bread2-3Bread isn’t just for sandwiches; it’s also a great base for making meals.
Here are some recipes for using up your stale bread instead of throwing it away!

CHEESE & HAM ROLLS

Stale rolls
Milk
Ham
Cheese
Butter.

Slice the top off the rolls & gently scoop out the filling, taking care not to break through to the outside.
Place in a bowl & pour enough hot milk over the bread to moisten it all, stirring it in.
Add chopped ham & grated cheese. Mix well,
Fill the rolls and place the tops on again, pinning them in place with a toothpick.
Brush the rolls all over with melted butter, stand on a baking tray & bake in the oven for about 20 minutes.

You can add other ingredients, eg chopped onion, fried in butter, chopped tomato, smoked cod or haddock, chopped, instead of the ham, even some baked beans!

STUFFED HAM SLICES
1oz butter
¾ cup breadcrumbs
1/4lb chopped mushrooms
1-2 tblsps chicken stock
1 chopped onion
6 thin slices of ham
1 tsp prepared mustard.
Heat butter in a saucepan. Add the onion 7 saute until transparent.
Turn off the het & stir in the mushrooms, nustard, breadcrumbs, 7 sufficient stock to moisten.
Spread on the ham slices & roll them up.
Wrap each one in tinfoil & bake in the oven for about ½ hour.
Serve with jacket potatoes & a salad or baked beans.

POOR MAN’S PIZZA
This is a meal for one, so of course you increase the amounts for more people!

I thick slice of stale bread.
You can also use a length of French bread, cut in half.
A little melted butter.
A thick slice ofCheddar cheese.
2 slices of tomato
Tomato puree
An anchovy fillet,chopped, or chopped ham, or pepperoni
2 olives, chopped
Seasoning
Herbs, eg parsley, oregano, thyme.

Tip the melted butter in a dish & dip the bread in it, turning it so it’s covered on all sides.
Place the bread on a baking dish.
Add the slice of cheese, & spread it thinly with tomato puree or paste.
Now place the tomato slices on top, followed by the anchovy or ham or pepperoni.
Sprinkle with seasoning & herbs, if wanted.
Bake in a middle shelf for about 20 minutes, until the cheese has melted.

SAVOURY BREAD & BUTTER PUDDING
Love it or hate it!

4 thick slices of bread, buttered & spread with Marmite
125g/4 ozs grated cheese
1 small onion, grated or finely chopped
2 eggs, beaten
300ml/1/2 pt milk
Seasoning
Pinch of dry mustard powder.

Grease a baking dish.
Cut the bread into cubes & spread half of them on the bottom of the dish.
Cover them with half the cheese & the onion.
Add the rest of the bread & the cheese.
Add milk & seasoning to the eggs & pour over the pudding.
Bake at 180C for 35-40 minutes, until set.

bread2-2CHEESE CHARLOTTE
A Charlotte is a dish inside a crust of bread, cake or biscuit.

1 thick slice of bread, cubed
7 fl ozs milk
8 slices of bread, crusts removed
3 tblsps butter
3 ggs, separated
1 ½ tblsps plain flour
8 ozs a tasty Cheddar cheese, grated
Seasoning
¼ tsp grated nutmeg
4 fl ozs single cream.

Preheat oven to 180C.
Place the bread cubes in a dish & sprinkle half the milk over them.
In another bowl, spread out the bread slices & sprinkle them with the remaining milk.
Leave both bowls to soak.
Cream the butter & add the egg yolks. Stir in the flour.
Add the soaked bread cubes, cheese, seasoning & nutmeg. Blen well, then stir in the cream.
In another bowl, beat the egg whites until stiff.Fold them gently into the cheese mixture.
Line a greased baking-dish with the soaked bread slices. They should stick to the sides.
Pour the cheese mixture in toe dish & bake in the centre of the oven for 35-40 minutes.
Serve immediately with a salad.
BASIC MEATLOAF
I love this recipe. There’s so much you can do with it!

500g/1 lb beef mince
60g/2 0z breadcumbs
3 tblsps beef stock
1 onion, grated, or very finely chopped
1 carrot, grated
2 eggs, lightly beaten
1 tsp mixed herbs
1 tspWorcestershire Sauce
Seasoning.

Place everything in a bowl & mix well.
Press the mixture into a greased loaf tin & bake for 40-45 minutes.
Drain off any liquid, cover & stand for 10 minutes.
Turn out & serve.

You can add anything you like to this recipe; curry powder, a chopped tomato, tomato puree, a hard-boiled egg in the centre, chilli powder & some kidney beans –  the choice is yours!

BOBOTIE
A South African dish.

2 ½ tablesps butter
1 tblsp vegetable oil
2 medium-sized onions, chopped
1 garlic clove, finely chopped
1 ½ tblsps curry powder
2oz chopped almonds
4oz sultanas or raisins
1 tsp mixed herbs
Juice of ½ lemon
Seasoning
1 tblsp sugar
1 tblsp wine vinegar
2lb minced beef
3 thick slices bread
10fl oz milk
2 eggs, beaten

Preheat oven to medium, about 190C. Grease a baking dish with some of the butter.
Melt the rest of the butter with the oil & gently fry the onions & garlic.
Add the meat & brown gently for a few minutes.
Tip it all into a bowl & add the almonds, curry, sultanas, herbs, lemon, seasoning, sugar and vinegar.
Soak the bread in the milk. When soft, squeeze the bread and mash it into the meat mixture.
Add 1 beaten egg.
Turn the mixture into the baking dish & press it down.
Add a little extra milk to the milk squeezed from the bread to make it up to 6fl ozs.
Beat the remaining egg into the milk & pour it over the meat mixture.
Stand the dish in a pan of water & bake for about an hour, or until the top is golden & firm to the touch.

bread2-1APPLE BROWN BETTY
Other fruits can be used instead of apples, eg apricots of pears.

