WEEKEND SUPPER OR PICNIC DISHES

Press, Volume XCVIII, Issue 28870, 15 April 1959, Page 3

WEEKEND SUPPER OR PICNIC DISHES

Whether made for a hot meal at home, or to pack up and take out in the car, nothing could be more appetising, or simpler to make, than this Pickled Onion Pie. Sausages and pickled onions set in a savoury custard make a pie that is easy to travel. It cuts and serves neatly, so make it next time instead of the more usual bacon and egg pie and see if it doesn’t win you applause.

Pickled Onion Pie 1J cups flour 1 teaspoon salt J cup lard Cold water 11b sausages 2 eggs 1 cup milk Salt and pepper 3 or 1 cup pickled onions Sift flour and salt into a bowl and rub in lard until the mixture is like fine breadcrumbs. Cut in just sufficient cold water to bind to a stiff paste, cutting and working in a little at a time so as not to make it too moist. Roll in a ball and leave in a cool place until required. Cover sausages with cold water and prick the skins well. Bring very slowly to the boil and simmer for ten minutes. Drain and allow to cool. Split through in halves lengthwise. Roll pastry to fit one inch over a large deep pie plate. Fold under the overlapping edge and crimp along between finger and thumb. Lay the cooled sausages over the bottom. Cut pickled onions (drained) into pieces and sprinkle over the sausages. Whisk two eggs with milk, salt and pepper and pour over. Bake in a moderately hot oven until the pastry and filling are both lightly browned and the custard set, then place lower in the oven and continue cooking for fifteen to twenty minutes to ensure a pie well cooked on the bottom. Peanut Pizza Pie Tomatoes form the main ingredient of this delightfully savoury pie for a hot week-end supper which will serve about a dozen people. 2 cups flour 1 cup lard or dripping 1 teaspoon salt Cold water 6 tomatoes 1 cup salted peanuts 3 rashers bacon 1 onion 1 tablespoon butter J cup grated cheese 1 teaspoon sugar Salt and pepper

Rub dripping or lard into flour and salt and cut in sufficient cold water to bind. Roll out and line a large flat baking dish. Scald and skin tomatoes and cut in slices. Arrange over pastry and sprinkle with sugar, a very little salt and a dusting of pepper. Finely chop onion and saute in butter until golden and cooked and spread out over the tomatoes. Cut rind from bacon and chop the bacon finely and sprinkle over Mince or chop salted peanuts and scatter over, then sprinkle with grated cheese. Bake in fairly hot oven until both pastry and filling are browned, then lower in the oven to cook the bottom thoroughly. Serve the pie hot.

Egg and Bacon Risotto A baked savoury risotto is a popular brainwave for any luncheon or casual meal at the weekend, a wonderful way of using up or eking out left over poultry, fish or meat, or it may be made purely vegetarian and still be delicious, savoury and nourishing. Here bacon, egg and green peppers give interest and flavour. 4 large onions 3 rashers bacon 2 tablespoons butter 2 stalks celery 4 tomatoes 1 green pepper 2 hard boiled eggs 1 cup parsley sauce 2 dessertspoons soy sauce salt and pepper 1£ cups cooked rice 3ozs grated cheese Cut rind from bacon and chop into small pieces. Melt butter and add chopped bacon and finely chopped onions. Saute gently together until the onion is cooked. Tip the pan to drain all excess fat away and lift bacon and onion out into a casserole dish. Place cooked boiled rice in the pan and saute gently until browned, stirring constantly. Add to the bacon and onion. Peel tomatoes and cut small. Chop celery finely and cut up green pepper after removing all seeds. Melt a little more butter and in it saute green pepper, celery and tomato until the celery is cooked. Slice hard boiled eggs. Toss all together with rice, adding a cup of parsely sauce and two dessertspoons soy sauce (tomato sauce or Worcester will do). Stir

well together and smooth over, topping with grated cheese. Bake in a moderate oven just long enough to melt and brown the cheese.

Sandwich Hint. — A pretty addition to a sandwich spread for open sandwiches is minced green pepper. Stir a minced green pepper into creamed butter to which you have added chopped cold ham or veal. The pink and green paste looks well on water biscuits too.