VEGETABLES POTATO BAKE A LA ORLEY 6 - 8 medium potatoes 1 onion 25g bacon 250g mushrooms 250ml ORLEY WHIP 1 clove of garlic grated cheese for decoration Boil potatoes in salt water until ready, then slice. Fry the bacon, sliced mushrooms and crushed garlic. When ready, layer all the ingredients into a greased dish and spice to taste. Pour ORLEY WHIP over and sprinkle with grated cheese. Bake in oven for 15 minutes at 180*C. ORLEY POTATO HEAPS (Mole Heaps) 8 Large Potatoes 250ml Orley Whip 50g Margarine 20g Grated cheese 10ml Baking Powder salt and pepper Grease a large oven dish with margarine. Peel and cook potatoes until done. Drain and mash potatoes, add baking powder, seasoning to taste anda little Orley Whip or milk Mix until light and fluffy. Using ice cream scoop, spoon balls of potato mix into oven dish. Sprinkle with cheese and bake. Bake @ 180*C for 20 - 25 minutes. Serve hot, serves 6 CHEESY VEGETABLE GRILL (Serves 2 to 4) 1 Large packet of Frozen mixed vegetables (Tinned may be used) 2 Tablespoons (heaped) Margarine 2 Tablespoons (level) flour 250ml Nutribev 75g goat's cheese Salt and pepper A little made mustard 100ml Orley Whip Boil vegetables, strain and drain, arrange in a greased ovenproof dish. Melt the margarine, stir in flour simmer over low heat, stirring continuously for 2-3 minutes. Gradually stir in warm Nutribev. Simmer, stirring all the time for about 15 minutes, to avoid lumps. Add 50g grated cheese to the sauce. Add Orley Whip for a creamier sauce. Season to taste. Pour over the vegetables, sprinkle with remaining cheese and a little paprika. Place under grill until golden brown. Serve with crisp rolls or garlic bread. ASPARAGUS WITH CHEESE SAUCE (Serves 3 to 4) 500g Asparagus 1/4 Teaspoon Worcestershire sauce 250ml Nutribev 1/4 Teaspoon salt 1 Dessertspoon chopped Parsley 200ml grated goat's cheese 2 Level tablespoons margarine Pinch paprika 1 Level Tablespoon flour Mustard to taste 125ml Orley Whip While asparagus is boiling, prepare the sauce. Heat Nutribev. Melt margarine; add flour, salt, pepper and mustard. Simmer, stirring continuously for 2 to 3 minutes. Add Nutribev gradually, stirring all the time to avoid lumps, for about 5 minutes. Stir in Orley Whip, cheese, and then Worcester sauce. Drain asparagus, heat an ovenproof dish and melt a tablespoon of margarine in it. Lay the asparagus in this and pour sauce over. Sprinkle with chopped parsley and paprika. Serve hot. This dish may also be put under the grill before serving, in which case, a little cheese can be sprinkled over the top and dotted with margarine before putting under the grill to brown. Serve with rolls or bread of choice. CAULIFLOWER WITH MUSHROOM SAUCE (Serves 4 to 6) 1 Cauliflower 60ml Flour 250g Mushrooms Salt and Pepper 80ml Margarine Chopped parsley 300ml Nutribev 200ml Orley Whip Wash cauliflower very well (broken into florets). Cook cauliflower in a little salted boiling water. Wash (or wipe) and slice mushrooms and fry gently in margarine. Blend in the flour and simmer for 2 to 3 minutes, stirring all the time. Gradually, add the hot Nutribev. Simmer until thick, stirring contiuously for 5 minutes. Add Orley Whip and stir well. Season and pour over hot drained cauliflower. Sprinkle with chopped parsley. Serve with crisp rolls or whole- wheat bread. FILLED GEM SQUASH WITH SAVOURY SAUCE (Serves 4 to 6) 4 Large gem squashes Salt 275g Frozen peas Pepper 1 Large cup sliced or cubed carrots Parsley Margarine Paprika Halve the squashes. Carefully remove seeds and fibres. Steam standing upright with a little boiling water. Remove when almost done. Boil carrots. When done chop into slices. Boil peas. Drain vegetables and mix together. Season lightly. Ingredients for sauce: 3 Tablespoons margarine 6 Tablespoons grated goat's cheese 2 Tablespoons flour 3 Tablespoons tomato puree 200ml Orley Whip Melt the margarine, stir in flour and simmer for 2 - 3 minutes stirring contiuously. Add the hot Nutribev and simmer for 5 minutes, stirring contiuously. Stir in 5 tablespoons cheese. Add the tomato puree and cook for 1 minute longer. Season to taste. Sauce should be thick. Add Orley Whip and stir well. Stand the squashes on a greased ovenproof plate, spooning 1 spoon of melted butter into each and spreading it around the sides of the squashes. Fill each with peas and carrots, spoon some of the sauce over the top of each filled half, sprinkle a little grated cheese over this and put in the oven at 400*/200*, till the top of the squash is browned. Serve from the plate on which they are standing, pouring a little extra sauce around each serving. LAYERED POTATOES 10 potatoes 3 onions 3 tomatoes sliced mushrooms schmaltz or parev margarine 1 sachet Orley Whip salt and pepper Peel potatoes and slice thinly. Layer sliced potatoes, chopped onions, sliced tomatoes and margarine or schmaltz. Repeat. Add a layer of sliced mushrooms, and season with salt and pepper on top. Add 1 sachet Orley Whip. Cover and bake at 150*C for about 5 hours. Note: This dish can be made for shabbat lunch. Cook at 100*C from sunset Friday until ready to serve lunch. PUMPKIN PIE 2 large pumpkins - cooked, mashed and drained well 6 eggs 3/4 cup sugar 1 cup flour 1 packet Orley Whip (125ml) 1 cup water 1 tablespoon margarine 1 teaspoon vanilla 1 teaspoon baking powder Mix all ingredients together. Grease a large ovenproof dish. Bake at 160*C for 1 1/2 hours or until crisp and brown. BUTTERNUT KUGEL 1 pkt frozen butternut 6 eggs 1 cup sugar 1 cup flour/matzo meal 3 cups Orley Whip 1 Tablespoon margarine 1 teaspoon vanilla essence cinnamon Beat eggs and sugar, add flour, Orley Whip, margarine and vanilla essence. Mix together. Cook butternut and add to mixture. Pour into a greased dish and sprinkle with cinnamon. Bake at 180*C for 1 -11/4 hours.