200ºC for 1 hour.
   
   
   CREPES (PANCAKES) 12 MEDUIM PANCAKES
   
   
   3 eggs                                                           1½ cups flour
   3 teaspoons melted butter                            salt
   3 teaspoons brandy or rum                          2 cups milk or water or soda
   
   
   FILLING:
   
   
   1 tin cherries without stones, 1 teaspoon maizena, water, squeeze of lemon juice.
   
   
   TOPPING:
   
   
   egg whites, 12 level teaspoons sugar, pinch salt, pinch crème of tartar
   
   
   
   
                     PANCAKES:
                    Break eggs into basin.  Beat well with brandy.  Sift in dry ingredients.  Mix in                              
                    milk and lastly the melted butter.
   
   
                   
         FILLING: 
                   Measure juice from tin and to every cub add one teaspoon Maizena mixed   
        with  small amount of water.  Cook sauce, stirring all the time.  When thick, add cherries carefully to sauce.  Make paper thin pancakes and fill with cherry mixture.  Roll up and put into ovenproof dish.
   
   
   TOPPING:
   Whisk egg whites with salt and crème of tartar until stiff and dry.  Beat in half the sugar and gradually fold in the rest.  Spread into top of pancakes and put into moderate oven 180ºC for about 15min or until the meringue is lightly browned and the pancakes heated throughout.
   
   
   MEAT FILLING;
   Use your favourite mince mixture.  Omit brandy and make pancakes as before.  Fill pancakes, roll up and put into oblong or square fireproof dish and cover with a medium white sauce to which 1½ cups finely grated strong cheese has been added.  Put under grill in oven until lightly browned and heated throughout.
   (White sauce made with flour, butter and hot milk not cornflour.)
   
   
   
   
    SAVOURY SCONES
   
   
   250 grm self-raising flour                                 2 tablespoons yellow margarine    
   4 tablespoon grated cheddar (strong)              1 teaspoon mixed herbs
   3 rashers bacon, fried crisp and chopped         salt and cayenne pepper
   140ml milk                                                       1 egg
   
   
   Sift flour and rub in margarine until light and crumbly. Add cheese, herbs, bacon and seasoning.  Add  milk and beaten egg to make soft dough, mixing well but lightly.  Roll out on a floured board 1cm thick and cur into 5cm rounds.  Brush with beaten egg and bake at 230ºC until golden brown.  About 15-20 min.  Serve hot – buttered or plain.
   
   
   
   
    SALMON MAYONNAISE
   Flake 1 small tin salmon or middle cut fish.  Mix with 3 tablespoon mayonnaise, 1 tablespoon chopped spring onion and 2 tablespoons softened yellow margarine.  Add a small chopped apple, spread between 2 slices hole- wheat bread.  Serve on shredded lettuce.( approximately 6 slices)
   
   
3. EGG AND TOMATO MAYONNAISE
   Mash 2 hardboiled eggs with 1 tablespoon softened yellow margarine, 2 tablespoons mayonnaise, 1 tablespoon chopped spring onion.  Add salt and pepper to taste.  Spread on white bread, top with slices of tomato.  Sandwich together and cut in half.  Garnish with parsley. (approximately 6 slices)
4. SAVOURY TART
5. 1 tin Vienna sausages or 250grm  ham o                   3 hard boiled eggs
   Chopped parsley                                                        125grm grated cheddar cheese
   
   
   Line a pyrex dish with puff pastry.  Cut sausages and egg and mix with cheese and parsley.  Put in a pastry shell.
   BEAT: 
   eggs, add 1 cup milk, ¼ teaspoon each of salt, mustard and cayenne pepper.  Pour over mixture in dish.  Bake in hot oven 200ºC  for about 20 minutes.
   
   
   A WAY WITH WEENIES
   Empty a tin of sweet corn into a flattish pyrex dish, arrange Vienna sausages or chipolata sausages on top.  Make a cheese sauce (about 2 tablespoons margarine, 2 tablespoons flour, milk and grated cheese to make a fairly thick, smooth sauce).  Pour over sausages, bake at about 190ºC until brown and bubbly.  Can be varied by adding peas, tomatoes or mushrooms, or use mushroom soup instead of cheese sauce.  It needs 30 to 45 minutes, depending on size of sausages.
   
