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"Very tender roast, wonderful rich gravy. Serve with mashed tatters or French fries. Wonderful as left over for hot pork sandwiches. I've made this type roast for over 50 years!"

Ingredients: cornstarch, lard, onions...

"Here's an interesting carrot recipe -- If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well!"

Ingredients: dried parsley, granulated sugar...

"My two versions of this classic French café/bistro sandwich - oven baked for large quantities and ease.......or, the traditional frying pan/skillet method! You can always rely upon the French to add a certain "je ne sais quoi" to even the simplest food ...including the humble cheese and ham sandwich. The croque-monsieur (which becomes..."

Ingredients: fresh ground black pepper, eggs...

"This is a scrumptious, out of the ordinary sandwich, that will tickle your taste buds! Popular in England, Scandinavia, and all over the USA (especially California)"

Ingredients: cream cheese, cucumbers...

"These taste great, even without the sauce! Good served with buttered sliced carrots. From Woman's Day magazine. The English and French both used lots of cream in their recipes."

Ingredients: heavy cream, parsley...

"I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce.
Moules Marinières can be served as an appetising..."

Ingredients: cream, creme fraiche...

"Entrecote Bordelaise is a French classic, impressive yet simple to prepare - it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect Entrecote Bordelaise! Serve with sauté potatoes or frites and haricots verts......and a good bottle of Saint Emilion, from the little Medieval town just to the east of Bordeaux...."

Ingredients: steaks, demi-glace, parsley...

"We always eat carrots this way, my mum came up with this recipe. We like them a lot."

Ingredients: pepper, margarine, milk...

"I found this vintage recipe on the Internet while looking for unique recipes to submit for the Zaar World Tour. It comes from the recipe files of Margaret Dens Buytaert, a Belgain who resided in Wisconsin. The idea of coffee as the liquid in this quick bread intrigues me. Sorry that I will not have a chance to prepare it for a while. If you try..."

Ingredients: cinnamon, corn oil, eggs...

"Posting for ZWT6 - Germany - Benelux"

Ingredients: onions, parsley...

"Another version of a croque monsieur. Here in Belgium you can eat it in almost every restaurant that serves snacks."

Ingredients: eggs, ham, swiss cheese...

"Wow, watch out for these! So tasty! The original recipe called for half and half, but I like the milk."

Ingredients: butterscotch schnapps, Frangelico liqueur...

"Family or company dinner. Very filling and it freezes great! I've made this Swiss Steak for a good 40 years..it's definitely "tried and true"!"

Ingredients: Adolph's meat tenderizer, garlic powder...

"We eat alot of leeks here in Belgium. This has to be one of my favorite ways to prepare and eat them. The cheese sauce doesn't overpower or mask their flavor, it simply complements it."

Ingredients: garlic powder, leeks, milk...