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.
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)
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)
SAVOURY TART
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
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
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
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.
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.
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.
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.
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
