November 26, 2017 / Lyn Jones / 0 Comments
TOMATO RECIPES
TOMATO SAVOURY
500g tomatoes
1 large white onion
breadcrumbs
s/p
1 dess butter
cheese (opt)
Slice tomatoes and onions, place in alternate layers in buttered dish, add s/p.
Cover with breadcrumbs and grated cheese and nobs of butter on top.
Bake in mod oven til tender.
STEWED TOMATOES
500g tomatoes
1/2 cup sugar
a little vinegar
s/p
1 good sized onion
1 Tab sago
water
spices
Cut up tomatoes and onions, boil in a little water with vinegar added. Add sugar & sago, s/p and spices. Boil all together until onions are well cooked.
Very nice with hot or cold meat and specially good to serve with sausages.
November 26, 2017 / Lyn Jones / 0 Comments
FRENCH BEANS WITH TOMATOES
green beans
butter or other
tomatoes
s/p
Cool cooked, drained beans. Skin & slice the tomatoes.
Heat fat, add tomatoes and cook 5-6 mins. Then add beans.
Mix together and heat well. Season.
CABBAGE COOKED IN BUTTER (delicious and stops cabbage odour)
Cut cabbage up roughly as if for salad.
Place in saucepan with the butter, cook without water; for young cabbage 10 mins, old 20 mins.
NOTE: you may have to shake the saucepan occasionally.
CARROTS, EN CASSEROLE
12 young carrots (Dutch carrots if large enough)
90g (3 oz) butter
1 onion, finely chopped
s/p
parsley
Cut carrots into pieces. Lay in a casserole dish, cover with onion pieces, season and add some parsley. Dot with small pieces of butter, cover and cook in a medium oven until soft.
STEWED MUSHROOMS
mushrooms
1 Tab flour
milk
60g (2 oz) butter
1 Tab lemon juice
s/p
Peel mushrooms (if found wild), cut off stalk ends.
Melt butter in saucepan, add mushrooms & lemon juice. Season, cook gently – stirring frequently – for 30 mins.
Mix flour with some milk, stir into mushrooms and boil gently for 5 mins. Serve very hot.
BAKED ONIONS
onions
30g (1 oz) each of sugar and butter
breadcrumbs
s/p
Boil onions in salted water and drain well.
Put layer in a baking dish with some butter and seasoning. Then make a layer of breadcrumbs and continue layering until dish is filled. Cover with buttered paper and bake until browned.