LENNON WYLIE

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FAVOURITE FAMILY RECIPES
 
Beer Baked Christmas Ham/Gammon

Mary's Warm Pepper Strawberry Salad

Mary's Crummy Sprouts

Mary's Maple Onions

Mary's Bacon, Potato and Cheese Sauce

Mary's Spaghetti Bolognaise

Mary's Lasagna

Mary's Chicken Fajitas

Liane's Easiest BBQ

Liane's Chicken Tortillas

Liane's Easy Guacamole

Liane's Spinach and Ricotta Cheese Cannelloni

Liane's Penne Sicilian

Liane's Version of Granny's Spag. Bol.

Liane's Pavlova

Liane's Créme Brule

Liane's Chicken and Blue Cheese Sandwich

Sal's Pasta-less Lasagna

Tina's String Bean Patties

Rosie's Friendship Cake

Fold two hands together,
And express a dash of sorrow.
Marinate it overnight,
And work on it tomorrow.

Chop one grudge in tiny pieces,
Add several cups of love.
Dredge with a large sized smile,
Mix with the ingredients above.

Dissolve the hate within you,
By doing a good deed.
Cut in and help your friend,
If he/she should be in need.

Stir in laughter, love and kindness,
From the heart it has to come.
Toss with genuine forgiveness,
And give your friends some.

The amount of people served,
Will depend on you.
It can serve the whole wide world.
If you really want it to!!

Vikki's Cheesy Chicken 'n Ham Toasty

Vikki's Leek and Potato Bake

Mary's Sausage Stew

Mary's Stuffed Peppers

Liane's Spiced Lime Corn on the Cob

Liane's Nachos Grande

Liane's Beef Tomatoes, Mozzarella & Advocado Starter

Liane's Spare Ribs

Austen's Yummy Stuff

Robin Dynamite Yams

Donna's Thunderpants Beans

Liane's Banana and Honey Ice Cream

Liane's Banana and Honey Ice Cream ala Diane

Diane's Spinach Dip

Diane's Homemade Mayo Recipe

Diane's Gobbler Giblet Gravy

Diane's Curried Prawns/Shrimp

Diane's Breakfast Cookies

Pistachio Marzipan Cookies

Mexican Wedding Cakes

Chocolate Cream Crescents 3 ingredients!!

Warm Pepper Strawberry Salad

Strawberries, Iceberg lettuce, red onion, mushrooms, olive oil, white wine vinegar, few leaves of mint, soy sauce, crushed chilies, onion salt :-

Put 3 parts oil to 1 part ww vinegar in a bowl and ground in lots of pepper, a good pinch of onion salt and a pinch of crushed chilies, the mint leaves,  a few shakes of soy sauce, stir and add chopped onion, strawberries, depending on size, quartered, same with mushrooms (if you prefer your mushrooms well done, cook first) let that marinade for about 10 mins, use a hot frying pan or wok, if you're having this with fillet steak, which is the nicest way, use the pan that you cooked the steak in, you only want to cook these for a very few moments in a very hot pan, hence the cooking of the mushrooms first if you prefer them well done, shred the lettuce onto a plate and pile strawberry mix on top, it really is nicest with steak.

Crummy Sprouts

Soda bread (stale for crumbs), onion, thinly sliced, brussel sprouts, butter, onion salt, pepper :-

Cook sprouts, grate soda to make bread crumbs, melt butter in med. size saucepan, add onion salt , lots of ground pepper, add onion, cook onions slowly, don't want them too brown but nice and soft, when they're ready, if needed add more butter, then add soda crumbs, pan should be reasonably dry after adding crumb, low heat and stir occasionally, you want a nice browned finish, drain sprouts well, and add to crumb mix, you can half them if they are large, this will keep warm over a low heat for quite a while or you throw everything into a casserole dish and put in a low oven to keep warm, the longer they sit, the yummier they get, best with roast chicken or steak but makes a nice snack.

Maple Onions

Onions, whatever you prefer, white or red, sliced in rounds, maple syrup, good heavy frying pan :-

you're going to cook this at least 45 mins in advance of wanting to eat, put a desert spoon full of maple syrup in pan, add onions, and cook on the lowest possible heat, stir occasionally, you can either go for really soft, or onion al dente......whatever you prefer, you may need to add a little more syrup as you go, goes lovely with steak, but is nice on beans or cheese and toast, this mix is also nice with ribs.

Bacon, Potato and Cheese Sauce

Maple bacon, or smoked or plain, whatever you prefer, large potatoes for baking, favourite cheese, flour, butter, milk, ground pepper, salt to taste :-

Bake potatoes in oven or microwave, grill bacon, make cheese sauce by melting butter, adding flour, pepper, salt, slowly add milk to make a nice runny sauce, grate in cheese, keep heat low and stir constantly, X slice potatoes, and pour cheese sauce over, add bacon to top..yummy

Spaghetti Bolognaise

Mince meat or steak, onion, garlic, bacon, mushrooms, tinned tomatoes, olives (optional), crushed chilies, paprika, bay leaves, Italian seasoning, ground pepper, salt, olive oil :-

Use a wok or a large saucepan, depends on how many you're cooking for, add olive oil and fry onions and garlic, don't burn, just cook slowly for about 10 mins, add mince, stir occasionally until brown, add pre grilled bacon, chopped up, add tinned toms, use tom tin to measure in some water (depending on how long you intend to cook this, you may need to add more water, but less is best), 2 or 3 bay leaves, Italian seasoning, not too much, chili, salt, ground pepper, simmer slowly for at least 30 mins, but longer is better, add paprika near end of cooking time, mushrooms, again add earlier if you want them well cooked or as I do, last minute. Use with your favourite pasta but traditional long pasta is best and messiest. Add lots of parmesan cheese and if you like olives, add them about 20 mins before serving

Lasagna

Use above recipe without adding any water, make cheese sauce as in Bacon, Potato and Cheese sauce recipe, use pasta sheets, start layers with mince mix, then pasta sheets, then sauce, then another layer of pasta sheets, mince mix, cheese sauce, as many layers as you like finishing with cheese sauce, bake in over for about 30 to 45 mins. Best left to cool, put in fridge, slice and reheat in microwave.

