MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fairy Food
Categories: Candy
Yield: 1 Batch

1 c Sugar
1 tb Vinegar
1 tb Baking soda
1 c Dark syrup
2 lb Bulk chocolate

Combine sugar, syrup, and vinegar in heavy saucepan. Cook over medium
heat until sigar is dissolved. Continue to cook, without stirring, to
300°F. Remove from heat. Quickly stir in baking soda, mixing well.
Pour into lightly buttered 9x9" pan. Do not spread. It will spread
itself. Cool. Break into pieces. Melt chocolate over hot, not
boiling, water. Dip candy into chocolate.

Recipe FROM:
<https://archive.org/details/country-cookn-church-cookbook-archive>

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fairy Food
Categories: Candy
Yield: 1 Batch

Good to see you back posting. Even if my first thought on seeing
the title of this recipe was that we'd be cruising to "Gay Bay". Bv)=

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Mary Berry's Iced Faery Cakes
Categories: Cakes, Desserts, Snacks
Yield: 12 cupcakes

MMMMM-----------------------FAERY CAKES------------------------------
100 g (4 oz) softened butter
100 g (4 oz) caster sugar
2 lg Eggs
100 g (4 oz) self-raising flour
1 ts (level) baking powder

MMMMM--------------------------ICING---------------------------------
225 g (8 oz) sifted icing sugar
2 tb (to 3 tb) warm water
Handful of sweets; to
- decorate

To make these faery cakes, preheat the oven to 200┬║C
fan/180┬║C fan/gas 6. Place faery cake cases into a 12
hole bun tin, to keep a good even shape as they bake.
Or if you don't have a bun tin, you can line a standard
baking tray instead, but just keep in mind that the
cakes may not rise perfectly rounded as they won't have
support from the bun tin to hold the mixture in place
when baking.

Measure all the ingredients; 100g softened butter, 100g
caster sugar, 2 large eggs, 100g self-raising, and 1
level tsp baking powder into a large bowl and beat for
2-3 mins with an electric whisk or wooden spoon manually
until the mixture is well blended and smooth. Fill each
paper case with the mixture using a tablespoon to ensure
each faery cake will bake to the same size.

Bake in the preheated oven for 15-20 minutes until the
cakes are well-risen and golden brown. We would
recommend checking the cakes at 15 minutes to make sure
they are not browning too quickly on top - don't open
the oven though or only open it slightly if you have to
otherwise the mixture will sink in the middle and your
faery cakes won't rise properly. Once baked, lift the
paper cases out of the bun tin and cool the cakes on a
wire rack.

Once the faery cakes are completely cooled, put the
icing sugar in a bowl and gradually blend in the warm
water until you have a fairly stiff icing. Spoon over
the top of the cakes and decorate with sweets. Leave to
set for 30 minutes or serve as they are.

RECIPE FROM: https://www.goodto.com

Uncle Dirty Dave's Archives

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... Non-alcoholic beer is like watching porn on the radio!
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Re: Re: Fairy Food
By: Dave Drum to Ben Collver on Wed Jan 15 2025 20:53:00

Good to see you back posting. Even if my first thought on seeing
the title of this recipe was that we'd be cruising to "Gay Bay". Bv)=

Thanks! Here's a recipe with a gay title.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: A Very Gay Meat Loaf
Categories: Meatloaf, Pork
Yield: 1 Meatloaf

5 lb Ground pork and veal; or
- pork, veal, and beef in
- equal amounts
1 Bottle chili sauce
2 c Sour cream
Salt
Pepper
Nutmeg
Summer savory
4 pk Fresh spinach
3 c Fresh mushrooms; quartered
- (optional) -OR-
1 Additional pkg fresh spinach
6 Eggs; up to 8; hard boiled
- (optional)
Bacon slices; (optional)

Mix chili sauce, sour cream, salt, pepper, nutmeg, and summer savory
in with the meat.

