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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Thrift?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Thrift"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"7"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8715599246164844759"},"published":{"$t":"2018-05-29T04:00:00.000+01:00"},"updated":{"$t":"2018-05-29T04:00:06.994+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thrift"}],"title":{"type":"text","$t":"Stewed Steak \u0026 Macaroni"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-3mnn7G0-bao\/Wwvdfc8gL7I\/AAAAAAAB7sU\/pkSj8lV0aZYMky1o8fqFit6536EjBenbwCLcBGAs\/s1600\/Cover%2BStewed%2BSteak%2B%2526%2BMacaroni.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1509\" data-original-width=\"1600\" height=\"376\" src=\"https:\/\/4.bp.blogspot.com\/-3mnn7G0-bao\/Wwvdfc8gL7I\/AAAAAAAB7sU\/pkSj8lV0aZYMky1o8fqFit6536EjBenbwCLcBGAs\/s400\/Cover%2BStewed%2BSteak%2B%2526%2BMacaroni.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis recipe I am showing you here today is a very, very old one.\u0026nbsp; It comes from a handwritten scrap of paper in my big blue binder, copied out in my own hand, I suspect from one of my mother's old cookery books from the early days of her marriage. It is the type of thing our Grandmother's would have cooked.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-Kocckhg0F0o\/WwvdfsjiYAI\/AAAAAAAB7sY\/WINWRSRY1sU084i9MrRVviCyBuqB5CV6gCLcBGAs\/s1600\/DSCN8841.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1333\" data-original-width=\"1600\" height=\"332\" src=\"https:\/\/4.bp.blogspot.com\/-Kocckhg0F0o\/WwvdfsjiYAI\/AAAAAAAB7sY\/WINWRSRY1sU084i9MrRVviCyBuqB5CV6gCLcBGAs\/s400\/DSCN8841.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt is a testimony to the thrift of our forebears, and their ability to make simple things taste extraordinarily good, most times not even using recipes, but adding a bit of this and a bit of that, tailoring each lovingly to the tastes of her own family.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-7SsaztZE7uI\/WwvddOQ3DfI\/AAAAAAAB7sQ\/t6H1-K1JwFgN-SSYmaY3Vh40p_vKEmTZQCLcBGAs\/s1600\/DSCN8842.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1517\" data-original-width=\"1600\" height=\"378\" src=\"https:\/\/3.bp.blogspot.com\/-7SsaztZE7uI\/WwvddOQ3DfI\/AAAAAAAB7sQ\/t6H1-K1JwFgN-SSYmaY3Vh40p_vKEmTZQCLcBGAs\/s400\/DSCN8842.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI confess, I have done the same, with the original recipe having nothing but salt and pepper and ketchup as seasonings.\u0026nbsp;\u0026nbsp; I suspect it strongly relied on the individuality and ability of a home cook to play with according to what was in-house.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-vmzYAD7McC8\/Wwvdg8ymdwI\/AAAAAAAB7sc\/3OVBoPCFGRY7tQlbXJdc7DPO7pYiYquWQCLcBGAs\/s1600\/DSCN8843.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1524\" data-original-width=\"1600\" height=\"380\" src=\"https:\/\/4.bp.blogspot.com\/-vmzYAD7McC8\/Wwvdg8ymdwI\/AAAAAAAB7sc\/3OVBoPCFGRY7tQlbXJdc7DPO7pYiYquWQCLcBGAs\/s400\/DSCN8843.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI have added onion and garlic powders, some dried thyme and a splash of Worcestershire sauce.\u0026nbsp; Oh, and a bay leaf.\u0026nbsp; Did you know that breaking a bay leaf in half helps to release more of its flavours?\u0026nbsp; Its true.\u0026nbsp; When you think about it, it only makes sense.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-15G6WsQHapQ\/WwvhZUIREHI\/AAAAAAAB7tw\/hfGbIAPiAn06oppZP6UiJPlaolZawfExgCLcBGAs\/s1600\/DSCN8846.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1443\" data-original-width=\"1600\" height=\"360\" src=\"https:\/\/1.bp.blogspot.com\/-15G6WsQHapQ\/WwvhZUIREHI\/AAAAAAAB7tw\/hfGbIAPiAn06oppZP6UiJPlaolZawfExgCLcBGAs\/s400\/DSCN8846.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI also added some finely grated peeled carrot and swede (rutabaga) because we like those things with beef, but you can leave them out if you don't have or want to add them.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-kn3ScKo3TS0\/WwvhZG_bPAI\/AAAAAAAB7ts\/NB3nNqp2pU87oAIKRtl3x6CMars2ixOegCLcBGAs\/s1600\/DSCN8845.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1418\" data-original-width=\"1600\" height=\"353\" src=\"https:\/\/1.bp.blogspot.com\/-kn3ScKo3TS0\/WwvhZG_bPAI\/AAAAAAAB7ts\/NB3nNqp2pU87oAIKRtl3x6CMars2ixOegCLcBGAs\/s400\/DSCN8845.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe long slow cooking over low heat, really tenderises the meat . . .\u0026nbsp; until it is pretty much falling apart and fork tender.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-F7vCR5pMnYE\/Wwvdk4IsAkI\/AAAAAAAB7sk\/oShbMDrwHR0WbOOoNwNCkOh7CpPg2guCACLcBGAs\/s1600\/DSCN8848.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1086\" data-original-width=\"1600\" height=\"271\" src=\"https:\/\/3.bp.blogspot.com\/-F7vCR5pMnYE\/Wwvdk4IsAkI\/AAAAAAAB7sk\/oShbMDrwHR0WbOOoNwNCkOh7CpPg2guCACLcBGAs\/s400\/DSCN8848.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe macaroni actually gets added at the end and cooks in the juices in the pot, just until it is al dente. You may need to keep topping it up with some boiling water until the macaroni is cooked, but do be judicious as you don't want it to be soupy.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-T92CULDXq1E\/Wwvdm_Qr3FI\/AAAAAAAB7so\/4DtbkkEdymMsZihbyut0hgQQYSyVwYOaACLcBGAs\/s1600\/DSCN8849.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1536\" data-original-width=\"1600\" height=\"383\" src=\"https:\/\/1.bp.blogspot.com\/-T92CULDXq1E\/Wwvdm_Qr3FI\/AAAAAAAB7so\/4DtbkkEdymMsZihbyut0hgQQYSyVwYOaACLcBGAs\/s400\/DSCN8849.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAs you can see, mine is not soupy in the least.\u0026nbsp; In fact I would call it darned near perfect, and I say that in all humility.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-9gWiI32XTvk\/Wwvdo9S3DWI\/AAAAAAAB7ss\/ZIUSlIQwo7EvRl6SIS-0WBGIXO484rPBACLcBGAs\/s1600\/DSCN8850.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1476\" data-original-width=\"1600\" height=\"368\" src=\"https:\/\/2.bp.blogspot.com\/-9gWiI32XTvk\/Wwvdo9S3DWI\/AAAAAAAB7ss\/ZIUSlIQwo7EvRl6SIS-0WBGIXO484rPBACLcBGAs\/s400\/DSCN8850.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is absolutely delicious.\u0026nbsp; Cheap, cheerful and delicious.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-_L3SJ2gYAe0\/WwvdqWv41UI\/AAAAAAAB7sw\/HG784pr4CbIEGEZHbz87SzhoHzCa1h1LACLcBGAs\/s1600\/DSCN8851.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1570\" data-original-width=\"1600\" height=\"392\" src=\"https:\/\/1.bp.blogspot.com\/-_L3SJ2gYAe0\/WwvdqWv41UI\/AAAAAAAB7sw\/HG784pr4CbIEGEZHbz87SzhoHzCa1h1LACLcBGAs\/s400\/DSCN8851.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAll you need on the side is a salad perhaps and some buttered crusty bread if desired . . .