Our Recipes

ALLAN`S ONION BHAJIS INGREDIENTS   4 ½ ONION FINELY SLICED   5 TBSP SELF-RAISING FLOUR   2 EGGS-BEATEN   2 TSP CURRY POWDER     METHOD Place onion in a bowl add flour, eggs and curry powder + season with salt n pepper + dash of water. mix together add more water if necessary until the onion is glued together (thick paste) drop handfuls of mixture into oil and cook 2-3 mins. serve with Raita. Recipe by Allan Tomlin, Delia Beggs Son

ALLAN`S   RAITA INGREDIENT 1 LARGE CARROT (GRATED) 2 HEAPED TBSP OF GREEK YOGHURT JUICE OF ½ ORANGE 1 TBSP CHOPPED MINT           METHOD MIX AND PUT IN FRIDGE Recipe by Allan Tomlin, Delia Beggs Son DEAL`S MUSHROOM SOUP INGREDIENTS 8 OZ MUSHROOMS 2 STICKS CELERY 1 LARGE OR TWO SMALL LEEKS 1 LARGE ONION BOUQUET GARNI 2 ½   HEAPED TABLE SPOONS FLOUR FRESHLY GROUND SALT & PEPPER 2 OZ MARG OR BUTTER FOUR PINTS WHITE STOCK (PREFERABLY CHICKEN) CAN USE VEG STOCK IF PREFER ¼   PINT MILK OR 1/8 PINT CREAM (CREAM & MILK OPTIONAL)   STOCK 3 OXO CUBES IN 4 PINTS OF BOILING WATER OR USE CONSOMME OF STOCK (FOUND IN FREEZER) OR MAKE OWN FROM VEG & OR BONES I AM USING OXO AT THE MOMENT   METHOD ROUGHLY CHOP ONION, LEEK & CELERY WASH & SLICE MUSHROOMS MAKE STOCK SO IT IS READY WHEN YOU NEED IT PUT BUTTER IN PAN TURN HEAT ON TO FULL ADD ONION, LEEK, CELERY COOK WITHOUT COLOURING MIX IN THE FLOUR TILL SANDY TEXTURE JUST TILL NO WHITE FLOUR SHOWING GRADUALLY MIX IN STOCK, TILL ALL ADDED, BRING TO BOIL KEEP STIRING ADD MUSHROOMS & BOUQUET GARNI SEASON WITH SALT & PEPPER SIMMER 30-45 MINS, SKIM WHEN NECESSARY KEEP SEASONING AS IT SIMMERS, TASTE REMOVE BOUQUET GARNI SOUP IS FINISHED   AT THIS POINT YOU CAN COOL IT DOWN & PUT IN FRIDGE FOR UP TO ABOUT THREE DAYS JUST PUT A LADDLE OR TWO IN PAN FOR YOU DINNER SOME PEOPLE LIKE IT THICK AS IT IS I WOULD RATHER IT LIQUIDISED WHEN YOU HAVE SOME IN PAN FOR DINNER WARM IT UP THEN POUR BIT OF CREAM IN DESIRED IF LIQUIDISING DON’T TAKE VEG OUT IT NICER LEFT IN DEAL`S TOMATO SOUP INGREDIENTS 2 RASHERS SMOKED BACON OR 4 RASHERS STREAKY (BACON OPTIONAL) 1 LARGE CARROT 1 LARGE ONION 2 STICKS CELERY 100 GRAM- 4 OZ TOMATO PUREE BOUQUET GARNI 2 ½   HEAPED TABLE SPOONS FLOUR FRESHLY GROUND SALT & PEPPER 2 OZ MARG OR BUTTER 4 PINTS WHITE STOCK (VEGTABLE) ¼ PINT MILK OR 1/8 PINT CREAM (CREAM & MILK OPTIONAL)   STOCK 3   OXO CUBES IN 4 PINTS OF BOILING WATER OR USE CONSOMME OF STOCK (FOUND IN FREEZER) OR MAKE OWN FROM VEG I AM USING OXO AT THE MOMENT   METHOD ROUGHLY CHOP BACON ROUTHLY CHOP CARROT, CELERY & ONION MAKE STOCK SO IT READY WHEN YOU NEED IT PUT BUTTER IN PAN TURN HEAT ON TO FULL ADD BACON, CARROT, CELERY & ONION, BROWN SLIGHTLY MIX IN FLOUR & COOK TILL SANDY TEXTURE REMOVE FROM HEAT, MIX IN TOMATO PUREE RETURN TO HEAT, GRADUALLY ADD STOCK STIR TO THE BOIL, ADD BOUQUET GARNI, SEASON SIMMER FOR 1 HOUR, SKIM WHEN REQUIRED KEEP SEASONING AS IT SIMMERS REMOVE THE BOUQUET GARNI SOUP IS FINISHED   AT THIS POINT YOU CAN COOL IT DOWN & PUT IT IN THE FRIDGE FOR UP TO ABOUT THREE DAYS JUST PUT A LADDLE OR TWO IN A PAN FOR YOUR DINNER SOME PEOPLE LIKE IT THICK AS IT IS I WOULD RATHER