This is all very exciting! It’s SNACKALICIOUS SUPER DISHES


crowd-pleasing recipes carnival over at Pensieve, who has teamed up with

Rebecca Writes’ Recipe Round-up for January!

So here is my tuppence-worth; it’s a rather delicious main course which could be served alongside another dish with some rice and salad. (HT to Mrs. B from long ago!) Also, an easy-peasy yummy Lime Pie for pudding.

Mrs B’s Pork and Apricot Casserole

1 lb Pork Pieces (use a fillet)
2 tablespoons flour (seasoned)
1 can apricots and juice
2 tablespoons Worcester Sauce
2 tablespoons demerara sugar
2 tablespoons vinegar (the malt or dark variety)
2 teaspoons lemon juice
8 tablespoons water



Toss pork in flour and fry off in oil. Place in casserole dish or slow cooker (crock pot)
Add other ingredients, including the juice from the apricots but do not add apricots at this stage.
If using a casserole, bring to the boil and allow to simmer until meat is tender.
If using a slow cooker allow to cook for 2-3 hours until meat is tender.

15-20 mins before serving add apricots


Lime Pie (HT to D from church!)
(Please tell me you have gingernut biscuits in the USA!)

Preheat oven to 180 deg c.

9 oz gingernut biscuits
3 os margarine
Large tin of Condensed milk
5 limes
3/4 pint Double cream (heavy cream)

* Melt margarine. Add crushed biscuits. Add to loose-bottomed cheesecake tin.
*Bake for 2 mins at 180 deg.
*Grate rind of 5 limes and juice
*Beat together remaining ingredients including lime rind and juice until thick and creamy.
*Chill in fridge
*Decorate with grated chocolate.