Have ready a large pot (the biggest you own) of boiling water with 1
tb salt added per qt of water. Take the fresh spinach, which you have
washed well, and cut the stems off (the stems can be boiled and
chopped and added to the meat, saved for making soup, or thrown
away). Put handfulls of the spinach in a strainer or collander and
dip for 5 seconds in the boiling water. Each time put the dipped
spinach aside and repeat the process until all the spinach ahs been
dipped. Toss the spinach (and mushrooms) after having wrung out the
water into the meat. Do not overmix and do not try to get the spinach
evenly mixed into the meat--there should be pockets of spinach in the
meat.

Put the mixture into a huge broiling pan (disposable aluminum is
fine) or several smaller ones. Leave space for the melted fat.
(Insert boiled eggs gently into the mixture and cover them with it.)
Spread this with a thin coat of sour cream.

You can cover the surface with bacon slices if desired.

Bake at 350°F for about 1 hour; test done-ness by sticking a fork in.
During baking, spill out the melted fat which the store included in
your meat. Boiled carrots are a good side dish.

Recipe by Michael Goldberger, Alice B. Toklas, Craig Claiborn

Recipe FROM:
<https://archive.org/details/the-peoples-philadelphia-cookbook>

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Ben Collver wrote to Dave Drum <=-

Re: Re: Fairy Food
By: Dave Drum to Ben Collver on Wed Jan 15 2025 20:53:00

Good to see you back posting. Even if my first thought on seeing
the title of this recipe was that we'd be cruising to "Gay Bay". Bv)=

Thanks! Here's a recipe with a gay title.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: A Very Gay Meat Loaf
Categories: Meatloaf, Pork
Yield: 1 Meatloaf

And right back at you ...

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Braised Faggots w/Onion Gravy
Categories: Lamb/mutton, Beef, Vegetables, Beer, Herbs
Yield: 6 Servings

MMMMM-----------------------ONION GRAVY------------------------------
1 tb sunflower oil
2 lG onions; peeled, fine chopped
1 tb A-P flour or cornstarch
300 ml (10 oz) ale
600 ml (20 oz) good, hot beef stock
ds Worcestershire or brown
- sauce
2 tb Dried mixed herbs

MMMMM-------------------------FAGGOTS--------------------------------
450 g (1 lb) lean beef mince
115 g (4 oz) lamb's liver; fine
- chopped
115 g (4 oz) streaky bacon; fine
- chopped
1 sm Onion; peeled, grated
2 cl Garlic; peeled, crushed
1 tb Fresh chopped parsley
2 ts Fresh thyme leaves
2 ts Freshly chopped sage
55 g (2 oz) fresh white or brown
- breadcrumbs
2 ts English mustard (Colmans')

Prepare the onion gravy; heat the oil in a large
saucepan. Add the onions and cook over a moderate heat
for 5 minutes. Add the flour and cook for 2-3 minutes,
stirring occasionally.

Gradually stir in the ale, stock, Worcestershire or
brown sauce, seasoning and dried mixed herbs. Reduce the
heat and simmer for 5 minutes.

Set the oven @ 360┬║F/180┬║C, 320┬║F/160┬║C Fan, Gas Mark 4.

To make the faggots; in a large bowl mix together the
faggot ingredients and shape into 12 golf-size balls.

Transfer to a 1.2L rectangular dish or roasting tin and
carefully pour over the gravy. Cover with foil and cook
in a preheated oven for 1┬╜-2 hours. 15 minutes before
the end of the cooking time, remove the foil and return
to the oven.

Serve with a creamy combination of mashed potatoes and
spring onions.

NOTES: If preferred omit the ale and increase the
quantity of stock to 850ml (1 3/4 pt). Serve any leftover
faggots cold as a sandwich.

RECIPE FROM: https://www.simplybeefandlamb.co.uk

Uncle Dirty Dave's Archives

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... "Egotism is the anesthetic that dulls the pain of stupidity."
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