Ingredients

fish bones and skins (1LB)

1 quart of cold water

1 sliced onion

bunch of herbs

1 teaspoon of lemon juice

a few peppercorns and clovers

pinch of salt

place all the ingredients into a saucepan and bring slowly to the boil, skim off the scrum, and slowly cook for one hour.

Polly

We use organic product, we tend to use non farmed fish, and vegetables from the farmers markets or what we have grown ourselves, but you can use whatever you wish.  The will taste great whatever you use.

Ingredients

1 whole Plaice

juice of a lemon

4 tomatoes (or 1/2 tin)

1 onion

1 oz of butter (vegetarian substitute)

half ounce of flour

salt and pepper to season

1 gill of stock

First fillet the fish and cut into portions and place into a dish, now squeeze the lemon juice over the fish.  Place in a hot oven and cook for seven minutes, remember to cover with greaseproof paper, so that the fish does not burn or dry out.

While the fish is cooking, boil the onion tomatoes and stock,  now melt the butter in a saucepan stir in the flour, salt and pepper, once this is done, add the strained stock, now boil for a further 2 minutes.

Now take the cooked fish and place on a dish, pour the sauce over the fish and serve.

You can serve this dish on a bed of rice (wild) or with fresh organic and healthy vegetables.

We hope you enjoy this recipe.

Polly

Ingredients

Fruits and nuts (hazel, walnuts, brazils, pineapple peices, banana apple) anything you like

2 Cup granulated sugar

1/8 tsp. cream of tartar

3/4 Cup water

1 tsp. vanilla

Prepare the nuts by shelling them and, if necessary, roasting them, and the fruits by cutting them into small strips or cubes. Mix the sugar and cream of tartar and add the water.

Cook until it will form a very brittle ball in water, will spin hair-like threads when drops of it fall from the spoon.  Remove from the heat and put in a convenient place for the dipping of the fruit and nuts.

Drop these into the hot syrup, one at a time, with a coating fork or an ordinary table fork. When entirely covered with the syrup, remove and drop on greased plates or paper.

You see this is a simple recipe from yesteryear- recipes. Enjoy

polly

” This is a simple one dish meal that’s been in my family for years - corn chips, vegetables, beans and cheese all piled up to make a delicious haystack! Kids love it! “

Prep Time: approx. 5 Minutes
Cook Time: approx. 10 Minutes

Ingredients
2 cups kidney beans, cooked
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground black pepper
1 (14.5 ounce) package corn tortilla chips
1 head iceburg lettuce- rinsed, dried and shredded
2 large tomatoes, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10 ounce) can chopped black olives
1 carrot, shredded
1 cup shredded Cheddar cheese
1/2 cup sour cream
1 cup salsa

Directions
1   In a medium saucepan, combine the kidney beans, salt, chili powder and pepper.
Cook over medium heat until heated through.

2   To assemble the haystacks put a hand full of corn chips on a plate, follow with
a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives,
carrot, and cheddar cheese. Top with salsa and sour cream.

Thanks for the great recipe.

Ingredients

1lb of dice  pork

1 teaspoon of salt

half teaspoon of pepper

4 ozs lard

1 cup of milk or water

1lb flour

Sprinkle the meat with the salt, pepper and water.  Put the lard and milk into a saucepan to boil.  while this is boiling, put flour into a mixing bowl,  once the lard and milk has boiled pour into the flour, add pinch of salt and mix well together.

Turn out onto a well floured board and knead.  Once kneaded, cut a quarter, and make the rest into a shape of a shallow jar.

Now place the meat into the pie mould that you just made from the pastry, roll out the rest of the pastry and make a lid for the pie, any scraps of pastry left over make shapes of leafs and place on the lid.  Make a small hole in the centre of the pie lid, so that the heat can escape.

Brush which the yoke of an egg, and place in a moderate oven for approximately 2 hours.

The bones from the meat should be boiled with a little water, salt and pepper for seasoning, and when the pie is done, the liquid poured into it, this is done by lifting the lid or removing the whole lid and pouring in the liquid and then replacing the lid.  Once the pie is cold the liquid will turn to jelly.  If you do not wish to have the jelly, the leave out the liquid.  Either way the pie tastes great

Now cut a piece of cold pork pie and get yourself some great homemade pickles, sit down put your feet up and enjoy this wonderful snack.

We hope you like grandma’s raised pork pie as much as we done.

Flo

Ingredients

Half a pound of clean dripping

Pound and a half of flour

a little  water

To make the pastry, take the dripping (butter) cut into pieces, and put into the the flour.

Now rub it well together until it looks like breadcrumbs, add the water a little at a time until it makes a paste.

If it is mixed well it makes a great crust for  Meat pies.

You can also make this with a quarter pound of butter, to a pound and a quarter of flour.

We want to give you difference pie crusts so that you have choices.  We hope that you can take the time to try these recipes and let us know what you think of our yesteryear-recipes.

Poll

Ingredients

12 potatoes

teaspoon of salt

2 tablespoons of butter (or vegetarian substitute)

half a cup of milk or cream (or vegetarian substitute)

flour to stiffen.

First peel and boil the potatoes, once they have boiled mash them, to the mash add the salt and the milk or cream, once you have mixed this all together add some flour until the mixture becomes stiff enough to roll out like pastry.  Now you have your pot pie crust.

