Salmon Mousse    Elizabeth Dixon, Morpeth section, Hexham and Newcastle Branch

Serves 6-8

Ingredients

1 envelope of gelatine

15 oz (425g) can of Red or Pink salmon

2 tbsp tomato Ketchup

2 hard boiled eggs chopped

5 oz (140g) whipping cream, whipped

¼ pints (140ml) hot water

2 tbsp Mayonnaise

Dash of cayenne pepper

2 tbsp sweet chutney

Dash of vinegar

Method

1. Dissolve gelatine in hot water. Stir briskly until thoroughly mixed. Set aside
2. Drain and flake the salmon. Remove the skin and bones
3. Add to the salmon the mayonnaise, ketchup, vinegar and pepper. Mix well then add chopped eggs, chutney and the gelatine. Fold in the whipped cream
4. Place in a well-greased 2-pint (1.2 ltr) mould. Put in refrigerator to set.

My God-daughter’s favourite Chocolate Pudding – Mrs Margaret Smith,    

St Teresa’s Section, Taunton

Serves 4

Ingredients

600ml (21 fl oz) full cream milk   (UHT)                    40g (1 ½ oz) Cornflour

40g (1 ½ oz) Sugar                                                            50g (1 ¾ oz) Bournville plain chocolate (melted)

150ml (5 ¼ fl oz) double cream (whipped)            2 chocolate flakes

Method

1. Blend the cornflour with a little cold milk. Bring the rest of the milk to the boil and pour in the blended cornflour. Bring back to the boil to thicken
2. Remove from the heat. Beat in the melted chocolate, then beat in the sugar.
3. Pour into a glass bowl or individual dishes and cool.
4. Cover with whipped cream and crumble chocolate flakes on top. Serve really cold.
5. As a special treat serve with a slice of shortbread.

Vegetable Pie – Vivienne McGeer, St Dunstans, Keynsham Section, Bristol

Oven Gas Mark 6/200oC/400oF (But see method item 3)              Cooking time 55 Mins     Serves 3

Ingredients

Cheese Pastry

6oz(170g) Plain Flour                                      Pinch of Salt

4oz (110g) Margarine                                     3oz (85g) Cheddar cheese, finely grated

2-3 tablespoons cold water

Pie filling

2oz (60g) Butter                                                1 onion peeled and sliced

3 carrots, peeled and sliced                         2oz (60g) mushrooms peeled and sliced

7oz (200g) can of sweetcorn                       2 sticks of celery, scrubbed and chopped

2oz (60g) packet of leek soup                     freshly ground black pepper

1 egg

Method

1. Make pastry in the usual way
2. Heat butter and fry vegetables. Sprinkle soup over the veg in the pan. Add ¾ pint (425ml) of boiling water and stir until it thickens. Season with pepper the pour into a 1 ½ pint (850 ml) pie dish. Cover with cheese pastry.
3. Cook in a hot oven (temperature as above) for 15 mins then reduce to Gas Mark 4/180oC/350oF and cook for a further 40 minutes.