   
    SAUSAGE CASSEROLE
   500 grm sausages                                             water
   2 sliced apples                                                  salt and pepper
   2 sliced onions                                                  herbs
   Brown sugar                                                     1 tin baked beans
   
   
   Brown sausage and arrange in casserole.  Cover with apple and onions.  Sprinkle with sugar, herbs and spices.  Spread beans over and add  ½ tin water.  Bake for 2 hours at 150ºC.  remove lid ± 30 min,  before end of cooking time.
   
   
   
   
    FLAMENCO EGGS
   4  eggs                                                                    2 large potatoes
   63grm Butter or margarine                                    4 vienna sausage                                                      
   2 tablespoons cooked peas                                     2 tablespoons cream
   2 sweet red peppers, tinned(optional)                    chopped parsley
   Cayenne pepper                                                      salt and pepper
   
   
   Parboil diced potatoes (or parboil and the dice).  Slice sausages, add to melted butter and potatoes, in frying pan or saucepan.  Shake over heat until potatoes begin to brown.  Cook a moment longer then add peeled, diced tomatoes and parsley.  Place mixture in ovenproof dish, adding cooked peas and peppers.  Make hollows with back of tablespoon, break eggs on top.  Season and cook in moderate oven until set  (8-10 min).  Just before serving, pour over cream and dust with cayenne pepper. (serves 4)
   
   
    EGG AND BACON PIE
   335 grm short crust pastry                                         225grm bacon, back or streaky
   115grm mushrooms, preferably fresh (optional)       3 eggs
   Salt and pepper to taste
   
   
   Knead pastry and divide into two equal pieces.  Roll each out to fit round”9” pie plates.  Grease plate lightly with fork then  line with one round.  Prick lightly with fork .  Remove rind from bacon.  Cut bacon into small pieces.  Arrange in pastry case.  Wash, dry and slice mushrooms (if you have them) on top of bacon.  Beat eggs, season with salt and pepper to taste.  Pour egg mixture over mushrooms using a little to moisten edge of case.  Cover carefully with second round of pastry.  Press edges together.  Crimp edges.  Prick case well, brush with beaten egg or milk .  Bake in  fairly hot oven 375ºC for about 40 mins
6.  CHEESE AND CELERY LOAF
   500grm Self-raising flour                                              2 teaspoons salt
   93grm Butter or margarine                                          3 large sticks celery
   188grm Cheddar cheese                                                 1 clove garlic
   190ml Milk,
   Grease a loaf tin.  Sift flour and salt into a bowl and rub in butter.  Wash and chop celery finely.  Crush garlic and grate cheese coarsely.   Add  celery, garlic and cheese to flour.  Beat egg and milk together, add gradually to dry ingredients and mix to form a soft dough.  Knead lightly and quickly on a floured table, then shape into oblong.  Place loaf in tin and bake in hot oven 425ºC for 55 min
   
   
    WHOLEWHEAT BREAD
   500grm whole wheat flour                                 1 teaspoon salt
   1½ teaspoon sugar or 1 tablespoon honey         500ml yoghurt
   1 heaped teaspoon bi-carbonate of soda
   
   
   Mix together and bake for approximately 1 hour at 190ºC
   
   
   BUTTERMILK BREAD
   1pkt self-raising flour                                     500ml buttermilk
   1 tablespoon brown sugar                               1 teaspoon salt
   
   
   Mix together and bake for approximately 1 hour at 190ºC
7. SPAGHETTI SUPPER DISH
   Boil spaghetti, warm and cut up a tin of Vienna sausages.  Slice hard boiled eggs.  Place spaghetti in dish with layers of sausages and eggs on top.  Cover with sauce.
   
   
   SAUCE:
              Melt 1 tablespoon butter, add 1 heaped tablespoon flour and a tin of cocktail     
              Boil tomato juice, salt, pepper and sugar.  Add 1 cup of grated cheddar cheese. 
              Boil until cheese is melted
8.  FETTUCCINE ROMANA
     500grm Fettuccine noodles (precooked)               6 slices chopped ham
     50grm butter                                                          1 cloves garlic  
                 3 egg yolks                                                            200grm fresh mushrooms    
                 ½ teaspoon ground peppercorns                          100grm grated Parmesan cheese
                 250ml cream            
   
   
                Crush garlic in pan.  Add butter, mushrooms and chopped ham and braise.
                Add  fettuccine  and cream and simmer for 3-4 min (until cream thickens). 
                Mix together in 3 egg yolks, grated cheese and ground peppercorns.  Add to the  
                noodles and allow to cook through before  serving.  Serve 4.
   
