1 1/2 pounds potatoes
2 onions, chopped
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
pinch thyme
3 oz butter

Peel potatoes and cut into 1/2 inch slices.  Arrange in an 8 inch greased casserole dish.  Sprinkle the onion and garlic over the potatoes in layers with the salt, butter and thyme.  Pour melted butter over the top.  Bake in a moderate oven 180 deg C for 1 hour.

KERIKERI CORN SALAD

2 cups sweet corn
1 cup cooked green peas
1 cup diced cucumber
2 tablespoons chopped spring onions or chives
1 clove garlic
1/4 cup salad oil
2 tablespoons vinegar
salt and pepper
cayenne pepper

Drain the vegetables well and mix with the cucumber, onion and crushed garlic.  Shake the oil and vinegar together in a screw top jar with salt, pepper and cayenne pepper and dress the vegetables with this, tossing lightly until all are coated.

PUMPKIN PATTIES

1 pound cooked pumpkin
1 onion finely chopped
4 oz ham minced
2 tablespoons chopped parsley
1/2 teaspoon grated nutmeg
2 teaspoons lemon rind grated
salt and pepper
3 eggs
flour
bread crumbs
butter for frying

In a large mixing bowl, mix all ingredients together with 2 beaten eggs.  Form into round patties and coat with flour.  Lightly beat the third egg and coat patties with egg then breadcrumbs. Melt butter in a large frying pan and fry patties until lightly browned on both sides.  Serve hot 

PAIHIA POTATO SALAD

2 pounds potatoes
8-10 spring onions sliced
2 tablespoons cider vinegar
3/4 cup mayonnaise
6-8 mint leaves

Cook potatoes and while hot dice.  Add the spring onions and sprinkle the vinegar over them.  Chill. When ready to serve, lightly mix in the mayonnaise and the finely chopped mint leaves.  Serve in lettuce cups or in a salad bowl.