Scalloped Mushrooms

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Makes 4 servings.

Ingredients

• 1 oz. butter

• 8 oz. mushrooms

• 1 oz. corn flour

• 4 hard-boiled eggs

• 3/4 pt. milk

• 2 tomatoes

• Salt and pepper

• Bread crumbs

• Nutmeg

• Chopped parsley

Method

1. Make sauce with butter, corn flour, and milk and season with salt and pepper and a pinch of nutmeg.

2. Add thinly sliced mushrooms and simmer for about 10 minutes.

3. Put sliced eggs and peeled and sliced tomatoes into a fireproof dish.

4. Pour mushrooms and sauce over.

5. Sprinkle with bread crumbs and put into a moderately hot oven (400 F / Gas Mark 5) until brown and crisp, about 20 minutes.

6. Sprinkle with parsley before serving.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Red Cabbage Casserole

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Makes 4 to 6 servings.

Ingredients

• 2 lb. red cabbage

• 4 oz. butter

• Salt and pepper

• 8 oz. eating apples

• Ground cinnamon

• 1 Tbsp. castor sugar

• 1 Tbsp. vinegar

Method

1. Remove damaged leaves. Cut cabbage in quarters, removing stalk and thick ribs. Wash well and chop coarsely.

2. Place cabbage in casserole; season with salt and pepper and a good pinch of cinnamon. Sprinkle with vinegar.

3. Cut the butter into small pieces and mix through cabbage. Cover with greased paper or foil and lid.

4. Cook in a moderate oven (375 F. - Gas Mark 4) for 1 hour.

5. Peel apples; remove core and pips. Sprinkle with sugar.

6. Arrange pieces of apples, evenly through cabbage. Cook for a further 30 minutes.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Garlic Potatoes

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Ingredients

• 3 medium potatoes

• 12 oz. Cheddar cheese, grated

• 1/2 tsp. salt

• 2/3 c. whipping cream

• Freshly ground pepper

• 4 garlic cloves, crushed

Method

1. Combine potatoes in large saucepan with enough water to cover and bring to a boil over high heat.

2. Reduce heat and simmer until tender, about 20 minutes.

3. Drain well.

4. Let stand until cool.

5. Preheat oven to 350 F.

6. Slice potatoes thinly and arrange in a lightly buttered shallow baking dish.

7. Sprinkle with salt and pepper.

8. Top with 1/3 of cheese.

9. Pour over 1/2 of cream.

10. Top with 1/3 of the remaining cheese.

11. Pour over remaining cream.

12. Top with remaining cheese.

13. Sprinkle garlic evenly over top.

14. Bake until browned and crisp, about 40 minutes.

Courtesy of Robeston House of Pembrokeshire, Wales.
Published in House of Lancaster Cookery Book, 1986.

Mint Carrots

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Makes 4 servings.

Ingredients

• 3/4 lb. carrots, (about 6), peeled, and sliced 1/4 inch thick (about 2 cups)

• 1/8 tsp. salt

• 1 tsp. grated lemon rind

• 2 Tbsp. fresh lemon juice

• 2 Tbsp. butter

• 1 Tbsp. finely chopped mint (or 1 tsp. dried crumbled mint leaves)

• 1 Tbsp. sugar

• 1 tsp. cornstarch

Method

1. In a 2-quart saucepan, boil carrots in 1 cup boiling water until tender crisp, about 4 to 6 minutes.

2. Drain. Reserve 1/3 cup of liquid.

3. In another saucepan over medium heat, melt butter.

4. In a small bowl, stir together sugar, cornstarch, and salt.

5. Stir into butter until smooth.

6. Stir into lemon rind, lemon juice, and mint, stirring constantly over moderate heat.

7. Cook until boiling clear and thickened.

8. Add carrots and toss to glaze evenly and heat.

Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986

Marrow (Zucchini) Savoury

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Makes 4 servings.

Ingredients

• About 8 oz. cooked marrow (large zucchini)

• 4 oz. grated cheese

• About 8 oz. cooked rice

• Salt and pepper

• About 8 oz. cooked potato

• 2 oz. butter

Method

1. Mix diced marrow, rice, and diced potato with about 1 ounce cheese. Season carefully.

2. Put layer into a greased fireproof dish; sprinkle with some of the remaining cheese and a few flakes of butter.

3. Add another layer of vegetables; sprinkle with cheese and continue until all the ingredients are used up, finishing with cheese and flakes of butter.

4. Bake for about 20 minutes in a moderate oven (375 F. - Gas Mark 4).

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986

Cheesy Broccoli & Artichoke Casserole

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Serves 4 to 6.

