Bacon and Egg Pie

Now this is one serious Sunday evening dinner time pie. You can make these in any size. Your family will enjoy having a social network with each other!

I grew up with the pies being made in 12” x 18” trays, one huge pie.

The corners on these big square or rectangle trays are the best as they have the most pastry all puffed up that you can smother in ketchup. Or you can use small pot pie trays or even large trays, which ever size you want.

So, this is what you need to make a 12 x 18 tray, halve it or quarter it if you will to make the size of the tray or trays that you have..

2 lb diced bacon
2 16 oz packets fillo dough or puff pastry (this is the preferred).
12 eggs – just slightly beaten (when cooked you need to end up with some white showing as well as the yellow)
1 large diced onion (an option)
2 cups of frozen or fresh peas (also an option)
1 large bell pepper (another option)

Now this is what you do to make some goodness happen.

If you have fillo dough, do what you would always do here and butter each sheet. If you have the puff pastry, roll it out until you have enough for a base and lid. Grease your tray/s well and then apply the fillo dough or pastry.

Spread all of your ingredients except the egg our the pastry base. Then pour the egg everywhere in an even manner. Add some salt and pepper to your taste.

Now lay the lid over it and give it a good egg wash to make it glisten when you pull it out.

Bake at around 350 F for 45 minutes or until golden brown.

Add as much ketchup as you want

This is one of my mums, it is delicious.

Crush 1 packet of plain cookies and mix it with 3 oz butter and press into a 9: round pie plate.

Ingredients for the filling:

1 tablespoon gelatin
2 tablespoons water
2 eggs (separated – yolks – whites)
½ cup of sugar
1 cup of milk
2 teaspoons instant coffee
½ cup of cream cheese

What you do with it:

Add the gelatin to the water and stand for 5 minutes.

In a double boiler pot (that’s when you have a pot over a pot so the steam provides the heat) mix the egg yolks and half the sugar (1/4 cup) and milk.

Stir this until it becomes a lovely custard, this is when the custard covers the spoon evenly when you take it out. Now add the coffee and gelatin and stir until it’s all dissolved and allow to cool. Whip the cream cheese until it is real soft and gradually add the cooled custard. Beat the egg whites until they are stiff and fold them into the mixture. Pour this over the crushed cookie base and top off with whipped cream if you want to.

This is well worth it I tell you.

Scones – MIllie Green’s

One of the easiest things in the world to get wrong, ha ha ha.

Millie Green gave this recipe to my mum when they lived across the street. Now that my mum has passed away, my dad is dating Millie, and he is well into his eighties. He says it is because of the scones, I say its because of her pickles. And Ralphie doesn’t care what it is because of.

3 cups of self raising flour
300 mils cream
1 egg (beaten, not whipped)
2 tablespoons of water
A good pinch of salt

Now, once you have mixed and squished all of this together you can either have them plain or add a flavor if you want, the best I can suggest at this time is either cheese or dates.

You mix the flavor in to the scone mix.

Roll the mixture out onto a well greased tray, about 1 ½ “ high, cut into squares about 2” x 2” and bake at 300 degrees for about 30 minutes or until done.

Eat them until there are none left.

Parsley Wine

Now this might sound daft I know, but it has a great affect.

1 Lb of parsley tops (the frilly stuff at the end, not the stalk)
1 Orange
1 Lemon
1 Gallon of water
4 Lb Sugar
¼ oz yeast
Piece of root ginger (peeled) about 1 “ long.

The process:

Boil the parsley, orange, lemon and ginger in the 1 gallon of water until it is mushy.
Strain it through a cloth or very fine sieve and add the sugar.
Let it cool down and then add the yeast.

Leave this alone for 3 weeks and then strain again using a cloth or very fine sieve.

6 weeks later, strain it again and then bottle it.

Now, I have made it, I have tried it, and I have survived it.

Aunt Beryl gave this recipe to my mum and they both swore by it, they also swore a lot after they had a lot of it to drink too, ha ha ha.

Cherry and Walnut Slice

This is from Mavis.

The base:
¼ Lb brown sugar
¼ Lb Butter
1 big cup of flour
½ teaspoon Baking Powder

Cream all of this together and press into a 10” x 8” tin (or thereabouts).

Bake this for 10 minutes in a preheated oven around average temperature (each to their own though when it comes to the actual heat).

The Topping:
¼ Lb sugar
1 beaten (not whipped) egg
1 cup finely shredded coconut
1 teaspoon melted butter
1 Lb cherries (take the stones out)
¼ Lb walnut pieces

Mix this all into a crumble and sprinkle over the base and bake again for 20 minutes at medium heat.

Ingredients:

3 large eggs
2 ½ oz. cornflour
1 desert spoon of flour
1 teaspoon of baking powder
2 desert spoons of coffee & chickory 
¼ teaspoon of salt
4 oz. sugar

How you do it:

Beat the egg whites until they are firm.

Add the sugar.

Beat again a little.

Add the coffee & chickory and egg yolks.

Beat again a little.

Add the flour, baking powder and salt.

Beat again until it is all mixed in.

Pre heat the oven to medium and cook for 15 minutes.

Don’t forget my mum is a bit frail and she just said to heat the oven to medium and I don’t want to get into an argument with her as to the exact temperature.  She can still give out the evil eye look.

Use a 9” round or square cake tin (grease it with butter).

About half an hour after it has come out of the oven, slice it through the middle (so you can add the whipped cream).

When you are ready to serve it, add the whipped cream and sprinkle icing sugar over the top.  The cream can be sweetened if you want to your own taste.

Ingredients:

• ½ lb boiled and mashed peeled potatoes
• 2 ½ oz flour
• 3 tablespoons melted butter
• Half teaspoon salt

Method:
Boil the potatoes to where you would for a normal meal.

When they are ready, drain them off and mash them, at this stage add the butter and salt.

Add in enough flour to make it a very “firm” squished up dough, but without making it too dry.�
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You want it sort of like a bread dough.

Just keep sprinkling the flour in as you go until you get the right texture, you might need more than the recipe says and that’s just fine.

When it’s ready pour flour all over the table and put the squished up potatoes on it.

Roll out the squished potatoes into about 6 circles of about a quarter of an inch thick.

Then you cut these circles into quarters.

Make sure they have a good dusting of flour on each side, not to much, not to little.

Prick them all over with a fork and cook in a fry pan or on a griddle which has been lightly greased.

Cook each side for about three minutes or until golden brown.

Once you have cooked enough and start to get a little crazy, stop cooking and start eating.

Close your eyes when you put on the butter though, I mean it, because your conscience won’t allow you to put on enough.

They are also great cold with berry jam.

Winter spring is coming and they are just great then.

They are great all the time stupid.

Regards
the Tea lady.

PS.  If you have a recipe you would like us to pass on to others here please email me and write in that you are happy for me to publish it.