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 | Mini-Wheels | |
| Ingredients: Pastry 75 g (3 oz) packet instant potato mix 100 g (4 oz) margarine 75 g (3 oz) plain flour 75 g (3 oz) 'Mornflake' oats pinch of salt Filling | Method: Make up potato mix as directed, beat in margarine. Add oats and flour and allow mixture to cool. Roll out to an oblong approx. 20 x 30 cm (8 x 12'). Spread sausagemeat over the dough and sprinkle onion evenly on top. Roll up like a Swiss roll and cut into slices about 2.5cm (1") thick. Place cut sides down on a greased baking sheet and place in oven. Bake at 190°C (400°F) mark6, for 40 minutes. Serve hot or cold. makes 10 - 12 | |
 | Grilled Pineapple Top Hats | |
| Ingredients: 160 g (6 oz) pork luncheon meat 90 ml (3 tbsps) 'Mornflake' oats 30 ml (2 tbsps) milk 15 ml (1 tbsp) tomato ketchup 5 ml (1/2 tsp) made mustard 3 pineapple rings | Method: Mince the meat, add the oats, milk, mustard and tomato sauce. Divide into three equal portions. Shape into cakes and place each one into a pineapple ring. Cook under the grill about 10cm (4") from the heat until lightly browned. | |
 | Onion Flan | |
| Ingredients: For the base: 100g (4 oz) strong plain flour 2.5ml (1/2 level tsp) salt 25g (1 oz) butter 50g (2 oz) Mornflake Oats 5ml (1 level tsp) sugar 60ml (4 tbsps) milk, warmed 1 small egg, beaten Topping: | Method: Sift the flour and salt into a bowl and rub in the butter. Stir in the oats. Mix together the yeast, sugar and warm milk and leave in a warm place for 10 minutes until frothy. Stir into the flour and oat mixture with enough beaten eggs to give a soft dough. Knead lightly until smooth and elastic. Cover with greased plythene and prove until doubled in size. Knead again and roll out into a circle and use to line a 23cm (9") flan ring. Cover and prove until doubled in size again. To make the topping: | |
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