   
9.  ASPARAGUS TART
   1 tin asparagus                                       250grm cheddar cheese
   2 eggs                                                     1 teaspoon baking powder
   ½ cup milk                                             ¾ to 1 teaspoon mustard
   
   
   Drain asparagus and put in plate lined with puff pastry.  Beat eggs, add rest of ingredients and pour over asparagus.  Bake in hot oven 375ºC for 20 min, the cooler oven until filling is set.
   
   
   CRUST:
   Butter              flour                     strong cheddar cheese
   
   
   WHITE SAUCE:
   3 Tablespoons butter or yellow margarine   1 egg
   2 tablespoons flour                                      1 cup milk
   1 cup asparagus brine (poured from tin        63grm cheddar cheese
   1 tablespoon mayonnaise                              2 hardboiled eggs
   1 tin asparagus or more                                salt and pepper
   finely shopped parsley
   
   
   Melt butter, add flour, then warm milk and brine.  Stir well and cook for 2 min.  Removed from heat and add 63grm cheddar cheese, parsley, salt, pepper, mustard and mayonnaise.  White sauce must be fairly thick.  Press dough into pie plate.  Put alternate layers of white sauce and asparagus into plate.  Grate hard boiled eggs on top and some grated cheese too.  Pour  beaten egg with a little milk over tart and bake in moderate oven.
   
   
   
   
    CHEESED EGGS
   Butter an ovenproof pie dish.  Place a layer of tomatoes then break as many eggs as required (depending on the size of family) add pepper and salt to taste.  Sprinkle finely grated cheese over the top.  Bake in  oven until eggs are set.
   
   
   
   
   ASPARAGUS AND HAM  BAKE
   170ml Can ideal milk                                                   2cups cooked ham(cubed)
   2 cups cooked rice                                            ½ grated cheese
   ½ crumbs                                                          water
   3  tablespoons finely shopped onion                   1can asparagus tips
   can condensed cream of mushroom soup    
   tablespoons melted butter or yellow margarine
   
   
             Add water to milk and make ¾ cup.  Combine with ham, rice, cheese, soup and
             Onion.  Drain asparagus.  Spoon half of ham mixture into baking dish.
            Top with   asparagus tips, the spoon in remaining half of ham mixture.
            Combine crumbs and butter and sprinkle over top.  Bake at 190ºC  for 25-30min, or  
            until heated through and top is lightly browned.  Serve 6
   
   
   
   
    DUTCH EGG BREAD    
   ¾ cup yellow margarine                             2 cups bread cubes
   ¼ cup milk                                                  ¼ teaspoon salt
   Dash of pepper                                            6 beaten eggs
   
   
   Melt margarine in pan.  Add bread cubes and brown lightly.  Combine milk, seasoning and beaten eggs.  Pour over browned  bread Cubes and
   Cook until thickened.  Serve immediately with bacon.
10.  SWEDISH HAM OMLETTE
    Butter a pie dish and put in 55-56grm bacon diced.  Beat up 2 eggs with 2 small cups milk, season with a little salt and pepper mixture over the bacon.  (ham can be used instead of bacon).  Put in a moderate oven until quite set.
11.  SWISS EGGS
    4 eggs                                                 salt and pepper
    ½ cup cream or milk                          ¼ cup grated cheese
    1 tablespoon butter or margarine
    
    
    Heat butter and cream together, pour into pie dish, break in the eggs whole, sprinkle with salt and pepper and grated cheese.  Place in moderate oven and leave until done.
    
    
12.  CHEESE AND ASPARAGUS FLAN
    250grm Cheese pastry                                                   425ml milk
    Small tin asparagus                                                       63grm grated cheese
    30grm Margarine                                                           salt, pepper and mustard
    30grm Flour                                                                   parsley to garnish
    
    
    CHEESE PASTRY:
    Flour                                                                             margarine
    ½ teaspoon salt                                                            grated cheese
    1 egg yolk                                                                    water
    Pinch of cayenne pepper
    
    
    Sieve flour, salt and pepper and rub in the margarine, then add finely grated cheese and rub this is.  Mix with just enough water and egg yolk to make a stiff dough.  Knead lightly until the dough is smooth.  Line a flan ring or sandwich tin with the pastry and bake “blind”
    
    
    FILLING:
    Arrange drained pieces of asparagus in the case like the spokes of a wheel.  Melt margarine and stir in the flour, cook for 1 min, then add the milk gradually, stirring all the time.  Bring to boiling point and simmer , adding almost all the cheese, seasoning to taste.  Pour mixture over asparagus and sprinkle with cheese remaining.  Brown under grill and garnish with parsley