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This is for Lynne from Epsom and Linda C and everyone else who remembers School Butterscotch Tart. This recipe is courtesy of Mrs Poole, dinner lady and school secretary at the now (sadly) closed Epsom Downs County First School. All measurements in imperial - sorry don't do metric! 8 ounces margarine 8 ounces demerara sugar 2 ounces flour quarter pint milk Boil margarine and milk together in a pan on stove. Mix flour and sugar together and add to the boiling milk and marg. Stir until thickened. Allow to cool slightly then pour into a baked pastry case and leave until set. Enjoy! Sue

Streaky Bacon Lasagne Ingredients:- 8ozs streaky bacon, Large tin tomatoes, 6 ozs mushrooms, large onion, 1 tablespoon tomatoe puree, tablespoon plain flour, 1 pint stock, 2 tablesspoon of oil, Lasagne, 1 pint milk, 2 ozs butter, 2 tablesspoon cornflour, 4 ozs Cheddar cheese, Cut up bacon into 1 inch pieces except for 2 slices, keep these on one side. Peel mushrooms and chop, cut up onions very small, Sieve tomatoes, the juice of these help to make your stock. Grate your cheese, putting some to one side for topping. To make:- Put the oil into a frying pan with bacon & onion, cook for approx, 10 mins ( keep turning) Then add plain flour & tomatoe puree and mix together. Then add your stock slowly,add salt & pepper to taste,then add tomatoes & mushrooms & let it simmer while making cheese sauce. Cheese Sauce:- Melt butter in pan and add cornflour,mix to a smooth paste then add the milkand grated cheese, cook, stirring all the time. When this is done, get a dish approx. 10 x 8 inches & grease with butter. Place half the bacon sauce in the bottom, then a layer of lasagne, then the rest of the bacon sauce, then another layer of lasagne. place the 2 strips of bacon on top then cover with the cheese sauce & sprinkle the rest of the grated cheese on top. Bake in the middle of the oven on Gas mark 4 for just over an hour,turning occasionally. This freezes very well.

Am proud to say that I have actually made this myself - never let it be said that I'm a completely dunce in the kitchen lol - and it makes a delicious starter. APPLE AND LEEK SOUP 1lb/450g leeks, washed 1lb/450g apples (dessert or cooking) 8oz/225g potatoes 1 parsnip 2oz/50g butter 1 pint chicken stock 1 tspoon mixed herbs salt & pepper 1/4 pint single cream chopped parsley to garnish 1. Slice the leeks thinly. Peel, core and slice the apples. Peel and chop the potatoes and parsnip. 2. Melt the butter in a large saucepan. Add the leeks, apples, potatoes and parsnip and stir well to coat in the butter. Cook over a gentle heat until softened, about 10 mins. Keep the lid on the pan and stir frequently. 3. Add the stock, herbs and salt and pepper. Cover and simmer for 1 hour, until the potatoes are soft. 4. Puree in a blender. Return to the pan and stir in the cream, blending well. Reheat gently but do not boil. 5. Pour into bowls and sprinkle with a little parsley.

Bob, Ingenious, I'll have to remember that one :-)))

Andy It needs a dash of Worcester Sauce and is even more delicious with grated cheese or a fried egg... yum Bob

BAKED BEANS ON TOAST 1. Empty a can of baked beans into a saucepan and cook on a medium heat, making sure that the sauce does not start to boil. 2. Meanwhile, put two slices of bread in the toaster and when done, spead butter/margarine on each slice of toast. 3. Pour cooked beans over the toast and apply a generous serving of tomato ketchup :-) Sorry, in tongue in cheek mood lol

STEAK MARILYN MONROE (Serves 4) Well tested and a favourite at our place and the best sauce with steak ever!! 1/4 pint of single cream 4x6-oz fillet steaks about 3/4" thick Clove of garlic, crushed or chopped (or garlic granules) salt and pepper 2-oz butter 4-oz button mushrooms, very thinly sliced 1-oz finely chopped onion 1 tablespoon lemon juice 2 tablespoons Worcestershire sauce 1-2 tablespoons Brandy 1/2 teaspoon dried parsley: Rub steaks with garlic and season well with salt and pepper Heat 1-oz butter in frying pan and fry the steaks over a high heat for about 2 minutes each side to brown. (If you like your steaks well done cook longer). Remove steaks to warm serving dish and keep hot Heat remaining butter and quickly fry sliced mushrooms and chopped onions in the pan until tneder. Add lemon juice, Worcestershire sauce and brandy to the pan and bring to boil. Stir in the cream and parsley, bring almost to the boil, check seasoning to taste, then pour over steaks. This is our favourite sauce for steaks but requires careful seasoning just before serving. Serve with saute potatoes and green vegetables. We had a slight variation of this sauce with pork loin chops yesterday..... Kathy

************T*I*R*A*M*I*S*U************* *INGREDIENTS* (Serves 6) - 300 g. dark chocholate (70% or more - most supermarkets have this in their "home baking" section) - 400 g. Mascarpone cheese - 150 g. double cream - 300 ml. black coffee, cooled - Optional: 50 g. caster sugar for the coffee - 6 tbsp. dark rum or brandy (alternative: use rum or brandy essence, also available from supermarkets - contains no alcohol) - 36 sponge fingers (cookies; if you can't get them, try some other kind of sugar-coated biscuits) - some cocoa powder *PREPARATION* 1- Melt the chocolate "au bain marie" (in a bowl over a pan of simmering water) 2- Whip the cream until it just holds, then mix with the Mascarpone in a large bowl. Add the molten chocolate and mix thoroughly. 3- Mix the coffee and rum (or rum essence) and stir into the chocolate mixture. 4- Build the tiramisu by alternating layers of cookies with the chocolate mixture. 5- Place the tiramisu for at least 1 hour in the fridge to chill. 6- Serve dusted with cocoa powder. 7- Enjoy and forget about diets for a day! (This wasn't part of the recipe, LOL!) ------------------------------------------------------------ *TRIVIA* Apparently, this was called Zuppa Inglese in 19th century Italy because it was such a favourite with the English society living in Italy at the time. ------------------------------------------------------------ (We always called it "Zuppa Inglese" at home)

