Bubble & Squeak

4 tbsp butter

½ cup onion, finely chopped

Leftover mashed potatoes

Shredded cabbage
any leftover vegetables, all finely chopped

Salt and black pepper

In a large frying pan melt the butter, add the chopped onion and fry gently until soft.

Turn the heat up slightly and add the mashed potato and vegetables. Fry for 10 min., turning over in the melted butter two or three times ensuring the potato and vegetables are thoroughly reheated plus you are aiming to brown the outside edges but not to burn the bubble and squeak.
Press the potato mixture on to the base of the pan with a spatula and leave to cook for 1 min. Flip over and repeat.
Serve.

An alternative is to mix the potato and vegetables and form into small patties then fry as above.

Bubble and squeak makes a lovely lunch with a fried egg on top.

Hawaiian Baked Chicken

3 to 3½ lbs. frying chicken, cut up

2 tablespoons vegetable oil

1. 8oz. Can pineapple chunks in syrup

1. 16oz. Can yams in syrup

1½ tablespoon cornstarch

2. tablespoons lemon juice

½ teaspoon Dijon-style mustard

2 teaspoons minced onion

4 tablespoons currant jelly

Preheat oven to 350°F (176°C)

1. Place chicken pieces in small roasting pan. Pour oil over chicken.
2. Bake at 350°F (176°C) for 20 minutes.
3. While chicken is baking, prepare sauce. Drain syrups from the pineapple and yams into a saucepan. Add cornstarch, lemon juice, mustard and onion. Stir well. Add the jelly.
4. Cook, stirring constantly until mixture thickens and comes to a boil. Set aside.
5. Add the drained pineapple chunks and yams to chicken.
6. Pour sauce over all. Bake for another 30 minutes or until the chicken is tender.

Makes 4 servings.

Baked Salmon Fillets

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt

1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) Salmon Fillets

Directions

1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375° F (190° C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake for 45 minutes.
   

Green Beans Almondine

1 lb. fresh or frozen green beans, cut into 2-inch pieces

½ cup water

¼ cup slivered almonds

2 tablespoons oilve oil

1 teaspoon lemon juice

¼ teaspoon salt

Directions

1. Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 10-15 minutes or until crisp-tender; drain and set aside.
2. In a large skillet, cook almonds in butter over low heat. Stir in lemon juice and salt if desired. Add beans and heat through.

APPLESAUCE TEA CAKE

½ cup butter (butter only; do not use margarine)

1 cup sugar

1½ cups applesauce

2 cups flour

1 tsp. soda

pinch of salt

chopped pecans or walnuts (optional)

1 tsp. cinnamon

3 eggs

1 tsp. Vanilla

1. Preheat oven to 350°F 176°C. Generously grease (with butter) and
   lightly flour tube pan or 12-cup bundt pan.

2. Cream butter and sugar together. Add eggs and beat well.
3. Add all remaining ingredients except walnuts. Mix well.
4. Pour into prepared pan. Sprinkle top with sugar and walnuts.
5. Bake for 40 to 45 minutes, or until tester inserted in center comes out clean.

Cottage Pie

1 Deep dish pie shell (9”)

6 Eggs

1 cup Whipping cream

1/8 tsp. Black pepper

1 lb. Fully-cooked meat, cubed (beef, pork, chicken, turkey,

ham, or any kind of meat)

¼ cup Chopped onion

2 cups Shredded Swiss Cheese (divided)

Heat oven to 425°F 218°C Bake pie shell for 6 to 8 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F 176°C In a bowl, beat together the eggs, whipping cream, and pepper. Stir in meat and onion. Sprinkle 1 cup cheese in pie shell. Pour egg mixture over the cheese. Sprinkle remaining cheese over egg mixture. Bake for 45 to 55 minutes, or until eggs are set.

Makes six servings.

Eggplant Parmesan

3 eggplant, peeled and sliced into 1/2-inch slices

2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided

1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

1. Preheat oven to 350° F (176°C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.