Ingredients

• 2 slices sourdough bread
• 2 teaspoons softened butter
• 4 slices of American cheese
• 3 prepared cheese sticks

Instructions

1. Heat a skillet low to medium heat. 
2. Butter one slice of bread, and place in skillet, cover bread with cheese, you may need to break the cheese slices apart, but be sure to cover the entire piece of bread. 
3. Lay down cooked cheese sticks in equal distances from each other, top with remaining cheese, and buttered slice of bread. 
4. Cook on both sides until golden brown. Serve with Marina sauce.

Ingredients

• 1 frozen waffle
• 1/2 tablespoon butter
• 1 scoop vanilla ice cream, softened
• 1 tablespoon maple syrup

Directions

1. Toast the frozen waffle, immediately spread with butter and cut the waffle in half. 
2. Place a scoop of ice cream on one half of the waffle, distributing evenly. 
3. Drizzle the ice cream with maple syrup; top the ice cream with the other half of the waffle and gently press to seal the sandwich.

Ingredients

• 4 cod fish fillets or 4 haddock fillets
• 6 ounces plain flour
• 1 teaspoon baking soda
• 1 (8 fluid ounce) bottles beer
• 1/2 lemon, juice of
• salt & pepper
• extra flour
• 3 lbs potatoes, peeled & chipped
• good quality cooking fat or oil

Directions

1. Heat fat up in a chip pan or automatic deep fat fryer to around 190°C.
2. Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
3. Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
4. Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
5. Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
6. Have your plates, newspaper or whatever ready for eating!
7. Adjust deep fat fryer to fish frying temperature of 160°C.
8. Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
9. Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
10. Serve on plates or newspaper with salt & vinegar!

This batter is great for tempura vegetables too.

Ingredients

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup cold milk
• 1 (10 ounce) can canned green peas, drained, liquid reserved
• 1 (14.75 ounce) can salmon
• salt and pepper to taste

Directions

1. In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
2. Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
3. Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

• 1 can green peas
• 2 tablespoons butter
• 3 tablespoons flour
• 1/2 cup milk
• buttered toast
• salt
• pepper

Directions

1. On stove in small pot melt butter and add flour slowly to thicken it.
2. When it is almost like a paste add the milk and stir.
3. Continue stirring on low heat until the mixture thickens.
4. Add the drained can of peas and stir for a few more minutes.
5. Pour hot mixture over a buttered slice of toasted bread, add salt& pepper to taste.
6. Use a knife and fork to slice and eat your meal and enjoy.