\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-FTZ0ichf01w\/WwvdsRgDaQI\/AAAAAAAB7s0\/qnf_ry2oxhUZgR1q2DqPx1MwPqlhm_IiQCLcBGAs\/s1600\/DSCN8852.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1569\" data-original-width=\"1600\" height=\"391\" src=\"https:\/\/3.bp.blogspot.com\/-FTZ0ichf01w\/WwvdsRgDaQI\/AAAAAAAB7s0\/qnf_ry2oxhUZgR1q2DqPx1MwPqlhm_IiQCLcBGAs\/s400\/DSCN8852.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI used a small piece of silver side, that had been cut into a small roast for someone, that I discovered in the grocery store for only £2.38, which made for a really thrifty find. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-eCOSxvWM0hM\/WwvdtoRjHUI\/AAAAAAAB7s8\/GOrEl3Rv9gITXSiDdEiLHhQ5SqrFKsXggCLcBGAs\/s1600\/DSCN8853.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1555\" data-original-width=\"1600\" height=\"388\" src=\"https:\/\/2.bp.blogspot.com\/-eCOSxvWM0hM\/WwvdtoRjHUI\/AAAAAAAB7s8\/GOrEl3Rv9gITXSiDdEiLHhQ5SqrFKsXggCLcBGAs\/s400\/DSCN8853.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt was a really lean piece of meat as well, with only one small sliver of fat that needed trimming off and discarding.\u0026nbsp; Altogether this made a really delicious and hearty meal for us for about £4, with enough leftovers for us to enjoy tomorrow.\u0026nbsp; A very tasty economy!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-cqp1cGVfL8I\/WwvdvdtQ-cI\/AAAAAAAB7tE\/_wBFjNlGMUsiSLXCFGKxYMrHxMQkPKbawCLcBGAs\/s1600\/DSCN8854.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1547\" data-original-width=\"1600\" height=\"386\" src=\"https:\/\/1.bp.blogspot.com\/-cqp1cGVfL8I\/WwvdvdtQ-cI\/AAAAAAAB7tE\/_wBFjNlGMUsiSLXCFGKxYMrHxMQkPKbawCLcBGAs\/s400\/DSCN8854.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Stewed Steak \u0026amp; Macaroni*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nServes 4 - 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/stewed-steak-macaroni\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nThis\n simple and yet delicious recipe is a testimony to the ability of our \nforebears to create something quite delicious out of simple and \nordinary ingredients.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n1 1\/2 lb stewing steak (round steak)\u003C\/div\u003E\n\u003Cdiv\u003E\n(Trimmed of fat)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS plain flour\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS butter\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp garlic powder\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp onion powder\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp sweet paprika\u003C\/div\u003E\n\u003Cdiv\u003E\n1 bay leaf, broken in half\u003C\/div\u003E\n\u003Cdiv\u003E\n2 inch piece of peeled carrot and the equivalent in swede (rutabaga), finely grated (optional)\u003C\/div\u003E\n\u003Cdiv\u003E\nsplash of Worcestershire sauce\u003C\/div\u003E\n\u003Cdiv\u003E\n115g pound dry macaroni (1 cup)\u003C\/div\u003E\n1 TBS tomato ketchup\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-OG3oiKruwgs\/WwvdxamBn-I\/AAAAAAAB7tI\/AR-9pdxn5K0RzhE6snJHRhSTnEFe-0NswCLcBGAs\/s1600\/DSCN8855.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1472\" data-original-width=\"1600\" height=\"367\" src=\"https:\/\/4.bp.blogspot.com\/-OG3oiKruwgs\/WwvdxamBn-I\/AAAAAAAB7tI\/AR-9pdxn5K0RzhE6snJHRhSTnEFe-0NswCLcBGAs\/s400\/DSCN8855.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nCut the steak into small pieces.\u0026nbsp; Roll the pieces in the flour.\u0026nbsp; Heat \nthe butter in a medium saucepan which has a lid,\u0026nbsp; over moderate heat, \nuntil it begins to foam.\u0026nbsp; Add the steak, a few pieces at a time and \nbrown on all sides.\u0026nbsp; Season to taste with salt and pepper.\u0026nbsp; Add the \ngarlic powder, onion powder, thyme and paprika.\u0026nbsp; Cover generously with \nhot water, the grated vegetables, and add a splash of Worcestershire \nSauce. Break the bay leaf in half and add.\u0026nbsp; Bring to the boil, then \nreduce to a slow simmer, cover tightly and simmer over low heat for 1 \n1\/2 hours until the meat is very tender.\u0026nbsp; You may need to add some \nboiling water from time to time to make sure that the bottom doesn't \ncatch. b\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-TfwALv9bAqc\/WwvdzCQizJI\/AAAAAAAB7tM\/V5QUK78fe44SEKvxIAL8QlzwjJ8-ruGMACLcBGAs\/s1600\/DSCN8856.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1465\" data-original-width=\"1600\" height=\"365\" src=\"https:\/\/4.bp.blogspot.com\/-TfwALv9bAqc\/WwvdzCQizJI\/AAAAAAAB7tM\/V5QUK78fe44SEKvxIAL8QlzwjJ8-ruGMACLcBGAs\/s400\/DSCN8856.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAt the end of that time, remove the bay leaf and discard. Add the \ndry macaroni and enough boiling water to make sure that the macaroni \nwill cook properly, you want about a inch of water over the top.\u0026nbsp; Cook, \nstirring occasionally, and adding water as necessary, until the macaroni\n is tender.\u0026nbsp; Stir in the tomato ketchup and adjust seasoning as \nrequired.\u0026nbsp; Serve hot spooned into bowls.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cb\u003ENote\u003C\/b\u003E - some cheese grated over top is good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-NGwutOFml8g\/Wwvd0Qdy86I\/AAAAAAAB7tQ\/cp9x5kd9DyEOlPJohMKTagUBLdsd6om9QCLcBGAs\/s1600\/DSCN8857.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1443\" data-original-width=\"1600\" height=\"360\" src=\"https:\/\/3.bp.blogspot.com\/-NGwutOFml8g\/Wwvd0Qdy86I\/AAAAAAAB7tQ\/cp9x5kd9DyEOlPJohMKTagUBLdsd6om9QCLcBGAs\/s400\/DSCN8857.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI know a lot of us are tempted to discard or ignore these old recipes, thinking that there is little or no value in them.\u0026nbsp; I mean, they are quite old fashioned aren't they and there is no kale or quinoa in sight, but really, when you think about it, our ancestors were, in main, quite healthy and all they had was simple food to eat.\u0026nbsp; Simple, thrifty ingredients done well.\u0026nbsp; This fits in very well with the ethos of my style of cooking.\u0026nbsp; Bon Appetite!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-683rEbJGaic\/WwvoxaMSeDI\/AAAAAAAB7uA\/Edio8OeJVg8FX9hjUZHwVV3PcGqS14JRwCLcBGAs\/s1600\/Marie-Signature-Transparent.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/4.bp.blogspot.com\/-683rEbJGaic\/WwvoxaMSeDI\/AAAAAAAB7uA\/Edio8OeJVg8FX9hjUZHwVV3PcGqS14JRwCLcBGAs\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8715599246164844759\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/05\/stewed-steak-macaroni.