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    145 Recipes

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    From 'Chinese Cooking' - Serves 4

    Recipe #431795

    Taken from 'Tesco' magazine - each serving contains 340 calories/2 g sugar/15 g fats/3 g saturates/0.8 salt

    Recipe #431865

    Taken from 'Slimming World' magazine

    Recipe #431859

    Taken from 'Woman's Weekly' cookbook published 1976 - makes about 2 1/2 lbs

    Recipe #431681

    Taken from 'Food for Health and Vitality' - Serves 1 Celery can be replaced with sweetcorn kernels Mushrooms can be replace by 50 g courgettes, diced finely or fresh tomato slices or few strips red or green pepper

    Recipe #431785

    Taken from the 'net' - any vegetables can be used to make a frittata, it's also nice eaten cold, great way to use up 'left overs'

    Recipe #431874

    Taken from 'Soups and Starters' cook book - Tasty Tip : Often overlooked, chicken wings are inexpensive and very flavourful, Served this way, with a sticky coating they make an ideal snack. Serve with finger bowls to clean sticky fingers.

    Recipe #432882

    Recipe from 'Marvellous Meals with mince' caption at beginning of chapter 'Some hae meat an' canna' eat, An' some hae nane that want it, But we hae meat an' we can eat, An' so the Lord be thankit!' - People find this dish intriguing. It is rather like a pie with a crust made of meat instead of pastry The mixture of vegetables, similar to ratatouille, is encased in minced pork flavoured with tomato, garlic, mustard and rosemary and combined with wholemeal flour. I serve it with fried potatoes and a simple green salad - Oven temperature Gas mark 3/325F/170C

    Recipe #431669

    Taken from 'Woman's Weekly' cookbook published 1976 - Oven gas mark 6 or 400F/200C - a 1 1/2 pint souffle dish, buttered

    Recipe #431675

    Taken from 'Slimming World' magazine - make double and freeze for a delicious supper on standby - worth the effort

    Recipe #431860

    From 'a Higher Taste' - Makes 1 dozen

    Recipe #431799

    Recipe from 'Marvellous Meals with Mince' caption at beginning of chapter 'Strange to see how a good dinner and feasting reconciles everybody' Samuel Pepys These hamburgers are given extra flavour by the addition of a little smoked bacon and some capers. Of course, hamburgers taste best when they have the slightly charred flavour of being cooked on an open-air barbecue, but the most important thing is to leave the centre moist and pink. serve between hot baps or buns with a good mixed salad

    Recipe #431665

    Taken from 'Baking and Desserts' cookook - Tasty Tip ; For a richer more luxurious custard substitute the milk in this recipe for double cream and crease the number of egg yolks used to 4.

    Recipe #433850

    Taken from 'Baking and Desserts' cook book - Tasty Tip : The apple filling in this recipe is very similar to American apple butter. To make apple butter, cook the filling in step 2 for a further 30 minutes over a very low heat, stirring often. When reduced to one-third of its origional volume (it should be quite dark) then it is ready. It is also delicious spread on toast.

    Recipe #433821

    Taken from 'Baking and Desserts' cook book - Tasty Tip : The apple filling in this recipe is very similar to American apple butter. To make apple butter, cook the filling in step 2 for a further 30 minutes over a very low heat, stirring often. When reduced to one-third of its origional volume (it should be quite dark) then it is ready. It is also delicious spread on toast.

    Recipe #433977

    Taken from 'Rosemary Conley's Complete Hip and Thigh Diet' book, makes one 20 cm cake

    Recipe #433990

    Taken from 'Baking and Desserts' cook book - Helpful Hint; This cake should keep for about three to five days if stored correctly. Allow the cake to cool completely, then remove from the tin and discard the lining paper. Store in an airtight container lined with greaseproof paper or baking parchment and keep in a cool place.

    Recipe #433845

    Recipe from Leith's Cookery Bible - vinegar or lemon juice can be used - bay leaves can be substitued for lemon leaves

    Recipe #431621

    Taken from 'Soups and Starters' cook book

    Recipe #432781

    Recipefrom Tesco.com Recipe site

    Recipe #431270

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