Recipe cards are a gift to be treasured

Even better than having favourite cookbooks is having hand-written recipe cards that come from the kitchen of an experienced and excellent cook.

We recently received a gift of such recipe cards and it has been a pleasure going through the cards to pick out which ones to try first. Thanks to our friend Marg Springett for sharing such treasures. • • • 6 eggs

1 1/2 cups heavy cream

10 oz. thinly sliced ham

2 cups frozen broccoli

1/2 cup grated cheddar cheese

3 baking potatoes

2 tsps. salt

1/2 tsp. pepper

Whisk eggs and cream together. Add salt and pepper. Thinly slice potatoes.

Take a 9 inch round cake pan with straight edges. Line with parchment paper. Place sliced potatoes in pan. Layer ham, broccoli, cheese and more potatoes. Pour egg mixture over the top and push potatoes down. Cover with foil. Bake about 1 hour at 350 degrees F. Take cover off and bake until golden, about 45 minutes more.

Cool 15-20 minutes in pan. Run knife around, invert and remove parchment paper. Turn over again and serve.

• • • 2 lbs. round steak

1/2 cup flour

2 tsps. salt

1 tsp. pepper

3 tbsps. vegetable oil

1 cup chopped onions 2 cloves garlic, minced 3 cups beef stock

1 bottle beer

1 cup tomato sauce

1 tbsp. worcestershire sauce 1 bay leaf

1/2 tsp. thyme

2 carrots, diced

3 potatoes, diced

3/4 cup celery, diced 1 1/2 cup sliced mushrooms puff pastry

Cut beef in small cubes. In plastic bag combine flour, salt and pepper. Add beef and shake to coat.

In large heavy saucepan heat 1 tbsp. oil. Brown beef in batches, adding more oil as needed. Add onions and garlic and cook until softened. Add stock, beer, tomato sauce, worcestershire sauce, bay leaf and thyme. Bring to a boil. Stir well to scrape brown bits from bottom. Reduce heat, cover and simmer for 1 hour.

Add carrots, potatoes and celery, cover and simmer for 30 minutes. Add mushrooms and simmer 15 minutes until all is tender. Mix reserved flour mixture with a little cold water until smooth. Stir into beef mixture and bring to a boil. Simmer 5 minutes then remove bay leaf. Taste and adjust seasonings.

Divide beef mixture into 8 small casseroles. Cover with foil. Roll out puff pastry and cut into 8 rounds. Chill then brush lightly with beaten egg. Bake in 400 degrees F oven for 12 minutes until puffed and golden brown. Store at room temperature.

Bake casseroles in 400 degrees F oven for 15 minutes. Remove foil and top with puffed pastry.

Joyce Walter can be reached at ronjoy@sasktel.net