IT LIGUIDISED WHEN YOU HAVE SOME IN A PAN FOR DINNER WARM IT UP THEN PUT A BIT OF CREAM OR MILK IN IF DESIRED IF LIQUIDISING DON’T TAKE VEG & BACON OUT IT NICER LEFT IN IF YOU KNOW YOU WANT ALL SOUP LIQUIDISED YOU COULD DO IT STRAIGHT AWAY WHEN YOU MAKE IT THEN PUT AWAY IN FRIDGE DEAL'S BROCCOLI & STILTON SOUP INGREDIENTS 1 BUNGE BROCOLLI FLORETS STRONGE BLUE STILTON CHEESE 2 HEAPED TBSP PLAIN FLOUR 3   CHICKEN OR VEG STOCK CUBES KNOB OF BUTTER STOCK CRUMBLE 4 CHICKEN OR VEG STOCK CUBES INTO 3 / 4 PINTS OF BOILING WATER FROM THE KETTLE   METHOD CUT ALL THE BROCOLLI FLORETS OFF THE BUNCH PUT THE BUTTER IN A PAN ADD THE FLORETTS TO THE PAN COOK OVER MED TO HIGH HEAT WHEN FLORETTS SOFTEN A BIT STIR IN THE FLOUR COOK TILL FLOUR NO LONGER WHITE BUT GONE GRITTY ADD THE STOCK, BRING TO BOIL SIMMER FOR ABOUT 20 MINS CRUMBLE IN THE CHEESE DO NOT RETURN TO BOIL ( IT WILL SPLIT THE CHEESE) MELT CHEESE INTO SOUP BLEND THE SOUP DEAL'S FRENCH ONION SOUP INGREDIENTS 1 ½   LBS ONIONS 2 CLOVES OF GARLIC 2 TBSP PLAIN FLOUR 3 BEEF STOCK CUBES KNOB OF BUTTER   STOCK CRUMBLE 3 STOCK CUBES INTO 3 / 4 PINTS OF BOILING WATER FROM THE KETTLE   METHOD SLICE ALL THE ONIONS CHOP THE GARLIC PUT BUTTER IN A PAN FRY THE ONIONS & GARLIC IN THE BUTTER TILL NEARLY BROWN STIR THE FLOUR INTO THE ONOINS AND GARLIC OVER THE HEAT TILL FLOUR NO LONGER WHITE BUT NOW FLOUR LOOKS GRITTY ADD THE STOCK BRING BACK TO THE BOIL   SIMMER FOR TWENTY MINS SERVE, SPRINKLE WITH FRESH PARMASAN CHEESE DEAL'S FRENCH ONION SOUP WITH MINCED BEEF & PASTA   INGREDIENTS 1 ½ LBS ONIONS 2 CLOVES OF GARLIC ½ LB MINCED BEEF DRY SPAGETTI PASTA 2 TBSP PLAIN FLOUR 3   BEEF STOCK CUBES KNOB OF BUTTER   STOCK CRUMBLE STOCK CUBES INTO 3 / 4 PINTS OF BOILING WATER FROM THE KETTLE   METHOD SLICE ALL THE ONIONS CHOP THE GARLIC PUT BUTTER IN THE PAN ADD THE ONIONS, GARLIC & MINCED BEEF TO THE PAN FRY TILL ONIONS LOOK NEARLY BROWN STIR IN THE FLOUR AND COOK TILL THE FLOUR TURNS GRITTY ADD THE STOCK AND THE DRY PASTA (BREAKING DRY PASTA OFF BIT BY BIT WITH   YOUR HANDS SO THEY ARE SHORT STRANDS) BRING BACK TO BOIL SIMMER FOR TWENTY MINS DEAL'S VEGETABLE SOUP Ingredients 1 onion 2 carrots 1 leak 2 sticks of celery 2 turnips 2 heaped tbs plain flour 3   veg or chicken stock cubes 1 boughet garni sachet Salt & pepper to taste   Stock Mix stock cubes with 3 / 4 pints of boiling water from the kettle   Method Chop all the vegetables Put large knob of butter in a pan Cook all the vegtatables in the butter Over a medium heat Add the plain flour to the pan Stir the flour in till no white colour left and the flour looks all gritty Add the stock Add the bouquet garni Bring to the boil Simmer for about 30 / 45 mins Remove the boughet garni Blend the soup NICE TO ADD TO YOUR SOUP TO ADD POTATO TO SOUP PEEL & WASH POTATO CUT IN TO CUBES COVER WITH COLD WATER & SEASON BRING TO BOIL, SIMMER TILL COOKED DRAIN IN COLLINDER ADD TO SOUP WHEN SOUP IS READY OR DISH POTATO IN TO A SOUP BOWL THEN ADD THICK SOUP ON TOP DON’T COOK POTATO IN WITH SOUP AS IT MAKES THE SOUP TASTE OF STARCH   TO ADD CHICKEN TO SOUP CUT A COUPLE OF