Category Archives: All Recipes

BETTY KING’S FILLINGS FOR PASTRY SHELLS

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I’ve just found this wonderful leaflet entitled “Fillings for Take-Home Pastry Shells” 8 Tested Recipes from Betty King. I think it’s probably from the the late 1950s, it’s definitely from before metrics started in 1966.   On checking I’ve found out that unlike Margaret Fulton, the 1970s cooking queen, Betty King did not exist.  She was just an entity created as a marketing tool….an attempt to fool all of the people all of the time….so nothing’s changed there.  But tastes have changed since then so I’m not sure you’d want to actually make any of the fillings.

Betty King Pastry Shells Fillings

 

CHICKEN, CAULIFLOWER & BACON GRATIN

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I know why Mum cut this recipe out and saved it, she really liked cauliflower.  Some people might think cauliflower is a bit bland, but it’s really very versatile.  It’s great topped with a white sauce and cheese, soaks up curry sauces deliciously, you can roast it with a little oil and of course just boil it.  This is the first time I’ve seen it used in a recipe like this, but I think it should taste quite good this way.

Chicken cauliflower & bacon gratin

LAMB BARLEY SOUP

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It might put you off that this old recipe because it starts off “Place the barley in a large bowl.  Cover with water; soak overnight”.  But if you be bothered doing it the barley will make the soup delicious and when you add in the lamb and vegetables you’ll end up with a very hearty and warming winter dish.

Lamb Barley Soup

BEEF BURGANDY – TWO WAYS

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Beef Burgandy is just the fancy name for slow cooked beef with red wine.  My tried and true way of cooking it has always been by using the first method shown here, which gives you lovely tender beef in a rich sauce.  The second method using an oven bag I found in Mum’s collection and should work just as well.  The more modern way, of course, would be too use a slow cooker.  Whichever way you end up cooking it, it’s a great winter dish. You get the best flavor by using the cheaper cuts of beef – gravy beef, blade or even skirt steak.

MY WAY:

Provincial Beef

THE OVEN BAG WAY:

Beef Burgandy