Hodge Podge Recipe twist for Christmas

The McLeod River Post - - Point Of View - by June McInnes

We’re into De­cem­ber, time to start bak­ing ahead of time so I don’t spend all my time in the kitchen on the magic day.

These recipes are of a more fru­gal na­ture since money is tight as usual, so mak­ing the most of what you have is more im­por­tant than ever.

Ba­con Cakes

2 or more rash­ers of ba­con

12oz (350g) cooked pota­toes 1 ta­ble­spoon of chopped pars­ley 1-2 ta­ble­spoons of milk

1 ta­ble­spoon of flour or corn­flour Salt and pep­per to taste

Oil or fat for shal­low cry­ing in a skil­let

Method

Fry the ba­con un­til crisp, chop into small pieces.

Mash the pota­toes, use a lit­tle of the milk to make a firm mash with the ba­con and pars­ley. Sea­son.

Form into ei­ther 4 or 8 cakes. Coat them with the flour then fry them in a lit­tle oil or fat.

Good with baked beans or a salad. At break­fast or for a snack.

Pars­ley and cel­ery stuff­ing

4 oz chopped cel­ery

2 large onions, chopped fine

4 level tea­spoons of stale bread­crumbs Salt and pep­per to taste

2 level tea­spoons of mixed herbs Hot water to mix 1oz drip­ping, melted

Mix all above in­gre­di­ents to­gether, stir un­til fully com­bined Use to put in your Christmas bird as an al­ter­na­tive to sage and onion or use with chops or chicken, even sausages if liked.

Last recipe is a nice veg­etable pie with a twist on the pas­try from the norm.

Veg­etable pie with cheese and oat­meal crust

Se­lec­tion of veg­eta­bles, e.g pota­toes, car­rots, sweet pota­toes, parsnip, what­ever liked Cleaned, peeled, cooked and chopped

½ a pint of veg­etable stock or water 2oz of oat­meal

6oz flour

1oz of fat

2oz of cheese – grated

Salt and pep­per to sea­son and water to mix the dough

Method Place all veg in a casse­role dish.

Cover with a lit­tle of the stock so they won’t dry out when cook­ing Sea­son. Rub fat into flour then add the grated cheese and oat­meal with a lit­tle salt. Add some of the water and mix un­til the dough is com­bined.

Should be a stiff dough.

Roll out on a floured board, large enough to fit the cho­sen casse­role dish, cover the pie And bake in a mod­er­ate oven for ap­prox. 30 mins, de­pend­ing on your oven, or range.

Nice with salad, or even fries should you crave them. Makes a nice al­ter­na­tive to meat.

June McInnes

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