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
Shortening is satisfactory in this recipe but butter or hard margarine
nly 1/2 of the recipe, freeze the other half for
Grease 2-quart casserole dish.
Cook spinach and drain well. Mix with 2/3 Welsh Rarebit and add water chestnuts and 1/2 can fried onions.
Place in dish, crumble bacon on top and spread rest of Welsh Rarebit to cover.
Bake at 350\u00b0 for 15 minutes.
Sprinkle rest of can of fried onions on top and bake for 5 additional minutes.
Serves 6 to 8.
le.
Felinfoel Brewery: This Welsh brewery is the oldest in
llow to cool.
For Welsh Rarebit, toast bread on one
few seconds. Drop a welsh cake on to the griddle
s part of the traditional Welsh tea.
It can also
or about 15 seconds.
Recipe should make 12 crepes.
200\u00b0F oven. This recipe will make a dozen or
Preheat oven to 400\u00b0F.
Roll out the pasty and line a 9 inch buttered quiche dish. Press buttered foil over the pastry and bake 10 minutes until pastry is firm.
Reduce heat to 350F, remove foil, and bake pastry for an additional 10 minutes until crisp (but not brown). Remove from oven and cool.
Heat heavy frying pan, add bacon and cook over medium heat for 5 minutes. Remove bacon pieces from pan with a slotted spoon and drain on paper towels. Arrange the bacon in the pie shell.
Add scallions to the bacon drippings in the pan, ...
bout 3/4 pound.
Welsh Fare S. Minwell Tibbott.
Heat the oven 375\u00b0F/190\u00b0C.
Cut the ginger into slivers.
Using a sharp knife, make small cuts in the leg of lamb and insert the ginger and rosemary.
Mix the butter and honey together and spread this over the lamb.
Put in a roasting tin, pour in half of the cider and cover loosely with foil.
Roast in the oven allowing 25 minutes per pound.
When three-quarters cooked, remove the foil and continue cooking, basting frequently with the juices from the roasting tin, adding more cider if necessary.
Remove the joint from ...
Preheat the broiler.
Cook the broccoli in boiling water until tender, about 5 minutes. Drain and set aside.
Slowly melt the cheese in a double boiler.
Gradually mix in the broth.
Whisk in the mustard and egg.
Sprinkle a little of the rosemary or basil on the cut side of each tomato half.
Broil until soft and beginning to brown, about 5 minutes.
Serve the Welsh rarebit over the broccoli and tomatoes. Makes 2 cups sauce.
Soak the bread crumbs in the milk
add the suet and mix well.
Place a layer of the bread crumb mixture on the bottom of a well buttered 5 cup pie dish or shallow baking dish.
cover with a layer of blackberries, apples and sugar.
Continue to fill the dish with alternate layers of the bread crumb mixture and of the fruit and sugar, finishing with a thick layer of the bread crumb mixture.
Bake in a preheated 375\u00b0F oven for approximately one hour, or until the pudding is golden brown.
Welsh Fare S. Minwel Tibbott.
Cook and chop bacon; cook and drain spinach well.
Cool.
Thaw Welsh Rarebit; place 1/3 of Rarebit in pan (8 x 8-inch).
Add spinach, bacon and drained chestnuts.
Top with remaining Rarebit. Sprinkle with onions.
Bake, uncovered, for 20 minutes at 325\u00b0.