Beef and Vegetable Casserole & Chicken Casserole
We have a couple of recipes this edition, sent in by one of our regular readers. Norma has sent us recipes before, so I hope you enjoy these.
You’ll notice the recipes come from the era of imperial measurements (and so do Norma and I!).
Beef and Vegetable Casserole
Ingredients
11/2 lb gravy beef (600g)
2 onions
1 zucchini
2 carrots
sml can tinned mushrooms
3/4 cup macaroni
little celery
2 dstspn of tomato paste
sald and pepper
pinch mixed herbs
11/2 pints water
Method
Heat a little oil in a saucepan, add cut up onion and cook a few minutes, then add cut up gravy beef, cook until changed colour, then add water an cook 3/4 hour. Then add herbs, tomato paste, salt and pepper, cut up carrots and celery and macaroni and cook for a further 1/2 hour. Add zucchini and mushrooms for the last ten minutes.
Chicken Casserole
Ingredients
6 chicken drumsticks or whatever you prefer
1 carrot
1 parsnip
1 onion
2 rashers bacon (chopped)
1 can chicken vegetable soup
Method
Fry chicken pieces in butter - just brown on each side. Put in a casserole.
Fry in the same butter: carrot, parsnip, onion and bacon. Add to the casserole. Pour over the can of soup and cook for one hour or until tender.
Serve with other vegetables and mashed potatoes.
Norma Morgan
