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INGREDIENTS
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Potato …………………….. 1x
Black pudding …………….. 250g/9oz
Salt and black pepper ……. as to taste
Parsley to garnish ………… as req

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PREPARATION
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Peel the potato, dice and cooking a pan of salted boiling water until tender.Dice the black pudding and fry in a fan for 3-4 minutes until it begins to go crispy and crumble.Drain the potatoes, add to the black pudding and continue to fry for 2-3 minutes. Season. Put on a plate and garnish with chopped parsley.

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INGREDIENTS
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Ripe bananas………………………. 4
castor sugar……………….2 tablespoon
Brandy………………………1 tablespoon
Gelatine…………………….. 2 teaspoons
water……………………….. 1 tablespoon
Thickened cream……………300ml carton

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PREPARATION
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Process or blend bananas, sugar and brandy until smooth.
Dissolve gelatine in water over simmering water. add to bananas, blend until combined.
Beat cream until firm peaks form, fold through bananas, spoon into 4 dishes.
Refrigerate 1 hour or untill set.
Decorate with extra whipped cream and chopped walnuts, if desired.

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INGREDIENTS
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Flour ………………. 3 cup
Baking powder …… 4 tsp
Salt ……………….. 1 tsp
Shortening ……….. 6 tbsp
Milk ……………….. 1 cup
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PREPARATION
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Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk. Turn onto lightly floured board. Knead lightly and pat into sheet 1/2 inch thick. Cut with floured cutter. Bake in hot oven (450 F) 12 minutes.

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INGREDIENTS
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Paprika ……………………2 tsp.
Granulated garlic …….2 tsp.
Onion salt …………………2 tsp.
Red pepper ……………….3/4 tsp.
Black pepper …………..3/4 tsp.
White pepper ……………3/4 tsp.
Ground oregano ………1 tsp.
Ground thyme …………1 tsp.
Frozen fish portions (3 oz. each) 50 each
Margarine or butter, melted …3/4 cup
Lemon juice …………….1/2 cup

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PREPARATION
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Mix seasonings in a small bowl. Place in a spice shaker.
Place 25 fish portions into each un greased 12″x20″x2-1/2″ steam table pan.
Sprinkle 1/4 cup of lemon juice and 3 tablespoons plus 1 teaspoon of seasoning mix over the top of each pan.
Drizzle 3/8 cup of melted margarine over the seasonings.
To Bake: Conventional Oven 350 degrees for 20 minutes; convection oven 350 degrees for 15 minutes.Until fish flakes easily with a fork.

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INGREDIENTS
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Baked deans into tomato sauce….2×440g cans
Chopped celery…………………1 stick
Chopped onion…………………..1
Chopped green pepper………….1
Drained champignons……….190g can
Drained pineapple pieces…….450g can
Treacle………………………….1/2 cup
Worcestershire sauce…………1 teaspoon
Sliced smoked frankfurts………200g

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PREPARATION
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Combine baked beans with celery,onion,green pepper,champignons and pineapple in large oven proof dish.Stir in treacle, worcestershire sauce, tobasco and frankfurts.Bake , uncovered, in moderate oven 1.5 hours.

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INGREDIENTS
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Siftedflour ………. 1 cup
Sugar ……………. 2/3 cup
Shortening …………1/4 cup
Milk ………………1/2 cup
Baking powder …….. 1 1/2 tsp
Salt …………….. 1/2 tsp
Vanilla extract……. 1 tsp
Egg ……………… 1 x
Brick ice cream …… 1 qt

MERINGUE TOPPING

Egg whites at room temp ……. 8 x
Superfine sugar …………… 3/4 cup

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PREPARATION
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Grease and flour lightly a 9″ square pan. Sift together the flour, sugar, baking powder, and salt in a mixing bowl. Add the shortening and milk. Beat 1 1/2 minutes with a mixer on low speed or 225 strokes by hand. Add in the egg and vnailla and beat for another 1 1/2 minutes. Pour into pan and bake at 350F for 20 to 25 minutes, or until a toothpick inserted into cake comes out clean. Cool. Place cake on a cookie sheet and cut strips 2 inches wide from each side of cake. Put ice cream on top of cake and completely cover both with meringue. Seal meringue to edges. Bake at 450F for 5 minutes, or until lightly browned. Serve at once.MERINGUE TOPPING: Beat the egg whites and salt until they form soft peaks.Still beating, slowly pour in the sugar and continue to beat for about 5 minutes, until the egg whites are stiff and glossy. Immediately spread over cake and ice cream.

