| EGYPTIAN
PIE
½lb.
Red Lentils 1oz.
Margarine or Dripping
2 small Onions
Salt
and Pepper
3ozs. Cheese (or more)
1
pint Water
Mashed
Potatoes
Cook
lentils in water till a pulp, add half the cheese and seasoning
and fried onions. Put this into a greased pie dish, add rest
of the cheese with potatoes, and cover the lentil mixture. Heat
in hot oven for about half an hour.
HARICOT
STEW
½lb
of Haricot Beans ½oz.
Margarine or Dripping
6 medium
Carrots (sliced) 1½
pints Stock or Water
6 medium Turnips
(sliced) Salt
and Pepper to taste
2 large Onions
(sliced) 6
Potatoes
Melt
fat in saucepan, add onions, warm through. Add haricot beans
previously soaked over-night, and vegetables, stir well together,
then add stock or water and seasoning. Bring to the boil and
let simmer for 1½ to 2
hours. If not thick enough add a little moistened cornflour.
N.B.- This may
be used as a vegetarian dish,
or cold meat can be added just before dishing up.
|