2 ozs plus 1 tsp butter
6 ozs breadcrumbs
2lb apples, peeled, cored & thinly sliced
4 oz brown sugar
¼ tsp grated nutmeg
Grated rind of ½ lemon, plus 2 tblsps juice
4 ozs raisins
3fl oz Sherry

Preheat the oven to 190C.& grease a baking dish with 1 tsp butter.
Put a layer of 1/3 of the breadcrumbs  at the bottom of the dish & dot with some of the butter.
Next add half the apples,  sprinkle with half the sugar, nutmeg, lemon rind & raisins.
Sprinkle with 1 tblsp of lemon juice.
Layer with another 1/3 of breadcrumbs, dot with butter & add the rest of the apples. Sprinkle with the rest of the sugar, nutmeg, lemon rind, raisins & lemon juice.
Cover with the res of the breadcrumbs, dot with butter & bake in the oven for about 40 minutes, until the top is golden brown.
Pour the Sherry over the top & bake for 5 more minutes.
Serve with custard.
BANANAS BAKED WITH CUSTARD

1 tsp butter
4 bananas, peeled & sliced
2 ozs raisins
6 thin slices of buttered bread, halved
1 pt milk
2 eggs plus 2 yolks
2 tblsps brown sugar
½ tsp grated nutmeg.

Grease a baking-dish with the butter.
Place layers of bread, bananas & raisins in the tray, ending with a layer of bread.
Heat the milk.
Beat the eggs, yolks & sugar in a bowl.tip the milk over it, stirring.
Pour the mixture into the baking-dish & leave to stand for half an hour.
Dust the top with nutmeg & bake in the oven for half an hour.
Stand aside to cool slightly before serving.

QUEEN OF PUDDINGS
A traditional British hot pudding.

½ pt milk
¼ pt breadcrumbs
Grated rind of ½ lemon
½ oz butter
½ oz sugar
2 egg yolks
2 tblsps jam
2 egg whites
2 oz sugar.

Heat the milk & pour it over the breadcrumbs, then add the lemon rind, butter & sugar & leave to stand for ½ hour to let the breadcrumbs swell.
Beat in the egg yolks & pour it into a greased baking dish.
Bake for ½ hour, until set.
Spread a thick layer of jam on the top.
Whisk the egg whites until stiff, then fold in 1 ½ ozs of the sugar.
Pile it on top of the pudding & shake the remaining sugar over the top.
Return to the oven for 20-30 minutes, until the meringue is crisp & lightly-coloured.

OSBORNE PUDDING
Another traditional British pudding.

1 egg
1 oz sugar
½ pint milk
A pinch of salt
4 thin slices of buttered bread
Marmalade.

Beat the egg & sugar. Beat in the milk 7 add the pinch of salt.
Lay the bread in a buttered baking dish & spread with marmalade.
Pour the egg & milk over the top.
Bake in a moderate oven for about 1 hour, or until set.

About Lyn

LYN FUNNELL CV (well, sort of!) Lyn had very successful careers as an Air Hostess, Sales Rep, (she was one of only a couple of women. She beat all the men regularly, becoming the Top Rep in the UK, and 2nd in the world.) And then Catering took over. She did everything from the washing-up, to Silver Service Waitress, and Chef. A few times, she had to cook the meal, dash round the other side and Silver Serve it! In between all this, she wrote as often as she could, building up a reputation as a published short story writer, (Horror and a twist in the tale,) and a Poet. She has appeared as a Performing Poet, and a Demo Chef. Then she discovered the world of the Food & Travel Writer. And that’s what she has continued doing to this day. Her main hobbies are Cookery and entering Competitions. She has won many prizes, including holidays and a moped. She enjoys entering Competitions, submitting her original recipes. She was first in many Competitions, including the Good Housekeeping Millenium Menu, Fruits of France, Bernard Matthews Turkey Recipe, and appeared on BBC’s The One Show Spag Bol contest. She was one of three Finalists, coming 2nd, which makes her Britain’s Spag Bol Queen! Now she runs B-C-ing-U! and loves it! After several years of being messed around by Editors, and having loads of contacts, Lyn formed her own online Magazine, vowing to treat her writers fairly, and to do everything possible to further their careers, publicise their books, etc. She now has a band of excellent regular writers, and the Magazine’s going from strength to strength! Lyn’s online published books; Adverse Camber A collection of my published poems. The First Book of Short Stories The Second Book of Short Stories The Third Book of Short Stories. Many of these stories have been previously published. St Anthony of Padua. The Patron St of the Old. A story of one woman’s terrible ordeal in a Home, and her family’s rescue of her. The Girl Who Watched. A Cuban girl is attacked by an English journalist & what follows! Willy the Whizz & the Wormhole. Suitable for Young Adults, aged 15-95! Get Out Of Debt And Stay Out – Forever! Unsympathetic, hard-hitting, realistic solutions to your problems. All these books are published by Andrews UK Ltd www.andrewsuk.com No, I didn’t pay them to Vanity Publish! They’re all available from Amazon, and many other online publishers. LYN FUNNELL.