Ingredients

• 10 oz. pkg. frozen cauliflower

• 1/2 c. mayonnaise

• 10 oz. pkg. frozen chopped broccoli (2 c. fresh)

• 2 lightly beaten eggs

• 1 tsp. lemon juice

• 3 carrots, sliced

• 1 tsp. Worcestershire sauce

• 1 (14 oz.) can artichokes, chopped

• 1 c. sharp Cheddar, shredded into fourths

• 1/4 c. butter or margarine, melted

• 1 (10 oz.) can cream of mushroom soup

• Garlic salt

• Bread crumbs

Method

1. Cook broccoli and cauliflower until tender, drain.

2. Cook carrots until tender, drain.

3. Place artichokes in greased 9-inch casserole. Combine soup, mayonnaise, eggs, lemon juice, and Worcestershire.

4. Mix well.

5. Combine soup mixture, broccoli, cauliflower, and carrots.

6. Pour over artichokes; sprinkle with bread crumbs and cheese, then garlic salt.

7. Bake at 350 F for 25 minutes.

Courtesy of member Diane Sendall, House of Lancaster Cookery Book, 1986

Artichoke & Potato Salad

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Serves 4 to 6.

Ingredients

• 1/2 c. chopped celery

• Pepper

• 1/2 c. mayonnaise

• 1 Tbsp. parsley

• Oil and vinegar dressing

• 1 1/2 c. chopped, cooked potatoes

• 1 Tbsp. lemon juice

• 1/2 c. green onions or regular onions, chopped

• 1 (16 oz.) can artichoke hearts, chopped

• Parmesan cheese (optional)

• 2 hard-boiled eggs, chopped

• 1 Tbsp. Dijon mustard (optional)

Method

1. Marinate artichoke hearts in lemon juice and oil and vinegar dressing (with Dijon mustard if desired) for about 2 hours.

2. Drain, reserving marinade.

3. Mix mayonnaise with marinade and combine with the rest of ingredients (including Parmesan if desired).

4. Toss lightly.

5. Season with pepper.

Notes

• Can be made ahead.

Courtesy of member Diane Sendall, House of Lancaster Cookery Book, 1986

Welsh Leek Salad

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Ingredients

• 7 medium size leeks

• 1 Tbsp. chopped parsley

• 1 tsp. salt

• Dressing:

  • 1 hard cooked egg, chopped

  • 1/2 c. olive oil

  • 1 Tbsp. snipped chives

  • 1/4 c. cider vinegar

  • 1 tsp. salt

  • 1 Tbsp. grated onion

  • 1/4 tsp. pepper

Method

1. Make dressing in a jar with tight fitting lid.

2. Combine oil, vinegar, onion, chives, salt, and pepper.

3. Shake to blend well.

4. Refrigerate until needed.

5. Trim root ends of leeks.

6. Trim green tops so that leeks are about 7 inches long.

7. Wash leeks thoroughly.

8. In a medium size skillet, bring 1 1/2 quarts water and 1 teaspoon salt to boiling.

9. Add leeks.

10. Simmer, covered, for 15 minutes or until tender.

11. Drain.

12. Cool for 30 minutes.

13. Arrange leeks in a dish.

14. Pour dressing over leeks.

15. Refrigerate, covered, for 3 hours or until well chilled.

Courtesy of member Rose Hillman Mort, House of Lancaster Cookery Book, 1986

Turkey Pate

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Serves 4.

Ingredients

• 4 oz. butter

• 2 to 3 drops Tabasco sauce

• 8 oz. cooked turkey, minced

• Pinch of ground cloves

• 1 Tbsp. sherry

• Salt and pepper

• 1/2 tsp. lemon juice

• 2 oz. melted butter

Method

1. Cream the butter and mix in the turkey.

2. Add the sherry, lemon juice, Tabasco, and cloves and stir well to mix.

3. Season to taste with salt and pepper.

4. Put into individual pots, smooth the surface, and pour over the melted butter.

5. Cover with foil and chill.

Notes

• This recipe is equally good with cooked duck or goose instead of turkey.

Courtesy of member Eileen Dyer, House of Lancaster Cookery Book, 1986

Prawn (Shrimp) Cocktail

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Serves 4.

Ingredients

• 1/2 medium lettuce, washed and dried

• 2 level tsp. bottled horseradish sauce

• 2 Tbsp. mayonnaise

• 2 Tbsp. lemon juice

• 4 Tbsp. natural yoghurt

• 8 oz. cooked shelled shrimp (medium)

• 1 Tbsp. tomato ketchup

• 2 Tbsp. Worcestershire sauce

Method

1. Shred lettuce and use to half fill 4 large wine glasses.

2. Leave on one side.

3. Combine mayonnaise, yoghurt, Worcestershire, horseradish sauces, and lemon juice.

4. Add shrimp and chill slightly.

5. Spoon equal amounts into the wine glasses.

6. Serve with thinly sliced, buttered whole wheat bread.

Notes

• To make an excellent tuna cocktail, substitute drained canned tuna for shrimp and add 4 level tablespoons finely chopped cucumber to mixture.

