Deviled Chex food recipes, Ingredients,Directions,Picture,Price

Deviled Chex food recipes, Ingredients,Directions,Picture,Price

Ingredients

3 tbsp sugar
1 tbsp paprika
1 tsp ground chili powder
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
1 tsp salt
1/3 cup vegetable oil
1 cup assorted unsalted nuts, such as peanuts, almonds, walnuts, pecans
3 cups Rice Chex cereal
3 cups Corn Che® cereal
3 cups Wheat Chex cereal
1 cup miniature cheese crackers
1 cup miniature pretzels


Directions

1. In small bowl, mix sugar, paprika, chili powder, curry powder, cumin, coriander, pepper and salt; set aside.
2. In large microwavable bowl, combine oil and nuts. Microwave uncovered on High about 2 minutes or until fragrant. Stir in cereals, crackers and pretzels until evenly coated. Stir in sugar mixture until evenly coated.
3. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture is thoroughly heated. Spread on paper towels to cool. Store in airtight container.

Maids of Honour Food Recipes,Ingredients, Preparation method,Image

Maids of Honour Food Recipes,Ingredients, Preparation method,Image

The Maid of Honour cake has been part of Richmond history for nearly 300 years. It Is believed that Henry VIIIth was the first to use its name when he met Ann Boleyn and other Maids Of Honour at his Royal Household of Richmond Palace eating the cakes from a silver dish.

The first Richmond Maids of Honour shop can be traced back to the early 18th century and it is here Robert Newens the present owners great great grandfather served his apprenticeship. The cakes soon became a feature of taking tea in fashionable Richmond.

150 ml (1/4 pint) milk
25 g (1 oz) cake crumbs
50 g (2 oz) English butter, cut into small pieces
25 g (1 oz) caster sugar 40 g (1 1/2 oz) ground almonds
1 egg, beaten
grated rind of 1 lemon
few drops of almond flavouring
175 g (6 oz) shortcrust pastry
raspberry jam

1. Heat milk in a saucepan to almost boiling point, then stir in cake crumbs, butter, sugar, ground almonds, egg, lemon rind and almond flavouring. Stir well and leave to stand for about 5 minutes.
2. Meanwhile roll out the pastry and cut fifteen rounds using a fluted 6.5 cm (3-inch) cutter. Place in buttered patty tins and spread jam in the base of each. Divide the filling equally among them.
3. Bake in the oven at 220°C (425°F) mark 7 for 15 - 20 minutes, until firm and golden.
Makes 15

Lancashire Hot Food, Recipes Ingredients, Preparation method,Picture,

Lancashire Hot Food, Recipes Ingredients, Preparation method,Picture,

Ingredients

700 g (2 1/2 lb) best end neck of lamb, chined, with the rib bones trimmed
6 lambs' kidneys
700 g (1 1/2 lb) potatoes, thinly sliced
salt and freshly ground black pepper
1 Spanish onion, thinly sliced
300 ml (10 fl oz) chicken stock, home-made or from a cube
25 g (1 oz) butter, plus extra for greasing
sprigs of rosemary, to garnish


Preparation method

Preheat the oven to 180C/350F/Gas 4.

Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside.

n the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour.

Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly.

Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs' kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid.

Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top.

To serve, spoon into serving bowls.