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8715599246164844759"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8715599246164844759"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/05\/stewed-steak-macaroni.html","title":"Stewed Steak \u0026 Macaroni"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-3mnn7G0-bao\/Wwvdfc8gL7I\/AAAAAAAB7sU\/pkSj8lV0aZYMky1o8fqFit6536EjBenbwCLcBGAs\/s72-c\/Cover%2BStewed%2BSteak%2B%2526%2BMacaroni.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3995417752186932492"},"published":{"$t":"2016-02-08T04:00:00.001+00:00"},"updated":{"$t":"2021-03-29T11:55:55.891+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ham"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thrift"}],"title":{"type":"text","$t":"Chicken with a Cheese and Ham Crust"},"content":{"type":"html","$t":"\u003Cimg alt=\"Chicken with a Cheese and Ham Crust\" border=\"0\" height=\"544\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5111_zps7cxsuhhm.jpg\" title=\"Chicken with a Cheese and Ham Crust\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003EChicken with a Cheese and Ham Crust. Chicken with cheese and ham on top.\u0026nbsp; Not rolled. Just layered. Completely delicious.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI always think it's pretty amazing what you can do with just a few ingredients and a little bit of ingenuity.\u0026nbsp; Like this recipe here today.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI had a small bit of leftover ham that I wanted to use up and some chicken breasts and so after putting my thinking cap on I came up with a delicious and simple little entrée that went down a real treat and went together lickity split!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chicken with a Cheese and Ham Crust\" border=\"0\" height=\"592\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5112_zps6vmds5wa.jpg\" title=\"Chicken with a Cheese and Ham Crust\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI always have cheese in my refrigerator.\u0026nbsp; Actually I usually have several kinds.\u0026nbsp; We like cheese. Guilty as charged.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;It's just one of those things we are never without.\u0026nbsp; One of our refrigerator basics as it were.\u0026nbsp; I also had a roll that was left from another meal and so I used that as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Chicken with a Cheese and Ham Crust\" border=\"0\" height=\"613\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5113_zpsbovroxxf.jpg\" title=\"Chicken with a Cheese and Ham Crust\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith a handful of stale bread crumbs, some cheese and a bit of chopped ham, together with some chopped parsley and some garlic . . .\u0026nbsp; a knob of butter.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAll put together and sprinkled on top of two plain (seasoned) boneless, skinless chicken breasts.\u0026nbsp; Chicken breasts are like the blank canvases of the poultry world.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThere is practically nothing that won't go with them, or that they won't go with!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chicken with a Cheese and Ham Crust\" border=\"0\" height=\"598\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5114_zpsqfykoxl2.jpg\" title=\"Chicken with a Cheese and Ham Crust\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Half an hour in the oven and dinner was served . . .\u0026nbsp; and it was delicious.\u0026nbsp; We had some steamed new potatoes and broccoli on the side.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIn the time it took to do them, the chicken was done and we sat down to a delicious meal which took next to no time to prepare and got rid of a few bits in my refrigerator and cupboard that needed getting rid of.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThrifty and delicious.\u0026nbsp; You can't go wrong. The quantities are for two people, but this is one of those things that can easily be increased to feed more!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAll the flavors of Chicken Cordon Bleu without any of the faffing about!\u0026nbsp; I like that!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chicken with a Cheese and Ham Crust\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5115_zpscruhijug.jpg\" title=\"Chicken with a Cheese and Ham Crust\" width=\"637\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Ham and Cheese Crusted Chicken for Two*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes two\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/ham-and-cheese-crusted-chicken-for-two\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nQuick,\n easy and delicious.\u0026nbsp; I had a tiny bit of ham leftover that I wanted to \nuse up.\u0026nbsp; Waste not want not.\u0026nbsp; It went perfectly.\u0026nbsp; Kind of like a \ndeconstructed cordon bleu.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 single boneless, skinless chicken breast fillets\u003C\/div\u003E\n(about 4 ounces each)\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper\u003C\/div\u003E\n60g of fresh\u0026nbsp; bread crumbs (about 1 cup)\u003C\/div\u003E\n(I used a stale ciabatta roll)\u003C\/div\u003E\n\u003Cdiv\u003E\na small handful of chopped cooked ham (about 1\/4 cup)\u003C\/div\u003E\n60g grated strong cheddar cheese (1\/2 cup)\u003C\/div\u003E\n2 TBS chopped fresh parsley\u003C\/div\u003E\n1 small clove of garlic, peeled and\u0026nbsp; minced\u003C\/div\u003E\n1 TBS butter, melted\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Chicken with a Cheese and Ham Crust\" border=\"0\" height=\"613\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5116_zpsgaupjcmy.jpg\" title=\"Chicken with a Cheese and Ham Crust\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut the bread crumbs into a small bowl.\u0026nbsp; Toss together with the butter, parsley, cheese, ham and garlic.\u003C\/div\u003E\nPlace the chicken breast fillets into a buttered baking dish.\u0026nbsp; Cover each one with an equal portion of the bread crumb mixture.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 25 to 30 minutes, until golden brown and the juices from the chicken run clear.\u0026nbsp; Serve hot.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cimg alt=\"Chicken with a Cheese and Ham Crust\" border=\"0\" height=\"592\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5112_zps6vmds5wa.jpg\" title=\"Chicken with a Cheese and Ham Crust\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003EThis content (written and photography) is the sole property of\u0026nbsp; The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #ef9d87; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; outline: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3995417752186932492\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/02\/chicken-with-cheese-and-ham-crust.