Kellogg's - "Bran New Idea" Book

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Savoury Bran Pancakes

Cooking time: 15 minutes, Yield: approx. 6 pancakes

  • Pancakes
  • 4oz Wholemeal flour 100g
  • Salt and pepper
  • 1 Egg 1
  • ½ pint Milk 300 ml
  • Oil
  • Filling
  • 4oz Tuna fish 100 g
  • 4oz Chopped tomatoes 100g
  • ½ Green pepper (finely chopped) ½
  • 3oz All-Bran Cereal 75g
  • ½ teasp Cayenne pepper (optional) ½ x 5 ml sp

Sieve flour, salt and pepper. Add milk and egg and beat well.

Add oil to pan and fry the pancakes. Leave aside. Mix together tuna, tomatoes and green pepper, then gradually fold in All-Bran and cayenne pepper. Stuff the pancakes and roll up and place in ovenproof dish. Cover with a glass lid or foil and bake in a moderate oven, 180°C (350°F) Gas Mark 4, for 15 minutes. Serve immediately.

From: Mrs. Susan A. Hall,
Llandudno Junction.

Chicken Stuffed Green Peppers with Tomato and Herb Sauce

Cooking time: 30 minutes, Yield: 6servings

  • Filling
  • 12oz Cooked long grain rice 350g
  • 1 x 16 oz can Whole peeled tomatoes 450g can
  • 6 Medium green peppers 6
  • 2 Chicken pieces (cubed) 2
  • 1 Small onion (diced) 1
  • 1 Courgette (diced) 1
  • 2 tbsp Fresh parsley 2 x 15ml sp
  • 1/2 teasp Salt 1/2x 5ml sp
  • pinch Oregano pinch
  • pinch Pepper pinch
  • 2oz All-Bran Cereal 50g

Cut off tops of peppers and remove seeds. Cook, uncovered in boiling water for three minutes. Drain and set aside. Chop the tomatoes and combine with remaining ingredients. Spoon mixture into peppers.
Top with Tomato and Herb Sauce. Place in shallow baking dish. Add water to cover bottom of dish. Cover with glass cover or with foil. Bake in a moderate oven, 160°C (325°F) Gas Mark 3, for 30 minutes. Serve immediately.