1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 pound mushrooms, chopped
2 tablespoons water
1 teaspoon yeast extract spread
1/4 cup milk
1 egg
1/4 pound shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten
1/2 cup ale such as Bass (pour beer slowly into measuring cup; do not measure foam)
3 tablespoons unsalted butter
Rounded 1/8 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
1/2 cup crumbled Stilton cheese (from a 4-oz piece; rind discarded)
Special equipment: a pastry bag fitted with a plain 1/2-inch tip; parchment paper
The Sunday roast is perhaps the most common feature of English cooking. The Sunday dinner traditionally includes roast potatoes accompanying a roasted joint of meat such as roast beef, lamb , or a roast chicken and assorted vegetables, themselves generally roasted or boiled and served with a thick gravy. Yorkshire pudding and gravy is now often served as an accompaniment to the main course, although it was originally served first as a “filler”. (The practice of serving a roast dinner on a Sunday is related to the elaborate preparation required, and to the housewife’s practice of performing the weekly wash on a Monday, when the cold remains of the roast made an easily-assembled meal).A particularly elaborate roast dinner is eaten at Christmas, with almost every detail rigidly specified by tradition. Since its wide-spread availability after World War II the most popular Christmas roast is turkey, superseding the goose of Dickens’s time. Game meats such as venison which were traditionally the domain of higher classes are occasionally also eaten by those wishing to experiment with a wider choice of foods, due to their promotion by Celebrity Chefs, such as Antony Worrall Thompson, although it is not generally eaten regularly in the average household.
3 tablespoons butter
2 medium onions, peeled and chopped
1/4 cup whole wheat flour
2 cups chicken stock
1 cup light ale (do not substitute beer)
Dash or two of Worcestershire sauce
1 1/2 cups crumbled Cheshire cheese
Salt and pepper, to taste
Vidalia onion rings or slices of scallion (for garnish)
1 cup sour cream
1 cup mayonnaise
1 package cheese and garlic salad dressing mix
1 head cauliflower, broken into small flowerets
1 package radishes, cut into thin slices
1 bunch green onion, sliced thin, less if desired
1 onion , chopped
2 cloves garlic, crushed
1 1/4 -inch-thick slice of ginger
3 Tbls. yellow mustard seeds
1 tsp. peppercorns
1/2 tsp. red pepper flakes
1 1-inch long cinnamon stick
1 tsp. whole cloves
1/2 tsp. cardamon pods
2 cups malt vinegar
1/2 cup molasses
1/2 cup dark soy sauce
1/4 cup tamarind pulp
3 Tbls. salt
1/2 tsp. curry powder
1 anchovy, crushed
1/2 cup water
3 large baking potatoes
1/2 cup fresh Parmesan cheese
1/4 cup all-purpose flour
2 Tablespoons of dried chopped parsley
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons butter or margarine
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.
8 hot boiled potatoes
1/4 cup melted butter
1/2 cup grated cheese
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/3 c All-purpose flour
1/2 c Enriched Corn Meal
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
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