                                                               Chicken Fajitas                                       back to top

Chicken Breasts, Red and/or Green. Yellow Peppers. flour tortillas, crushed chilies, onion, hot chili powder, black pepper, mushrooms, olive oil, sour crème fraise, few leaves of mint, tin tomatoes, and either Walkers sensations, sunbaked tomato flavour is sublime, but all flavours are good, Doritos cool flavour, or Tortilla chips of any sort

Wok, olive oil, crushed chilies, chili powder (be careful), ground pepper, salt, chicken pieces, cook for a few minutes, add onions, peppers, (slice onions and peppers to about same size, I like long strips, easy to eat in the wrap), ok cook slowly, if you like mushrooms well done, add now or later... to sour crème add chopped or shredded mint leaves, put in a small bowl, open tinned tomatoes, lots ground pepper. add chunky mushrooms, chili powder (again be careful), put in a bowl and microwave for 1 minute, all you want to do is heat it a little to infuse flavours, tortillas.....they give you lots of hints for heating on packaging, like wrapping in cling film, I simply put 2 or three on a plate, whiz in microwave for a minute or until hot, then make hammocks, hard to explain, sort of make little cradles side by side, add chicken filling and a spoonful of tomato mix and sour crème mix to each, so when you look down on it, it looks like 2/3 little canoes? The best part is.......while the chicken mix is cooking, use the tortilla chips with the tomato and sour crème to dip 'n munch......so make plenty. How you eat these suckers depends on whose watching........you can fold and munch, or layer like pancakes and use a knife and fork, either way, be prepared for dribbles.

LIANE'S EASIEST BBQ

Sirloin/fillet steaks, baked potatoes, mushrooms/onions/peppers and corn on the cob!!!

Light bbq...take steaks out and let sit in room temperature for half an hour...put lots of pepper and some meat tenderiser if you can find any...prick your potatoes and put in microwave until half cooked, brush with oil and roll in lo fat coarse salt &wrap in tinfoil and throw on BBQ. Cut up your veggies and toss in foil with olive oil, salt & pepper and garlic. Put your corn on the cob in foil with some butter, garlic and seasoning and put on bbq.
Last of all show your steaks to the BBQ...Just enough to let the cow know it's gonna die..serve potatoes with cheese coleslaw and grated mature cheese!!!!

LIANE'S CHICKEN TORTILLAS

Some chicken breasts, onion, peppers, half a tube of tom puree, a couple of squirts of tom sauce, some honey if it needs sweetening, mushrooms, 2 tins of chopped toms, chili powder, pepper, Tabasco, tortillas, mature cheese for grating over and some salsa, guacamole and sour cream.

Cut up bits of chicken (You can use any chicken) and fry in pan with veg...transfer to saucepan and add 2 tins of chopped toms, some tom puree and tom sauce (Quantities depend on how much you are making). Simmer while adding your chili powder, Tabasco and pepper...quantities depending on how spicy u like it...(Sauce should be thick, half sweet/half spicy!! Heat a couple of tortillas in the oven/microwave and put filling in and roll. Put some grated mature cheese and put in oven for 10 mins until cheese melty and gorgeous. Serve with sour cream, salsa and guacamole!!!

LIANE'S EASY GUACAMOLE

AVOCADO, LIME, ONION ,CORIANDER AND FRESH RED CHILI

Cut up onion and chili add to blender until fine. Add avocado, few sprigs of coriander and  squeeze lime juice in. Blend until it looks like the Ghostbusters slime...yum yum

LIANE'S SPINACH AND RICOTTA CHEESE CANNELLONI

250G OF FROZEN SPINACH. 250G OF RICOTTA CHEESE. 1 ONION FINELY CHOPPED, A BIG PINCH OF NUTMEG. CANNELLONI TUBES DEPENDS ON HOW MANY EATING

Fry onions for 2 mins place in a bowl with the defrosted/drained spinach, ricotta cheese and onion. Season They say use a spoon to fill the cannelloni...I lose the head and use my fingers it's quicker but messier. Put in an oven proof dish and make your cheese sauce.

LIANE'S PENNE SICILIAN

PENNE PASTA, 2 TINS OF CHOPPED TOMS, CHILI POWDER/ FRESH CHILIES, 2 ONIONS, MUSHROOMS, PKT OF SMOKED BACON, PEPPER AND A GENEROUS SPLASH OF RED WINE (FOR THE NON-DRINKERS CAN BE EXCLUDED) & A LITTLE CREAM (ANY KIND)

Fry the onion and mushrooms, I like to leave them rustic...cook your bacon and cut it into a saucepan with the veg and add 2 tins of chopped toms and a generous spoonful of chili powder or fresh chilies and a big splash of red wine......Leave to simmer for as long as you have...Right before you're about to serve toss in some cream until the sauce goes from red to orange...tasting all the time... You have to have garlic bread with this and while this is in the oven..you cook your pasta. When ready spoon a big spoonful of sauce over your pasta and top with mature cheese....easy peasy!! This is great the next day!!!!

