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Apple Cheddar Pie

2 1/3 c All-purpose flour
1/2 c Enriched Corn Meal
(Aunt Jemima or Quaker)
1 ts Salt (optional)
1/3 c Margarine or butter; plus
2 tb Margarine or butter
1/3 c Vegetable shortening
6 oz Shredded cheddar cheese
1/2 c Ice water
8 c Peeled, sliced apples
(about 8 medium apples)
2/3 c Sugar
3/4 ts Cinnamon

Combine 2 cups flour, corn meal and salt. Cut in 1/3 cup margarine and shortening until mixture resembles coarse crumbs. Stir in cheese. Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball. Divide dough into 2 parts, 1 slightly larger; shape each to form ball. Wrap securely in plastic wrap or wax paper; chill about 30 minutes. Roll large ball on lightly floured surface to form 11-inch circle. Fit loosely into 9-inch pie plate; trim. Roll remaining dough to form 12-inch square. Cut into 12 x 3/4-inch strips.*

Heat oven to 400 F.

Combine remaining 1/3 cup flour, apples, sugar and cinnamon; spoon into crust. Dot with remaining 2 tablespoons margarine. Weave strips atop filling to make a lattice crust. Trim even with outer rim of pie plate. Fold lower crust over strips; seal and flute. Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary. Cool slightly.

To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips. Prepare filling as directed. Place top crust over filling; trim. Turn edges under; flute. Cut slits in top crust to allow steam to escape.

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Apple Crumb Cake

1/3 cup Butter
4 Granny Smith Apples
3/4 cups of Sugar
1 tsp Lemon peel
1/2 tsp Cinnamon
1/8 tsp Mace
1/3 cups Currants
2 1/2 cups Flour
3 tbs Sugar
1/2 tsp Salt
1 pkt Active dry yeast
3/4 cup Water
1/3 cup Butter
1 Egg
1 tsp Lemon peel
3/4 cups Chopped pecans
6 tbs Flour
1/4 cups Confectioner's sugar
3 tb Butter
1/4 tsp Cinnamon

Melt butter in large skillet. Pare,core and slice apples to 1/2" pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in suygar, peel, cinnamon, mace andcurrants. Cook 15 minutes, stirring until thickened. Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast.

In small saucepan, combine water and butter. Heat on low flame until 120 F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lenghtwise down center of the dough,. Starting about 3/4" for filling, cut 1" wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling.

Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes. Preheat oven to 375 F. Combine rest of ingredeints for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool.

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Apricot Chicken

(Makes: 4-6 Servings)

1 hour Cooking.
No Need To Measure.

2 lbs Chicken pieces
1 pkt French onion soup mix
2 cups Apricot nectar
1 1/2 lb Apricot halves (canned)
Flour (plain)

Dust chicken in flour. Fry chicken lightly until starting to brown. Place chicken in a casserole dish or a very deep frying pan. Add soup powder, nectar and apricots. Mix everything well. Simmer for 1 hour.

I normally use 2 pieces of chicken per person and about a 1 1/2 lb can of apricot halves. This will suffice for 4 to 6 people. If you cannot get nectar, then use the juice from the apricot halves.
(If you can buy apricots in nectar, use those)

The French onion soup quantity is not critical, but a soup packet that makes up about 6 C is about right for 4 to 6 people. Serve with potato (baked or boiled), buttered carrots and peas.

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Au Gratin Stuffed Potatoes

6 potatoes
1/2 pound cheese, grated

Scrub and dry potatoes. With an apple corer remove a cylinder from each potato. Fill each cavity with cheese. Seal ends with tiny pieces of cylinders which you removed. Bake in a moderate oven about 350 F until tender, about 45 to 50 minutes. Instead of cheese you can use crisp bacon.

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Bacon & Egg Pie

Shortcrust Pastry
6 slices lean bacon
2 large potatoes,
finely sliced
3 to 4 large eggs
salt & pepper

Line a shallow quiche tin with some of the pastry
(reserve some for the lid) Grill the rashers of bacon.
Remove rind (and fat if you prefer) cut into bite size
pieces and spread over the base of the pie. Saut the
thinly sliced potatoes, spread those over the bacon,
season with pepper but very little salt (as the bacon
may be salty). Lightly beat 3 or four eggs Season
and pour over the filling. Place the pastry lid on top.
Seal the edges and brush with a little milk.
Bake at 200c for 15 minutes to set the pastry
then reduce the heat to 180c for 45 minutes
or until golden.

You can use chopped
boiled eggs if you prefer.
If you dont eat bacon.
Saut a sliced onion and
add some minced beef
saut until cooked
and season well.
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Baked Chicken

1/2 cup Flour
2 Beaten eggs
1/2 cup Buttermilk
1 tb Dijon mustard
2 cups Crushed cornflakes
6 Chicken legs or thighs

Dip chicken pieces in flour then
beaten eggs and then in crumb mixture.
Bake in hot oven 425 F about 25 minutes.

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Baked Cornish Hens

1 ts Rosemary
4 Cornish game hens
2 Cloves garlic, pressed
1/2 cup Butter
2 tb Lemon juice

Rub hens with butter. Combine other
ingredients and use to baste hens.
Bake at 350 degrees for 1 hour,
basting with lemon mixture
every 10 minutes.
If serving with rice, spoon
remaining lemon
mixture over rice.

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Baked Potato Skins

6 Potatoes
1/4 cup of butter,
Coarse Salt

Scrub potatoes and pat dry. Pierce in several places with fork. Bake potatoes about 45 to 60 minutes or until tender. Cool slightly and then cut in half Scoop out flesh leaving in 1/8 to 1/4 inch shell. [Keep flesh for recipes calling for mashed potatoes]. Turn oven up to 500F or 260C. Using a kitchen shears cut the shells in half and then in half again giving you 8 sections for each potato. Brush both sides of skins with melted butter and sprinkle with coarse salt. Place on a baking sheet. Bake about 10 to 12 minutes or until crisp.
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Bangers & Mash

(Makes: 2 lbs Raw Sausage)

1/2 lb lean pork, ground
1/2 lb lean veal, ground
6 oz pork fat, ground
3 slices of white bread with crust,
crumbled or finely chopped
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1/8 tsp mixed grated nutmeg and mace
1/8 tsp dried crumbled thyme
1/8 tsp dried crumbled marjoram
1 tsp crumbled dried sage
1 tsp loosely packed finely grated lemon peel
1 large egg

1. Knead together the pork, veal, fat, and bread
2. Stir the salt, pepper, cayenne, nutmeg and
mace, thyme, marjoram, sage,
and lemon peel into the egg,
then knead into the mean mixture
3. Firmly stuff the mixture
into prepared hog casings
4. Prick any air pockets with a pin
5. Poach, braise, or fry them before serving

Serve With:
Mashed potatoes and minty peas.
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Beans On Toast

Mention to the average American, that you love Beans on Toast, and you are stared at in disbelief. I guess the thought of actually eating beans on a piece of toast is a little hard to swallow, both literally, and figuratively, and yet it is an extremely tasty, and nutritious meal. So, just in case you are still wondering what we are talking about, heres the recipe, which would provide a meal for two

1 - 14oz tin of Heinz Baked Beans in Tomato Sauce
2 - Large Eggs
1 Large Loaf of Bread (suitable for toasting)
Plenty of Butter (or equivalent if you prefer)

1) Empty the Baked Beans into a small saucepan

2) Prepare a pan to either poach, or fry the eggs
(your choice, but poached is better)

3) Start toasting the bread. How many slices is of course up to you, and your appetite at the time, but at least 2 slices each are needed for the beans, plus any additional slices for the Jam later.

While the toast is toasting, dont forget to make a large pot of tea. It is an absolute fact that you cannot eat Beans on Toast, without lots of tea.

4) Once the toast is on gently warm the beans, and start to cook the eggs.

5) As the toast is done, place it on pre-warmed plates, and apply lots of Butter to taste.

6) Pour half the beans on each plate, spreading them over the 2 slices of toast.

7) Place the cooked eggs on top of the beans, sprinkle a little pepper,
(and if you prefer, maybe a dash of Lea & Perrins Worcestershire Sauce),
and Enjoy!
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Beef Wellington

3 lb Fillet of beef
1 tbsp Vegetable oil
1 oz Butter
8 oz, sliced Button mushrooms
6 oz Smooth liver pate
13 oz Puff pastry
1 Egg beaten, to glaze

Pre-heat oven to 425 F
Trim and tie up the fillet at intervals with fine string so it retains its shape.
Heat the oil and oz of the butter in a large frying pan, add the meat and fry briskly on all sides.
Press down with a wooden spoon while frying to seal well.
Roast for 20 minutes, then set the beef aside to cool and remove the string.
Meanwhile, cook the mushrooms in the remaining butter until soft; leave until cold, then blend with the pate.
On a lightly floured surface, roll out the pastry to a large rectangle about 13 x 11 inches and inch thick.
Spread the pate mixture down the centre of the pastry. Place the meat on top in the centre.
Brush the edges of the pastry with the egg.
Fold the pastry edges over lengthways and turn the parcel over so that the join is underneath. Fold the ends under the meat on the baking sheet.
Decorate with leaves cut from the pastry trimmings.
Brush with the remaining egg and bake for 50-60 minutes depending how well done you like your beef, covering with foil after 25 minutes.
Allow the Beef Wellington to rest for 10 minutes before serving.

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British Whisky Chicken

One 2 1/2 to 3 lb fryer, cut up
2 tb Butter
1 c Whiskey
3 c Sliced mushrooms (8 oz)
1/4 c Sliced leeks or gr onions
1/2 c Light cream or milk
2 tb Flour
1 tb Lemon juice
2 ts Whiskey

Rinse the chicken pieces; pat dry with paper toweling. Season chicken with salt and pepper. In skillet brown chicken in butter 15 minutes, turning to brown evenly. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 min or til chicken is tender. remove chicken to serving paltter and keep warm.

For Sauce:
Skim fat from pan juices. Add enough water to juices, if necessary, to measure 2/3 c liquid. Return to skillet. Stir in mushrooms and green onions. Cook and stir just until onions are tender. Combine cream and flour; add to mixture in skillet. Cook and stir until thick and bubbly. Cook and stir one minute more. Remove from heat; stir in lemon juice and the 2 teas. whiskey. Spoon over chicken. Serve with cooked peas and leeks if desired.

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Brown Windsor Soup

1/2 lb. beef, cut into 1-inch cubes
1/2 lb. mutton, cut into 1-inch cubes
2 oz. butter
6 oz. sliced onions
4 oz. sliced carrots
2 oz. flour
4 pt. beef stock
faggot of herbs (celery, thyme, parsley,
bay leaf tied in leek leaves)
salt and cayenne pepper
5 oz. Madeira or other red cooking wine

Melt the butter and fry the meat and vegetables until lightly browned.
Sprinkle in the flour and cook until brown. Gradually stir in the stock; bring to boil, add the herbs and simmer for 2 hours or unti meat is tender. Season with salt and pepper. Run through a sieve or blend in a blender. Reheat soup and add wine.

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Bubble & Squeek

  • Onion — a medium onion, finely chopped
  • Cooked potatoes — approximately 1 pound, sliced
  • Cabbage — small head, cut coarsely

    mash the potatoes and chop the cabbage
    finer for a more traditional bubble and squeak
  • Salt and pepper — to taste
  • Paprika — to taste
    (and for a nice touch of color)
  • Butter — 3 tablespoons
  • Cooked bacon, cooked ham,
    or boiled beef optional
    (you can add a few ounces of almost
    any meat to "beef up" the recipe)

    Parboil the cabbage in a small amount of water,
    in a saucepan, until it softens. Drain on a paper towel.
    Melt the butter in a heavy, iron skillet.
    Fry the chopped onion until it softens, stirring frequently.
    Add the cooked potatoes and the parboiled cabbage,
    and toss in optional meat. Season with salt, pepper,
    and paprika. Fry over medium heat until nicely browned.
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    Buttermilk & Raisin Scones

  • All purpose flour - 2 1/4 cups
  • Salt - 1/2 teaspoon
  • Baking powder - 1 1/2 teaspoons
  • Baking Soda - 1/2 teaspoon
  • Sugar - 2 tablespoons
  • Golden raisins - 1 cup
  • 1 egg - beaten well
  • Butter - 1/2 cup, cut in small cubes
  • Buttermilk - 1 cup
    Sift together the flour, baking powder, baking soda, salt, and sugar. "Cut" the butter into the dry ingredients using two dinner or steak knives (sharp knives work best). Keep mixing until the mixture resembles coarsely ground meal.

    Add the raisins and buttermilk. Stir quickly with a fork until the dough is soft and slightly sticky.

    The next step is best performed with your hands. Dust your hands with flour and form the dough into a ball on a floured board. Knead gently about ten times. Flatten the dough into a 1" thick sheet.

    Cut 2-inch circles of dough with a cookie cutter or a small drinking glass. "Paint" the circles of dough with the beaten egg, then bake for 12-15 minutes in a preheated 425F oven. The scones are done when they have a light golden color.

    Scones are best served warm, with Devonshire cream (available in many supermarkets) and preserves (usually strawberry or raspberry).

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    (Makes: 4 Servings)

    Colcannon is a traditional Irish dish similar to "Bubble and Squeak". Any leftover vegetables could be added or substituted if you desire. Single cream makes this dish irresistible but milk can be used instead for a lighter result.

