Packet of frozen puff pastry (around 500g size), about 1lb/ 500g sausages or sausage meat, a couple of small onions, tomato ketchup/sauce. (NB If your fridge has run out of sausages bacon makes a very suitable alternative.) Vegetarians or non-pork eaters could use root vegetables or vegetarian sausages.
Method
Most frozen pastry packets require you to leave the pastry at room temperature for 20 minutes or so before trying to roll it out. While waiting for the pastry you can fry/grill the sausages/bacon and chopped onions so that they are ready to use. The onions should be golden-brown, and the sausages/bacon cooked through (the sausages should not be pink inside.)
To roll out the puff pastry use a well-floured board and rolling pin, and roll out the sheet to an oblong shape about the same length as the dish you are going to use to cook the roll in. You need the pastry to be broad enough to wrap round the other ingredients to make a "parcel". Sometimes, depending on the shape of the available tins it is better to cut the pastry into two, and make two parcels.
Cut up the sausages/bacon into small pieces and arrange down the centre of the pastry with the onions, cover liberally with tomato ketchup/sauce and fold over the pastry to make (a) parcel(s). Cut some diagonal slits in the top of the parcel to let out any steam. If liked you can brush the top of the pastry with some milk or beaten egg. - This usually ensures the top of the pastry turns a good colour. Cook in a medium oven (around Gas Mark 5 or 6 say about 375 d F, or 190 d C.) for about 25 minutes or until the pastry is a good colour, and has risen. Serve hot with baked potatoes and a salad, or cold as wished.
2 head Romaine, washed, dried, and outer leaves discarded
3/4 cup garlic flavored olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper
1 large lemon, halved
6-8 drops Worcestershire Sauce
2 Coddled Eggs
1/4 cup Imported Parmesan Cheese, grated
1 cup garlic croutons
Preparation:
Place Romaine in a large salad bowl and assemble all the ingredients on a tray tableside. Pour about 1/2 cup of the garlic flavored olive oil over the Romaine. Toss gently using a rolling motion. Add salt and pepper and toss lightly.
Squeeze lemon juice-you should have about 2 1/2 ounces-over the salad and add the Worcestershire sauce. Break eggs over the salad. Add the remaining 1/4 cup olive oil. Add the cheese and toss again until the leaves are well coated.
Add the croutons last and toss slightly. Arrange individual leaves on a dinner plate, stem side out, the easier to eat with the fingers as Caesar Cardini intended. Serve immediately.
CAKE：
1 c Honey
1 ts Soda
1 c Quaker Oats, uncooked
-- (quick or old-fashioned)
3/4 c Butter or margarine; soft
1/2 c Sugar
2 Eggs
1 c Mashed bananas
1 1/2 c Sifted all-purpose flour
3/4 ts Baking powder
3/4 ts Salt
FROSTING：
6 oz Cream cheese; soft
2 1/2 c Sifted confectioners' sugar
For cake, bring honey to a boil in medium-sized saucepan; add 1/2 teaspoon of the soda. Pour over oats; stir to combine. Cover and let stand 10
minutes.
Beat butter until creamy; gradually add sugar, beating until fluffy. Blend in eggs. Add oats mixture and bananas; blend well. Sift together flour, remaining 1/2 teaspoon soda, baking powder and salt. Add to creamed mixture; blend well.
Pour batter into 2 greased and waxed paper-lined 8-inch round cake pans. Bake in preheated moderate oven (350 F.) 30 to 35 minutes. Cool on wire rack about 10 minutes. Remove from pans; cool.
For frosting, beat cream cheese until fluffy. Gradually add sugar, beating until frosting is smooth and of spreading consistency. Spread between layers and over top of cake; refrigerate. Just before serving, decorate with banana slices. Makes one 2-layer cake.
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