                                                 LIANE'S VERSION OF GRANNIES SPAG BOL                             back to top

500g of lean minced meat/steak, 2 tubes of tomato puree, big onion, garlic, mushrooms, tom sauce, brown sugar, bay leaves, lemon juice & parmesan

Put the mince in a saucepan and fill with enough water to cover...break up the mince until it's in a paste. Add your chopped onion, garlic and 3/4 bay leaves. Season and let it cook down low for as long as you can...Granny used to let this cook low all day...To speed things up just add less water and stay with it...
Once it's turned brown you can add the tom puree, a big squirt of tom sauce and a spoonful or 2 of brown sugar and generous squirts of lemon Juice. Taste for correct sweetness.. Make whatever pasta you like, garlic bread, cheese bread and serve with parmesan sprinkled over the top and lots of pepper.

LIANE'S PAVLOVA

MEASUREMENTS NEEDED FOR THIS ONE

4 EGG WHITES, 250G OF CASTER SUGAR, 1 AND A HALF TSP OF CORN FLOUR, 1 AND A HALF TSP WHITE WINE VINEGAR,    375 ML OF DOUBLE/WHIPPING CREAM,    WHATEVER FRUIT YOU WANT TO USE

Preheat oven 160oc. Line a 9inch circular baking tray with parchment paper. Whisk egg whites until stiff, then add sugar 1 tsp at a time whisking constantly. Blend the corn flour with the vinegar and whisk into egg white mixture. Spread the mixture into the circle building up the sides so they are higher than the middle and place in oven. Immediately reduce temp to 150oc. Bake for an hour. Turn off oven and leave in oven for another hour. Peel off lining paper and transfer to a plate to cool. Whip cream, put on top and add whatever fruit you have... I like it with strawberries, grapes, pineapples and kiwi fruit but you can add anything!!!


LIANE'S CRÈME BRULE
SERVES 6

4 EGG YOLKS, 1 PINT OF SINGLE CREAM, 60G OF DEMERARA SUGAR AND 30 G OF VANILLA SUGAR & BUTTER FOR GREASING

Lightly butter ramekins dishes, In a large bowl beat the egg yolks with the vanilla sugar. Heat the cream to almost boiling point then slowly pour into egg mixture stirring all the time. Pour custard mixture into ramekins and put in a roasting dish and fill with hot water. Enough to come up half the side of the ramekin dish. Bake in preheated oven at 160oc for about 25 mins or until firm to the touch. Leave to cool. Sprinkle top with demerara sugar and place under a hot grill until caramelized...
You can add fruit to the bottom of the ramekin before adding custard if you like...I don't like warm fruit except stewed rhubarb..The only warning is you'll want more than one!!!

LIANE'S CHICKEN AND BLUE CHEESE SANDWICH

CHICKEN BREAST ( 1 PER PERSON) , 1 TSP OF CAJUN SEASONING, CAYENNE PEPPER, JUICE OF HALF A LEMON, BLUE CHEESE, LOW FAT MAYONNAISE, SALAD AND EITHER TWO BIG BITS OF CRUSTY BREAD OR A PITA POCKET

Season chicken with salt, pepper, and spices, You can use any spices you want) Cook in a non stick frying pan for about ten mins...should be a bit charred, squeeze over your lemon. Mash together the mayonnaise and a big dollop of blue cheese, set aside Put lettuce, tomatoes, scallions (whatever salad you want) and put on top of your bread place the warm chicken on top and add a big dollop of blue cheese mayonnaise...This is so yummy and can get eaten as a snack made with smaller quantities...

Sal's Pasta-less Lasagna

2 medium Italian eggplant (about 3/4 pound each)
1 pound ground round
1 cup spicy tomato sauce
4 medium Portabello mushroom caps (about 12 ounces), stems discarded
1/4 cup olive oil
Salt
Pepper
2 cups ricotta cheese
1 box (10 ounces) frozen leaf spinach, thawed and squeezed dry
2 eggs
1/4 cup Parmesan cheese, plus more for serving
1 pound mozzarella cheese, sliced


1. Trim the eggplant, discarding the stems and leaving peels on, then thinly slice lengthwise 1/4 to 1/3" thick. Arrange in layers in a colander, sprinkling each layer with salt. Let stand in the sink 15 minutes for bitter juices to drain.
2. In a heavy medium skillet over medium heat cook ground beef, breaking up the meat with a wooden spoon until browned and beginning to crisp, about 6 minutes. Drain liquid from skillet and stir in tomato sauce. Remove from heat; set aside to cool.
3. With a small sharp knife scrape away the undersides of the mushrooms to remove the dark brown "gills". Brush mushrooms lightly with some of the olive oil, season with salt and pepper. Cook mushrooms 4 minutes per side in a grill pan or large skillet over medium heat until lightly browned and tender. Cut into 1/2" thick slices; set aside.
4. Heat broiler. Rinse eggplant slices and pat dry. Brush on both sides with olive oil and season with pepper. Broil 3 minutes per side until surface just begins to char; set aside to cool slightly. Reduce oven temperature to 400° F.
5. In a food processor fitted with a metal blade, combine ricotta, spinach, eggs, and Parmesan cheese in pulses until blended. Season to taste with pepper.
6. Lightly oil a 13-x 9-inch glass baking dish. Arrange half the eggplant slices in an even layer on the bottom, overlapping slightly. Top with half the mozzarella and all of the mushrooms. Spoon half of the meat sauce on top then add the ricotta mixture, spreading in an even layer. Arrange the remaining eggplant over the ricotta, then top with the remaining sauce and mozzarella.
7. Bake lasagna about 20 minutes, until cheese is melted and sauce is bubbly. Let cool slightly before cutting and serving.

                                        Tina's String Bean Patties                   back to top

4 cans French style string beans  drained Put in a bowl..
Add Bread crumbs Italian Style)
Add Italian grated cheese
2 eggs
Salt Pepper to taste....
When adding the cheese and bread crumbs use enough so you can make like a Hamburg pattie and it's not falling apart. In frying pan add olive oil and brown the patties both side....They cook fast. Good warm or cold.

