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Posts Tagged ‘Recipes’

Venison or Beef “Sparrows”

From an old–and we mean very, very, old recipe book comes this amazing recipe for a beef or venison that is incredibly tasty. It has the mingled flavors of parsley and bacon all rolled into a tasty and very tender meat that can be made from even the most inexpensive cut of beef, due to how its cooked. Read the rest of this entry »

Preparation and cooking time : 35 mins.

Makes: 16 bars

Ingredients

300g oatmeal (rolled oats)

250g soft brown sugar

115g plain flour

1 tsp bicarbonate of soda

250g melted butter

500g mincemeat (homemade, if possible – see recipe for Walnut & Apricot Mincemeat with Rum) or store bought

Directions

Preheat oven to 350°F (180°F or Gas4)

1.     In a large bowl mix together the flour, oats, brown sugar and bicarbonate, stir in the butter, mix until combined.

2.     Put half of the oat mixture into a 12″x8″x1″ pan and press down firmly. Spread the mincemeat over the oat mixture. Sprinkle the remaining mixture on top of the mincemeat and gently press down.

3.     Bake for 25-30 minutes or until golden brown. Allow to cool completely then slice into 1”x 4” bars.

Makes approx. 4 lbs (1.75kg)
Preparation and cooking time: 45-50 minutes

Ingredients

12 oz (350g) cooking apples, peeled & chopped
Zest and juice of 1 large orange, zest finely chopped or grated

1 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp ground gloves
6 oz (175g) grated vegetarian suet or melted butter
4 oz (100g) candied orange peel, chopped
16 oz (450g) dried apricots, chopped
16 oz (450g) golden raisins
4 oz (100g) walnuts, chopped
6 Tbsp. dark rum

Directions

1. Combine the chopped apples with the zest and juice of the orange, over a medium heat cook the apples until they’re mushy, stirring occasionally.

2. In a large bowl combine all the other ingredients, then add the cooked apples, mix well.

3. Spoon into clean sterilized jars, seal tightly and place in a cool, dark place for at least 2-3 weeks (it will store happily for a year).

Potatoes Rolled In Bacon

This is a great party finger food. The recipe makes enough for four so double or treble it, depending on the number of guests. Leave the bacon off some of the potatoes and cook separately for vegetarians.

* For this recipe, use stock cubes, for their saltiness, rather than homemade stock.

12 small new potatoes
12 rashers of streaky bacon
10 oz. (280 ml) vegetable or chicken stock*
Generous amount of freshly ground pepper
2 oz. (60 g.) butter (or olive oil for vegetarians)

Preheat your oven to 400°F or 200°C. Butter an ovenproof dish.

Wash the potatoes well, leaving the new potato skin on. Break toothpicks in half and roll one rasher of bacon around each potato securing the end of the bacon with the tooth pick.

Place the bacon-wrapped potatoes into the buttered baking dish, pour over the stock, sprinkle over the freshly ground pepper and dot with small pieces of butter.

Bake uncovered for about 45-50 minutes, until most but not all stock has gone.

Sprinkle a little paprika over the potatoes immediately as you take them out of the oven. Serve hot.

A hot cross bun, is a type of cinnamon flavored bread that gets raisins and currants or other sweets in them. It is a yeast bread and very tasty. Typically and traditionally it was British in origination but it’s become a very traditional part of the United States Easter celebrations as well. The cross marked on the top  is very often traced over in flavored icing is a child’s dream as well as being reminiscent of the Easter Cross. Read the rest of this entry »

With the state of the economy everyone is looking for something cheap and easy to fix for a meal. Some very unique and inventive things can be done when you need something fast, filling, and low cost. These meals do not necessarily have to be less than ideal for your diet either.

One great meal that we’ve found that will feed a family very nicely and also has most of the nutrients that your body needs and not a ton of calories is a very simple “Hamburger helper” type meal that you make yourself. Read the rest of this entry »