General Chat

Sounds as though you have it all worked out and the extra money will certainly help. Please though, do give up if it is too much and don't go on for the sake of it when you are no longer enjoying it. Good luck with it, a new life for you!!

Ann x

Evening.

What a lovely thread. I have been having a look at some of the recipes and they are great.

I'll copy them if I may and when I get a bit of time will put up some recipes I have which might be of interest.

Aileen xxx

Hello everyone
1. I arrived in UK safely and have just spent evening with my daughter.
2. I am not back in the UK permanently, it is for 6 to 12 months. We still have our main home in Spain and some freinds are satying there with my two dogs Jet and Joe and their dog Boris.
3, Thank you all so much for keeping this thread alive, I am delighted with its success will amke appointment in Monday to meet the SSAFA rep to discuss next step.
4, have two new recipes to add during this week may get more from the staff at the new work place.

Aileen

Thank you for your comment, Please post thoose recipies as soon as you can.


EVERYONE

PLEASE GIVE FEED BACK ON ANY RECIPES YOU HAVE TRIED, ALSO WE NEED MORE SUGGESTIONS AS TO HOW THE RECIPES SHOULD BE ENTERED,
LUNCH, MAIN MEALS, SUPPERS, TEAS, DESERT ETC OR AS THREE COURSE MEALS, OR BY MAIN INGREDIENTS ETC OTHER WISE ANN AND I WITH THE SSAFA REP WILL HAVE TO DECIDE,

used caps to emphasis I would like everyone to have some input, I know my nickname is Bossy Boots, but do not want to prove it!!!


Night Night


bridget

Catchthecat, If you soak it in Red Wine,It makes the Onion taste far better.**M**.:o)>.

Get a Brace of Pheasant from the Butchers ( Oven Ready) put in a Casserole dish add Shallots and Garlic, bung in a bottle of decent Red,put in the oven for about 1hr. Nice,Reduce the juces down to use on whatever veg you desire with it, In a Posh restraunt its called "Jus" anywhere else its jus t plain gravy.**M**.

I think most recipe book sort the recipes according to ingredients, type of meal. i.e. starters, main course, sweet, sundries and within each, meat, fish, vegetable meals (don't want to call anything vegetarian as you would have to be very careful with other ingredients that theyw ere suitable for vegetarians.)

I am back on line at leat in the late afternoon at work until telephone line reconnected at new abode.
Another recipe from a friend called Sue

Pork and Clams

1. 500grams of pork cut into rough cubes, coat in seasoned flour and fry on allsides in olive or sunflower oil until lightly browned, then remove from pan and place in a warm oven.
2. Add a tablespoon more oil to the pan snd loghtly fry an onion which has been finely sliced, wih 2 cloves of garlic sliced or pressed and cook until transparent and slightly golden.
3. Add 4 chopped tomatoes and 250grams of sliced mushrooms 1/2 a sweet green pepper deseeded and sliced.
4. Add the pork and cook on the hob add 240gram tin of tomatoes, 2 teaspoons of Worcester sauce and one teaspoon of dried mixed herbs.
5. If the stew feels to dry add some vegetable stock.
6. When the pork is tender and the vegetables almost cooked add in a handful of washed and cleaned clams, checking that none ar open after cleaning!! VERY IMPORTANT TO CHECK.
7. Heat in the stew until the clams open, check the seasoning and serve with a selection of vegetables of your own choice.

Sue cooked this meal the first time I went to her home for dinner...it was excellent


Bridget

COPPER FARTHING SALAD.

1 Kilogram Carrots, sliced
2 Green Peppers (Optional)
2 Onions
l Packet Tomato Soup
1 Cup Water
Three-quarters Cup Vinegar
Half Cup Salad Oil
1 Cup Sugar
2 teaspoons Worcester Sauce
1 teaspoon Mustard powder.
Salt and Pepper.


- Cook the carrots until they are half-cooked and drain

- Mix the other ingredients and bring to the boil.

- Pour the hot sauce over the carrots.

- Cool and refrigerate.





MARMITE CAKE.

75 grm Butter
160 grm Sugar
1 Egg
200 grm Flour
2 teaspoons Bakig Powder
250 ml Milk.

- Cream the butter and the sugar

- Add the egg and beat well

- Sift the dry ingredients and add to the egg mixture.

- Pour into a greased round pyrex pie plate.

- Bake for 25 - 30 minutes.

Topping: 115 grm Butter - melted
2 teaspoons Marmite
50 grm grated Cheese

- Mix all the ingredients together and then pour over the hot cake.
Return to the oven for about 5 minutes.

Serve hot.




Val in SA.

-

When I first retired on 31 December 2002 I asked my colleagues to write some recipes in a small book for me. So I am going to add them to our list,


from Val,

Line an ovenproof dish with mashed potato and fill with layers of tomatoes, broccoli, cauliflower, leeks or onions.
Pour over the veg a tin of macaroni cheese and top with some grated cheese,
cook on 190c until golden brown and then simply enjoy eating it.
A variation is to use pastry instead of the potato.

from Vanessa

Rather than serving G and t in pint glasses - cut the top off a water melon, place a funnel in the top and pour the pint of Gin into the watermelon. Chill and serve sliced, the melon absorbs the gin.

very refreshing!