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3995417752186932492"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3995417752186932492"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/02\/chicken-with-cheese-and-ham-crust.html","title":"Chicken with a Cheese and Ham Crust"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2558695756847734741"},"published":{"$t":"2016-01-17T04:00:00.000+00:00"},"updated":{"$t":"2016-01-17T04:00:16.883+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"apples"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thrift"}],"title":{"type":"text","$t":"Apple \u0026 Mincemeat Brown Betty"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN4836_zpspyrvga49.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4836_zpspyrvga49.jpg\" height=\"383\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Todd is not overly fond of eating raw apples, but if you cook an apple, he is the first in line wanting to tuck\u0026nbsp; in!\u0026nbsp; He just loves baked apple desserts.\u0026nbsp;\u0026nbsp; I had about half a jar of mincemeat that needed using up\u0026nbsp; in the refrigerator and I also had some apples that had seen better days as well as about 1\/3 of a loaf of stale bread.\u0026nbsp;\u0026nbsp; I decided to use all three and make a Betty with them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN4837_zpsmxlctcmd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4837_zpsmxlctcmd.jpg\" height=\"296\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBetty's are lovely desserts \u0026nbsp; Composed of sweetened fruit (usually apples, but sometimes pears or berries) along with buttered bread crumbs, they are the epitome of simplicity and thrift.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4838_zpsofknm1kk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4838_zpsofknm1kk.jpg\" height=\"391\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt is said that Apple Brown Betty was a favourite dessert of the Regans when they were living in the White House in\u0026nbsp; America. \u0026nbsp; In any case they are great desserts and the perfect way to use up a stale loaf and some fruit.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4839_zpsjatlc33b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4839_zpsjatlc33b.jpg\" height=\"366\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServed warm with some custard, pouring cream, ice cream, lemon sauce or whipped cream, they are a real favourite with families as well.\u0026nbsp;\u0026nbsp; Stirring the leftover mincemeat into the chopped apples made for a lovely change this time.\u0026nbsp; Simple and delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4840_zpsan5lhawv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4840_zpsan5lhawv.jpg\" height=\"384\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Ci\u003E*Apple and Mincemeat Brown Betty*\u003C\/i\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003EServes 4 to 6\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/apple-and-mincemeat-brown-betty\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003ECreated\n to use up some apples that were rapidly declining and the rest of a jar\n of mincemeat leftover from Christmas.\u0026nbsp; It was delicious!\u0026nbsp; Serve warm \nwith cream or ice cream.\u0026nbsp;\u0026nbsp; Yum!\u0026nbsp;\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/b\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E3 cups soft bread cubes (remove crusts)\u003Cbr \/\u003E2 TBS melted butter, plus butter to butter the baking dish.\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E4 medium apples, peeled, cored and sliced\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E1\/2 of a 411g jar of fruit mincemeat (about 1 cup)\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E120ml of water (1\/2 cup)\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003EGrated zest of 1 lemon\u003Cbr \/\u003E3 TBS lemon juice\u003Cbr \/\u003ELight cream or vanilla ice cream for serving\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cimg alt=\" photo DSCN4842_zps31fgs9tr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4842_zps31fgs9tr.jpg\" height=\"400\" width=\"373\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat oven to 180*C\/375*F. Butter a shallow 1 ½ litre baking dish.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace half the bread cubes in the prepared baking dish. Mix the remaining cubes with 2 TBS of melted butter and set aside.\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cimg alt=\" photo DSCN4843_zpsmz5ctied.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4843_zpsmz5ctied.jpg\" height=\"381\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003EStir\n together the apples,\u0026nbsp; mincmeat, water, lemon zest and lemon juice.\u0026nbsp; \nSpread this over the bread cubes in the baking dish.\u0026nbsp; Sprinkle the \nremaining bread cubes over top.\u0026nbsp;\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cimg alt=\" photo DSCN4841_zpshfhnza3q.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4841_zpshfhnza3q.jpg\" height=\"246\" width=\"400\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBake in \nthe pre-heated oven for 30 to 40 minutes, or until the apples are tender\n and the bread is well browned. If it is browning too quickly, cover \nlightly with foil. Serve warm or cold with cream or ice cream.\u003C\/span\u003E\u003C\/b\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2558695756847734741\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/apple-mincemeat-brown-betty.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2558695756847734741"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2558695756847734741"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/apple-mincemeat-brown-betty.html","title":"Apple \u0026 Mincemeat Brown Betty"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6891170855951207238"},"published":{"$t":"2015-11-17T04:00:00.000+00:00"},"updated":{"$t":"2015-11-17T04:00:02.983+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"fish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nostalgia"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thrift"}],"title":{"type":"text","$t":"Creamy Fish Chowder"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN4077_zps989hwc6g.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4077_zps989hwc6g.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHaving spent a great deal of my formative years and part of my adulthood in Nova Scotia, Canada, I consider myself to be from Nova Scotia, even though I was born on Prince Edward Island.\u0026nbsp; I am an Airforce Brat,\u0026nbsp; and the ex-wife of a Canadian Serviceman, which means I have lived in many places in my life . . .\u0026nbsp; but Nova Scotia is where my heart and allegiance lay.