| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Welsh | Fish/sea | 4 | Servings |
INGREDIENTS
| 2 c milk 1 c water pepper 1 | ||
| bunch Spring |
INSTRUCTIONS
1996 onions short-crust pastry 4 slices bacon PASTAI RYTHON Rernove the cockles from their shells as in cockle cakes. Line the sides of a pie-dish with the short- crust pastry. Cover the bottom of a dish with the cockles. Clean and chop up the onions. Sprinkle overthe cockles. Then add a layer of finely-chopped bacon. Repeat, ending with a layer of cockles. Pour in the liquid in which the cockles were boiled. Add pepper to taste. Use strips of pastry to criss- cross the top, brush with milk and cook for 20-25 minuies in a hot oven (425/F. or Mark 7). Posted to MM-Recipes Digest V4 #253 by "ray.watson" <ray.watson@ukonline.co.uk> on Mon, 16 Sep
A Message from our Provider:
“He who angers you, controls you!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.3mg
Potassium: 21.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g