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Recipes (2007)

Page updated - 02 December 2007

These recipes were previously published in Cornard News

2007 Winter

Issue 32

CHICKEN SAVOURIES - Good for Christmas Buffets



1/4 pint (150mls) milk

1/2 oz (15g) butter

1/2 oz (15g) plain flour

5 oz (150g) natural yoghurt

1/2 cucumber (chopped)

2 ozs (50g) pickled gherkins (chopped)

2 sticks celery (chopped)

6 ozs (175g) chicken (cooked and chopped)

Salt and pepper

2 tablespoons parsley (chopped)



1. Place milk, butter and flour in a saucepan. Heat, stirring continuously until the sauce thickens.  Season and simmer for 2 minutes. Allow to cool.

2. Blend sauce and yoghurt together.

3. Add cucumber, gherkins, celery and chicken. Season and mix well.

4. Allow to cool for a couple of hours.

5. Serve on buttered crackers or cheese biscuits and sprinkle parsley on top.


MARS BAR FINGERS - Chocolate and more chocolate



3 Mars Bars 3 x 62.5gm

Butter 75 gms

3 teacups of Rice Crispies

Chocolate plain or milk



Chop Mars Bars and gently melt together with butter.

Stir in Rice Crispies until well coated.

Press mixture into tin and allow to cool.

Cover with melted chocolate and allow to set.

Cut onto fingers and enjoy.


2007 Autumn

Issue 31




Trifle -

1 cream-filled chocolate Swiss roll

1 medium sized can apricot halves

2 tablespoons orange squash or brandy

150 ml (1/4 pint) fresh double cream

1 tablespoon milk

2 level tablespoons sifted icing sugar

White of 1 standard egg


Decoration -

50g (2 ozs) grated plain chocolate



Cut Swiss roll into about 10 slices.  Arrange over base of shallow serving dish, overlapping if necessary.

Moisten with 4 tablespoons syrup from apricots mixed with squash or brandy.  Arrange apricots on top.

Whip cream and milk together until thick.  Stir in sugar then fold in the egg white, beaten until stiff.

Pile over apricots and chill.

Just before serving, sprinkle with grated chocolate.


2007 Summer

Issue 30




50g (2 ozs) mushrooms, sliced

47g (1 ozs) butter

7g ( oz) flour

150 mls ( pint) milk

3 hard-boiled eggs

100g (4 ozs) shrimps, peeled

50g (2 ozs) cheddar cheese, grated



Fry mushrooms in a little of the butter until soft.

Melt 7g ( oz) butter for the sauce in small pan, stir in flour and cook gently for one minute, stirring. Remove pan from heat and gradually stir in the milk. Bring to boil slowly and continue to cook, stirring, until the sauce thickens.

Roughly chop the eggs and add to the sauce with 25g (1 oz) cheese, shrimps and fried mushrooms, then season. Stir in the remaining butter and reheat without boiling.

Pour into buttered ramekin dishes, sprinkle the remaining grated cheese on top and brown under grill. Serve at once.

Nice as a starter with a small salad garnish.


2007 Spring

Issue 29




224g (8ozs) Plain cooking chocolate

112g (4ozs) Margarine

112g (4ozs) Castor sugar

224g (8ozs) Desiccated coconut

112g (4ozs) Glace cherries, chopped

2 Eggs



Melt chocolate in a basin over hot water, pour into a greased & lined swiss roll tin, put in fridge to set.

Over gentle heat melt the margarine. Remove from heat, stir in sugar, coconut & cherries. Mix well.

Beat in eggs

Spread mixture over chocolate base & bake in pre-heated oven (180C 190C / Gas 3 - 4) for 20 to 25 mins

When cooked leave until cold & then cut into squares.