Recipes2u

Mincemeat
2 pounds ground round or lean beef
1 medium onion, diced
Salt and pepper, to taste
1 teaspoon Kitchen BouquetÂ
8 medium potatoes, cooked and mashed
Combine meat, onion and seasonings in saucepan. Add enough water
to cover well. Boil over medium heat until water cooks well into
meat.
Add Kitchen Bouquet. Place meat mixture in casserole and scoop
mashed potatoes over top. Place […]

Bookmark to:

Potato-Chive Pancakes
2 pounds Idaho potatoes, cut into 1-inch chunks
1 cup milk
1/3 cup chopped chives
3/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3 teaspoons butter or margarine
1/2 cup sour cream
Place potatoes in large saucepan; cover with cold water. Cover
and bring to a boil over high heat. Reduce heat; simmer uncovered
until potatoes are tender, 15 to 20 minutes.
Drain potatoes, […]

Bookmark to:

Rabbit Stewed in Stout
Serve this with parsleyed potatoes or egg noodles. Drink stout
or red wine with the meal.
4 slices bacon
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 (3 to 3 1/2 pound) rabbit, cut up
8 ounces fresh mushrooms, cut into halves
1 (16 ounce) jar whole onions, drained
1/2 teaspoon dried thyme leaves
1 bay leaf
1 […]

Bookmark to:

Saint Clement’s Cake
1/2 cup self-rising flour
4 tablespoons butter or margarine
4 eggs
1/2 cup granulated sugar
2 tablespoons Lemon Curd
Sift flour into a bowl. Melt butter in a small pan. Set aside to
cool. Whisk eggs and sugar until very pale and creamy. Fold in
flour and melted butter. Pour into an 8-inch greased cake pan. Bake
at 350 degrees F […]

Bookmark to:

Cornish Picnic Pasties
Pastry for 2-crust pie
1 1/2 cups peeled, thinly sliced potatoes
1 small turnip, quartered/thinly sliced
1/2 cup coarsely chopped carrot
2 tablespoons chopped onion
3/4 pound ground beef
1 tablespoon dried parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons margarine
1 egg, beaten
Prepare pastry. Form dough into 6 balls; cover and
refrigerate.
In a mixing bowl, combine ground beef, potatoes, turnip, carrot,
parsley, […]

Bookmark to: