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( i )

CONTENTS

PAGE

OVEN TEMPERATURE CONVERSIONS (ii)

WEIGHT AND MEASUREMENT CONVERSIONS (iii)

BISCUITS & COOKIES 1

BREAD, SCONES, PIKELETS AND PASTRIES 15

CAKES 23

DESSERTS 47

DIPS & DRINKS 71

FILLINGS, TOPPINGS, SAUCES AND MARINADES 75

MAIN MEALS 85

MUFFINS 153

SALADS 163

SLICES 171

SOUPS 187

SWEETS & CONFECTIONARY 193

PIZZAS 199

SPECIAL DIETRY NEEDS 203

SNACKS AND MISCELLANEOUS 213

( ii )

CONVERSIONSOVEN TEMPERATURES

DegreesFahrenheit

DegreesCelsius

GasMark Description

225 110 1/4 Very slow

250 120/130 1/2 Very slow

275 140 1 Slow

300 150 2 Slow

325 160/170 3 Moderate

350 180 4 Moderate

375 190 5 Moderately hot

400 200 6 Moderately hot

425 220 7 Hot

450 230 8 Hot

475 240 9 Very hot

Please remember this is a guide only and not exact conversions.

Fan assisted ovens are usually set approximately 25 degrees Celsius (i.e.approximately 50 degrees Fahrenheit) lower than others and cooking time isreduced by 10 minutes for every hour of cooking time.

( iii )

WEIGHTS AND MEASUREMENTS

1oz 30g2oz 60g3oz 90g4oz 125g5oz 155g6oz 185g7oz 220g8oz 250g9oz 280g10oz 310g11oz 340g12oz 375g13oz 410g14oz 440g15oz 470g1 lb 500g

1 teaspoon 5ml1 dessertspoon 10ml1 tablespoon 15ml

Abbreviations used:Gram gKilogram kgMillilitre mlCentimeter cmdegree Celsius C

- 2 -

Tasted separately,some ingredients used in cake making

are not at all pleasante.g. raw eggs, flour, baking powder,

but combined they work togetherto make something very good.

“…all things work together for good to them that love God”

‘ - the sad and the glad,the rough as well as the smooth.

- 3 -

AGGRESSION COOKIES

Cooking time: 12 minutes

3 cups oats1 ½ cups brown sugar

1 ½ cups plain flour1 ¼ cups butter (312g)

1 ½ teaspoon baking powder

1 Dump everything into a bowl….knead it,mash it, and bash it. The longer youbash it the better they are.

2 Roll into small balls and place on agreased biscuit tray.

3 Bake at 180C for 10 to 12 minutes.

APRICOT ANZACS MAKES 25

Preparation time: 15 minutes Contributed by Mary RobertsonCooking time: 10 minutes

125g butter2 tablespoons golden syrup

1 teaspoon bi-carb soda

1 cup plain flour¾ cup castor sugar

¾ cup coconut1 cup rolled oats

½ cup chopped dried apricots

1 Melt butter and syrup.

2 Add bi-carb soda to 2 tbsp boiling water,and then add to butter.

3 Mix together all dry ingredients.

4 Add wet mixture to dry ingredients andmix well.

5 Roll a teaspoonful of the mixture into aball and place onto a biscuit tray. Flattenslightly.

6 Bake in a moderate oven for 10 minutes.

Tip:You can press down with afork and place nuts, sprinkles,cherries etc on top of biscuits.

- 4 -

ANZAC BISCUITS - WHOLEMEAL MAKES 12

Preparation time: 20 minutes Contributed by the Hayes familyCooking time: 20 minutes

1 cup rolled oats1 cup wholemeal plain flour½ cup brown or raw sugar¾ cup desiccated coconut1 tablespoon golden syrup

125g butter½ teaspoon bi-carb soda

1 tablespoon boiling water12 chocolate melts (optional)

1 Preheat oven to 180C.

2 Mix the oats, flour, sugar and coconut.

3 Gently melt together the syrup andbutter in a saucepan.

4 Mix the soda with boiling water and addto the butter and syrup mixture. Add thisto the dry ingredients. Mix well.

5 Place tablespoons of the mixture onto agreased oven tray, and place achocolate melt in the center of eachbiscuit.

6 Bake in the oven for 20 minutes.Remove from oven and allow to cool.

COCOA AFGHANS MAKES 24

Cooking time: 20 minutes Contributed by Ann Jones

185g butter1/3 cup sugar

Vanilla essence2 ½ cups rice bubbles or

cornflakes1 ¾ cups wheat free corn flour

1 ½ tablespoons cocoa

1 Cream butter, sugar and vanilla.

2 Sift cocoa and corn flour.

3 Add to creamed mixture and stir incereal.

4 Place spoonfuls on to greased trays.

5 Bake at 180C for 15 to 20 minutes.

- 5 -

ANZAC BISCUITS

Cooking time: 20 minutes Contributed by Cheryl & David Edwards

2 cups rolled oats1 cup plain flour2 cups coconut

1 ½ cups castor sugar250g butter

4 tablespoons golden syrup1 teaspoon baking soda

2 tablespoons boiling water

1 Preheat oven to 160C and grease tray.

2 Place oats, flour, coconut and sugar inbowl.

3 Melt butter and golden syrup in pan.Turn off heat.

4 Mix baking powder and water in cup.Add to butter in pan. Add to big bowland mix well.

5 Roll into balls on tray 5cm apart.

6 Press lightly with fork and bake for 20minutes.

JAM DROPS

Preparation time: 15 minutes Contributed by Jill SimonCooking time: 15 minutes

250g butter or margarine2 eggs

3 cups plain flour125g arrowroot

¾ cup sugar1 dessertspoon honey

2 teaspoons baking powderPinch salt

Raspberry or strawberry jam


2 Cream the butter and sugar, add theeggs one at a time, then the honey andbeat it well.

3 Sift the dry ingredients and add to thebutter mixture, mix well.

4 Roll spoonfuls into small balls, make adepression in each and fill with jam.

5 Bake on a lined oven tray for 12–15minutes, or until golden.

Variation:Replace golden syrup withhoney

- Coralie Hutchings

- 6 -

BUTTER OAT SNAPS MAKES 30

Cooking time: 15 minutes Contributed by Erika Hodge

1 cup rolled oats1 cup plain flour¾ cup coconut

¾ cup raw sugar125g butter or margarine

2 tablespoons honey2 tablespoons water

1 teaspoon bi-carb

1 Combine oats, sifted flour, coconut andsugar in basin.

2 Mix in combined melted butter, honey,water and bi-carb.

3 Roll teaspoonfuls of mixture into balls;place about 5cm apart on lightlygreased oven trays.

4 Bake in moderate oven 10 to 15 minutesor until golden brown.

5 Cool on trays.

CANOOK BISCUITS

Cooking time: 15 minutes Contributed by Jane Falcke

250g margarine1 cup white sugar

1 cup brown sugar2 cups rolled oats or muesli

1 cup peanuts1 cup choc chips

2 eggs2 cups flour

1 teaspoon baking powder

1 Mix dry ingredients together, exceptchoc chips.

2 Melt margarine and add to the dryingredients. Mix well.

3 Add lightly beaten eggs and mix.

4 Cool slightly and stir through choc chips.

5 Place dessertspoonfuls on greasedtrays and bake in moderate oven for 12-15 minutes.

6 Cool on wire rack.

Tip:These biscuits can be frozenand eaten straight from thefreezer!

- 7 -

CHOC-CHIP COOKIES

Cooking time: 15 minutes Contributed by Leanne Stokes

185g self-raising flour60g coconut125g sugar

125g butter / margarine1 egg

Chocolate drops

1 Melt butter.

2 Add to combined dry ingredients.

3 Add egg.

4 Add chocolate drops.

5 Bake in moderate oven (180C) forapproximately 15 minutes.

CHOCOLATE MELTING MOMENTSMAKES 40 BISCUITS (or 20 pairs)


2 tablespoons cocoaPinch of salt

1 cup plain flour1 teaspoon baking powder

¼ cup cornflour1/3 cup castor sugar

155g butter

Filling:90g butter

¾ cup icing sugar1 grated lemon rind

1 teaspoon lemon juice

1 Preheat oven to 170C. Grease base oftray with butter.

2 Sift cocoa, salt, flour, cornflour andbaking powder into bowl and add sugar.

3 Cream butter until light and fluffy. Addsifted ingredients.

4 Mould into small balls and place ontrays. Flatten biscuits.

5 Bake for 12 to 15 minutes and cool for 5minutes.

6 Filling: Cream butter with icing sugarand add rind and juice. Mix until creamyand position between 2 moments.

Tip:Double the quantities for alarger batch of cookies. Ifmixture is too soft, add alittle extra coconut or flour.

- 8 -

CHUNKY CHOCOLATE COOKIES MAKES 16

Preparation time: 5 minutes Contributed by the Dixon familyCooking time: 12 minutes

½ cup brown sugar1 egg

1/3 cup oil2 tablespoons cocoa

½ cup self-raising flour½ cup plain flour1/3 cup choc bits

60g white chocolate, chopped

1 Preheat oven to 180C. Lightly grease 2biscuit trays.

2 Put the sugar, egg and oil into a bowland mix well with a fork.

3 Sift the cocoa and flours into a bowl.Add the chocolates and mix throughgently.

4 Knead lightly with hands to make a softdough. Make balls by rolling 1tablespoon of dough in hands. Put theballs onto the tray 4cm apart.

5 Bake in oven for 12 minutes or until firm.Leave on tray for 5 minutes, and thencool on a wire rack.

PEANUT BUTTER COOKIES

Cooking time: 15 minutes Contributed by Ralph & Marie Grose

250g butter, melted2/3 cup sugar

2/3 cup brown sugar2/3 cup peanut butter

1 teaspoon vanilla1 teaspoon grated lemon rind

2 ½ cups plain flour1 teaspoon bi-carb soda

1 Preheat the oven to moderate 190C.Line two baking trays with baking paper.Using electric beaters, beat the butterand sugars until light and creamy. Beatin the peanut butter and vanilla essence.

2 Sift the flour and bi-carb into the buttermixture, add lemon rind and stir untilcombined.

3 Place tablespoons of the mixture on thetrays, leaving room for spreading. Bakefor 15 minutes, or until golden. Leavethe biscuits on the trays for at least 2minutes before transferring them to awire rack to cool.

- 9 -

PLAIN BISCUITS

Preparation time: 15 minutes Contributed by Anne WellsCooking time: 20 minutes

1 cup plain flour1 cup self-raising flour

¾ cup castor sugar6 ozs melted margarine/butter

1 egg, lightly beaten1 tsp vanilla

Variations:½ cup choc bits

¾ cup walnut piecesOR

½ cup choc bits¾ cup sultanas

OR½ cup choc bits

1 cup raw peanutsOR

Dates, glace cherries or ginger,mixed fruit and any kind of nuts

1 Put all dry ingredients in a bowl.

2 Add your choice of variations.

3 Add melted margarine and beaten egg,mix well.

4 Place heaped teaspoonfuls on agreased tray. Roughly flatten with a fork.

5 Cook in a moderate oven 180oC for10-20 minutes (until medium brown incolour).

6 Cool on wire rack.

Those who leave everything in God’s hands will see God’s hand in everything.

- 10 -

CHUNKY TRIPLE CHOCOLATE CHIPS MAKES 60

Preparation time: 30 minutes Contributed by Naomi DennisChilling Time: 2 hoursCooking time: 15 minutes

3 cups plain flour1 ½ teaspoons baking powder

1/8 teaspoon salt220g butter or margarine,

softened1 cup granulated sugar

¾ cup firmly packed light brownsugar

3 large eggs1 teaspoon vanilla extract375g milk chocolate chips300g dark chocolate chips

300g white chocolate chips1 cup chopped walnuts

1 Combine the flour, baking powder andsalt in a large bowl and mix well.

2 Combine butter and sugars in a largebowl. Beat with an electric mixer at highspeed until light and fluffy.

3 Beat in eggs one at a time. Stir in vanillaextract. Add flour mixture gradually tobutter mixture, beating well after eachaddition.

4 Fold in the chocolate chips and walnuts.Chill dough, covered, for 2 hours orlonger.

5 Preheat the oven to 170C. Grease linedbaking trays.

6 Drop the dough by tablespoonfuls ontothe prepared trays. Flatten doughslightly with a fork.

7 Bake until browned, about 15 minutes.Remove to wire racks to coolcompletely.

Tip:Cookies made with butterusually spread a bit more,resulting in thinner, chewiercookies; while cookies madewith margarine usually don’t spread quite as much,resulting in thicker, softercookies.

- 11 -

GINGERNUTS MAKES ABOUT 40

Preparation time: 10 minutes Contributed by Jacqui DixonCooking time: 15 minutes

2 cups plain flour1 cup castor sugar

½ teaspoon bi-carb soda1 teaspoon cinnamon

Pinch of salt2 teaspoons ground ginger

125g butter1 small egg

1 teaspoon golden syrup

1 Sift into basin flour, sugar, bi-carb,cinnamon, salt and ginger. Rub in butteruntil mixture has a very fine crumbconsistency.

2 Beat egg with golden syrup, add to dryingredients. Work into a firm dough withhand.

3 Take teaspoonfuls of mixture, roll intosmall balls, and place on lightly greasedoven trays about 5cm apart.

4 Bake in moderately slow oven for about15 minutes. Loosen biscuits and cool onthe trays.

GINGER BISCUITS

Preparation time: 10 minutes Contributed by Coralie HutchingsCooking time: 10 minutes

250g plain flour1 teaspoon bi-carb soda

1 level tablespoon groundginger

Pinch of salt2 tablespoons milk

60g butter2 tablespoons treacle (or

golden syrup60g brown sugar

1 Sift flour, salt, ginger and sugar togetherin a bowl. Dissolve bi-carb in milk. Meltthe treacle and butter together and mixin with the milk. Add to the dryingredients gradually. Lift mixture outonto a floured board and roll out to ½cmthick. Cut with a small round cutter.

2 Place on greased biscuit trays and bakein slow oven about 10 minutes. Turnonto cake cooler. When cool store in anairtight container.

- 12 -

NO ROLL SUGAR COOKIES MAKES 10 DOZEN


1 cup sugar1 cup powdered sugar

1 cup margarine or butter,softened

1 cup vegetable oil1 teaspoon vanilla extract

2 eggs4 ½ cups plain flour

1 teaspoon baking soda1 teaspoon cream of tartar

1 teaspoon salt

1 In large bowl, combine sugar, powderedsugar and margarine. Beat until lightand fluffy.

2 Add oil, vanilla and eggs. Blend well.

3 Add flour, baking soda, cream of tartarand salt. Mix well. Cover with plasticwrap and refrigerate at least two hoursor overnight for easier handling.

4 Heat oven to 190C.

5 Shape dough into 1 inch balls and place2 inches apart on ungreased cookiesheets. Flatten with bottom of glassdipped in sugar.

6 Bake for 5 to 8 minutes or until set butnot brown. Immediately remove fromcookie sheets.

To destroy an enemy make him your friend.

Tip:You can halve quantity if youdon’t want so many, or freeze the extras.

- 13 -

PEANUT BUTTER BISCUITS MAKES 36

Preparation time: 20 minutes Contributed by Allan WellsCooking time: 15 minutes

125g (4oz) butter155g (5oz) soft brown sugar

½ cup (125g/4oz) peanut butter2 teaspoons vanilla essence

1 egg1 ¾ cups (215g/7oz) plain flour

1 cup (160g/5½oz) raw peanuts

1 Preheat the oven to moderate 180C.Line two baking trays with baking paper.Using electric beaters, beat the butterand sugar until light and creamy. Beat inthe peanut butter, vanilla essence andegg.

2 Transfer the mixture to a large bowl. Siftin the flour and add the peanuts. Stiruntil combined using a large metalspoon.

3 Place tablespoons of the mixture on thetrays, leaving room for spreading. Bakefor 15 minutes, or until golden. Leavethe biscuits on the trays for at least 2minutes before transferring them to awire rack to cool.

If you want to correct someone’s faults, try looking in the mirror.

Tip:Try adding 90g (3oz) ofchopped chocolate or chocbits to the dough.

For neater biscuits, roll themixture into balls and flattenon the tray.

- 14 -

WEEKENDER BISCUITS MAKES ABOUT 30


125g butter1/3 cup sugar

1 egg2/3 cup sultanas

1 cup self raising flour2 cups lightly crushed

cornflakes

1 Cream butter and sugar until light andfluffy. Add egg, beat well. Fold in siftedflour and sultanas, mix well.

2 Drop teaspoonfuls of mixture intocornflakes, roll lightly. Place on lightlygreased oven trays. Allow room forspreading.

3 Bake in moderate oven 20 minutes.

CARAMEL COOKIES MAKES ABOUT 20

Preparation time: 10 minutes Contributed by the Dixon familyCooking time: 10-12 minutes

125g butter125g sugar

1 tablespoon golden syrup1 tablespoon milk1 teaspoon vanilla

1 Put all ingredients into saucepan, boilgently for 5 minutes, cool and add 220gself raising flour.

2 Roll into balls, flatten with fork and bakein moderate oven for 10-12 minutes.

- 16 -

SEASONED WITH SALT

Let your speech be always with grace,seasoned with salt.

Salt is the recommendedseasoning for speech;not peppery speech,

not the sugar of flattery,not the sourness of vinegar,

not the spice of gossip,but salt,

tangy, wholesome and purifying.

- 17 -

APPLE FLAPJACKS WITH GOLDEN BUTTERSERVES 4 - 6



2 tablespoons castor sugar1 ¾ cups milk

1 egg, lightly beaten1 ½ cups grated apple

2 tablespoons lemon juice

Golden Butter:2 tablespoons brown sugar2 tablespoons golden syrup

125g butter

1 Sift flours and sugar in a large bowl. Addin milk and egg; stir to make a smoothbatter. Mix in lemon juice and gratedapple.

2 Place 1/3 cup of batter into a hot butterbrushed pan. Spread to about 15cmdiameter. Brown on both sides.

3 Golden Butter: Cream together butter,brown sugar and golden syrup.

4 Spread flapjacks with butter mixture andserve hot.

GOOD THIN CREPES / PANCAKES


250g plain flourPinch salt

4 eggs650ml milk

200g good quality thick cream

1 Beat all ingredients together.

2 Melt butter in pan and cook.

- 18 -

FOOLPROOF SCONES MAKES APPROX 12


1 egg1 level tablespoon butter

2 large cups self-raising flour1 dessertspoon sugar

1 cup milk or buttermilk½ teaspoon salt


2 Beat the egg with the sugar in a smallbowl.

3 Melt the butter and add the milk.

4 Sift the flour and salt, add the egg andmilk mixture and mix using a knife toform a soft dough.

5 Roll or pat the dough till it’s approximately 2cm thick and cut into thedesired size rounds and place on a linedoven tray. Glaze with milk or egg ifdesired.

6 Bake for 8 -10 minutes.

SCONE TIPS

A hot oven is essential to cook evenly risen, golden-brown scones with crispcrusts.

Cook scones in the top half of the oven. Adjust shelves before turning on theoven.

Grease a flat baking tray with a little melted butter only where you intendputting the scones.

Always measure then sift the flour. Sifting adds lightness and removes largelumps.

Only use butter and use it straight from the fridge. Cut into small cubes, thenadd to flour. Rub in with your fingertips only. Using the palms of your handswill cause the butter to melt and the result will be oily scones.

Use a table knife in cutting motion to mix liquids with flour. Do not over-mix oryou will make tough, heavy scones.

- 19 -

GARLIC FOCACCIA


2 cups plain flour½ teaspoon salt

1 sachet yeast¼ cup grated parmesan

1 tablespoon each of freshrosemary, sage & parsley

2 tablespoons olive oil1 cup warm water

Glaze:Sea saltOlive oil

3 cloves garlic, crushed

1 Combine all ingredients.

2 Turn dough out and knead for 5minutes.

3 Place on greased tray. Cover and leaveto rise until double in size.

4 Combine some sea salt, olive oil and 3cloves of crushed garlic.

5 Brush over dough and bake in hot ovenfor about 25 minutes.

6 Lift onto wire rack.

The darkest hour has only 60 minutes.

- 20 -

LO-FAT PUMPKIN SCONES MAKES 12


3 cups self-raising flour2 egg whites¼ cup sugar

1 level tablespoon reduced fatmargarine

¼ level teaspoon nutmeg1 cup cooked mashed pumpkin


2 In a large bowl, beat egg whites andsugar for 1 minute. Add nutmeg.

3 Melt margarine and add to egg mixture.Add mashed pumpkin and stir.

4 Add all the flour in one go; foldingthrough gently until mixture is combined(the less the flour is stirred, the lighterthe scone).

5 Tip dough onto generously flouredsurface and gently knead the dough.

6 Cut into 12 scones.

7 Place scones close together onto abaking tray that has been coated withcooking spray. Brush lightly with skimmilk.

8 Bake on top rack 12-15 minutes or untillightly browned.

- 21 -

SAVOURY SCONES MAKES 15

Cooking time: 15 minutes Contributed by Lillian Warren

2 cups self-raising flour30g butter or margarine, cut into

pieces1 cup grated tasty cheese

1 rasher rindless bacon,chopped

1 tablespoon chopped parsley1 tablespoon shallots or chives

½ tablespoon choppedcapsicum (optional)Seasoning to taste

½ cup milk½ cup water

1 Sift flour into a large bowl.

2 Rub into butter.

3 Mix in ½ cup cheese, bacon, parsley,shallots, capsicum and seasonings.

4 Combine milk and water and add to dryingredients.

5 Turn onto floured board and kneadlightly. Cut into about 15 pieces.

6 Brush with milk and sprinkle overremaining cheese.

7 Bake in very hot oven (220C) forapproximately 15 minutes.

God called us to play the game, not to keep the score.

- 22 -

PASTRY FOR ANY SAVOURY RECIPES

Refrigeration time: 30 minutes Contributed by Maggie Gardner

1 ¼ cups plain flour90g butter1 egg yolk

1 tablespoon water approx.(may need more)

1 Sift flour into bowl. Rub in butter.

2 Add egg yolk and enough water to mix afirm dough.

3 Cover and refrigerate for 30 minutes (iftime permits).

QUICK FLAKY PASTRY

Contributed by Maggie Gardner

2 cups plain flour¼ level teaspoon salt

250g margarine, chopped5-6 tablespoons iced water

1 Sift flour and salt into bowl.

2 Cut in the margarine until the size ofpeas. Sprinkle the cold water over themixture, stirring with a fork, until thedough is just moist enough to holdtogether.

3 Form into a ball and chill for 30 minutes.Knead lightly and use as required.

QUICK CAKE PASTRY

Contributed by Maggie Gardner

2 tablespoons butter2 tablespoons sugar

2 tablespoons milk1 beaten egg

1 ½ cups self-raising flour

1 Melt butter, sugar and milk in asaucepan.

2 Add egg to melted ingredients. Add flourand mix until fairly stiff pliable dough.

3 Roll out on floured board.

- 24 -

GRANDMA’S BIBLE CAKE

1 ¼ lb Judges 5:25 (last clause)2 ¼ lb Jeremiah 6:203 ½ tablespoon 1 Samuel 14:254 1 large Jeremiah 17:115 2 clusters 1 Samuel 30:12 (or 1 cup)6 ¼ lb Jeremiah 24:17 1 oz Numbers 17:8 (blanched & chopped)8 ½ lb 1 Kings 4:22 (1st clause)9 Season to taste with 2 Chronicles 9:910 Pinch of Leviticus 2:1311 ½ teaspoon Amos 4:5 (baking powder)12 1 ½ tablespoon Judges 4:19 (last clause)

Method:Proverbs 23:14 Nos. 1, 2 & 3 to a cream.Add No. 4–still Proverbs 23:14.Add Nos. 5, 6 & 7–still Proverbs 23:14Add Nos. 8. 9, 10, 11 having previously mixed them.Add No. 12.Leviticus 26:26 in a slow oven 1 ¼ hours.

- 25 -

ANZAC CAKE


½ cup golden syrup125g butter

2 cups self-raising flour¼ cup castor sugar

½ cup coconut2 eggs, lightly beaten

1 cup milk

Icing:60g butter, melted

1 teaspoon honey orGolden syrup

1 teaspoon vanilla essence1 ½ cups icing sugar

1 tablespoon hot water

1 Preheat oven to 180C. Grease and linea 20cm x 30cm lamington pan with foiland cooking spray.

2 Combine syrup and butter in microwaveproof jug, heat until smooth

3 Combine sifted flour, sugar and coconutin bowl, add syrup mixture and mix well

4 Using an electric mixer, gradually beatin combined eggs and milk, beat untilsmooth

5 Pour mixture into prepared pan andbake for 30 minutes

6 Icing: Mix icing ingredients together andspread over cake.

The very things which seem to break are the things which really make us.

- 26 -

APPLE CAKE SERVES 12

Preparation time: 20 minutes Contributed by Marie TrindallCooking time: 40 minutes

½ cup butter1 cup sugar

2 cups self-raising flour2 eggs

1 tablespoon cornflourStewed or canned apple

1 Preheat the oven to 180C. Grease asandwich tin.

2 Combine all ingredients in a bowl andmix well.

3 Pour half the mixture into the preparedsandwich tin. Cook for 20 minutes.

4 Pour stewed apple on top of the cookedcake mixture, and top with the remaininguncooked mixture, return to the ovenand cook a further 20 minutes, or untilgolden brown.

5 Cool on a wire rack.

APRICOT CAKE


1 cup bran1 cup milk

2/3 cup raw sugar1 cup self raising flour

25g flaked or slithered almonds100g fruit medley

100g dried apricots

1 Soak bran and milk for 10 minutes.

2 Cut apricots into 5mm thick slices.

3 Sift flour and mix all ingredients together(thick and dry consistency).

4 Put mixture in a greased loaf tin. Bakeat 190C for 55 minutes or until goldenbrown.

5 Slice and butter.

- 27 -

BRAN LOAF

Preparation time: 2 hours standing time Contributed by the Dixon familyCooking time: 50 - 60 minutes

1 cup unprocessed bran1 cup milk

½ cup brown or raw sugar1 cup wholemeal self raising

flour1 tablespoon golden syrup

1 cup sultanas

Variations:a Replace sultanas with

chopped, dried apricots.b Replace sultanas with

chopped dates and nuts.c Add 1 well mashed banana

as well as sultanas.

1 Grease 9 inch x 5 inch loaf tin.

2 Combine bran with golden syrup, sugar,milk and sultanas in a large bowl. Allowto stand 2 hours or longer, until bran issoftened.

3 Heat oven to 190C. Sift flour into bowlwith bran mixture and mix well.

4 Bake for approximately 50–60 minutes.

BANANA CAKE (LARGE)

Cooking time: 45 minutes Contributed by Anne Dennis

4 cups self-raising flour½ teaspoon bi-carb

½ teaspoon salt2 ½ cups castor sugar

1 teaspoon nutmeg2 ½ teaspoons cinnamon

¼ teaspoon ground coriander1 cup melted butter

2 cups bananas (4-6), mashed2 teaspoons vanilla

4 eggs, beaten1 cup milk with a few drops of

lemon

1 Grease a large baking tray.

2 Sift dry ingredients.

3 Add butter, bananas and vanilla.

4 Mix until combined.

5 Add eggs and milk. Beat for twominutes.

6 Bake in a moderate oven–150C fan-forced oven for 35-45 minutes.

- 28 -

BANANA BREAD

Preparation time: 20 minutes Contributed by Maggie GardnerCooking time: 55 minutes

250g cream cheese, softened1 cup raw sugar

1 cup ripe bananas, mashed2 eggs, lightly beaten

300g packet scone mix½ cup pecan nuts, chopped

1 Preheat the oven to 180C. Grease a22cm x 12cm loaf tin and line the baseand two long sides with a long sheet ofbaking paper.

2 Beat the cream cheese and raw sugar ina large bowl until light and smooth. Addthe banana and eggs, beat for 2minutes. Fold in the scone mix andpecans until well combined.

3 Pour into tin and bake for 40 minutes.Cover with foil and bake for a further 15minutes or until cake is cooked.

4 Leave in tin for 10 minutes then turn outonto wire rack.

Of all the things you wear, your expression is the most important.

- 29 -

BARM BRACK

Preparation time: Overnight Contributed by the Dixon familyCooking time: 1 ½ - 2 hours

500g mixed fruit or currants1 cup brown sugar

1 cup cold black tea2 cups self raising flour

1 egg

1 Soak fruit with sugar in the teaovernight.

2 Heat oven to 150C. Grease 9 inch x 5inch loaf tin.

3 Add flour and well beaten egg to fruitmixture. Place in tin.

4 Bake for 1 ½ to 2 hours in middle shelfof oven.

5 Serve in buttered slices.

WALNUT HEALTH LOAF


1 cup sultanas (or dates)½ cup raw sugar

1 ½ cups wholemeal self-raisingflour

1 ¼ cups milk1 cup unprocessed bran

¼ cup chopped walnuts ormixed nuts (optional)

1 Combine bran, sugar, sultanas and milk.Let stand for 15 minutes.

2 Add sifted flour and walnuts and mixwell.

3 Spoon into loaf tin and bake in moderateoven for 45 minutes.

- 30 -

BOILED FRUIT CAKE

Preparation time: Overnight Contributed by the Dixon familyCooking time: 1 ¼ hours

500g mixed fruit250g dates, chopped

1 cup sugar125g margarine

1 tsp bi-carb sodaMixed spice, ginger

1 ½ cups water2 eggs


1 Boil the first group of ingredients for 5minutes, and then stand for 8 hours orovernight.

2 Then beat in the second group ofingredients.

3 Put mixture into a foil lined square tin.

4 Cook for 1 ½ hours in a moderate oven.

DATE LOAF


1 cup dates, chopped2 cups self-raising flour

1 cup sugar1 tsp baking powder

1 tsp cinnamon1 tsp ginger or mixed spice

2 tbsp margarine1 ¼ cups boiling water

1 Put all ingredients in a bowl and mixtogether.

2 Place into greased ring tin.

3 Cook for 30 minutes at 180C.

- 31 -

CARAMEL BANANA CAKE

Cooking time: 1hour Contributed by Erika Hodge

125g butter¾ cup brown sugar, firmly

packed2 eggs

1 cup mashed banana1 ½ cups self-raising flour

1 teaspoon bicarbonate of soda¾ cup sour cream1 tablespoon milk

Caramel Icing:60g butter

½ cup brown sugar2 tablespoons sour cream

1 ½ cups icing sugar

1 Grease a 14cm x 21cm loaf pan.

2 Cream butter and sugar in small bowlwith electric mixer until light and fluffy.

3 Beat in eggs, one at a time, beat untilcombined.

4 Transfer mixture to large bowl and stir inbanana.

5 Stir in half the sifted dry ingredients withhalf the combined sour cream and milk.

6 Stir in remaining dry ingredients andsour cream mixture until smooth.

7 Pour mixture into prepared pan.

8 Bake in moderate oven for approx. 1hour.

9 Stand 5 minutes before turning on towire rack to cool.

10 When cold spread with caramel icing.

11 Caramel Icing: Melt butter and sugar insaucepan, stir constantly over heatwithout boiling for 2 minutes. Add sourcream, bring to the boil, remove fromheat, and stir in sifted icing sugar.

Tip:Bananas must be over-ripe–the sweeter, the softer, thebetter. You will need tomash approximately 3 largebananas.

- 32 -

CHERRY ALMOND CAKE SERVES APPROX 8

Preparation time: 15 minutes Contributed by Maggie GardnerCooking time: 1 hour 45 minutes

1 ¼ cups self-raising flour1 x 100g packet ground

almonds2/3 cup caster sugar

3 x 60g eggs, lightly beaten¾ cup canola or light olive oil

1 tablespoon grated orange rind1/3–½ cup orange juice (I

orange)1 ½ cups frozen cherries

1 Preheat oven at 160C. Line a large(23cm x 13cm x 6cm) loaf pan withbaking paper.

2 Combine flour, almonds and sugar in alarge bowl then beat in eggs, oil, orangerind and juice. Halve frozen cherries,fold through mixture and spoon intocake pan.

3 Bake in the middle of the oven for 1 ½ -1 ¾ hours or until cooked. Cool in ovenwith door ajar then turn onto a wire rack.

4 Serve sliced with whipped cream or sourcream.

PINEAPPLE BOILED FRUIT CAKE SERVES 8

Preparation time: 30 minutes Contributed by Jennie GarnhamCooking time: 1 ½ hours

1 cup sugar425g can crushed pineapple

1 packet of mixed fruit1 teaspoon bi-carb

1 teaspoon mixed spice125g butter

1 cup wholemeal plain flour1 cup wholemeal self-raising

flour2 eggs

1 Preheat the oven to 180C.

2 Place the sugar, pineapple, mixed fruit,bi-carb, spices and butter into asaucepan and bring to the boil. Allow itto cool.

3 Sift the flours and beat the eggs, thenadd to the cooled mixture.

4 Pour into a 20cm tin and cook for 1 anda half hours.Tip:

Wholemeal flour can besubstituted for normal flour,and other fruit such asapricots can be used.

- 33 -

CHOCOLATE OLIVE OIL CAKE

Cooking time: 1 hour Contributed by Ann Jones

6 eggs, separated1 ¼ cups castor sugar

½ cup extra virgin olive oil1 cup self-raising flour, sifted1 ¼ cups drinking chocolate,

plus extra to dust100ml warm water

Thick cream or ice cream toserve


2 Grease and line the base of a 24cmspring form cake tin.

3 Place egg yolks and 1 cup of the castorsugar in the bowl of an electric mixer.

4 Beat on high speed for 5 minutes untillight and fluffy.

5 Turn beaters to medium speed andgradually add the oil in a slow, steadystream.

6 Add the flour and chocolate and beat onslow speed to combine. Mix in 100mlwarm water then set aside.

7 In a separate bowl, beat the egg whiteswith electric mixer until soft peaks formand then add remaining sugar. Beat tocombine.

8 Gently but swiftly fold the egg whitesinto the chocolate mixture.

9 Pour into cake tin and bake for 1 hour oruntil a skewer inserted in the centrecomes out clean.

10 Remove and allow to cool slightly in tinthen transfer to wire rack to coolcompletely.

11 Dust with extra drinking chocolate andserve with cream or ice cream.

- 34 -

FLY AWAY SPONGE SERVES 8

Preparation time: 5 minutes Contributed by Jennie GarnhamCooking time: 25 minutes

3 eggs½ cup sugar

¾ cup cornflour1 teaspoon plain flour

1 teaspoon cream of tartar½ teaspoon bi-carb

1 Preheat the oven to 180C.

2 Beat the eggs and sugar together untilthick.

3 Add the flours, tartar and bi-carb andmix until combined.

4 Pour into a sponge tin, gently tap it toremove as many air bubbles aspossible, and bake for 20 to 25 minutes.

JUMBLE CAKE SERVES 12

Preparation time: 10 minutes Contributed by Marie TrindallCooking time: 30 minutes

2 tablespoons butter1 cup sugar

2 dessertspoons cocoa½ cup milk

1 cup self-raising flour1 egg

1 Preheat the oven to 180C. Grease a loaftin.

2 Combine all ingredients in a bowl andmix well.

3 Pour the mixture into the tin and cookfor about 30 minutes.

4 Allow the cake to cool in tin.

5 Ice with lemon flavoured icing. Slicecarefully.

- 35 -

LEMON CAKE WITH LEMON CREAM CHEESEICING SERVES 8 - 10


4 eggs1 ½ cups castor sugar

½ teaspoon saltFinely grated rind of 2 lemons

and juice of 1 lemon1 1/3 cups plain flour

1 teaspoons baking powder1 cup almond meal

160ml cream100g butter, meltedIcing sugar, to dust

Lemon Icing:80g butter, softened to room

temperature¾ cup pure icing sugar, sifted

Finely grated rind and juice of 2small lemons

125g cream cheese, softened toroom temperature

1 Preheat oven to 170C. Line base of a22cm springform pan with baking paper.Put the eggs, sugar, salt and lemon rindin a medium mixing bowl, and whisk for3 minutes or until light in colour. Sift inthe flour and baking powder with thealmond meal and cream. Whisk untilwell combined. Add melted butter andlemon juice and whisk again.

2 Spoon cake mixture into prepared tin,smooth the top and bake for 50 minutesor until golden brown and firm. Let coolcompletely before icing. Dust heavilywith icing sugar, to serve.

3 To make icing: Put butter and icingsugar in a mixing bowl and beat on alow speed until combined. Add lemonjuice and rind and beat in the creamcheese, mixing until smooth.

Sympathy is the power of knowing without being told.

- 36 -

MARS BAR MUD MAKES 16


400g butter, chopped400g good quality dark

chocolate, chopped½ cup cocoa powder2 cups castor sugar

6 eggs, lightly beaten1 ½ cups self-raising flour

2 x 60g mars bars, chilled &chopped

Double thick cream to serve(optional)

1 Preheat oven to 160C and grease 4cmdeep, 22.5cm x 28cm base slab pan.

2 Line pan with baking paper allowing2cm overhang at both long ends.

3 Combine butter and dark chocolate in alarge heat proof, microwave safe bowl.

4 Microwave, uncovered on MEDIUMHIGH (70%) for 3 to 4 minutes stirringevery minute with a metal spoon or untilalmost melted.

5 Add cocoa and whisk until smooth.

6 Add sugar and mix well.

7 Add one third of the egg and stir tocombine. Repeat with egg in 2 batchesand sift flour over chocolate mixture.

8 Stir gently until just combined and pourmixture into prepared pan.

9 Sprinkle mars bars over batter andpress in slightly.

10 Bake for 60 to 65 minutes or until askewer inserted into the center hasmoist crumbs clinging.

11 Cool completely in pan and cut intosquares.

12 Serve with cream.

- 37 -

NUTMEG CAKE

Cooking time: 60 minutes Contributed by Merrie Gilchrist

2 cups brown sugar2 teaspoons baking powder

2 cups plain flour125g butter

1 teaspoon bi-carb soda1 cup milk

1 egg, beaten1 heaped teaspoon nutmeg

powder

1 Combine the sugar, baking powder andflour.

2 Rub in the butter with your fingers untilthe mixture resembles finebreadcrumbs.

3 Spread half the mixture over the base ofa greased 20cm cake tin.

4 Dissolve the bi-carb in the milk and addthe beaten egg and nutmeg.

5 Pour this onto the remaining crumbmixture and mix well. (Do not worry ifmixture seems a bit runny)

6 Pour into the cake tin on top of thecrumbs and bake for 45-60 minutes in apreheated oven 180C.

7 Check the cake after 45 minutes to seeif it is done. This cake should have acrunchy base.

God has a habit of treating us, according to our expectations.

- 38 -

ORANGE AND POPPYSEED CAKE

Preparation time: 30 minutes Contributed by Ralph & Marie GroseCooking time: 60 minutes

½ cup poppy seeds¾ cup milk

Juice of 1 lemon250g unsalted butter, softened

1 cup castor sugarGrated zest of 1 orange

4 eggs2 cups plain flour

2 teaspoons baking powder½ teaspoon bi-carb soda

Orange syrup:2 oranges

½ cup castor sugar

1 Soak the poppy seeds in the milk andlemon juice for 1–2 hours.

2 Preheat the oven to 180C. Lightlygrease a 10 inch (25cm) bugelhopf orbundt cake tin.

3 Beat the butter, sugar and orange zestin an electric mixer until fluffy and pale.Beat in the eggs one at a time,alternating with a little flour, untilcombined.

4 Sift together the remaining flour, bakingpowder and soda, then fold into mixture.Gently stir in the milk mixture untilcombined and smooth.

5 Spoon the mixture into prepared tin.Bake for 55–60 minutes, or until cakefeels firm to touch and a skewer comesout cleanly.

6 Allow to cool in the tin for 5 minutes,then turn out onto a large plate and pourhot orange syrup over the top and sidesof the cake, leave to cool.

7 Orange syrup: combine the orangejuice and castor sugar in a smallsaucepan. Bring to the boil over amedium heat, stirring to dissolve thesugar, simmer gently for 5 minutes.

- 39 -

ORANGE SEMOLINA CAKE


125 g self-raising flour1 teaspoon baking powder

1 ½ cups semolina1 cup castor sugar

3 eggs, lightly beaten200ml plain natural yoghurt

½ cup milkGrated zest & juice of 1 orange

Juice of ½ a lemon½ cup vegetable oil

Orange syrup:2 oranges

½ cup castor sugar

1 Preheat the oven to 180C. Lightlygrease a 23cm round cake tin. Line thebase with baking paper.

2 Sift the flour, baking powder, semolinaand sugar into a large bowl and make awell in the centre.

3 In a separate bowl, combine the eggs,yoghurt, milk, orange zest and juice,lemon juice and oil. Pour the eggmixture into the flour mixture, stirringuntil just combined.

4 Pour the batter into prepared tin. Bakefor 40-45 minutes or until firm to touchand golden.

5 Allow to cool in the tin for 5 minutes,then turn out onto a large plate and pourhot orange syrup over the top and sidesof the cake, leave to cool.

6 Orange syrup: combine the orangejuice and castor sugar in a smallsaucepan. Bring to the boil over amedium heat, stirring to dissolve thesugar, simmer gently for 5 minutes.

- 40 -

PUMPKIN & PRUNE CAKE SERVES APPROX 8

Preparation time: 15 minutes Contributed by Maggie GardnerCooking time: 1 hour 25 minutes

250g butter1 teaspoon grated orange rind

1 cup castor sugar3 eggs

¼ cup orange juice¾ cup cold mashed pumpkin½ cup finely chopped prunes

2 cups self-raising flour1/3 cup milk, approximately

1 Cream butter, orange rind and sugartogether until light and fluffy, add eggsone at a time, beating well after eachaddition.

2 Stir in orange juice, pumpkin andprunes, then sifted flour alternately withenough milk to give a soft consistency.

3 Spread into greased deep 20cm roundcake tin with base lined withgreaseproof paper, bake in moderate(180C) oven 1 to 1 ¼ hours, stand 5minutes, turn onto wire rack to cool.

PUMPKIN FRUIT CAKE

Cooking time: 2 hours Contributed by Jane Schultz

4 eggs3 tablespoons sugar

1 packet Bakeo Pastry Mix2 cups cooked pumpkin,

mashed1 packet mixed dried fruit

1 Grease and flour cake tin.

2 Beat sugar and eggs, add pumpkin andmix well.

3 Add sifted Bakeo Mix plus dried fruit.

4 Bake in moderate oven approx. 2 hours.Tip:Can add either a levelteaspoon of mixed spice,ground ginger, cinnamon orvanilla/sherry/rum essenceto taste.

- 41 -

RASPBERRY COCONUT CAKE SERVES APPROX 8

Preparation time: 10 minutes Contributed by Maggie GardnerCooking time: 1 hour

125g margarine1 cup castor sugar

2 eggs¾ cup coconut

1 ½ cups self-raising flour2/3 cup buttermilk

150g frozen raspberries

1 Cream the margarine and sugartogether, and then add the eggs.

2 Transfer to a larger bowl if needed, andadd coconut, flour and buttermilk andmix until just combined.

3 Gently mix in the frozen raspberries, andpour the mixture into a greased baba tin.

4 Bake in the oven at 180C for 1 hour. Letthe cake stand for 10 minutes beforeturning out. Dust with icing sugar.

TEA LOAF SERVES 10 - 12

Preparation time: Overnight Contributed by Anne Wells

1 cup strained strong black tea¾ cup brown sugar

2 cups mixed fruit

1 beaten egg2 cups self-raising flour

1 Soak sugar and mixed fruit in teaovernight.

2 Next day add beaten egg and flour tofruit mixture. Mix well.

3 Grease loaf tin and spread mixture intotin evenly.

4 Cook in a moderate oven 180oC for 45minutes.

5 Serve cold sliced with butter or leaveplain.

- 42 -

RHUBARB COCONUT CAKE SERVES 10 - 12


1 ½ cups self-raising flour1 ¼ cups castor sugar

1 ¼ cups desiccated coconut125g butter, melted

3 eggs, beaten lightly½ cup milk

½ teaspoon vanilla extract¾ cup finely chopped rhubarb

2 stalks rhubarb, extra2 tablespoons demerara sugar

1 Preheat oven to moderate (180C).Grease a deep 20cm round cake pan;line the base with baking paper.

2 Combine flour, sugar and coconut in amedium bowl; stir in butter, eggs, milkand extract until combined.

3 Spread half the cake mixture into theprepared pan; scatter chopped rhubarbevenly over cake mixture. Spreadremaining batter over rhubarb.

4 Cut extra rhubarb into 5cm lengths.Arrange rhubarb pieces over top ofcake, sprinkle with sugar.

5 Bake in moderate oven for about 1 hour.Stand cake in pan for 5 minutes; turnonto wire rack to cool.

ZUCCHINI CAKE


3 eggs400g sugar

120g nuts250g zucchini

400g flour(half plain & half self-raising)

2 teaspoons cinnamon1 teaspoon bi-carb

Pinch salt1 cup oil

1 Cream eggs and sugar. Add oilgradually.

2 Add other ingredients.

3 Lastly, add zucchini.

4 Bake at 175C for approx. 50 minutes oruntil skewer placed in center comes outclean.

- 43 -

SPICE CAKE


1 1/3 cups self-raising flourSeeds from 4 cardamom pods,

crushed½ teaspoon mixed spice

Salt1 large eggs, separated

½ cup castor sugarGrated zest of 1 orange

½ cup honey75g butter, melted

1/3 cup strong coffee, freshlymade

1 Preheat the oven to 180C. Grease a loaftin and line the base with baking paper.

2 Sift the flour, cardamom seeds, mixedspice and a pinch of salt into a bowl.

3 In a separate bowl, whisk the egg yolks,sugar and zest together for 3–4minutes, or until pale and fluffy. Add thehoney and melted butter and whisk untilcombined.

4 Gently fold half the sifted flour into theegg mixture. Lightly stir in the coffee,fold in the remaining flour.

5 In a clean, dry bowl, whisk the eggwhites with an electric mixer until softpeaks form. Fold the egg whites throughthe flour and egg mixture, untilcombined.

6 Pour the batter into the prepared tin andbake for 55–60 minutes or until golden,firm to touch and a skewer comes outcleanly.

7 Allow to cool in the tin 10 minutes beforeturning onto a wire rack to cool. Servebuttered with tea or coffee.

Cardamom has a strong,unique taste, with an intenselyaromatic fragrance. It is acommon ingredient in Indiancooking, and is often used inbaking in Nordic countries.One of the most expensivespices by weight, little isneeded to impart the flavour.Cardamom is best stored inpod form, because once theseeds are exposed or ground,they quickly lose their flavour.However, high-quality groundcardamom is often morereadily (and cheaply)available, and is an acceptablesubstitute. For recipesrequiring whole cardamompods, a generally acceptedequivalent is 10 pods equals1½ teaspoons of groundcardamom.

Tip:Make the cake a day beforeyou want to serve it, as theflavours develop on keeping.

- 44 -

STRAWBERRY HAZELNUT GATEAU SERVES 8


4 egg whitesPinch salt

1 ¼ cups castor sugar90g ground hazelnuts

1 teaspoon vinegar½ teaspoon vanilla

185g dark chocolate¼ cup water1 cup cream

1 punnet strawberries1 ½ cups cream, extra

1 Beat egg whites with salt until soft peaksform, gradually add sugar; beat until sugaris dissolved and mixture is of meringueconsistency. Beat in vinegar and vanilla.

2 Line bases and sides of two 20cmspringform pans with greased greaseproofpaper which has been lightly dusted withcornflour. Spread meringue mixture evenlyinto tins. Sprinkle ground hazelnuts evenlyover meringue in both tins. With knife orspatula, swirl hazelnuts lightly throughmeringue. Smooth over top of meringuewith back of spoon.

3 Bake in moderate oven 180C for 35–40minutes or until meringue is crisp to touch;release sides of pan, cool on base of pan.

4 Chop chocolate. Combine with water in topof double saucepan; stir over simmeringwater until melted; cool. Remove cakesfrom bases. Place a layer of meringue onserving plate, flat side down; spread with athin layer of chocolate. Spread whippedcream over chocolate.

5 Reserve 4 strawberries, wash and hullremainder, cut in half, arrange over cream.Spread underside of second layer ofmeringue with remaining chocolate mixture,place on top of strawberry layer, chocolateside down.

6 Whip extra cream, cover sides and top ofcake and, if desired, pipe creamdecoratively on top. Arrange reservedhalved strawberries on top of cake.Refrigerate until ready to use.

- 45 -

ULTIMATE FLOURLESS CHOC CUPCAKESMAKES 12


300g plain choc chips225g unsalted butter

4 eggs4 egg yolks

115g caster sugar2 tablespoons dutch-process

cocoa powder, sievedTablespoons ground almonds

1 teaspoon vanilla essence

Icing:2 tablespoons dutch-process

cocoa powder4 tablespoons icing sugar

350ml whipping cream1 teaspoon vanilla essence

½ teaspoon orange essence


2 Place 12 paper baking cases in a muffintin.

3 Put the chocolate and butter in amedium bowl over a pan of simmeringwater. Stir until melted and set aside tocool.

4 In a large bowl, cream the eggs andsugar until pale and thick.

5 Gently fold in the melted chocolate andremaining ingredients.

6 Spoon the batter into the cases andbake for 20 minutes.

7 Cool for 5 minutes in tin and thentransfer muffins to rack.

8 To make icing: Sieve the cocoa andicing sugar together in a medium bowl.Add the cream, vanilla and orangeessence. Beat until soft but the creamshould hold its shape. Spoon over thewarm cup cakes.

Tip:Can be stored withouticing in an airtightcontainer for up to twodays.

- 46 -

UPSIDE DOWN CAKE SERVES 6


125g butter¾ cup castor sugar

1 egg2 cups plain flour

2 teaspoons baking powder1 large mashed banana

75g butter, melted½ cup brown sugar

1 cup drained pineappleCream to serve


2 Beat butter, milk and eggs until smooth.Sift in flour and baking powder. Mix inmashed banana.

3 Spread melted butter in tin and sprinklebrown sugar over base. Then placecrushed pineapple and then batter.

4 Bake 40-45 minutes.

5 Top onto plate and serve with cream.

VAN’S BOILED FRUIT CAKE

Cooking time: 1 hour Contributed by Nicki Chialvo

4oz butter½ cup brown sugar

Apricot pieces250g sultanas

1 tin pineapple pieces, cut thinlyplus juice

¼ teaspoon bi-carb½ packet slivered almonds

1 teaspoon mixed spice1 teaspoon cinnamon

1 teaspoon ginger powder½ packet ginger, diced

2-3 eggs1 cup self-raising flour

1 cup plain flour(or rye flour)

1 Place all ingredients in a largesaucepan.

2 Bring to the boil for one minute.

3 Cool before adding 2 or 3 eggs.

4 Mix in flours.

5 Line base of 8” cake tin with baking paper.

6 Pour into cake tin and bake at 150C for1 hour on bottom shelf of oven.

Tip:Keep in fridge.

- 48 -

The proof of the pudding is in the eating.Spiritual truths are also proved by testing.Faith is the spoon used to taste and see

that the Lord is good.Blessed is the man that trusteth in Him.

- 49 -

ANGELS FOOD SERVES APPROX 6

Preparation time: 50 minutes Contributed by Jill Simon

2 eggs, separated¼ cup sugar

1 teaspoon vanilla (or to taste)2 cups milk

2 dessertspoons of gelatine½ cup hot water

Pinch of salt

1 In a bowl beat the egg yolks with thesugar and vanilla. Stir in the milk.

2 Place the mixture in a saucepan and stirconsistently until it comes to the boil.Remove from the stove and allow tocool for about ½ an hour.

3 Dissolve the gelatine in the hot waterand add to the mixture.

4 Beat the egg whites with a pinch of saltuntil thick, and then fold gently into themixture.

5 Pour into a dish and refrigerate until set.

6 Serve with fruit, ice-cream or cream.

Angel Food

Take a cup of kindnessmix it well with love,add a lot of patience

and faith in God above.Sprinkle very generously

with joy, and thanks, and cheer.And you’ll have lots of Angel Food,

to feast on all the year.

- 50 -

APPLE CRUMBLE


4 green apples2 teaspoons grated lemon rind

½ cup sultanas2 tablespoons raw sugar

¾ cup plain flour1 teaspoon ground cinnamon

2 tablespoons raw sugar, extra60g butter

¼ cup walnuts, chopped

1 Peel, core and quarter apples. Slicethinly.

2 Combine with lemon rind, sultanas andsugar. Spoon into cake tin.

3 Sift flour and cinnamon into a bowl. Stirin extra sugar and rub in butter.

4 Add walnuts and mix well.

5 Sprinkle over apples.

6 Bake in moderate oven for 30 minutesor until golden brown and apples aretender.

MICROWAVE APPLE CRUMBLE SERVES 6


6 applesWater

Finely grated rind of 1 lemon2 tablespoons sugar

1 cup self-raising flour4 tablespoons butter½ cup brown sugar

1 Peel and slice apples, place in Pyrexdish with a little water, lemon rind andsugar.

2 Cover with plastic wrap or lid.Microwave for 5 minutes, stirring overonce during cooking time.

3 Rub butter into flour, add brown sugarand mix well.

4 Sprinkle over apples and bake inmicrowave oven for a further 4 minutes.Serve hot or cold with ice cream orcustard.

Tip:To make an even quickerdessert - fresh apples canbe replaced by an 800g tinof pie apple and start atStep 3.

- 51 -

BUTTERSCOTCH SELF SAUCING PUDDINGSERVES 6


¾ cup self raising flour¼ cup slivered almonds

400g can condensed milk30g butter

2 teaspoons vanilla½ cup milk

1 cup brown sugar, firmlypacked

1 ¾ cups hot water

1 Sift flour into bowl, stir in sliveredalmonds.

2 Place condensed milk in pan, cook,stirring constantly, over a very low heatfor 10 minutes, or until pale golden incolour. Add butter, stir until melted. Addvanilla and milk, beat until combined.

3 Pour milk mixture into flour mixture, stiruntil combined, pour into a greasedovenproof dish (8 cup capacity).

4 Sift brown sugar over top of puddingmixture, carefully pour water evenly overtop of pudding, bake in moderate oven40 minutes, or until pudding feels firm totouch.

5 Serve hot with ice-cream, cream orcustard, if desired.

Even a pin uses its head to prevent it going too far.

- 52 -

CANDY AND CREAM RIBBON SERVES 12

Refrigeration time: 4–12 hours Contributed by Cheryl & David Edwards

2 cups whipped cream, chilled¼ cup icing sugar

½ teaspoon vanilla extract6 x 1 ½ ounce bars English

toffee, chopped (about 1 1/3cups in total)

1 x 8 ½ ounce box chocolatewafers

1 In a small mixer bowl at medium speed,beat cream, icing sugar and vanilla untilstiff peaks form.

2 Set about ¼ cup chopped candy aside.Fold remaining candy into whippedcream.

3 Spread approx. 1 tablespoon of thecream mixture on each wafer, coveringcompletely.

4 Make stacks of four or five cookies, thenstand stacks on edge and make twoseparate logs on a serving plate, usinghalf the wafers for each.

5 Frost top and sides of each log withremaining whipped cream mixture.

6 Sprinkle tops with reserved candy.

7 Cover loosely and refrigerate at least 4hours or up to 12 hours before serving.

If you are not as close to God as you used to be–guess who has moved.

- 53 -

CHOCOLATE BANANA SPLIT SERVES 4

Preparation time: 20 minutes Contributed by Cheryl & David Edwards

¾ cups castor sugar3 tablespoons cocoa2 tablespoons water

¾ cup evaporated milk2 tablespoons butter

½ teaspoon vanilla essence4 medium size bananas

4 scoops vanilla ice cream

1 Place sugar, cocoa and water in pan.

2 Add milk and stir until boiling.

3 Simmer for 5 minutes and stir in butterand vanilla.

4 Cool for 10 minutes.

5 Peel and split bananas in half.

6 Place in dish and place scoop of icecream on top.

7 Pour chocolate sauce over and serve.

CHOCOLATE SELF SAUCING PUDDINGSERVES 6 - 8


1 cup self raising flour60g margarine

¾ cup white sugar½ cup milk

1 teaspoon vanilla½ cup brown sugar, loosely

packed1 cup hot strong black coffee

4 tablespoons cocoa

1 Sift together flour and 2 tablespoonscocoa, add white sugar. Add meltedbutter, vanilla and milk. Mix well. Spooninto greased dish

2 Mix remaining cocoa and brown sugar.Sprinkle over mixture. Pour hot coffeeover mixture.

3 Bake for approximately 30 minutes atmoderate temperature.

4 Serve hot with ice-cream or cream.

- 54 -

CHOCOLATE SOUFFLE

Preparation time: 15 minutes Contributed by Jennie GarnhamCooking time: 0 minutes

1 tablespoon cocoa2 tablespoons sugar

2 tablespoons coconut2 tablespoons custard powder

2 eggs2 cups milk

1 Add all the dry ingredients to asaucepan with the milk and 2 egg yolks(keeping the whites for later). Stir untilthe mixture thickens, then remove fromheat.