    4 large potatoes approx 1 kg / 2 lb
    300 grams / 7 oz cabbage
    50 grams / 4oz of butter
    2 to 3 spring onions / scallions
    cup (5 fl oz) cream
    freshly milled black pepper
    salt to taste
    freshly chopped parsley

    Peel and quarter the potatoes, place them in a large saucepan of cold salted water. Bring to the boil and cook the potatoes for 15 to 20 minutes or until they're tender. Drain thoroughly and mash with a fork, or mashing tool. Shred the cabbage and c ook in a medium pan of boiling salted water for 10 to 12 minutes. Drain the cabbage thoroughly, add the butter, finely sliced spring onions and freshly milled black pepper and stir through. Return to the heat for 2 to 4 minutes. Gently warm the cream in a small saucepan or jug in the microwave. Combine the cabbage mixture with the hot mashed potatoes and enough warmed cream to give a creamy texture. Add salt to taste.

    Serve immediately topped with an extra knob of butter, and plenty of freshly chopped parsley.
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    Cheese & Bacon Quiche

    1/2 lb breakfast sausage links
    8 strips bacon
    1 small onion, minced
    1 sweet green peppers, minced
    1 frozen deepdish pie shell
    1 1/4 cups milk
    2 eggs
    1 tablespoon all-purpose flour

    Preheat oven to 350.
    In skillet cook the sause links,4 or 5 minutes,until cooked through.
    Remove sausage,drain the fat.
    Wipe skillet,then add bacon.
    Cook until crispy,remoe,then leaving only 1 TB of fat.
    Saute onion& pepper in fat for 12 minutes,until softened.
    Crumble the bacon slices,slice the sausage links.
    In pie shell,layer with the cheese,bacon,onion& pepper,sausage.
    In bowl,whisk together milk,eggs& flour.
    Pour over layered pie.
    Bake for 45-60 minutes until set,cool for about 1/2 hour.

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    Cheese Potatoes

    8 hot boiled potatoes
    1/4 cup melted butter
    1/2 cup grated cheese
    1/2 teaspoon salt
    1/8 teaspoon pepper

    Roll hot potatoes melted butter and then in cheese mixted with salt and pepper . Place on a baking sheet and bake in a hot oven 400 F for 15 minutes or until brown.

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    Chicken & Dumplings

    6 1/2 cups Water Divided
    4 (8 Oz.) Chicken Breast Halves
    1 1/2 cups Sliced Mushrooms
    3/4 cups Diced Carrots
    2 tbs Chopped Onion
    3/4 tsp Poultry Seasoning
    1/2 tsp Salt
    1/2 tsp Pepper
    1 tsp Lemon Juice
    4 Drops Hot Sauce
    1 cloves Garlic Minced
    1 1/4 cups + 2 Tbs Flour, Divided
    1 tsp Baking Powder
    1/2 cups Skim Milk

    Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic.

    Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened.

    Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender.

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    Chicken & Mushroom Pasties

    (Makes: 6 Pasties)

    250g (8oz) plain flour
    65g (2 1/2 oz) butter
    50g (2oz) vegetable fat
    15g (1/2oz) plain flour
    150ml (1/4 pint) milk
    125g (4oz) cooked chicken
    175g (6oz) mushrooms, chopped
    25g (1oz) cashew nuts, chopped
    salt and freshly ground black pepper
    beaten egg or milk to glaze
    1 teaspoon sesame seeds

    Sift the flour into a bowl and rub in 50g (2oz) butter and the vegetable fat.
    Add sufficient cold water to bind.
    Roll out the pastry and cut 6-8 rounds using a saucer.
    Chill until required.
    Melt the remaining butter and stir in the flour.
    Cook for 1 minute.
    Gradually stir in the milk and cook until thick and smooth.
    Add the chicken, mushrooms, cashew nuts and seasoning to taste, mix well.
    Divide the mixture between the pastry rounds and moisten the edges with a little water.
    Fold in half to enclose the filling and press to seal.
    Place on a lightly greased baking tray and brush with beaten egg or milk.
    Sprinkle with sesame seeds and place in a preheated oven 190C, 375F, Gas Mark 5 for 20 minutes or until well risen and golden.
    Serve hot or cold.
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    Chicken Pot Pie

    2 can Cream of broccoli soup
    1 cup Milk
    1/4 t Dried thyme
    1/4 t Pepper
    4 cups Cooked cut-up vegetables
    2 cups Cubed cooked chicken
    1 can Refrigerated flaky biscuits

    In a 3 qt baking dish, combine the soup, milk, thyme, and pepper. Stir in the vegetables and chicken or turkey. Bake at 400F 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.

    Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until golden brown.

    Top with melted cheddar or swiss cheese (grated) for the last 5 minutes of baking. Turkey can be substituted for chicken. The vegetables which can be used include carrots, broccoli, potatoes, cauliflower, frozen or fresh.

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    Chile Con Carne With Kidney Beans

    (Makes: 6 Servings)

    1 onion, diced. 1 tablespoon fat
    2 cups cooked tomatoes
    1 pound ground or minced beef
    2 cups cooked red kidney beans
    1/2 teaspoon chili powder
    1 teaspoon salt

    Brown onion in fat, add remaining ingredients, cover and simmer 20 minutes. Add water if mixture becomes too dry.

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    Chocolate Cake

    1 package chocolate cake mix
    1 small package instant chololate pudding mix
    4 eggs
    1/2 cup of oil
    1/2 cup of water
    1 cup of sour cream
    1 8-12 oz. package of bittersweet chocolate chips

    Mix well and put in floured bundt pan. Bake at 350 degrees for 50-60 minutes.

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    Christmas Cake

    225 grams / 8 oz of butter
    280 grams / 10 oz of soft brown sugar
    6 eggs
    350 grams / 12 oz of flour
    2 teaspoons of baking powder
    1 tablespoon of mixed spice
    2 teaspoons of cinnamon
    1 teaspoon of nutmeg
    225 grams / 8 oz of raisins
    225 grams / 8 oz of currants
    450 grams / 1 lb of sultanas
    115 grams / 4 oz of mixed peel
    115 grams / 4 oz of whole almonds
    115 grams / 4 oz of glac cherries (red and green)
    grated rind (zest) of 1 lemon or orange
    4 teaspoons of sherry or brandy

    Preheat the oven to 120C, 250F or gas mark . Line a large cake tin with a layer of tinfoil followed by a layer of cooking paper. Weigh and measure all the dried fruit into a large bowl and mix thoroughly. In another large bowl cream the butter and sugar, add the eggs beating through one at a time. Sift the dry ingredients into the creamed mixture. Add the dried fruit and zest (rind) and lastly add the sherry or brandy. Pour into the lined cake tin and bake for 3 to 4 hours. To test if the cake is cooked, poke a cake tester or skewer into the middle of the cake. If it comes out clean the cake is cooked. Leave one hour before removing from the tin.

    The alcoholic content of the sherry or brandy will evaporate during baking, but you may prefer to use fruit juice instead. Once the cake has cooled, ice with Almond Icing or Marzipan and Royal Icing. The cake is best made a month or more in advance to let the flavours develop and should be stored in an airtight container.
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    Christmas Fruit Mincemeat Tarts

    These Christmas Fruit Mincemeat Tarts are so delicious.
    Serve them with a Hot Toddy or Egg Nog on Christmas Eve.
    It is not necessary to peel the apples in this recipe
    but you may do so if you desire.

    2 apples
    1 cup of sultanas
    cup of brown sugar
    cup of currants
    cup of raisins
    3 tablespoons mixed peel
    a lemon - juice and zest (rind)
    an orange - zest (rind)
    teaspoon of mixed spice
    teaspoon of cinnamon
    teaspoon of ground cloves
    a pinch of salt
    of a cup of brandy

    200 grams / 7 oz of flour
    a pinch of salt
    120 grams / 4 oz of butter
    50 grams / 2 oz of castor sugar
    1 egg

    Christmas Fruit Mincemeat:
    Peel and quarter the apples. In a large bowl grate the apple, or mince the apple in a food processor. Add the remaining ingredients and mix thoroughly. For a finer consistency, process a little longer after you add the dried fruit. You can store the fruit mincemeat in sterilized jars, topped with extra brandy and covered. It will keep for months in the refrigerator.

    Sweet Pastry:
    Sift the flour and baking powder into a large bowl or food processor. Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it resembles fine breadcrumbs. Whisk the castor sugar and egg together and add to the mixture to make a firm dough. On a lightly floured bench or board knead the mixture until it forms a smooth ball. Handle as little as possible to prevent the pastry from becoming hard when baked. Cover with plastic wrap and refrigerate for 20 minutes.

    Preheat the oven to 180C, 350F or gas mark 4. On a lightly floured board or bench carefully roll out the pastry. With a cookie cutter cut the dough into rounds to fit patty tins. Using a small star shaped cutter, cut small stars of dough to cover the filling. Spoon the Christmas Fruit Mincemeat into the cases and cover each tart with a star. Bake for 15 to 20 minutes or until the tarts are slightly golden. Sprinkle with icing sugar to serve.
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    Christmas Pudding 1

    • Self-rising flour — 1 cup
    • Baking powder — 1 teaspoon
    • Allspice — 1 hefty teaspoon
    • Butter — 2 ounces, softened (plus an extra tablespoon to butter the utility bowls)
    • Eggs — 2 large, beaten
    • Dark molasses — 1/3 cup
    • Irish stout, dark beer, or apple cider — 1/2 cup
    • Brandy, dark rum, or rum flavoring (or more cider) — 2 tablespoons
    • Mincemeat — 14 1/2 ounce jar
    • Granny Smith apple — 1 large apple, peeled, cored, and diced
    • Golden raisins — 6 ounces
    • Roasted hazelnuts — 1 ounce, chopped
    • Zest — of one orange and one lemon, grated

    Sift the flour, baking powder, and allspice together into a large mixing bowl, then add the butter and eggs. Stir well to mix the ingredients.

    Next add the molasses and the stout/dark beer/cider. Stir again to mix everything together well.

    Finally add the diced apple, nuts, raisins, and mincemeat, plus the grated orange and lemon zest. Stir once more until the mixture is uniform.

    Spoon the mixture into buttered utility bowls. Fill each bowl approximately 3/4 full. Do not overfill; the puddings will rise when cooking and you don't want to push the lids off.

    Snap the plastic lids on the bowls. (If you don't have lids, seal each bowl with aluminum foil. The idea is to prevent boiling water from splashing into the puddings.)

    Preheat your oven to 350°F. Fill the shallow roasting pan with a half inch of boiling water. Place the bowls in the water "bath." Bake for 45-50 minutes. Be sure that the water in the pan does not boil away completely; add more boiling water if necessary. An easy way to test for "doneness" is to lift the lid and stick a wooden toothpick into the heart of the pudding. The toothpick will come out clean when the pudding is fully cooked.

    Allow the puddings to cool, then unmold them by turning the utility bowls upside down.

    Wrap the puddings in plastic wrap and refrigerate until you are ready to serve them.

    You can warm them prior to serving in a microwave oven, or by returning them to their utility bowls and re-steaming them in a water filled roasting pan for 10-15 minutes.

    Pippa often follows the British tradition of serving her plum puddings with Hard Sauce (see below).

    Hard Sauce:

  • Butter — 2/3 cup, softened
  • Vanilla extract — 2 teaspoons
  • Confectioners sugar — 2 cups

    "Cream" the butter until light. Add the vanilla extract and confectioners sugar. Beat until smooth. Refrigerate until ready to use.

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    Christmas Pudding 2

    (Makes: 10 to 12 Servings)

    115 grams / 4 oz of flour
    1 heaped teaspoon of baking powder
    175 grams / 6 oz of breadcrumbs
    1 teaspoon of mixed spice
    1 teaspoon of cinnamon
    teaspoon of nutmeg
    250 grams / 9 oz of very cold grated butter (or suet)
    175 grams / 6 oz of brown sugar
    teaspoon of salt
    175 grams / 6 oz of sultanas
    175 grams / 6 oz of raisins
    175 grams / 6 oz of currants
    85 grams / 3 oz of blanched almonds
    175 grams / 6 oz of mixed peel
    2 eggs
    150 ml / pint of milk (approximately)
    grated rind (zest) of 1 lemon
    1 tablespoon of brandy

    Thoroughly grease a large stainless steel bowl or large pudding basin. Weigh the dried fruit into a second large bowl, in another bowl toss the cold grated butter (or suet) through the flour to keep the butter separated. Now add the butter and flour mixture, breadcrumbs, baking powder, brown sugar and spices to the previously weighed fruit. Beat the eggs and milk together and pour them to the dry fruit ingredients and pour in the brandy. Mix thoroughly and pour into the well greased bowl. Stretch a layer of cooking paper and tinfoil over the rim of the bowl and tie securely. Place an old soup or dessert bowl upside down in your largest saucepan, place the pudding on top and three quarters fill with boiling water. Cover the saucepan. Steam or simmer for 5 to 6 hours, checking regularly to make sure the saucepan has not boiled dry.

    Steam for two hours on Christmas day to reheat. More brandy may be added before serving with brandy butter or brandy sauce and whipped cream. May also be flamed with more brandy and a match! Christmas pudding is best made several months before Christmas Day to let the flavours develop.
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    Cod & Chips

    2 lb (900g) of fresh cod fillets
    6 fl.oz milk
    Half level teaspoon of caster sugar
    4 oz (115g) of plain white flour
    2 tablespoons of plain white flour
    2lb (900g) of Potatoes
    1 level teaspoon of dried yeast
    Freshly ground pepper & salt
    Half a level teaspoon of salt

    To Make Batter:
    1) Warm the milk and pour into bowl.
    2) Add the sugar and dissolve.
    3) Blend in yeast, cover and leave to stand at room temp., for 6/7 min. until mixture becomes frothy.
    4) Sift flour and salt into a bowl, make a well in the center.
    5) When yeast mixture is ready add to well and mix.
    6) Whisk or beat until batter is smooth.
    7) Cover and leave to stand for 30 minutes.
    8) Peel potatoes and cut into thick chips.
    9) Wash under cold tap and pat dry with towl.
    10) Heat a deep fat frying pan or chip pan.
    11) Test oil by placing one chip in pan when chip rises oil is ready.
    12) Place chips in oil (in batches if necessary) cook until golden Brown, turn onto hot plate and cover.
    13) Allow the temperature of the oil to cool slightly.
    14) Mix 2 teaspoons of flour with a pinch of salt and pepper, and coat fish.
    15) Stir batter and dip the fish into it, lift out and let excess batter drip off.
    16) Carefully lower fish into the hot oil and cook for 4-5 minutes until golden brown.
    17) Remove and pat well to remove excess fat

    Fish with slice of lemmon.