Vikki's Cheesy Chicken 'n Ham Toasty

Two slices of plain (proper) white bread, sprinkled with a little grated cheese. Add pre cooked chicken and ham (finely chopped) to the bread and cheese. Then add more cheese and Worchester (spelling) sauce and melt gently under grill. Put two slice of bread together to make sandwich and toast uncooked sides of the bread (thus still melting the contents inside) until brown and crunchy.
 
lift out of grill, get a napkin cause it is messy, and eat!
 
ta - da ........... who says I can't cook........ lol

Vikki's Leek and Potato Bake

Potatoes:            Boil potatoes until cooked and chop into small pieces, put into baking dish for oven. (don't put into oven just yet)

   
Leeks:                Gently cover and cook chopped (and washed) leeks in a little olive oil and butter and drop of water until soft and tender - add black pepper
 
Cheese Sauce:     Melt a little butter under low heat until melted, add flour to mixture (a little at a time) and mix until it looks like honeycomb (not too much flour or the sauce is stinking). Then add milk and beat (until an inch of its life) until you have a milky sauce. Slowly heat sauce (stirring all the time cause its sticks to saucepan) until thick then add lots and lots of grated cheese and cook until cheese is melted.
 
Add leeks to the potatoes in the oven dish and cover with the cheese sauce. Bake in the oven until bubbly and slightly coloured brown on top.
 
Remove from over (careful cause it is warm) scoop out and eat!! mmmmmm........... nice with fish!

Mary's Sausage Stew

Pork Sausages, can be made with Pork 'n Leek, or any of the combination sausages, onions, 1 beef stock cube, or home made stock if you have any, beans, you can use baked beans or kidney, be adventurous, try mixed beans, potatoes, squirt of tomato puree, carrots (optional)

Large saucepan, half full water, add chopped onions, tomato puree, stock or stock cube, sausages, carrots, if you're using baked beans, add them near the finish of cooking, otherwise add your beans now, you usually wont need any salt, so add lots of pepper, bring that to the boil, turn to a simmer, after about 10/15 minutes, you can remove the sausage skins easily with a fork, if you put the sausages in as a link, its even easier, let that simmer for an hour, then add your peeled potatoes, make them in various sizes, cut some very thin slices, others in quarters and a few whole size, the smaller ones help to thicken it all nicely, after 30 mins, it is ready, but, let it cook gently for as long as you like, you can thicken it with a little Bisto and corn flour mixed together, make sure you have lots of lovely fresh bread to dip in the juices, definitely not a dinner party meal. Best served second day. Freezes perfectly.

                                                         Mary's Stuffed Peppers                            back to top

Peppers, any colour, can be cut two ways, either cut off the top quarter and stand and stuff, or slice length ways and lie both halves down and stuff (better for larger peppers.
Soda bread, preferably stale, onion, red is nice, mozzarella cheese, pinch of basil, or a few leaves, onion salt, ground pepper, melted butter.

Crumb soda and add to melted butter, onion, pepper, onion salt, basil, stir well to mix, don't have mixture too moist as the peppers will add their own juices during cooking, stand and stuff pepper, top off with a nice big lump of mozzarella cheese, stick lid on top, lie and stuff pepper, fill both halves and top with mozzarella cheese, drizzle stand and lie peppers with olive oil and put in a fairly hot oven, I use about 200, 20 mins should do, you want the mozzarella well melted, nice as a snack on their own or with steak, chicken or fish. 

LIANE'S SPICED LIME CORN ON THE COB

4 CORN ON COBS
2 LIMES CUT INTO WEDGES
1 TSP SALT
HALF TSP CAYENNE PEPPER and LOTS OF BLACK PEPPER
LUMP OF BUTTER

Pull husks back from corn
Remove silks (feathery strands)
Rub corn with lots of lime, mix salt and peppers together and throw on
corn...place in foil and wrap with lump of butter and cook for ten mins on
hot BBQ or can be done in oven!!! Serve with lime

                           LIANE'S NACHOS GRANDE           back to top

SOME OIL
ONION, GREEN PEPPER, GARLIC, 1 FRESH GREEN CHILI
1 225G OF CHOPPED TOMS
CHILI POWDER , PAPRIKA, CUMIN (ALL HALF A TSP)
1 TIN OF REFRIED BEANS
BIG BAG OF TORTILLA CRISPS
SOUR CREAM
SALSA
GUACAMOLE
CHICKEN BREASTS
SCALLIONS
CHEESE


Heat the oil and throw in onion, green pepper and garlic...cook until soft.
Add the tomatoes and cook for another 5 mins, stir in chili powder,
paprika. Add refried beans breaking them up with a fork. mush them!!! Add in
about 75ml of water and cook stirring from time to time for about ten
minutes. Chop up your chicken into little bits and fry it off and put aside.

Place bean mixture into a serving dish and place tortilla chips around the
outside, scatter bits of chicken on top and cover completely with cheese (
whatever you like)
Place in oven for 10-15mins at 200oc
Drizzle lots of sour cream, guacamole and salsa all around or serve in
separate dishes...YUM YUM YUM!!!

           LIANE'S BEEF TOMATOES, MOZZARELLA AND AVOCADO STARTER       back to top

(per person)
1 BEEF TOMATO or JUST LARGE TOMATO
1/2 PKT OF BUFFALO MOZZARELLA
1 AVOCADO
BASIL, SALT AND PEPPER AND OLIVE OIL
SOME NICE CRUSTY BREAD
SOME BALSAMIC VINEGAR
LETTUCE LEAVES ANY U WANT
LOTS OF PEPPER


(DEAD EASY...MAKE IT IN FIVE)

Tear up some basil, add some salt and lots of pepper with a little olive
oil...Leave as long as you can for it to diffuse...
Cut big slabs of crusty bread and either toast or have fresh
cut up tomato, mozzarella and avocado.
Layer on top of your bread, drizzle basil mixture between layers and arrange
lettuce leaves around the side, drizzle with balsamic...lovely snack or
starter!!!

