Corn Casserole

Cannot be easier and always tastes good!

Mix together the following

  • 2 cans Creamstyle Corn
  • 1 box Jiffy Cornmeal Muffins Mix
  • 4 large Eggs
  • 1/4 cup Oil
  • 8oz grated Cheese

Pour into a glass dish so that the mix is 1.5″ thick and bake for 1 hour 15 minutes at 350ºF.

Killer Chestnuts!

This recipe from an American friend:

A can of waterchestnuts

Wrap the chestnuts each in a strip of bacon and bake for half an hour at 350ºF.

Make a sauce of half a cup of Ketchup, half a cup of brown sugar and a teaspoon of woustershire sauce (good for you, if you know the correct spelling of that one!) – melt these together over low heat and then pour over the chestnuts.

Bake them again for five minutes.

Marinated Chicken Bake

Ouma Marie’s Marinaded Chicken Bake

Mix Together:

  • 1 Cup Chutney
  • 1 Tablespoon Oil
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Currie
  • 1 Teaspoon Ginger
  1. Place Chicken Breasts in an oven dish.
  2. Mix all the above ingredients together and pour over chicken.
  3. Bake in a 350°F oven : 30 minutes covered and 30 minutes uncovered.

Melktert – Custard Pie

Melktert / Custard Pie

This is a very traditional South African dish found at almost every social event. The ingredients can easily be multiplied to make use of larger glass pie dishes or to make more than two pies.

This very rich and tasty crust can be used for many different pies and tarts. You can also use your own favorite crust.

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To prepare the crusts:

1. Beat together 1 Cup Butter (or margarine) and ½ Cup Sugar until creamy.

2. While still beating, add 1 Egg and 1 Teaspoon Vanilla.

3. Sift together 2 ½ Cups Flour, pinch of Salt and 2 Teaspoons Baking Powder.

4. Add the two mixtures together to form a soft dough.

5. Press the dough in the bottom and sides of a sprayed pie dish.

6. Bake in a 350ºF oven to light brown – 12 to 15 minutes.
To make the filling:

1. Slowly heat 4 Cups Milk in a large pot – stir constantly to prevent the milk
from burning at the bottom of the pot.

2. While the milk is heating, beat together 4 Large Eggs, ½ Teaspoon Salt and 1 Cup Sugar until thick and creamy.

3. Mix together 1/3 Cup Flour, ½ Cup Corn Flour (Maizena) and 1 Cup Milk so that there are no lumps of flour. When the consistency is smooth, add it to the egg mixture.

4. Dissolve ½ Stick Butter (60g) in the milk on the stove – and bring it almost to a boil.

5. Add the egg/flour mixture to the almost boiling milk slowly while stirring with a whisk. Continue stirring so that the custard cooks evenly throughout.

6. It will not be too long before it thickens – when you stop stirring, there will be little eruptions in the thick custard – continue stirring for another five minutes, making sure the stove setting is not too hot to cause the custard to burn at the bottom of the pot.

7. Ladle the custard into the pie crust and sprinkle Cinnamon lightly over the entire top of the pie. The filling must not be thicker than 2 inches.

8. Let it stand to cool down – it will be solid enough to cut – and serve at room temperature.


  • 2 kg well-matured beef from the forequarter
  • 1 kg fatty pork (neck, shoulder or belly)
  • 45 ml coriander seeds
  • 5 ml whole cloves
  • 30 ml salt
  • 15 ml milled black pepper
  • 2 ml grated nutmeg
  • 10 ml ground allspice
  • 10 ml brown sugar
  • 125 ml dry red wine or dark vinegar
  • 90 g thick sausage casings, soaked in water
This is my own conversion of the quantities and not taken from the book:
  • 4.5 lb Beef
  • 2.25 lb Pork Shoulder
  • 5 ml = 1 teaspoon
  1. Trim the beef and pork of all the sinews. Cut into long, narrow strips about 3 cm in diameter and freeze for about 30 minutes. Mince through a coarse mincer for a rough texture; finely if you prefer. Feed through with very little assistance from the tamper. Finish by mincing a piece of bread to remove the last vestiges of meat from the mincer.
  2. Roast the coriander and cloves in a dry frying pan, tossing them about until brown and aromatic. Don’t let them burn! Grind in a pestle and mortar and sift to remove husks. Mix with remaining spices and sugar, and sprinkle over the mince. Lightly mix in the wine or vinegar.
  3. Drain sausage casings, place one end over the filling horn and push on leaving a 10 cm length hanging down. Tie a knot in this. Feed sausage mixture into the mincer a little at a time, while securing the casing with gentle pressure on the horn to control the unrolling of the casing as it is filled.
  4. Mould the sausage with your hand to make it uniformly thick. Don’t pack the casing too full, or the wors will burst while cooking. And try to avoid air bubbles.
  5. When filled, remove – still attached to the horn – from the machine. Push any remaining boerewors mixture into the casing and tie a knot in the end.
  6. Make sure you have hot coals over which to braai your wors quickly. The skin should be crisp and the middle still slightly pink. Serve immediately.

[Johan’s Comments:

  • The wors has to sit for a day before you freeze it or braai it.
  • Roasting the coriander can be very “dangerous” – it will not take much heat to set the oils in the coriander on fire!  Have all the doors open in any case – there is a lot of smoke if the coriander gets too warm – and you will have very little warning.
  • In stead of BBQing, you can also very successfully fry the wors in a pan on the stove!