2 Beat the egg whites until stiff and add tothe mixture, stirring thoroughly.

3 Spoon into individual dishes or ramekinsto serve.

4 Serve warm or cold with cream or ice-cream and tinned fruit if desired.

GOLDEN DUMPLINGS SERVES 6


Sauce:2 cups water1 cup sugar

2 tablespoons golden syrup2 tablespoons butter

Dumplings:1 cup self–raising flour

1 tablespoon butter1 egg, lightly beaten

A little milk

1 Place the sauce ingredients in a panand heat.

2 Rub the butter into the flour, stir in theegg and enough milk to make a fairlystiff dough.

3 Roll into little balls and drop into theboiling syrup for about 5-10 minutes.

4 Serve hot with ice-cream.

- 55 -

COOKIES AND CREAM CHEESECAKE SERVES 12

Preparation time: 20 minutes Contributed by Jacqui DixonRefrigeration time: 3 hours or overnight

350g cream filled chocolatebiscuits

80g butter, melted375g cream cheese, softened

½ cup castor sugar1 teaspoon vanilla essence

1 cup thickened cream3 teaspoons gelatine, dissolved

in ¼ cup boiling water200g white chocolate, melted,

cooled slightly

1 Place 250g of the biscuits in a foodprocessor and process into fine crumbs.Combine with the butter, and then pressinto the base of a lined 21cm springformtin; chill.

2 Beat the cream cheese, sugar andvanilla using an electric mixer untilsmooth. Add the cream and beat untilsmooth. Stir in the gelatine mixture andchocolate.

3 Roughly chop the remaining biscuitsand stir though the cream cheesemixture. Pour over the prepared baseand chill until set. Cut into slices andserve.

JAMIE OLIVER’S LEMON TART

Refrigeration time: 1 hour Contributed by Cheryl & David Edwards

Tart base2 cups lemon juice

3 cups sugar4 eggs4 yolks

1 ½ - 2 cups butter

1 Whisk egg yolks, sugar and juice overboiling water for 10 minutes.

2 Take off water and add butter.

3 Whisk for 2 minutes until well mixed.

4 Pour into base and chill for 1 hour.

5 Flame over the top lightly forpresentation.

- 56 -

CRÈME BRULEE

Refrigeration time: 4 hours Contributed by Cheryl & David EdwardsCooking time: 1 hour

600ml cream4 eggs

60g castor sugar½ teaspoon vanilla essence

45g demerara sugar


2 Blend cream, eggs, castor sugar andvanilla in a bowl. Pour into baking dish.Stand in 2 ½ cm hot water.

3 Bake for one hour until just firm.

4 Leave to cool and refrigerate for 4hours. One hour before serving preheatgrill to high.

5 Work demerara sugar through sifterover chilled cream mixture.

6 Brown under grill for 3 to 4 minutes untilsugar has melted. Melted sugar shouldform a crisp crust over top.

7 Leave to cool.

8 Arrange sliced fruit in center to serve.

Humility is something you lose, the moment you think you have it.

Tip:DEMERARA SUGAR is aparticular form of raw sugarwith a golden, sparklingcrystal and a distinctive richflavour.

- 57 -

DOUBLE DIPPED CHOCOLATESTRAWBERRIES MAKES APPROX 25

Preparation time: 30 minutes Contributed by Maggie Gardner

125g white chocolate60g copha (vegetable

shortening)2 x 250g punnets strawberries

125g dark chocolate

1 Melt white chocolate with half the cophain a bowl over a saucepan of simmeringwater.

2 Hold strawberries by the stem, dip 2/3 ofthe strawberry into chocolate. Hold overchocolate to allow excess to run off.Place onto a foil covered tray,refrigerate until set.

3 Melt dark chocolate with remainingcopha in a bowl over a saucepan ofsimmering water.

4 Dip strawberries into chocolate, 2/3 ofthe way up the white chocolate. Holdover chocolate to allow excess to runoff. Place onto foil covered tray,refrigerate until set.

STRAWBERRY AND VANILLA VOL-AU-VENTS


300g sour cream2 tablespoons brown sugar1 teaspoon vanilla essence

12 vol-au-vents6 strawberries

Icing sugar

1 Combine sour cream, sugar andessence.

2 Spoon into vol-au-vents.

3 Add half a strawberry to each. Chill.

4 Dust with icing sugar to serve.

- 58 -

FRUIT TARTLETS MAKES 18


Pastry:1 ½ cups plain flour

2 tablespoons icing sugar125g butter2 egg yolks

1 teaspoon water, approx

Custard Cream:2 eggs

1 egg yolk½ cup sugar

1 ½ tablespoon cornflour¾ cup milk

¼ cup cream1 tablespoon Grand Marnier

Topping:1 teaspoon gelatine

1/3 cup water½ cup apricot jam

2 teaspoons Grand Marnier12 strawberries, halved or

sliced1 cup grapes (green or black),

halved2 kiwi fruit, sliced

425g can apricot halves,drained, sliced

2 peaches, sliced

1 To make the pastry: Sift flour and icingsugar into a bowl, rub in butter. Add eggyolk and enough water to makeingredients cling together. Knead on alightly floured surface until smooth.Divide mixture into 12 equal portions,roll each portion to fit shallow patty pansor small fluted flan tins. Prick pastry allover with a fork. Bake in moderately hotoven for 10 minutes or until goldenbrown, cool.

2 Custard Cream: Whisk eggs and eggyolk, sugar and cornflour in a bowl untilthick. Heat milk and cream in saucepan,gradually whisk in egg mixture. Whiskover low heat until thickened (do notboil). Stir in Grand Marnier, cover, cool.

3 Sprinkle gelatine over water, stir,dissolve over pan of simmering water.Heat apricot jam in a small saucepan,strain, stir in Grand Marnier and gelatinemixture, cool until beginning to thicken.

4 To assemble: Spread custard creamevenly into pastry cases. Arrange fruit ina decorative pattern over custard. Brushfruit with apricot glaze. Refrigerate untilfirm.

- 59 -

LEMON DELICIOUS PUDDING SERVES 8

Preparation time: 15 minutes Contributed by the Bawden FamilyCooking time: 1 hour

2 lemons60g butter

1½ cups castor sugar3 eggs, separated

3 tablespoons self-raising flour1½ cups milk

1 Preheat oven to 180C and butter a 1litre oven proof basin or serving dish.

2 Zest 1 lemon and juice both. In a foodprocessor, cream butter with zest andsugar, then add egg yolks. Add flour andmilk alternately to make a smooth batter(if you like a more cake-like pudding,you can add extra flour - even doublethe amount).

3 Scrape mixture from sides of processorbowl and blend in lemon juice. Transferto a basin. Whisk egg whites untilcreamy and firm and fold gently intobatter.

4 Pour batter into prepared basin. Standbasin in a baking dish and pour in hotwater to come halfway up sides ofbasin. Bake for 1 hour.

5 Allow to cool a little before serving.Serve with pouring cream.

A dog is loved by old and young: he wags his tail but not his tongue.

- 60 -

LEMON DELICIOUS

Preparation time: 15 minutes Contributed by Anne DennisCooking time: 30 minutes

60g butter¾ cup sugar

2 eggs, separated4 tablespoons self raising flour

Grated rind and juice of 1 lemon1¼ cups milk

1 Cream the butter and sugar. Add theegg yolks and beat well. Add sifted flour,lemon rind and juice.

2 Add the milk slowly, stirring well.

3 Beat the egg whites until stiff, fold intothe mixture and pour into a well greaseddish. Bake in a moderate oven (180C)for 30 minutes.

MANGO SWIRL CHEESECAKE SERVES 12

Preparation time: 20 minutesRefrigeration time: approx 3 hours or overnight

Base:1 ½ cups sweet biscuit crumbs

80g butter, melted

Filling:2 x 250g Kraft Philadelphiacream cheese, softened at

room temperature¾ cup sugar

2 tablespoons lemon juice2 tablespoons grated orange

rind1 tablespoon gelatine dissolved

in ¼ cup boiling water, cooled2 large mangoes, chopped

1 cup cream, lightly whipped

1 Mix biscuit crumbs and butter and pressinto the base of a buttered and lined22cm spring form pan.

2 Beat cream cheese until smooth, addsugar, lemon juice, orange rind andgelatine; beat until well combined. Foldin three quarters of the mango and allthe cream. Pour over the preparedbase.

3 Puree the remaining chopped mangoand drizzle it over cheesecake. Usingthe tip of a knife, gently swirl it into thecheesecake. Refrigerate until set.

- 61 -

LEMON MERINGUE PIE SERVES 10 - 12


Pastry:2 cups plain flour

Pinch salt1 tablespoon icing sugar

185g butter1 tablespoon lemon juice1 to 2 tablespoons water

Filling:4 tablespoons plain flour4 tablespoons cornflour

2 teaspoons grated lemon rind¾ cup lemon juice

1 cup sugar1 ¼ cups water

90g butter4 egg-yolks

Meringue:4 egg-whites

2 tablespoons waterPinch salt

¾ cup castor sugar

1 Sift flour, salt and icing sugar into basin;chop butter roughly, add to dryingredients, rub in until mixtureresembles coarse breadcrumbs. Addlemon juice and enough water to mix tofirm dough. Refrigerate 30 minutes. Rollpastry on lightly floured surface to fit23cm pie plate. Use rolling pin to liftpastry on to pie plate.

2 Trim and decorate edges. Prick baseand sides of pastry with fork. Bake inmoderately hot (190C) oven 10 to 15minutes or until lightly browned. Allow tocool.

3 Combine sifted flours, lemon rind, lemonjuice and sugar in saucepan. Add water,blend until smooth, stir over heat untilmixture boils and thickens; this isimportant, the mixture must boil. Reduceheat, stir a further two minutes. Removefrom heat, stir in butter and lightlybeaten egg-yolks, stir until butter hasmelted; cool.

4 Spread cold lemon filling evenly intopastry case. Combine egg-whites, waterand salt in small bowl of electric mixer.Beat on high speed until soft peaksform. Gradually add sugar, beat welluntil sugar has dissolved. Spoon on topof lemon filling, spreading meringue toedges of pie to seal; peak meringuedecoratively with a knife. Bake inmoderate oven 5 to 10 minutes or untillightly browned. Cool, then refrigerate.

- 62 -

LIGHT CARAMEL TARTS MAKES 24

Pastry:¾ cup plain flour

¼ cup self-raising flour1 egg white

2 tablespoons sugar2 tablespoons reduced fat

margarine1 tablespoon skim milkExtra flour to roll pastry

Cooking spray

Filling:1 cup evaporated light milk

1 x 400g can condensed lightmilk

¼ cup brown sugar2 tablespoons reduced fat

margarine1 tablespoon corn flourSmall amount of water

1 Pastry: Place flour and sugar in amedium size mixing bowl.

2 Melt margarine and add to milk.

3 Using a fork, beat egg white into milkuntil combined, pour into flour and foldtogether. Place pastry onto a well-floured surface and roll thinly.

4 Using a 7cm scone cutter, cut out 24pastry bases. Place 12 bases in a pattypan tin that has been coated withcooking spray.

5 Bake 10 minutes or until lightly brownedat 180C. Remove and cool on wire rack.Wash tray and repeat procedure withremaining 12 pastry bases.

6 Filling: In a small mixing bowl whisktogether evaporated milk andcondensed milk, leave to one side.

7 In a non-stick saucepan melt margarine,add in brown sugar and combine. Oncesugar is dissolved remove from heatand whisk in milk mixture.

8 Place back on stove and bring to theboil on a medium to high temperature,stirring constantly. Once boiled reduceto a slow boil until mixture is a caramelcolour, about 15 minutes, stirringfrequently.

9 In a small amount of water, dissolvecorn flour and stir into pot. Once boiledremove from heat and allow to cool.Spoon filling into pastry cases.

- 63 -

MARS BAR CHEESECAKE SERVES 8-12

Preparation time: 20 minutes Contributed by Jacqui DixonRefrigeration time: 3 hours

250g plain chocolate biscuits150g butter, melted

2 tablespoons brown sugar20g butter, extra

300ml thickened cream50g milk chocolate, finely

chopped3 teaspoons gelatine

¼ cup water2 x 250g packets cream

cheese, softened½ cup castor sugar

3 x 60g Mars bars, choppedfinely

1 Process biscuits until mixture resemblesfine breadcrumbs. Add butter; processuntil just combines. Press crumb mixtureevenly over base of 21cm springformtin. Cover; refrigerate until firm.

2 Combine brown sugar, extra butter and2 tablespoons of the cream in smallsaucepan; stir over low heat, until sugardissolves, to make butterscotch sauce.

3 Combine chocolate and another 2tablespoons of the cream in anothersmall saucepan; stir over low heat untilchocolate melts.

4 Sprinkle gelatine over the water in smallheatproof jug; stand jug in smallsaucepan of simmering water. Stir untilgelatine dissolves; cool 5 minutes.

5 Beat cheese and castor sugar inmedium bowl with electric mixer untilsmooth. Beat remaining cream in smallbowl with electric mixer until soft peaksform. Stir slightly warm gelatine mixtureinto cheese mixture with Mars bars; foldin cream.

6 Pour half of the cheese mixture intoprepared tin; drizzle half of thebutterscotch and chocolate sauces overcheese mixture. Pull skewer backwardsand forward through mixture severaltimes to create marbled effect. Repeatprocess with remaining cheese mixtureand sauces. Cover cheesecake;refrigerate 3 hours or until set.

Tip:You can also melt the milkchocolate and cream in amicrowave oven; cook onhigh about 1 minute, stirringtwice during cooking time.

- 64 -

PAVLOVA


6 egg whites1 ½ cups sugar

Pinch of salt

1 Combine ingredients and beat untilthick.

2 Place on tray.

3 Cook for 45 minutes at 150C.

PAVLOVA SERVES 8

Preparation time: 20 minutes Contributed by the Dixon familyCooking time: 1 hour 15 minutes

4 egg whites1 cup castor sugar

1 tablespoon cornflour1 teaspoon white vinegar

300ml thickened cream1 teaspoon vanilla extract1 tablespoon icing sugar

mixture150g strawberries, sliced thinly

150g blueberries120g raspberries

1 Preheat oven to very slow. Grease andline oven tray with baking paper; tracean 18cm circle on paper.

2 Beat egg whites in small bowl withelectric mixer until soft peaks form.Gradually add castor sugar, atablespoon at a time, beating until sugardissolves between additions. Fold incornflour and vinegar.

3 Spread meringue inside circle onprepared tray; level top with spatula.Bake, uncovered, in very slow ovenabout 1 ¼ hours or until meringue isfirm. Cool meringue in oven with doorajar.

4 Beat cream, extract and icing sugar insmall bowl with electric mixer until softpeaks form. Serve meringue topped withcream mixture and fruit.

Tip:If you prefer not toaccompany the Pavlova withberries, you can use kiwifruit, thinly sliced pineapple,pawpaw and passionfruitpulp. Pavlova meringue canbe made up to 4 days ahead,then filled up to 1 hourbefore serving.

- 65 -

PEACH KUCHEN SERVES 10 - 12


Base:1 packet of butter cake mix½ cup desiccated coconut

125g butter825g can sliced peaches

½ teaspoon cinnamon

Topping:1 cup sour cream

3 tablespoons sugar1 egg

1 Place contents of cake mix into a bowlwith coconut. Rub through butter untilmixture resembles breadcrumbs. Pressonto base and 1.2cm up sides of a foillined, greased 20cm x 30cm slab pan.Bake 180C for 10-15 minutes.

2 Topping: Beat together with a fork sourcream, sugar and egg.

3 Arrange the well drained peaches overbase and pour over topping. Sprinklewith cinnamon and return to oven tobake a further 10-15 minutes or untiltopping has set.

SAUCY CHOCOLATE PUDDING SERVES 8 - 10


1 cup self-raising flour2 tablespoons cocoa

1 teaspoon vanilla2/3 cup sugar

2 tablespoons margarine,melted

½ cup milk

Sauce:1 cup brown sugar

2 heaped tablespoons cocoa2 cups hot water

1 Sift the flour with the cocoa and sugar.Add the milk, margarine and vanilla. Mixuntil smooth. Turn into a greasedmicrowave dish.

2 Combine all the sauce ingredients,microwave on high for 1 minute. Pourover the back of a spoon onto thepudding mixture.

3 Place the bowl on an inverted dish andmicrowave on high for 5 minutes or untilcooked.

- 66 -

RICE PUDDING SERVES 4

Cooking time: approx 40 minutes Contributed by Mary Robertson

4 cups milk1/3 cup castor sugar

5cm piece orange rind½ cup short-grain rice

1 tablespoon custard powder¼ cup milk, extra

Ground cinnamon

1 Combine milk, sugar and orange rind insaucepan. Stir constantly over heat,until sugar is dissolved.

2 Bring to boil, add rice. Simmeruncovered about 30 minutes or until riceis tender, stirring occasionally.

3 Remove rind, blend custard powder andextra milk and add to saucepan. Stirover heat until mixture boils andthickens.

4 Pour into 4 small dishes, sprinkle withcinnamon.

SAGO PLUM PUDDING (Eric’s favourite pudding!) SERVES 5

Cooking time: 2 ½ hours Contributed by Lillian Warren

¾ cup milk¼ cup brandy and/or rum

OR1 cup milk

2 tablespoons sago½ teaspoon bi-carb

2 tablespoons butter½ cup brown sugar

1 egg1 cup breadcrumbs

1 cup dried fruit¼ cup plain flour

1 Soak sago in milk (and spirit if used)overnight.

2 Add bi-carb. Beat together butter andsugar, add egg and beat well.

3 Add breadcrumbs, fruit and flour and mixlightly.

4 Pour into greased pudding basin & coverwith baking paper and foil.

5 Steam for 2 ½ hours.

- 67 -

STICKY DATE PUDDING WITHBUTTERSCOTCH SAUCE SERVES 12 - 16


60g butter¾ cup castor sugar

1 teaspoon vanilla essence2 eggs

1 ½ cups self raising flour1 cup water

200g dates, seeded andchopped

1 teaspoon bi-carb soda

Sauce:300ml carton cream

1 ½ cups brown sugar125g butter, chopped

1 Lightly grease a deep 19cm squarecake tin, line base with paper, greasepaper.

2 Beat butter, sugar and essence in asmall bowl until light and fluffy. Addeggs one at a time, beating well aftereach addition. Fold in sifted flour.

3 Place water and dates in pan, bring toboil, remove from heat, add bi-carb, mixwell, and cool slightly.

4 Pour date mixture into flour mixture, mixwell. Pour mixture into prepared pan,bake in moderately slow oven about 45minutes or until cooked when tested.

5 Cut hot pudding into squares, servewarm with hot butterscotch sauce.

6 Sauce: Combine cream and sugar inpan. Stir over heat, without boiling, untilsugar is dissolved; remove from heat.Stir in butter until smooth.

Tip:Cooked pudding suitable tofreeze

Sauce suitable to microwave

- 68 -

SWEET IMPOSSIBLE PIE

Cooking time: 1 hour Contributed by Cheryl & David Edwards

4 eggs2 cups milk

½ cup plain flour¾ cup sugar

1 cup coconut60g butter

1 teaspoon vanilla essenceNutmeg

1 Grease a deep pie dish and dust withflour.

2 Place all ingredients except nutmeg intoa blender or processor and blend untilwell mixed.

3 Pour into dish, dust with nutmeg andbake in moderate oven approx. 1 houror until set.

4 Ingredients will layer into base, custardfilling and coconut topping.

5 Delicious served hot or cold withpeaches. (The flour settles to form acrust, coconut forms the topping and thecenter is an egg custard).

“When I lose perspective, when everything seems wrong and I feel likegiving up, I think about the ‘impossible pie’. I can’t always see why things are the way they are, or how they will turnout, but GOD does. I can only put mytrust in HIM.”

- 69 -

SWISS CHOCOLATE MOUSSE

Refrigeration time: approx 3 hours Contributed by Ann Jones

100g block Tobleronechocolate, chopped

2 eggs, separated½ cup thickened cream

1 Melt chocolate in large bowl over hotwater.

2 Use a wooden spoon to mix in eggyolks, one at a time until smooth andthick.

3 Fold in whipped cream, then softlybeaten egg whites.

4 Spoon into individual serving dishes (1/2cup capacity).

5 Refrigerate several hours or until firm.

6 Decorate with extra whipped cream,strawberries and chocolate curls ifdesired.

7 To microwave: Melt chocolate in bowlon HIGH for 1 minute and proceed withabove recipe.

You might be on the right track but you will be run over if you just sit there.

Tip:This recipe is not suitable forfreezing.

Make the mousse up to 2days before required andstore covered in the fridge.

- 70 -

TIRAMISU CHEESE CAKE

Refrigeration time: approx 1 hour Contributed by Cheryl & David Edwards

375g amoretti biscuits, crushed125g butter, melted

7 teaspoons instant coffee2 teaspoons brandy

2 tablespoons hot water8 sponge finger biscuits

750g mascarpone cheese40g icing sugar, sifted

2 tablespoons cocoa powder

1 Combine biscuits, butter and 2teaspoons coffee. Mix evenly.

2 Press into base and sides of lamingtonsize tin.

3 Place in fridge to chill.

4 Combine 4 teaspoons coffee, brandyand hot water stirring until dissolved.

5 Allow to cool.

6 Dip in sponge fingers and remove. Setaside.

7 Remove base from fridge.

8 Mix cheese and icing sugar.

9 Spread half the cheese mixture over thebase.

10 Lay sponge on top and drizzle overremaining coffee syrup.

11 Top with remaining cheese mixture andplace in fridge for 1 hour.

12 Remove and serve.

13 Combine remaining coffee powder andicing sugar and sift on top.

- 72 -

AFFOGATO

Preparation time: 10 minutes Contributed by Ann Jones

500ml strong hot black coffee1 litre rich vanilla ice cream

1 Pour coffee into 6 heat proof glasses.

2 Place a scoop of ice cream into the hotcoffee.

3 Serve with chocolates or small pastries.

SUNSET SODA


Ice cubes12 cups

250g strawberries12 straws

2 x 1.25 litre creaming soda

1 Place ice cubes in cups.

2 Remove hulls and slice strawberries.Place some in cups.

3 Divide creaming soda into cups.

4 Top with strawberries and frozenyoghurt.

5 Serve with straws and spoons.

CREAMY APRICOT DIP

Preparation time: 5 minutes Contributed by Jennie Garnham

300ml sour cream (can use lite)1/3 cup dried apricots, chopped

1–1 ½ tablespoons sweet &sour sauce

1 dessert spoon french onionsoup (or to taste)

Curry powder to tasteSprinkle of dried chives

1. Mix all the ingredients together. Coverand refrigerate until thick.

2. Serve with crisp vegetables or crackerbiscuits for dipping.

Tip:You could also use fruit chutneyinstead of the sweet and sour sauce.

- 73 -

ORANGE JUICE HOMMOS

Preparation time: 15 minutes Contributed by Diipali Lilburne (playtime mum)

1 large can chickpeas, drained1 orange, juiced

1 clove garlic, crushed2 tablespoons olive oil

2 tablespoons tahini4 sundried/semidried tomatoes,

chopped1 ½ teaspoons cumin, sumac or

coriander

1 Blend chickpeas with about 3tablespoons of water. Add all otheringredients except orange juice andolive oil.

2 Blend to a smooth paste, whilst addingorange juice gradually until a goodconsistency is obtained. Season totaste.

3 Lastly, blend with olive oil. To garnish,drizzle with olive oil and sprinkle withsumac, coriander or cumin.

HOMMOS DIP

Preparation time: 10 minutes Contributed by Diipali Lilburne (playtime mum)

1 tin chickpeas (rinsed &drained)

1 lemon (juiced)1 clove garlic (crushed)

¼ cup tahiniSalt to taste

1 Place all ingredients in blender, add alittle water if needed to get the rightconsistency. Blend until smooth.

- 74 -

MEXICAN DIP

1 x 450g can refried beans1 x 300ml jar hot salsa

½ cup (125g) avocado, mashed¼ cup grated reduced fat tasty

cheese1 tablespoon taco seasoning

½ cup tomato, diced2 shallots, sliced

1 x 200g tub low fat naturalyoghurt

1 Combine refried beans and salsa inmedium mixing bowl.

2 Spread over base of 20cm pie plate.

3 Mix taco seasoning with avocado andgently spread over top of bean mix.

4 Spread with yoghurt and sprinkle withcheese, tomato, shallots and capsicum.

5 Refrigerate till required.

SPINACH DIP

Preparation time: 20 minutes Contributed by Erika Hodge

250g sour cream250g mayonnaise

250g packet frozen spinach1 onion finely chopped

½ packet French Onion Soup1 damper or cob

1 Defrost spinach and squeeze out asmuch liquid as possible.

2 Mix together the sour cream,mayonnaise, spinach, chopped onionand packet of soup.

3 Cut out a bowl shaped section from topof the damper, large enough to hold thedip.

4 Pour dip into the damper hole.

5 Cut the removed damper section into2cm cubes.

6 Use the bread cubes and rawvegetables to dip into the spinach dip.

- 76 -

PASSIONFRUIT AND PINEAPPLE BUTTERMAKES APPROX 3 ½ CUPS


470g can crushed pineapple½ cup passionfruit pulp (approx

6 passionfruit)4 eggs

½ cup sugar90g butter

½ teaspoon grated lemon rind

1 Beat eggs in bowl until combined. Puteggs, undrained pineapple, passionfruitpulp, sugar, chopped butter and lemonrind into top of double saucepan, stirover simmering water until mixture isvery thick, approximately 10 minutes.

2 Pour into hot sterilized jars; seal. Storein refrigerator.

LEMON BUTTER MAKES APPROX 3 CUPS


4 eggs¾ cup sugar

½ cup lemon juice¼ cup water

2 teaspoons grated lemon rind125g butter

1 Put beaten eggs and sugar into top ofdouble saucepan, stir until combined.Gradually add lemon juice and water,stir until combined.

2 Add lemon rind and roughly choppedbutter. Place pan over simmering water,stir until mixture thickly coats the back ofwooden spoon.

3 Pour into hot sterilized jars; seal. Storein refrigerator.

Tip:Lovely on hot toast orscones, or as a filling forsmall cakes and tartlets.

Tip:Lovely on hot toast orscones, or as a filling forsmall cakes and tartlets.

- 77 -

EASY STEAK MARINADE

Preparation time: 5 minutes Contributed by the Bawden FamilyRefrigeration time: approx 2 hours or overnight

2 tablespoons oil2 tablespoons sherry

1 teaspoon soy sauce1 finely chopped onion

1 clove of garlic, crushedPinch salt

Combine all ingredients and cover steak (oryour meat of choice) in a dish. Refrigeratefor as long as possible, but no more than 24hours.

MARINADE RECIPES

Contributed by Leonie Dixon

Marinades are used to both flavour and tenderize meats. Plan ahead and leavemeat in marinade overnight or for at least 4 hours. Meat soaking in marinadeshould be covered and placed in the refrigerator.

The following marinade recipes are for 4 meat serves.

Sauce Medley Marinade:4 tablespoons tomato sauce2 tablespoons of barbequesauce2 tablespoons soy sauce2 teaspoons sweet chilli sauce2 teaspoons WorcestershireSauce2 teaspoons crushed ginger

Sweet and Sour Marinade:2 tablespoons brown sugar2 teaspoons crushed garlic2 tablespoons hot water½ cup oil¼ cup soy sauce

Orange Marinade:4 tablespoons brown sugar¼ cup vinegar¼ cup orange juice

Golden Marinade:1 tablespoon brown sugar1 teaspoon crushed garlic2 teaspoons vinegar¼ cup pineapple juice¼ cup soy sauce

- 78 -

HEATHER’S BALSAMIC DRESSING

Contributed by Anne Dennis

4 tablespoons olive oil2 tablespoons balsamic vinegar

1 tablespoon honey1 tablespoon wholegrain

mustard

Place all ingredients in jar and shake.

HOMEMADE MAYONNAISE


2 tablespoons sugar1 level teaspoon mustard

pinch salt and pepper1 egg

3 tablespoons milk4 tablespoons vinegar

1 Mix with wooden spoon sugar, mustard,salt and pepper.

2 Mix in egg. Add milk and continuemixing. Add vinegar slowly a little at atime.

3 Stir over stove on medium heat until itcomes to the boil.

HOMEMADE MINT SAUCE


2 tablespoons green mint4 tablespoons white sugar

4 tablespoons boiling water8 tablespoons brown vinegar

1 Wash and dry mint. Chop finely afterremoving stalks.

2 Boil sugar and water for one minute oruntil dissolved.

3 Stir in other ingredients well before use.

- 79 -

LEMON CURD (OR LEMON SPREAD)

4 lemons4 eggs

1 lb sugar4oz butter

1 Squeeze juice from lemons and gratepeel.

2 Mix juice, grated lemon peel, beateneggs, sugar and butter in a deep bowlover a pan of hot water.

3 Stir over low heat with a wooden spoonuntil sugar dissolves.

4 Continue until curd thickens, stirringfrequently, but do not boil.

5 Pot and cover and store in refrigerator.

.

Kind words are like dripping honey,sweetness on the tongueand health for the body”.

- Proverbs 16:24

Tip:Don’t keep over one month

- 80 -

MANDARIN MARNIER MARMALADEMAKES APPROX 9 CUPS

Preparation time: 20 minutes Contributed by Maggie GardnerCooking time: 2 hours

1kg mandarins (about 16 small)2 litres water

2kg sugar, approximately3 tablespoons Grand Marnier

1 Wash fruit, slice as finely as possible,reserve seeds. Place seeds in smallbasin, cover with a little extra water,stand overnight. Place sliced fruit andwater in separate basin, cover, standovernight.

2 Next day, strain seeds, reserve liquid,use spoon to press as much liquid aspossible from seeds, discard seeds,place liquid in large boiler with fruitmixture. Cover, bring to boil, reduceheat, simmer, covered 45 to 60 minutesor until rind is tender.

3 Measure fruit mixture and allow one cupsugar to each cup of fruit mixture.Return fruit mixture to boiler with sugar.Stir jam constantly over high heatwithout boiling until sugar is dissolved.Bring to boil, boil rapidly uncoveredwithout stirring until jam will jell whentested on a cold saucer; this will take 30to 40 minutes.

4 Stand 5 minutes, stir in Grand Marnier,pour into hot sterilized jars, seal whencold.

- 81 -

CARAMEL FILLING

Cooking time: 1 ½ hours Contributed by Maggie Gardner

1 tin condensed milk Place unopened tin in saucepan and coverwith water and let simmer for 1 ½ hours,take off heat. When can has cooled towarm, open, stir and spread.

CITRUS FILLING


1 cup mandarin juice1 cup orange juice

1 cup sugar1 lemon

2 tablespoons custard powder

Place fruit juices and sugar on to boil, addthe custard powder which has beenblended with a little juice. Stir well until itboils and thickens. Allow to cool for 3minutes, stirring all the time.

LEMON TART FILLING

125g cream cheese, softened½ cup castor sugar

2 egg yolks2 tablespoons lemon juice

½ cup sweetened condensedmilk

Beat the cream cheese, sugar and eggyolks with electric beaters until smooth andthickened. Add the lemon juice andcondensed milk and beat until wellcombined. Spoon 2 teaspoons of the fillinginto prepared pastry cases. Bake inmoderate oven for 5-10 minutes or until thefilling has set.

PECAN TART FILLINGContributed by Maggie Gardner

¾ cup chopped pecan nuts¼ cup brown sugar

2 teaspoons plain flour½ cup Cottees maple

flavoured syrup2 teaspoons melted butter

1 egg

Toast pecans on oven tray in moderateoven for 5 minutes; cool. Combine brownsugar, flour, maple syrup, butter and egg insmall bowl; beat with electric mixer untilsmooth. Divide pecans between approx. 25prepared pastry cases, pour filling intocases. Bake in moderate oven 15 minutes.

- 82 -

TOFFEE GLAZE FOR CAKES


185g sugar½ cup water

Squeeze lemon juice

Place ingredients in saucepan and heat,stirring until sugar dissolves. Wipe sides ofsaucepan free of sugar grains. Boil untilsyrup turns colour of golden syrup. Cool alittle before pouring on cake.

BUTTERSCOTCH CRUNCHY (on uncooked cake)


1 egg white½ cup sugarPinch of salt

½ teaspoon vanilla essence

Beat egg white until light and frothy but notstiff. Add sugar, salt and vanilla essence.Mix well and spread over top of cake beforecooking.

GLAZE (for Buns and Teacakes)


¼ teaspoon gelatine2 tablespoons hot water

2 tablespoons sugar

In a small saucepan, combine gelatine andwater. Dissolve over low heat. Add sugarand stir until dissolved. Brush over the bunswhile still hot.

- 83 -

CARAMEL ICING

Cooking time: 8 minutes Contributed by Maggie Gardner

1 cup brown sugar60g butter

¼ cup milkVanilla essence

Place all ingredients into a saucepan; stirover low heat until the mixture boils thensimmer for 8 minutes. Beat until spreadingconsistency. Flavour with vanilla essenceand quickly spread over cake.

CLOUD CARAMEL ICING


1 cup brown sugar½ tablespoon butter

½ cup milk

Place brown sugar, butter and milk insaucepan. Heat until boiling, stirring veryfrequently, boil 10 minutes without stirring,remove from heat and beat until thickenough to spread. Cover cake quickly.

COFFEE ICING


1 teaspoon butter1 ½ cups icing sugar

1 tablespoon hot milk1 tablespoon coffee essence

Heat milk and add butter and coffeeessence. Work in the sifted icing sugar untilquite smooth, and then pour over cake.

- 84 -

CHOCOLATE FUDGE SAUCE

3 cups sugar2 teaspoons flour1/8 teaspoon salt

1 cup cocoa

125g butter½ cup light corn syrup or

glucose syrup1 can evaporated milk

1 tablespoon vanilla

1 Mix the first four ingredients together ina pan.

2 Add the next three and cook togetheruntil thick, stirring occasionally.

3 Add vanilla after removing from heat.

HOT CHOCOLATE FUDGE SAUCE

250g semi-sweet chocolate¾ cup sugar

½ teaspoon salt300ml cream

1 tablespoon vanilla60g butter

1 Break chocolate into small pieces.

2 Place in top part of double boiler or asmall saucepan, then add remainingingredients, except butter.

3 Over a saucepan of boiling water cook,stirring often, for 10-15 minutes or untilthickened.

4 Cool a little then add butter. Serve hotover ice cream.

Tip:This recipe makes anenormous amount but keepsindefinitely if refrigerated. Itis extremely rich, so servesparingly over ice cream.

- 86 -

HANDY HINTS

To sour milk or cream:Add 1 tablespoon white vinegar to each 300ml fresh milk or cream. Allow tostand room temperature for 30 minutes.

Lemon juice:A lemon heated in the oven before squeezing will give twice as much juice.

Breadcrumbs:Make your own breadcrumbs by putting any leftover bread on baking trays. Placein oven to dry out in the stored heat often left over after cooking or bake in a slowoven for about 15 minutes. Once dried, place in blender and blend until desiredcrumbs size is reached.

Space for your own handy hints:

- 87 -

MICROWAVE RICE

Photography by Steve Brown

Rice makes a delicious and healthy side dish for any meal, and you can savetime and effort by cooking it in the microwave. Follow our three-step techniquefor microwave rice in a trice.

Step 1: Rinse the rice in a fine sieve under cold running water until the waterruns clear. Drain. Place the rice in a large heatproof microwave-safe bowl.

Step 2: Add enough water or stock to the bowl to cover the rice by 2cm. An easyway to measure this is to place your index finger on top of the rice - the watershould reach your finger's first joint.

Step 3: Cover the bowl with a lid or a double layer of plastic wrap (it's importantto trap as much steam as possible). Place the bowl on a sheet of non-stickbaking paper to catch any spills. Cook on High/800watts/100% for 5 minutes,then cook on Medium/500watts/50% for a further 7 minutes (for up to 2 cups ofrice). Set aside, covered, for 3 minutes. Use a fork to separate the grains andserve.

Tip: As a guide, 400g (2 cups) of uncooked long-grain rice, such as jasmine orbasmati, makes about 6 cups of cooked rice, which is enough to feed four to sixpeople.

Source

Australian Good Taste - June 2007 , Page 107

- 88 -

BEEF CASSEROLE SERVES 4

Cooking time: 3 hours Contributed by Cheryl & David Edwards

750g lean beef½ cup plain flour

1 onion1 carrot

1 beef stock cube2 cups hot water

1 tablespoon tomato sauce1 tablespoon Worcestershire

sauce1 tablespoon brown sugar

1 tablespoon vinegar½ teaspoon ground nutmeg

Salt and pepper


2 Slice beef into cubes.

3 Toss beef in flour until each piece iscoated.

4 Place in casserole dish and addchopped onion and carrot.

5 Dissolve stock in hot water and stir inthe sauce.

6 Stir in brown sugar, vinegar, nutmeg,salt and pepper.

7 Pour it all into casserole dish and bakefor 3 hours.

The future is as bright as the promises of God.

- 89 -

BEEF PAPRIKA SERVES 8-10

Preparation time: 15 minutes Contributed by Anne DennisCooking time: 1 hour 45 minutes

1kg blade, round or chuck steakA little oil

2 medium onions, sliced4 teaspoons paprika

SaltFreshly ground black pepper

2 cups beef stock or water1 large or 2 small capsicum, cut

into cubes2 carrots sliced

2 tablespoons cornflour1 cup sour cream

1 Trim the meat and cut into 1 ¼ inchcubes. Heat the oil in a frying pan, addthe meat and brown well. Remove themeat and put it aside. Add the onions tothe frying pan and cook over moderateheat until softened.

2 Add vegetables to onions or garlic in alittle oil. Add meat and sprinkle with thepaprika and then stir for 1 or 2 minutes.Add salt and black pepper to taste andthen pour in the stock.

3 Stir well, cover with a tight fitting lid andsimmer for about 1 ¾ hours, or until themeat is tender.

4 In the last 30 minutes, mix the cornflourto a smooth paste with a little water, addto the pan, and stir until boiling. Stir inthe sour cream and simmer for 1 or 2minutes. Serve with boiled noodles orrice.

Tip:The 2 onions can bereplaced with 2 teaspoonsgarlic OR 1 onion and 1teaspoon garlic.

- 90 -

BEEF PIE SERVES 4-6

Preparation time: 10 minutes Contributed by Jo ElliottCooking time: 90 minutes

600g diced topside2 onions, sliced2 carrots, diced

1 bay leafPeppercorns

ParsleySalt and pepper

Short crust pasty1 beaten egg

1 Put beef, bay leaf and peppercorns in asaucepan, cover with water and bring toboil, simmer for 45 minutes. Removebay leaf and peppercorns. Reservestock, set aside.

2 Line a pie dish with short crust pastry.Add cooked beef, onions, carrots, salt,pepper and parsley.

3 Put pastry lid on and brush with beatenegg. Make a large hole in the middle ofthe pastry about 5cm in diameter andplace in hot oven.

4 When pastry is golden (about 15minutes), remove from oven andcarefully pour reserved stock in throughthe hole made in pastry. Lower oven tomoderate temperature and cook afurther 30 minutes.

- 91 -

BEEF STROGANOFF SERVES 4


750g Fillet steak125g butter

1 medium onion500g small mushrooms

Salt, pepper2/3 cup water

2 beef stock cubes2 tablespoons tomato paste

300ml carton sour cream1 teaspoon cornflour

400g dried fettuccine pasta

1 Carefully remove any fat or sinew frommeat. Cut meat into 1cm strips.

2 Heat 60g of the butter in a large fryingpan until very hot. Add a quarter of themeat, cook very quickly until goldenbrown, remove meat from panimmediately. Repeat with remainingmeat, a quarter at a time.

3 Add remaining butter to pan. Add peeledand finely chopped onion to pan, sautégently until onion is lightly brown, addsliced mushrooms, sauté gently untilmushrooms are tender. Return meat topan with salt, pepper, water, crumbledstock cubes and tomato paste, stir untilcombined. Bring to boil, reduce heat,simmer, covered for 5 minutes.

4 Put sour cream and cornflour in bowl,stir until well combined. Gradually add tomeat mixture, stirring until mixture boilsand thickens. Reduce heat, simmer,uncovered for 5 minutes.

5 Meanwhile, cook pasta in pan of saltedboiling water, following packetdirections; until al dente. Drain. Servewith beef stroganoff.

- 92 -

NAN PIN’S SWEET AND SOUR BEEF SERVES 4-6

Cooking time: approx 30 minutes Contributed by Mary Robertson

750g rump steak, sliced intovery fine strips

½ onion, sliced finely1 clove garlic

½ carrot, sliced finely2 slices sweetened pineapple

2 dessertspoons tomato sauce½ dessertspoon soy sauce

2 teaspoons vinegar

1. Fry garlic, onion, brown meat in a wokor large frying pan. Add salt and approx.½ cup of water. Cover and simmer.

2. Add a few carrots for colour, tomatosauce, soy sauce and vinegar. Addsweetened pineapple, and juice. If notsweetened, add some sugar.

3. Simmer about ½ hour. Serve with rice.

(I got this recipe from Nan Pin, an Asian student at WEC Missionary TrainingCollege in Launceston, Tasmania back in 1981)

- 93 -

“STIFATHO” Greek Dish SERVES 6

(Braised Beef and Onions)

Cooking Time: 2-2 ½ hours Contributed by Mary Robertson

1 kg stewing beef3 tablespoons butter or oil

1 medium onion, finely chopped2 garlic cloves, crushed

1 cup tomato puree½ cup red wine

2 tablespoons wine vinegar1 bay leaf

8 cm cinnamon stick4 whole cloves

1 teaspoon sugarSalt and pepper

750g small onions

1 Cut beef into 5 cm cubes. Brown on allsides in hot butter or oil, placing onelayer of meat in pan at a time. Transferto a casserole dish when browned.

2 Add chopped onion and garlic to panwith more butter if necessary and frygently until onion is soft.

3 Add tomato puree, wine and winevinegar and stir to lift pan juices. Pourover meat in casserole.

4 Add bay leaf, spices, sugar and seasonto taste. Cover and cook in a slow oven(160C) for 1 hour.

5 While meat cooks, remove tops androots from small onions and place in abowl. Cross-cut root ends to preventcentres popping out during cooking.

6 Cover with boiling water, leave 2minutes and drain. Skins will slip offeasily.

7 Add onions to casserole and continue tocook for further 1-1 ½ hours until meatand onions are tender and sauce isthick.

Tip:This dish may be cookedslowly on top of the stove.

- 94 -

HAMBURGER GRAVY AND MASHEDPOTATOES SERVES 6

Contributed by Cheryl & David Edwards

1kg lean ground beef1 tablespoon dried minced

onion1 teaspoon seasoned salt

4 cups milk¼ cup flour

2 beef stock cubes5 potatoes or instant potato

1 Peel, chop and boil potatoes for mashedpotatoes (if not using instant).

2 Place ground beef in a large, deepskillet. Add minced onion and seasoningsalt. Crumble and cook over mediumhigh heat until brown. Remove fromheat and drain.

3 Return hamburger to pan and sprinkleflour over it. Stir until evenly coated.Place skillet over medium heat. Add 2cups of milk and beef stock cubes. Stiruntil gravy begins to thicken.

4 Add remaining milk until desiredconsistency has been reached (you mayneed all of it) and gravy comes to a boil.

5 Serve over mashed potatoes.

Charity begins at home, but it grows unhealthyif it never gets outdoor experience.

- 95 -

HOT AVOCADO WITH CRAB SERVES 4


2 ripe avocados2 teaspoons lemon juice

Salt, pepper2 shallots

250g fresh crab¼ cup grated parmesan cheese

Sauce:30g butter

1 ½ tablespoons flour½ cup cream

½ cup milk1 tablespoon tomato puree

¼ teaspoon curry powder1 tablespoon mayonnaise

1 Cut avocados in half lengthwise, removestones. Sprinkle each half with lemonjuice, season with salt and pepper.

2 Spoon crab evenly into each avocadohalf, sprinkle with chopped shallots.Spoon sauce evenly over crab, thensprinkle with parmesan cheese.

3 Place avocados in baking dish in 2.5cmhot water. Bake in moderate oven 10minutes or until cheese is golden.

4 Sauce: Melt butter in saucepan, addflour, stir until combined. Remove fromheat, gradually add cream and milk;return to heat, stir until mixture boils andthickens. Reduce heat, add tomatopuree, curry powder, mayonnaise, saltand pepper. Simmer 2 minutes, cool.

- 96 -

APRICOT CHICKEN (OVEN METHOD)

Oven Temperature: 180CCooking Time: 2 hours

1kg skinless chicken pieces1 small tin apricot nectar

1 packet French Onion Soup

1 Place chicken in ovenproof dish.

2 Sprinkle soup mix over chicken & coverwith apricot nectar.

3 Cook in moderate oven for 2 hours.

4 Thicken with a little flour if necessary.

APRICOT CHICKEN SERVES 6


1 tablespoon oil1 ½ kg chicken pieces

1 x 35g packet French onionsoup

1 x 600ml can apricot nectar1 cup dried (or canned) apricots

Parsley to garnish

1 Heat oil in a large frying pan. Addchicken in a single layer, cook untilgolden brown on both sides and cookedthrough. Remove from pan, drain onabsorbent paper; keep warm.

2 Drain oil from pan. Return pan to heat,add soup mix, apricot nectar andapricots. Bring to boil, stirring. Simmer,uncovered, about 5 minutes.

3 Return chicken to pan, coat in sauce.Simmer a further 5 minutes, or untilheated through.

4 Serve chicken with a tossed salad orrice.

- 97 -

BACON WRAPPED CHICKEN WITH CREAMYMUSHROOM SAUCE SERVES 4


4 rashers bacon4 single chicken breast fillets

1 x 420g can Campbell’s Cream of Mushroom Soup1/3 cup white wine

¼ cup cream


2 Wrap one bacon rasher around eachchicken breast. Repeat with remainingbacon and chicken.

3 Place onto a baking tray. Bake for 20-25minutes until chicken is cooked through.

4 Place soup in a saucepan, stir in wine.Bring to the boil, reduce heat to low.Add cream and simmer for 2 minutesthen spoon over chicken.

5 Serve with potato and steamed greenvegetables.

CHICKEN CASSEROLE

1 cup cooked chicken pieces1 cup cooked rice

1 cup grated cheese1 tin chicken and mushroom

soupSmall tin mushrooms or fresh

mushrooms1 cup celery pieces

1 cup milkGrated cheese, extra

Tomato slices

1 Mix all ingredients together with salt andpepper.

2 Pour into casserole dish and decoratetop with extra cheese and tomato slices.

Tip:When preparing this deliciousdish for guests, cook thechicken ahead of time, slice itand wrap in foil to keepwarm. Prepare the sauce andheat at the last minute.

Tip:You can add to this basic recipe ordetract. It is a great stand by.

- 98 -

CHICKEN AND POTATO SLICE

Cooking time: 25 minutes Contributed by Carol Rynsbergen

1 BBQ chicken750g potatoes, sliced

15g butter6 shallots, chopped

30g extra butter1 clove garlic, crushed

2 tablespoons plain flour2/3 cup water

1 chicken stock cube½ cup white wine

1 cup cream2 teaspoons French mustard

1 tablespoon mayonnaise½ cup grated cheese

2 tablespoons parsley, chopped

1 Remove chicken from bones and breakinto bite-sized pieces.

2 Place potatoes in shallow casserole, dotwith butter, cover and cook inmicrowave until tender.

3 Top with chicken and shallots.

4 Melt butter in saucepan, stir in flour, addgarlic, water, stock cube, wine andcream.

5 Cook until thickened, stir in mustard andmayonnaise.

6 Pour sauce over chicken and sprinklewith grated cheese.

7 Bake in oven for 25 minutes at 180C.

8 Sprinkle with parsley before serving.

- 99 -

CHICKEN & CASHEW STIR-FRY SERVES 4


2 small chicken breast fillets(approximately 400g), diced1 teaspoon chopped ginger

1 clove garlic, chopped1 teaspoon sesame oil

2 tablespoons light soy sauce¼ cup vegetable or peanut oil

1 cup (130g) raw cashews1 cup small broccoli florets

1 medium onion, peeled and cutinto narrow wedges

1 red capsicum, diced1 celery stick, diced

1 medium carrot, diced½ cup bamboo shoots, diced

(optional)1 tablespoon cornflour

1 cup cold chicken stock orwater

Salt and white pepper, to taste

1 Season the chicken with the ginger,garlic, sesame oil and 1 tablespoon ofthe soy sauce.

2 Heat the vegetable oil on high in a wokor large frying pan. Fry the cashewsuntil golden, about 1 minute. Removewith a slotted spoon; drain on papertowels. Pour off all but 2 tablespoons ofthe oil; reheat on medium-high.

3 Stir-fry the chicken until it changescolour, about 2 minutes. Remove; setaside. Add broccoli, onion, capsicum,celery and carrot; stir-fry for 3 minutes.Return the chicken and add the bambooshoots. Stir-fry until just cooked, about1-2 minutes.

4 Mix the cornflour into the stock andpour, with remaining soy sauce, into thewok. Bring to the boil, stirring constantly.Cook until the sauce thickens andclears. Add the cashews and salt andpepper to taste. Serve immediately withrice.

- 100 -

CHICKEN AND VEGETABLE BAKE SERVES 4

This is an easy to prepare tasty meal flavoured with HEINZ Condensed ChickenNoodle Soup that the whole family will love.


1 tablespoon oil1 teaspoon curry powder

4-6 chicken thigh fillets,chopped

250g broccoli, cut into florets3 chopped spring onions150g sliced mushrooms

1 x 420g can condensedchicken noodle soup

½ cup light cream2 eggs, lightly beaten

¾ cup low fat grated tastycheese

1 Heat oil in a pan. Add curry powder andchicken. Cook for 3 to 4 minutes or untilbrowned.

2 Add broccoli, spring onions andmushrooms. Cook for 2 to 3 minutes.

3 Add soup and ¼ cup cream. Mix welland heat gently for a further 3 minutes.

4 Transfer into a lightly greased ovenproofdish.

5 Combine remaining cream, eggs andcheese. Mix well and pour mixture overchicken.

6 Bake in a moderate oven (180C) for 25-30 minutes or until golden.

CHICKEN CHOW MEIN

Contributed by Cheryl & David Edwards

5-6 spring onions, chopped1 chicken breast, chopped

1 ½ teaspoon grated ginger½ teaspoon garlic

2 cups chicken stock4 tablespoons soy sauce

4 tablespoons oyster sauceHandful of snow peas

¼ cabbageCornflour (if needed)

1 Cook onion, garlic, ginger and chickenin a little oil.

2 Mix in all other ingredients.

3 Thicken with cornflour.

4 Serve with crunchy noodles.

- 101 -

CHICKEN FLAN

Cooking time: 1 hour Contributed by Merrie Gilchrist

4 potatoes2 eggs

1 teaspoon chopped parsley1 tablespoon chopped fresh

basil1 tablespoon chopped fresh

chives1 cup grated cheese

Filling:2 cups cooked chicken

2 tablespoons mayonnaise1 tablespoon tomato paste

¾ cup cream

1 Line base and sides of 20cm springformtin: grease foil.

2 Add whole potatoes to a pan of boilingwater, simmer uncovered about 5minutes or until partially cooked.

3 Drain and rinse well: then cool.

4 Coarsely grate potatoes into bowl: stir ineggs, herbs and half the cheese.

5 Press half the mixture evenly over thebase of prepared tin.

6 Spread filling over top and then add theremainder of the potato mixture.

7 Smooth surface and sprinkle withremaining cheese.

8 Bake in moderate oven about 1 hourand until firm.

9 Stand 10 minutes before cutting. Servehot or cold.

Happy cooking!

- 102 -

CHICKEN IN AN OVEN BAG SERVES 6-8


1.5kg whole chicken2 tbsp plain flour2 bacon rashers,

chopped and cooked1 large onion, quartered90g mushrooms, sliced

1 clove garlic2 tsp chicken stock

1 tbsp brandy¾ cup dry red wine

1 cup water¼ tsp thyme

2 tbsp tomato pasteGravox powder

1 Preheat moderate oven.

2 Wash and dry chicken. Put chicken intooven bag, add flour. Shake oven bag todistribute flour over chicken.

3 Place bacon, mushrooms and onionaround chicken in bag.

4 Combine wine, water, garlic, stock,brandy, thyme, tomato paste and saltand pepper. Mix well.

5 Pour mixture over chicken in bag.Secure with twist tie and place in bakingdish. Shake bag gently to combine flourand liquid.

6 Using a small sharp knife, make 3 or 4small holes in oven bag near tie. Bakefor 1 ¾ hours or until chicken is cooked.

7 Carefully remove chicken from bag (toavoid escaping steam and spillingsauce); pour sauce from oven bag into asaucepan, put chicken on baking dishand return to oven to brown while gravyis being prepared.

8 Stir in 1-2 tablespoons gravy powderinto sauce, stir well and reheat tothicken. Serve over chicken as gravy.

- 103 -

CHICKEN KEBABS SERVES 4

Preparation time: 10 minutes + refrigeration time Contributed by the Dixon familyCooking time: 20 minutes

8 chicken thigh fillets

Marinade:¾ cup dry white wine (or

2 tablespoons wine vinegar)½ cup teriyaki sauce

¼ cup olive oil1 tablespoon tomato paste1 tablespoon grated fresh

ginger1 clove garlic, crushed

½ teaspoon dried mixed herbs

1 Cut chicken into cubes, combine withmarinade in bowl, cover, refrigerateseveral hours or overnight.

2 Drain chicken, reserve marinade.Thread chicken onto 8 large skewers.

3 Barbecue, grill or pan-fry kebabs,brushing with reserved marinade untilwell browned all over.

4 Serve with rice and salad, if desired.

CHICKEN NUGGETS SERVES 2


1 small chicken breast1 egg, beaten

½ cup cornflakes crumbs


1 Line baking tray with baking paper.

2 Cut chicken into bite size pieces.

3 Place egg and cornflake crumbs intoseparate bowls, and dip chicken in eachbowl.

4 Place on nugget tray and bake for 10-15minutes.

- 104 -

CHICKEN LASAGNE

For a variation on a traditional lasagne, try using chicken and vegetables.Chicken and vegetable lasagne is bound to become a new family favourite!


1 tablespoon olive oil2 cloves garlic, finely crushed

2 skinless chicken breasts,cubed

1 x 500g packet frozeninternational mixed vegetables

1 x 420g can condensedcreamy chicken soup

¼ cup fresh basil leaves,chopped (or 2 teaspoons dried)1 x 250g packet instant lasagne

sheets1 ½ cups grated tasty cheese

1 ½ cups shredded mozzarellacheese

1 Heat oil in a large saucepan and cookgarlic for 1 to 2 minutes.

2 Add chicken and cook for 4 to 5 minutesor until browned.

3 Add frozen vegetables and cook for afurther 3 minutes.

4 Add ¾ can of soup and basil to pan, stirwell.

5 Reserve remaining soup.

6 Brush lasagne sheets with hot water.Layer 1/3 of the sheets on the base oflightly greased 6 cup capacity ovenproofdish.

7 Spread half the chicken sauce overlasagne and sprinkle with 1/3 of cheese.

8 Repeat layers finishing with lasagnelayer.

9 Spread over reserved soup and sprinklewith remaining cheeses.

10 Bake in a moderate oven (190C) for 25to 30 minutes or until hot and golden.

11 Cover with foil for the last 5 to 10minutes to prevent cheese from overbrowning.

12 Accompany with salad and garlic bread.

Tip:Ensure the lasagne sheetsare completely coveredwith filling ingredients toprevent drying out.

- 105 -

CHICKEN PIE SERVES 4 - 6


60g butter1/3 cup plain flour

2/3 cup milk1 ¼ cup chicken stock

375g cooked chicken, diced125g mushrooms, chopped

½ green pepper, cored, seeded& chopped

1 tablespoon chopped parsley½ teaspoon celery salt

Salt & pepper1 x 250g packet frozen puff

pasty, thawedBeaten egg to glaze

1 Melt the butter in a saucepan and stir inthe flour. Cook, stirring, for 1 minute.Gradually add the milk and stock andbring to the boil, stirring constantly.