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN4078_zpsxrwgoaj0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4078_zpsxrwgoaj0.jpg\" height=\"400\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNova Scotia cannot lay claim to this recipe, for it belongs to all of the maritime provinces . . .\u0026nbsp; with their rich maritime history and ties to the fisheries, but I do believe that Nova Scotia\u0026nbsp; and Newfoundland are probably the at the very root of it's deliciousness . . .\u0026nbsp; being that the fishing was their prime industry for many, many years.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4079_zpsxofbiaix.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4079_zpsxofbiaix.jpg\" height=\"365\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a hearty soup you will find on the menu at any good restaurant in the Atlantic provinces.\u0026nbsp; It's simple and it's not hard to make.\u0026nbsp;\u0026nbsp; There are probably as many different versions of this as there are good cooks.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4080_zpswuyntwlq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4080_zpswuyntwlq.jpg\" height=\"360\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe basics would all be the same however\u0026nbsp; . . .\u0026nbsp; good fish . . . (cod in most cases and often haddock) . . .\u0026nbsp; potatoes . . . onions . . .\u0026nbsp; celery . . . carrots . . .\u0026nbsp; bacon . . .\u0026nbsp; and milk and cream.\u0026nbsp;\u0026nbsp; Ohh . . .\u0026nbsp; and a nice big knob of butter.\u0026nbsp; It is the perfect example maritime thrift and the skill of a good cook to make a few simple ingredients stretch into a delicious feast of plenty.\u0026nbsp; It makes a small bit of fish go a very long way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4081_zps7h12azb8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4081_zps7h12azb8.jpg\" height=\"371\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;If it has any other fish or shell fish in it . . .\u0026nbsp; it's not fish chowder.\u0026nbsp; It's seafood chowder . . .\u0026nbsp; a completely different kettle of fish entirely.\u0026nbsp; I flavour mine with summer savory (a maritime herb) and a bay leaf, along with plenty of seasoning.\u0026nbsp; If you can't find summer savoury, a mix of thyme and marjoram will workin it's place.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4082_zps8zbxjrik.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4082_zps8zbxjrik.jpg\" height=\"399\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to save some of the crisp bacon to sprinkle on top of each serving, along with some chopped fresh parsley\u0026nbsp; for looks.\u0026nbsp;\u0026nbsp; Crisp soda crackers, or soft rolls or buttered white bread to go along is a must, and if they are homemade . . .\u0026nbsp; well . . . so much the better.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4083_zpsqxjphg7s.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4083_zpsqxjphg7s.jpg\" height=\"388\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003E*Creamy Fish Chowder*\u003C\/span\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/creamy-fish-chowder\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRestaurants\n all over the maritime provinces in Canada usually each have their own \nversion of this delicious hot soup, and they have remained a favourite \nof customers for years. What makes a chowder a chowder? I think it’s the\n rich flavours of the bacon and the milk, but you decide.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 pound cod fish fillets\u003Cbr \/\u003E\n2 ounces streaky bacon, diced\u003Cbr \/\u003E\n1 medium onion, peeled and chopped\u003Cbr \/\u003E\n½ cup celery, diced (1 stick)\u003Cbr \/\u003E\n2 cups peeled and diced raw potatoes(1 large baking potatoe)\u003Cbr \/\u003E\n½ cup peeled and diced carrots (1 medium carrot)\u003Cbr \/\u003E\n2 cups boiling water (450ml)\u003Cbr \/\u003E\n½ tsp summer savoury\u003Cbr \/\u003E\n1 bay leaf\u003Cbr \/\u003E\nSea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\n½ cup milk (120ml)\u003Cbr \/\u003E\n½ cup cream (120ml)\u003Cbr \/\u003E\nLarge knob of butter\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4085_zpshafgavpv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4085_zpshafgavpv.jpg\" height=\"374\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTake\n a large saucepan and heat it over medium high heat. Add the bacon and \nfry until crisp. Sauté the onion in the rendered bacon fat until just \nsoft, then add the celery, potatoes and carrots. Stir them around in the\n fat with the onions for a few minutes then add the boiling water. Add \nthe fish, summer savoury, bay leaf and some salt and pepper. Let it come\n just to the boil, then reduce the heat and simmer for about 15 minutes \nuntil the vegetables are tender and the fish flakes easily.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4086_zpsq96pjr79.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4086_zpsq96pjr79.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Remove the \nbay leaf and add the milk and the cream. Heat until very hot, but do not\n allow to boil. Add the knob of butter and serve in heated bowls with \nsoft slices of fresh homemade white bread and butter, or with crisp \nbuttery toast or crackers if you prefer! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6891170855951207238\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/creamy-fish-chowder.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6891170855951207238"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6891170855951207238"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/creamy-fish-chowder.html","title":"Creamy Fish Chowder"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5484126411973906297"},"published":{"$t":"2014-05-13T04:00:00.001+01:00"},"updated":{"$t":"2022-06-15T19:05:54.583+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cheap and cheeful mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Light Suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thrift"}],"title":{"type":"text","$t":"Chicken and Stars Soup"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Chicken and Stars Soup\" border=\"0\" height=\"632\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4590_zps3aa5c2ea.jpg\" title=\"Chicken and Stars Soup\" width=\"640\" \/\u003E \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI can remember when I was a little girl that you used to be able to buy a soup at the grocery store called Chicken With Stars Soup. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWe did not get a lot of store bought soups when I was a girl. \u0026nbsp;My mother could make a delicious and much tastier soup from almost anything, so bought soup in our house was a real rarity.