a4Food.com

1 tablespoon butter
2 tablespoons finely chopped onion
2 stalks celery, finely chopped
½ cup sliced button mushrooms
¼ cup finely chopped cooked
 chicken
¼ cup finely chopped cooked ham
1 tablespoon freshly chopped
 parsley
Topping:
1×5 oz carton unflavored yogurt
2 egg yolks
squeeze of lemon juice

Heat the butter in a pan and add the onion, celery and mushrooms.
Cover and cook gently for 10 minutes. Add the chicken, ham and
parsley. Turn into a 900 ml/l ½ pint/4 cup ovenproof dish and press
down well.

  Beat together the yogurt and egg yolks, then stir in the lemon
juice. Spoon over the top of the chicken mixture. Place in a preheated
moderately hot oven (190C/375F, Gas Mark 5) and cook for
20 minutes until the topping is set. Serve warm with savoury rice.
Serves 1 adult and 1 child
For children over 1 year old

1×11 oz can condensed celery
 soup
2/3 cup milk
2 cups diced cooked chicken
¾ cup canned sweet corn kernels
3 slices white bread and butter
 ½ cup grated cheese

Heat the soup with the milk in a saucepan, stirring until blended.
Remove from the heat and stir in chicken and sweet corn. Turn into a
1 litre/2 pint/5 cup shallow ovenproof dish. Cut the bread into 2.5 cm/
1 inch squares and place, buttered side up, on top of chicken.
Sprinkle with cheese. Bake in a preheated moderately hot oven
(190C/375F, Gas Mark 5) for about 35 minutes, until the bread is
crisp and golden. Serve with French (green) beans or a tomato salad.
For babies aged 6 months to 1 year: puree some of the chicken and
Sweet corn, adding sufficient sauce to give the correct creamy
consistency.

1 egg, beaten
2 large slices of bread, cut into
 squares, triangles or fingers
1 tablespoon butter

Beat the egg in a fairly shallow bowl. Dip the pieces of bread into the
egg, then lightly fry on both sides in butter.
For babies aged 6 months to 1 year: cut into tiny pieces and serve as
finger food.
For children over 1 year: serve with small pieces of crisply fried bacon,
grilled (broiled) kidney or black (blood) sausage.
Serves 2 children
Variations:
Cut into fingers for a child to dip into torn. to sauce or ketchup; or
cut into fancy shapes with a biscuit (cookie, cutter Instead of plain
bread, dip peanut butter sandwiches into the egg and fry as above.
For a sweet breakfast dish, either sprinkle with lemon or orange juice
or cinnamon and a little icing (confectioners’) sugar.

½ lb Canadian bacon slices
1 cup mashed potato
1 egg, beaten
1 tablespoon freshly chopped parsley
2-4 tablespoons browned breadcrumbs
lard or oil for shallow frying

Grill (broil) the bacon until cooked but not crisp, then chop finely.
Mix together the bacon and potato. Set aside 2 teaspoons of the
beaten egg, then mix the remainder with the parsley into the potato
mixture.
  Divide into 4 portions on a floured board and shape each portion
into a croquette shape. Brush each croquette with the reserved egg.
Coat with the breadcrumbs. Fry in shallow fat or oil until golden
brown. Drain well on absorbent paper towels. Serve hot.
Serves 2 children for children over 1 year old.