2 Stir in the chicken, mushrooms, greenpepper and parsley. Season with thecelery salt and salt and pepper to taste.Transfer to a 5 cup pie dish. Place a piefunnel in the middle.

3 Roll out the pastry to 2.5 cm larger thanthe dish. Cut off a 1cm strip all roundand place on the dampened edge of thedish. Moisten the strip with water, thencover with the pasty lid, pressing downfirmly. Trim and flute the edge. Decoratewith pastry leaves made from thetrimmings, if liked, and then brush withbeaten egg.

4 Bake near the top of a preheated hotoven, 220C, for 30 minutes until golden.

- 106 -

CHICKEN SATAY SERVES 4

Preparation time: 40 minutes Contributed by Allan WellsChilling time: 30 hoursCooking time: 20 minutes

500g chicken thigh fillets2 tablespoons honey

½ cup soy sauce2 teaspoons sesame oil

¼ cup oil1 tablespoon soft brown sugarCucumber slices and chopped

roasted peanuts, to garnish

Peanut Sauce:½ cup crunchy peanut butter

1 cup coconut milk1–2 tablespoons sweet chilli

sauce1 tablespoon soy sauce2 teaspoons lemon juice

1 Soak 20 wooden skewers in cold waterfor 30 minutes. Cut the chicken intoflattish thick strips about 6cm long and2cm wide. Thread a strip of chicken ontoeach skewer, flattening it on the skewer.

2 Mix together the honey, soy sauce andsesame oil and spread over the chicken.Cover and refrigerate for 30 minutes.

3 Put all the peanut sauce ingredients in aheavy based pan with ½ cup water. Stirover low heat, until the mixture boils.Remove from the heat. The sauce willthicken on standing.

4 Heat a grill, char-grill pan or barbequehotplate until very hot and brush with 1tablespoon oil. Cook the chicken for 2–3minutes on each side, sprinkling withbrown sugar and the remaining oil. Topwith peanut sauce and garnish withcucumber and peanuts. Serve theremaining peanut sauce for dipping.

- 107 -

CRISPY SPICED THAI CHICKEN SERVES 4 - 6


3 chicken breast fillets,quartered

2 egg whites, lightly beaten3 tablespoons fine rice flour

2 red chillies, seeded and finelychopped

3 tablespoons choppedcoriander leaves

4 kaffir lime leaves, shredded(optional)

3 tablespoons sesame seeds2-3 tablespoons peanut oil

Dipping Sauce:3 tablespoons soy sauce

2 tablespoons lemon juice1 tablespoon brown sugar

1 Combine the chicken, egg whites, riceflour, chillies, coriander, lime leaves andsesame seeds in a bowl.

2 Heat a frying pan over medium heat.Add the oil and cook the chicken for 3minutes on each side or until golden andcooked through. Drain on absorbentpaper.

3 To make the dipping sauce, place thesoy, lemon juice and sugar in a bowland mix to combine.

4 Serve the chicken with the dippingsauce on the side.

Tip:This dish goes really wellwith the couscous salad.

- 108 -

CRUSTY CHICKEN CASSEROLE SERVES 4 - 6


1 barbequed or steamedchicken1 onion

2 shallots1 stick celery¼ cup water

30g butter3 rashers bacon60g mushrooms

440g can cream of chickensoup

300g carton sour cream¼ cup grated cheese

Cheese batter:1 ½ cups self-raising flour

¼ red pepper¼ green pepper

3 eggs1 ½ cups grated cheese

¾ cup milk

1 Remove chicken meat from bones, chopmeat roughly. Place chopped onion,chopped shallots, chopped celery andwater in pan, bring to boil, reduce heat,and simmer covered 15 minutes.

2 Melt butter in pan, add chopped baconand sliced mushrooms, cook 3 minutes.

3 Combine the soup, sour cream, chicken,vegetables and bacon mixture. Pour intogreased ovenproof dish.

4 Spread cheese batter over top, bakeuncovered in moderate oven (180C) 40minutes. Sprinkle with cheese, return tooven for 5 minutes.

5 Cheese batter: Sift flour into bowl, adddiced peppers, lightly beaten eggs,cheese and milk; mix until just blended.

Guard well your thoughts–they are heard in heaven.

- 109 -

DORA WATEthiopian recipe

Cooking time: approx 1 ½ hours

Juice of one lemonTeaspoon salt

One chicken (about 1 ½ kg),cleaned and cut into serving

size pieces(pierce meat with a knife to

facilitate marinating)2 (or more) onions, finely

chopped4 tablespoons butter

4 cloves garlic, crushedOne piece fresh ginger root

(cleaned, scraped & chopped)½ teaspoon ground fenugreek

½ teaspoon ground cardamom½ teaspoon ground nutmeg

½ teaspoon berbereOR

1-2 teaspoons combinedcayenne pepper & paprika

1 cup chicken stock, water ordry red wine

Hard boiled eggs (1 per person)pierced with a toothpick

1 In a glass bowl, combine lemon juice,half the salt and chicken pieces. Letchicken marinate for 30 minutes to 1hour.

2 Cook the onions over medium heat for afew minutes in a dry (no oil) pot largeenough to eventually hold all of theingredients. Stir constantly to preventthem from burning or browning; reduceheat or remove from heat if necessary.

3 Add butter to the onions, along withgarlic, ginger, fenugreek, cardamom,nutmeg, remaining salt, berbere (orcayenne pepper and paprika) & tomato.

4 Stir and simmer for a few minutes. Theonions should be soft, tender andtranslucent (not browned).

5 Add the chicken stock, water or drywine. Bring the mixture to a low boilwhile stirring gently. Cook for a fewminutes then reduce heat.

6 Add the chicken pieces, making sure tocover them with the sauce.

7 Cover and simmer for 30 to 40 minutesor until the chicken is cooked, turningthe chicken a few times.

8 After the chicken has been cooking for20 minutes, gently add the hard boiledeggs and ladle sauce over them.

9 Serve hot with spongy flat bread calledinjera.

Tip:Berbere is a hot pepperseasoning essential formost Ethiopian dishes.You can buy it at someAfrican and Middle EasternStores.

- 110 -

EASY COUNTRY CHICKEN SERVES 4 - 6


450g can Campbell’s Cream of Chicken and Corn Soup

1kg chicken pieces or wings1 tbsp oil

1 tbsp butter2 rashers of bacon, sliced

440g can tiny potatoes310g asparagus cuts

1 Brown chicken pieces in oil and butter.Remove and set aside.

2 Drain oil, and add the bacon to the pan.Sauté for 1 minute.

3 Add chicken to pan along with the soupand heat through.

4 Add potatoes and asparagus. Add waterif necessary, and simmer for 10 minutesuntil heated through.

5 Serve hot with salad and crusty bread.

FLAMENCO CHICKEN SERVES 4


500g boneless chicken (thinstrips) lightly floured

1 packet or 3 tablespoonsFrench Onion soup mix

1 cup orange juice2 cups broccoli

1 Gently fry chicken in a little oil untilcolour changes.

2 Add soup mix, broccoli and orangejuice. Bring to the boil, stirringcontinuously. Cover and simmer for 5minutes.

3 Serve with rice.

- 111 -

SWISS CHICKEN SERVES 4


4 whole chicken breastsFlour

Salt and pepper90g butter

1 clove garlic¾ cup dry white wine

1 teaspoon French mustard½ cup cream

3 shallots8 slices ham

8 slices Swiss cheese

1 Carefully remove chicken meat frombones, giving eight individual pieces.Dust chicken breasts lightly with flourseasoned with salt and pepper.

2 Heat butter in frying pan, add crushedgarlic and chicken; sauté gently untilchicken is light golden brown. Add wine,bring to boil, reduce heat. Simmercovered 20 minutes or until chicken istender; remove chicken from pan.

3 Put a slice of ham on each piece ofchicken, then top with a slice of cheese.Put on heatproof serving dish. Cook inmoderate oven, uncovered, for 10minutes or until cheese has melted.

4 While chicken is in oven, bring liquid inpan to boil, boil uncovered untilapproximately half-cup liquid remains inpan. Reduce heat, add cream, choppedshallots and mustard; stir untilcombined. Season with salt and pepper.Pour sauce over chicken to serve.

- 112 -

TANDOORI CHICKEN SERVES 4


1 cup thick plain yoghurt1 garlic clove, crushed

2cm piece of peeled ginger,grated

1 tablespoon lemon juice1 tablespoon olive oil

1 teaspoon garam masala1 teaspoon ground coriander

½ teaspoon chilli powder½ teaspoon tumeric

½ teaspoon salt6 chicken thigh fillets trimmed

Cooked rice and lemon wedgesto serve

1 Combine all ingredients except chickenand rice in bowl.

2 Cut two slits at the top of each thighfillet.

3 Add chicken to yoghurt mixture and turnto coat well.

4 Cover and refrigerate for 3 hours.

5 Preheat oven to 220C. Grease and linedish.

6 Place chicken in dish and roast for 30minutes or until cooked.

ORANGE CHICKEN LEGS

Cooking time: 40 minutes Contributed by Jill Simon

6 drumsticks½ cup orange juice

½ teaspoon mustard2 tablespoons honey

2 teaspoons WorcestershireSauce

Salt if needed

1 Mix ingredients together.

2 Pour over skinned chicken legs. (To skinchicken legs place in a bowl of coldwater prior to skinning or skin underrunning cold water.)

3 Bake in rectangle oven dish (uncovered)in moderate oven for approx. 30-40minutes.

Tip:This mix is sufficient forapproximately 6 chicken legs -adjust for desired quantity.A children’s favourite!

- 113 -

TOMATO AND COCONUT CHICKEN CURRYSERVES 4

Preparation time: 15 minutes Contributed by the Bawden FamilyCooking time: 25 minutes

1 onions, chopped1 tablespoon garlic, chopped

1 tablespoon ginger, chopped1 tablespoon Thai red curry

paste1 tablespoon tomato paste

500g chicken thighs cut intostrips

400ml tin coconut milk500g tomatoes (tinned or fresh)

2 tablespoons Thai fish sauce½ bunch coriander, chopped1 tablespoon palm sugar (or

brown sugar)

1 Sauté onions, garlic and ginger in alarge saucepan until soft. Add curry andtomato paste.

2 Add chicken and cook for 2-3 minutes,while stirring. Add coconut milk andsimmer for 12-15 minutes.

3 Meanwhile, peel tomatoes by plungingthem into boiling water for 10 seconds,then rinsing with cold water. The skinsshould peel off easily (forget this step ifyou used tinned tomatoes).

4 Cut tomatoes into quarters. Add to currywith fish sauce, coriander and sugar.Cook for 3-5 minutes, or until tomatoessoften. Serve with rice.

Tip:This is a mild Thai-stylecurry, you can increase its“heat” by adding more red curry paste.

- 114 -

TORTILLA CHIP CHICKEN CASSEROLE


1 can cream of mushroom soup1 can cream of chicken soup

1 cup salsa1 14 ½ ounce bag nacho tortilla

chips (Doritos)4 boneless skinless chicken

breast halves1 ¼ cups milk

½ cup shredded cheddarcheese


2 In a large bowl, combine the soups,salsa and milk. Mix well until smooth.

3 Layer a 23cm x 32.5cm baking dish withthe tortilla chips. Add chicken and pourthe soup mixture over.

4 Bake for 20 minutes. Remove from ovenand top with cheese.

5 Bake further 10 minutes or until cheeseis bubbly.

YUMMY CHICKEN & CHIPS

Cooking time: 25 minutes Contributed by Carol Rynsbergen

2 cups BBQ chicken2 tablespoons lemon juice

¾ cup mayonnaise1 teaspoon salt

2 cups celery, chopped4 hard boiled eggs, sliced

¾ cup cream of chicken soup1 onion, finely chopped

1 capsicum, diced

Topping:1 cup grated cheese

1 ½ cups of potato chips,roughly crushed

2/3 cup slivered almonds

1 Combine all main ingredients and placein casserole dish.

2 Mix topping ingredients together andsprinkle over casserole.

3 Bake uncovered in hot oven for 20-25minutes.

- 115 -

CORN & TUNA PIE


1 onion2 beaten eggs

310g can creamed corn210g tuna

2-3 tablespoons choppedcapsicum

½ cup grated cheese

1 Line pie plate with short crust pastry.

2 Mix all ingredients together.

3 Pour into pastry case.

4 Bake in moderate oven for 45 minutes.

GARLIC AND CALAMARI WITH PARMESAN

Refrigeration time: 10 minutes Contributed by Ann JonesCooking time: approx 10 minutes

500g calamari tubes, cleanedand scored

5 cloves garlic, chopped3 tablespoons olive oil

3 tablespoons fresh parsley,chopped

2 medium tomatoes, peeled,seeded and chopped

1/3 cup grated parmesan

1 Mix garlic, olive oil and half the parsley.Add salt and pepper to taste.

2 Add calamari and refrigerate for 10minutes.

3 Heat a char grill. Cook calamari inbatches until they turn white.

4 Add tomatoes to heat.

5 Arrange on plate and sprinkle overcheese and the rest of the parsley.

- 116 -

PERFECT TUNA

Cooking time: 30 minutes Contributed by Jo ElliottOriginal recipe byJo’s Grandmother (Gran Bell)

1 can celery, chickenor tomato soup

1 cup milk400g tin tuna,

drained and flaked2 hard boiled eggs1 cup cooked peas

1 cup slightly crumbledPotato crisps

1 In casserole dish, blend soup and milk.

2 Stir in tuna, sliced eggs and peas.

3 Top with potato crisps.

4 Bake 30 minutes in a moderate oven.

TUNA CASSEROLE


½ cup onion1 teaspoon lemon juice

1 ½ cups milk2 tablespoons margarine

1 can tuna½ cup cheese

1 Fry margarine and onion. Remove fromheat and add sprinkled flour.

2 Add milk slowly watching out for lumps,until thicken.

3 Stir until smooth, add tuna and juice andrest of milk. Break up chunks (if notthickening use extra cornflour mixedwith cold water).

4 Wait for it to boil. Remove. Add cheeseand rice if desired.

- 117 -

SALMON AND SWEETCORN MORNAY SERVES 4-6


415g can salmon1 large can creamed corn

½ cup diced celery1 onion, finely chopped

1 tablespoon parsley3 tablespoons butter

2/3 cup flour1 can evaporated milk

Salt and pepper3 cups cooked rice

Topping:2 cups fresh breadcrumbs

1 cup grated cheese1 tablespoon parsley2 tablespoons butter

1 Melt butter in microwave and sautévegetables 3-5 minutes on full power.Remove from oven; add flour and mixwell to remove any lumps. Return tooven and cook 1 minute.

2 Remove from oven and add creamedcorn and evaporated milk graduallyremoving any lumps which may occur.Return to oven and cook sauce till itboils and thickens, stirring every 2minutes. Add drained and flaked salmonto sauce and season with salt andpepper. Return to oven and heat for afurther 2-3 minutes.

3 Topping: Melt butter in microwave ovenfor 1 minute on full power. Add toremaining ingredients and mixthoroughly before placing over thesalmon sauce mixture.

4 Place cooked rice over base of a largecasserole, cover with salmon mixture,spread with Topping and place under apreheated grill section of your electricrange to brown and crispen thebreadcrumb topping.

5 Reheat in microwave oven 6–10minutes on full power if necessarybefore serving, with a crisp gardensalad.

- 118 -

SMOKED SALMON LINGUINE WITHASPARAGUS OR PEAS SERVES 4

Preparation time: 20 minutes Contributed by Janette Booth

375–400g linguine (dry orfresh)

1 lemon with rind grated¼ cup lemon juice

200 - 250g smoked salmon,sliced

1 bunch of asparagus, sliceddiagonally

OR1 cup frozen peas

4 shallots sliced (or less)1 ½ tablespoons chopped

chives (fresh)Freshly ground black pepper

1 Add the pasta to a large pan of saltedboiling water and cook until almosttender (if using peas add now and cookuntil tender). Drain pasta and return tothe pan.

2 Heat the oil in a frying pan and cook theshallots, asparagus and lemon rind, for1 to 3 minutes, then add to the hotpasta.

3 Toss the smoked salmon, chives andlemon juice into the pasta and seasonwith salt and pepper.

4 Serve with a sprinkle of parmesancheese if desired, crusty bread and/orsalad.

TUNA SLICE SERVES 4 - 6


4 eggs beaten with ½ cup milk1 chopped fried onion1 cup grated cheese

1 large tin tuna, drained¾ packet of savoury biscuits,

crushedPinch of mixed herbs

Salt and pepperPaprika

1 Combine all ingredients and place in acasserole dish.

2 Top with grated cheese and paprika.

3 Cook in moderate oven for 30 minutes.

4 Slice and serve with crisp salad.

- 119 -

TUNA AND VEGETABLE CASSEROLE SERVES 4-6

Preparation time: 15 minutes Contributed by Janette BoothCooking time: approx 20 minutes

425g tuna chunks inspringwater

1 onion, chopped1 x 420g can celery soup (or

mushroom)¼ cup milk

1 cup frozen beans (or peas)1 x 310g can corn kernels1 cup cooked rice (already

boiled)1 teaspoon curry powder, to

taste (optional)

Topping:½ cup grated cheese

¼ cup cornflake crumbsHandful fresh parsley, chopped

1 Sauté the onion for approximately 3minutes and then pour into a largemixing bowl with tuna, soup, milk,beans or peas, corn curry powder andcooked rice. Mix well. Pour into lightlygreased casserole dish.

2 In a smaller bowl, combine the cheese,cornflake crumbs and parsley togetherand sprinkle on top of the casserole.

3 Bake in a moderate (180C - 190C) ovenuntil cooked through and golden brown.Serve with a garden salad, or boiledpotatoes, pumpkin or broccoli.

TUNA LOAF SERVES 4


425g tuna440 can mushroom soup

2 eggs, separated1 ½ cups breadcrumbs

1 onion, chopped1 tablespoon parsley, chopped

1 tablespoon lemon juiceSalt and pepper

1 Preheat oven to 210C and grease tin.

2 Drain tuna. Place in bowl and stir insoup. Add egg yolks, crumbs, onion,parsley, lemon juice, salt and pepper.Mix well.

3 Beat egg whites until stiff. Fold eggwhites into tuna. Spread evenly in tinand bake for 50 minutes.

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TUNA AND MACARONI BAKE SERVES 4

Cooking time: approx 20 minutes Contributed by Cheryl & David Edwards

1 cup macaroni pasta1 tablespoon butter

1 brown onion finely chopped2 tablespoons plain flour

2 cups skim milk1 tablespoon wholegrain

mustard½ cup grated cheese

185g tuna in spring water,drained

2 tablespoons parsley leaves,chopped

½ cup breadcrumbsVegetables to serve

1 Preheat oven to 180C. Grease bakingdish.

2 Cook pasta according to packetdirections and drain.

3 Melt butter in saucepan. Add onion, stir,and then add flour. Cook for 1 minuteand remove from heat. Gradually addmilk, stirring until smooth.

4 Return to heat for 5 minutes or until thesauce begins to boil.

5 Remove from heat and stir in tuna,mustard, cheese, parsley and pasta.Season to taste.

6 Spoon mixture into baking dish, sprinklewith breadcrumbs and bake for 20-25minutes.

TUNA PATTIES


2 sebago potatoes, peeled &roughly chopped

1 cup steamed white rice2 green onions, sliced

125g can creamed corn250g tuna in brine, drained

1 egg, beaten1 tablespoon plain flour

½ cup fresh breadcrumbs¼ cup dried breadcrumbs

2 tablespoons canola oil

1 Cook potatoes in saucepan for 10minutes or until tender.

2 Drain and mash and place in bowl.

3 Add rest of ingredients to the mashedpotato (not oil).

4 Wait for it to boil. Remove. Add cheeseand rice if desired.

- 121 -

DEVILLED LAMB CUTLETS SERVES 4

Cooking time: 10 minutes Contributed by Mary Robertson

8 lamb cutlets2 teaspoons sugar

1 ½ teaspoons dry mustard1 tablespoon oil

3 tablespoons fruit chutney1 ½ teaspoons curry powder

1. Combine oil, sugar, mustard, chutneyand curry powder.

2. Brush cutlets on one side with half thesauce mixture.

3. Grill on moderate heat until cooked onone side.

4. Turn over. Brush other side with saucemixture.

5. Grill 5 minutes.

LAMB SPINACI SERVES 4

Something different–a Lasagne type dish

Preparation time: 30 minutes Contributed by Jill SimonCooking time: one hour

500g diced lamb1 large onion, sliced

2 garlic cloves, crushed250g (approx) baby spinach

Freshly ground pepper1 tablespoon oil

1 x 500g raguletto jar neopolitanstyle sauce

2 beef stock cubes500g potatoes, peeled & thinly

sliced1 tablespoon butter

1 tablespoon grated parmesanor tasty cheese


2 Brown the meat in oil, add garlic andonion and cook until softened.

3 Place in a casserole dish, season withpepper and add crushed stock cubes.Pour over the sauce.

4 Layer the spinach leaves on top andarrange the potato slices over thespinach. Dot with butter and sprinklewith cheese.

5 Cover and bake in oven for about anhour. Remove the cover for the last 10minutes of cooking time.

Tip:Layers of pumpkin andmushrooms can be usedinstead of potatoes.

- 122 -

GREEK-STYLE LEG OF LAMB SERVES 4-6

Preparation time: 20 minutes Contributed by the Bawden FamilyCooking time: approx 1 hour

1 leg of lamb2-3 cloves of garlic, sliced finely

(or minced)1 large onion, chopped1 tin chopped tomatoes

1 Trim most of the visible fat from thelamb. Make small slits all over the lamand insert a sliver of garlic in each one.

2 Place the chopped onion and tomatoesin an oven bag (as per oven bagdirections, putting a dessertspoon offlour in the bag first), along with anyleftover garlic and the leg of lamb.

3 Cook the lamb as per oven bagdirections (usually 20 minutes per 500gof lamb). Carefully open the bag andtake the lamb out, leaving it to “rest” on a platter.

4 While the lamb is “resting”, pour the contents of the bag into a saucepan.Make a gravy from the sauce, addinggravy powder if desired. Use a stickblender or whisk to make it nice andsmooth.

5 Slice the lamb and serve with gravy.

- 123 -

NAVARIN OF LAMB SERVES 4


1.25kg boned shoulder of lamb60g butter

1 tablespoons oilFlour

1 clove garlic3 beef stock cubes

1 ½ cups water½ cup tomato puree

4 small carrots12 small white onions

125g bacon30g butter, extra

12 small potatoes125g peas

2 tablespoons chopped parsley

1 Cut meat into 2.5cm cubes, removeexcess fat, toss in flour.

2 Melt butter and oil in large frying pan,add meat and brown well, remove frompan. Add crushed garlic, sauté 1 minute.Add 1 tablespoon flour to pan, cook 1minute.

3 Add water, crumbled stock cubes andtomato puree, stir until smooth andsauce boils, reduce heat, add meat,simmer covered 30 minutes.

4 In separate pan, sauté peeled onionsand chopped bacon in extra meltedbutter 1 minute. Add to pan with slicedcarrots, peeled potatoes and shelledpeas.

5 Bring back to boil, reduce heat, simmercovered further 30–35 minutes or untilmeat and vegetables are tender. Addparsley.

- 124 -

COTTAGE CHEESE MEAT LOAF SERVES 4


500g lean minced beef1 cup cottage cheese

1 egg½ cup quick rolled oats¼ cup barbecue sauce

1 tablespoon Dijon mustard4 spring onions, finely chopped

¾ teaspoon salt1/3 cup finely grated parmesan

cheese2 watercress and tomatoes to

serve

1 Lightly oil a 19cm square cake pan.

2 Combine mince, cottage cheese, egg,oats, sauce, mustard, spring onions andsalt in a bowl; mix well. Lightly pressmixture into prepared pan.

3 Cook in a moderate oven, 180C, for 30minutes. Remove from oven. Sprinkletop of loaf evenly with parmesancheese. Return to oven; cook for afurther 15 minutes, or until cookedthrough. Remove from oven; stand for 5minutes in pan before cutting intosquares.

4 Serve meatloaf warm or cold withwatercress and tomatoes.

KIDS CHOICE RUSSELL MINCE SERVES 6 - 8

Preparation time: 5 minutes Contributed by the Hayes FamilyCooking time: 20 minutes

1kg choice topside mince orpremium mince

¼ cup tomato sauce2 tablespoons Gravox

¼ cup Worcestershire sauce1 ½ cups water

Pinch of salt

1 Place the mince in a pot.

2 Mix together the gravox, water, saucesand salt together and pour over themince.

3 Place the pot on a stove and cook onlow heat for 15 to 20 minutes until themeat is cooked through. Serve on toastor with mashed potato and peas.

- 125 -

EASY PASTA BEEF CASSEROLESERVES 4 - 5


1 teaspoon oil750g mince beef

2 medium onions, chopped2 ½ cups uncooked large spiral

noodles1 x 440g can tomato soup

½ soup can water1 tablespoon Worcestershire

sauce3 teaspoons prepared mustard

Generous dash black pepper

1 In a large frying pan over medium heat,heat oil and cook beef and onion untilbeef is browned and onion is tender.

2 Meanwhile, cook noodles followinginstructions on the packet, drain.

3 Add noodles and remaining ingredientsto the beef mixture. Heat through,stirring occasionally.

Tip:If you like to add extraflavour to your meal useZesty Tomato soup, ½ bottlepasta sauce and 1tablespoon Sweet ChilliSauce.

- 126 -

FRENCH ONION MEAT LOAF SERVES 4 - 6


500g minced beef500g sausage mince

35g packet French Onion soupmix

1 cup frozen vegetables2 tablespoons tomato paste

1 egg, lightly beaten

1 Combine all ingredients in bowl; mixwell.

2 Press into greased 14cm x 21cm loafpan; bake in moderate oven for about 1¼ hours. Drain liquid away from pan.

3 Serve meat loaf hot or cold, withvegetables if hot, or if cold, with freshlytossed salad.

MINCE CHOW MIEN SERVES 6 - 8


750g mince2 onions, chopped

1 packet chicken noodle soup3 cups water

½ large shredded cabbage2 carrots, grated

1–2 cups frozen beansSalt and pepper

1 cup milk1 tablespoon cornflour

1–2 teaspoons curry (to taste)2 tablespoons sugar

Changs fried noodles (optional)

1 Fry the mince in a pan. Drain off the fat.

2 In a separate pan, fry the onions with alittle margarine, until soft. Add themince, soup, water, carrots, cabbage,beans, salt and pepper. Allow to simmerfor about 30 minutes.

3 Thicken with milk and cornflour, add thecurry and sugar. Add the noodles ifdesired. Serve with rice or mashedpotato.

Tip:This meat loaf can be frozenfor up to 2 months.This recipe is unsuitable tomicrowave.

- 127 -

LASAGNE WITH BOLOGNAISE SAUCE SERVES 6

Preparation time: 10 minutes Contributed by Jo-Anna MackayCooking time: 40 minutes

500g mince1 large onion, chopped

1 zucchini, grated1 carrot, grated

Diced mushroomStock cube

2 teaspoons Italian herbs375g tomato paste

4 teaspoons cornflourInstant Lasagne sheets

White sauce:20g butter

4 teaspoons cornflour1 litre milk

1 cup grated cheesesalt and pepper to taste

1 Sauté onion in a small amount of oil untillimp, add mince and fry until crumbly.Add vegetables, stock, herbs, tomatopaste and cornflour blended with 1 cupwater. Allow to simmer while preparingwhite sauce.

2 White sauce: Melt butter over low heat,add flour, salt and pepper and combineuntil smooth. Stir over heat for 1 minute.Remove from heat and add milkgradually until smooth sauce forms–begins to simmer. Remove from heatand add cheese, stirring until cheesehas melted.

3 To assemble: Spread approx 4tablespoons of meat sauce over base ofa greased baking dish. Top with a layerof Instant Lasagne sheets. Cover with1/3 of meat sauce and then 1/3 whitesauce. Repeat layers twice, finishingwith white sauce. Sprinkle with extragrated cheese.