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u0026nbsp;\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Chicken and Stars Soup\" border=\"0\" height=\"587\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4596_zps758ba0ce.jpg\" title=\"Chicken and Stars Soup\" width=\"640\" \/\u003E \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb style=\"font-style: italic; font-weight: normal;\"\u003E\u0026nbsp;\u003C\/b\u003E\u003Cb style=\"font-weight: normal;\"\u003EA roast dinner of any kind on a Sunday usually meant that sometime during the week we would be having a nice big pot of homemade soup, and we all looked forward to it with great pleasure \u0026nbsp;. . .\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003EIf we had had ham, it would be ham and pea soup, turkey . . . turkey soup. \u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Chicken and Stars Soup\" border=\"0\" height=\"594\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4594_zps7a83abb7.jpg\" title=\"Chicken and Stars Soup\" width=\"640\" \/\u003E \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb style=\"font-weight: normal;\"\u003EBeef meant a nice pot of Beef and vegetable soup. \u0026nbsp; A roast chicken always something like chicken and vegetable or chicken noodle or chicken with rice. \u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003EWe never did have chicken with stars though . . . but I always wished that we would. \u0026nbsp; \u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Chicken and Stars Soup\" border=\"0\" height=\"578\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4592_zps072939c5.jpg\" title=\"Chicken and Stars Soup\" width=\"640\" \/\u003E \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb style=\"font-weight: normal;\"\u003EI spied some Stellini Pasta (tiny star shaped pasta) \u0026nbsp;in the shops the other day and picked it up. \u0026nbsp;I thought it was about time I fulfilled my wish and made myself a pot of Chicken with Stars Soup. \u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003EAfter all I am 58 years old now and I'm not getting any younger! \u0026nbsp;Sometimes you have to feed your inner child! \u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Chicken and Stars Soup\" border=\"0\" height=\"632\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4590_zps3aa5c2ea.jpg\" title=\"Chicken and Stars Soup\" width=\"640\" \/\u003E \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb style=\"font-weight: normal;\"\u003EIt's not that difficult to make a homemade pot of soup. \u0026nbsp;It requires very little effort and the rewards are bountiful. \u0026nbsp; It tastes so much better than anything that comes from a tin. \u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003EI am afraid that after you taste this, you will be spoilt from ever wanting to have tinned chicken soup again! \u0026nbsp; \u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Chicken and Stars Soup\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4586_zps175b361f.jpg\" title=\"Chicken and Stars Soup\" width=\"608\" \/\u003E \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb style=\"font-weight: normal;\"\u003EOf course when it was done it was just begging for some type of pretty garnish and so I baked some star shaped garlic croutons to float on the top. \u0026nbsp;They dressed it up just nicely. \u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003EI was a happy girl and Todd was a happy boy. \u0026nbsp;You can never go wrong with a tasty pot of homemade soup. \u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Chicken and Stars Soup\" border=\"0\" height=\"602\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4589_zps267bd384.jpg\" title=\"Chicken and Stars Soup\" width=\"640\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cstrong\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Ci\u003E\u003Cb\u003E*Chicken With Stars Soup*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: inherit;\"\u003EServes 4-6\u003C\/span\u003E\u003C\/span\u003E\u003C\/strong\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cstrong\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-with-stars-soup\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: normal;\"\u003EThis\n is a very simple and easy soup to make.\u0026nbsp; I often use the carcass from a\n roast chicken to make this, saving some chicken from the roast to use \nas wl. \u0026nbsp; As I \nalways cut up chickens myself to use in other recipes, I usually always \nhave bags of chicken backs and necks in the freezer as well, which are \nvery good when used in this soup! \u0026nbsp; Its amazing what you can do with a\n few bones and some vegetables!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: normal;\"\u003E1 spent chicken carcass (if there is not a lot of meat left on the carcass you can add a few chicken wings or a leg)\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: normal;\"\u003E1 bay leaf\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: normal;\"\u003E1 sprig thyme\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: normal;\"\u003E1 carrot, unpeeled and cut in half\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: normal;\"\u003E1 stalk of celery\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: normal;\"\u003EHandful of celery leaves\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: normal;\"\u003E1 onion, unpeeled, cut in half, root end removed\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: normal;\"\u003ESea salt\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: normal;\"\u003ECracked black pepper\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: normal;\"\u003ETo finish:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: normal;\"\u003E1 carrot peeled and grated\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: normal;\"\u003E¼ of a swede peeled and grated (rutabaga)\u003C\/span\u003E\u003C\/span\u003E\u003C\/strong\u003E\u003C\/div\u003E\n\u003Cstrong\u003E\u003Cspan style=\"font-family: inherit; font-weight: normal;\"\u003E1\/2 mug full of Stelline Pasta (star shaped pasta, about 1\/2 cup, or more as desired)\u003C\/span\u003E\u003C\/strong\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cstrong\u003E\u003Cspan style=\"font-family: inherit; font-weight: normal;\"\u003E\u003Cbr \/\u003EPut\n your chicken carcass in a pot and cover with boiling water. Add the bay\n leaf, thyme, carrot, celery, celery leaves, onion and salt and pepper. \nBring back to the boil, then reduce heat and simmer, covered, for 1 ½ \nhours to 2 hours. Strain broth into a clean pot. Discard vegetables and \npick off as much meat as you can from off of the bones. Cut into small \nchunks. Bring broth to a boil and reduce somewhat. Taste and adjust \nseasoning. (If it is not very strong you can add a TBS or two of \nMarigold vegetable stock powder, but it really shouldn‘t be necessary.)