CHICHEN BREASTS UP INTO CHUNKS REMOVING ANY BLOODY BITS OR SINUE PUT CHICKEN IN A PAN, COVER WITH BOILING WATER BRING TO BOIL, SIMMER FOR 10-15 MINS MUST BE WHITE IN THE MIDDLE DRAIN IN COLLINDER CHOP IN TO SMALL CHUNKS OR STRIPS OR PUT SOME OR ALL CHICKEN THROUGH BLENDER ADD TO SOUP WHEN SOUP COOKED, IF YOU SAVED A FEW LARGER STRIPS OF CHICKEN USE ON TOP OF FINISHED SOUP AS A GARNISH Dawn’s Chillie INGREDIENTS 1 ONION 11B MINCED BEEF TIN BAKED BEANS 1 TIN CHOPPED TOMATO 1 JAR UNCLE BENS CHILLIES SAUCE MIXED HERBS 2 OXO EXTRA CHILLIE POWDER   METHOD FRY ONION AND MINCED BEEF IN A PAN ADD HERBS ADD OXO AND LEA IN PERRIN SAUCE ADD BAKED BEANS AND TOMATOES ADD CHILLIES SAUCE ADD MORE CHILLIE POWDER BRING TO THE BOIL AND SIMMER FOR 20 MINS DEAL'S QUICHE INGREDIENTS 6 OZ OF RED LEICESTER CHEESE 1 OR TWO EGG ¼ PINT OF MILK SALT & PEPPER   ADD ANY THING ELSE YOU WANT HAM, BACON, BROCCLI, CHIVES, ONION, LEEK, MUSHROOM, SPRING ONION   METHOD GREASE YOUR FLAN DISH BAKE BASE BLIND FOR 10 / 15 MINS IN OVEN 190 / 200 DEGREES GAS MARK 5/6 FRY ONION, PUT CHEESE, EGG, MILK, SALT & PEPPER IN A BOWL, STIR ROUND ADD FRIED ONION TO THE BOWL POUR ALL INGREDIENTS INTO THE BASE COOK IN OVEN FOR 20 / 30 MINS 190 / 200 DEGREES GAS MARK 5 / 6 TILL QUICHE IS SET.   TRY ADDING OTHER CHEESE`S AND CREAM

DEAL'S WELSH RERBIT SOUFLE INGREDIENTS 8 oz mature cheddar, rind on type 4 egg yolks 4 egg whites ½ desert spoon dry English mustard 1 desert spoon French mustard 13 drops Tabasco (aprox) 5 shakes of lea-in-perin sauce Season METHOD Mix all ingredients together Mix four eggs whites till they peak Spoon in a couple of heaps of egg white to the mixture Fold the rest in (figure of eight movement) Spread over toast Cover crust with mixture so it does`t burn Sprinkle with black pepper. Put in a hot oven no 7 or 8 Must be hot as using egg whites Cook for about ten minutes Till brown & risen.   TO MAKE BUCK RERBIT Serve with a fried or pouched egg on top DEAL'S GRAVY INGREDIENTS OIL FROM ROAST OR ANY 3 OXO 2 HEAPED TABLE SPOONS OF FLOUR 2 ½ HEAPED TEA SPOONS OF BISTO MIX BISTO IN CUP WITH A BIT OF COLD WATER STOCK FROM COOKING VEGATABLES OR BOILING WATER FROM KETTLE METHOD LINE THE BOTTOM OF THE PAN WITH OIL CRUMLE THE OXO IN TURN HEAT ON TO NO.2 START WHISKING ADD FLOUR, KEEP WHISKING START ADDING THE STOCK OR BOILING WATER KEEP WHISKING, TURN HEAT UP TO FULL WHEN YOU HAVE ½   A PAN OF GRAVY ADD THE MIXED BISTO, KEEP WHISKING MIGHT NEED TO ADD BIT MORE HOT WATER IF TO THICK, KEEP WHISKING BRING TO THE BOIL SIMMER FOR 15 TO 20 MINS, (WHISK AS PASSING BY) TO COOK OUT THE FLOUR AT THIS POINT, ADD SHERRY IF DESIRED Billy's Savoury Beef   Ingredients 1 lb Lean Minced Beef 1 Onion 2 Oxo   Method Pour a bit of oil in to a frying pan or Line the bottom of a wok with a little   oil Cook onions in oil over med heat (Without colouring) Add Minced Beef Start chopping mince in Keep chopping Sprinkle one oxo over mince Keep chopping Sprinkle other oxo over mince Keep chopping Till mince is cooked (no pink left) Simmer for ten mins Finished   If to dry add a drop of hot water from