If any of the members of St. Margaret’s and St. George’s still have either or both of these books and would like to share the recipes which they contributed or any other they liked, then please send to magazine@stmargaretsprestwich.com for inclusion in future editions of the Magazine.
You will need to type out the Recipe in Calibri 14 for her.
To start the ball rolling here is a Recipe submitted by the late Martin Ashworth who is fondly remembered by all who knew him and is now laid to rest close to where we enter our Church.
VICARAGE PORK CASSEROLE (4 servings)
1lb. port steak 1 apple (baking or eating)
1 large onion Juice of an orange
¼lb mushrooms Salt and black pepper
½ green pepper Basil
1 large leek or stick of celery 1 tsp. soy sauce or tomato puree
Slice onion, mushrooms, leek or celery, apple and pepper.
Lightly fry in oil. Remove from pan. Trim fat from the pork and cut into small pieces. Toss in seasoned flour and lightly fry until sealed. Return vegetables to frying pan add herbs, juice, soy sauce or puree and sufficient water to cover. Cook the casserole in hot oven for ½ hour then reduce to gas mark 4. 180C. 350degF. and cook for a further one to one and a half hours.
(As an alternative you can use chicken breasts but NOT floured)
Submitted by Anne O
St Margaret's Church Prestwich 