Savouries
EGG HUBBLE BUBBLE
This recipe can be used with left-over cooked potatoes, and therefore quantities can be varied.
Fry diced cooked potatoes in fat. Add beaten, seasoned eggs, allowing one per person. Sprinkle
with grated cheese. Cook slowly with a lid over
the pan until the eggs are set.
BAKED POTATOES
1. Scrub potatoes well. Prick all over with a
fork. Rub a little fat into the skins and place wrapped in foil, into the embers of the fire - or leave plain and cook unwrapped. When thoroughly cooked serve hot with butter and grated cheese to make a filling meal.
2. Use cans with fitting lids and put 2 or 3 medium sized scrubbed potatoes in each, covering tightly. Put around the edge of the fire and bake until cooked, approximately 1 hour.
ROASTED ONIONS
Wrap 1 peeled onion for each person in buttered foil and bake around the fire as above.
Serve with fried slices of Crosse & Blackwell Ham & Chicken Roll, or sausages and baked beans.
RISOTTO
8-10 oz fat
4 lb patna rice
4-5 onions, chopped
5 pkts. Maggi Chicken Stock Tablets, dissolved in
1 gallon water
4 large cans Crosse & Blackwell Ham & Chicken Roll,
roughly chopped
Melt the fat, add the rice and the onion and fry gently for a few minutes. Pour in the stock. Simmer gently with the lid on until all the liquid has been absorbed.
Add the Ham & Chicken Roll, reheat and serve.
Serves 20.
QUCKIE SPAGHETTI BOLOGNAISE
3 pt. water
6 tablesp. Maggi Tomato Soup
Powder
4 x 16 oz cans minced beef with
onions
3 bay leaves
3 lb spaghetti
Put the water and the soup powder in a large pan, stir until the mixture thickens. Add the canned meat and the bay leaves and simmer gently for 20 minutes.
Cook the spaghetti in boiling salted water until tender.
Remove the bay leaves and pour the sauce over the hot, drained spaghetti.
Serves 20.
QUICKIE CHILLI -CON -CARNE
8-10 oz fat
5 medium sized onions
4 x 16 oz cans minced beef
5 level tablesp. flour
5 level teasp. chilli powder
1 x 5 oz can tomato puree
1 bay leaf
Salt and pepper
1 x A 2 1/2 can Crosse & Blackwell
Baked Beans
Melt the fat in a pan, add the chopped onion and cook until transparent, add the mince, stir in the flour. Add the chilli powder, tomato puree, bay leaf and seasoning, bring to the boil and simmer for 10 minutes. Add the baked beans to the pan and allow to heat through.
Serve hot with jacket potatoes or 'dampers'. Serves 20.
DUMPLINGS
lb self raising flour
Pepper salt
1 tablesp. Crosse & Blackwell
1 tablesp. Mixed Herbs
2 oz margarine
4 oz suet
Water
Place the flour and seasoning in a bowl. Rub in the margarine and stir in the shredded suet. Make into a soft dough with water. Break off dessertspoon sized pieces, make into even rounds and drop into a simmering stew, which is nearly ready to serve.
Place greaseproof paper under the lid and cover and cook for a further 20 minutes.
Serves 20.
DAMPERS
2 lb self raising flour
2 level teasp. salt
1 large can Ideal Milk, made up to
1 pt. with water
Sieve together the flour and salt. Add the liquid to make a soft dough.
Break off pieces of dough and shape into long strips between floured hands. Wind these round peeled sticks and let each person bake his own 'damper' over the embers of the fire.
Serve with any savoury dish.
Makes about 24 'dampers'
