Breakfast:
Sausage Pancakes
Ingredients:
1lb small sausages
4oz flour
1/2 pint milk
1/2 oz custard powder
Salt and pepper
Method:
Mix together the custard powder and the flour
then mix with some of the milk to a smooth batter.
Beat well for five minutes, stir in the rest of the milk.
Season with salt and pepper and leave to one side.
Fry the sausages, remove from pan and keep hot.
Pour off some of the fat and save, leaving enough in the pan to fry the first pancake.
Brown the pancake lightly on both sides and roll up with the sausage inside.
Keep warm.
Add some of the saved fat to the frying pan and add more batter for a second pancake.
Continue until all the batter is gone.
Serve very hot with fried tomatoes.
Dinner:
Vegetable Casserole (Makes a 9-by-12-inch casserole)
1 cup each of a selection of leftover vegetables, which may include carrots, steamed green
beans, corn, cauliflower florets, broccoli, edamame (soybeans) or peas
1 medium Vidalia onion, diced
1 tablespoon extra virgin olive oil
½ teaspoon herbes de Provence (dried herb blend)
½ teaspoon salt, or to taste
½ teaspoon pepper, or to taste
Breadcrumbs: 2-3 slices slightly stale bread, made into large breadcrumbs
½ teaspoon herbes de Provence (dried herb blend)
1-2 tablespoons butter or margarine
Sauce:
2 tablespoons unbleached flour
2 tablespoons extra virgin olive oil
1 cup low-fat milk or soymilk
1 cube vegetable bouillon, crumbled into milk
Preparation: In a medium-size saute pan, saute onions in olive oil until they are translucent.
In a large bowl, combine sauteed onion with cooked leftover vegetables. Season with herbes
de Provence, and salt and pepper to taste.
In a saute pan over medium heat, melt butter or margarine, then lightly toss the large
breadcrumbs (smaller than croutons, but not finely ground) in melted butter. Add herbs, and
season with salt and pepper to taste. Toss to blend. Do not brown the breadcrumbs, because
they'll continue to cook in the casserole.
In a medium size saucepan over medium heat, heat 2 tablespoons extra virgin olive oil (may
use butter or margarine if you prefer), then stir in 2 tablespoons unbleached flour. Continue to
cook and stir until mixture just begins to bubble. Slowly add 1 cup of milk or soymilk with 1
vegetable bouillon cube. Cook and stir mixture until sauce thickens and is starting to bubble a
little. Remove from heat.
Using a spatula, stir the sauce mixture into the bowl of cooked vegetables. Toss well to blend
and coat all vegetables.
Spray a glass baking dish or casserole dish (9-by-12-inch) with nonstick cooking spray, then
spoon the vegetable and sauce mixture into the casserole dish. Evenly distribute breadcrumbs
on top of vegetables. By using a large baking dish, you'll allow more of the casserole to have
the added crispness of the breadcrumbs.
Bake in a 350 degree oven for 15 minutes, or until breadcrumbs on top of mixture appear
toasted.
Sausage and Sultana Casserole
Ingredients:
1lb sausages
1 large onion
2oz sultanas
1 sour apple
Pinch of mixed herbs
Stock
Salt
Method:
Chop up and fry the onion.
Fry the sausages.
Cover with stock.
Add sultanas, herbs, salt.
Place in oven and cook slowly for 35-40 minutes.
Vegetable Roll with Potato Pastry
Ingredients for pastry:
4oz mashed and sieved potato
1/2 teaspoon of salt
8oz plain flour
3oz fat
2 tablespoons of baking powder
Method:
Sieve dry ingredients together.
Rub fat into flour and gently mix in potato.
Add just enough water to make a fairly dry dough.
Knead well.
Ingredients for filling:
11/2 cups of any mixed boiled vegetables, diced
1 pint thick gravy
Salt and pepper
A little chopped parsley
Method:
Take 1/2lb of potato pastry and roll out on a floured board.
Moisten the vegetable mixture with a little of the gravy.
Spread vegetables on to pastry leaving 1 inch all the way round.
Season to taste with salt and pepper.
Roll up and seal well at the edges so that gravy cannot seep out.
Place on a well greased baking tin with the seal underneath.
Brush with milk.
Bake in a moderately hot oven for 35-45 minutes.
Dessert:
World War II Cake
1 c. shortening
1/4 c. sugar
1 c. corn syrup
2 eggs, beaten
2 c. cake flour
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. sour milk
1/4 c. sour cream
2 tsp. vanilla
Cream together shortening and sugar. Add corn syrup and beaten eggs. Sift together the dry
ingredients and mix alternately with the sour milk and sour cream. Add vanilla. Bake in
greased 9"x13" pan at 350 degrees for 35 to 40 minutes
War Cake Muffins (Makes 12 muffins)
1 cup water
2 tablespoons canola oil
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 cup raisins
1 cup brown sugar, firmly packed
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
Preliminaries: Preheat oven to 350 degrees. Spray two muffin tins with nonstick cooking
spray.
Preparation: In a large mixing bowl, combine the flour, baking soda, baking powder and salt.
