MID-DAY MEALS

Hauraki Plains Gazette, Volume 52, Issue 3254, 19 April 1943, Page 2

MID-DAY MEALS

HOT AND APPETISING TRY THESE THIS WINTER SOME VERY TASTY RECIPES Cold roast, fish, cold anything for lunch may be appreciated, by the family in summer, but in winter a hot meal is much more appetising. However, we must use up yesterday’s or the week-end’s remainders, and here are some good ways of doing, so:—

■Dahl Curry.—Slice 1 onion and fry in margarine or fat in a saucepan till slightly brown. Add 2 cups water and 1 cup lentils, salt, pepper and 1 teaspoon curry powder (more if liked). Simmer gently till lentils are tender, add cold, chopped-up roast and any left-over vegetables (peas, carrot, parsnips, etc.), and serve with rice and potatoes.

Lamb Toast.—Two cups cold lamb, 2 hard-boiled eggs, 1 teaspoon dry mustard, 2 tablespoons dripping, 1 tablespoon tomato or Worcester sauce, 11 cups stock, i teaspoon salt, 2 tablespoons flour. Trim fat off meat. Melt fat ifi saucepan, add mustard, flour salt and a dash of paprika, mix well, stir in stock and sauce and cook 5 minutes after sauce has boiledi Stir in the meat and sieved egg stir in chopped egg-whites and serve hot on toast or, in a border of mashed potatoes-.

Chicken and Corn Pie.—One cup cold diced chicken, 1 cup drained tinned corn, i cup mushrooms, 2 small onion (chopped), 2 teaspoons finelychopped celery, 1 tablespoon dripping or margarine, 4 teaspoon salt, pepper. S cup white -sauce, biscuit pie crust. Well mix chicken and corn, add chopped mushrooms, onion and celery to the fat and cook till brown. To this add corn and chicken mixture, browned vegetables and seasoning, mix with the white sauce and turn into a deep baking dish. Make a short crust mixture, drop tablespoonfuls into the baking-dish and bake S hour in moderate oven.

Cheap Luncheon.—lnto a casserole slice 4 sour apples and sprinkle with brown sugar. On top of this slice 6 pork sausages, cover them with another sprinkle of apples and brown sugar and top all with thinly-sliced potatoes. Pour 1 cup of cold water through the potatoes the dish is done. Serve very hot. It requires no gravy, for the apples provide a piquant sauce. An excellent lunch or tea dish, easily prepared and very ,nutritious.

Marrow Turnovers. —One small marrow, 1 large tomato, 2oz. sausagemeat, 1 egg-white (or milk), parsley, salt, pepper, 1 tablespoon chopped onion, breadcrumbs, short pastry. Peel marrow, cut into suitable pieces, boil till tender and drain well, then mash and add salt and pepper. Skin and mash tomato and add to marrow with the onion, meat, chopped parsley, and crumbs to make a fairly stiff mixture. Shape pastry into rounds, put 1 large tablespoon of mixture in centre of each round; damp edges and fold over. Brush with egg-white or milk, pinching edges securely together and bake in quick oven till nicely browned.

Lamb and Bacon Whirls.—Take S lb. bacon rashers, lilb. minced lamb, i teaspoon salt, pinch of pepper, pinch of marjoram, 1 tablespoon Worcestershire sauce, 1 cup veal seasoning, 1 egg. Arrange bacon on sheet cf greaseproof paper with one slice overlapping other; combine lamb with the remaining ingredients, bind with beaten egg and spread evenly on to the bacon. Roll like pinwheel cookies, wrap tigh'ly in greaseproof paper and chill thoroughly. Secure bacon with wooden picks ,at tin. intervals. With a sharp knife cut into lin. slices, place on greased oven slide, cover with greased paper and bake 35 minues in the upper half of a hot oven (temp. 4'X)dog. F.).