LIANE'S SPARE RIBS

SERVES 4

2 1/2LB OF PORK RIBS
SALT & PEPPER

SAUCE
1 INCH PIECE (MEN GET WOMEN TO SHOW U WHAT 1" REALLY IS) FRESH GINGER ROOT
2 GARLIC GLOVES
2 TBSP SOY SAUCE, 2 TBSP DRY SHERRY/RICE WINE, 2 TBSP HOISIN SAUCE, 2 TBSP
TOM PUREE, 2 TBSP OF HONEY/MAPLE SYRUP


This is a weekender...start early...
Put ribs in big pot of water and slow boil for as long as you can....I try
to do 3HRS but even an hr makes a difference...take out and place in big
oven dish
combine all the sauce ingredients in a pan and heat gently. Throw ribs into
sauce and leave to sit to marinade...When ready to eat...Put ribs in hot
oven 180oC for 15-20mins ( depends on how u like 'em) or on BBQ


Actually need to make a few meals b4 I would remember what goes into
them...should always write down but I just like to experiment like you and
add and subtract things...

Austen's Yummy Stuff      back to top

Par boil some potatoes….. cut them in slices (like coins) then cut up a pear in coin shapes and place them between the slides of potatoes…. Sprinkle with garlic and lots of butter and bake in the over for about 25 minutes….. yummy.

Par boil some parsnips…. Place them on a baking dish with some butter and brush lots of honey over them…. Then bake for 10 minutes… yummier.

Wrap up an onion with butter in tin foil… air tight…… stick it in the oven with your chicken or meat… when the meats cooked throw it away and eat the yummy onion.

Robin Dynamite Yams

DYNAMITE YAMS
 
Steam (or boil) 3-4 cups peeled and chopped up yams until soft.
Blend with:
    1/2 cup sugar
    2 large eggs (fresh, free-range, if possible for maximum flavor and colour)
    1/4 cup soft butter
    1 teaspoon vanilla
    1/4 teaspoon salt
 
Spray a suitably sized corning ware or Pyrex type dish with no stick cooking spray
Once blended, put all the above into it.
 
For the topping*:
In a small sauce pan:
    melt 1/4 cup butter
    add to it:
        1/2 cup brown sugar
        1/4 cup flour
        1/2 cup chopped pecans
    mix well and spread on top of the yam mixture
(*NOTE:  I usually double the topping recipe because George has a bit of a sweet tooth)
 
Bake for 1/2 hour, uncovered, at 350 degrees.
YES, IT'S REALLY A MAIN COURSE DISH, EVEN THOUGH IT TASTES LIKE DESSERT.  :-)

Donna's Thunderpants Beans

SOUTHERN BAKED BEANS BY PAULA DEEN

1 large onion, diced
2 (16-ounce) cans pork and beans
3 tablespoons prepared yellow mustard
1/4 cup maple syrup
1/4 cup light brown sugar
4 tablespoons ketchup
1 tablespoon lemon juice
1/2 pound bacon strips, cut into 1/2-inch pieces

Preheat oven to 350 degrees F.
In a Dutch oven, mix onion, pork and beans, mustard, maple syrup,
light brown sugar, ketchup, and lemon juice. Top with the bacon
pieces. Bake, covered, for 45 to 60 minutes.

Liane's Banana and Honey Ice Cream

( Would be easier with an ice-cream maker but sure)

INGREDIENTS

4 EGG YOLKS
½ PINT OF MILK
½ PINT OF DOUBLE CREAM
125g (4oz) OF CASTER SUGAR
1& 1/2 TEASPOON OF VANILLA ESSENCE
500G OF BANANAS
3 TABLESPOONS OF LEMON JUICE
2 TABLESPOONS OF HONEY

1.Put egg yolks and sugar in a bowl and whisk until lighter in colour.

2.Heat milk in a heavy saucepan until below boiling point, add a
little of the hot milk to the egg mixture. Stir to blend and then
add in the remaining milk.

3.Put back into saucepan and heat gently, stirring until froth
disappears and mixture coats the back of the spoon.

4.Leave custard to cool and then stir in cream, vanilla essence. mash
bananas with lemon juice and honey and add

5.Pour into a container and freeze for 3hrs.

6.Tip into a bowl and mash to get rid of ice crystals and then
return to container and freeze for further 2 hrs. Take out and mash
and freeze for another 2 hrs.
Remove from freezer 30 minutes before serving.

Diane's Added Recipe

Liane's ice cream uses 4 egg yolks, this uses 4 egg whites.
 
1 cup  200 grams  sugar
4                          egg whites
 
100grams slivered  almonds
2 teaspoons          white vinegar
 
In food processor, grind the almonds with 1/2 of the sugar till fine.
Beat egg whites on low speed till frothy, then on high speed gradually add the remaining 1/2 of the sugar, beat until stiff and glossy, then add the vinegar and beat until it is incorporated.
(To test if the egg whites are stiff enough turn the bowl upside down, nothing should move.
Gently fold the almond sugar mix into the egg whites.
Spoon the mixture into a piping bag with 1/2 inch tip ( or make a cone with baking paper, and cut off the end to make a hole about 1/2 inch)
 
Pipe into small mounds on a baking sheet lined with baking paper ( should be no bigger than a 2 pound coin) and bake in a low oven  for 30 minutes, Turn off the oven and let rest in the oven for a further 1/2 hour.
Let sit on cooling racks until cold, then sandwich 2 cookies together with chocolate ganache.
 
