Category Archives: Beverly Pepper

Yammy Turkey

Yes, I still had leftover turkey yesterday. I hadn’t cooked anything from Potluck Cookery (Beverly Pepper, Faber and Faber, 1955) for a while – but this American cousin of shepherd’s pie seemed the perfect thing. The author cunningly avoids interpretation issues by not specifying this as a casserole, bake, pie or hot dish.

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Squash Pie

I roasted half squash a couple of days ago, having used the other half in a stew and, as these were so good, decided to attempt another, similar recipe from the same book, Potluck Cookery by Beverley Pepper (Faber and Faber, 1955).

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Macaroni burgers

I don’t know what possessed me to look in Beverly Pepper’s Potluck Cookery (Faber and Faber, 1955) for a secondary use for pasta and cheese sauce, but I’m glad I did.

macaroni burgers recipe

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Almond-Spinach Croquettes

In which health-giving spinach is mixed with white flour, butter, salt, anchovy sauce and then fried. (From Beverly Pepper’s Potluck Cookery, Faber and Faber, 1955).

Almond-Spinach Croquettes

LEFTOVER: COOKED SPINACH
Chopped and drained, at least 1 ½ cups

AND

Butter or margarine, 3 tablespoons
Flour, 4 tablespoons
Milk, 1 cup
Salt ½ teaspoon
Pepper to taste
Minced toasted almonds, 2 tablespoons
Worcester sauce, 1 tablespoon
Flour
Beaten egg, 1 with 1 tablespoon water
Bread crumbs
Fat
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Chicken Paprika

My feelings about paprika are well-documented so I’m slightly ashamed that I’ve never cooked Chicken Paprika before – I have at least 2 different recipes for it. I’m going to start with the simplest though – from Beverly Pepper’s Potluck Cookery (Faber and Faber, 1955).

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Squash Pancakes

A friend wondered to me last October, whilst offering me some fresh, hot butternut squash and feta bread, “Do you remember when no one had even heard of butternut squash and then suddenly they were everywhere?’

They will never (could NEVER) replace potatoes in my life but they’re chock full of carb-y, vitamin-y goodness as well as being so pretty. Here are some being stored in the chilly confines of the parental loft at Christmas:moomin farm

Undeterred by yesterday’s efforts, I’ve chosen part of my lunch from the vegetable chapter of Beverly Pepper’s Potluck Cookery (Faber and Faber, 1955).

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Chicken Mexicane

In Pot Luck Cookery (1955, Faber & Faber). Beverley Pepper furnishes the reader with seventeen recipes for using up leftover chicken specifically (and several others suitable for ’what have you meats’), unfortunately on this occasion, I picked a dud. The recipe looked temptingly highly seasoned but didn’t quite come together. (I assume the ‘e’ on the end of Mexicane denotes this recipe is ‘in the style of’ rather than the real thing.)

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Meat and Potato Latkes

I’ve ransacked Potluck Cookery (Faber & Faber, 1955) again for a fridge clear-out dish.

Meat and Potato Latkes

Leftover: Cooked meat, ground, 2 cups

AND

Grated raw potato, 2 cups
Minced onion, 1 tablespoon
Salt ½ teaspoon
Pepper, to taste
Worcester sauce, 1 teaspoon
Eggs, 1 whole and 1 yolk
Fat, shortening, lard or salad oil, ¼ cup
Sour cream (optional)
Tomato or cheese sauce

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Canadian Lima Beans

Ugh, I am not in the mood to do this today. I had about half as much sleep as I need last night, I’m seized with the urge to order pizza and I don’t have the fresh tomatoes necessary for the dish I planned to make. Only a recipe containing the instruction ‘top with bacon’ will console me. Luckily, Potluck Cookery (Beverly Pepper, Faber and Faber, 1955) can furnish me with this and the means to use up the navy beans lurking in the back of my fridge.  Yes, I said navy beans, not lima as specified, I know Dr Pepper would forgive me, so you should too.
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Paprika Corn Kernel Fritters

I love  smoked paprika so much I want to quote 30 Rock.

Paprika Corn Kernel Fritterspaprika-31

LEFTOVER:  COOKED CORN KERNELS
about 1 1/2 cups

AND

Flour, 1 cup
Baking powder, 1 teaspoon
Salt 1/2 teaspoon
Paprika, 1 tablespoon
Well-beaten egg, 1
*Milk, 3/4 cup
Finely chopped green pepper, 2 tablespoons
Fat or lard
Lemon quarters, 4 – 5

Sift flour with baking powder, salt, and paprika. Beat egg into milk; blend into flour mixture. Beat with rotary beater until smooth and free of lumps. Add corn and green pepper. Drop by spoonfuls into 1/2 inch hot fat in shallow frying pan. Fry until golden brown. Drain and serve with lemon quarters.

This is a side dish – makes 4 – 5 servings.

*Substitute: Part milk, part corn liquid.

Notes

  • I only had 1 cup of sweetcorn so I adjusted the quantities of other ingredients accordingly.
  • I made the batter, realised I didn’t have any pepper in the house, ran to shop round the corner which has a carp selection of veg and as they had no green pepper, was forced to buy red.

Conclusion

There seemed to be insufficient batter to bind the fritters, however they fried perfectly which shows what I know.  (Really, my sister is the family fry queen.)  They were a very nice accompaniment to grilled chicken and steamed kale. I ended up making 9 decent sized fritters, which would probably constitute 3 – 4 portions for someone less greedy than me. (I have 5 left… mmmm, breakfast.) Another nom from Potluck Cookery.

Paprika corn fritters

Frittered by Elly