    Season: Chips with salt and vinegar to taste.
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    2 tbs super fine sugar
    2 lbs cabbage
    1/2 tsp celery seed
    1 cup Mayonnaise
    1/2 tsp salt
    1/2 cup sour cream
    pinch white pepper
    2tbs vinegar

    Cut cabbage into quaters. Cut out core. Slice cabbage into long, thin slices. Mix mayonnaise,sour cream, vinegar,sugar,celery seed, salt and pepper In a large bowl add shredded cabbage and toss lightly. Makes three quarts.
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    Corned Beef Hash

    (Makes: 6 Servings)

    1/3 cup minced onions
    1 tablespoon bacon drippings
    1/8 teaspoon pepper
    3 cups diced cooked potatoes
    2 1/2 cups chopped cooked corned beef
    2 tablespoons fat.

    Brown onions in drippings in skillet, add pepper, potatoes and beef and mix thoroughly. Shape into patties and saute in hot fat.
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    Cornish Pasty

    2 cups flour
    pinch of salt
    3 oz. lard or shortening
    1/3 - 1/2 cup water

    Mix flour and lard, then add salt and water.
    Work into smooth dough and rest under a cover for 30 min.

    Meanwhile, Prepare The Filling:

    1/4 lb. beef or chicken liver
    1 rib celery 1/2 lb.
    ground beef
    1 small carrot salt & pepper
    1 small turnip
    2 raw potatoes
    1 egg, beaten
    1 small onion

    Chop liver coarsely in a blender and mix with beef. Add salt and pepper and let rest for 10-20 minutes. Peel onion and pare potatoes, carrot and turnip; slice thinly, and blanch in boiling water for 2-3 minutes with thinly sliced celery.

    Drain and season with salt & pepper. Roll out dough to 1/8 inch thickness; cut into 3 large squares. Put a layer of vegetables on half of each square and top it with meat mixture. Brush edges of dough with egg and fold plain half over the meat. Pinch edges together tightly.

    Bake for 1 hour: first for 2-3 min. at 400 degrees, then at 325 degrees for 1 hour.

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    Cornish Pasties

    Cornish Pasties originated in Cornwall as a handy way for miners to take their lunch to work. Shortcrust pastry encases a mixture of finely chopped meat and vegetables.

    (Makes: 6 Servings)

    300 grams / 10 oz / 2 cups of flour
    A pinch of salt
    125 grams / 4 oz of cold butter
    1 to 3 tablespoons of water

    250 grams / 8 oz of beef mince
    2 potatoes
    1 medium onion
    salt & pepper
    2 tablespoons of fresh parsley
    teaspoon of mustard (optional)
    2 teaspoons of tomato sauce / ketchup (optional)
    1 egg

    Short Pastry:
    In a large bowl or food processor sift the flour and salt, cut the cold butter into small cubes and add to the flour. Rub the butter into the flour with your hands or using the food processor, until it resembles fine breadcrumbs. Make a well in the centre and add sufficient water to mix to a firm dough. Handle as little as possible as this prevents the pastry from becoming hard when it is baked. Roll into a ball, cover with plastic wrap and refrigerate for 30 minutes.

    Preheat oven to 200C, 390F or gas mark 5. In a large bowl break up the mince. Chop the onion finely, discarding the core and add to the mince. Peel the potatoes and cut into very small cubes around 5 mm (1/8 inch). Mix thoroughly with the mince, add the seasonings (a little water may be added to moisten) and cover. On a lightly floured bench or board roll the pastry out to around 5 mm (1/8 inch) thick. Cut 6 rounds, using a 12 cm (6 inch) diameter plate as a guide. Arrange the filling evenly in the centre of each round. Lightly beat the egg and glaze the edge of each round with a pastry brush. Lift the two opposite edges of the pastry and pull together over the filling. Pinch at regular intervals along the edgetoform a frill. Brush each pasty with egg and place on a baking tray. Bake for to 1 hour.
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    Cottage Pie 1

    1 large onion, chopped
    2 medium carrots, chopped
    2 to 3 cloves garlic, minced
    1 (14 1/2 ounce) can beef broth
    1 1/2 lbs ground beef
    1 (8 ounce) can tomato sauce
    1 teaspoon salt
    1/2 teaspoon pepper
    1/2 teaspoon dried oregano
    1/2 teaspoon dried thyme
    1/2 teaspoon parsley flakes
    1/2 teaspoon dried rosemary
    1/2 teaspoon rubbed sage
    2 cups hot mashed potatoes
    (prepared with milk and butter)

    In a saucepan, combine onion, carrots, garlic and broth.
    Bring to a boil; reduce heat; cover and simmer for
    20 minutes or until vegetables are tender.
    Drain, reserving liquid to make gravy, if desired.

    In a skillet, cook beef until browned; drain.
    Add tomato sauce and seasonings; bring to a boil.
    Reduce heat; cover and simmer for 15 minutes.
    Add reserved vegetables and mix well.
    Transfer to a greased 2-quart baking dish.
    Top with mashed potatoes.

    Bake, uncovered, at 350 degrees for 30 minutes
    or until potatoes are lightly browned.
    If desired, make gravy with reserved
    vegetable liquid; serve with pie.

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    Cottage Pie 2

    Cottage Pie and Shepherd's Pie are very similar. Shepherd's Pie is made from lamb whereas Cottage Pie uses beef. In this version of Cottage Pie we use fresh minced beef, however you can also use leftover Roast Beef.

    (Makes: 4 Servings)

    1 onion
    1 carrot
    1 tablespoon of oil
    500 grams / 1 lb of beef mince
    2 tablespoons of flour
    1 tablespoon of tomato sauce (ketchup)
    to 1 tablespoon of Worcester sauce (Lee & Perins)
    cup of peas
    cup of corn kernels (optional)
    1 bouquet garni or a small bunch of herbs
    chopped finely and one whole bay leaf
    to 1 cup of beef stock
    3 to 4 large potatoes
    1 tablespoon of butter
    salt and pepper

    Peel and chop the onion and carrot finely. Heat the oil in a large frypan or saucepan, add the onion and cook until the onion is clear or translucent. Add the minced beef and saut using a wooden spoon break up the mince so it is nice and fine. When the mince is thoroughly browned stir through the flour and cook for one minute. Add the tomato sauce, Worcester sauce, finely chopped carrot, peas, corn and herbs. Stir thoroughly to combine. Gradually add the stock and bring to the boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt and pepper to taste. The mixture should be quite thick. Remove and discard the bouquet garni or whole bay leaf and set mixture aside.

    Peel the potatoes, chop into quarters and place in a medium saucepan with cold water just covering the potatoes. Add a little salt to the water and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if necessary. Add salt to taste.

    Preheat the oven to 190C, 375F or gas mark 5. Spoon the mince mixture into a pie dish, then spoon or pipe the creamy mashed potato over the mince. Sprinkle grated cheese on top if desired and bake for 15 to 20 minutes or until the potato is golden and the pie is heated through.
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    Creamed SweetBreads

    1 lb veal sweetbreads
    6 tablespoons butter
    3 tablespoons flour
    1/2 teaspoon salt
    1 dash paprika
    1 cup chicken broth
    1/2 cup light cream
    2/3 cup sliced mushrooms, pan fried in
    1 teaspoon butter
    2 tablespoons dry sherry
    1 package frozen puff patty shells, baked

    Add sweetbreads to 2 cups boiling water, add 1 tbsp vinegar,
    1 small bay leaf,1/2 tsp pickling spice, 1/2 tsp salt.
    Add sweetbreads, simmer covered 20 minutes, drain well& cool.

    Remove the membrane from cooled sweetbreads.
    Melt butter, blend in flour, salt& paprika.
    Add broth& cream.
    Cook until thickened, stirinng all the while.
    Add sweetbeads, mushrooms& sherry.
    Serve in warm baked patty shells, garnish with parsley sprigs.

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    3/4 oz. fresh yeast
    1 egg
    2 cups lukewarm milk
    pinch of salt
    1 oz.butter
    3-4 cups flour

    Mix yeast with a little of the milk. Mix rest of milk with the butter and heat it to lukewarm. Beat the egg, and add egg, salt, and flour to the milk and butter; mix well. Add the yeast and mix well again.

    Cover the dough, keep in a warm place, and let rest for 15 min. Then shape the dough into 10-12 round balls and mould each in a ring (or round cookie cutter) 3-4 inches in diameter. Allow to rise for 15-20 min.

    Bake on a buttered tray at 400 degrees until light brown-- or, more traditionally, bake on a griddle (be sure to flip them over after a couple of minutes and do the other side). Split and serve with butter.

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    Cucumber Sandwiches

    3 sardines
    10 slices cucumber
    1/4 lb. butter
    8 black olives
    4 slices white bread or Sally Lunn bread

    Blend sardines and butter together, using a blender. Spread 1 oz. of sardine butter over each slice of bread. Top with layers of cucumbers. Cut each sandwich into 4 triangles. Decorate each triangle with an olive, secured by a toothpick.

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    Cumberland Sausage

    Julienned orange rind
    1/2 cup currant jelly
    1/3 cup port wine or sherry wine
    1/3 cup orange juice
    1/4 teaspoon dry mustard
    1 pinch ground ginger
    1 tablespoon cornstarch
    1 dash lemon juice
    1 pinch cayenne pepper
    salt and pepper

    Blanch the rind in boiling water.
    Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil.
    Combine cornstarch with reserved juice and add to boiling mixture.
    Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened.
    Strain the sauce and add the blanched orange rind.

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    Dark Malt Loaf

    Wholemeal (graham) flour 8 oz
    white flour 1lb 4 oz
    malt extract (diastatic = enzyme active) 5 1/2 oz
    malt flour 1 oz
    baking powder 1/4 oz
    fat 1/2 oz
    molasses 2 oz
    salt 1/2 oz
    yeast 1 1/2 oz
    water -approx- 1 lb 1 oz

    Mix all ingredients in mixer until it forms a smooth dough.
    The dough temperature should be at 76'f.
    Bulk fermentation - first proof- 1 1/2 hours.
    Divide to fit in tin- prove to 3/4 volume of tin
    Put lid on, or place baking sheet on top & turn loaf over as it goes in oven.

    Bake at 350'F up to 90 mins.

    You can also add 6 oz raisins or sultanas to above recipe.

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    Drop Scones

    4 ounces Self-raising flour
    2 tablespoons Granulated sugar
    1 Egg, beaten
    5 fluid ounces Milk

    Sift the flour into a mizing bowl and mix in the sugar. Make a well in the center of the flour and drop in the egg. Stir in the milk gradually and mix to a creamy batter. The thicker the batter, the thicker the pancake will be.

    Heat the bakestone and grease lightly. Using a large spoon, drop the batter off it in round "puddles" onto the bakestone, leaving room for spreading. Cook over a moderate heat until the top surface is covered with bubbles, and when the underside is golden, turn and cook the other side. When golden, lift off the bakestone and wrap in a cloth.

    Serve as soon as possible with butter, honey and preserves. If any are left until the next day, they can be crisped under the grill before serving. For a change, 1 oz of butter can be rubbed into the flour and sugar: or lemon essence (six drops) can be added to the batter.

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    Easy Cheesy Bread Pudding

    1/2 cup butter
    10 slices bread, cut in 1 inch cubes
    3 cups cheddar cheese, shredded
    2 cups milk
    3 eggs, seperated
    1/2 teaspoon salt
    1/2 teaspoon mustard
    1/2 teaspoon red peppers

    Melt the butter.
    Add the bread cubes,stir until coated.
    Add the cheese,stir well.
    Combine the egg yolks,milk,mustard,salt& pepper.
    Beat mixture well.
    Pour this over the bread cubes.
    Beat the egg whites until stiff,not dry.
    Fold in the bread mixture.
    Spoon mixture into lightly greased 12x8x2 baking dish.
    Cover and chill overnight.
    Bake,uncovered at 325 for a half hour,or until set.

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    Easy English Trifle

    1 angelfood cake (store bought will work just fine)
    1 jar raspberry preserves
    3 cups prepared custard
    1/3 cup cream sherry
    1/4 cup sliced almonds
    Whipped cream for topping

    Cut angelfood cake into 3 equal parts. Spread raspberry preserves on the top of the bottom layer. Drizzle half of the sherry on top of the raspberry preserves followed by half of the custard.

    Spread raspberry preserves on the top of the middle layer, followed by sherry and custard.

    Place the top layer of the cake on and top with whipped cream and almonds. If you wish you may use a different flavor of preserves and use vanilla pudding in place of the custard. I used a sugar-free angelfood cake that worked just fine; and since angelfood cake already doesn't have any fat, this makes this dessert low in fat and calories.
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    English Crumpets

    4 ounces All-purpose flour
    4 ounces Bread flour
    2 teaspoons Salt
    1/4 ounce Fresh yeast
    1 teaspoon Sugar
    1/2 pint Warm milk and water
    1 tablespoon Vegetable oil
    1/2 teaspoon Bicarbonate of soda
    1/4 pint Warm water

    Sift the flours and salty into a warm bowl. Cream the yeast with the sugar. Add the warmed milk and water, then the oil. Stir into the flour to make a batter, and beat vigorously until smooth and elastic.

