Beef stock
2 large potatoes, diced
2 carrots, diced
1 turnip, diced
2 leeks, chopped
salt & pepper
1 grated carrot
Parsley
Add diced carrot and turnip, chopped leeks, and seasoning to stock in a large saucepan. Bring to the boil and simmer covered for 1 hour. Add diced potatoes and grated carrot and simmer for another hour. Garnish with fresh parsley.
1¼ cup self-raising flour
1/2 tsp salt
1/4 cup butter
Milk
Sift flour and salt, and rub in butter. Add milk and mix to a soft dough. Place on floured surface, knead very lightly, and roll out to 1/4 inch thickness. Cut into triangles and place on a greased and floured, moderately hot griddle, or heavy based fry pan. When scones are brown, turn them and cook on other side
6 tart shells
2 tbsp sugar
2 tbsp ground almonds
1 small egg
Jam
Mix almond and sugar with sufficient beaten egg to make a soft mixture. Place a blob of jam into shells and add 1 tsp of almond mixture.
Sprinkle lightly with sugar and bake at 375° for 20 minutes.
6 tart shells
Jam
2 tbsp margarine
2 tbsp self raising flour (add
2 tbsp sugar
1 egg, beaten
Put blob of jam in shell. Cream margarine and sugar together. Fold in beaten egg and flour. Put 1 tsp in each shell.
Bake at 375° for about 20 minutes.
12 tart shells
2 eggs
1 cup sugar
1/4 cup milk
a little over 1/4 cup butter
2 cups coconut
Mix all together. Put 1 tsp in each shell. Bake at 375° for about 15 minutes.
1 cup grated Cheddar cheese
3 tbsp mayonnaise
8 slices crusty bread
Butter
Mix together grated cheese and mayo Butter bread and spread cheese mix on top Place on greased baking sheet and bake at 350° until bubbly and brown (about 6 mins)
Cheese Dreams
Mon, 04/06/2009 - 19:46
1 cup grated Cheddar cheese
3 tbsp mayonnaise
8 slices crusty bread
Butter
Mix together grated cheese and mayo Butter bread and spread cheese mix on top Place on greased baking sheet and bake at 350° until bubbly and brown (about 6 mins)