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2 lbs Potatoes 1 large ‘Curly Kaye’ or Cabbage 1 large Onion 4 oz of butter or margarine Pinch of Pepper & Salt Half pint Milk Peel and divide the potatoes, chop the onions and cabbage. Layer a saucepan with the potatoes and add the pinch of salt and pepper. Layer the onion and cabbage [...]
Serves 6 1/2 lb Raw potato 1/2 lb Mashed potato 1/2 lb Plain flour Milk 1 Egg Salt and pepper Grate the raw potatoes and mix them with the cooked mashed potatoes. Add salt, pepper and flour. Beat the egg and add to mixture with just enough milk to make a batter that will drop [...]
Serves 4 2 1/2 pounds of bacon ( a large ‘collar’ or ‘hock piece’) – about 4 or 5 inches cubed 1 good-sized cabbage Place the meat in a pot, cover with cold water and bring to the boil. Add salt if required. Remove the surface sediment and simmer for 30 minutes per pound of [...]
============ BLACK VELVET ============ Makes 1 Quart 1/2 qt Guinness 1/2 qt Champagne Combine Guinness and champagne in a tall very chilled glass. Stir gently and serve.
Makes 4 Servings 2.5 lbs of good quality Parsnips 2 tablespoons od Butter 1 cup of Beef Stock Salt, Pepper and Nutmeg Peel and quarter the parsnips and boil for 15 minutes but do not let them cook completely (par-boil). Place in a large dish and add the Beef Stock , salt, pepper and nutmeg [...]
Serves 4 1 pound Cooking apples 2 pounds Potatoes 1 tablespoon Sugar 2 ounces Butter Peel potatoes and cook in salted, boiling water. Peel, core, and slice the apples. Place them in a pot with a tablespoon of water, and the sugar. Cook until soft. When the potatoes are cooked, drain and mash thoroughly. Beat [...]
==================== APPLE BARLEY PUDDING ==================== Makes 4 servings 4 tablespoons of Pearl barley 1.5 pounds of apples, peeled, cored and sliced 3 tablespoons of Sugar Good cup of heavy cream 1 tablespoon of lemon juice Boil the Barley in water and add the apples. Cook until both begin to soften. Drain and blend the mixture [...]
(Maranta arundinacea) 1 pound = 4 cups 1 cup = 4 ounces 1 ounce = 4 TB 1 TB = 1/4 ounce Source:foodreference.com
Apricot purée is on the rise as a new substitute for oil or water in many high-calorie, high-fat recipes. Simply purée canned apricots in a blender or food processor until smooth. Unlike prunes (which can darken some baked goods) or applesauce (which may cause recipes to be watered down), apricot purée reduces the fat content [...]
1 pound apple sauce = 2 cups Canned Unsweetened Applesauce can be processed with added organic acids (such as erythorbic) to prevent oxidation (browning) if the packer so desires – the label will state if it has been added. Pack Unsweetened applesauce is packed in a No. 300 can, which is about two cups, or [...]