Courtesy of member Eileen Dyer, House of Lancaster Cookery Book, 1986

Spinach Stuffed Eggs

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Serves 4.

Ingredients

• 4 hard-boiled eggs, halved

• Salt and pepper

• 2 oz. Ricotta cheese or cream cheese

• Pinch of grated nutmeg

• 1/4 tsp. cayenne pepper

• 2 Tbsp. grated Parmesan cheese

• 2 Tbsp. cooked spinach, finely chopped

Method

1. Remove yolks from the egg halves and put in a small mixing bowl.

2. Add the cheeses and the spinach.

3. Beat the mixture until it is smooth.

4. Season to taste with salt, pepper, and nutmeg.

5. Spoon into the empty halved egg whites and sprinkle with cayenne pepper.

Courtesy of member Eileen Dyer, House of Lancaster Cookery Book, 1986

Gruyere Cheese Fritters

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Makes approximately 40 fritters.

Ingredients

• 1 egg white

• 1/4 c. flour

• 1 lb. Gruyere cheese, grated

• 1 egg

• 2 Tbsp. chopped parsley

• 2 Tbsp. milk

• 1/4 tsp. grated nutmeg

• 3/4 c. bread crumbs

• 1/2 tsp. paprika

• Oil for deep frying

Method

1. Whisk egg white until foamy.

2. With hands, mix in cheese, parsley, nutmeg, and paprika until well blended.

3. Chill for 2 to 3 hours.

4. Mix together flour, egg, and milk.

5. Shape cheese mixture into 1 inch ball and dip in egg mixture, then in bread crumbs.

6. Refrigerate overnight.

7. Heat oil to 350 F.

8. Fry balls for 3 to 5 minutes.

9. Drain on paper towels.

10. Serve immediately.

Courtesy of the Old Bridge Hotel in Cambridgeshire, England.
Published in House of Lancaster Cookery Book, 1986.

Stuffed Mushrooms

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Ingredients

• 8 large mushrooms

• 1 oz. fresh white bread crumbs

• 1 oz. butter

• 2 level tsp. finely chopped parsley

• 1 level Tbsp. finely grated onion

• 1/4 tsp. salt

• 1 oz. lean bacon, finely chopped

• Freshly milled pepper

Method

1. Wash and peel mushrooms; chop stalks and retain caps.

2. Melt butter in a saucepan; add mushroom stalks, onion, and bacon.

3. Fry very gently, browning, for 5 minutes.

4. Stir in bread crumbs and parsley.

5. Season to taste with salt and pepper.

6. Pile equal amounts into each mushroom cap; transfer to buttered oven proof dish.

7. Bake at top of moderately hot oven (375F.) for 10 to 15 minutes.

8. Serve immediately with crisp, buttered toast or Melba toast.

Courtesy of member Eileen Dyer, House of Lancaster Cookery Book, 1986

Liptauer Cheese Hors D'oeuvres

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Ingredients

• 1 lb. 3 oz. cream cheese (room temperature)

• 5 Tbsp. unsalted butter (room temperature)

• 6 oz. sharp Cheddar cheese (room temperature)

• 1 1/2 tsp. Dijon mustard

• Sweet Hungarian paprika for color

• 1 round bread

• Worcestershire for seasoning

Method

1. Combine cream cheese, butter, cheddar cheese, mustard, and paprika.

2. Cut top off bread; hollow out (remove inside and make bread shell).

3. Garnish and put in individual bowls the following: cans flat filet anchovy, green onions, capers, cucumbers.

4. Use rye, pumpernickel, or black bread squares.

Courtesy of member Lee Becker, House of Lancaster Cookery Book, 1986

Welsh Rarebit

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Makes 4 servings.

Ingredients

• 2 Tbsp. butter or margarine

• 1/2 tsp. dry English mustard

• 1 lb. sharp Cheddar cheese

• Dash of cayenne pepper

• 1/2 c. light beer

• 1 tsp. Worcestershire sauce

• Egg

• Toast slices

• 1/2 tsp. salt

Method

1. Slowly heat butter in a medium size saucepan; add cheese and beer.

2. Cock over a low heat, stirring frequently until the cheese melts.

3. Remove from heat.

4. In a small bowl, beat egg with salt, mustard, cayenne, and Worcestershire.

5. Gradually add to the cheese mixture, stirring until well combined.

6. Stir over low heat until mixture is piping hot and smooth, about 5 minutes.

7. Serve over hot toast.

Notes

• To keep Rarebit warm, turn into top part of double boiler. Let stand over hot water until ready to serve.