kettle If to greasy drain off a bit of oil   Nice with chips or potatoes To put in a pie,   just put a little gravy over the top when you put it in the pie. Billy's Minced Beef for Spag Bol or Lasagne Ingredients 1 lb Lean Minced Beef 1 Onion (chopped) 2 Oxo 1 or 2   Tins of   Chopped or Plum Tomato 1/4 tube of   tomato puree   Glove of garlic               (optional) Sliced mushrooms     (optional)   Method Put a bit of oil in a frying pan or Line the bottom of a wok with oil Cook onions on med heat without colouring them Add minced beef, start chopping it in Keep chopping the mince (you want to break it up into as smaller bits as pos) Sprinkle with some mixed herbs, keep chopping Sprinkle one oxo in, keep chopping Sprinkle with mixed herbs, keep chopping Sprinkle other oxo in, keep chopping When the mince looks cooked, no pink left Add your tomatoes, puree, garlic & mushrooms Simmer for about 10 mins   If mix is a little dry add hot water from kettle If it a bit greasy drain some oil off                             Sauce Mornay (cheese) Ingredients   100 gr       4 oz Margarine or Butter 100 gr       4 oz Flour 1 litre         1 qt   Milk 150 gr       6 oz grated cheese (red lest)                                                     Method   Put milk on a low light to warm Melt the butter or marg in pan (on lowest number) Add the flour to the butter Whisk butter and flour together till it thick (this only takes a second) remove from heat while off the heat start adding the milk to the roux once you have added a bit of milk, whisk return to the low heat keep adding the milk and keep whisking till all the milk is added sauce should be nice and smooth simmer for about 15 mins on a low light Add cheese to sauce, stir in sauce ready if using on lasagne pour sauce over top of lasagne then top with a bit of grated cheese cook in oven for 30 min no 5 or 6 to reheat lasagne (microwave)   only use half the ingredients over 1lb of mince in Lasagne This can be any white sause instead of cheese add parsley, bread or other.  Lasagne Sheets To Cover 1 lb of Minced beef   Ingredients 8 Wheat pasta sheets or 8 egg pasta sheets   Method Use straight from packet or Pour a bit of oil into a pan of Boiling salted water Drop pasta sheets into water Keep on the boil Cook for ten mins Drain the pasta in a colander Run under cold water for a mo Layer pasta sheets over a dry tea towel They will stick to-gether if not done straight away Ready to use Deal's Lasagne Preparation Make Billy’s Minced Beef Make Pasta Sheets Make Mornay Sauce   Method  1.   Put a thin layer of minced beef in your pasta dishes 2.   Cover with pasta sheets 3.   Put second thin layer of mince over pasta layer 4.   Cover with second layer of pasta sheets 5.   Pour sauce over top, so totally covered but thinly 6.   Sprinkle with a bit of saved cheese 7.   