4 Bake 190C for 30 minutes. Allow tostand 10 minutes before serving.

- 128 -

MINI BEEF AND PINE NUT MEATLOAVESSERVES 4


Canola cooking spray480g lean beef mince

1 small onion, finely grated1 small carrot, finely grated

2 tablespoons pine nuts,toasted

1 teaspoon mixed dried herbs1 egg, lightly beaten

1 cup fresh breadcrumbs2 tablespoons reduced salt

tomato sauce

1 Preheat oven to 180C. Spray 4 large(250ml) muffin tins with canola spray.

2 Place the mince, onion, carrot, pinenuts, herbs, egg and breadcrumbs into abowl. Mix well to combine (see note).

3 Divide mixture among the 4 greasedmuffin tins and press in firmly. Spreadthe tops with tomato sauce and bake for30 minutes or until cooked through.Each meatloaf will start to come awayfrom the edges of its tin when cooked.Serve hot or cold with wholegrain breadand salad.

Tip:The best way to thoroughlymix meatloaf and rissolemixtures is with clean,slightly damp hands.

- 129 -

PUMPKIN LASAGNE SERVES 6 - 8


440g can pumpkin soup1 cup milk

1 tsp oil750g mince meat

750g jar of pasta sauce375g packet fresh lasagna

sheets1 ½ cups tasty cheese

1 Preheat oven to 200°C. In a small bowl,gradually combine soup and milk, setaside.

2 In frying pan, heat oil and fry mince overmedium heat for 3 minutes or untilbrowned. Add pasta sauce and simmergently for 15 minutes, stirringoccasionally.

3 Spoon one third of the meat mixture intoan oven proof dish. Top with 3 lasagnasheets and one third of the soupmixture. Repeat layers ending with soupmixture.

4 Sprinkle with cheese and bake for 35minutes or until hot and bubbling.

SPAGHETTI BOLOGNAISE SERVES 6 - 8


1 large onion, diced2 bacon rashers, diced

2 celery sticks, diced1 teaspoon crushed garlic

½ red capsicum, diced750g-1kg minced steak

220g can sliced mushrooms inbutter sauce

400g can diced tomatoes5 tablespoon tomato paste

Cayenne pepper1 teaspoon mixed spice1 teaspoon mixed herbs

1 Gently fry first 5 ingredients in 1tablespoon of olive oil until onion istransparent.

2 Add minced steak and brown well.Meanwhile, bring water to boil to cookspaghetti.

3 Once mince is browned, add theremaining ingredients.

4 Simmer for 10–15 minutes untilspaghetti is cooked.

- 130 -

SPAGHETTI AND MINCE MEAT CASSEROLESERVES 6


250g spaghetti30g butter

1 onion750g mince

440g can tomato puree¼ teaspoon cinnamon

1 bay leafSalt and pepper to taste

½ cup parmesan cheese

Sauce:60g butter

1/3 cup plain flour2 cups milk

1 Cook spaghetti in large pan of boilingsalted water for 10 minutes; drain.

2 Melt butter in pan, add chopped onionand meat, cook stirring over high heatfor 5 minutes; pour off any surplus fat.

3 Add tomato puree, cinnamon, bay leaf,salt and pepper, bring to boil, reduceheat, and simmer covered 15 minutes.

4 Discard bay leaf. Spread half thespaghetti over base of ovenproof dish,top with half the meat mixture, repeatlayer of spaghetti and meat mixture.

5 Sauce: Melt butter in pan, stir in flour,add milk, stir until sauce boils andthickens.

6 Pour sauce over top, sprinkle withcheese. Bake uncovered in moderateoven for 30 minutes.

I wept because I had no shoes until I saw a man who had no feet.

- 131 -

GREEK MACARONI CASSEROLE SERVES 6 - 8

Cooking Time: 40 minutes Contributed by Mary Robertson

This is one of my son David’s favourite recipes. He likes to make it when he has a group of friends over for dinner.

2 oz butter500g minced steak

2 large onions140 g can tomato paste

2 cups waterPinch mixed herbs

Salt, pepper375g elbow macaroni

60g grated Parmesan cheese2 eggs

½ cup plain flour3 cups milk

60g butter, extra¼ teaspoon nutmeg

1. Heat butter in pan, add meat and peeledand finely chopped onions, cook quicklyuntil meat is dark golden brown,mashing meat well.

2. Add tomato paste, water, mixed herbs,salt and pepper, stir until combined.

3. Bring to boil, reduce heat, simmercovered for 45 minutes or until meat isvery tender.

4. Gradually add macaroni to largequantity of boiling salted water, boiluncovered for 15 minutes or untilmacaroni is tender; drain.

5. Place macaroni in bowl, add extrabutter, toss macaroni until butter ismelted.

6. Place half the macaroni in large, well-greased ovenproof dish (25cm x 30cm),sprinkle over half the parmesan cheese.

7. Spoon meat mixture over top, cover withremaining macaroni.

Sauce:8. Place sifted flour and eggs in saucepan.

Stir until flour is free of lumps; graduallyadd milk, mixing until combined.

9. Stir over low heat, until sauce comes toboil, season with salt and pepper.

10.Add nutmeg. Reduce heat, simmeruncovered for 3 minutes.

11.Pour sauce over macaroni, sprinkle withremaining parmesan cheese.

12.Bake in moderate oven for 40 minutesor until golden brown on top and heatedthrough.

- 132 -

SWEET AND SOUR MEATBALLS SERVES 4


Meatballs:500gm minced beef

2 tablespoons plain flour¼ teaspoon salt2 tablespoon oil

Sauce:1 small onion

1 green capsicum1 tablespoon oil

1 tablespoon cornflour1 tablespoon soy sauce

1 tablespoon vinegar2 tablespoons brown sugar

1 cup pineapple pieces½ cup pineapple juice

1 Shape mince into 16 balls. Roll in flourand salt.

2 Heat oil and fry for 20 minutes turningregularly.

3 Peel and chop onion and slicecapsicum. Heat oil in saucepan and fryonion and capsicum for 3 minutes.

4 Mix cornflour, soy, vinegar, sugar,pineapple and juice in a bowl. Add tosaucepan and bring to the boil, stirringconstantly. Simmer 2 minutes.

5 Pour sauce over meatballs.

SWEET AND SOUR MINCE SERVES 4


500g minced beef1 medium onion, chopped

¼ large or ½ small cabbage,shredded

1 green or red capsicum600g jar sweet and sour sauce

½ teaspoon saltPepper to taste

½ cup water2 teaspoons soy sauce

1 Put cabbage in saucepan with a littlewater, bring to boil and simmer forapproximately 10 minutes.

2 Meanwhile, fry onion and capsicum in alittle oil until tender; add minced steakand brown well. Add sweet and soursauce to mince mixture.

3 Drain cabbage and add with theremaining ingredients to mince mixture.Simmer for 10 minutes. Serve with rice.

- 133 -

PORK WITH CRUSHED POTATOES

Cooking time: 15 minutes Contributed by Anne Dennis

700g desiree potatoes, chopped1 tablespoon olive oil

8 extra trim pork loin steaks2 cloves garlic, crushed

1 tablespoon wholegrainmustard

100g baby spinach½ cup chicken stock

1 Place potatoes in saucepan and coverwith cold water. Add pinch salt.

2 Bring to boil over high heat. Reduceheat to medium and cook 12-15minutes.

3 Drain and set aside.

4 Heat oil in non-stick pan, season bothsides of pork with salt and pepper.

5 Fry for approximately two minutes oruntil cooked.

6 Transfer to plate, cover and keep warm.

7 Add potatoes, garlic and mustard to hotfry pan.

8 Mash lightly with potato masher until justcrushed.

9 Add stock and spinach. Toss untilspinach is just wilted.

10 Serve pork with potatoes.

- 134 -

STICKY PORK CHOPS

1/3 cup plum sauce2 teaspoons chilli sauce1 tablespoon soy sauce

2 tablespoons honeyCooking spray

4 pork chops½ teaspoon crushed garlic

½ teaspoon crushed ginger1/8 teaspoon Chinese 5 spice

1 In a small bowl combine plum, sweetchilli and soy sauces and honey.

2 Coat a large non stick fry pan withcooking spray.

3 Brown the chops. Transfer chops to acasserole dish and leave to one side.

4 Re-spray fry pan and sauté garlic,ginger, honey mixture and spice; mixingwell.

5 Once boiled, simmer for a minute.

6 Pour over chops in casserole and cookcovered until chops are tender.

SAUSAGE PIE SERVES 6


6 sausagesBoiling water

375g puff pastry4 eggs

Salt and pepper

1 Place sausages in boiling water andleave to cool. Peel skin off sausageswhen cool.

2 Cut pastry in half and line 25cm tin.Slice sausages and arrange on base.

3 Beat eggs, salt, pepper and pour oversausages.

4 Roll out pastry for lid over sausages.Seal edges and prick with fork.

5 Bake at 190C for 45 minutes.

- 135 -

NOODLE AND SAUSAGE CASSEROLESERVES 4


500g thin sausages2 tablespoons oil

250g pasta twists or otherSmall pasta

30g butter or margarine1 onion

1 clove garlic1 rasher bacon

½ red & ½ green capsicum440g can baked beans

(optional)Salt and pepper

1 teaspoon tomato paste30g cheese

2 tablespoons chopped parsley

1 Heat oil in pan, add sausages and cookuntil golden brown on all sides andcooked through; drain on kitchen paper.

2 Bring large saucepan of water to boil,add pasta and cook 10 minutes; drainwell and place in bowl.

3 Melt butter in pan, add peeled andchopped onion, crushed garlic andchopped bacon, cook until onion istender.

4 Add chopped peppers and cook further1 minute. Add baked beans, salt,pepper, tomato paste and slicedsausages, mix well.

5 Combine pasta and sausage mixture,place in ovenproof dish, sprinkle withgrated cheese and parsley, bake inmoderate oven, uncovered for 15minutes or until heated through.

- 136 -

DUTCH MEAT CROQUETTES

Cooking time: approx 40 minutes Contributed by Ann de Looper

3 tablespoons butter5 tablespoons flour

1 cup beef stock250g cold cooked lean veal,

shredded¼ teaspoon salt

Freshly ground black pepperDash of nutmeg

¼ teaspoon Worcestershiresauce

1 cup fine dry breadcrumbs2 egg whites

Oil for deep fryingParsley sprigs for garnish

(optional)

1 Heat butter, stir in flour and cook 2minutes.

2 Gradually add the beef stock, stirring toform a smooth paste.

3 Add veal, salt, pepper, nutmeg andWorcestershire sauce.

4 Spread out on a flat surface andrefrigerate until firm.

5 Cut into 8 equal parts and form cylindersapproximately 8 cm long and 2cm indiameter.

6 Roll each in breadcrumbs then in beatenegg whites and then again inbreadcrumbs.

7 Deep fry in hot oil a few at a time for 3 to5 minutes.

8 Drain and serve hot.

- 137 -

VEAL AND APRICOT TERRINE SERVES 6

Preparation time: 1 hour 15 minutes Contributed by Maggie GardnerCooking time: 1 hour (refrigerate overnight)

500g veal steak, minced3 bacon rashers

2 chicken breast fillets1/3 cup chopped dry apricots

¼ cup dry white wine30g butter

1 medium onion, chopped1 clove garlic, crushed

½ cup chopped parsley2 eggs, lightly beaten

1 cup stale breadcrumbs1 tablespoon drained canned

green peppercorns6 large bacon rashers, extra

1 Mince or process veal, bacon andchicken finely. Soak apricots in wine for1 hour; drain, reserve wine.

2 Melt butter in pan, add apricots, onionand garlic, sauté few minutes or untilonion is soft. Stir in veal, bacon andchicken, and then add parsley, eggs,wine, breadcrumbs and peppercorns.

3 Line base and sides of ovenproof dish orloaf tin (base measures 9cm x 22cm)with extra bacon. Spoon meat mixtureinto dish, cover top with bacon, then withfoil.

4 Place in baking dish with enough hotwater to come halfway up side of dish.Bake in moderate oven (180C) 1 hour.Remove dish from water, place a weighton top, cool, refrigerate overnight beforeserving.

Tip:Make the terrine at least aday ahead for best results inflavour and cutting. However,terrine can be made a weekahead, just cover andrefrigerate.

- 138 -

BAKED JACKET POTATOES

Cooking time: 1 hour Contributed by Cheryl & David Edwards

Large Sebago potatoes

Topping 1:420g baked beans

1/3 cup grated cheese

Topping 2:250g low fat cottage cheese1 small avocado, peeled and

diced1 tomato, deseeded and diced

Topping 3:3 rashers bacon, trimmed and

finely chopped½ cup light sour cream

1 teaspoon chopped chives


2 Clean potatoes and pierce with fork.Bake for 50-60 minutes.

3 Cut a cross in each potato and squeezebase gently to open up top.

4 Add your choice of topping and serve.

Topping 1: Cook baked beans and placecheese on top.

Topping 2: Combine all ingredients in abowl and spoon over top.

Topping 3: Heat frying pan and cook baconfor 3 minutes or until crisp.Spoon sour cream overpotatoes and sprinkle baconand chives on top.

GLAZED PUMPKIN SERVES 6


750g pumpkinSalt and pepper

50g butter2 tablespoons golden syrup

½ cup fresh breadcrumbs

1 Preheat oven to 180C. Grease bakingtray.

2 Slice pumpkin 3cm thick and cut of skin.Arrange in dish and sprinkle over saltand pepper. Cover with foil and bake for35 minutes

3 Melt butter and syrup. Stir inbreadcrumbs. Remove foil and pourover pumpkin.

4 Bake uncovered for 20 more minutes.

- 139 -

CHEESE AND POTATO BAKE SERVES 6


30gm butter1 onion, chopped

6 medium size potatoesPinch salt and pepper

2/3 cup milk¾ cups grated cheese

1 Put butter and onion in bowl and cookon high for 3 minutes.

2 Peel potatoes and slice thinly.

3 Put half in dish, spread butter and onionover top.

4 Add the rest of the potatoes evenly.

5 Pour over the milk and sprinkle cheeseon top.

6 Cover with cling wrap and prick.

7 Cook on high for 8 minutes.

8 Remove cover and cook on high foranother 10 minutes.

9 Put under grill to brown cheese ifdesired.

It is not the hours you put in that counts, but what you put into the hours.

- 140 -

MARINATED TOFU WITH BROCCOLI SERVES 4

Preparation time: 20 minutes Contributed by Janette BoothChilling time: 2 hours or overnight

250g firm tofu, cubed2 cups broccoli florets

1 medium carrot (juliennestrips)

1 cup mushrooms, sliced1 tablespoon oil

Marinade:2 tablespoons low salt soy

sauce1 teaspoon honey

½ teaspoon crushed garlic½ cup warm water

Sauce:1 teaspoon cornflour

1 tablespoon water

1 In a shallow dish, combine soy sauce,water, honey and garlic. Place the tofuin the marinade, cover and refrigeratefor several hours or overnight.

2 Drain the tofu on kitchen paper andreserve the marinade.

3 Heat the oil in a frying pan or wok. Addthe tofu and brown on all sides. Drain onkitchen paper.

4 Stir fry the broccoli and carrot for a fewminutes, and then add the mushroomsand stir for another 2 minutes.

5 Add the tofu and marinade. Mix well andcover the pan with foil. Simmer for 3 to 4minutes.

6 Combine the cornflour and water.Remove the foil from the pan, turn upthe heat a little and stir in the cornflour.Mixture should boil and thicken.

7 Serve with boiled rice or noodles.

- 141 -

PECAN AND VEGETABLE BAKE SERVES 4-6

Preparation time: 30 minutes Contributed by Nancy RyanCooking time: 30 minutes

2 medium carrots, sliced2 zucchini, sliced

1 medium onion, sliced1 cup broccoli florets

1 cup cauliflower florets¼ small white cabbage,

shredded1 cup cooked, shredded

silverbeet2 tablespoons margarine

2 tablespoons flour (wholemealor plain)

1 cup Soy milkSalt to taste, if desired

1 cup low-fat cheese, grated2 tablespoons fresh

breadcrumbs50g pecans, chopped roughly

1 Microwave or blanch in boiling water thecarrot, zucchini, onion, broccoli,cauliflower and cabbage. Drain,reserving 1 cup of liquid. Place thevegetables in an ovenproof dish. Coverwith silverbeet.

2 Melt margarine in saucepan. Stir in flourand cook 1 minute. Gradually stir in soymilk and reserved liquid and cook,stirring until the sauce becomes thick.Add salt to taste. Pour sauce over thevegetables.

3 Sprinkle the cheese then thebreadcrumbs over top. Finish with pecannuts.


Tip:Add 1 teaspoon currypowder to melted margarinebefore stirring in the flour

- 142 -

POTATO AND ZUCCHINI BAKE


¾ kg potatoes (with skin on,preferably chat potatoes)

2 tablespoons extra virgin oliveoil

4 zucchini, sliced1 onion, chopped

2 cloves garlic, crushed4 tomatoes, chopped

1 tablespoon fresh basil,chopped

2 teaspoons fresh oregano,chopped

1 cup fresh wholemealbreadcrumbs

½ cup grated tasty cheese

1 Cut potatoes into large chunks, steamuntil tender and spoon into deep bakingdish.

2 Heat half the oil in a frying pan, addzucchini and stir-fry until tender. Add topotatoes.

3 Add remaining oil to frying pan, addonion and garlic. Stir-fry until tender.

4 Add tomatoes, basil and oregano. Cookuntil pulpy. Pour over potato andzucchini.

5 Sprinkle with combined breadcrumbsand cheese. Bake in moderate oven for30 minutes or until golden brown.

PUMPKIN VICHYSSOISE SERVES 6


750g butternut pumpkin2 large onions250g potatoes

3 chicken stock cubes1 litre (4 cups) water

1 cup creamSalt, pepper

1 Peel pumpkin, cut into small pieces, putinto large saucepan.

2 Add peeled and chopped onions, peeledand chopped potatoes, crumbled stockcubes and water.

3 Bring to boil, reduce heat, simmeruncovered for 25 minutes or untilvegetables are very soft and tender.Puree in blender.

4 Return puree to sauce pan, add cream,salt and pepper. Bring to boil, stirring,reduce heat, simmer further 5 minutes.

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POTATO WEDGES SERVES 3 - 4

Preparation time: 10 minutesCooking time: 32 minutes

4 Pontiac potatoes1 tablespoon olive oil

1 teaspoon ground paprika saltfor serving

½ cup low-fat mayonnaise1 clove garlic, crushed

Fresh parsley for garnish

1. Cut potatoes into wedges. Boil 1minute. Drain. Dry. Toss oil, paprikaand potatoes in bowl.

2. Place wedges on a paper-lined bakingtray. Bake at 220C for 30 minutes,turning wedges halfway throughcooking. Sprinkle with salt.

3. Serve with combined mayonnaise andgarlic. Garnish with Parsley.

PAPRIKA ROASTED POTATOES ANDPUMPKIN SERVES 6

Preparation time: 20 minutesCooking time: 60 minutes

1 kg potatoes, peeled andchopped

2 tablespoons water1 kg pumpkin peeled and

chopped2 tablespoons olive oil

2 teaspoons paprika2 cloves chopped garlic

2 tablespoons sultanas2 tablespoons pine nuts

1 Preheat oven to 180C. Place potatoesand water in microwave safecontainer, cook for 10 minutes on highpower till tender. Drain.

2 Combine cooked potatoes withuncooked pumpkin in a large roastingtray. Combine olive oil with paprika andgarlic. Toss through vegetables. Roastfor 40 minutes.

3 Stir sultanas and pine nuts and roast fora further 20 minutes till golden andcrisp. Serve with roast chicken.

Tip:You can use low-fat yoghurtinstead of mayonnaise if youwish.

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ROAST PUMPKIN AND MUSHROOM LASAGNE

Cooking time: approx 1 hour Contributed by Merrie Gilchrist

400g pumpkin, cut into 1cmcubes

400g sweet potato, cut intocubes

2 large sprigs rosemaryCrushed garlic to taste

1 litre skim milk3 heaped tablespoons plain

flourLasagne sheets

1 spring onionBlack pepper

Olive oil spray1 large onion

250g ricotta cheese7ozs mushrooms, chopped

50g reduced fat cheese, grated


2 Mix the pumpkin, sweet potato,rosemary and garlic in bowl andseason with pepper.

3 Lightly spray baking tray with oliveoil, put vegetables on tray and bakefor 20 minutes.

4 Put the milk and onion in a saucepanover medium heat. Heat until justbelow boiling then turn off heat andsit for 10 minutes.

5 Mix the flour with a little water, andthen add to milk. Bring to simmerand cook for 5 minutes then addricotta cheese.

6 Spray lasagne dish with oil. Add alayer of lasagne sheets, quarter ofthe sauce and quarter of bakedpumpkin and sweet potato and aquarter of mushrooms and springonions.

7 Continue until all is used.

8 Sprinkle with grated cheese.

9 Bake for 35 to 45 minutes untilcooked through.

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SCALLOPED POTATOES AND CORNSERVES 6 AS A SIDE DISH


750g potatoes, peeled andfinely sliced

1 teaspoon oil1 onion, chopped

2 rashers rindless bacon,chopped

¼ red pepper, finely chopped1 x 440g can Campbell’s Cream

of Chicken and Corn Soup1/3 cup milk

1/8 teaspoon ground blackpepper

1 x 310g can corn kernels,drained

1 cup grated tasty cheese

1 Preheat oven to 190C. Layer potatoes inthe base of a shallow casserole dish.

2 Heat oil in saucepan, add onion andbacon, cook 2-3 minutes or until tender.Add red pepper, soup, milk, blackpepper and corn kernels. Bring to theboil.

3 Pour over potatoes, spread evenly.Sprinkle with grated cheese and bakefor 50 minutes or until potatoes arecooked and topping is crisp.

SPINACH AND RICOTTA CANNELLONI


300g frozen spinach, defrosted300g tomato pasta sauce

Ground pepperBasil leaves

400g reduced fat ricotta cheeseGround nutmeg

2 tablespoons pine nuts1oz parmesan cheese

4 lasagne sheets


2 Put spinach in colander and squeezeout excess liquid. Combine ricotta,nutmeg, pine nuts with half theparmesan cheese in a large bowl andmix.

3 Fill cannelloni tubes or rolled lasagnesheets. Spoon the pasta sauce over thecannelloni and season.

4 Cover in foil and bake for 25 to 30minutes.

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ZUCCHINI SLICE SERVES 4 - 6

Preparation time: 15 minutes Contributed by Mary RobertsonCooking time: 30 - 40 minutes

375g zucchini1 large onion

3 rashers bacon1 cup grated cheddar cheese

1 cup self-raising flour½ cup oil

5 eggsSalt, pepper

1 Grate unpeeled zucchini coarsely.Finely chop onion and bacon.

2 Combine zucchini, onion, bacon,cheese, sifted flour, oil and lightlybeaten eggs. Season with salt andpepper.

3 Pour into well-greased lamington tin(base measures 16cm x 26cm).

4 Bake in moderate oven 30–40 minutes.

5 Wait until slice has cooled and setproperly before slicing.

ZUCCHINI SLICE SERVES 4 - 6

Preparation time: 10 minutes Contributed by Janette BoothCooking time: 40 minutes

2 large zucchinis, grated1 onion, chopped

1 cup grated cheese5-6 eggs, beaten

1 cup self-raising flour3 slices lean ham, diced

(optional)

1 In a large bowl, add grated zucchini,chopped onion, cheese, flour, beateneggs and ham (if using) and mix well.

2 Pour the mixture into a greased bakingdish or tray (approximately 26cm x16cm) and bake on 180C for 30 to 40minutes.

3 Note: You may need a little extra flour ifthe mixture seems too wet. You can alsouse ½ cup white flour and ½ cupwholemeal flour for extra fibre.

Tip:This slice is great to takeon picnics served cold withtomato and salad, or haveit hot with garlic bread andvegetables.

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BACON AND EGG PIE SERVES 4 - 6


Pastry–puff, rough puff or flaky

Filling:8 thin rashers of bacon, diced

1 potato, diced4 eggs, lightly beaten

300ml cream, lightly whippedSalt and white pepper

1 Beat eggs together in a bowl and stir inthe cream. Season to taste with salt andpepper.

2 Line a 23cm pie plate with pastry. Prickthe base with a fork. Sprinkle baconpieces and potato over base of pie thenpour egg mixture over.

3 Cover pie with pastry, press togetheredges, then trim and decorate. Make asmall hole in the middle of the pastry lidto allow steam to escape duringcooking.

4 Place pie on baking tray and bake in ahot oven at 220C for 15 minutes, thenreduce to 180C for 30 minutes until pieis golden brown.

CHEESE AND BACON QUICHE


1 large sheet pastry175g shortcut bacon

½ cup milk½ cup thickened cream

3 eggs, lightly beaten½ cup grated cheese

6 green onions, sliced¼ cup parsley

1 Line pan with pastry and cook at 200Cfor 15 minutes.

2 Trim excess pastry and bake further 10minutes.

3 Cook the bacon and combine with milk,cream and eggs.

4 Add cheese, green onion and parsley.

5 Pour filling into pastry and top withcheese.

6 Bake at 180C for 25-30 minutes untilfilling has set.

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FRIED RICE SERVES 8


RiceButter

Sesame oil1 onion, chopped

Bacon or ham piecesDiced vegetables–peas, corn,

carrot, celery, red capsicum1 apple, diced

1-2 eggsSoy sauce

1 Cook rice as per normal.

2 Spread onto a greased oven tray anddot with butter and dribble sesame oilfor flavour.

3 Cook in a slow oven (150oC) for 15minutes, stirring at regular intervals.

4 Meanwhile, sauté onion and bacon untilcooked.

5 Add preferred vegetables and cook for3-5 minutes, adding diced apple towardsthe end.

6 Clear a space in middle of vegetablemixture, break an egg into centre andmix yolk into egg white, allow to cookthen mix cooked egg into vegetables.

7 Add rice and stir in desired amount ofsoy sauce, heat through and serve.

Tip:Delicious cooked on theBBQ

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SAVOURY RICE


1 tablespoon oil1 onion, chopped

425gm peeled tomato pieces1 teaspoon instant chicken

stockSalt and pepper

¼ teaspoon sugar310g corn

3 ½ cups cooked rice1 cup frozen peas

1 cup grated cheese

1 Preheat oven to 180C and grease dish.

2 Heat oil in pan, add onion and fry.

3 Add tomatoes, stock, salt, pepper andsugar. Stir for 7 minutes on low.

4 Drain corn, mix with rice and peas.Spread in dish and top with tomatomixture.

5 Sprinkle cheese over and bake for 30minutes.

MACARONI BAKE SERVES 4-5


1 ½ cups small macaroni1 big pan boiling water

4 rashers of bacon1 onion, chopped

1 x 440g can tomato soup½ cup milk

1 cup grated cheese

1 Drop macaroni into pot of boiling waterfor 18 minutes.

2 Drain and place into casserole dish.

3 Fry bacon and onion until cooked. Drainand place in casserole dish.

4 Stir in soup, milk and grated cheese.


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HAM STEAKS WITH PINEAPPLE SERVES 4

Refrigeration time: 3 hours Contributed by Cheryl & David EdwardsCooking time: 10 minutes

4 canned pineapple rings½ cup pineapple juice

2 tablespoons brown sugar4 ham steaks

75g butter

1 Drain pineapple rings and save juice.Place juice and sugar in large dish.

2 Put steaks in juice and then refrigeratefor 3 hours. Turn steaks every hour.

3 Heat butter in pan. Drain steaks and fryuntil golden. Fry pineapple for a fewminutes.

4 Serve with salad.

IMPOSSIBLE PIE SERVES 6


1 large onion4-6 rashers of bacon

¼ cup oil350g grated zucchini

1 cup grated carrot1 cup grated tasty cheese

1 cup finely chopped parsley4 large eggs, lightly beaten

170g wholemeal self raisingflour

1 Preheat oven to 190C. Grease large piedish or deep square dish.

2 Sauté together onion and bacon. Addremaining ingredients, mix well andpress into prepared dish.

3 Bake in oven for about 45 minutes untilgolden brown.

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QUICHE BASE

Cooking time: 30 minutes Contributed by Jane Schultz

125g butter250g self-raising flour

5 tablespoons milk

Filling:4 eggs

125g grated cheese1 ½ cups cream or milk

Salt & pepper

Suggested additional fillings:Spinach

Chicken & cornMixed vegetables

Bacon etc

1 Melt butter in saucepan then add milk.

2 Remove from heat and add sifted flour.

3 Mix well and pat with fingers into 2greased pie dishes.

4 Beat eggs, salt, pepper, cheese,cream/milk together & preferred fillings.

5 Pour into pastry base.

6 Bake at 200C for 10 minutes then 190Cfor 20 minutes or until cooked.

QUICHE LORRAINE SERVES 4 - 6


1 sheet ready rolled shortcrustor puff pastry

1 large onion, chopped6 slices bacon, chopped

2 tablespoons parsley, chopped3 eggs

375ml can CarnationEvaporated skim milk

Seasonings: nutmeg, cayennepepper

1 cup tasty cheese, grated

1 Grease and line quiche flan or pie dishwith pastry.

2 Fry bacon, onion and parsley. Place intopastry flan. Spread cheese evenly overtop.

3 Mix together eggs, CarnationEvaporated Skim Milk and seasonings.Pour into flan.

4 Bake at 220C for 10 minutes. Reduceheat and bake at 200C for 20 minutes oruntil cooked.

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MUFFIN MAKING TIPS

1 Muffins can be sweet or savory, high-fibre and healthy.

2 Always mix dry ingredients together first then add the combined liquidingredients and mix together with a few quick strokes. Use a fork for bestresults. Over mixing causes muffins to rise into a peak, producing longtunnels and a tough mixture. If you’re using fruit, cheese or bacon in a basic muffin mixture stir them into flour to avoid over mixing.

