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Amberaldersley's Recipe Page

amberaldersley

Member for over 5 years.

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  • Creamy Ham Casserole

    many need to cook longer if you do not like cruncky veg's but really really do with the crunchy veg's

  • Chicken a la King

    I love this I als like to add other veggies like peas or carrots to the mixture. I add them near the end of cooking the chicken so they are not too crunchie when added to the sauce.

  • Fudge

    very good fudge and very sweet so it is great for the sweet tooth in your family

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The Root of the Matter

by Mark R. Vogel Mark R. Vogel

Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...

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Mitch61

Member Review

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Pate a la Rapure

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

Reviewed by Mitch61

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