•
In a medium-size saucepan over medium heat, bring the water, canola oil, spices, raisins and
brown sugar to a boil. Reduce heat and simmer mixture for 5 minutes. Remove pan from heat
and allow mixture to cool completely.
When boiled mixture has completely cooled, add it to dry ingredients in the large mixing bowl.
With a wooden spoon or spatula, stir until all dry ingredients have been moistened and are
well-incorporated.
Add batter to the prepared muffin tins, filling about two-thirds of each tin. Bake in a preheated
oven for about 20 to 25 minutes, or until tops of muffins are firm to the touch.
Honey Cake (serves 12)
½ cup solid vegetable shortening
1 cup honey
1 egg, well beaten
2 cups flour
1 teaspoon baking soda
½ teaspoon of salt
½ teaspoon ground cinnamon
½ cup of sour milk (½ cup milk mixed with ½ teaspoon white vinegar)
½ cup chopped nuts
Preheat oven to 350 degrees. Cream shortening in bowel. Add honey and egg. In bowl, sift
together flour, baking soda, salt and cinnamon. Add alternately with sour milk to shortening
mixture. Add nuts. Pour batter into greased and floured 13 x 9-inch baking pan. Smooth top of
battler with spatula. Batter maybe sticky. Bake in preheated oven 35 minutes or until done.
Apple Brown Betty (serves 6-8)
2 cups bread crumbs
6 tablespoons Butter or margarine, melted
6 cups Sliced apples or any other seasonal fruit
1 cup Honey or maple syrup
1 teaspoon Cinnamon
1 teaspoon Grated rind of lemon, (optional)
¼ cup Cold water
¼ Whipped topping
Preheat oven to 350 degrees. Toss bread cubes and melted butter together. Combine the
honey, cinnamon, lemon rind and water. Reserving some of the bread for topping, place half
of remaining mixture in bottom of baking dish. Top with half the fruit; pour half the honey
mixture over fruit. Repeat layers. Top with reserved bread cubes. Bake for 35-40 minutes or
until apples are tender and top is browned. Serve warm with whipped topping.
Woolton Pie
Ingredients:
1lb diced potatoes
1lb cauliflower
1lb diced carrots
1lb diced swede
3 spring onions
1 teaspoon vegetable extract
1 tablespoon oatmeal
A little chopped parsley
Method:
Cook everything together with just enough water to cover, stirring often to prevent it sticking
to the pan. Let the mixture cool.
Spoon into a pie dish, sprinkle with chopped parsley.
Cover with a crust of potatoes or wholemeal pastry.
Bake in a moderate oven until golden brown.
Serve hot with gravy.
Butterscotch Sugarless Cake (serves 12)
½ cup solid shortening
1 cup white corn syrup
2 eggs, well beaten
1 package (3.5 ounces) butterscotch pudding mix
½ teaspoon of salt
2/3 cup sour milk or buttermilk
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Beat together shortening and corn syrup in bowl. In another
bowl, combine eggs, pudding mix and salt. Add shortening mix. Add sour milk alternately with
combined flour, baking powder and baking soda. Mix well add vanilla. Divide batter evenly
between two greased and floured 9-inch cake pans. Bake in preheated oven 30-35 minutes or
until done. Remove from oven, cool completely then fill and/or frost as desired.
Carrot Fudge
Ingredients:
Carrots
Gelatine
Orange essence
Method:
Finely grate carrots and cook four tablespoons
full in just enough water to cover for 10 minutes.
Add flavouring with orange essence, grated orange rind or orange squash/cordial.
Melt a leaf of gelatine.
Add gelatine to mixture.
Cook quickly for a few minutes stirring all the time.
Spoon into a flat dish.
Leave to set.
Cut into cubes.
Sugarless Apple Dessert
Ingredients:
Cooking apples
Condensed milk
Orange juice
Nuts or grated chocolate
Method:
Grate raw cooking apple.
Whip together with the condensed milk.
Add a little orange juice.
Arrange in dishes with nuts or grated chocolate on top.
Health Bread
Ingredients:
11/2lb self-raising flour
1 teacup sugar
1 breakfast cup syrup
1 egg
1 breakfast cup of raisins with stones removed.
1 breakfast cup of milk.
Pinch of salt.
Method:
Mix together the sugar, flour, salt and raisins.
Beat the egg and add it to the milk and syrup.
Mix all the ingredients together. Bake in two well greased loaf tins in a moderate oven for
approx. 11/2 hours.
Slice thinly after a couple of days and serve with butter or margarine.
Will keep for a month in a tin
.
Works Cited
Soldiering On: World War II Recipes. James Sweeney. Web. 06 May 2010
Apple Brown Betty (world War Ii). Marjorie Scofield 4/16/95 Recipe By : Home Cooking
Magazine, April 95 From: Marjorie Scofield Date: 05-11-95 (160) Fido: Recipes. Web. 14 May
2010.
.
World War II Cake Recipes. Fitness and Freebies. Web. 14 May 2010.
.
All That Women Want. Www.egroups.com. Web. 15 May 2010.
.