Cook in oven for 30 mins no 5 or 6             Finished To make this dish you must make all three dishes first Billy's Minced beef Pasta Sheets Sauce Mornay You can make them all at the same time but i like to make them seperate, Once this dish is made it will keep for a few days in the fridge Or you can put it in seperate dishes and freeze it. I did this recipe over and over again till I got it just the way I liked it. Dusty's Rice Krispie Treats Recipe by Dustin Davis, Nancy Davis Son Dusty's Peanut Butter Chews Recipe by Dustin Davis, Nancy Davis Son Selma's Bacon Mushoom Roll-Up Ingredients 6 slices bacon,diced 2-1/2 cups mushrooms, finely chopped 1 onion, minced 4 ounces cream cheese 15 slices sandwich bread (white or whole wheat) 1/3 cup melted butter Method Cook bacon--not too crisp--drain on paper towels. Cook onion and mushrooms in some of the bacon fat until onions are clear. Stir in cheese until melted.Add bacon to cheese mixture. Trim crust from bread and flatten with rollling pin. Put filling on bread and roll up. Put seam side down on cookie sheet. Cover and chill at least 1 hour--overnight or freeze. If frozen, thaw rolls 30 minutes before proceeding. Brush rolls with melted butter and bake in 375-400 degree oven until lightly browned. Cut each roll into 2 or 3 pieces.   Recipe by Selma Flynn Bobbo Mom, John's Wife APPLE WALNUT UPSIDE-DOWN CAKE WITH CALVADOS CARAMEL SAUCE I would like to share this Recipe with you..Vanessa Borg Mom ingredients For topping: 3 to 3 1/2 Golden Delicious apples (about 1 1/2 pounds) 1 1/2 sticks (3/4 cup) unsalted butter 2/3 cup sugar 1/2 cup coarsely chopped walnuts For cake batter: 1/2 Golden Delicious apple 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon cinnamon 1 stick (1/2 cup), unsalted butter, softened 2/3 cup sugar 1 teaspoon vanilla 2 tablespoons minced peeled fresh ginger 2 large eggs 1/2 cup sour cream For Calvados caramel sauce: 1 1/2 cups sugar 1/2 cup water 3 tablespoons Calvados or other apple brandy 2 tablespoons unsalted butter Accompaniments: whipped cream preparation Make topping: Peel, core, and quarter apples. In a well-seasoned 10 1/4 by 2-inch cast-iron skillet or a 10- by 2-inch non-stick skillet melt butter over moderately low heat just until melted (butter should not separate). Stir in sugar until combined well. Arrange apple quarters decoratively, cut sides up, in skillet and sprinkle walnuts evenly in between apples. Cook mixture, undisturbed, 25 to 35 minutes, or until apples are tender in centers and sugar is a golden caramel. Preheat oven to 375°F. Make cake batter while topping is cooking: Peel apple and chop fine. In a bowl whisk together flour, baking powder, salt and cinnamon. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in vanilla and ginger and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and with mixer on low speed beat in flour mixture gradually until just combined. Fold chopped apple into batter. Remove skillet from heat and spoon batter evenly over topping. With a metal spatula spread batter (being careful not to disturb topping), leaving a 1/4-inch border of cooked apples uncovered. If using a non-stick skillet with a plastic handle, wrap handle in a double thickness of foil. Put skillet in a shallow baking pan and bake cake in middle of oven 25 to 35 