Ganache
 
about 4 oz good quality dark chocolate
2 tblsp                                butter
2 oz double cream.
 
Melt chocolate and butter over double boiler, remove from heat and stir in cream till smooth.
Chill before using
One or two of these with a small scoop of ice cream make a yummy dessert.  ...    Garnish  .....(Orgasm's Optional)

Diane's Spinach Dip

10 to 12 ounces     spinach, can use frozen, but I prefer fresh.
1 cup or 250ml       sour cream/crème fraise
1 cup     250 ml     mayonnaise
1/2 cup or 125ml    chopped scallion
2 tblsp                   fresh chopped parsley
1 tsp                      lemon juice
salt and pepper to taste
                              round crusty bread loaf
 
 
Put spinach, sour cream, and mayo into a bowl.
stir and add onion, parsley lemon juice, salt  and peppermix together and chill.
It can be served heated, just as is, with crackers bread sticks etc., or  put into the hollowed out loaf.
Double the recipe if the bread loaf is a large one.
Reserve the removed bread for dipping.
you may serve cold, or wrap in foil, and heat in oven, on low heat for
 2 hours. Best this way
To serve turn foil back, and surround with excavated bread.
Save the best part for yourself, when the bread is empty, break off the pieces of the shell......this is the best part!
1/2

Diane's Home Made Mayo


1 cup oil Any cooking oil, but not extra virgin if using olive oil, as it is
too strong in flavour)
1 egg
pinch dry mustard, sugar and paprika' salt to taste, and pepper.
1 tsp lemon juice, or white vinegar
Put 1/4 cup of the oil, lemon juice, paprika, salt pepper and sugar in
blender, and whiz for a few seconds to blend.
With feeder cap off blender, or through spout of food processor, and while
blender on slowly add the remainder of the oil, using medium speed.

Diane's Gobbler Giblet Gravy

Triple G  Gobbler Giblet Gravy
Next time you do a turkey this is great, tasty, and adds moisture to dry
turkey
When ordering turkey, or turkey crown, ask butcher to give you some giblets
and necks.
you can do this a day ahead
2 tblsp oil
2 stalks celery
1 large onion
1 large carrot
pinch of thyme, savoury, and sage
Salt and fresh black pepper to taste
giblets.

To a fairly hot pan, add oil and necks and giblets
Sauté until brown, and with lots of brown bits in the pot, add vegetables,
and sauté a few more minutes, until onions are nice and brown
Add water to cover, the thyme, savoury and sage, salt and pepper.
simmer on low heat for a couple of hours.
Strain out veg, and giblets, feed giblets, though not necks to the dogs, and
freeze the stock until turkey day.
When turkey or crown is cooked, drain the juices from the bird onto the
frozen stock ,and put in fridge
I freeze the stock, because when you add the pan drippings, the cold will
make the fat rise to the surface, and congeal quickly, so its easier to
remove.
Heat the stock, and when it begins to simmer add the following.
The amount used will be determined by the amount of stock you have, so start
by adding about 1/4 cup of flour to a glass jar with a tight fitting lid,
add water, about 3/4 cup.
Put lid on tightly, and shake vigorously until the flour is combined with
no visible lumps.
Add to simmering stock and stirring constantly, until stock thickens to your
taste. Add flour water gradually, as it is easier to top up with water if to
thick, than to thicken watery gravy.
Stir for one minute to properly cook in the flour.
Note: Once the turkey has cooked, the time it will take to chill and skim
the stock will be a great resting time for the bird, which should be tented
with foil during the resting period.

Diane's Curried Shrimp/Prawns

3 tblsp butter
2 cups peeled chopped tart green apple
2 cups '" " " " " onion
3 garlic cloves
4 tsp curry powder
3 tblsp flour
pinch each dry mustard, paprika, thyme
2 cups chicken stock ( cubes or home made)
tblsp tomato puree
1/4 cup wine ( should be white with seafood but I use red)
1/4 cup double cream
Melt butter on low heat.
Add apple onion, and garlic and cook until soft.
Add curry, flour, mustard, salt, pepper, and thyme.
Stir often, cook for a minute or two more and turn off heat.
Shrimp are best if you buy either fresh or frozen with shell on.
If with shell, peel, and add shells to warm chicken stock, simmer on low
heat for a few minutes.
Strain, and discard skins
Add shrimp to stock, and poach on medium heat just until shrimp turn
pink....do not overcook,
Remove shrimp from stock.
Add stock to curry mixture, and simmer on medium heat for a couple of
minutes.
Add tomato puree, and wine, lower heat.
If using cooked shrimp, they should be added now, just to warm through.
Add cream, and do not permit the mixture to boil or simmer , as the cream
will curdle.
Serve over steamed or boiled rice.

Diane's Breakfast Cookies
Try these, they sound very unbreakfastlike and waaaay to sweet for breakfast, but each one has pretty sound nutrition, like more than 5 grams protein,
27 grams of carbs, 3 grams of fibre, and the fat count is under a very acceptable 15 grams

 
250 ml ( 1 cup )  butter
250 ml              crunchy peanut butter
125 ml             sugar
50 ml               brown sugar packed ( not demerara sugar)
375 ml or 1 1/2 cups  flour, any but not self rising
5 ml                baking soda
5 ml                baking powder
5 ml                cinnamon
425 ml             oatmeal
300 ml             raisins
 1                    apple, peeled, cored and shredded
125 ml             shredded sweetened coconut
50 ml chocolate chips  (optional)
 
Grease and line baking sheets with baking paper.
Heat oven to 180
 
In large bowl, beat together softened butter, peanut butter and the sugars until creamy
Add eggs, and beat till fluffy
Shake flour, baking powder, baking soda and cinnamon and shake to blend.
 add dry ingredients to the egg butter sugar mix and stir gently, till just blended
Stir in oatmeal, raisins apple coconut and chocolate chips .
Drop onto baking sheets about two round soup spoons each  leave lots of room, between, like 1 and a half inches.
Bake for 15 to 17 minutes till light golden brown.
cool for 2 minutes on the sheets, then remove to cooling rack.
 
the only important stuff.
Start with butter and eggs that are soft
bake only one tray at a time

leave lots of room between cookies to allow for spread and for air circulation.

