Toad in the Hole
This is a quick, easy and delicious recipe that works well for pork, mutton or lamb sausages. Ingredients: 1 ¼ C. sifted all-purpose flour. 1 tsp. salt. 1 ½ C. milk. 2 eggs. 1 ½ lb. sausage links. Method: Into bowl sift flour and salt; gradually beat in milk, then add eggs, while beating until smooth. Start heating oven to 425 degrees. In hot skillet fry sausages until brown on all sides, then remove from drippings and cut in half crosswise. Into 12”x8”x2” baking dish pour 2 tbsp. sizzling-hot sausage drippings. Arrange sausage...
read moreBuchanan Boys’ (and Girl!) Favourite Stuffing Recipe
We have made this recipe times 8 for huge family dinners using multiple chickens and lots of leftover stuffing and it still works just fine. Ingredients: ½ C. chopped onion. ½ C. chopped celery. ¼ C. butter or margarine. 3 C. bread squares or coarse crumbs. 1 tsp. salt. 1 ½ + tsp. poultry seasoning. few grains of pepper. ¼ C. + water. Method: Make crumbs, mix with seasonings. Brown onion and celery in margarine. Pour this over crumbs and mix. Add water and mix well. Sometimes I add some chopped up apple to this and that tastes great...
read moreLynda’s Not So Secret Metchosin Day Mint Jelly
Anybody who has enjoyed our barbecued lamb served at Metchosin Day (held at Metchosin municipal grounds on the 2nd Sunday in September) will likely have been served this wonderful jelly from Lynda Dowling of Happy Valley Herb Farm. (www.happyvalleylavender.com). Ingredients: 3 ¼ C. water. 2 C. mint leaves. 1 box of “Certo” pectin powder. 1 tbsp. white wine vinegar. 4 C. white sugar. Method: Bring the water to a boil in a pot with a lid. Add mint leaves as soon as it boils and immediately add the lid. Remove from heat. Steep 20...
read moreRowanberry Jelly (“Saws Criafol”)
(This is a Welsh recipe for a tart jelly that is good with lamb, mutton or pork.) Ingredients: 3 lb. Rowan berries. sugar. 2 large, chopped apples. water. Method: Put the berries and chopped apples (no need to peel or core them) into a large saucepan, cover with water and boil for 40 minutes. Drain through muslin and let it drip overnight. Then boil up the liquid allowing 1 lb. sugar (2 cups) for every pint of juice. Boil fairly fast for about 1 hour. Bottle and seal as for jam. Makes about 5 lb. jelly. (From “A Taste of Wales in Food...
read morePork Hock and Beans
Ingredients: 1 uncured pork hock dry white beans (1 cup for for every two servings) 1 can diced tomatoes 1 chopped onion pepper/salt Method: Soak beans in water overnight. Drain, rinse with fresh water. Add beans, hock, diced tomatoes, onion and salt/pepper to slow cooker. Add water until everything is covered in 2 inches of water. Cook on slow for 6 hrs, high for 4 hours.
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