Personal Recipes

Picture of original hand written recipe9th May, 1972

From Mrs Rosemary Manuel from around 1970.

Banana and Apricot Jam Pasties

  • 8 ounces plain flour
  • 2 ounces margarine
  • 2 ounces lard
  • 2 bananas
  • 1 tablespoon apricot jam
  • 1 ounce caster sugar
  • A little milk
  • Pinch of salt
  • Cold water to mix

Light the gas cooker and set to Gas mark 7 [425 F]. Sift the flour and salt into a bowl, then rub in the margarine and lard with enough water to make fairly stiff dough. Roll out the mixture to about one eight of an inch thickness, then cut into eight, four and a half inch rounds.

Peel and skin the bananas and mix with the jam. Place a little of the mixture into the centre of each round and fold over, seal the edges, and flute with the finger and thumb. Bush the pasties with milk, then sprinkle with sugar. Place on a baking tin and bake in the centre of the oven fpr between fifteen to twenty minutes or until golden brown. Allow to cool before serving.

Sandwich Fillings

Apple Cream Cheese

Peel and grate 2 dessert apples and mix with about 4 ounces of cream cheese, then add a tablespoon of lemon juice and salt and pepper to taste.

Mushroom and Ham

Wash and slice a quarter pound of button mushrooms then cook in one ounce of butter until soft, drain and allow to cool, Chop finely, and mix with quarter pound cooked ham which has been either chopped or minced.

Egg and Shrimps

Scramble two eggs and allow to go cold, drain the liquid from a small tin of shrimps and mix with the eggs, stir well. Fresh shrimps can be used.

Banana and Date

Mash 2 large bananas in a bowl and stir in a few drops of lemon juice and two ounces of chopped dates.

Chocolate and Almonds

Chop two ounces of blanched almonds and mix with two tablespoon of chocolate spead.

Orange and Honeydew Melon Salad

  • One large honeydew melon
  • Three large oranges
  • One and a half ounces caster sugar

Halve the melon and scope out the flesh and juice into a bowl. Peel the oranges thickly and remove all the pith. Divide the flesh into segments and remove the skin, and then cut the segments into pieces. Mix with the melon and juice then add the sugar, cover and leave overnight.

Next day place in eight containers [plastic] with lids and these can be used for picnics.
Tinned mandarin oranges can be used, drain off the juice and soak the fruit in the juice overnight, sugar will not be necessary.

Butter Cream

  • Four egg yolks
  • Eight ounces granulated sugar
  • Half a pint of water
  • Very finely grated rind of one orange

Beat the butter into a soft creamy consistency. Place water and the granulated sugar into a saucepan and slowly dissolve with allowing to boil, when the sugar has melted bring quickly to the boil. Meanwhile put the eggs into another bowl and beat thoroughly until creamy. Very gradually pour the syrup into the beaten eggs beating continuously; as the mixture cools it will become thick and creamy. When creamy beat in the grated orange rind.

Stuffed Sweet Apples

  • Four large dessert apples
  • Two ounces sultanas, cleaned
  • Two ounces chopped walnuts
  • One tablespoon clear honey
  • One level tablespoon soft brown sugar

Wash the apples and remove the cores, then mix the sultanas, walnuts and sugar together in a saucepan. Heat gently until the sugar has dissolved, then leave to cool. Stuff the apples with the walnut and honey mixture and then wrap in aluminium foil to preserve for a picnic.

An alternate method;-
Chop up glace cherries, bananas and almonds then add desiccated coconut. Mix with enough raspberry jam to bind the mixture together and save as above.

Individual Jellies

  • Fourteen ounce tin of red cherries
  • One packet of strawberry jelly

Drain off and save the juice from the cherries, remove any stones and discard.
Make up the cherry juice to a pint by the addition of water and bring to the boil. Break up the jelly and place in a bowl, then add the heated cherry juice, stir until the jelly has dissolved. Divide the cherries between six small containers and add the liquid in equal amounts. Allow to cool and set before use.

Alternate method
Use fresh or tinned strawberries with lemon jelly and stoned black grapes [a mixture of green and black grapes can be used].

Cherry Cookies

  • Eight ounces of butter
  • Six ounces of butter
  • Two ounces corn flour
  • Two ounces icing sugar
  • One ounce cornflakes, [crushed]
  • Six glace cherries, [quartered]
  • Pinch of salt

Light the gas oven and set to a moderate mark 4 [350 F], then grease two large baking trays. Melt the butter into a large saucepan and remove from the heat. Sift the flour, corn flour, icing sugar and salt into the saucepan and beat into a smooth constituency and allow to cool. Form the mixture into twenty four balls the size of walnuts, then roll in the crushed corn flakes, flatten slightly. Place a piece of the cherry in the centre of cookie and bake in the centre of the pre heated oven for about 30-35 minutes or until golden brown. Allow to cool, and store in a airtight container.