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"Deviled Porc-Beef Loaf on a Buttered Scone Biscuit is the Rest for the Best...!"

Instructions:


Take a food processor of med. capacity or volume and place in it a tinned loaf of good quality corned beef (choose for firmness as it is solid) and tinned porc or ham loaf [e. g. Spam(R)]. Place in the condiments parsley, rosemary, cumin and dill (about 1 1/2 tsps. each) and a pinch of sugar, and a few pinches of salt.


Take a flat pan of about 4" X 5" of stainless steel, melt a packet of aspic, and prepare a bottle of medium sweet marmalade and layer successively, first, the aspic to 1/3", and then the mixture of deviled porc-beef and seal with saran wrap and set for 30 mins in the fridge.


Prepare in advance the scone biscuit and halve and buttered up well, add the marmalade mixture to 1/4" thick on top and finally add the aspiced deviled loaf layer.



Serving Suggestion:


And set out in a platter for tea complete with the tea service implements, complete with serving tongs which might also include a variety of muffins, sandwiches (not to forget the cucumber creamed, olives with cheese, and roasted capsicum with med. strength cheddar and buttered raisin) as e. g. s.

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

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