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Spicy
Spaghetti Bolognese
Sent
in by Sara from Blackburn
Ingredients:
1lb lamb mince
1 jar pasta sauce
2 green chillies
2tbsp oil
Warm
the oil and add the chopped green chillies fry and add the mince.
Cook the mince until brown, then add pasta sauce. Leave on low heat
for ten minutes. Boil spaghetti until cooked.
Rice
Pudding
Sent
in by Pauline Haines from Helmshore
Ingredients:
600ml (1 pint) Milk
50g (2oz) Pudding Rice or Tapioca
15g (½oz) Butter
2 tbsp Sugar
¼ tsp Ground Cinnamon, Nutmeg or Mixed Spice
Pre-heat
oven to 170°C: Gas 3.
Place the milk, rice (or tapioca), butter and sugar into a greased
1.1 litre (2 pint) oven-proof dish.
Place into the oven.
Bake for 2-2½ hours.
Stir 2 or 3 times during the first hour of cooking.
Sprinkle with the chosen spice.
Continue cooking until a golden brown crust has formed.
Serve hot or cold, with a spoonful of jam or seasonal fruit.
Posh
Cornbeef Hash
Sent in by Margaret Hilton, Blackburn
Cut up 2 onions and fry with butter and garlic. Take a tin of cornbeef
chop it up and mix in tomato ketchup, Soy sauce and a tbl of brown
sugar. Put all ingredients on a ovenproof dish, then add some cooked
and halved new potatoes on top, finish off with grated cheddar cheese
cook in the oven 200C or gas 6 for 10 mins.
Cheese
and onion pie
Sent in by Margaret Hilton, Blackburn
Use puff pastry. Cook onions then add to cheese. Also beat an
egg up and one tsp of mustard. Don't forget to brush pastry beofre
cooking with egg.
Reubans
Sandwich
Sent in by Peter Walmsley from Penwortham
Lightly toast two slices of rye bread.
Place Swiss cheese (Emmental) on one slice and melt under grill.
Top
with pre-chilled sliced corned beef (chilling it stops it from going
soggy on top of the cheese) and top with a good dollop of Sauerkraut.
Complete with other slice of toast.
Traditionally servided with Dill Pickles (Gherkins). And a glass
of chilled beer!
"Typical
of America, the sandwich was 1 1/2"/2" thick!"
Pork
and red wine
Sent in by Anna Singleton from Longridge
2 cups of red wine and then add pork. Cook for an hour and a half
then eat.
Summertime
Cocktail
Sent in by Pauline Haines from Helmshore
Crush some ice, add to a cocktail shaker, put one measure of vodka
in the shaker, add 2 measures of dry vermouth, top up the shaker
with grapefruit juice. Shake and strain, server in a Martini glass
with a couple of Maraschino cherries in the bottom.
Summer
Punch
Sent in by Pauline Haines from Helmshore
Ingredients
Dry White White, Dry Sparkling White Wine (like Cava) or if you
wish it to be less alcoholic sparkling water, soft fruit eg strawberries/
peaches, cognac
Method
Slice
the soft fruit into small pieces. Soak in cognac - preferably over
night. Place the soaked fruit and cognac in a punch bowl, add the
white wine. Just before serving add the sparkling wine or water.
This works well with any soft fruit. If you prefer a sweeter punch
use medium or sweet wine!
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