Mrs Sheila Needham of Liverpool won a competition with this recipe.
1983 WW recipe
Serves 2
12 oz beef and pork sausages
8 oz rhubarb, cut in 1/2 pieces
6 oz onion, chopped
1 clove garlic, crushed
1 tbsp dried mushrooms
1 tsp dried mixed peppers
pinch of dried herbs
2 tsp cornflour
10 fl oz beef stock made with 1 cube
14 oz canned tomatoes
s and p
sweetener to taste
1 tsp Worcestershire sauce
1 tsp soy sauce
6 oz raw peeled potatoes, cut into thin slices
Grill sausages. Put rhubarb, onion and sausages into casserole dish. Sprinkle over garlic, dried mushrooms, pepper and herbs.
Combine cornflour and beef stock, pour into the casserole dish, tomatoes, seasoning, sweetener, Worcestershire sauce and soy sauce.
Top with thin slices of potato. Bake, covered, 375'F 190'C Gas 5 for 1 1/2 hours.
No comments:
Post a Comment