3 After baking, leave the muffins to cool in their tins for 3 - 4 minutes, and thencarefully remove them to finish cooling on a wire rack.

4 Muffins are best eaten on the day they are made. They can be stored in anairtight container for up to two days. Cold muffins freeze well for up to threemonths. For easy thawing, wrap individually in Glad wrap, and then heat inmicrowave as required on full power for about 30-40 seconds per muffin oruntil heated.

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CARAMEL EASTER-EGG MUFFINS MAKES 12


2 ¼ cups self raising flour2/3 cup castor sugar

125g butter, melted, cooled¾ cup milk

2 eggs1 teaspoon vanilla essence

12 small caramel-filled Eastereggs

1 Preheat oven to 180C. Line a 12 x 1/3cup capacity muffin pan with papercases.

2 Sift flour into a large bowl. Stir in sugar.Whisk butter, milk, eggs and vanillaessence together.

3 Add butter mixture to dry ingredients.Use a wooden spoon to mix until justcombined (don’t over-mix or yourmuffins will be tough).

4 Spoon batter into cases so each is one-third full. Place an unwrapped Easteregg into the middle of each muffin.Spoon over remaining muffin batter.

5 Bake muffins for 18 to 20 minutes oruntil light golden and cooked through.Stand in pan for 10 minutes beforeturning onto a wire rack to coolcompletely.

Tip:Make sure you don’t eat muffins while hot as thecaramel inside the eggs willbe very hot.

When Easter eggs are notavailable, use Rolochocolates or pieces ofcaramel-filled chocolate.

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CHEESY MUFFINS MAKES 12


1 ½ cups self-raising flour1 cup grated zucchini

½ cup grated pumpkin½ cup grated sweet potato1 cup grated tasty cheese

2 tablespoons chopped parsley½ cup milk

1/3 cup olive oil2 eggs

1 Preheat oven to moderate, 180C. Lightlygrease a 12-hole muffin pan.

2 In a large bowl, combine flour,vegetables, cheese and parsley.

3 In a jug, whisk together milk, oil andeggs. Season to taste.

4 Make a well in the center of dryingredients. Add egg mixture all at once.Mix lightly until just combined.

5 Spoon mixture evenly into preparedpan, filling each cup until about 2/3 full.

6 Bake for 20-25 minutes, until cookedwhen tested with a skewer. Cool in panfor 5 minutes. Transfer to a wire rack tocool.

TASTY HAM AND CHEESE MUFFINS

Preparation time: 15 minutes Contributed by Mary RobertsonCooking time: 25 minutes

1 ¾ cups self-raising flour1 teaspoon baking powder

1 cup grated cheese1 cup diced ham

½ cup finely chopped parsley1 egg, beaten

¾ cup milk85g low salt butter

1 Preheat oven to 200°C. Sift flour andbaking powder into a mixing bowl. Stir incheese, ham and parsley.

2 Mix together egg, milk and meltedbutter. Add to flour mixture and stirgently together with a fork untilingredients are just moistened (do notbeat).

3 Divide batter evenly between a greased½ cup muffin tray and bake 20-25minutes.

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CHOCANANA MUFFINS MAKES 12


1 small ripe banana1 cup white self raising flour

½ cup whole meal self raisingflour

2/3 cup sugar½ cup choc bits

1 egg, lightly beaten2/3 cup milk

¼ cup oil

1 Turn oven to 180C. Brush a 12-holemuffin pan with a little oil.

2 Mash banana in a large bowl. Sift flourinto the bowl (add the husks left in thesifter).

3 Put in sugar, choc bits, egg, milk and oil.Stir with a fork until well mixed.

4 Spoon mixture into muffin pan, filling theholes 2/3 full.

5 Bake for 20 minutes or until golden.Turn onto wire rack to cool.

CINNAMON PEAR MUFFINS MAKES 12


425g can pear halves in naturaljuice

2 ½ cups self raising flour½ teaspoon ground cinnamon

2/3 cup firmly packed brownsugar

½ cup packaged groundalmonds

90g butter, melted1 egg, lightly beaten

2/3 cup creamExtra ground cinnamon

1 Grease a 12-hole muffin pan.

2 Drain pears, reserve ½ cup of juice.Place pears on absorbent paper, patdry. Chop pears finely.

3 Sift dry ingredients into large bowl, stir inpears, reserved juice, nuts, butter, eggand cream. Spoon mixture into preparedpan, sprinkle with a little extracinnamon.

4 Bake in moderately hot oven for about20 minutes. Turn onto wire rack to cool.

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CHOCOLATE MUFFINS MAKES 12


150g dark chocolate, chopped125g butter, chopped

2 cups self-raising flour1 teaspoon baking powder

4 tablespoons cocoa100g dark chocolate chips

1 cup castor sugar185ml milk

1 teaspoon lemon juice2 eggs

Chocolate icing (optional):200g dark chocolate

½ cup sour cream¼ cup icing sugar

1 Preheat the oven to 180C. Grease a 12cup muffin tin (or line with patty cases).

2 Melt the chocolate and butter in aheatproof bowl set over a saucepan ofbarely simmering water, stirringoccasionally, until smooth.

3 Sift the flour, baking powder, cocoa anda pinch of salt into a mixing bowl. Stir inthe chocolate chips and castor sugar,and make a well in the centre.

4 In a jug, combine the milk, lemon juiceand eggs and pour into the well of theflour mixture. Pour in the meltedchocolate and butter and stir until theingredients are just combined. Do notover mix–the batter should not besmooth.

5 Divide the mixture evenly between themuffin cups. Bake for 20 minutes or untilmuffins are firm to touch. Allow to cool inthe tin for 10 minutes, turn onto a wirerack to cool completely.

6 Serve dusted with cocoa or topped withchocolate icing.

7 Chocolate icing: Melt the chocolate ina double saucepan, stirringoccasionally, until smooth. Stir in thesour cream and icing sugar, and mixuntil smooth. Remove from heat andspread over muffins.

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HAZELNUT PLUM MUFFINS MAKES 12


90g butter, melted2 ½ cups self-raising flour

½ cup ground hazelnuts2/3 cup castor sugar

1 egg1 cup milk

½ cup plum jam


2 Combine butter, flour, nuts, sugar, eggand milk in a large bowl, stir with largemetal spoon until just combined.

3 Half fill prepared pan with mixture, makesmall well in centre of each muffin,spoon 2 teaspoons jam into each well,top with remaining muffin mixture.

4 Bake in moderately hot oven for about25 minutes.

5 Turn onto wire rack carefully, as jam ishot. Allow to cool.

JAM & CREAM MUFFINS MAKES 12


Use Nuts and Jam of your choice

½ cup jam2 ½ cups self raising flour

½ cup caster sugar90g butter, melted

½ cup chopped nuts1 egg, lightly beaten

1 cup cream¼ cup milk


2 Sift dry ingredients into large bowl, stir inbutter, nuts, egg, cream and milk.

3 Half fill prepared pan with mixture, makea well in each muffin, drop roundedteaspoons of jam into wells, top withremaining muffin mixture.

4 Bake in moderately hot oven for about20 minutes. Turn onto wire rack to cool.

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NESTLE TRIPLE CHOC MUFFINS MAKES 12


2 ½ cups self-raising flour½ cup baking cocoa

¾ cup sugar1 cup milk choc bits

1 egg1 ½ cups milk

100g butter200g dark melts

¼ cup cream

1 Preheat oven to 200C. Line 12 cupmuffin pan with muffin cases.

2 Sift flour and baking cocoa into bowl.Stir in sugar and milk choc bits.

3 Whisk egg and milk. Add to dryingredients with butter and mix well.

4 Spoon mixture into muffin cases. Bake20 - 25 minutes until cooked.

5 Remove from oven and cool on wirerack.

6 Combine dark melts and cream in pan.Stir over low heat until melted.

7 Allow to cool and spoon on top ofmuffins.

WHOLEMEAL RASPBERRY MUFFINS


2 cups wholemeal self-raisingflour

½ cup white self-raising flour½ teaspoon bi-carb¾ cup castor sugar

2 teaspoons grated lemon rind2 eggs, lightly beaten

1 cup low fat milk¼ cup vegetable oil

125g raspberries

1 Sift flours, bi-carb and sugar into bowl.

2 Stir in rind and combined eggs, milk andoil.

3 Stir in raspberries, mix until justcombined (do not over mix).

4 Spoon mixture into greased muffin pans.

5 Bake in moderately hot oven approx. 25minutes.Tip:

These muffins are suitableto freeze.

- 161 -

TRIPLE TREAT CHOCOLATE MUFFINS MAKES 12


90g butter, melted2 ½ cups self-raising flour

½ cup cocoa¾ cup castor sugar

1 egg1 1/3 cups milk

¾ cup white chocolate bits½ cup milk chocolate bits

1 Preheat oven to 180C. Grease a 12-hole muffin pan.

2 Combine all the ingredients in a largebowl, stir with a large metal spoon untiljust combined.

3 Spoon mixture into the prepared pan.

4 Bake in oven for 25 minutes or until set.Turn onto wire rack and allow to cool.

MARMALADE ALMOND MUFFINS MAKES 12


2 cups self raising flour125g butter, chopped1 cup flaked almonds2/3 cup castor sugar

1 tablespoon grated orange rind½ cup orange marmalade

2 eggs, lightly beaten½ cup milk

¼ cup flaked almonds, extra

1 Preheat oven to 190C. Grease a 12-hole muffin pan.

2 Sift flour into large bowl, rub in butter.Stir in nuts, sugar and rind, thenmarmalade, eggs and milk.

3 Spoon mixture into the prepared pan,sprinkle with extra nuts.

4 Bake in oven for about 20 minutes.

- 162 -

- 164 -

CAESAR SALAD SERVES 10

Preparation time: 30 minutes Contributed by the Dixon familyCooking Time: 10 minutes

4 slices bread2 tablespoons oil

8 rashers bacon, choppedCos lettuce, leaves torn

2/3 cup shaved parmesancheese

1 cup diced chicken

Dressing1 egg

1/3 cup oil2 teaspoons white wine vinegar

3 teaspoons Dijon mustard1 clove garlic, crushed

1 Preheat oven to moderately hot 210oC.

2 Remove bread crusts, cut bread intosmall cubes. Place in a shallow bakingdish, bake for 10 minutes or until goldenbrown, tossing occasionally.

3 Heat oil in frying pan. Add bacon and stirover medium heat for 3 minutes or untilbacon is crisp. Drain on paper towel.Combine bread, bacon, lettuce andcheese in a bowl. Add dressing, tossuntil combined.

4 To make the dressing: Lower egg intoa pan of boiling water and cook for 1minute; drain. Place remaining dressingingredients into a food processor bowl orblender. Add egg and blend for 1 minuteor until dressing is smooth.

Tip:Instead of making thedressing, you can alwaysbuy the pre-made dressingsat the supermarket!

Storage time:Bread cubes can be madeseveral days ahead andstored in an airtightcontainer. The bacon can befried several hours ahead.Dressing can be madeseveral days ahead; coverand store in the refrigeratorbut return to roomtemperature before use.Assemble the salad justbefore serving.

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CHINESE SALAD SERVES 6-8

Preparation time: 10 minutes Contributed by the Dixon family

½ Savoy cabbage, shredded1 bunch shallots, sliced

100g slithered almonds, lightlytoasted

1 packet Changs Fried Noodles

Dressing:1 tablespoon soy sauce

½ cup sugar½ cup light olive oil

¼ cup white wine vinegar

1 In a large bowl combine cabbage andshallots.

2 Combine dressing ingredients, stir overheat until sugar is dissolved, lift off heat.Cool.

3 Just before serving pour dressing overcabbage mixture and toss well. Mix inalmonds then noodles.

PASTA SALAD SERVES 8-10

Preparation time: 20 minutes Contributed by Anne Dennis

250g shell pasta¼ cup brown sugar

250ml coleslaw dressing1 teaspoon curry powder

1/8 cup of chives (dried orfresh)

32g walnuts, chopped110g tinned corn kernels

32g dried apricots, chopped32g raisins or sultanas,

chopped

1 Boil the pasta in well salted water untiltender, rinse with cold water and draincompletely.

2 Mix half of the dressing with the brownsugar and curry powder. Add to thepasta whilst still warm.

3 When cold, add the rest of theingredients, mix well, and then add theremaining dressing.

4 If necessary, add more dressing justbefore serving to moisten.

- 166 -

COUSCOUS SALAD SERVES 8


2 cups couscous2 ½ cups chicken stockButter, pepper and salt

700g roasted diced pumpkin orsweet potato

200g snow peas

Dressing:3 tablespoons olive oil

½ teaspoon chilli paste¼ cup chopped mint

¼ cup lemon juice1 tablespoon honey

1 Cover the 2 cups of couscous with 2 ½cups of boiling chicken stock and allowto stand until liquid is absorbed. Stir witha fork and add a little butter, pepper andsalt.

2 Toss the warm couscous with theroasted pumpkin or sweet potato andthe snow peas.

3 Dressing: Combine the olive oil, chillipaste, mint, lemon juice and honey andpour over the couscous, toss and serve.

ITALIAN ROASTED VEGETABLE SALAD SERVES 4

Preparation time: 10 minutes Contributed by Dixon familyCooking time: 40 minutes (plus cooling time)

600g pumpkin, peeled250g zucchini

1 red capsicum, seeded andde-veined

1 red onion, cut into wedges1 tablespoon olive oil

50g rocket1/3 cup Praise Deli Style

Balsamic and Roasted GarlicDressing

¼ cup pine nuts, toasted

1 Preheat oven to 200°C.

2 Cut pumpkin, zucchini and capsicuminto 3cm chunks. Place in a large bakingdish with onion and oil. Stir to coat.Roast for 40 minutes or until vegetablesare tender. Allow to cool.

3 Toss rocket with vegetables. Place in ashallow serving bowl or on a platter.Drizzle with dressing, and then sprinklewith pine nuts.

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ITALIAN ZUCCHINI SERVES 8 - 10


4 medium zucchini, thinly sliced1 tablespoon margarine or

butter1 tablespoon olive oil

2 teaspoons chopped parsley½ teaspoon dried basil leaves

1 clove garlic, crushed½ teaspoon salt

1 Place the zucchini in a 1 ½ litrecasserole dish; cover. Microwave onhigh (100%) for 4 to 6 minutes, untiltender-crisp. Drain.

2 Stir in the remaining ingredients.Microwave on high for 2 to 4 minutesuntil the vegetables are tender, stirringevery 1 to 2 minutes.

KIDS TUNA SUNSHINE SALAD SERVES 2

Preparation time: 10 minutes Contributed by Janette Booth

½ cup shredded lettuce2 hard boiled eggs

1 orange peeled andsegmented

Handful seedless green grapes3 slices pineapple thins cut in

half1 x 125g tin tuna slices in

springwaterHandful of cheese (cubed)

Optional:Mayonnaise or French dressing

1 Place the shredded lettuce on servingplates. Arrange the cheese, eggquarters, orange, grapes, pineapple andtuna on top of the lettuce.

2 Drizzle mayonnaise or dressing over thesalad if desired.

3 Serve with slices of wholemeal breadand carrot sticks.

4 This recipe can be changed accordingto children’s likes and dislikes. E.g. you could use tomato wedges, olives orboiled diced potatoes.Tip:

For smaller children, gratethe carrot and cut thegrapes in half.

- 168 -

NOODLES AND SALAMI SALAD SERVES 6


250g spiral noodles250g hard salami, cubed

12 cups boiling water1 teaspoon salt

¼ cup milk1 tablespoon oil

3 small pickled cucumbers,finely chopped

2 shallots, finely chopped¼ cup sour cream

¼ cup mayonnaise2 beef cubes, crumbled

2 teaspoons white vinegarPinch of pepper

1 teaspoon salt, extraRed or green capsicum, if

desiredChampignons (optional)

1 Add salt to rapidly boiling water in a panand gradually add noodles so that watercontinues to boil. Cook, stirringoccasionally for 12-15 minutes, untiltender. Drain in a colander, cool byrunning under cold water and drainagain.

2 In a large bowl, toss noodles with milkand oil.

3 Combine in a jar the choppedcucumber, shallots, sour cream,mayonnaise, crumbled beef cubes,vinegar, pepper and extra salt. Coverand shake to mix, then add to needlesand toss. Add salami, champignons andtoss again. Serve immediately.

A wise woman is one who has plenty to say but keeps silent.

- 169 -

POTATO SALAD SERVES 6


6 potatoes1 tin corn kernels

¼ cup parsley, choppedPinch of salt and pepper

1 tablespoon French dressing¼ cup mayonnaise

1 Clean potatoes. Boil until tender.

2 When cool, peel and cut into cubes.Place cubes in bowl.

3 Open can of corn, drain and add topotatoes. Add parsley, salt and pepper.

4 Stir in dressing and mayonnaise. Gentlymix and serve cold.

ROAST SWEET POTATO AND BACON SALADSERVES 4


600g sweet potatoes,cut into wedges

2 tablespoons olive oilSalt

8 rashers bacon, rind removed100g rocket

1/4 cup toasted sliveredalmonds (or pine nuts)

Buttermilk & chive dressing:½ cup buttermilk

1 tablespoon lime juice1 tablespoon chopped chivesSalt and ground black pepper

1 Preheat the oven to 200C. To make thebuttermilk and chive dressing, place thebuttermilk, lime juice, chives, salt andpepper in a bowl and stir to combine.Set aside.

2 Place the sweet potato, oil and salt in abaking dish lined with non-stick bakingpaper and toss to combine. Roast for 10minutes, add the bacon and roast for afurther 20 minutes or until the bacon iscrisp and sweet potato is tender.

3 Arrange the sweet potato, bacon androcket on a plate, sprinkle with nuts andspoon over the buttermilk and chivedressing to serve.

Tip:Instead of making thedressing, you can always useyour favourite pre-madedressing!

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TRI-COLOURED PASTA SALAD SERVES 8

Preparation time: 15 minutes Contributed by the Dixon family

2 tablespoons olive oil2 tablespoons white wine

vinegar6 cloves garlic

375g tri-coloured pasta spirals1 tablespoon extra olive oil

¾ cup sundried tomatoes in oil,drained (retain oil)

½ cup black pitted olives100g parmesan cheese, shaved

1 cup quartered artichokehearts

½ cup shredded fresh basilleaves

1 Combine olive oil, vinegar and garlic in ajar, shake well and allow to stand for 1hour.

2 Cook pasta, drain and toss with extraolive oil while hot. Cool completely.

3 Cut sundried tomatoes into strips andthe olives in half. Cut parmesan cheeseinto paper thin slices.

4 Place pasta, tomatoes, olives, cheese,artichokes and basil in large servingbowl. Pour over dressing.

5 Top with extra tomatoes, olives andcheese.

WATERMELON AND FETA SALAD


2 teaspoons olive oil½ cup pumpkin seeds

¼ teaspoon sea salt2.4kg seedless watermelon,

peeled and quartered100g feta cheese

¼ cup lemon scented extravirgin olive oil

1 Place oil and pumpkin seeds in a coldfrying pan. Cook over medium heat,stirring occasionally, for 10 to 15minutes or until toasted.

2 Season with sea salt and transfer to abowl. Set aside to cool.

3 Slice each piece of watermelon into 1cmthick wedges. Arrange on a large platter.

4 Crumble feta over watermelon anddrizzle with lemon scented oil.

5 Sprinkle with pumpkin seeds andseason with cracked pepper.

Tip:Alternatively you couldcombine finely grated rindof 1 lemon and ¼ cupextra virgin olive oil in ascrew top jar and shakewell. Sprinkle this overthe melon.

- 172 -

APRICOT AND WALNUT SLICE

Preparation time: 20 minutes Contributed by Nancy RyanRefrigeration time: approx 1 hour

125g sweet biscuit crumbs1 cup chopped dried apricots

¾ cup chopped walnuts¾ cup coconut


125g butter, melted

Icing:125g milk eating chocolate

1 Combine biscuit crumbs, apricots,walnuts, coconut, condensed milk andbutter in a large bowl. Stir untilcombined. Press mixture into greasedsquare slice tin.

2 Spread with melted milk chocolate.Refrigerate until set.

Keeping time: 1 week.

APRICOT SLICE MAKES ABOUT 20 PIECES

Preparation time: 30 minutes or longer Contributed by the Dixon familyCooking time: 25 minutes

¾ cup apricots, chopped intosmall pieces

2 cups self raising flour1 cup brown sugar

½ cup coconut175g margarine

1 Put chopped apricots in a bowl andcover with boiling water and leave for 20minutes or longer (better longer).

2 Put self raising flour, brown sugar andcoconut in a bowl.

3 Melt margarine and add with drainedapricots to dry ingredients.

4 Press into slab tin and cook 25 minutesin moderate oven.

5 Ice with lemon icing.

- 173 -

APRICOT DELIGHT


2 cups dried apricots, chopped½ cup brown sugar

395g condensed milk½ cup orange juice

1 cup muesli1 cup coconut

1 Combine apricots, sugar, juice and milkin pan.

2 Cook on low heat for 20 minutes stirringoften.

3 Remove from heat.

4 Add muesli and coconut.

5 Press into shallow pan.

6 Chill until firm. Cut into pieces andserve.

BROWNIES MAKES ABOUT 20

Preparation time: 10 minutes Contributed by the Dixon familyCooking time: 20-25 minutes

200g butter½ cup cocoa

2 cups brown sugar1 teaspoon imitation vanilla

essence1 cup plain flour

2 eggs½ cup chopped walnuts

1 Turn oven to 180C. Line a 30cm x 20cmtin with foil and grease.

2 Put butter and cocoa in big pan on verylow heat and melt gently - don’t boil. Add sugar and vanilla. Stir it really wellthen take off heat. Sift in the flour, stirwell.

3 Add eggs, beat them really well. Addchopped walnuts. Stir well.

4 Spread evenly in tin. Bake 20-25minutes.

- 174 -

BLACK BOTTOM BROWNIES MAKES APPROX 16


Topping:250g softened cream cheese

1 cup chocolate bits1/3 cup castor sugar

1 egg

Cake:1 ½ cups sifted plain flour

¼ cup cocoa½ teaspoon salt

1 teaspoon bi-carb soda1 cup sugar1 cup water

1 tablespoon vinegar1 teaspoon vanilla essence

1/3 cup vegetable oil

1 Preheat oven to 180C. Grease alamington tin approximately 11 x 9inches.

2 Beat the cream cheese, sugar and eggtogether. Stir in the chocolate bits. Setaside.

3 Sift the flour and cocoa; add the sugar,salt and bi-carb soda. Set aside.Combine water, oil, vinegar and vanilla.Add to the dry ingredients and blend.Pour into the lamington tin.

4 Take the cream cheese mixture anddrop in teaspoons evenly over the top ofthe cake mix. Use a fork of knife anddraw through the cream cheese mixturethe length of the tin (especially in thecorners).

5 Bake for 40-45 minutes. The creamcheese mixture will remain soft after thecake underneath is cooked. Coolcompletely in tin.

- 175 -

CHEESECAKE SLICE

Refrigeration time: approx 3 hours Contributed by Cheryl & David Edwards

1 tablespoon gelatine1/3 cup hot water

500g cream cheese1/3 cup lemon juice

1/3 cup caster sugarNutmeg

Lattice biscuits300ml cream

1 Line base of tin with biscuits.

2 Dissolve gelatine in water. Allow to cool.

3 Beat cream cheese with lemon juice andsugar.

4 Beat cream and gelatine mixturetogether.

5 Pour over base.

6 Chill until firm. Top with nutmeg andchill.

CHOCOLATE CRUNCH MAKES 16


180g butter1 cup cornflakes

1 cup coconut¾ cup castor sugar

1 cup self-raising flour2 tablespoons cocoa

1 Melt butter in small bowl.

2 Place coconut, cornflakes and sugar inseparate bowl.

3 Sift in flour and cocoa. Add butter andmix.

4 Press firmly into a greased dish (20cmsquare).

5 Cook in a microwave on high for 6minutes.

6 Ice while still warm.

- 176 -

CHOCOLATE CARAMEL SLICE MAKES 18


Base:1 cup plain flour, sifted

½ cup brown sugar½ cup desiccated coconut

125g butter, melted

Caramel:395g sweetened condensed

milk2 tablespoons golden syrup

50g butter, chopped

Topping:200g dark chocolate

¼ cup pouring cream

Base:1 Preheat oven to 180C. Line baking pan.

2 Combine and mix all ingredientstogether. Press mixture into base ofpan.

3 Bake 12-15 minutes until golden and setaside.

Caramel:4 Combine ingredients into microwave

safe bowl (8 cup capacity).

5 Microwave uncovered on high for 3-4minutes, stirring each minute until themixture thickens and turns lightlygolden.

6 Pour over base and bake for 10-12minutes. Cool for about one hour.

Topping:7 Place all ingredients in microwave safe

bowl. Microwave for 2 minutes, stirringeach minute.

8 Spread over caramel and set aside tillfirm.

- 177 -

CHOCOLATE SHORTBREAD MAKES 16


250g butter, chopped1 cup icing sugar mixture

1 ¼ cups plain flour½ cup rice flour

¼ cup cocoa powder2 tablespoons white sugar

1 Grease 2 x 20cm round sandwich cakepans.

2 Beat butter and sifted icing sugar in asmall bowl with an electric mixer untilsmooth.

3 Transfer mixture to large bowl. Stir insifted flours and cocoa and pressmixture to form a firm dough. Kneadgently on lightly floured surface untilsmooth.

4 Divide dough in half and press intoprepared pans and smooth tops.

5 Mark each round into 8 wedges. Prickwith fork in decorative pattern andsprinkle with white sugar.

6 Bake in moderately slow oven for about45 minutes or until firm to touch.

7 Cut where marked while warm and coolin pan.

- 178 -

CHOCOLATE SLICE MAKES 20


250g butter1 cup castor sugar

3 tablespoons cocoa2 cups coconut

2 cups cornflakes2 cups plain flour

2 teaspoons baking powder1 teaspoon vanilla essence

1 Preheat oven to 180C and grease pan.

2 Melt butter in big pan. Remove fromheat and stir in cocoa and sugar.

3 When sugar is dissolved mix in coconutand cornflakes.

4 Stir in flour, baking powder and vanilla.Stir until combined. Press firmly into thetin.

5 Bake for 20 minutes and ice.

JAM SLICE MAKES 24


125gm butter½ cup castor sugar

1 egg1 ½ cups plain flour

1 teaspoon baking powder½ cup raspberry jam

Topping:1 egg

¼ cup castor sugar1 cup coconut

1 Preheat oven to 180C and grease tin.

2 Place butter in pan and melt. Removefrom heat and add sugar and egg.Whisk well.

3 Stir in flour and baking powder.

4 Spread evenly in tin and spread jamover it.

5 Mix all the topping ingredients andsprinkle gently over the top.

6 Bake for 30 minutes. Cool and slice.

- 179 -

COFFEE CRUNCH


Base:200g margarine

1 cup brown sugar2 eggs

1 ½ cups self-raising flour

Topping:1 level tablespoon instant

coffee powder1 tablespoon hot water

½ cup castor sugar

1 Melt the margarine in a saucepan overlow heat. Remove from stove and stir insugar.

2 Beat the eggs and add them to the otheringredients with the sifted flour to makea soft consistency.

3 Spread mixture into a swiss roll tin linedwith baking paper.

4 Bake in moderate oven (180C) forapproximately 30 minutes.

5 Dissolve the coffee in the water then stirin the sugar to make a paste.

6 As soon as slice is cooked, spread thispaste over the surface and leave theslice to cool. Cut into slices.

LATTICE BISCUIT SLICE

Preparation time: 15 minutes Contributed by the Dixon familyRefrigeration time: approx 2 hours

250g cream cheese250g unsalted butter

250g castor sugar2 packets lattice biscuits1 dessertspoon gelatine

Nutmeg

1 Cream together cream cheese, unsaltedbutter and castor sugar.

2 Dissolve gelatine in ½ cup (or little less)hot water and add to the cream mixture.

3 Line a lamington tin with lattice biscuits,place mixture on top and sprinkle withnutmeg. Place another layer of biscuitson top of mixture and refrigerate.

