Issue 97, June 2007
In this issue we are starting a new column for recipes that have been submitted by our readers. We hope to be able to include at least one recipe per issue. As carers, you will have favourite recipes that you might like to share. We would be very happy to receive them. Editor
4 large cooked potatoes
2 hardboiled eggs
1-2 rashers bacon (or chopped ham)
1 teaspoon dry mustard
50 g butter
1 teaspoon salt
¼ cup flour
2 cups milk
½ cup grated cheese
1 tablespoon butter
1 cup of fresh breadcrumbs
Slice the cooked potatoes into a shallow greased baking dish. And sliced cooked eggs.
Chop the bacon and onion and cook with the first measure of butter in a fairly large saucepan until the onion is transparent.
Stir in flour, mustard and salt. Add 1 cup of milk then bring to the boil, stirring constantly.
Add remaining milk and boil again. Stir in grated cheese. If sauce seems too thick, thin it to a pouring consistency with extra milk.
Pour over potatoes. Top with buttered breadcrumbs made by melting the second measure of butter and stirring in breadcrumbs. Bake uncovered at 180c for 30-40mins. Serve hot or cold.
This recipe was submitted by a carer from Wellington.
Editors comment: Thank you to the readers who have already sent in their wonderful recipes.
Keep those 'tried and true' recipes rolling in. Please remember to give the source of the recipe,
especially if it has appeared in another publication.Finally I would like to thank the Huntington's Disease Association (Wellington) Inc and Sir Roy McKenzie for giving me the opportunity to go to Outward Bound. It was a great experience and without their help I would never have got the opportunity to go. Thank you so much.