    Cover the bowl, put in a warm place and leave it until the mixture rises and the surface is full of bubbles (about 1 1/2 hours). Break it down by beating with a wooden spoon. Cover and leave in a warm place to prove for another 30 minutes.

    To cook the crumpets, heat and grease the bakestone lightly. Grease 5 or 6 crumpet rings (3-3 1/2 inches) (or scone cutters) and put them on the bakestone to heat. Cook as many crumpets as possible at a time, as the batter will not stay bubbly for long.

    Put 1/2 inch deep of batter into each ring. Cook gently for 7 - 10 minutes, or until the surface sets and is full of tiny bubbles. Using an oven glove for protection, lift off the ring, and if the base of the crumpet is pale gold, flip it over and cook for another 3 minutes until the other side is just colored. If the crumpet batter is set but sticks slightly in the ring, push it out gently with the back of a wooden spoon. Wipe, grease and heat the rings for each batch of crumpets.

    If serving immediately, wrap the crumpets in a cloth and keep warm between batches. Butter generously and serve at once. If reheating, toast the crumpets under the grill, cooking the smooth surface first and then the top so that the butter will melt into the holes.

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    English Hot Pot

    (Makes: 4-6 Servings)

    6 potatoes
    1 1/2 lb lamb shoulder or breast
    2 lamb kidneys [optional
    1 large onion , sliced
    salt and pepper
    1 cup water
    2 tablespoons melted butter.

    Place half the potatoes in greased casserole, then add meat, cut into cubes. Cover with sliced onion and season with salt and pepper. Add water. Place remaining potatoes on top, covering meat completely. Brush with melted butter. Place in moderate oven 350 F and cook for 2 hours.

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    English Muffins

    1 pound All-purpose or bread flour
    1 teaspoon Salt
    1 1/2 tablespoons Dry yeast
    1 teaspoon Sugar
    8 fluid ounces Warm milk and water
    2 ounces Butter, melted

    Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in 1/4 pt of the warm milk and water. Leave to froth, then mix in the fat. Stir all the liquid into the warm flour and beat well until smooth and elastic.

    Cover and prove in a warm place for 50 minutes or until doubled in bulk. Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.

    Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (I use greased plastic wrap) and put in a warm place to prove for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape.

    Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.

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    English Roast Chicken

    Roast chicken as it should be. Crisp on the outside and moist on the inside.
    The stuffing gives this recipe an additional tangy taste. Yum!

    Prep Time: 45 Minutes
    Cook Time: 1 Hour 30 Minutes
    Makes: 4 to 6 Servings

    1 (5 to 6 pound) free-range chicken
    (including neck and giblets, for gravy)
    1 tablespoon butter
    1/2 lemon sliced
    Stuffing, recipe follows
    6 slices streaky smoked bacon
    Salt and freshly ground pepper
    2 tablespoons sunflower oil
    1 medium onion peeled

    Chicken neck and giblets
    1 bay leaf
    1 small onion
    1 carrot, cut into pieces
    8 peppercorns
    2 tablespoons all-purpose flour
    Splash white wine, if desired

    Roast Potatoes, recipe follows

    Serving Suggestion:
    gravy, stuffing and roast potatoes

    Position an oven rack in the middle of the oven and preheat to 425 degrees F.

    To prepare the chicken, lift the skin gently with a knife and insert some small pieces of butter and slices of lemon under the breast.

    Make a ball of the stuffing and place in the cavity. Tie the chicken together with a string. Lay 6 pieces of streaky smoked bacon over the chicken. Season with salt and freshly ground pepper. Rub salt and butter into the skin. Heat oil in roasting pan and put the chicken and the onion into it. Cook for 1 hour and 30 minutes. Baste the chicken thoroughly every 20 minutes. After 1 hour and 10 minutes remove the crispy bacon slices and place them on a dish for serving. Return the chicken to the oven for another 20 minutes.

    While The Chicken Is Cooking, Start The Gravy:
    To make stock, combine the giblets with a bay leaf and an onion in a saucepan. Cover with water and bring to a boil. Add carrot and peppercorns. When the chicken is cooked, transfer it to a plate and keep warm. Put the roasting tin on heat and drain off fat with a spoon. Add 2 tablespoons of flour to the juice. Keep stirring. When the juice is brown add the stock. Sieve the gravy to remove any lumps. Add a splash of white wine if desired.


    (Makes: 4 to 6 Servings)

    1-ounce butter
    1 small onion finely chopped
    1 tablespoon fresh sage finely chopped
    1 small bunch parsley, leaves finely chopped
    2 ounces fresh bread crumbs
    1 egg, beaten
    1/2 lemon, juiced
    Lemon rind, grated
    Salt and freshly ground black pepper

    In a medium saucepan melt the butter and sweat the onions until translucent. Combine the chopped herbs, breadcrumbs, beaten egg, lemon juice and zest in a medium-mixing bowl. Add onions and mix thoroughly.

    Roast Potatoes:

    (Makes: 4 to 6 Servings)

    12 potatoes, peeled
    Flour, for coating
    2 tablespoons sunflower oil, for roasting

    Preheat oven to 425 degrees F.

    Parboil the potatoes. Coat them in flour. Put in a roasting tin with very hot sunflower oil. Roast for 30 minutes.

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    Fairy Cakes

    75g (3oz) margarine
    75g (3oz) white sugar
    100g (4oz) self raising flour
    2 medium eggs

    Place the margarine and sugar into a bowl, mix together well until margarine is soft and no sugar remains in bowl.
    Place the eggs in a separate bowl, and beat well.
    Add the beaten egg a little at a time to margarine and sugar, mix together well.
    Sieve the flour into the mixture, add the salt and fold well.
    Add enough milk to make mixture into a soft dropping consistency.
    Spoon into greaseproof baking cases and bake in a pre-heated oven at (160C), (325F),(Gas Mark 3) for 20-25 minutes.
    When golden remove from bake and place on wire tray to cool, do not remove from cases until cool.
    Can be served plain, or topped with icing or chocolate. Often served plain with fresh cream and strawberry Jam.

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    Fish & Chips

    3 pounds white-flesh fish, boneless
    (cod, snapper, haddock, grouper)
    1 cup lemon juice
    1 tablespoon Worcestershire sauce
    1/4 teaspoon salt
    1/4 teaspoon white pepper
    2 tablespoons vegetable seasoning
    Batter (recipe follows)
    Chips (French fries), fresh cooked
    Malt vinegar

    Cut fish into fingers about 2 ounces each
    and place in a glass or stainless steel pan.
    Mix lemon juice with Worcestershire sauce,
    salt, pepper, and vegetable seasoning.
    Pour over fish and marinate in refrigerator for
    1 hour, turning every so often to coat fish.

    Remove fish from marinade, drain, dip in batter and deep fry in hot oil for about 5 minutes, turning to brown both sides, if necessary.
    Remove from oil and drain on papertowels.
    Serve with chips and malt vinegar.

    3/4 cup cornstarch
    2 2/3 cups flour
    1 teaspoon salt
    3 teaspoons sugar
    1/8 teaspoon white pepper
    1 3/4 cups water
    2 egg yolks
    1/3 cup flat beer
    2 teaspoons baking powder

    Mix cornstarch, flour, salt, sugar, and pepper.

    In a separate bowl, beat water, egg yolks, and beer
    together with a whisk and slowly add dry ingredients.
    Continue to mix with whisk until mixture is smooth.
    Stir in baking powder.
    Makes enough batter to coat 3 pounds of fish.

    6 medium potatoes
    Cooking Fat or Oil

    Wash and peel potatoes.
    Slice potatoes lengthwise 4 or 5 times,
    then slice again into strips 4 or 5 times.
    Deep fry in fat or oil until brown,
    chips should rise near the top
    when they are done.
    Salt to taste.

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    Fish Cakes

    1lb 9oz Potatoes, peeled and chopped
    1lb 9oz Cod Fillet
    1 pint Milk
    Pack Parsley, finely chopped
    Salt and Freshly Ground Black Pepper)
    1oz Plain Flour
    2 Large Eggs, beaten
    4oz Dried Natural Breadcrumbs
    Vegetable Oil for shallow frying
    Lemon Wedges to garnish

    For The Green Sauce:
    1oz Butter
    3 tbsp Cornflour mixed with 3tbsp Water
    1oz Capers
    1oz Gherkins
    2 tbsp Parsley, chopped
    2 spring Onions, chopped

    Cook the potatoes in boiling salted water for
    15-20 minutes until tender.
    Drain and mash.

    While the potatoes are cooking, place the fish in a saucepan,
    cover with the milk and bring to the boil.
    Remove pan from the heat then drain, reserving the milk.
    As soon as the fish is cool enough to handle,
    remove the skin and any bones then flake the fish.

    Place the potatoes, flaked fish and the parsley
    in a bowl and season generously.
    Combine together well then shape into 8 cakes.

    Dip each cake in the flour, shake off the excess,
    then dip in the beaten egg and finally
    the breadcrumbs until evenly coated.
    Chill until required.
    They may be stored in the fridge for upto 24 hours.

    To Make The Sauce:
    Place the reserved milk
    in a saucepan with the butter and cornflour
    and cook gently, stirring until thickened.

    Add the remaining ingredients and season
    to taste. simmer for 1-2 minutes.
    Cover and leave until required
    - it can be kept for up to 24 hours in the fridge.

    Heat a thin layer of oil in a large, ideally non-stick,
    frying pan and cook the fish cakes in batches
    if necessary for about 5 minutes on each side
    over a medium heat until crisp and golden.

    Garnish with lemon wedges and serve at once
    with the sauce and a vegetable of your choice.

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    Giant Sausage Roll

    13oz puff pastry
    1 onion
    8oz of sausage meat)
    6oz cheddar cheese
    2tsp tomato puree
    2tsp bread crumbs
    1 egg, beaten
    milk, to glaze
    salt and pepper, to taste

    1) Mix all but the puff pastry and milk together.
    2) Roll the pastry out to a rectangle 30cm x 40cm (approx).
    3) Put the mix into the middle third of the pastry in a strip.
    Seal underneath with the milk.
    4) Glaze the top and slash three times diagonally.
    5) Bake in the oven at 200 degrees C for 35-40 minutes.
    Can be eaten hot or cold.

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    115 grams / 4 oz of butter
    1 cup of golden syrup
    1 cup of soft brown sugar
    2 cups of flour
    1 dessertspoon of ginger
    1 dessertspoon of mixed spice
    1 dessertspoon of cinnamon
    1 teaspoon of baking soda
    1 cup of milk

    Preheat oven to 180C, 350F or gas mark 4. Line and grease a large cake tin with cooking paper. Melt the butter and golden syrup in a large saucepan. Add the sugar and beat until creamy. Sift the dry ingredients in a large bowl. Mix the baking soda and milk separately. Fold the butter and milk mixes through the dry ingredients. Pour into a lined cake tin. Bake for 1 to 1 hours. Best served warm with a little butter.
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    Griddle Scones

    Also known as Welsh Cakes or "Pice ar y Maen",
    these scones are fun to make and children love
    them - especially when you get them involved.

    (Makes: 25 Scones)

    2 cups of flour
    A pinch of salt
    2 teaspoons of baking powder
    1 teaspoon of mixed spice
    A pinch of nutmeg
    100 grams / 4 oz of cold butter
    cup of castor sugar
    cup of mixed currants and raisins
    1 egg
    2 tablespoons of milk

    In a large bowl sift the flour, baking powder, salt, mixed spice and nutmeg together. Cut the cold butter into small cubes, and rub the butter into the flour mix, using your fingers or a food processor until the mixture resembles fine breadcrumbs. Add the castor sugar and fruit to the mixture and stir thoroughly. In a separate bowl beat the egg and milk together and pour into the dry ingredients, combining to make a firm dough. On a lightly floured bench or board gently roll or press out the dough until 1 cm / inch thick. Cut out shapes using a round 5 cm / 2 inch cookie cutter. Place the scones on a medium hot greased griddle or heavy based frying pan and cook for about 5 minutes on each side, turning only once until golden brown but still slightly soft in the middle. Serve hot straight from the pan sprinkled with castor sugar or a little butter.
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    Grilled Fillet Of Halibut With Bearnaise Sauce

    (Makes: 6 Servings)

    2 1/2 lbs halibut fillet
    1 cup grated breadcrumbs
    1/4 lb butter
    1 lemon
    6 small tomatoes
    3 tablespoons cooked rice
    1 cup Bearnaise Sauce (recipe follows)
    olive oil

    Wash and dry the fillets,
    season with salt and pepper and moisten with a teaspoon of olive oil.
    Sprinkle one side of the fillets with freshly grated white breadcrumbs,
    pressing down with the flat of a knife to make the breadcrumbs adhere.
    Put under a hot broiler breaded side up. Baste with butter occasionally.
    When one side is done, turn carefully and cook the other side.
    (The fish is done when it flakes easily with a fork.)
    Arrange the cooked fillets on a long hot dish.
    Sprinkle with lemon juice, surround with small grilled tomatoes.
    Season with salt and pepper.
    Heap 1/2 tablespoons rice on each tomato.
    Serve about 1 tablespoon of sauce over each.
    Pass the remainder.
    (Fillets of halibut can also be fried in butter)

    Bearnaise Sauce
    2 tablespoons red wine vinegar
    1 1/2 teaspoons chopped green onion
    1 1/2 teaspoons tarragon
    1/8 teaspoon cracked black pepper
    4 egg yolks
    3/4 cup butter, softened
    1 tablespoon chopped parsley

    In double boiler top, combine first 4 ingredients.
    Over high heat, heat to boiling.
    Boil until vinegar is reduced to about 1 tablespoon.
    Place double boiler top over double boiler bottom
    containing hot, not boiling, water.
    Add egg yolks and cook, whisking constantly until slightly thickened.
    Add butter, about 2 tablespoons at a time, beating constantly
    with whisk, until butter is melted and mixture is thickened.
    Stir in parsley.
    Serve about 1 Tablespoons hot or cold sauce over fish.