Don’t forget if your are vegetarian you can still use this recipe by using vegetarian substitutes.

This is a good healthy pie crust and a great alternative to pastry.

Polly

Ingredients

6 cooking apples

half a tea cup of water

6 eggs

4 tablespoons of sugar

3 pints of milk

2 teaspoons of salt

Lets get started in making this delicious apple custard, you will love the way it tastes.

First peel and core the apples, now pour your water into a saucepan and cook your apples until they are slightly soft.  Once they are slightly soft place them into a dish.

Now break you eggs and beat them with the 4 tablespoons of sugar, when you have beaten your eggs and sugar mix in the 3 pints of milk, a 2 teaspoons of salt.

Take your dish with the soften apples in and pour the mixture over the apples (make sure you have picked a dish that will take all the mixture) now place the apple custard into the oven and bake for approx. 30 minutes.

If your are vegetarian you can replace the milk with a vegetarian product.   We hope you enjoy this old recipe as much as we do.

Keep your recipes coming, so that we can share the delights with everyone.

Polly

The Old World Flavor, Herbs de Provence

Herbs de Provence is a mixture of herbs originating from Provence, in southern France,. It was unknown, even to the people of that region, until the phrase was coined by spice companies in the 1970s when they began formulating their own blends for commercial sale.

This herb can be mixed for a fresh usage. It is often found as a dried blend. Traditionally, the blend comprises some mixtures of herbs. We see that basil, orange zest, lavender flowers, and more are some of these mixtures. Yet, there is a difference in its use, based on its manufacture or tastes of personals.

Do you know how to use flavors?

This great herb is used to flavor foods grilled. Sometimes it is used while cooking meat and fish as well. Countries of Mediterranean are famous for making delicious dishes containing this herb. They add it to soups, using it as a method of flavoring oils. Pizza and sauces are preferred with some addition of that herb.

Several great recipes are used for Herbs de Provence during the daily cooking. You have to try to rub the herbs on beef, chicken or lamb. As soon as you rub with olive oil, pepper and salt, you can rub the mixture onto the surface of the meat or chicken. You can try to sprinkle it to the hot coals.

Ordinary and sensational

As a change, potatoes de Provence will be nice. Three large potatoes may be selected and cut to thin pieces. It may be coated with oil, while sprinkling wedges with the blended herb and be put into an oven at 450 for around 25 minutes till the crispy and golden appear.

If you enjoy baking your own bread and love the aroma and flavor of herb bread, you might like to try baking some herbs de Provence bread. Start with your favorite French bread recipe for a double loaf and simply add two tablespoons of herbs de Provence to the dry ingredients. Bake in a preheated, 400 degree oven for 10 minutes and the reduce heat to 350 and bake 20 minutes longer. Remove from pan to cool.

Herbs de Provence is a versatile blend of herbs that that can be varied to suit you taste and specific recipes but it will always bring a bit of old world taste to all your favorite dishes.

Manuel Wiggins includes information and resources on his website about (http://myherbsite.info/) Herbs , and you can read more about (http://myherbsite.info/category/my_herb/) Herbs De Provence

We all hear about how fresh fruits and vegetables offer nutrition and how we need the vitamins and minerals in them to strive, but have you ever heard about the health benefits that chocolate offers, because many people have not. Many people are not aware of it but dark chocolate offers a lot of nutrition. Don’t get it confused with your regular milk chocolate which does not offer the same health benefits, but as long as you eat it in moderation, you will receive an array of dark chocolate nutrition.

Dark Chocolate Nutrition Compared To Others

What sets dark chocolate apart from all the other types of chocolates? It is rich in antioxidants. Antioxidants are powerful in killing off free radicals in the body. These free radicals are harmful molecules that are destructive to the body. These free radicals are thought to cause heart disease and other ailments. It is highly unlikely that there would be anybody who wouldn’t want to enjoy a little dark chocolate to reap the benefits of dark chocolate nutrition.

You’ll want to be aware of the other components to dark chocolate nutrition as well. When eaten in moderation, dark chocolate offers an array of different health benefits as recent studies have shown this to be true. Dark chocolate also contains flavonoids similar to those found in green tea. We all know that green tea is healthy for us also.

It can help to decrease blood pressure, improve circulation, lower death rate from heart disease, improve function of endothelial cells that line the blood vessels, improve digestion and stimulate the kidneys, and dark chocolate has even been used to treat patients with anemia, kidney stones and poor appetite. Obviously this dark chocolate nutrition information is very interesting and makes us all feel as though we now have a reason to eat more of the stuff, but make sure that you do not go overboard. You can really only benefit from dark chocolate nutrition if you eat it in moderation.

Although dark chocolate nutrition is beneficial to your health it also contains a large amount of calories. If eaten in excess you are sure to pack on the pounds as well as reducing the dark chocolate nutrition you will receive. If you are careful and take it in small quantities everything will be just fine. A smaller portion means that you still maintain the health benefits that dark chocolate nutrition has to offer. If you would like more information contact your doctor or nutritionist. They may also be able to give you tips on where to find the best quality dark chocolate in your quest for dark chocolate nutrition.

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