Lyn's Recipe Collection
1 lettuce, crisped
3 parts best olive oil to 1 part vinegar (pref. tarragon flavoured)
1 clove of garlic
s&p
quartered tomatoes (optional)
red or salad onion, thinly sliced (opt.)
mint, finely chopped (opt)
Using a wooden salad bowl, mix oil & vinegar, seasoning and crushed garlic.
Tear crisp lettuce leaves into pieces about 52mm (2″) square. Toss in salad bowl until each piece is coated with dressing. Serve immediately.
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.