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The beans blend deliciously with golden corn and ready seasoned stewed tomatoes.

Frozen baby lima beans - 250 gms
Frozen whole kernel corn - 250 gms
Stewed tomatoes - 1 can (one pound)
Butter - 3 tbsp


Cook lima beans, following label directions; when almost tender, add corn; heat to boiling and simmer 2 minutes (if needed, add one or two tablespoons water to finish cooking but when done, water should be absorbed).Stir in tomatoes, heat just until steaming hot; spoon succotash into serving dish and top each with a pat of butter.
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Shortening - 1/2 cup
(half butter)
Peanut butter - 1/2 cup
Granulated sugar - 1/2 cup
Brown sugar - 1/2 cup
Egg - 1
All purpose flour - 1 1/4cups
Baking powder - 1/2 tsp
Soda - 3/4 tsp
Salt - 1/4 tsp


Mix shortening, peanut butter, sugars and egg thoroughly.Measure flour by dipping method or by sifting.Blend all dry ingredients; stir into shortening mixture. Chill dough.Heat oven to 375 degrees. Roll dough in 1 1/4" balls.Place 3" apart on lightly greased baking sheet.Flatten crisscross style with fork dipped in flour.Bake 10-12 minutes. 


Artichokes - 11/2 lb
Water or white stock - 1 pint
Vinegar seasoning - 1/4 tsp
Butter - 50 gm
Flour - 13 gm
Milk - 1/2 pint

To garnish:


Wash and peel the artichokes and, if large, cut into small pieces.Remember to keep the artichokes in cold water, with a tablespoon of lemon juice to preserve a good colour, until ready to cook them.Put into a sauce pan with the water, vinegar and seasoning.Simmer gently for a good 30 minutes.Rub through a sieve, then return the puree to the sauce pan together with the butter.Blend flour with the cold milk, stir into boiling puree and continue cooking, stirring all the time until it forms a smooth thick sauce.Garnish with paprika and serve with toast..A few of the artichokes can be saved and cut into tiny pieces to put into the sauce as a garnish.Variations:
Cream of beetroot soup: Use raw beetroot. Dice and simmer for approximately 1 hour. Continue as above.

Cream of carrot soup: Ingredients as cream of artichoke soup, but add a pinch…


Pork spareribs  -1.5 kg
Honey - 4 tbsp
Vinegar - 4 tbsp
Sugar - 2 tbsp
Soy sauce - 4 tbsp
Garlic cloves - 2
Green ginger - 3 cm
Stock - 1 cup
Sherry - 1 tbsp


Mix together in a bowl the honey, vinegar, sugar, soy, garlic, ginger, stock and sherry.Chop sparerib into 5 cm lengths and marinate in the mixture for 2 hours or overnight in the refrigerator.Remove spareribs from the marinade and Chinese roast in moderate oven 180 C for one hour basting occasionally.Serve garnished with shallot flowers.


Quail - 4 (split)
Flour  - 1/2 cup
Salt - 1/2 tsp
Pepper - 1/8 tsp
Butter - 4 tbsp
Boiling water - 1 cup
Half and half cream - 1 pint
Sherry - 1/3 cup
Buttered toast


Split dressed quail. Roll each piece in flour seasoned with salt and pepper.Brown in butter on all sides.Pour boiling water over; cover.Let simmer until tender (15 to 20 minutes); remove cover.Add cream and sherry; simmer 10 minutes.Place birds on pieces of buttered roast.Taste sauce for seasoning; pour over quail.


Butter - 1/3 cup
Brown sugar - 1/3 cup
Honey - 1/3 cup
Egg - 1 (beaten)
Whole wheat pastry flour - 1 cup
Nonfat dry milk powder - 1/3 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Salt - 3/4 tsp
Cinnamon - 1/4 tsp
Nutmeg - 1/4 tsp
Wheat germ - 3 tbsp
Sweet potato - 1 cup (shredded, peeled)
Grated lemon rind - 1 tsp
Grated coconut - 1/4 cup
Rolled oats - 1 1/4 cups
Chopped nuts - 1/3 cup

Cream together butter, sugar and honey. Beat in egg.Sift together flour, dry milk, baking powder, salt, soda, cinnamon, nutmeg and wheat germ.Add to egg mixture; beat well.Stir in sweet potato, lemon rind, coconut, oats and nuts. Mix well,Drop by teaspoonfuls onto greased baking sheet.Bake at 375 F 10-12 minutes.Cool on rack.


Large bream or schnapper - 1
Soy sauce - 2 tsp
Sugar - 1/2 tsp
Black beans - 2 tbsp (chopped)
Shallots - 1/2 cup (chopped)
Sherry - 2 tsp
Garlic cloves- 2 (chopped)
Ginger slices - 2 (chopped)
Fish stock or water -  1 cup
Plain flour
Oil for frying
Corn flour - 2 tsp 


Prepare fish and score twice on each side at thickest part. Rub lightly with salt inside and out and dust with flour.Heat 1/2 cup oil, and fry fish on each side until golden brown. Remove and keep warm.Pour off oil leaving one tbsp, heat and add ginger, garlic and beans, stir fry over low heat 2-3 minutes. add sherry, sugar, soy stock, thicken and blended cornflour, add shallots and spoon over fish.Serve garnished with shredded chilli or red capsicum.