\u003Cbr \/\u003E\u003Cbr \/\u003EAdd\n the grated vegetables and the Stelline pasta.\u0026nbsp; Bring to the boil and then reduce to low and simmer for about 15 minutes \nuntil cooked. Add the diced chicken meat. Heat through and then ladle \ninto hot bowls. Serve with some nice crusty bread or rolls. \u0026nbsp;\u003C\/span\u003E\u003C\/strong\u003E\u003Cbr \/\u003E\n\u003Cstrong\u003E\u003Cspan style=\"font-family: inherit; font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/strong\u003E\n\u003Cstrong\u003E\u003Cspan style=\"font-family: inherit; font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/strong\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cstrong\u003E\u003Cspan style=\"font-family: inherit; font-weight: normal;\"\u003ENote:\u0026nbsp;\n I like to make star shaped croutons for a garnish sometimes.\u0026nbsp; Just cut \nyour desired bread into star shapes with a sharp cutter, Toss with some \nherbs and olive oil.\u0026nbsp; (I like to use parsley, garlic, salt, pepper)\u0026nbsp; \nThen toast in a hot oven for 5 to 8 minutes until golden brown and \ncrisp.\u003C\/span\u003E\u003C\/strong\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5484126411973906297\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/chicken-and-stars-soup.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5484126411973906297"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5484126411973906297"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/chicken-and-stars-soup.html","title":"Chicken and Stars Soup"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2035008635793686704"},"published":{"$t":"2013-06-25T04:00:00.000+01:00"},"updated":{"$t":"2013-06-25T04:00:00.034+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"appetizers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thrift"}],"title":{"type":"text","$t":"Pizza Potato Skins"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_6719_zpsefc068a0.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6719_zpsefc068a0.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nI hesitate actually to call this a recipe . . . it's more of a something I just did\u003Ci\u003E\u003Cb\u003E \u003C\/b\u003E\u003C\/i\u003E. . . and it happened to turn out beautifully.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6719_zpsefc068a0.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6719_zpsefc068a0.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI hate waste.\u0026nbsp; I love potatoes.\u0026nbsp;\u0026nbsp; I especially love baked potatoes.\u0026nbsp;\u0026nbsp; I was making a baked potato salad.\u0026nbsp;\u0026nbsp; You only need the flesh of the baked potatoes for that recipe . . . what to do with the skins???\u0026nbsp; The skins are my favourite part.\u0026nbsp; It seemed a shame to waste them and so . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6720_zps8cf0fad0.jpg\" border=\"0\" height=\"388\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6720_zps8cf0fad0.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI cut them in half lengthwise and sprinkled them with some spices and spritzed them with some low fat cooking spray . . . and then I baked them until they were scrummy crisp and brown on the edges and then . . .\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6722_zpsaa13c82a.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6722_zpsaa13c82a.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI liberally sprinkled them with my favorite pizza toppings and cheese . . . lovely strong cheddar cheese . . . I love the stuff.\u0026nbsp; After that,\u0026nbsp; I banged them back into the oven to melt the cheese and heat the toppings and then . . .\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6728_zps23b57da2.jpg\" border=\"0\" height=\"372\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6728_zps23b57da2.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWhy, I served them with some sour cream for dipping of course!!\u0026nbsp; We loved them.\u0026nbsp; They were magnifique!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_6724_zpsd5dbd715.jpg\" border=\"0\" height=\"356\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6724_zpsd5dbd715.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp; \u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pizza Potato Skins*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 16 pieces\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pizza-potato-skins\" target=\"_blank\"\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003C\/div\u003E\nI\n was making a twice baked potato salad the other day and it seemed a\n shame to throw away the skins after I had scooped them out.\u0026nbsp; The skins \nare always my favourite part!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nthe skins of 4 baked potatoes\u003C\/div\u003E\n(cut in half, scoop out the flesh, reserving for another use)\u003C\/div\u003E\ncooking spray oil\u003C\/div\u003E\nfine sea salt to taste\u003C\/div\u003E\nfreshly ground black pepper to taste\u003C\/div\u003E\ngarlic powder to taste\u003C\/div\u003E\nsmoked paprika to taste\u003C\/div\u003E\ndried mixed herbs to taste\u003C\/div\u003E\na handful each of grated strong cheddar cheese, chopped green and black olives, chopped spring onions\u003Cbr \/\u003E\nand a few chopped sun dried tomatoes\u003C\/div\u003E\n\u003Cdiv\u003E\nSour cream to serve and a few extra chopped spring onions if desired\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6728_zps23b57da2.jpg\" border=\"0\" height=\"372\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6728_zps23b57da2.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Line a baking sheet with aluminum foil.\u003C\/div\u003E\nTake\n a pair of kitchen scissors and cut each potato skin half, in half yet \nagain, cutting them lengthwise.\u0026nbsp; Place them spread out onto the baking \nsheet.\u0026nbsp; Spritz them well with the cooking spray.\u0026nbsp;\u0026nbsp; Mix together the \nsalt, pepper, garlic powder, smoked paprika and mixed herbs.\u0026nbsp; Scatter \nthis over the potato skins.\u0026nbsp; Pop them into the oven and bake for about \n15\u0026nbsp; minutes until they begin to turn golden brown and crisp on the \nedges.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6727_zps56410cc2.jpg\" border=\"0\" height=\"345\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6727_zps56410cc2.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Remove from the oven and scatter the cheese over top.\u0026nbsp; Top the \ncheese with the chopped olives, onions and sun dried tomatoes, trying to\n scatter them evenly over all.\u0026nbsp;\u0026nbsp; Bang back into the oven until the \ncheese melts and bubbles.\u0026nbsp; Remove from the oven and let stand for a few \nminutes. Place onto a serving platter and serve along with a bowl of \nsour cream for dolloping and some more spring onions for scattering.