Turn sheet about half way through the cooking time

Pistachio marzipan.

1.25 ounces shelled pistachio nuts ( if salted, rinse under hot water in a strainer, place on a cookie sheet, and put in a 325 degree oven for 10 minutes, probably around 170 on your dial, remove, wrap in a kitchen towel and when cool, rub off as much of the skin as possible, but don't worry if it doesn't all come off)
3 ounces icing sugar
1 tblsp, plus 1 teasp Lyle's golden syrup ( 1 ounce)
1/2 teasp light oil or glycerin
Green food colouring a few drops, (optional))

In your food processor, process the nuts till a smoothish paste forms, or
till nuts finely ground.
Add the icing sugar and process till well mixed.
Add glycerin and syrup and food colouring till well mixed
Remove and knead by hand if necessary till all is well combined.
form into small square, and wrap tightly in plastic wrap, and leave
overnight.
the next day, make Ganache
3 ounces good dark chocolate.
3 tblsp, or 1.5 ounces double cream
1/2 teasp Lyles
Chop choc finely.
Heat cream and syrup to a boil in a small saucepan, remove from heat, add chocolate stir till choc is dissolved and set aside to cool.
Roll marzipan between 2 sheets of plastic wrap into a roughly 12 inch by 6 inch sheet.( I use a measuring tape and fold the wrap around the marzipan when rolling to keep shape, this takes a bit of time, but by the second one, you will have the knack of it)
Remove the top sheet of plastic from Marzipan, spread the ganache over it, except for about a 1/4 inch along one long side.
Using the bottom plastic sheet, slide the marzipan onto a cookie sheet, and refrigerate until the choc dulls and is barely tacky to the touch, just 10 minutes or so.

Remove from fridge, and starting at the long edge which is chocolate covered, roll the marzipan into a log, pressing down as tightly as possible to make it adhere tightly.
If a little ganache squirts out, wipe it away, so that only the marzipan shows on the outside.

Leave the bottom sheet of plastic in place so it will catch all of the topping

Topping
2 ounces of chopped pistachios
egg white, lightly beaten
Brush the marzipan with the egg white and roll in pistachio's tightly wrap the roll in the plastic, wrap again in foil and freeze when ready to serve, remove from freezer and leave for a few minutes to soften just a bit.
unwrap, and with a serrated blade knife, slice about 1/2 inch thick.
Dip knife in hot water between slice if necessary.
If serving right away, place each slice on min muffin paper cups, or if
giving on a plate of cookies, wrap each in a square of plastic.
Need to know stuff
The marzipan is easier to handle if left to rest overnight.
These will keep for months frozen, and are usually the cookies I make first
They may sound complicated but are just fiddly.
Don't try to process more than one lot of marzipan at a time, as its one of those things that work best in single batches. You can process one batch of marzipan, and washing the bowl, do another right away.
The Ganache recipe can be safely doubled.
Glycerin is best for keeping the moist chewy nature of the cookie, but light oil will work well.
Plastic wrap is better than waxed paper for rolling as it lies flat.

Mexican Wedding Cakes

1.75 ounces pecans
4 ounces icing sugar
8 ounces butter
1/2 tsp vanilla extract
6 ounce of icing sugar to roll the cookies in at the end.
8.75 ounces all purpose flour ( plain flour, not self rising)
place the pecans on 2 cookie sheets and toast in a preheated oven at 180 for 10 minutes or so, till lightly browned. Cool
In your food processor process the icing sugar, and pecans till the nuts are powder fine. (lovely smell!)
Cut the butter into a few pieces, and add it with the motor running.
Process till smooth and creamy.
Scrape down the sides of the bowl.
Add the vanilla and pulse in.
Add the flour and pulse just until it starts to clump together. Scrape the dough into a bowl, cover tightly, and chill from 1 to 3 hours, no more.
Measure the dough by tablespoons, form balls, and place on an ungreased cookie sheet about 1+1/2 inches apart.
Bake 15 to 20 minutes, till cookies barely begin to brown
To bake them evenly rotate the cookie sheets from top to bottom, and from front to back halfway through the baking.
Cool the cookies on the sheets for 2 or 3 minutes, then remove them with an angled spatula.
Immediately roll the cookies in powdered sugar, and cool completely on wire racks.
When cold roll again in the icing sugar, and store in airtight tins.
Store at room temperature.
What you need to know.
Distribute the cookies as evenly as possible on the sheets to prevent burning.
Cool the cookie sheets completely between batches, or run the undersides under cold water to cool quickly
If your cookie tin lids don't fit tightly, put some waxed paper or foil on top of the tins , as much as necessary for the lid to fit tightly.
Cookies can burn in no time, so watch them carefully.
These will keep for a month.

Chocolate Cream Crescents 3 ingredients!!

