ugar and salt.
Bring porridge to a boil, then add
edium thick paste.
Porridge:
Measure the porridge oats - I suggest
eigh approx 65g to 70g Porridge Oats (Oatmeal) into the pan
hen boiling, pour in the porridge and stir for 1-2
Mash leftover rice porridge well with potato masher to
ovely, rich, creamy porridge.
Spoon the cooked porridge into warm bowls
Place the porridge oats into a saucepan.
Add the milk.
Place onto stove on medium heat.
Stir occasionally.
When boiled, take off heat.
Mash the banana and serve on top.
ntil smooth.
Strain tapioca porridge through a fine-mesh strainer
Get a bowl and put the bag of porridge in it.
Get a measuring cup and put in 5 inches of water.
Put the raisins in, then stir it up until it gets all watery and that's all.
PORRIDGE: Boil the rice in the water until it is soft or all the water is absorbed.
Add the milk and cook slowly 20 to 30 minutes, stirring often.
Add the salt, sugar and margarine.
SAUCE: Boil the raisins in the wateror fruit juice with the lemon juice and cinnamon sticks.
Add the sugar and continue cooking over low heat, Mix the cornstarch with a small amount of cold water.
Gradually add the cornstarch and water mixture to the sauce, continuing to stir.
When the sauce is thick, remove from the heat.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
he \"Frog in a Bog\" recipe for a variation on Pease Pudding.
Cook bacon in large saucepan until crisp.
Remove bacon; drain on absorbent paper and crumble.
Reserve 2 tablespoons drippings. Cook and stir onions in reserved drippings until tender and lightly browned.
Add soup, then gradually mix in water.
Bring to a full boil.
Add rice, salt and bacon.
Cover; remove from heat. Let stand 5 minutes.
Makes 8 servings.
put the dried peas into a mixing bowl and cover with cold water. let them soak overnight.
drain & rinse the peas.
put the peas in a saucepan with the milk & cook them slowly over low heat. do not let the milk boil.
stir the peas occasionally so they don't stick to the pan.
when the peas are soft,(about 1 to 1/2 hours)take the saucepan off the heat & mash the peas into a smooth paste.
stir in the black pepper & salt.
put the mixture into a serving dish.
br>Crunchy Flapjack:.
The recipe is identical to chewy version
iXing bowl, and add the porridge oats and any optional ingredients