Monday, April 25, 2011

Spotted Dick

Spotted Dick

1 1/2 cups self-rising flour
1 1/4 cups freshly made bread crumbs
3/4 cup beef suet, chopped into small pieces
10 tbsp English golden syrup or corn syrup
1/2 cup seedless white raisins
1/4 cup black raisins
2 1/2 tbsp chopped ,candied peel


1. Sift the flour into a bowl . Add the breadcrumbs and the suet
2. Blend the suet into the flour with a pastry blender or fingertips
3. Stir in only enough water to form the dough into a ball
4. Roll the dough into an 8 inch square
5. Spread with syrup and sprinkle with raisins and candied peel
6. Roll as for a jelly roll. Wrap loosely in foil
7. Seal the edges tightly but allow room for the pudding to expand
8. Place pudding in a steamer and steam over boiling water on top of the stove
    for  3 hours
9. Serve  with butter and a bowl of brown sugar

Saturday, April 23, 2011

Cauliflower Cheese

Cauliflower Cheese

1 medium sized cauliflower(divided into flowerets)
1 tsp salt
2 tbsp butter
3 tbsp flour
1 1/2 cups milk
1 cup cheddar cheese, grated
dash cayenne pepper
4 tbsp bread crumbs


1. Boil the cauliflower in salted water 10 minutes until almost tender
2. Drain cauliflower and place in a small buttered casserole
3. To prepare the sauce melt the butter in a saucepan
4. Stir in the flour and add the milk gradually. Stir in 3/4 cup grated
    cheese and cayenne pepper
5. Cook 2 minutes until the sauce has thickened
6. Pour  the sauce over the cauliflower. Sprinkle with remaining
    cheese and breadcrumbs
7. Place in a 400 degree over for 5 minutes and then under the broiler
    for 3 minutes to brown the cheese and bread crumbs

Thursday, April 14, 2011

Shrimp with Mustard and Eggs

Shrimp with Mustard and  Eggs

2 pounds small shrimp, peeled & deveined
4 scallions, finely chopped parsley
1/2 tsp tarragon
1 tbp mild Dijon type mustard
6 hard boiled eggs, finely chopped
1/4 cup heavy cream
3 tbsp grated Parmesan cheese
1 additional tsp butter


1.  Melt the butter & saute the shrimp & scallions over high heat for 3 minutes
    until shrimp are pink and almost tender
2.  Reserve 6 partially cooked shrimp
3.  Add the parsley , tarragon , mustard, eggs and cream
4.  Continue cooking for 2 minutes until the eggs are hot
5.  Transfer all the ingredients to a buttered baking dish
6.  Sprinkle with cheese, dot with remaining butter and add reserved shrimp
7.  Place under the broiler for 3 minutes until lightly browned

Tuesday, April 12, 2011

Simple Macaroni Salad

Simple Macaroni Salad

8 oz. protein - enrich elbow macaroni
1/2 cup diet mayonnaise
1 cup chopped celery
1/2 cup plain low-fat yogurt
2 tbsp. chopped onion
1 1/2 tsp salt
1/4 tsp pepper
dash paprika


1. Cook the macaroni according to the directions on the package drain it
    with cold water
2. Add the rest of the ingredients to the macaroni, mixing thoroughly
3. Chill several hours.

Monday, April 4, 2011

Chicken Patties

Chicken  Patties

2 cups left over cooked chicken
4 scallions, finely chopped
3 slices boiled ham, diced
2 hard boiled eggs, finely chopped
1 tbsp lemon juice
1 tsp mild (Dijon type) mustard
4 tbsp butter
4 tbsp flour
1 cup milk
1/2 tsp tarragon
1 tbsp finely chopped chives
1/2 cup flour seasoned with
1 tsp salt
freshly ground black pepper
2 eggs, lightly beaten
1/2 cup breadcrumbs
oil or shortening for deep frying


1. Shred the chicken into very small pieces
2. Place in a bowl and combine with scallions, ham, eggs
    lemon juice & mustard
3. Heat the butter in a small saucepan
4. Stir in the flour and add the milk gradually, stirring with a wire whisk
    to form a very thick sauce
5. Add tarragon and chives .Stir the sauce into the chicken mixture
6. Chill the mixture in the refrigerator for 2 hours
7. Form chicken into 8 patties
8. Dredge patties first in flour then in beaten egg and finally in the breadcrumbs
9. Fry the patties in deep hot fat for 8 to 10 minutes until hot and lightly browned

Sausage and Mash

Sausage  and  Mash

8 link pork sausage
6 medium sized potatoes, mashed
1/4 cup milk
2 tbsp butter
1/4 cup Parmesan cheese, grated
1/8 tsp salt
freshley ground black pepper & separeted into rings
oil for deep frying


1. Fry the sausage in a skillet until lightly browned and all the fat has rendered
2. Mash the potatoes adding the milk, 1 tbsp of butter, cheese
    nutmeg salt & pepper
3. Place a layer of half of the potatoes in a buttered baking dish
4. Arrange the sausage over the potatoes
5. Place remaining potatoes in a pastry bag fitted with a large rosette tube
6. Pipe potatoes in a decorative pattern around the sausage
7. Dot with remaining butter and bake in a 400 degree oven for 10 minutes
8. In the maintime, deep fry the onion rings in hot oil for 5 minutes until tender
    and lightly browned
9. Drain onions on paper towels. Garnish dish with onion rings and serve

Sunday, April 3, 2011

Chinese Chicken Cashew Apple Salad

Chinese Chicken Cashew Apple Salad

1 cup cooked chicken
3 tbsp soy sauce
1 tbsp sherry shake of mono sodium glutamate
1 red unpeeled apple cored & diced
3 stalks celery diagonally sliced
2 tbsp dry roasted cashews ,broken
2 tbsp low calorie mayonnaise
2 tbsp plain low-fat yogurt


1. Combine the cooked poultry with the soy sauce, sherry
    & mono sodium glutamate
2. Set aside 15 minutes to marinate.
3. Combine with the remaining ingredients and serve immediately