A recipe worth sharing

When I make mash, I like to boil my potatoes with a few cloves of garlic, and then mash them in with plenty of butter and cream.  But cheese too is a great addition.

Peter, I have a great Bread Pudding recipe. I will look it up and post it here. It's really easy and may be nearly as good as your mam's.

Did you ever have french fries (chips) made from sweet potatoes, Andy.  They're pretty good.

How about a Savoury Bread& Butter Pudding for 4 people

6 slices streaky bacon or ham or tuna

4oz sliced mushrooms

1 oz melted butter

8oz grated cheddar cheese

1pt milk

3 eggs

1 teaspoon coarse grain mustard

Fry bacon for 2/3 minutes

Brush butter on one side of the bread, remove crusts & cut into quarters

Arrange half bread in casserole dish then scatter bacon, mushrooms and half cheese

Layer the remaining bread on top and sprinkle with the rest of the cheese

Whisk eggs & milk & mustard and pour over the pudding

Cook for 30 minutes at 350 F/180 C/ mk 4 gas 

Baileys & Banana Bread & Butter Pudding for 6  ( small portion once a year because this will head straight for your arteries!!!!)

Half a loaf of sliced bread

2 oz softened butter

5 oz caster sugar

8 eggs

18 fl. oz /500 ml double cream

1pt milk

4 shots of Baileys

Vanilla essence or seeds from vanilla pod 

5 Bananas or apricots or sultanas

toasted flaked almonds

Flatten the bread and butter 

Whisk sugar & eggs & vanilla  until pale

add cream, milk & Baileys & whisk

Slice bananas & put into buttered dish

Dip bread into egg and put in layers of bread-bananas-almonds

Pour over the rest of mix and press down

Dust with icing sugar and bake for 35 minutes at 180 c/350 F 

   I can't seem to get here any other way Lynn to post this receipe (s) I decided to do this before I wen ton vacation....I hope you don't mind....Seafood sausages, this is an old receipe that was given over TV by an local restruant Chef, that supposedly we are related to through my daughter in-law now. I knew him before I knew her though. He's famous in these parts.Seafood sausages,...1 1/2 pounds of sole (crab), slightly frozen, processin an blender, add..a little salt, white pepper, 1 egg, 1/4 cup bread crumbs, little cold cream, whip unitl smooth, should be the conmsitinecy of an thick tuna fish sandwhich mixture.using clear plastic wrap,,Saran Brand wrap only (because it shirnks in heat) place the fish mixture in an baggie, cut off the end, squeeze to make an long tube of fish mixutre in the middle of the palstic wrap,roll it up the plastic wrap, and tie off to make sausage "links". Drop into boiling water that is maintaing itself in an simmer. Cook 10 to 15 minutes. immerseinto cold water with one minute, casing should come off. Place the links in on an plate and cover with an good Hoolandise sauce or mustard sauce, to which clam juice is used ans the base liquid. Sprinkle with fresh parlsey or chives. Serve. 
 

 I can't get it to come in on the next one...I have double spacing going on

constantly when I get in here, I would assume from the "smiley's, because the

other day after one of Lynn's posts went off on me, there was an smiliey left

on an black screen blinking away on me.  Some other day on the rest of this.

At least now the post is showing up, before I could never get it to come in from page 11.