\u0026nbsp; \n(If desired.)\u0026nbsp;\u0026nbsp; Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2035008635793686704\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/06\/pizza-potato-skins.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2035008635793686704"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2035008635793686704"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/06\/pizza-potato-skins.html","title":"Pizza Potato Skins"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7648335498328192974"},"published":{"$t":"2012-12-24T04:00:00.000+00:00"},"updated":{"$t":"2012-12-24T04:00:02.459+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Egg and dairy free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thrift"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Mum's War Cake"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3648.jpg\" width=\"329\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWell, here we are Christmas Eve.  How did that happen?  It's crept up on us really quickly now, but you might just have time to fit in one more baking delight before night falls and the big day is upon us.\n\u0026nbsp; When I was growing up this cake was a family tradition that we all looked forward to \u003Ci\u003Eevery\u003C\/i\u003E Christmas Celebration.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3645.jpg\" width=\"343\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt is a recipe that my mother baked every year, and her mother before her, and probably her Grandmother did as well . . . it being a recipe handed down through the generations and carried on with love.\u0026nbsp; A beautiful example of thrift having come about during the War years when things like eggs, milk and butter were in short supply.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3645.jpg\" width=\"343\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYes . . . this cake is egg, milk and butter free.\u0026nbsp; There is white vegetable shortening in it, which over here means White Flora or Trex . . .\u0026nbsp; if you are not worried about the calories, lard and even bacon fat, which was judiciously saved for things just such as this can be used.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"353\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3660.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'll wager the recipe is even older than that . . . it sounds like the type of thrifty cake that might have been baked in log cabins out on the prairies or in farm houses, for special occasions just such as Christmas . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSimple ingredients, simple measures . . . simple methods. \u0026nbsp; Fabulous taste and incredibly moist.\u0026nbsp; It's a dense cake, thick with raisins and spice and only too perfect for the holidays.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"385\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3657.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy mother always used the large seeded raisins, but they are very difficult to find today . . . and so we make do with what we have to work with.\u0026nbsp; It somehow never comes out tasting as good as the memory of my mom's tastes in my mind, but oh well . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"364\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3659.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere are a lot of things like that.\u0026nbsp; A slice of this sitting on a plate next to a warm cup of horlicks and spread with butter (I know . . . soooo hedonistic) whispers Christmas to my heart.\u0026nbsp; Thanks mum.\u0026nbsp;\n\n\n\n\n\n\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3658.jpg\" width=\"397\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Mum's War Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one 9 inch round deep cake, or two large loaves\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/mum-s-war-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA deliciously moist fruited cake from the days of rationing when eggs and butter were in short supply.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n300g soft light brown sugar ( 1 1\/2 cups packed)\u003Cbr \/\u003E\n375ml of water ( 1 1\/2 cups)\u003Cbr \/\u003E\n2 heaped dessertspoons of white vegetable shortening (1\/2 cup)\u003Cbr \/\u003E\n230g of raisins ( 1 1\/2 cups)\u003Cbr \/\u003E\n200g plain flour (2 cups)\u003Cbr \/\u003E\n1 tsp ground cinnamon\u003Cbr \/\u003E\n1 tsp bicarbonate of soda\u003Cbr \/\u003E\n1\/2 tsp ground nutmeg\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n1\/2 tsp baking powder\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine\n the browns sugar, water, shortening and raisins in a medium sized \nsaucepan.\u0026nbsp; Bring to the boil, then allow to boil for 3 minutes.\u0026nbsp; Take \noff the heat and allow to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to \n150*C\/300*F\/ gas mark 2.\u0026nbsp; Butter and line a round deep baking tin with \nbaking paper.\u0026nbsp; Butter the baking paper.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk \ntogether the flour, cinnamon, soda, nutmeg, salt and baking powder.\u0026nbsp; \nStir this into the cooled raisin mixture.\u0026nbsp; Mix until smooth.\u0026nbsp; Pour the \nbatter into the prepared cake tin.\u0026nbsp; Bake for 1 1\/2 hours, or until the \ncake is cooked through and solid, and a skewer inserted in the centre \ncomes out clean.\u0026nbsp; It will still look fairly moist on top.\u0026nbsp; Allow to cool\n in the tin for 10 minutes before tipping out onto a wire rack to finish\n cooling completely.\u0026nbsp; Once cold, wrap tightly and store in a tin \novernight before serving.\u0026nbsp; Cut into wedges to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlternately \nif you are baking two loaves, butter and line the loaf tins with paper.\u0026nbsp;\n Butter the paper.\u0026nbsp; Divide the batter betwixt the two tins.\u0026nbsp; Bake as \nabove\u0026nbsp; from 1 to 1 1\/2 hours until the cakes are cooked through and a \nskewer comes out clean when inserted in the centre.\u0026nbsp; Allow to cool in \nthe tins for 10 minutes before flipping out and cooling completely on a \nwire rack.\u0026nbsp; Store as above.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis will keep for about 2 weeks, and freezes well for longer storage."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7648335498328192974\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/mums-war-cake.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7648335498328192974"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7648335498328192974"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/mums-war-cake.html","title":"Mum's War Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}}]}});