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Recipes include oven temperatures, seasoning guidance, cooking times, serving notes, and portions, with cover image references to cottages in Oxfordshire and 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Red Cabbage6Blackberry Cordial 46Brown Bread Ice Cream 31Buttermilk Cake 39  \nCheesey Leeks with Ham 16Chicken and Apple Cheesebake 21Cock-a-Leekie 22Country Chicken 7Damson Chutney 45Date and Walnut Cake 35Egg,Bacon and Leek Pie 5Elderflower Champagne 47Farmhouse Chicken Casserole 3Fruit Gingerbread 40Gingerbread Men 43Ginger Griddle Scones 34Gloucestershire Pie 15  \nGooseberry Flan 32  \nHam and Cheese Toasties 14Kidney and Sausage Casserole 13Lemon Dessert 27  \nMinced Beef Casserole 18Mushroom Soup 23Oat Squares 42Picnic Pasty 10Raspberry Cake 30Sausage Pie 19Shortbread Biscuits 38Smoked Haddock Flan 11Sultana Cake 37Summer Pudding 29Summer Soup 26Turkey Broth 24Turkey Pie 8  \nCover pictures:front Priory Cottages,Steventon,Oxfordshireback Cottage at Elmley Castle,Worcestershire  \n# FARMHOUSECHICKENCASSEROLE\n\n4 large chicken joints1 clove garlic,crushed1¹/2 Ib.scraped small newpotatoes4 rashers streaky bacon,de-rinded and diced4 sticks celery,washedand sliced12 baby onions,peeled4 oz.button mushrooms2 oz.butterSalt and black pepper1 pint chicken stock1 heaped teaspoon mixed herbs1 bayleaf1 teaspoon paprika1 oz.seasoned flourChopped parsley for garnish  \nSet oven to 350°F or Mark 4.Toss the chickenjoints in seasoned flour.Melt the butter in afrying pan and brown the joints in the butteruntil golden all over.Place the joints in a largecasserole dish and add the potatoes.Place thegarlic,onions,bacon,celery and mushroomsin the pan and cook for a few minutes.Addremainder of the flour and stir in well.Add thestock gradually,stirring constantly.Add theherbs and paprika and check the seasoning.Pour over the chicken and potatoes.Add thebayleaf.Cover and cook for about 1-1'4 hoursuntil tender.Remove the bayleaf and garnishwith parsley.Serve with carrots.Serves 4.  \nARQUINTCN  \n# EGG,BACONAND LEEK P₁E\n\n6oz.shortcrust pastry4 oz.leeks,washed andvery thinly sliced60z.streaky bacon,diced4 eggsSalt and black pepperPinch of freshly gratednutmeg  \nSet oven to 400°F or Mark 6.Line a 7 inchround pie dish with pastry.Place the thinlysliced leeks on the pastry,then the layer ofbacon and lastly break the 4 eggs on top.Season,add the nutmeg and cover with a thinlayer of pastry.Bake for about 40 minutes.Serve hot with a green vegetable or cold withchutney and salad.Serves 4.  \n# BELLY PoRK WITHRED CABBAGE\n\nSet oven to 300°F or Mark 2.In a large panmelt the dripping and add the bacon,pork,onion and apple.Stir for a few minutes andsprinkle with herbs.Mix the stock,sugar andvinegar together.Meanwhile wash the cabbagewell in salted water.Place the shreddedcabbage in the pan and mix all the ingredientswell.Add the liquid and place in a largebuttered casserole.Cover and bake for about 2hours.Serves 4.Nice with baked potatoes anda cold meat selection.  \n1 medium red cabbage,finelyshredded2 oz.bacon dripping1 Ib.de-rinded belly pork,cutinto cubes1 large cooking apple,peeledand diced1 small onion,finely chopped4 oz.lean bacon,dicedRind and juice of 1 orange3 level tablespoons sugar3 level tablespoons winevinegarPinch of mixed dried herbs1/4 pint chicken stockPinch of freshly ground nutmegand pepper  \n# CoUNTRYCHICKEN\n\n4 large chicken joints6 medium sized potatoes,cubed1/2 head celery,choppedSaltFreshly ground blackpepper1/4 Ib.sliced mushroomsPinch freshly groundnutmegBayleaf1/2 pint chicken stock2 oz.butter2 onions,thinly sliced1 tablespoon choppedparsley  \n40z.packet frozen peas  \nSet oven to 350°F or Mark 4.Skin the chickenjoints and fry them in the butter until goldenbrown.Place in a warmed casserole dish.Thenfry the onions and add to the pan all the otheringredients except the peas.When heatedthrough pour over the chicken.Cover and cookfor 30 minutes.Add the peas and cook for afurther 15 minutes.Serves 4.  \nSet oven to 325°F or Mark 3.Fry the onion inbutter for a few minutes.Stir ","cbCaiuFvxWEY9t8x","https://ap.wps.com/l/cbCaiuFvxWEY9t8x","pdf",1981552,52,"English","# Recipe Collection\n## Farmhouse Chicken Casserole\n## Egg, Bacon and Leek Pie\n## Belly Pork with Red Cabbage\n## Country Chicken","[{\"question\":\"What is the document’s main recipe topic?\",\"answer\":\"It focuses on traditional country and farmhouse cooking, listing multiple recipes with ingredients and instructions.\"},{\"question\":\"What does the Farmhouse Chicken Casserole recipe include?\",\"answer\":\"It uses chicken joints, potatoes, garlic, onions, streaky bacon, celery, button mushrooms, butter, stock, mixed herbs, bay leaf, paprika, and seasoned flour, then cooks it until tender and serves with carrots.\"},{\"question\":\"How is the Egg, Bacon and Leek Pie prepared and served?\",\"answer\":\"Pastry is lined in a pie dish with leeks and diced bacon layered in, eggs are broken on top with seasoning and nutmeg, then it is baked until set and served hot or with chutney and salad cold.\"}]","JAVOURITE - Farmhouse Chicken Casserole - Recipe | PDF",1790647221]