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INGREDIENTS
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ground beef ………………………1 pound
large onion, sliced ……………….1
eggs ……………………………….4
slices Canadian bacon……………4
pineapple rings ……………………4
slices Cheddar cheese …………..4
can sliced beets, drained ……….1 (8.25 ounce)
slices tomato ……………………..4
lettuce leaves……………………..4
ketchup (optional)
yellow mustard (optional)
dill pickle relish (optional)
mayonnaise (optional)
Kaiser rolls, split ………………….4
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DIRECTIONS
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Preheat an outdoor grill for high heat.
When the grill is ready, lightly oil the grilling surface. Form the ground beef into four patties, and grill for 5 minutes per side, or until cooked through.
Meanwhile, melt butter in a large skillet over medium heat. Add onions, and fry until soft. Remove the onions from the skillet, and crack the eggs in the same skillet over medium heat. Cook until the yolks are solid, turning over once. Remove eggs, and set aside. Place the Canadian bacon in the same skillet, and fry until toasted. Remove the bacon, and turn the heat to high. Quickly fry the pineapple rings in the bacon drippings just until browned on each side.
To Assemble sandwiches: Set bottom of kaiser roll on a plate, and top with burger, a slice of cheese, a slice of Canadian bacon, one fried egg, fried onions, a few slices of beet, a slice of pineapple, a slice of tomato, and a leaf of lettuce. Decorate the top bun with ketchup, mustard, relish and mayonnaise as desired. Place over the burger. Repeat with remaining burgers.

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INGREDIENTS
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Butter ………………….. 1/4 cup
Almond paste …………. 1 cup
Rich milk / light cream .. 1 cup
Sugar ………………….. 1/2 cup
Toasted almonds …….. 1/2 cup
(Ground)
Egg yolks ……………… 6 nos
Vanilla …………………. 1 tsp
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PREPARATION
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Cream butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens. Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly. Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla.

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INGREDIENTS
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Lean ground lamb …………… 2 lbs
Tomato sauce ………………. 1 cup
Old fashioned oatmeal ……… 1/2 cup
Onion\cooked,minced ………. 1/2 cup
Fresh basil,chopped ………… 1 tbs
Dried basil,crushed ………….. 3tbsp
Garlic powder ………………… 1 tsp
Seasoned pepper ……………. 1 tbsp
Hamburger buns ……………… 8x
Lettuce leaves ……………….. 8x
Onion\raw, sliced …………….. 1 red
Tomatoes\raw,sliced …………. 1 lb

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PREPARATION
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Turn on broiler or prepare grill. Combine first 7 ingredients in a bowl. Mix thoroughly and shape into 8 patties 1/2 inch thick. Broil or grill 4 inches from heat source 5 minutes per side, or to desired degree of doneness. Serve on buns, topped with lettuce, red onion and tomato slices.

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INGREDIENTS
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Brown sugar…………..1 cup
Honey ………………….1/2 cup
Orange juice…………..1 cup
Liquid smoke ………….1/4 teaspoon
Distilled vinegar……….1/2 cup
Salmon fillet………….. 1 10 pound

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PREPARATION
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Preheat a barbecue for a high heat.
In a small mixing bowl, combine brown sugar, honey, orange juice, liquid smoke and vinegar. Mix well.
Brush one side of the salmon with the basting sauce, then place the salmon (basted side down) on the grill.
When the salmon is half finished cooking, baste the top portion of the salmon and flip the filet so the fresh bastingsauce is on the grill.
When the fish is almost finished cooking, apply the basting sauce and flip the salmon again.
Baste and flip the salmon once more and serve. Be careful not to overcook
the salmon as it will loose its juices and flavor if cooked too long.