2 – 3 large cooked potatoes, sliced
1/2 chopped onion, 3 rashes bacon chopped (cook together)
2 tomatoes, cube cheese grated.
Salt & pepper.
In a shallow, buttered casserole dish, put a layer of sliced potatoes on the bottom, then alternate with the potato, bacon and onion.
Put a layer of sliced tomato over the top and then a layer of grated cheese.
Bake in oven at 230C for 15 minutes until hot through and cheese is bubbly and melted.
1 & 1/2 lb rump steak 1 tsp mustard
1 tbsp black sauce 1 cup water
1 tbsp tomato sauce 1 tbsp flour
1 tbsp vinegar 1 tsp sugar
Cut up steak into thick strips. Mix sauce, vinegar, mustard and sugar to a paste with the flour, add water and pour over steak. Cover and bake for 1 & 1/2 hours . 150 – 180 C .
3 tbsp Flour 2 tbsp Vinegar
1 tbsp Sugar 2 tbsp Tomato soup
1 tsp Curry Powder
Mix altogether in casserole, add 2 cups of boiling water and stir well, add 12 sausages and 1 chopped onion.
Cook in slow oven for two hours.
Allow 1 egg (hard boiled) for each person and 1 tablespoon of mayonnaise.
To each 4 tbsp of mayonnaise, add 1 tsp each of curry and turmeric. Mix together well.
Chop the eggs and add to the other mixture.
Enjoy 🙂
Cook the following for 5 minutes, till just cooked but still crunchy:-
6 carrots Julienned, 1 cup of green beans & 2 onions chopped fine.
Bring to the boil the following ingredients and pour over the veges while hot:-
1/2 cup oil, 1/2 cup white vinegar, 1 cup of sugar & 450ml tin of tomato soup.
Leave to cool, serve cold.
Keeps well in the refrigerator.
To cook beans:-
Rinse well 1 cup of raw beans in cold water.
For each cup of beans add 4 cups of cold water and bring to the boil for 12 minutes. Remove from the heat and allow to cool for at least one hour, then discard the water. Cover the beans with fresh water and simmer for about 1 hour until tender. Add one teaspoon of salt during the last five minutes of cooking.
Bean Salad
Cook a chopped onion with some sliced green beans. Drain and mix together with the beans. Pour over the following and let stand 3 – 4 hours.
1 small cup of vinegar, 1 small cup of sugar, 1/4 cup oil, 1 tsp salt, 1/4 tsp pepper. Shake Well
Break up finely 18 Weet-bix and mix with 1 cup of sugar (optional), 1 cup of coconut, 2 tbsp cocoa and 1 cup of sultanas.
Melt 8oz butter with 1 tin of sweetened condensed milk, add to the Weet-bix mixture.
Mix well and press firmly into rectangular tin. Refrigerate to set. When set, cut into bars.
This is very moorish 🙂
2oz butter
1/2 cup sugar
1 egg
1/2 cup of milk
1 tbsp golden syrup
1 breakfast cup flour
1 tsp baking powder
1 tsp baking soda
2 dsp cocoa
1 tsp vanilla essence
Cream butter and sugar, add egg, then golden syrup.
Dissolve baking soda in milk.
Sift flour, baking powder and cocoa, then add to the butter mixture.
Add the mik mixture and the vanilla.
Put in cake tin 8 x 8 inch square and bake for 25 minutes at 350F.
Ice with chocolate icing.
CHOCOLATE LAYER CAKE
This recipe can be doubled and cooked in two 8 inch round tins.
When cooked and cooled, slice each cake in half horizontally, and then build a layer cake by spreading each layer (except the top one) with raspberry jam and whipped cream. When you have the top in place , spread whipped cream over the entire surface of the cake. when done sprinkle with chocolate hail or crushed up flake.
Yum