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    Guinness Beef Stew

    (Makes: 4 to 6 Servings)

    1 tablespoon of olive oil
    1 tablespoon of butter
    1 kg / 2 lbs of beef rump steak
    2 large carrots
    12 red shallots or small pickling onions
    4 cloves of garlic
    cup of flour
    1 tablespoon of tomato paste
    2 cups of good Irish Guinness
    1 cup of beef stock
    1 bouquet garni or 2 bay leaves
    freshly milled black pepper
    1 tablespoon brown sugar
    cup of chopped prunes (optional)
    freshly chopped parsley
    salt to taste

    Peel the carrots and slice them thickly. Peel the 12 shallots and garlic cloves, crush the garlic and prepare a bouquet garni. Trim the steak and cut into small 2 cm / inch cubes. Heat the oil and butter in a large saucepan, add the shallots and carrots, saut until slightly brown on all sides and transfer to a dish. In the same saucepan brown the meat, adding the garlic once the meat is nicely browned on all sides. Add the tomato paste and flour to the saucepan and stir through. Cook on a low heat for around a minute, being careful not to burn the flour. Slowly stir in the beef stock and Guinness, a little at a time. The stew will thicken as you do this.

    Add the bouquet garni and bring the stew to the boil. Return the onions and carrots to the saucepan and simmer for 1 hour, stirring occasionally to prevent any catching. Chop the prunes in half and add them to the stew. Continue to simmer for 15 to 20 minutes until the meat is tender and the carrots are cooked. Remove and discard the bouquet garni, add salt and freshly milled black pepper to taste and sprinkle with some fresh parsley. Serve with fresh crusty bread or accompanied with seasonal vegetables and a good mound of Colcannon.
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    1/2 lb. chopped suet
    1/2 tablespoon salt
    3/4 lb. coarse oatmeal
    1/4 tablespoon pepper
    2 oz. flour
    3 oz. water
    4 oz. each raisins and currants
    sheep's stomach bag (or 4 oz. sugar pudding cloth)

    Blend all dry ingredients and mix with water to a stiff consistency. Put
    into a sheep's stomach bag, sew it up, and prick with a fork.
    (Or you may use a pudding cloth.) Steam for 3-4 hours.

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    Hot Cross Buns 1

    (Makes: 12)

    1 lb (450g) flour
    4 oz (115g) sugar
    half oz (15g) yeast
    half pint (285ml) luke warm milk
    4 oz (115g) butter
    half lb (225g) currants
    quarter teaspoon salt
    half teaspoon of mixed spice

    Preheat oven to (190 C), (375 F), Gas Mark 5
    1) Sieve flour and salt into a bowl, mix in spice and rub in butter
    2) Add in currants and mix together
    3) Add sugar to yeast and mix, add warm milk and stir
    4) Leave to stand for 10 minutes
    5) Add flour mixture to yeast mixture to create a light dough, mix well
    6) Cover and leave to stand for 60 minutes
    7) Turn onto lightly floured board, knead and divide into 12 portions
    8) Shape into buns, and mark deeply with a cross shape on top
    9) Leave to stand for 20 minutes
    10) Lay buns on greased baking tray, well spread out from each other
    11) Bake in oven for 20 minutes
    12) Dissolve some sugar in a few drops of water, glaze buns as soon as they are removed from the oven
    13) Leave to cool

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    Hot Cross Buns 2

    Hot cross buns predate the arrival of Christianity - the cross originally representing the pagan sun wheel. Queen Elizabeth I converted the buns to christianity and declared that the buns may only be eaten at funerals, Easter and Christmas.

    (Makes: 15 Buns)

    1 cups of warm water
    cup of soft brown sugar
    4 teaspoons of dry active yeast
    4 cups of flour
    2 tablespoons of milk powder
    2 teaspoons of mixed spice
    1 teaspoon of cinnamon
    A pinch of ground cloves
    1 teaspoon of salt
    cup of dried currants
    cup of raisins
    cup of mixed peel
    50 grams / 2 oz of butter
    5 tablespoons of flour
    1 tablespoon of water
    1 egg

    Add the warm water to a medium sized bowl and stir in the brown sugar until dissolved. Sprinkle the yeast granules over the top and put aside. Melt the butter and set aside. In a large bowl or electric mixer sift the flour, milk powder, spices and salt and then add the dried fruits. When the yeast mix is frothy add to the flour and fruit and pour in the melted butter. Mix to combine and knead by hand until smooth or for about 8 minutes using a mixer with dough hook. Cover and set aside to double in size or microwave for 10 to 15 seconds on high (this is a shortcut method to activate the dough). Cut and shape 15 buns and place in a warm greased baking tin. Lightly beat the egg and thinly coat the tops of the buns with the egg wash using a pastry brush. Place the buns in a warm place to continue rising for around 40 minutes. Preheat the oven to 200C, 390F or gas mark 5. Mix 5 tablespoons of flour with around one tablespoon of water to make a firm dough. Roll into thin strips and place across the buns to form the crosses. Brush the strips with a little more egg wash. Bake for 20 minutes.
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    Jam Roly-Poly

    1 cup sifted cake flour
    1/4 teaspoon salt
    5 eggs
    1 cup honey
    1 tablespoon lemon juice
    1 cup of your favourite jam

    Sift flour and salt together. Beat egg whites until stiff but not dry. Beat yolks until thick, add honey gradually and beat until well blended. Add lemon juice. Add flour gradually to yolk mixture. Beat 5 minutes. Fold in stiffly beaten whites. Pour about 1/2 inch deep in 1 or 2 small shallow oblong baking pans, which have been greased on bottom only. Bake in slow oven 325F 20 to 30 minutes. Turn onto towel which has been sprinkled with confectioners sugar and trim off crisp edges. Spread with jam. Roll. Wrap in oiled paper until cool.

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    Jugged Hare

    The word "Jugged" refers to the stoneware jug in which it was cooked.
    1 well-hung hare (hung bunch of sweet herbs (parsley, marjoram, for up
    to a week) savory, thyme, tied with string)

    1 teaspoon vinegar
    pinch of mace & nutmeg
    seasoned flour
    2 oz. red currant jelly
    oil for frying
    5 oz. port or claret
    brown (beef) stock
    salt & pepper
    1 onion studded with cloves

    Have hare skinned, cleaned, and neatly jointed, reserving the blood and liver. Mix the blood with the vinegar to prevent it curdling and keep in a cool place. Dust the joints with seasoned flour and fry in oil to a deep golden brown; transfer to a deep oven-proof dish, pour over enough stock to cover, add onion, herbs, mace & nutmeg. Cover with lid, bring to a boil and place in 350 degree oven for 3 hours. Serve garnished with diced, fried liver. Strain the cooking liquid into a pan and reboil. Add jelly and pour a little of the liquid into the blood, stirring until smooth. Blend blood into gravy had heat to thicken, but do not boil; add port or claret, season with salt & pepper, and pour over the meat.

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    Kedgeree originated from the Indian dish known as Kicheri.
    This classic dish is common in England either served
    for breakfast or a light supper.

    (Makes: 4 to 6 Servings)

    cup of long grain rice
    1 teaspoon of salt
    3 eggs
    300 grams / 10 oz of smoked
    fish fillets or canned tuna
    40 grams / 1 oz of butter
    1 onion
    cup of cream
    1 bay leaf
    freshly grated nutmeg to taste
    salt and pepper to taste
    cup of freshly chopped parsley
    teaspoon of smoked paprika (optional)

    Wash the rice under cold water until the water runs clear. Place the rice into a large saucepan of water and bring to the boil, add a teaspoon of salt and continue to boil for 10 - 15 minutes until the rice is tender. Do not stir the rice as this will make it gluggy. Drain the rice and set to one side. Bring another small saucepan of water to the boil, place the 3 eggs in this saucepan and boil for exactly 7 minutes. Remove the eggs from the heat and immediately refresh in ice cold water to stop them cooking further. Once cold, peel the shells off and slice the hard boiled eggs thinly. With a fork gently break up and flake the smoked fish fillets. Carefully check and remove any bones. Finely chop the onion and parsley. Gently warm the cream in a saucepan with the bay leaf and freshly grated nutmeg to infuse. In a large saucepan melt the butter, add the onion and saut until clear. Add the cooked rice and flaked fish and heat through. Pour in the infused cream and stir to combine, check the seasoning and add more salt and pepper to taste. Continue to heat through and when nice and hot pour half the rice mixture into a serving dish. Arrange half of the sliced eggs on top, sprinkle with a little of the chopped parsley. Continue to layer the second half of the rice mixture on top followed by what's left of the egg slices and parsley. Finally garnish with a sprinkle of smoked paprika and serve.
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    Lamb Casserole

    2 lb. stewing lamb (or 8 cutlets)
    1 oz. seasoned flour
    1 oz. fat
    1/2 lb. sliced onions
    3/4 pt. beef stock
    salt and pepper

    Cut meat into 1-inch cubes. (If you use cutlets, leave them whole.) Coat meat in seasoned flour and fry in fat with onions. Put meat and onions in a casserole dish; pour stock over. Cover and simmer on top of stove, or bake in 350 degree oven, or about 2 hours or until meat is tender.

    Serving Suggestion:
    Serve with sprouts or carrots.

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    Lancashire Hot Pot

    1 1/2 pound middle or best end lamb
    2 kidneys (optional)
    pepper and salt
    1 or 2 carrots
    1 piece of turnip
    8 oz onions (or chopped leeks)
    1 pound peeled and sliced potatoes
    dripping (bacon will do)

    Cut meat into neat pieces and dust with pepper and salt.
    Put into casserole layers of meat and
    vegetables with such extra seasonings required.
    Finish with a layer of thickly sliced potatoes,overlapping.
    Pour in about 1/2 to 3/4 pint water - sufficient to come
    about one-third of the way up the casserole -
    and cover top with little dabs of dripping.
    Cover casserole and put into a fairly slow oven
    (275 to 300 degrees F) for about 3 hours.
    Uncover casserole about half an hour before,
    raise oven heat and brown the top layer of potatoes.

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    Lemon Cream Scones

    2 cups all-purpose flour
    6 tablespoons sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    3/4 cup chopped dried apricots or
    golden raisins or dried cranberries
    4 teaspoons grated lemon rind
    1 1/4 cups whipping cream
    3 tablespoons unsalted butter, melted

    Preheat oven to 425F.
    In large bowl combine the 2 cups flour,
    1/4 cup sugar, 1 tb baking powder & 1/2 tsp salt.
    Stir in apricots, cranberries or rasins
    & 1 tbs of the lemon peel.
    Add whipping cream, stir just until a dough forms.
    Turn dough out onto a lightly floured surface
    & knead gently just until dough holds together.
    Form dough into 10" diameter,
    1/2" thick round & cut into 12 wedges.
    Place wedges onto large baking sheet, space evenly.
    Combine remaining 2 tb sugar & lemon peel.
    Brush scones with the melted butter.
    Sprinkle with sugar mixture,
    bake until light golden brown,
    about 15 minutes.
    Transfer to rack to cool slightly.

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    Lemon Chicken

    (Makes: 4 Servings)

    1/4 cup Vegetable oil
    3 lbs Chicken pieces
    3/4 cup Lemon juice
    1 tbs Lemon juice
    Flour for dredging
    1/4 cup Vegetable oil
    1 Lemon; sliced thin
    1/2 cup Chicken Stock
    3 tbs Brown sugar
    1/2 tsp Salt

    Combine chicken and lemon juice. Marinate at least 6 hours or overnight, turning occaisionally. Remove chicken, discard marinade, reserving 1 Tbsp. Combine flour, salt and pepper; dredge in flour (this step may be skipped).

    Heat oil in large skillet over medium-high heat, fry in several batches. Transfer to casserole large enough to hold chicken in single layer. Combine peel and brown sugar in bowl, sprinkle over chicken. Combine stock and 1 Tbsp reserved marinate, pour around chicken. Bake at 350F 35-40 minutes.

    Good served hot, even better served cold. Great for picnics.

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    Lemon Curd Tarts

    These tarts are very lemony, rich and wonderful.
    One tart per guest is sufficient,
    but if you're smart, you'll make extras.

    7 large egg yolks
    1 cup sugar
    1/2 cup fresh lemon juice
    1/2 cup unsalted butter
    1 1/2 tablespoons grated lemon zest
    16 to 20 (2 inch) pre-baked tart shells

    Whip egg yolks at high speed in mixer
    until doubled in volume, about 10 minutes.
    They will be pale-yellow in colour.
    Meanwhile, place water in bottom of
    double boiler and heat until barely simmering.
    In another saucepan, bring sugar, lemon juice and butter to boil.
    When egg yolks are whipped, decrease mixer speed to medium.
    Gradually add hot suger-butter mixture, beating constantly.
    Place mixing bowl just above water level over simmering water.
    (Do NOT let bowl touch water)
    Whisk mixture constantly and cook until mixture is thick custard,
    consistency of sour cream,about 10 minutes.
    Immediately transfer to 3-cup mixing bowl. Stir in lemon zest.
    Cover with plastic wrap. Refrigerate until chilled.
    (Can be made few days in advance.)
    Before using, stir well to smooth out consistency.)
    Up to 2 hours before serving,
    fill pre-baked shells with lemon curd.
    Refrigerate until serving time.