CAJUN CARP 3 Lb fresh Carp Garlic Clove Butter Paprika Salt Pepper Half Inch Pine Board Clean carp and insert slivers of fresh garlic on both sides. Salt and pepper to taste. Briush generously with melted butter and shake on paprika. Preheat oven to 350. Place carp on pine board and place in oven. Cook until golden brown (About 45 Minutes). Carefully remove from oven. Let stand for 5 minutes, then carefully remove the carp from the board. Throw carp away and eat the board.

This one's from 2 fat ladies: Ingredients 4x225g/8oz lamb chops, boned 150g/6oz butter 1 tbsp vegetable oil 1 medium onion, chopped 2 cloves garlic, crushed 225g/8oz mushrooms 1 tbsp chopped parsley 1 tbsp chopped mint ½ tbsp chopped chives pinch of thyme 1 lemon, juice only salt and freshly ground black pepper 8 tbsp white breadcrumbs 12 sheets of filo pastry Method 1. Heat the oil and 115g/4oz butter in a frying pan, add the chopped onions and garlic, fry for a couple of minutes, then add the mushrooms. Cook a little more, add the parsley, mint, chives, thyme, lemon juice, seasoning and breadcrumbs and fry until the crumbs begin to brown. Remove from the pan and set aside. Put the chops into the frying pan and sear both sides. 2. Take three 20cm/8in sheets of filo pastry (if they are bigger there is too much overlap). Cover the rest with a damp cloth to prevent drying out. Melt the remaining butter. Brush each sheet with the melted butter, before covering with the next one. When you have buttered three sheets, place a lamb chop in the centre, add a quarter of the stuffing and fold the filo pastry over to make a parcel. Repeat with the other lamb chops. (When you are making the parcels make sure that the ones you have done are covered with a damp cloth to prevent the filo from drying out.) 3. Put the parcels on a baking dish and cook them in a preheated oven 200C/400F/Gas 6 for 20 minutes, reduce heat to 180C/350F/Gas 4 and cook for a further 40 minutes.

Shepherd's Pie with Cheese-crusted Leeks This recipe can be made with either fresh minced lamb (shepherd's pie), fresh minced beef (cottage pie) or minced leftover beef or lamb from a cooked joint (in which case, cut the initial cooking time to 15 minutes). In the following recipe we're using fresh minced lamb, and what puts this dish in the five-star category is the delicious crust of cheese and leeks. Serves 4 1 lb (450 g) minced British lamb 1 tablespoon olive oil 2 medium onions, peeled and chopped 3 oz (75 g) carrot, peeled and chopped very small 3 oz (75 g) swede, peeled and chopped very small 1/2 level teaspoon ground cinnamon 1 teaspoon chopped fresh thyme 1 tablespoon chopped fresh parsley 1 level tablespoon plain flour 10 fl oz (275 ml) fresh lamb stock 1 level tablespoon tomato purée salt and freshly milled black pepper For the topping: 2 oz (50 g) mature Cheddar, coarsely grated 2 medium leeks, cleaned and cut into 1/2 inch (1 cm) slices 2 lb (900 g) Desirée or King Edward potatoes 2 oz (50 g) butter salt and freshly milled black pepper * Click an ingredient to find out more You will also need a large lidded frying pan or saucepan, and a 71/2 inch (19 cm) square baking dish, 2 inches (5 cm) deep, well buttered. Begin by taking the frying pan or saucepan and, over a medium flame, gently heat the olive oil. Now fry the onions in the hot oil until they are tinged brown at the edges – about 5 minutes. Add the chopped carrot and swede and cook for 5 minutes or so, then remove the vegetables and put them to one side. Now turn the heat up and brown the meat in batches, tossing it around to get it all nicely browned. You may find a wooden fork helpful here, as it helps to break up the mince. After that, give the meat a good seasoning of salt and pepper, then add the cooked vegetables, cinnamon, thyme and parsley. Next, stir in the flour, which will soak up the juice, then gradually add the stock to the meat mixture until it is all incorporated. Finally, stir in the tomato purée. Now turn the heat right down, put the lid on the pan and let it cook gently for about 30 minutes. While the meat is cooking you can make the topping. Peel the potatoes, cut them into even-sized pieces and place in a steamer fitted over a large pan of boiling water, sprinkle with some salt, put a lid on and steam until they're completely tender – about 25 minutes. While this is happening, pre-heat the oven to gas mark 6, 400°F (200°C). When the potatoes are done, drain off the water, return them to the saucepan, cover with a clean tea cloth to absorb the steam and leave them for about 5 minutes. Next, add the butter and mash them to a purée – the best way to do this is with an electric hand whisk. Don't be tempted to add any milk here, because the mashed potato on top of the pie needs to be firm. Taste and add more salt and pepper if necessary. When the meat is ready, spoon it into the baking dish and level it out with the back of the spoon. After that, spread the mashed potato evenly all over. Now sprinkle the leeks on top of the potato, scatter the cheese over the leeks and bake the whole thing on a high shelf of the oven for about 25 minutes, or until the top is crusty and golden. I got this from Delia Smith's book and it's a real favourite

Thought it might be a nice idea to post favourite recipes. They MUST be tried and tested please.