101 prize recipes for Bisto

PPepper METHOD--Place the onions in boiling water and boil them) for half-an-hour. Take them from the water and draw out the centres with a fork from the root end. Place the centres on a board and chop them finely, then put them in a basin, with the Bisto, cheese, and a little pepper. Jtun the meat through the mincer, add it, and mix all very thoroughly. Fill the centres of the onions with this mixture, and place on the top) of each an equal quantity of the margarine. Bake in a hot oven for half-an-hour, basting frequently. Place the onions on a hot dish, boil the Bisto Gravy and pour it round. @ @8 &@ & @ BB SAVOURY INGREDIENTS 8 ozs. Bread-crumbs PUDDING 1 large Onion (chopped) 1 teaspoonful Sage (powdered) 4 pint Milk 1 Egg (beaten) 1 heaped tablespoonful Bisto 1 tablespoonful chopped parsley epper METHOD—Mix together the bread-crumbs, onion, parsley, sage, and a little pepper. Place the Bisto and milk in a saucepan; bring to boiling point and pour over the beaten egg. Pour this mixture over the bread-crumbs and bake in a gentle oven for half-an-hour. Try it in Vegetarian Dishes POTATO SAVOURY — INGREDIENTS 2 lbs. Potatoes 2 large Onions 1 heaped tablespoonful Bisto 2 teaspoonfuls Dried Herbs 1 gill of Milk (hot) Salt and Pepper . METHOD—Boil the potatoes and rub them through a coarse | wire sieve into a basin. Peel, scald and chop the onions, add them, also the salt and pepper. Sprinkle in the herbs, moisten E the Bisto with the milk, add it, and stir all well together. _ Grease a pudding cloth, place the mixture in the centre, and tie it up tightly. Boil for two hours in slightly salted water. _ Serve very hot. ® @ @ 8 @ @ POTATO BALLS INGREDIENTS Mashed Potatoes 1 teaspoonful Bisto 2 ozs. Bread-crumbs ~ METHOD—Rub the potatoes into a basin through a coarse _ wire sieve. Place the Bisto in a basin, add to it the egg and _ beat them well together, add the potatoes and mix thoroughly. Form into balls, roll the balls in the egg and bread-crumbs. _ Fry in hot fat.: BISTO : The Gravy Maker CRUMBED POTATOES INGREDIENTS 2 ozs. Margarine or Nut Butter 1 oz. grated Cheese 1 tablespoonful Bisto METHOD—Cut the potatoes in halves and lay them in a greased tin with the round sides uppermost. . Sprinkle over the Bisto and cheese. Add the bread-crumbs and melt and pour over the margarine. Bake in a moderate oven for twenty minutes. Serve very hot. Bede e sB RICE SAVOURY INGREDIENTS 4 ozs. Rice 1 oz. grated Cheese 1 oz. Margarine or Nut Butter 1 small Onion (chopped finely) 1 dessertspoonful Bisto 4 pint Milk METHOD—Wash the rice well in cold water. Place it in a saucepan, cover with water and boil for twenty minutes. Strain away the water and put the rice in a pie-dish. Melt in the saucepan the margarine or nut butter, add the onion, brown for five minutes, stir in the Bisto, pour in the milk, and stir until boiling. Sprinkle in the grated cheese and pour the mixture over the rice. Bake slowly for half-an-hour. -Serve hot. | Splendid in Curries - CURRIED RICE INGREDIENTS 4 ozs. Rice (boiled) 1 Shallot (chopped) + oz. Curry Powder 1 hard-boiled Egg loz. Margarine or Nut Butter 1 tablespoonful Bisto 1 tablespoonful Vinegar 1 pint Bisto Stock (page 47) | METHOD—Place the shallot in a frying-pan with the margarine and fry it to a pale brown. Stir in the curry powder and Bisto, _ pour over the stock and stir until boiling. Add the rice, chop and add the egg, also add the vinegar. Cook for ten minutes and serve very hot. he @ owe NUT CU TLETS INGREDIENTS 3 ozs. Almonds ( finely chopped) 4 ozs, cooked Butter-Beans 1 Egy (beaten) 1 tablespoonful Bisto 4 gill Bisto Stock (page 47)