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    Lemon Tea Biscuits

    (Makes: 20 Biscuits)

    4 cups flour
    1/4 cup sugar
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    2/3 cup cold shortening
    6 tablespoons lemon juice
    1 cup milk

    Mix and sift dry ingredients. Cut in shortening with two knives or pastry blender. Stir lemon juice into milk and add quickly to flour mixture, using only enough to make a soft dough. Knead slightly on lightly floured board. Roll 1/2 inch thick and cut with floured cutter. Place on ungreased baking sheet and bake in very hot over, 450 degrees F 15 minutes.

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    London Broil

    1 lb beef flank steak,
    get the best you can find
    2 medium onions, thinly sliced
    1/4 teaspoon salt
    1 tablespoon butter
    2 tablespoons oil
    1 teaspoon lemon juice
    1/2 teaspoon salt
    1/4 teaspoon pepper
    2 cloves garlic, crushed

    Cut both sides of steak in a
    diamond pattern, 1/8 inch deep.
    Cook and stir onions and 1/4 salt
    in butter until onions are tender.
    Keep this mixtute warm.
    Mix remaining ingredients;
    brush half on one side of the beef.
    Broil 3 inches from heat for 5 minutes.
    Turn and brush with remaing oil mixture.
    Broil 5 more minutes.
    Cut across grain in thin slices.
    Serve with onions.

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    Mashed Potatoes

    4 large potatoes
    1 cup milk or sour cream
    1/4 cup butter
    salt and pepper to taste

    Peel potatoes and cut into quarters. Place in a large saucepan with water to cover. Bring to a boil, lower heat, cook for about 25 to 30 minutes or until tender. Drain well. Place potatoes in mixing bowl of electric mixer and beat until smooth. Heat milk or cream in small saucepan and add to potatoes along with butter, salt and pepper. Beat until smooth and fluffy.

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    Mixed Grill

    (Makes: 4 Servings)

    4 lambs kidneys
    (skinned and halved)
    4 lamb chops
    1 lb (45og) of rump steak
    cut into 4 pieces
    4 bacon rashers
    4 sausages
    Half lb (225g) black pudding
    cut into 4 pieces
    2 tablespoons of olive oil
    4 tomatoes halved
    4 large mushrooms
    (peeled and sliced)

    Preheat oven to (150 C),
    (300 F), Gas Mark 2.

    1) Brush the kidney,lamb chops,
    and steak with olive oil,
    season with salt and pepper.
    2) Heat grill, land place sausages and
    kidneys on a freshly cleaned grill pan.
    3) Grill for 10 minutes,
    turn regularly, put in oven.
    4) Grill Lamb chops and rashers for
    5 minutes on each side, put in oven.
    5) Grill the steak and black pudding
    for 5 minutes on each side, put in oven.
    6) Brush tomatoes and mushroom with
    some of the juices from the meat.
    7) Grill for 3 minutes on each side,
    season and add to oven for 1 minute.
    8) Remove dish from oven and cover
    with hot meat juices from the grill pan.
    9) Serve immediately.

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    Old Fashioned Ginger-Snaps

    (Makes: About 4 Dozen)

    3/4 cup butter or
    1 cup sugar
    1 egg
    1/4 cup molasses
    2 cups all-purpose flour
    2 tsp. baking soda
    1/4 tsp. salt
    1 tsp. ground cinnamon
    1 tsp. ground cloves
    1 tsp. ground ginger
    Additional sugar

    In a mixing bowl, cream the butter and sugar. Add egg
    and molasses; beat well. Sift together dry ingredients;
    gradually add to creamed mixture. Mix well. Chill the
    dough. Roll into 1-1/4 in. balls and dip into sugar.
    Place 2 in. apart on ungreased cookie sheets. Bake at
    375 degrees F for about 10 minutes or until set and
    surface cracks. Cool on wire racks.

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    Potato Fritters

    1 cup water
    1/4 cup unsalted butter
    1/2 teaspoon salt
    1 cup of all-purpose flour 4 eggs
    4 medium potatoes
    black pepper
    vegetable oil for deep fat frying

    In a medium saucepan beat water, butter and salt until water comes to a full boil. Add flour all at once and stir with a wooden spoon until it forms a ball and leaves the side of the pan. Remove pan from heat and add eggs, one at a time, beating well after each one. Peel potatoes and cook in lightly salted water in large covered saucepan for 20 minutes or until tender. Drain, cool slightly, and place through a ricer or food mill . Add salt, if necessary, and season with pepper. Beat potatoes into flour/egg mixture. Heat oil to depth of 2 inches in large skillet, to 360 degrees farhenheight Drop mixture by teaspoonfuls into hot fat and fry 5 minutes or until golden turning once. Fritters will puff up as they cook. Drain on paper towels and serve immediately.

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    Raspberry Jam Custard Scones

    1 1/4 cups milk
    1/4 cup custard powder
    2 tablespoons sugar
    1 teaspoon vanilla extract
    3 cups flour
    4 teaspoons baking powder
    25 g butter
    1 1/4 cups milk
    1/4 cup raspberry jam
    1/4 cup sugar

    To Brush & Sprinkle Scones Use:
    1 tablespoon milk
    3 tablespoons sugar

    Mix custard powder,sugar vanilla extract
    with remaining quarter cup of milk.
    Return to heat& stir until custard is very thick.
    Let cool,then refrigerate.
    Sift flour,baking powder& salt together.
    Grate in butter& mix to soften dough
    with the second measure of milk.
    Turn on to floured board and divide the dough in half.
    Roll out to two 26cm circles.
    Place one circle on a greased oven tray.
    Spread the jam and custard on top, leaving a
    margin within 2cm from the edge.
    Place remaining dough on top,press edges together.
    Brush top with milk& sprinkle sugar.
    Bake at 220 C for 12- 15 minutes or
    until golden& cooked through.
    Cut into wedges.

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    Roast Beef 1

    5-6 lb rolled rib of beef
    salt and pepper

    Sprinkle meat with salt and pepper. Place on rack in pan and roast uncovered in slow oven, about 300F allowing 30 to 35 minutes per pound. Serve with roast potatoes.

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    Roast Beef 2

    This is the traditional Sunday dinner. Remember to most English
    people "dinner" is at lunchtime. "Tea" is a 4 o'clock in the afternoon, and
    supper is the evening meal. However even this varies from county to county.

    1 and half lb (675g) of medium sized potatoes 4 lb (1.8kg) forerib of beef 2 tablespoons of olive oil Half level teaspoon salt Quarter level teaspoon of freshly ground pepper Half level teaspoon of mustard powder

    Preheat oven to (220C),
    (425F), Gas Mark 7

    Cooking Time:
  • Rare: 50 minutes
  • Medium Rare : 70 minutes
  • Well Done : 90 minutes

    1) Put beef into a large roasting tin.
    2) Brush with oil.
    3) Mix mustard, salt and pepper
    with a little water to make a paste.
    4) Rub meat with paste.
    5) Roast in the center for 20 mins. reduce
    heat to (190C), (375F), Gas Mark 5.
    6) Wash, peel and halve potatoes, put into a pan.
    7) Cover with lightly salted water and boil for 10 minutes.
    8) Remove and place in oven around meat, cover with fat.
    (Another roasting tin can be used if needed,
    cover bottom and potatoes with fat)
    9) Roast potatoes for 60/70 minutes until crisp and golden.
    10) Coast with fat from meat every 20 minutes.

    Serve With:
    Yorkshire Pudding & Horseradish Sauce.
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    Roasted Potatoes

    6 potatoes
    vegetable oil, as needed
    3 onions
    4-6 pounds beef,
    lamb, or pork roast

    Peel potatoes and cut into large chunks. If roast is very lean, roll potatoes in vegetable oil. Place meat in baking pan and roast as you prefer. About 11/2 hours before meat is cooked, add potatoes and onions to pan. Stir with spoon and cover them with pan juices. Cook until meat is tender and potatoes are done.

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    Rock Cakes

    (Makes: About 3 Dozen Cookies)

    3 eggs
    3 cups flour
    1/4 cup milk
    1 cup of softened butter
    1 teaspoon of salt
    3/4 cup of sugar
    1 cup of dried currants
    1/4 teaspoon of nutmeg
    1 1/2 teaspoon of baking powder

    Preheat your oven to 350 degrees.

    1. Beat eggs with the milk
    2. Add the softened butter and continue to beat
    3. Combine the flour, salt, baking powdr, sugar and nutmeg into a seperate bowl.
    4. Add the flour mixture to the egg, butter and milk mixture
    5. Mix it until it begins to get crumbly
    6. Mix in the currants
    7. Plop spoonfuls of dough onto a greased cookie sheet, (about 2 in. apart)
    8. Bake for 15 minutes, or until the cookies are a golden brown
    These are nice when served with tea.

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    Sausage Rolls

    (Makes: About 20 Sausage Rolls)

  • Egg — a medium egg, beaten
  • Pork "breakfast" sausage — 12-ounce package (eg:Jimmy Dean)
  • Pepperidge Farm puff pastry sheets — one package
  • Onion — a medium onion, finely chopped
  • Breadcrumbs — unflavored, one-half cup
  • Parsley — 1.5 tablespoons, finely chopped
  • Thyme — one-half teaspoon, dried, crushed
  • Ground sage, nutmeg, pepper, cloves (optional)
    one-quarter teaspoon of each.

    Preheat your oven to 400 F. Put the sausage and dry ingredients into a large mixing bowl. Pour in half of the beaten egg and mix well. Unfold the puff pastry sheets (roll out if necessary) and cut into three-inch wide strips. Place a "bead" of mixture about three-quarters of an inch in diameter on center of each puff pastry strip. Brush the edges of the strips with beaten egg, then roll up the filled puff pastry into cylinders (the seams should be on the bottom of each cylinder),

    Brush the puff pastry cylinders with beaten egg, then cut into one and half inch rolls. Place the rolls seam side down on a lightly greased baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 F and bake for 15 more minutes, or until the sausage rolls are golden brown. Serve while warm.

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    Sausage Upside Down Pie

    1 lb fresh bulk pork sausage
    2 cups prepared biscuit mix
    2 medium sliced onions
    3/4 cup condensed tomato soup
    2/3 cup milk
    3/4 cup water
    1 tablespoon water

    Heat oven to 400.
    Form sausage meat into 6 patties.
    Simmer in frying pan with the 2 tbs water,keep covered.
    Remove the cover,alow both sides to brown.
    Put patties in casserole dish or 8x8x2 cakepan.
    Brown the onions in the sausage fat.
    Then put onions over sausage.
    Pour tomato soup and water,combined,ontop.
    In a bowl,blend the biscuit mix and milk,creating a softened dough.
    Roll to fit the baking dish,and put on layered sausage,onion,soup.
    Lightly brush the dough with milk.
    Bake 20 minutes.

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    Scotch Eggs

    1/2 lb. pork sausage
    All-Purpose flour for coating
    1 tablespoon chopped fresh chives
    1 egg, beaten
    salt & pepper
    1-1/2 cup fresh white breadcrumbs
    8 hard boiled quail's eggs
    (or vegetable oil for deep frying 4 chicken

    Mix sausage with chives, salt and pepper. Divide into 8 equal portions (or 4 if you're using chicken eggs). On floured surface, flatten each piece into a 2-inch (or 4-inch) circle. Shell eggs and dust with flour. Put beaten egg into one dish and bread crumbs into another. Place egg on a circle of sausage and mould it around the egg, sealing seams well. Roll each in beaten egg first then breadcrumbs. Heat vegetable oil to 360 degree. Deep fry eggs 3-4 min. (or 5-6 min. for chicken eggs) until golden brown. Drain well on paper towels until cool.

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    Scottish Shortbread

    (Makes: 30 Squares)

    85 grams / 3 oz of icing sugar
    85 grams / 3 oz of castor sugar
    280 grams / 10 oz of butter
    450 grams / 1 lb of flour

    Preheat your oven to 140C (280F or Gas mark 2). In a large bowl cream the butter, icing sugar and castor sugar together. Sift the flour and mix with the other ingredients to a firm dough. On a lightly floured board or bench roll out the dough to approximately 1.5cm ( inch) thick. Cut into squares. Dot each square with a fork twice and place onto a baking tray. Bake for 30 to 40 minutes or until the shortbread is just slightly golden and crunchy.
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    2 LB (900g) Lamb Fillet, cubed
    2 LB (900g) Potatoes,
    diced 10 Shallots,
    peeled and chopped
    12oz (345g) carrots, diced
    2 small leeks, chopped
    2 celery sticks, chopped
    1 pint (570 ml) Chicken Stock
    Half Level teaspoon dried Rosmary
    Half Level teaspoon dried Sage
    2 Tablespoons olive oil
    Salt and Pepper

    1. Heat 1 tablespoon of oil in a large pan, add lamb and fry until brown.
    2. Heat 1 tablespoon of oil in frying pan, add carrots, celery and leeks, fry on low heat until light brown, add to saucepan and mix with lamb
    3. Stir in chicken stock, add seasoning and herbs, bring gently to the boil, stirring continuously.
    4. Reduce heat and simmer for approx. 60 minutes until lamb is tender. 5. Add the potatoes and cook for a further 40 minutes until all vegetables are cooked, stir intermittently.
    6. Serve immediately.

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    Shepherd's Pie 1

    (Makes: 6 Servings)

    3 cups hot mashed potatoes
    2 cups diced cooked lamb
    1 1/2 cups lamb gravy

    Arrange half of potatoes in greased dish.
    Add lamb and gravy.
    Cover with remaining potatoes.
    Bake in moderate oven 350 F 20-25 minutes.
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    Shepherd's Pie 2

    1 lb. minced lamb
    1 teaspoon chopped parsley
    1 tablespoon oil
    pinch of marjoram or lovage
    1 small chopped onion
    salt & pepper
    3/4-oz. flour
    1 teaspoon Worcestershire sauce
    5 oz. beef stock
    1 lb. mashed

    Heat the oil and fry onion and meat till brown (but don't fry meat if it's leftover). Stir in flour and stock; add parsley, marjoram, and salt and pepper to taste. Blend in Worcestershire sauce. Put into ovenproof dish, smooth mashed potatoes over the top and "riffle the surface with a fork." Bake in 350 degree oven for about 45 min. or until the top is golden brown. If this is made with beef, it's called Cottage Pie.

