Recipe Corner
Favourite recipes submitted by our members for you to enjoy
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
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
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