From Judith

Cherry and Banana Loaf
4oz of glace cherries
2 ripe bananas
8oz of self raising flower
6oz of sugar
4 oz Magarine
2 large eggs

Grease and line a tin
Mix flour, margerine, sugar and eggs
Peel and mash the bananas and add to the mixture
Add the cherries.
Beat the mixture for 1 minute
bake on the centre shelf at gas mark 3, 160 c for 1 to 1.1/2hrs


From Christine

Champagne mixed with Archers OOOOOH!


From Roger

Fish Soup

Chop two small sweet onions and add a crushed garlic per person
and cook in a large casserole dish in a small amount of olive oil for 2 to 3 minutes,

Add one crushed or chopped dried chilli, a teaspoon of dried oregano and a pinch of saffron threads.
Stir for about a minute
add 750g tinned tomatoes, or fressh, and bring to the simmering point and leave to bubble for 2 mins.

Add 500ml of water and bring to the boil
T
hen add the fish, anything you fancy such as haddock, monkfish, clams,mussels, cockles, prawns, fresh tiger prawns are greatand they only take 3 to 4 mins to cook,
serve with Crusty bread,

This will serve 4 people if you use 850g to !Kg of fish.

From Jane

3 Mars bars
1 tbls milk
1/2 pint of double cream
1 egg white


Thinly slice the mars bars and put into a heatproof bowl with the milk,
Melt slowly over a saucepan of simmering water. When everything has melted cool for 10 mins stirring occasionally.
Whip the cream until it holds its shape and the stir a large spoonful into the Mars mixture,

lightly whisk egg white and fold into the chocolate mix,
Pour into a bowl, cover and leave in fridge overnight,

Enjoy


from Denise

mix together one tablespoon each of lightly fried sliced onion, chopped cold Gammon and 3 oz of cheese.
Stir into a lightly whisked blend of 2 eggs, quarter oint each oof milk, single cream and pepper to taste,
Spoon into a 7inch sponge tin lined with shortcrust pastry and bake for 10 mins at 400F or mark 6 and a further 30 mins at 350F or mark 4 until flan has set.

Lovely hot or cold with a glass of something chilled,,,not water!!


From Katie

12 oz of dried fruits
8 oz of SR flour
4 oz of sugar
1/4 teaspoon of nutmeg, and of mixed spice.
3/4 cup of milk
2 eggs
4oz melted butter
A big dash of Almond essence

Mix together all the dried ingredients
Mix egg, milk and add to dry ingredients
Add melted butter and Almond essence. mix well
Put Cake in Cake tin and cook for 2 hrs on gas mark 2

Leave to cool and the enjoy!


from Katie (again!)

Prawn Pil Pil a Spanish dish

Stir together in a bowl
a big dash of Olive oil
Crushed garlic, sun dried paste.,Passata.,chilli powder and a dash of sherry.
Pour on top of prawns and cook in oven for about 15 mins medium heat.
Serve as a starter with some warm crusty bread


Bye for now and I hope that you enjoy cooking some of these recipes.

Bridget

A few pages back Bridget gave, at my request, a recipe for fish pie, I cooked it using salmon and it was lovely. Tonight I made up a variation as I didn't have any salmon, this went down well with my OH.

Prawn and tuna pie.

potatoes
Prawns
tin tuna
half jar of a cream of mushroom cooking sauce or a can of condensed mushroom soup (undiluted)
a few small fresh tomatoes
a few mushrooms sliced.


Cook potatoes and mash with butter. (Using the amount you would normally use for shepherd's pie).
Slice and dice one large carrot and cook until almost ready to eat.

In a casserole dish place prawns, tuna, tomatoes sliced, mushrooms, cooked carrots and pour over soup or sauce, season to taste. Cover with mashed potato and place in a hot oven (190) and cook for 40 minutes until bubbling and potato browned. Serve with veg of your choice.

Copied to here.

Hello everyone

Just a quick message to say I am waiting for SSAFA to call me back to confirm the date and time of our meeting! will update you asap

Bridget

Thanks Bridget

I made the Carrot Cake to-day and was very happy with the result,
everyone enjoyed it.




Val. in SA.

Helo everyone

Please do forget this thread, meeting with SSAFA booked for 3rd November, I might have my home telephone by then and be able to be in contact more often.

I will try to add a few more recipes this Sunday, taking Saturday off so will not be at work

Thanks to all of you for keeping this thread going

Bridget

Hello everyone
Anyone fancy Banana Cake ?

4oz Butter or Margarine
6oz Sugar
8oz Self Raising flour
2 Eggs
2 Large Banana's or 3 Medium Banana's


Cream Butter ,sugar together add the eggs ,mash the Banana's and add to the mix ,fold in the flour

put into 2lb Loaf Tin

bake 180c for 40 minutes then turn oven down to 150c and cook for further 20 minutes ....enjoy

copied to here.

n for Rach

Hello

i am back on line at home now, thanks to BT and peter my Oh who has set it up for me so I can now pop in most evenings.
SSAFA meeting postponed by a week as i have to go to london, you can see the reason why on my daily diary.

I am very busy at work up to 10th november and the we shall be audited and will hopefully have achieved a higher grading than at present.

At the weekend I shall add some more recipes.

Thank you everyone for keeping this thread alive.

goodnight

Bridget

just sent a mesage to Ann for her work in keeping all these great recipies.

will spend some time on here again very soon
Take care everyone

Bridget