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    Shepherd's Pie 3

    1 Ib (450g) of Lean minced beef
    2 lb (900g) of Potatoes
    1 tablespoon of Tomato Puree
    1 tablespoon (2x15ml) (1fl.oz)
    of Worcestershire Sauce
    1 large Onion
    1 quarter pint (150ml) of Beef stock
    2 tablespoons of Vegetable Oil
    Freshly ground Pepper
    2 teaspoons of dried mixed herbs
    Quarter pint (150ml) of Milk
    2 oz (60g) of butter
    2 oz (60g) of grated cheese

  • Preheat the oven to (180C), (350F), (Gas Mark 4)
  • Peel and halve Potatoes, boil in lightly salted water until soft
  • Mash Potatoes add milk and butter to make potatoes light and fluffy
  • Season potatoes with salt to taste
  • Cover mashed potatoe to keep warm, set aside
  • Peel and slice onions
  • Put vegetable oil in a sausepan and heat, add onions and cook on
    a moderate heat until soft and golden brown
  • Stir in tomato puree, herbs, pepper, and worcestershire sauce and stir
  • Add in the minced beef, continue stirring until mince begins to turn brown,
    add in the stock and stir for 1/2 minutes
  • Transfer ingredients to an ovenproof dish, cover with the warm mashed potatoes
  • Run a fork over the top of the potatoes horizontally to create a pattern
  • Sprinke some grated cheese over top
  • Place in the centre of the oven and bake for 40-45 minutes, until golden brown
    on top and hot through

    Serving Suggestions:
    Serve with Carrotts and Green Cabbage
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    Shepherd's Pie 4

    (Makes: 4 Servings)

    500 grams / 1 lb of leftover
    roast lamb (or roast beef)
    1 tablespoon of tomato sauce (ketchup)
    to cup of leftover gravy (jus roti)
    or packet-mix gravy
    1 tablespoon of freshly chopped parsley
    3 to 4 large potatoes
    1 tablespoon of butter
    salt and pepper

    Preheat the oven to 180C, 350F or gas mark 4. Trim excess fat off the leftover roast and chop very finely by hand or in a food processor. Mix the roast with the tomato sauce and enough gravy to make a thick paste, stir in the chopped parsley, a little salt and pepper and spoon into a pie dish.

    Peel the potatoes, chop into quarters and place in a medium saucepan with enough cold water to just cover the potatoes. Add a little salt and bring to the boil, reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate from the potatoes. Mash the potatoes with one tablespoon of butter until the potato is very creamy - add a little milk if needed. Add salt to taste.

    Spoon or pipe the creamy mashed potato over the minced roast mixture. Sprinkle with grated cheese if desired and bake for 20 to 30 minutes or until the potato is golden and the pie is heated through.
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    Sherry Trifle

    1 Victoria sponge cake, sliced
    300g (3/4lb) raspberry jam
    1 wine glass of sherry
    2 tablespoons brandy or Drambuie
    Home-made egg custard (see below)
    300g (3/4lb) raspberries
    2 bananas (optional)
    250 ml (1/2 pint) double cream
    1 tablespoon castor (fine) sugar
    Toasted almonds

    250 ml (1/2 pint) milk
    150 ml (1/3 pint double cream
    2 egg yolks
    50 g (3 oz)castor sugar
    Few drops of vanilla essence

    Place the sponge in the base of a large glass bowl and spread with the raspberry jam. Mix the sherry and the brandy and sprinkle evenly over the sponge allowing it to soak in. Next add a layer of raspberries and sliced bananas.

    To make the custard, whisk together the egg yolks, sugar and vanilla essence until pale and creamy. Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture. Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens. Pour into a dish and allow to cool. When quite cool, pour the custard over the layer of fruit, spreading evenly. Next whip the double cream, add sugar to sweeten and spoon on top of custard. Decorate with toasted almonds.

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    1 3/4 cups plain flour
    8-10 ozs butter
    (nothing else will do)
    6 oz sugar

    Preheat oven to 350F

    Sift flour onto a board.
    Put sugar in a separate pile on the board, and work in butter.
    Gradually knead in flour: you should end up with a firm dough.
    Flour the board and roll to a thickness of 3mm to 5mm.
    Cut into circles and prick with a fork.
    Bake on a greased tray for 30 minutes.

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    Snowdon Pudding

    This delicious steamed pudding will surely comfort any cold winters night. Snowdon Pudding or "Pwdin Eryri" is named after Mount Snowdon ("Yr Wyddfa Fawr"), the highest mountain in Wales which peaks at 1085 metres (3560 ft).

    (Makes: 6 Servings)

    100 grams / 4 oz of suet
    3 eggs
    4 tablespoons of cornflour
    75 grams / 3 oz of brown sugar
    2 cups of fresh breadcrumbs
    50 grams / 2 oz of raisins
    2 tablespoons of marmalade
    1 lemon rind (zest)
    A pinch of salt

    In a large bowl mix the suet, breadcrumbs and salt together. Add the lemon rind and brown sugar to the mixture. Grease a pudding basin or medium sized stainless steel bowl and spread half of the raisins on the bottom of the bowl. In a separate bowl beat the eggs and marmalade together. Add the eggs and marmalade and the remaining raisins to the mixture and mix thoroughly, pour into the greased bowl. Stretch a layer of cooking paper and tinfoil over the rim of the bowl and tie securely. Place a soup or dessert bowl upside down in a large saucepan, lower the pudding on top and three quarters fill with boiling water. Bring to the boil and simmer for 1 hours. Serve hot with crme anglaise or custard.
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    Soup Rice Balls & Dumplings

    (Makes: 18)

    Rice Balls:

    1 cup cold cooked rice
    2 tablespoons flour
    1 egg, slightly beaten
    1/4 teaspoon salt
    dash cayenne pepper
    dash nutmeg
    1 teaspoon grated lemon rind
    1 teaspoon minced parsley

    Rub rice through a sieve, add remaining ingredients, mix thoroughly,
    and form into balls the size of marbles. Cook in boiling salted water until they become firm on the outside.


    2 cups sifted flour
    1 1/4 teaspoons baking powder
    3/4 teaspoon salt
    1 tablespoon butter
    3/4 cup milk

    Sift flour, baking powder and salt into a bowl. Add butter and work in with pastry blender or a fork. Add sufficient milk to make a stiff batter. Turn out on floured board and roll about 1/2 inch thick. Cut into small squares, drop into hot soup, cover closely and cook for 20 to 25 minutes. Cooking utensil must always have a tight-fitting cover or dumplings will be heavy.

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    Sponge Cake

    4 eggs
    cup of castor sugar
    2/3 cup of plain flour
    1/3 cup of cornflour
    1 teaspoon of baking powder

    Preheat oven to 170C, 340F or gas mark 3. Break the eggs into a mixing bowl and beat with an electric beater until thick and creamy (around 5 to 8 minutes). When you run a spoon through the mixture, the mark shouldn't disappear. Gradually beat in the sugar until fully dissolved. Sift the dry ingredients repeatedly into a separate bowl to ensure that they are thoroughly mixed. Lightly and quickly fold the dry ingredients in with the eggs and sugar using a metal spoon ensuring that the airy sponge mixture is not broken down, but also that the flour is properly mixed in. Pour evenly into two well-greased and lined 20 cm / 8 inch round cake tins. Bake for 20 to 25 minutes. The cake is cooked when it shrinks slightly away from the side of the tins. Turn out of each tin onto a cake rack immediately.

    Fill with cream, or buttercream icing, and top with your favourite fruits, and/or grated chocolate.

    Chocolate - take out 2 tablespoons of flour and add 2 tablespoons of cocoa.
    Coffee - add 3 teaspoons of instant coffee dissolved in a little hot water.
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    Steak & Kidney Pie 1

    1 1/2 pounds steak [ beef or veal]
    1/2 pound kidney
    salt and pepper
    1 tablespoon chopped onion
    1 tablespoon minced parsley
    1/2 pound mushrooms, sliced
    water or stock

    Cut steak and kidney into 1/2 inch cubes and dredge with flour. Season with
    salt and pepper. Arrange meat in greased casserole and add onion, parsley
    mushrooms and sufficient water to cover meat. Cover casserole and cook
    in a moderate oven 350 F 1 hour or until meat is almost tender. Remove
    cover and replace it with pastry, pricking crust to allow steam to escape.
    Return to a very hot oven 450 F and bake for about 15-20 minutes , or until
    crust is browned. Serves 4
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    Steak & Kidney Pie 2

    1 Kidney, beef
    4 tablespoons Shortening
    2 Onion; chopped
    2 pounds Round steak; cubed
    1 1/2 tablespoons Worcester sauce
    1/2 teaspoon Salt
    1/2 teaspoon Pepper
    2 tablespoons Butter; softened
    2 tablespoons Flour
    2 tablespoons Parsley; minced
    1 teaspoon Rosemary
    1 teaspoon Oregano

    1 cup Flour; + 2 teaspoons
    1/4 teaspoon Salt
    1/3 cup Shortening
    2 tablespoons water, cold

    Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube the steak into 1" cubes. Melt the shortening in a heavy pot. Add the onions and cook, stirring often, until well browned. Add the steak and kidneys. When the meat is browned on all sides, pour on 2 cups of boiling water, Worcester, salt, and pepper. Cove and cook over a very low heat for 1 1/2 hours, or until the steak is tender. Preheat the oven to 400 F. Blend the butter with the flour to make a beurre manie. Drop small pellets of this paste into the sauce and stir to thicken it. Put meat and sauce into a deep pie plate and sprinkle with parsley. If you wish to use a pastry topping, roll out the dough and cover the pie plate. Slash the top, crimp the edges, and bake about 30 minutes, or until well browned. Pastry: Mix the flour and salt. Cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.

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    Summer Pudding

    Prep Time: 10 minutes
    Cook Time: 3 minutes
    Makes: 6 Servings

    2 pounds mixed summer berries
    (strawberries, raspberries,
    red currants, black currants,
    black cherries)
    6 ounces powdered sugar
    1 1/2 pint pudding basin
    7 to 8 slices white bread

    Place fruit in saucepan with sugar
    and cook gently for 3 minutes.
    Remove from heat.

    Line pudding basin with slices
    of bread, leaving no gaps.
    Fill with fruit, cover the top
    with more bread, to form lid.
    Cover with saucer and put weights
    on top, to press the bread down.

    Refrigerate for 12 hours or overnight.
    Turn out onto serving plate spoon over extra
    juice to cover any white part still showing.
    Serve with clotted cream or ice cream.
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    Sussex Pudding

    6 ounces suet
    6 ounces raisins
    6 ounces self-raising flour
    1 teaspoon mixed spice
    2 eggs
    1/4 pint milk

    Set oven to 375F or Gas Mark 5.
    Mix all the dry ingredients together.
    Mix the eggs with the milk, and then
    combine with the dry ingredients.
    Pour into a greased tin approx 8 inches
    long x 6 1/2 inches wide x 2 inches deep.
    Bake for 1 hour.

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    Tato Pie

    8 medium potatoes, peeled and cut into 1 inch cubes
    1 large onion, peeled and sliced or chopped
    2 large carrots, peeled and sliced into rings
    1 pint beef stock
    1 can corned beef, cut into cubes
    1 teaspoon 'daddies' or 'h.p' brown sauce or
    Lea 'n Perrins Worcestershire sauce
    6 ounces self raising flour
    1 ounce cold butter
    2 ounces shredded suet
    salt and pepper

    In an oven and hob proof casserole (or if u dont have one, do this bit in a saucepan and transfer to a casserole dish later) bring to the boil the
    stock, potatoes, onions and carrots, a good pinch of salt pepper to taste.
    Simmer this for around 30 minutes, stirring occasionally, or until the potatoes are well cooked.
    You want some of them to'fall' to thicken the gravy.
    Add the daddies sauce and corned beef, stir and cook for another 5-10 minutes.
    (As it stands this stew is known as corned beef hash or tato hash and is delicious on cold days with bread and butter!) Now make the
    pastry- rub the butter into the flour.
    Add a pinch of salt and the suet and stir.
    Now add cold water gradually, mixing with a fork and then your hands, to form a soft, pliable dough.
    Refrigerate for ease of handling, then roll out on a floured surface to roughly fit the top of the casserole.
    Place on top and fold over any edges- this isnt meant to look neat it is quick, wholesome, family food.
    Brush with milk of egg if liked and bake in a hot oven until the crust is crisp and golden and bubbling round the edges.

