one and a half pounds (675g) popped corn one tablespoon butter one quarter pint (150ml) water 10 oz.
2 cups self-raising flour 1 tsp baking powder ½ tsp salt 1 cup grated cheddar cheese 2 Tbls chopped fresh coriander leaves or parsley 2 chillies, finely chopped or ½ tsp ready prepared crushed chillies 125 g Lancewood Creamed Cottage Cheese, at room temperature 1 egg ¾ cup milk Pre-heat oven to 200 C.
1/4 lb. suet, bacon drippings, or vegetable oil 6 lbs. lean beef, coarsely cubed 1 cup chili powder (about 4 1/2 oz) 2 Tbsp crushed cumin seeds or ground cumin 2 Tbsp oregano 2 Tbsp salt 1 - 2 Tbsp cayenne pepper 4 cloves garlic, minced 2 qts.
8 oz package cream cheese (at room temperature) 2 cans refried beans 12 oz shredded cheddar Cheese 3 tablespoons Hells Mouth chilli sauce Spread the cream cheese evenly on the bottom of a 13x9x2 baking dish.