Irlam,Cadishead,Rixton with Glazebrook old photos
Mrs Sybil Norcott and the book she has helped edit
Cadishead and Irlam Guardian, September 29, 1978
Sybil's recipe for success in the kitchen.
TELEVISION personality Mrs Sybil Norcott has helped edit the second volume of "Farmhouse Kitchen" which is a collection of recipes taken from the Yorkshire TV cookery programme of the same name.
The book coincides with the new television series "Farmhouse Kitchen" which can be seen on Granada Television on Monday afternoons, in which Mrs Norcott appears as guest cook for the week. But a lot of her work goes behind the scenes, when with eight other people she patiently tests all the 350 recipes which have been published in the new cook book.
The new edition costs £1.85 and offers more than 350 different recipes which have been sent in by television viewers, and have all been tested by Mrs Norcott and her friends before being compiled into a book.
"We usually test the recipes at home and then send our reports to the programme's resident cook Dorothy Sleighholme. Some of the recipes did not get into the book, but we get a wide selection of recipes sent in by people all over the country," said Mrs Norcott, of Mossland Farm, Astley Moss, Irlam.
Favourite
The programme's first book was published in 1975 and was compiled from leaflets of favourite old fashioned recipes.
"We do not have complicated recipes. Our image is to suggest ideas for good sound basic cookery without any frills or gimmicks. It is an instructive and straight forward programme, which shows the viewer how to make things from her own stock food cupboard. She does not have to rush out and buy lots of ingredients."
Mrs Norcott became involved with the television programme when as a member of the Cheshire Federation of Women's Institutes, she was asked to submit traditional recipes to Yorkshire Television who invited Mrs Norcott to demonstrate the Cheshire recipes on their programme.
"I find the work a great challenge because we do not have any scripts for our programmes and usually have to know what to do. In the early days, our producer was not even a cook although it is different now," said Mrs Norcott.
As a member of the Cheshire Federation of Women's Institutes Mrs Norcott was invited to edit the institute's own "Cheshire Cook Book" which took 12 months to compile, and includes a variety of new recipes and old favourites which have been tried and tested.
Her favourite recipes in the new book were the preserve ones especially the apple and sage preserve which went well with pork and sausages, and the rosemary jelly which went well with lamb.
Mrs Norcott recommends the following recipes to our readers.
The cfirst recipe is delicious with syrup and the latter is a bonus for salads, says Mrs Norcott.
OLD HANNAH'S POTATO CAKES
Ingredients: eight ounces self raising flour, half a teaspoon of salt, two ounces of butter/margarine, eight ounces of creamed or mashed potatoes, one beaten egg and a little milk if required.
Method: Place flour and salt in a bowl with the fat. Rub fat into flour. Rub or fork in the potatoes. Make a well in centre of bowl and drop in the beaten egg. Fork egg into mixture using a little milk if necessary to give a soft pliable dough. Finish by kneading until the dough is smooth. Place dough on floured board and roll out to half-an-inch thickness.
Cut into rounds about two to three inches in diameter. Space out on baking sheet and bake for 30 minutes at gas mark five or 375 degree F. Take out of oven and wrap in clean soft towel to keep them soft and warm. Split and butter or fill with jam or syrup. Eat while hot.
Royal Slaw
Ingrdients: one quarter cup French dressing, half-a-cup of sliced apple, one banana, half cup diced celery, half-a-cup diced onion, two cups shredded red cabbage.
Method: Combine dressing with apple slices. Slice bananas and add. Combine with finely shredded red cabbage, celery and onion. Will keep several days in refrigerator.
Mrs Sybil Norcott and the book she has helped edit
Cadishead and Irlam Guardian, September 29, 1978
Sybil's recipe for success in the kitchen.
TELEVISION personality Mrs Sybil Norcott has helped edit the second volume of "Farmhouse Kitchen" which is a collection of recipes taken from the Yorkshire TV cookery programme of the same name.
The book coincides with the new television series "Farmhouse Kitchen" which can be seen on Granada Television on Monday afternoons, in which Mrs Norcott appears as guest cook for the week. But a lot of her work goes behind the scenes, when with eight other people she patiently tests all the 350 recipes which have been published in the new cook book.
The new edition costs £1.85 and offers more than 350 different recipes which have been sent in by television viewers, and have all been tested by Mrs Norcott and her friends before being compiled into a book.
"We usually test the recipes at home and then send our reports to the programme's resident cook Dorothy Sleighholme. Some of the recipes did not get into the book, but we get a wide selection of recipes sent in by people all over the country," said Mrs Norcott, of Mossland Farm, Astley Moss, Irlam.
Favourite
The programme's first book was published in 1975 and was compiled from leaflets of favourite old fashioned recipes.
"We do not have complicated recipes. Our image is to suggest ideas for good sound basic cookery without any frills or gimmicks. It is an instructive and straight forward programme, which shows the viewer how to make things from her own stock food cupboard. She does not have to rush out and buy lots of ingredients."
Mrs Norcott became involved with the television programme when as a member of the Cheshire Federation of Women's Institutes, she was asked to submit traditional recipes to Yorkshire Television who invited Mrs Norcott to demonstrate the Cheshire recipes on their programme.
"I find the work a great challenge because we do not have any scripts for our programmes and usually have to know what to do. In the early days, our producer was not even a cook although it is different now," said Mrs Norcott.
As a member of the Cheshire Federation of Women's Institutes Mrs Norcott was invited to edit the institute's own "Cheshire Cook Book" which took 12 months to compile, and includes a variety of new recipes and old favourites which have been tried and tested.
Her favourite recipes in the new book were the preserve ones especially the apple and sage preserve which went well with pork and sausages, and the rosemary jelly which went well with lamb.
Mrs Norcott recommends the following recipes to our readers.
The cfirst recipe is delicious with syrup and the latter is a bonus for salads, says Mrs Norcott.
OLD HANNAH'S POTATO CAKES
Ingredients: eight ounces self raising flour, half a teaspoon of salt, two ounces of butter/margarine, eight ounces of creamed or mashed potatoes, one beaten egg and a little milk if required.
Method: Place flour and salt in a bowl with the fat. Rub fat into flour. Rub or fork in the potatoes. Make a well in centre of bowl and drop in the beaten egg. Fork egg into mixture using a little milk if necessary to give a soft pliable dough. Finish by kneading until the dough is smooth. Place dough on floured board and roll out to half-an-inch thickness.
Cut into rounds about two to three inches in diameter. Space out on baking sheet and bake for 30 minutes at gas mark five or 375 degree F. Take out of oven and wrap in clean soft towel to keep them soft and warm. Split and butter or fill with jam or syrup. Eat while hot.
Royal Slaw
Ingrdients: one quarter cup French dressing, half-a-cup of sliced apple, one banana, half cup diced celery, half-a-cup diced onion, two cups shredded red cabbage.
Method: Combine dressing with apple slices. Slice bananas and add. Combine with finely shredded red cabbage, celery and onion. Will keep several days in refrigerator.