Centre Travel

1 1 pound can jellied cranberry sauce 8 fluid ounces pineapple juice 1/4 teaspoon peppermint essence Crush cranberry sauce with a fork. Add pineapple juice and peppermint essence. Pour into freezing tray of refrigerator. Freeze. Serve immediately. With fresh fruit salad.

8 ounces flour 1/2 teaspoon salt 2 eggs 2 or 3 teaspoons water. Sift flour with salt into a mixing bowl. Make a well in the centre. Drop in eggs and combine with a fork, adding spoonfuls of water as necessary to form a ball of dough. Knead dough until as smooth and elastic as possible . Roll out on a lightly floured board. When the dough is rolled evenly thin, leave to stand 20 minutes in order to dry. Roll up, lightly and use a sharp knife to slice 1/8 inch thick or 1/4 inch for broad noodles. Toss the noodles lightly to separate them and spread on lightly floured surface. Let dry at room temperature for about 2 hours.

8 ounces macaroni 3 tablespoons chopped onion 1 ounce butter or margarine 20 ounces canned tomatoes 3 medium green peppers 2 ounces grated cheese Cook macaroni in boiling salted water ad dente . Drain thoroughly. Cook onion in butter until soft and yellow. Add tomatoes and simmer for about 5 minutes. Add the drained macaroni. Mix well and simmer 10 minutes longer. Cut peppers into quarters. Wash, remove the seeds and boil in salted water. Drain peppers and arrange in bottom of greased casserole. Fill casserole with macaroni-tomato mixture. Sprinkle top with grated cheese. Bake in hot oven (400F Mark 6) until it is nice and crispy. Serves 5 to 6.

1 slice white bread from medium sliced loaf Butter or low-fat spread 2 ounces smoked haddock, poached 1 egg beaten 1/2 tomato sliced parsley Toast bread and spread thinly with spread. Flake fish and combine with beaten egg. Pour into a small non-stick pan, heat gently, stirring until just scrambled. Season to taste. Spoon on to toast. Garnish with tomato slices and parsley sprigs. Serve hot.