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    Tea Scones

    2 cups sifted flour
    1 tablespoon sugar
    1/2 teaspoon salt
    4 teaspoons, baking powder
    4 tablespoons cold shortening
    1/2 tp 3/4 cup milk
    1 egg, well beaten
    melted butter, Sugar

    Sift dry ingredients together and cut in shortening. Add milk to egg, then add to flour mixture gradually, adding more milk if necessary. Knead lightly on a floured board. Roll to 1/2 inch thickness. Cut into wedges, place on greased baking sheet, brush with melted butter and dredge with sugar. Bake in hot oven 400 degrees F for 15 minutes. Makes 15

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    Toad In The Hole 1

    100g (4 oz) plain flour
    300ml (1/2 pint) milk (full cream)
    450g (1 lb) English pork sausages
    1 egg
    15ml (1 tablespoon)
    Melted English Butter
    Pinch of salt

    Sift the flour and salt into a large bowl. Beat to make a smooth batter with the egg, melted butter and half of the milk. Then stir in the remaining milk.
    Arrange the saussages in a small shallow baking tin or ovenproof dish. Bake in the oven at 220C (425F) for 10 minutes.
    Remove from the oven and pour the batter over the sausages, bake for 30 minutes.
    Reduce the temperature to 200C (400F) and bake for a further 15-20 minutes. (It should remain fairly soft and moist in the centre, the gooey bits are the best!)
    Serve immediately, best with some plain boiled or steamed vegetables and smothered in a beef gravy

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    Toad In The Hole 2

    One of the most famous English recipes, and probably
    the one more Americans request in a Pub, than any other.

    1 Ib (450g) sausages
    4 oz (115g) white flour
    1 egg
    Half a pint of milk
    1 tablespoon of oil
    Freshly ground Pepper

    1) Sift flour and salt into a bowl, make a well
    in the centre with the back of a spoon.
    2) Add egg and milk into well, mix together.
    3) Gradually mix in flour to egg and milk to form a batter.
    4) Mix until batter becomes thick,
    cover and allow to stand for 60 minutes.
    5) Preheat oven to (200C), (400F), (Gas Mark 6)
    6) Grease a shallow oblong oven proof dish with oil, add sausages.
    7) Cook for 10 minutes until sausages start turning brown.
    8) Remove and pour batter over sausages.
    9) Return to oven and cook for
    30 minutes until batter is well risen.
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    Toad In The Hole 3

    (Makes: 4 Servings)

    1 tablespoon corn oil
    Good quality pork Sausages - 450g (1 lb)
    plain flour - 110g (4 oz)
    1 large egg
    Milk - 300 ml ( pint)
    Salt and freshly ground pepper to taste

    Pre-heat oven to 220 C / 425 F / Gas 7.

    Sift the flour into a bowl and break in the egg.
    Gradually add half the milk, whisking all the time, to form a smooth batter.
    Pour in the remaining milk and and season, beat until smooth.
    Put aside and leave to rest for half an hour.
    with a fork prick the sausages.
    Pour the oil to a roasting tin and place in preheated oven.
    When the fat is sizzling add the sausages and cook for 10-15 minutes.
    Pour the batter into the roasting tin and bake for 40-45 minutes, until the batter is well risen and golden.
    Serve with mashed potatoes, onion gravy and your favorite vegetables.

    Onion Gravy:
    1 tablespoon of Corn oil
    8oz (225g ) onions, peeled and thinly sliced
    1 teaspoon brown sugar
    15fl oz ( 425 ml ) vegetable stock made with bouillon powder
    1 rounded tablespoon of plain flour mixed with a little water
    Salt and freshly ground pepper to taste

    Fry the onions gently until really brown, as this will give flavour and colour to the gravy.
    Add the sugar and fry a little more.
    Pour in the stock and simmer gently for 5 minutes.
    Season to taste.
    Add the flour mixture and simmer gently for another 3-4 minutes.
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    Treacle Tart

    Pastry for a 9 inch pie
    2 cups treacle, you can
    substitue molasses or honey
    1 teaspoon lemon juice
    1 egg beaten
    1 teaspoon water
    1 1/2 cups white bread crumbs
    Grated lemon peel

    1. Preheat the oven to 350 degrees Farenheit
    2. Roll out the pastry, line the pie plate and crimp the edges for a nicer look
    3. Combine the treacle, lemon juice, bread crumbs, and grated lemon peel into a bowl and pour into the pie plate
    4. You can either just put the rest of the pastry on top, or for a more interesting look, cut it into strips to form a lattice patternover the pie filling.
    5. Combine, the beaten egg with the water and brush onto the top of the pastry.
    6. Bake at 350 degrees for 10 minutes, then reduce the heat to 300 and bake for another 20 to 25 minutes or so, or until the filling is set

    You can serve it hot or cold. some people like it with a bit of whipped cream.

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    Trifle 1

    • Pound cake or sponge cake — two one-pound loaves
    • Raspberry preserves — 8-ounce jar
    • Raspberry syrup — 8-ounce jar
    • Macaroons or Amaretti cookies — a handful, finely crushed
    • Slivered almonds — 4 tablespoons
    • Chopped candied fruit — 1/2 cup
    • Dessert sherry — 4 tablespoons (more if you prefer)
  • Eggs, two whole eggs,
    plus two egg yokes
  • Whole milk — 1 pint
  • Sugar — 1/4 cup
  • Vanilla extract — 1 teaspoon Whipped Cream:
  • Heavy whipping cream — 8 ounces
  • Sugar — 1 tablespoon
  • Vanilla extract — 1/8 teaspoon

    Start by making small "sandwiches" of cake and raspberry jam. Each sandwich should measure roughly two-inches square and perhaps an inch thick. Line the trifle bowl with a layer of cake-and-jam sandwiches, leaving about 1/16 of space between each. Sprinkle finely crushed macaroons and slivered almonds on top. Add bits of candied fruit for color.

    Add a second, similarly spaced, layer of cake-and-jam sandwiches — this layer running in a different preparation than the first. Sprinkle more crushed macaroons and slivered almonds. Top off with a third layer of cake-and-jam sandwiches. Moisten the cake-and-jam sandwiches with raspberry syrup and four tablespoons of dessert sherry. The photo, left, is what the "initial assembly" will look like. Do not worry about uniformity or neatness!

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    Trifle 2

    I think the best trifle is one made very simply,
    with quality ingredients and not too many layers.
    And soaking the plain vanilla sponge in plenty of good quality Port,
    with it's dark burgundy red color makes this trifle very festive.

    (Makes: 8 to 10 Servings)

    2 vanilla sponge cakes
    to of a cup of quality
    Maderia Port Wine or Cream Sherry
    1 cup of quality raspberry jam
    (preferably homemade)
    2 cups of fresh English Custard
    1 cups of whipped cream
    Dark eating chocolate for garnish

    First find a large serving bowl and place 4cm (2 inch) cube sponge pieces dipped in the port between thin drizzles of fresh homemade raspberry jam. Spread a little more raspberry jam over the layer of sponge and then spread a thicker layer of freshly cooled English custard. Then repeat with a second layer. You should end up with two of each layer ... sponge, jam, custard, sponge, jam, custard. Finish with a layer of whipped cream. Garnish with grated dark chocolate, chocolate chips or a crumbled flake bar.

    Refrigerate for several hours or overnight before serving.
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    Tripe & Onions

    1 lb washed Dressed tripe
    3 medium Onions sliced
    1 pint Milk
    pinch Grated nutmeg
    1 Bay leaf
    1 oz Butter
    3 tbsp Plain flour
    Fresh parsley - chopped for garnish

    1.Put the tripe in a saucepan and cover with cold water.
    Bring to the boil, then drain and rinse under cold running water.
    Cut into (1 inch) pieces.

    2.Put the tripe, onions, milk, nutmeg and bay leaf in the rinsed out pan.
    Bring to the boil, cover and simmer for about 2 hours, until tender.
    Strain off the liquid and reserve (1 pint).

    3.Melt the butter in a saucepan, stir in the flour and cook gently for 1 minute, stirring.
    Remove the pan from the heat and gradually stir in the reserved cooking liquid.
    Bring to the boil and continue to cook, stirring, until the sauce thickens.

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    Victoria Sandwich

    4 eggs medium size
    9 oz (250g) of Margarine/Butter
    9 oz (250g) of Castor Sugar
    9 oz (250g) of Self Raising Flour
    Half a teaspoon of Vanilla Essence
    Strawberry Jam
    Half a pint (285ml) of Fresh Double Cream
    1 teaspoon of Caster Sugar

    1) Preheat the oven to (190 C), (375 F), (Gas Mark 5).
    2) Grease and flour the bottoms of two Sandwich tins (21.5 cm 8.5 inchs in diameter.
    3) Put the Margarine in a bowl and beat until it is soft and creamy.
    4) Add in sugar and continue to beat until the mixture is light and fluffy.
    5) Beat in eggs one at a time and mix very thoroughly.
    6) Add in vanilla essence and mix.
    7) Sift in the flour slowly, folding into the mixture with a metal spoon.
    8) Divide the mixture equally between the two sandwich tins.
    9) Place in center of oven and bake for 30 minutes until sponge is well risen.
    10) Remove from oven and allow to cool for 5-10 minutes in the tin.
    11) Remove from tin, and allow to cool down fully.
    12) When sponge is cold take one and turn it upside down on a serving plate.
    13) Spread evenly with Jam, and place whisked cream on top.
    14) Cover with second sponge, and sprinkle with caster sugar.

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    Welsh Rarebit 1

    Simple to make and perfect over toast.
    This sauce is also great for mac and cheese.

    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Makes: 4 Servings As A Side Dish

    2 tablespoons unsalted butter
    2 tablespoons all-purpose flour
    1 teaspoon Dijon mustard
    1 teaspoon Worcestershire sauce
    1/2 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1/2 cup porter beer
    3/4 cup heavy cream
    6 ounces (approximately 1 1/2 cups) shredded Cheddar
    2 drops hot sauce
    4 slices toasted rye bread

    In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.
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    Welsh Rarebit 2

    Welsh Rarebit, Rabbit or "Caws Pobi" gets its name quite literally from the words rare (meaning very lightly cooked) and bit (a small piece or portion). It is an ideal savoury snack. Try it for Sunday morning brunch with some freshly brewed coffee.

    2 to 4 slices of bread
    1 cups of grated cheddar cheese
    2 tablespoons of milk or beer
    30 grams / 1 oz of butter
    1 teaspoon of mustard

    Toast the slices of bread and grate 1 cups of cheese. Arrange the cooked toast on a baking tray ready for grilling and spread with butter. Slowly melt the cheese and milk in a small saucepan. Then add the mustard and pepper. Stir continuously. When thick and smooth, pour over each piece of toast and grill until golden brown.
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    White Windsor Soup

    2 oz. butter
    2 lb. chopped potatoes
    6 oz. chopped onions
    6 oz. chopped celery
    4 pt. chicken stock
    faggot of herbs
    1 pt. milk
    2 oz. thickener
    (arrowroot, flour, or
    constarch, blended
    with a little milk)
    salt & pepper
    finely chopped
    for garnish

    Melt butter and cook the potatoes, onions and celery, covered, for 5-10
    min. Do not allow to brown. Add stock, herbs, salt & pepper and simmer until vegetables are tender. Run through a sieve or put in a blender; return to pan and add milk. Bring to a boil and add the thickener. Garnish with watercress.

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    Yorkshire Parkin

    8 oz wholemeal or plain flour
    1/2 level teaspoon salt
    1-2 level teaspoons ground ginger
    1 level teaspoon ground mace
    1 level teaspoon ground nutmeg
    6 oz medium oatmeal
    1 oz. soft dark brown sugar
    4 oz. black treacle
    4 oz. golden syrup
    2 oz. margarine
    2 level teaspoons
    bicarbonate of soda
    8 fl oz warm milk
    1 egg lightly beaten

    Pre set the oven at 325 F. Sift the flour, salt and spices together into a mixing bowl. Stir in the oatmeal and sugar. Gently melt the treacle, golden syrup and margarine over a low heat. Make a well in the centre of the flour mixture and pour in the melted ingredients.

    Dissolve the bicarbonate of soda in warmed milk and add to the mixture with the lightly beaten egg. Mix to a soft batter and pour into a greased tin about 8 X 10 inches, lined with greased greaseproof paper (Parkin mixture is VERY sticky!)

    Bake in a pre-heated oven for 40 minutes. When cooked, Parkin should be an even brown colour and have shrunk away slightly from the sides of the tin. Leave to cool on a wire rack. If possible keep Parkin in an airtight tin for at least a week before serving. (Originally it would have been put in special wooden Parkin boxes.)
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    Yorkshire Pudding 1

    Everyone has heard of Yorkshire Pudding, but not everyone can make it successfully! Traditionally, Yorkshire Pudding was served, with gravy, before the main course (probably to fill up those with smaller appetites and leave more meat for the menfolk!) but nowadays it is usually served as the traditional roast dinner of "Roast Beef & Yorkshire Pudding."

    2 eggs
    4 oz plain flour
    (self-raising flour will not work!)
    pinch of salt
    half-a-pint (300 ml) of milk
    some beef dripping to cook the batter in.

    Before you start, turn the oven heat up to 220*C (425*F)- if the meat is still in the oven take it out unless you want it to burn! Beat the egg and flour together then add the milk and beat into a batter - do NOT overwork it, it is better to have few lumps than to beat the batter too much. Put the batter to one side and put the pudding tin(s) in to heat, with a small amount of beef dripping in each one. When the fat is sizzling hot, pour the batter in the tin(s) and return to the oven straight away. Small puddings (4" - 5" tins) will take around 20 minutes to cook, larger puddings a little longer.
    If made properly, Yorkshire Puddings of any size should rise to 3 or 4 times the depth of the tin and be a rich golden brown in colour. They are delicious served with a roast dinner and thick gravy, but are also very tasty served as a sweet with melted jam or golden syrup!
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    Yorkshire Pudding 2


    3 cups sifted flour
    1/4 teaspoon salt
    3 eggs
    1 cup milk


    Sift flour and salt together. Beat eggs until ligght and add sifted ingredients. Add milk gradually and beat two minutes with rotary egg beater. Prepare pudding to pour into pan 30 minutes before beef has finished roasting Place beef to one side of roasting pan and pour off small about of fat.Grease an oblong pan with drippings. Pour Yorkshire Pudding mixture into pan . Return to oven and cook about 30 minutes.Cut into squares and serve with roast beef.

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