450 grams/ or 1lb milk chocolate.
250 grams cream cheese
2 cups of very finely chopped pecans, or crushed vanilla wafer cookies
Soften cream cheese
Melt choc over hot water, and let cool.
Blend with cream cheese
Refrigerate till cold
Remove from fridge and form into bite sized logs, and form into crescent
shape.
Roll in crushed nuts.
Store in a tin between layers of plastic wrap or waxed paper.

things you need to know. 
This can be messy, but as soon as you have the rough log shape, give them a
roll in the nuts and then form crescents.
If you toast the nuts in a 180 degree oven for 10 minutes, and cool before crushing, you will find they have a much better flavour

 Baileys chocolate Truffles
1/2 cup double cream
1/4 cup butter
3 tblsp granulated (castor) sugar
8 oz good quality dark chocolate
1/4 cup Baileys
chop chocolate
Heat cream, butter and sugar to boiling stirring all the while.
Remove from heat, add chocolate.
Stir to dissolve chocolate Cool, and add Baileys
Refrigerate overnight till cold.
when mixture is firm, roll into bite sized balls, and roll cocoa.
Store in a tin between layers of plastic wrap or waxed paper.
Both of these could be made around this weekend or later, and will keep
well.

Mini Pecan Tarts

makes 3 to 4 dozen tarts

Crust

4 ounces butter
5 ounces plain flour
3 ounces cream cheese

Cut butter into small cubes and refrigerate
Put flour into bowl of food processor, and add butter and cream cheese, and
pulse only until the dough starts to clump together
Scrape onto a bit of plastic wrap, and press together.
Take rounded teaspoonful of dough, shape into ball, and place in bottom of
ungreased mini tart tins.
use index finger knuckle to press dough into and up the side of tart tins.
Briefly refrigerate the dough if it becomes too sticky.
Set tins on cookie sheet, at least 1/2 inch apart, refrigerate and make filling.

Filling

1 large egg, ,lightly beaten
6 ounces Lyle's golden syrup
2.75 ounces Dark brown sugar ( not Demerara sugar, too coarse)
1 ounce butter
1 teasp vanilla extract ( always use the good stuff)
4 ounces roughly chopped pecan pieces

Combine all ingredients, except for pecans, when well mixed add nuts.
Spoon about 1 teasp of filling into tart tins.
Bake in preheated oven at 180 for about 20 minutes, till set but still soft in the center
Let the tarts cool in the tins, on the cookie sheet on a rack ( much easier to remove from tin when cool)
A small knife point or cuticle pusher will help to remove the stubborn ones.

Important tips

Make sure there are no bare areas in the dough where the metal comes
through, and be sure the filling doesn't come all the way up to the tart rim, as it will be like glue, and make the tarts stick to the tin.
If you have only a dozen tins, you can bake these in batches.
Leave dough, in the fridge till tins are clean and ready to use again, and be sure to stir the filling.
If you prefer bigger tarts, you can bake in mini muffin tins, just increase baking time by 5 minutes or so
Here is my own recipe, using the same pastry, but a different filling

Rugelach Tarts
Same method as pecan tarts, same ingredients for pastry

Filling

2.5 ounces castor sugar
2 ounces brown sugar
1/2 teasp cinnamon
3.75 ounces golden raisins
3.5 ounces coarse chopped nuts ( pecans, walnuts)
4 ounces apricot jam, well stirred before using
Combine all, and put in tart pans.
If you have a bit of leftover dough, roll it and cut with tiny cutter to
make little lids for the tarts...don't need to cover the entire top, but it
helps to keep the filling from overflowing and also looks decorative
Again, be careful there are no bare spots on the pans, and don't over fill.
Bake at 180 for 15 or so minutes, till pastry edge is lightly browned
You can make a double batch of the pastry, and leave refrigerated till ready to do second batch

Rugelach tarts can be frozen and will keep for months, pecan tarts will keep for 2 weeks at room temperature in a tightly lidded tin.

Beer Baked Christmas Ham/Gammon

Cooking time depends on the size of the ham, this can be done with a little joint of ham or a full joint of ham.

you need :-

Ham (obviously)
Beer (you can use stout or Guinness for a stronger colouring and flavour)
Cloves
Honey
Mustard (whatever is your favourite type)
Pork Cocktail Sausages

Utensils
Large saucepan
Roasting dish to fit ham
Sheet of foil

Place ham in pot, fat side down, you can use a small rack inside pot if you wish to stop the ham sticking to the bottom, pour in beer over ham, level to about 2 inches from top of pot as beer tends to froth at first, bring to the boil, WATCH !, don't let in froth over, turn down to a really low simmer, if the ham is big, don't worry that it doesn't all fit in the pot, you'll be turning it after a while, cover loosely with foil, keep foil INSIDE pot to prevent condensation dripping on cooker, do this Christmas Eve, makes a lovely smell in the house, times vary, about 1 to 2 hours should do, half way through, turn joint if its a large one.

Remove from heat and let it cool, remove ham and place in fridge, wrap in Clingfilm or similar to keep juicy, keep about a pint of the beer that it was cooked in, save the rest to containers and freeze for later use during the year, it makes a great gravy.

Christmas Day, about (again depending on size of ham and how many other things you're cooking in the oven at the same time, 2 hours before you want to serve the ham, put a few tablespoons of the beer cooking juices in the bottom of the roasting dish, place ham in dish, slice fat criss cross, try to skim off some of the thick skin, but leave as much fat as possible, stick cloves in, say about 15 ish, place cocktail sausages all around bottom of ham, grind black pepper over everything, and pour honey over the ham, cover loosely with foil and place in oven, after about an hour (again depending on size) remove foil and let it crisp up on top, the crispier the better.

For the Honey/Mustard gravy

use the beer stock, simmer in a saucepan and strain to remove any bits, add mustard to taste, as much or as little as you like, then thicken with a little corn flour and tiny bit of bisto, don't use granules, use the powder and make a paste with a tiny amount of water first, then add a little at a time and stir well.........
The sausages will be all sticky and gooey and delicious, remove ham and slice, or slice in dish if large enough, cover with foil, keep warm on top of cooker or upper oven but don't cook any longer.

Bread sauce is a must with this, either make your own or use store bought

Leftovers  yum yum

make big ham sandwiches with stuffing and bread sauce and a smear of the honey/mustard gravy......  :o)