CRSIPY CHICKEN BAKE
½pint cheese sauce
12oz cooked chicken, chopped.
1 packet plain potato crisps (chips)
seasoning
METHOD
Add chicken to sauce
Season to taste
Pour into casserole.
Bake 400F/200C/Gas 5 for 20 minutes.
Add crisps for last 5 minutes.
Mince Cobbler
1 1b minced meat.
1 onion chopped
4oz mushrooms slided or a few tomatoes.
A sprinkle of mixed herbs.
A little grated cheese for topping
METHOD
Fry onion until soft.
Add mince and brown quickly.
Add other ingredients and place in a casserole dish.
SCONE TOPPING
8oz Plain flour
3 teaspoons baking powder
2 oz lard or margarine
Pinch of salt
¼ pint of milk
Sieve dry ingredients and rub into fat
Add most of the milk
Knead dough
Roll out ½ inch thick and cut into rings
Arrange over the mince mixture in the casserole dish
by overlapping the scones
Grate cheese over top
Bake 350F/180°C, Gas 4, for 35minutes.
CHEESE AND POTATO BAKE
750g/1½1b potatoes
1 level teaspoon salt
25g/1oz margarine
2 tablespoons milk
100g/4oz Cheddar Cheese
1 small onion
1 small tin of baked beans
Oven proof dish
METHOD
1. Preheat Oven Gas 6/ Electric 200°C/400°F
2. Peel the potatoes, cut to even size pieces
3. Place in a pan, cover with cold water, add salt
4. Bring to the boil and simmer for about
20 minutes until cooked
5. While potatoes cooking, peel and chop the onion
and grate the cheese
6. Drain the potatoes, mash with the margarine,
milk and ¾ of the cheese
7. Add onion, season to taste
8. Open tin of beans, place in the base of
oven proof dish, place potato mixture on top
9. Sprinkle with the rest of the cheese
10. Bake near the top of the oven 20-30 minutes
SERVE with freshly boiled green vegetalbes
TUNA PIE
60g/2oz margarine
4 tbsp plain flour
11 fl oz milk
½ tsp salt
freshly ground pepper to taste
2 x 200g/6½ oz cans solid tuna
in vegetable oil, drained and flaked
3 hard boiled eggs, chopped
8 oz Shortcrust pastry
Beaten egg or milk to glaze
METHOD
1. Melt margarine and add flour
to make a roux
Add hot milk and boil for a few minutes,
strring continuously until thick
2. Add salt, pepper, tuna and chopped eggs.
leave to cool slightly
3. Roll out pastry thinly
Line the bottom of a medium-sized
greased ovenproof dish with half the pastry
Fill with tuna filling and
cover with remaining pastry.
Decorate with pastry strips
and brush with beaten egg or milk.
4. Bake in a preheated oven at
200°C/400°F/Gas 6 for 20 minutes
SERVES 4
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