Suppers

A delicious dish – Miss E. Shepherd, Aberdeen.
Take 1lb pork or steak sausages, 2 oz macaroni, 2 tablespoons grated cheese, 2 onions, salt and pepper and 1 small tin tomato puree.

After browning them in frying pan, place sausages in bottom of casserole. Place a layer of onion, thinly sliced, on top. Add the macaroni, boiled in salted water till tender.

Pour tomato puree over and sprinkle with pepper and salt, then the grated cheese. Bake in moderate oven for an hour.

Trim the crust from some slices of bread cut of medium thickness and toast the bread lightly on both sides, and then butter thinly. Lay the slices in a pudding dish in which it is to be served, sprinkling each slice with a little salt, and pour over as much milk as the dish will hold. If there is hurry the milk may be heated before being used, but if not cold milk will answer. Cover the dish, set it in oven and bake it for 20 minutes. Uncover it and brown lightly on top.

Stew ½ lb tomatoes; boil ¼ lb macaroni till soft, stir well together; add 2 oz grated cheddar cheese and a nut of butter. Stir again and sprinkle chopped parsley on top.

My family look forward to dinner when I make the hamburgers. – Mrs W. Woztczak, Iona Street, Dundee.

Take 1lb mince, add 1 grated onion and seasoning, 1 cupful of breadcrumbs. Bind with an egg. Shape into small rounds, cover with fish dressing and fry until golden brown. Then simmer in gravy made from stock or meat cubes for half an hour. This makes about 14 hamburgers.
 

Mrs M. Rae, Aberdeenshire recommends this way of serving sausages.
Take 1lb pork sausages
½ lb tomatoes
¼ lb lean ham
2 onions
Salt and pepper
½ teacup water
1 cube meat extract

Skin the sausages and roll them in flour, chop up onion finely, and cut ham into small pieces. Butter a large casserole, place onions in foot of dish, then ham then sausages and tomato. Sprinkle with a little salt and pepper. Mix the meat extract with the water and pour over the ingredients in casserole. Cook in a moderate oven for 45 minutes.

Very good dish and easily prepared. – Mrs Buchan, Aberdeenshire.

Take 6 slices of day old bread,  ½  teaspoon mustard, ¼ lb. sliced cheese, 1 tablespoon chopped onion, 2 eggs, 1¼ cupfuls of milk, ¾ teaspoonful salt and a dash of pepper.

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Peel six bananas (not too ripe), cut them in halves lenghways, sprinkle with a little salt and cayenne or paprika pepper and fry them in butter a pale brown colour. Read more......

450g/ 1lb peeled potatoes, sliced thinly, 300g/ 12oz can of sweetcorn, 140ml/ ¼ pint sour cream, 140ml/ ¼ pint milk, 1 leek sliced, 25g/ 1oz packet pickled onion crisps, Seasoning  Read more......

This loaf is excellent served with salad, or it can be curried and surrounded by rice. Mrs Robertson, Creiff. Combine in a large bowl 1lb. mince, ½ a cup of dry breadcrumbs, ¼ cupful milk, 1 well beaten egg, I finely chopped small onion, ¼ cup parsley, ½ teaspoonful salt, ¼ teaspoonful paprika and mix well. Place in a casserole dish and shape into a loaf. Mark into six servings, cutting down almost to the bottom of the loaf with a knife. Tuck one slice of cheese into each cut. Then bake in a moderate oven for about 50 minutes. Read more......

Take 14oz tin of baked beans, 2 rashers of streaky bacon, 1 tomato and 1 small onion, pinch of dry mustard and grated cheese. Mix the beans thoroughly with the chopped onion and tomato and bacon (cut into pieces). Season and put the mixture in a pie-dish. Sprinkle with the grated cheese and cook until the beans are cooked through and the cheese nicely browned on top. Miss E. Fraser, Dingwall. Read more......