Courtesy of member Joan Daniel, House of Lancaster Cookery Book, 1986

Cheddar Cheese Straws

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Makes 40.

Ingredients

• 1 pkg. pie crust mix

• Dash of cayenne pepper

• 4 oz. (1 c.) grated sharp cheese

• 1 tsp. Worcestershire sauce

• 1 tsp. dry English mustard

Method

1. In a medium size bowl, combine pie crust mix, cheese, mustard, and cayenne; toss lightly with a fork to blend.

2. Add Worcestershire to 1/4 cup water.

3. Gradually add to pie crust mixture, stirring just until the pastry leaves the side of the bowl.

4. Shape into a ball and then divide into 4 equal pieces.

5. Wrap and refrigerate until ready to use.

6. On a lightly floured surface, roll 1 piece of dough into an 8x7 inch rectangle.

7. Trim edges and cut into 10 strips.

8. Carefully twist each strip 4 times.

9. Place 1 inch apart on ungreased cookie sheet.

10. Repeat with remainder of dough.

11. Refrigerate cheese straws for 30 minutes.

12. Preheat oven to 425 F.

13. Bake straws for 10 minutes or until golden brown.

14. Let stand for 1 minute.

15. Remove to wire rack to cool completely.

Courtesy of member Joan Daniel, House of Lancaster Cookery Book, 1986

Asparagus Mousse

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Serves 4.

Ingredients

• 3 level tsp. gelatin

• 1/2 level tsp. salt

• 1/4 pt. hot water

• 1 Tbsp. lemon juice

• 1/4 pt. fresh whipping cream

• 6 oz. canned asparagus tips, finely chopped

• 2 eggs

• 1 level tsp. paprika

• 8 extra asparagus tips (garnish)

Method

1. Put gelatin and hot water in a basin.

2. Stir until dissolved, over a pan of boiling water.

3. Leave until lukewarm.

4. Separate the egg yolks from the whites.

5. Warm the cream and then beat into the egg whites; combine with the dissolved gelatin and stir in the paprika, salt, and lemon juice.

6. When cold and just beginning to thicken, stir in chopped asparagus.

7. Beat egg whites to stiff snow and gently fold into the asparagus mixture.

8. Spoon into 4 large wine glasses and chill until firm. Just before serving, decorate each glass with 2 asparagus tips.

Courtesy of member Eileen Dyer, House of Lancaster Cookery Book, 1986

Artichoke Appetizer

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Makes 6 1/2 dozen.

Ingredients

• 1/2 c. chopped onion

• 1/4 c. fine dry bread crumbs

• 1/2 c. water

• 8 oz. grated Cheddar cheese

• 1/2 tsp. salt

• 2 (6 oz.) jars marinated artichoke hearts, drained, finely chopped

• 1/8 tsp. pepper

• 1/8 tsp. oregano

• 2 to 3 drops hot sauce

• 4 eggs, well beaten

• Pimento strips

Method

1. Cook onion for 5 minutes in water, then drain.

2. Add salt, pepper, oregano, onion, and hot sauce to eggs.

3. Stir in bread crumbs, cheese, and artichoke hearts.

4. Spread on 11 x 71/2 x 1 1/2-inch pan.

5. Bake at 350 F for 17 to 18 minutes.

6. Cut into 1-inch squares and garnish with pimento strips.

Courtesy of member Julia Carpenter, House of Lancaster Cookery Book, 1986

Stuffed Peaches

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Serves 4.

Ingredients

• 6 oz. cream cheese

• 4 canned peach halves

• 1 oz. golden raisins, soaked in boiling water and drained

• 4 lettuce leaves

• Watercress sprigs to garnish

• 1 oz. chopped walnuts

Method

1. Mix the cheese, raisins, and nuts together.

2. Chill for a few minutes to firm.

3. Arrange each of the peach halves on a lettuce leaf; spoon an equal amount of the cheese mixture into the center of each peach and garnish with watercress.

Courtesy of member Eileen Dyer, House of Lancaster Cookery Book, 1986

Shrimp Balls

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Ingredients

• 1/4 lb. butter

• Salt to taste

• 8 oz. cream cheese

• Pepper to taste

• Juice of 1 lemon

• Garlic salt to taste

• 1 small onion, grated

• 2 c. chopped cooked shrimp

• 4 Tbsp. Hellmann's mayonnaise

Method

1. Mix all ingredients in a blender.

2. Add shrimp.

3. Blend well.

Courtesy of member Hilda Hillman Moser, House of Lancaster Cookery Book, 1986