minutes, or until a tester comes out with crumbs adhering and cake is golden brown. Cool cake in skillet on a rack 10 minutes. Run a thin knife around edge of skillet and carefully invert cake onto a plate. Serve cake warm or at room temperature with caramel sauce and whipped cream. To make Calvados caramel sauce: In a dry heavy saucepan (about 2 quarts) cook sugar over moderate heat, stirring with a fork, until melted and cook without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and brandy down side of pan (caramel will bubble and steam). Return pan to heat and simmer, stirring, until caramel is dissolved. Stir in butter. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm before serving. Makes about 1 1/4 cups. potatoe a la angie   Par boil 5 lbs red potatoes peeled Let cool then Grate the potatoes   In a pan melt 1 cube butter and saute 1/2 cup white onions till clear    Pour over potates and mix add 1 can cream of mushroom soup and 1 can of cream of celery soup Mix in 1 container of sour cream and mix well   Meanwhile: Grate white Jack Cheese  If you like it rich mix with Cheddar as well   Scoop in a layer of potatoes in a buttered pan top with cheese then add another layer and cheese continue until done   Bake at 350 degrees for 45 to 60 min  This will finish cooking the potatoes.   Wonderful side dish Goes well with fowl or beef Its a little work but so worth it...........   Recipe by Angie Trevizo, Chris Trevizo Mom & Demetrius Flores Family This recipe was one of Kelli's favorites.  Her dad, Mike, concocted it one day, and she called it Dad's Fried Chicken Pot Pie.   Dad's Fried Chicken Pot Pie   3-4 pieces pre-made fried chicken from the grocery store deli counter 1 can cream of chicken soup 1 can cream of mushroom soup 1 bag of frozen mixed vegetables (or any other vegetable) 1/2 diced onion salt/pepper to taste garlic powder to taste Pillsbury Ready Made Pie Crust   Preheat oven to 350 degrees.   Cut up your pre-made fried chicken.  Leave some of the fried skin on the chicken.   Cook your frozen vegetables as directed on the package.  Drain off excess liquid.  In a pan, mix together both cans of soup and heat through.  Add the cooked vegetables and the cut up onion.  Add the cut-up fried chicken.  Mix well.  Season to taste.   Place 1 crust in to a 9-inch round cake pan.  Pour your filling into the pie crust.  You may have too much filling.  It depends on how much chicken you put in to it.  Extra filling can be used for another pie.  Top the filling with the other pie crust.  Seal the edges.  Make two slashes into the top pie crust.   Place your pot pie on top of a cookie sheet or on top of a large piece of tinfoil (just in case it goes over).  Bake at 350 degrees for 20 - 25 minutes.  Let stand about 10 minutes once out of the oven for the sauce mixture to thicken up a little bit.  Makes 4 good-sized servings.  (It is also excellent warmed up, if there are any leftovers.)   Love and blessings, Sandy and Mike Freitag parents of Kelli Spaniel   If You Have Some Recipes You Would Like To Share Send Them In To Me