4 Sprinkle with icing sugar before serving.

- 180 -

FAMILY SIZED APPLE SLICE


Pastry:1 cup self-raising flour

½ cup plain flourPinch salt85g butter

1 tablespoon caster sugar1-1 ½ tablespoons cold water

Filling:4 large cooking apples

2 tablespoons sugar2 tablespoons water

2 teaspoons grated lemon(optional)

Topping:125g butter

¾ cup caster sugar1 cup ground rice½ cup plain flour

2 eggs1 tablespoon lemon juice

1 Sift together flours and salt into mixingbowl. Rub in butter. Add sugar and mixto stiff dough with water.

2 Turn onto floured board and kneedlightly. Roll out to line base of greasedbaking tray, approx. 23cm x 28cm.

3 Spread over cold apple filling.

4 Pour topping mixture over apples.

5 Bake in moderately hot oven for 10minutes.

6 Reduce heat to moderate and bake for afurther 35-40 minutes.

7 Topping: Cream together butter andsugar, add eggs one at a time, beatingwell after each addition. Fold in siftedflour and ground rice. Stir in lemon juiceand mix well.

RASPBERRY JELLY SLICE

Refrigeration time: approx 3 hours Contributed by Cheryl & David Edwards

Chocolate cookies255g jelly

2 ½ cups boiling water395g condensed milk

1 Line pan with cookies.

2 Make up jelly. Pour 1 ¼ mixture in bowlwith milk. Chill until almost set.

3 Spoon over base and chill again. Topwith remaining jelly.

4 Cut into fingers when set.

- 181 -

LEMON COCONUT SQUARES (UNBAKED)

Refrigeration time 1 hour Contributed by the Dixon family


125g butter250g milk arrowroot biscuits

1 teaspoon grated lemon rind1 cup coconut

Lemon icing:1 ¾ cups icing sugar

3 tablespoons lemon juice15g butter

2 tablespoons coconut

1 Place condensed milk and butter in asmall saucepan, stir over gentle heatuntil butter has melted and mixture iscombined.

2 Crush biscuits very finely, add lemonrind and coconut; mix well. Add warmmilk and butter mixture to biscuitcrumbs, mix ingredients together withhand.

3 Press into greased 28cm x 18cmlamington tin; refrigerate 1 hour. Ice withLemon Icing, sprinkle with coconut.When the icing has set, cut the slice intosquares.

4 Lemon Icing: Combine sifted icingsugar, lemon juice and soft butter inbowl. Mix well to make a smooth icing.

MARS BAR SLICE

Cooking time: 5 minutes Contributed by Ann JonesRefrigeration time: approx 1 hour

2 x 60g mars bars, chopped75g unsalted butter

1 tablespoon golden syrup3 cups rice bubbles

183g dark chocolate

1 Put first 3 ingredients into a microwavesafe bowl. Melt in microwave on high for2 to 3 minutes.

2 Stir in rice bubbles and spread overbase of lamington tin.

3 Melt chocolate on high for 90 secondsand spread evenly over base.

4 Refrigerate until set.

- 182 -

PINEAPPLE CHEESECAKE SLICE

Refrigeration time: approx 2 hours Contributed by Mary Robertson

Crumb Crust:175g plain sweet biscuits

(e.g. Nice)80g butter

Topping:250g packaged cream cheese

395g can condensed milk400g can crushed pineapple

1 dessertspoon gelatin1/3 cup lemon juice

1 Crush biscuits, combine biscuit crumbsand melted butter, and combine well.Press over base of 18cm x 28cm slicetin, refrigerate until set.

2 Cream together cheese and condensedmilk until light and smooth.

3 Drain pineapple, reserving syrup.Sprinkle gelatin into pineapple syrup, stirover low heat until dissolved; cool.

4 Add pineapple syrup and lemon juice tocheese mixture, beat well.

5 Stir in drained pineapple. Pour ontoprepared crumb crust.


WEETBIX SLICE


3 crushed weetbix (1 cup)1 cup self-raising flour

¾ cup sugar1 cup coconut

2 dessertspoons cocoa125 g butter, melted

1 Combine all dry ingredients and stir inmelted butter.

2 Press into tray and bake in moderateoven 15 to 20 minutes.

3 Ice while hot with chocolate icing andcut into squares.

- 183 -

STICKY LEMON PASSIONFRUIT SLICE MAKES 12

Preparation time: 10 minutes Contributed by Ann JonesCooking time: 1 hour

1 cup flour½ cup castor sugar100g butter, cubed

Filling:3 small eggs

1 ½ cups castor sugar2 lemons, juiced

1/3 cup passionfruit pulp¼ cup plain flour, sifted

Icing sugar


2 Line a 20cm x 35cm tin with non-stickbaking paper.

3 Place flour and sugar into bowl of foodprocessor and pulse to mix.

4 Add butter and process until mixtureresembles fine breadcrumbs.

5 Press crumbs evenly over base ofprepared tin and bake for 15 minutesuntil golden. Remove from oven.

6 Reduce oven heat to 140C.

7 To make filling, whisk eggs and sugartogether until very thick and pale.

8 Whisk in lemon juice and passionfruitpulp and lastly flour.

9 Pour mixture over baked crust and bakefor 45 minutes or until set.

10 Cool slice completely before removingfrom tin then cut into squares with a hotwet knife.

11 Serve dusted with icing sugar.

- 184 -

VANILLA SLICE


1 cup sugar¾ cup cornflour

½ cup custard powder60g butter

2 teaspoon vanilla essence2 egg yolks

1 cup icing sugar1 teaspoon softened butter

1 teaspoon passion fruit pulpPastry

1 For base and top: Cut pastry block intwo.

2 Roll each block into a square and trimedges.

3 Place 1 square on greased oven trayand bake for 5 to 10 minutes.

4 Repeat with other pastry square.

5 Filling: Combine sugar, cornflour andcustard powder in saucepan and mix.Add butter and stir until it boils andthickens. Reduce heat and simmer for 3minutes. Remove from heat and stir invanilla and eggs.

6 Icing: Sift icing sugar. Add butter andpassion pulp and add water to makespreadable.

7 Prepare the tin: Line with foil.

8 Place cooked pastry in bottom.

9 Pour custard filling over base.

10 Place remaining sheet on top andspread with icing.

- 185 -

WHITE CHOCOLATE AND CARAMELLOBROWNIES MAKES 24


125g butter, chopped1 x 180g block white chocolate,

coarsely chopped½ cup castor sugar1 ¼ cups plain flour

2 eggs, lightly beatenExtra 1 x 180g block white

chocolate, coarsely chopped½ x 250g caramello chocolatebar, chilled, coarsely chopped

Icing-sugar mixture to decorate

1 Preheat the oven to 180C. Grease adeep 19cm square cake pan; line basesand sides with baking paper.

2 Place butter and white chocolate in amedium pan. Stir over a low heat untilsmooth. Cool for 10 minutes.

3 Stir in sugar, sifted flour, eggs, extrawhite chocolate and caramellochocolate; mix until just combined.Spread mixture into prepared pan.

4 Cook in oven for about 40 minutes, oruntil cooked when tested. Cool in panbefore cutting into squares.

5 Serve brownies dusted with sifted icing-sugar mixture.

If you think it’s weak to be meek, try being meek for a week.

- 186 -

- 188 -

BEEF GOULASH SOUP SERVES 6

Cooking time: 1 hour 40 minutes Contributed by Erika Hodge

4 slices bacon2 medium onions, chopped

2 teaspoons salt2 lbs cubed beef stew meat

1 can stewed tomatoes1 (6oz) can tomato paste

3 medium potatoes, peeled andchopped

1 In large pot, cook bacon until crisp.Drain.

2 Cook onions until tender. Stir in salt.

3 Add meat cubes and bacon. Cook 2 or 3minutes.

4 Add tomatoes, tomato paste and 2 cupswater. Cover and simmer 1 ¼ hours oruntil meat is tender.

5 Add potatoes. Simmer 20 minutes.

6 Spoon off fat.

CHUNKY CHICKEN SOUP SERVES 8

Preparation time: 10 minutes Contributed by the Hayes FamilyCooking time: 10 minutes

3 cans of Campbell’s cream of chicken & corn soup

1 small cooked BBQ chicken1 can of sweet corn

500g leftover or frozenvegetables, cooked

1 Prepare the canned soup according tothe instructions and place in a large jug.

2 Remove the skin and bones from thechicken and dice the meat into smallpieces.

3 Place the chicken and cookedvegetables into the soup mixture. Servewith hot bread.

- 189 -

CHICKEN AND CORN SOUP SERVES 8

Preparation time: 10 minutes Contributed by the Dixon familyCooking time: 2 hours

500g chicken, diced1 onion, diced

4 sticks of celery, diced3 large carrots, diced

3 medium potatoes, diced440g can corn, drained

Chicken stock1 cup small macaroni

1 Cook chicken in a large soup pot until itchanges colour.

2 Add diced vegetables and stir.

3 Add enough chicken stock to covervegetables, cook for one hour.

4 Add small macaroni and cook foranother hour before serving.

CORN AND PUMPKIN SOUP SERVES 6-8


1 butternut pumpkin (about1kg), peeled and diced

2 onions, chopped60g butter

3 ¼ cups chicken stock440g can creamed corn

3 teaspoons Worcestershiresauce

½ cup cream or milk1 tablespoon chopped chives

1 Combine pumpkin, onions and butter ina large soup pot, sauté over heat for 5minutes.

2 Add chicken stock, bring to boil andsimmer for 30 minutes or until pumpkinis tender.

3 Puree in blender or processor, stir incorn, Worcestershire sauce and cream,and reheat gently. Sprinkle with chivesto serve.

- 190 -

DUTCH PEA SOUP

Cooking time: 40 minutes Contributed by Ann de Looper

1 packet green split peas3 ltrs water

500g bacon bones1 ½ teaspoons salt1 leek, thinly sliced

2 stalks celery, chopped2 medium sized potatoes,

peeled & cubedLeafy tops from 1 bunch celery250g pork (could be fresh hockor trotters or some other cheap

pork)2 continental frankfurts (or

Dutch rockwurst)

1 Cover the peas with water and soakovernight.

2 Drain the peas and place them in alarge saucepan with the water, baconbones and salt.

3 Bring to the boil, lower the heat andsimmer slowly for 3 hours with thebacon bones. After 1 hour add the porkmeat.

4 Remove bacon bones, scrape off themeat and return meat to soup. Cut thepork in small pieces and return to soup.

5 Add leeks, celery, potatoes and celerytops. Simmer another 30 minutes stirringoccasionally.

6 Add frankfurts and simmer for another10 minutes.

7 Adjust seasoning, add freshly groundblack pepper if desired.

8 This recipe can be cooked in a crockpotin which case I cook the peas overnighton a low setting. Add the meat, cook onhigh until meat is soft. Afterwards addthe vegetables and cook until potatoesare soft. Add the frankfurts 10 minutesbefore vegetables are done.

- 191 -

HAMBURGER SOUP SERVES 8

Preparation time: 10 minutes Contributed by the Dixon familyCooking time: 2 ½ hours

500g topside mince3 tablespoons butter

1 tin tomatoes (including juice)2 tins Beef & Vegetable

condensed soup1 packet French onion soup mix1 large tin corn kernels, drained

4 medium carrots, chopped2 sticks celery, chopped½ cup chopped parsley

1 bay leaf½ teaspoon dried oregano

Pepper

½ cup pearl barley½ cup small pasta

1 Brown mince in butter in a very largesoup pot.

2 Add tomatoes, condensed soup, soupmix, corn, carrots, celery, parsley, bayleaf, oregano, pepper and sufficientwater to cover. Heat to boiling thenreduce heat to very low and simmer onehour, stirring occasionally.

3 Add pearl barley and continue to simmera further one hour.

4 Add small pasta and continue to simmeruntil pasta and barley are tender. Addmore water or beef stock if necessary.

5 Serve topped with grated cheese.Freezes well.

THAI STYLE PUMPKIN SOUP

Cooking time: approx 2 hours Contributed by Rachel Hodge

¼ cup (75g) red curry paste2 x 420g cans cream pumpkin

soup800ml light coconut milk

375ml chicken stock3 cups (500g) coarsely chopped

cooked chicken4 green onions (shallots), sliced

thinly¼ cup coarsely chopped fresh

basil

1 Cook curry paste in large heatedsaucepan until fragrant.

2 Add canned soup, coconut milk andstock. Bring to the boil.

3 Add chicken and reduce heat.

4 Simmer, stirring until soup is heatedthrough.

5 Stir in onion and basil before serving.

- 192 -

MINESTRONE SERVES 8


1 tablespoon olive oil1 clove garlic1 large onion

60g ham3 sticks celery1 large carrot

284g can butter beans6 ½ cups beef stock

140g can tomato paste½ small cabbage heart½ teaspoon rosemary

1 teaspoon chopped parsley

1 Crush garlic, chop onion and ham andfry them gently in hot oil in a large souppot.

2 Dice celery and carrot. Drain butterbeans. Drop them into the pot and tossthe lot around.

3 Now add stock, tomato paste, rosemaryand parsley. Pop the lid on and simmerfor an hour to bring out the full flavour.

4 Then add chopped cabbage and give itanother 20 minutes. Serve with gratedcheese.

ROAST RED CAPSICUM, PUMPKIN & SWEETPOTATO SOUP

Cooking time: approx 20 minutes Contributed by Jane Schultz

750g pumpkin2 medium sweet potatoes2 medium red capsicums

1 large onion3 cloves garlic

1 ½ teaspoons salt reducedchicken stock

1 litre vegetable waterSalt and pepper to taste


2 Peel all vegetables, cut pumpkin andsweet potato into large pieces.

3 Cover biscuit tray with foil, spray foilthen place all vegetables on foil andlightly spray with oil.

4 Place in heated oven and bake until allvegetables are cooked. Put salt, pepperand chicken stock into vegetable water.

5 Alternate roasted vegetables and stockin blender until all is blended together.Reheat to your liking and place sourcream on top.

Tip:Soup can be frozen.

- 194 -

CARAMELS

Cooking time: 20 minutes Contributed by Cheryl & David EdwardsRefrigeration time: 30 minutes

125g butter400g condensed milk

1 cup castor sugar½ cup golden syrup

1 Line tin with foil leaving edges over-lapping. Grease foil.

2 Combine butter, milk, caster sugar andgolden syrup.

3 Stir over low heat without boiling untilsugar has dissolved.

4 Bring to boil, reduce heat and withoutstirring, cook for 15 to 20 minutes (untildark caramel colour).

5 Pour into tin, smooth top and markpieces with knife.

6 Refrigerate for 30 minutes. Removefrom tin and cut through.

CHOC-NUT BALLS MAKES APPROX 40

Preparation time: 30 minutes Contributed by Jacqui DixonRefrigeration time: approx 2 hours

Filling:1 ½ cups rice bubbles

1 cup peanut butter2 ¼ cups icing sugar100g butter, melted

Coating:250g cooking chocolate

Copha

1 Combine all the filling ingredients ina medium bowl and mix well.

2 Roll into approximately 1 inch diameterballs and refrigerate until firm.

3 When hard, dip into melted cookingchocolate with a little copha added, andplace on lined trays; refrigerate until set.

Tip:Store up to 3 weeks in anair tight container.

- 195 -

CHOCOLATE FUDGE

Refrigeration time: approx 2 hours Contributed by Mary Robertson

1x 400g can sweetenedcondensed milk

500g milk chocolate melts2 teaspoons vanilla

½ cup chopped blanchedalmonds

1 Place condensed milk and melts in asaucepan.

2 Melt over low heat.

3 Add vanilla and almonds.

4 Pour into paper-lined slab tin.


PEANUT BRITTLE


2 cups sugar1 cup brown sugar, lightly

packed½ cup golden syrup

½ cup water60g butter

2 ½ cups roasted, unsaltedpeanuts

1 Line tin with foil leaving edges overhanging. Grease foil.

2 Combine sugars, syrup and water inpan.

3 Stir over low heat without boiling untilsugar has dissolved.

4 Add butter and stir until melted.

5 Bring to boil, reduce heat and withoutstirring cook for 15-20 minutes.

6 Add peanuts and mix through using awooden spoon.

7 Poor into tin and smooth surface. Cool.

Tip:This recipe is so easy it’s suitable for children to make!

Tip:Store up to 3 weeks in airtight container.

- 196 -

MARSHMALLOW


4 tablespoons gelatine1 cup cold water

1kg sugar1 teaspoon vanilla

1 ½ cups boiling waterRed colouring

Coconut

1 Sprinkle gelatine on cold water andallow to soak.

2 Bring sugar and water to boiling point ina large saucepan, add soaked gelatineand boil for 20 minutes.

3 Pour into large basin, allow to cool untillukewarm, and add vanilla.

4 Beat with electric mixer until thick.Colour and pour into greased tray. Cutinto squares and roll in coconut or icingsugar.

TOFFEE APPLES


16 thick wooden skewers16 small apples

350g 100s and 1000s sprinkles4 cups sugar

1 tablespoon white vinegar1 teaspoon green food

colouring

1 Push skewers into apples.

2 Line tray with baking paper and fill withhundreds and thousands.

3 Combine sugar and 2 cups water stirringon medium heat without boiling untilsugar is dissolved.

4 Add vinegar and food colouring.

5 Boil 15 to 20 minutes (crack stage).

6 Dip apples in and swirl to coat wholeapple.

7 Place on tray with sprinkles.

- 197 -

PEPPERMINT HUMBUGS


2 cups sugar¼ cup water

50g butter1 tablespoon glucose liquidPeppermint essence or oil

Green food colouring

1 Brush large board with oil.

2 Combine sugar, water, butter andglucose.

3 Stir without boiling until sugar dissolved.

4 Bring to boil and reduce heat.

5 Boil for 15 minutes without stirring (dropsmall bit in water for crack stage).

6 Remove from heat immediately andleave to cool slightly.

7 Pour on to a board and add essenceand colour.

8 Turn edges towards center with spatulaand repeat until cool to handle.

9 Pull toffee into long strips.

10 Twist together and pull out again.

11 Repeat until hardened and white.

12 Using scissors, cut 2cm long pieces andstore in container for up to 2 weeks.

- 198 -

RICA’S ORANGE TOFFEE

Cooking time: approx 30 minutes

2 oranges2 cups of sugar

2 dessertspoons of margarineor butter

1 Squeeze juice from oranges and gratepeel.

2 Boil orange juice and sugar in asaucepan until sugar is dissolved.

3 Add margarine or butter, stirring with awooden spoon.

4 Add grated orange peel, stirringfrequently.

5 Continue to simmer (do not boil) untilmixture thickens.

6 Test by taking a small amount on aspoon and allow it to cool.

7 When toffee hardens somewhat on thespoon, remove from stove and pour intocontainer.

8 Allow to cool then place in refrigerator.

A smile is a curve that sets a lot of things straight.

Tip:If you wish, when firm thetoffee can be cut into smallpieces and wrappedseparately.

- 200 -

PIZZA BASE MAKES 1 PIZZA BASE


2 teaspoons dried yeast2 cups plain flour½ teaspoon salt

1 tablespoon sugar¾ cup warm water

1 Mix dry ingredients including yeast in alarge bowl. Make a well in the centre.

2 Add warm water. Mix well to form a softdough. Turn onto a lightly floured boardand knead for 10 minutes until smoothand elastic.

3 Place dough in a lightly greased bowl.Brush with warm water and cover withgreased plastic wrap. Leave in a warmplace to rise until doubled in volume.Approximately 40-45 minutes.

4 When doubled in size turn dough onto alightly floured board. Knock down(punch fist once into the centre) thenknead for 1 minute.

5 Roll dough to fit a 30cm lightly greasedpizza tray. Rest for 10-15 minutes.

6 Spread dough with desired toppings.

7 Bake at 200oC for 25-30 minutes or untilcheese is bubbly.

- 201 -

AUSSIE PIZZA MAKES 1 PIZZA


1 tablespoon olive oil1 large sliced onion

4 chopped bacon rashersLarge pizza base

2 tablespoons bottled tomatopasta sauce

1 tablespoon barbeque sauce1 cup grated pizza cheese

3 eggs¼ cup pizza cheese, extra

1 Heat 1 tablespoon olive oil in mediumpan; cook onion and bacon until baconis crisp.

2 Place pizza base on oven tray; spreadwith combined pasta sauce andbarbeque sauce; sprinkle over 1 cuppizza cheese. Place bacon mixture overcheese.

3 Make 3 ‘holes’ in topping, break 1 egg into each hole. Sprinkle with extra pizzacheese.

4 Bake, uncovered, in very hot oven about20 minutes or until browned and crisp.

TURKEY WITH ALL THE TRIMMINGS MAKES 1 PIZZA


250g sweet potatoLarge pizza base

1/3 cup cranberry sauce125g shaved turkey

75g bocconcini cheese1 tablespoon chopped fresh

oregano

1 Boil, steam or microwave sweet potatountil just tender; cut into paper-thinslices.

2 Place pizza base on oven tray; spreadwith cranberry sauce. Distribute sweetpotato slices, shaved turkey andbocconcini cheese over top. Sprinklewith fresh oregano.

3 Bake, uncovered, in very hot oven about15 minutes or until browned and crisp.

- 202 -

YOGURT CHICKEN PIZZA MAKES 1 PIZZA


½ cup low-fat natural yogurt1 tablespoon chopped fresh

mint1 tablespoon mango chutney

250g cooked chicken, chopped1 red pepper, thinly sliced

1 tablespoon fresh corianderleaves

3 tablespoons pine nuts

1 Place yogurt, mint and chutney in a bowland mix to combine. Spread yogurtmixture over pizza base and bake for 15minutes at 200C.

2 Top pizza with chicken, red pepper,coriander leaves and pine nuts andbake for 10-15 minutes longer or untiltopping is heated through and base iscooked.

DEEP-DISHED VEGETARIAN PIZZA MAKES 1 PIZZA


4 tablespoons tomato paste2 teaspoons olive oil

2 cloves garlic, crushed8 leaves spinach, shredded

125g mushrooms1 red pepper, chopped

2 tablespoons chopped freshoregano or 1 teaspoon dried

oregano60g grated Parmesan cheeseFreshly ground black pepper

1 Press pizza dough into the base and upthe sides of a lightly greased 23cmspring form or sandwich tin to form a 4cm rim. Spread dough with tomato pasteand set aside.

2 Heat oil in a frying pan over a mediumheat. Add garlic and spinach and cook,stirring, for 3 minutes or until spinachwilts. Drain spinach mixture well andspread over dough. Top spinach withmushrooms, red pepper and oregano,then sprinkle with Parmesan cheeseand season to taste with black pepper.Bake for 25 minutes at 200C or untilcheese is golden and base is cooked.

- 204 -

CHAR-GRILLED VEGETABLE SALADSERVES 4 (as an entrée)

Cooking time: 20 minutes Contributed by Coralie HutchingsPreparation time: 20 minutes (plus 5 minutes resting)

6 slender eggplants (about400g), thinly sliced lengthwise2 zucchini (about 400g), thinly

sliced lengthwise1 red capsicum cut in half

lengthwise, seeds and whitemembrane removed

Non-stick cooking spray40g baby rocket leaves

80g reduced fat feta or low fatricotta crumbled

Dressing:3 tablespoon balsamic vinegar3 tablespoon fresh lemon juice

2 cloves garlic crushed2 tablespoons chopped fresh

continental parsleyFreshly ground black pepper

1 Preheat a barbecue char-grill pan onmedium-high. Spray both sides ofeggplant, zucchini and capsicum withthe cooking spray. Add the eggplant andzucchini to the char-grill in batches,cooking for 2-3 minutes each side, oruntil tender. Transfer to a large plate.Add capsicum to the char-grill and cookon both sides for 3-4 minutes or until theskin is slightly charred. Wrap thecapsicum in foil and set aside for 5minutes to rest.

2 To make the dressing, in a small screw-top jar, shake all ingredients until wellcombined. Set aside.

3 Peel the skin from the capsicum and cutit into eight segments lengthwise. In amedium bowl, place eggplant, zucchini,capsicum and rocket. Toss to combine.Add half the dressing and toss to coat.

4 Divide vegetables among serving platesor shallow serving bowls. Sprinkle overthe feta or ricotta. Drizzle over theremaining dressing. Serve.

From Conquest, Diabetes

From Conquest, Diabetes Australia’s national magazine

NUTRITIONAL INFO

PER SERVING : 368 KJTOTAL FAT:31g (sat fat1.2g)CHOLESTEROL: 8.4mgSODIUM: 49mgCARBS: 6gFIBRE: 4.8gPROTEIN:5gCARB EXCHANGES: 1/3G.I. ESTIMATE: low

- 205 -

CRISPY ROASTED POTATOES SERVES 4 AS SIDE DISH

Preparation time: 10 minutes Contributed by Coralie HutchingsCooking time: 35 minutes From Conquest,

Diabetes Australia’s national magazine

400g Sebago (brushed)potatoes, peeled,

cut into 3cm pieces400g orange sweet potato,peeled, cut into 3cm pieces

60ml waterOlive oil spray

Freshly ground black pepper

1 Preheat oven to 230C. Line a smallroasting pan with non-stick bakingpaper.

2 Place potato pieces in a large shallowmicrowave-safe dish. Add the water.Cook in the microwave on high for 4minutes. Drain well. Pat dry with papertowels.

3 Transfer the potato pieces to the pan.Spray with Olive oil and sprinkle withpepper. Roast for 30-35 minutes or untilcrisp and golden brown. Serve.

GLUTEN FREE BANANA CAKE SERVES 10

Cooking time: 30 minutes Contributed by Anne Wells

60g butter/margarine½ cup castor sugar

1 egg1 teaspoon vanilla essence

1 cup gluten free self-raisingflour

¼ cup milk1 ripe mashed banana

Icing:1 cup gluten free icing sugar

1 tablespoon hot waterLemon juice to taste

1 Melt butter in a saucepan or microwave.Take off the heat and add sugar, eggand vanilla.

2 Beat well with a spatula until smooth.Add flour, milk and mashed banana. Stiruntil just mixed.

3 Spread mixture evenly into greased loafpan. Bake in a moderate oven 180oC for30 minutes.

4 Icing: Mix the icing ingredients togetherwell, spread over cooled cake.

- 206 -

DIABETIC FRUIT CAKE

Cooking time: 1 hour Contributed by Anne Wells

2 ¾ cups dried mixed fruit1 cup apricot nectar

1 teaspoon honey1 cup cooked mashed pumpkin

1 ½ cups self-raising flour1 teaspoon mixed spice

1 teaspoon bi-carb

1 Combine fruit, nectar and honey in amedium pan, bring to the boil.

2 Reduce heat, simmer uncovered for 3minutes. Allow to cool well.

3 Stir in pumpkin, flour, spice and bi-carb.

4 Spread mixture into greased loaf pan.

5 Bake in a moderate oven (180C) forabout 1 hour.

6 Cool cake in pan.

The dictionary is the only place where success comes before work.

Tip:Suitable to freeze.Good made in individualmuffin pans (cook for about35-40 minutes).

- 207 -

EGG FREE CHOCOLATE CUP CAKES MAKES 12

These deliciously moist egg free cupcakes are simple to prepare and the cherrycola lends a subtle sweetness.


225g unsalted butter, softened400g tin condensed milk

225g self-raising flour115g dutch-process cocoa

powder2 teaspoons baking powder

100g plain choc chips1 teaspoon vanilla essence

340ml cherry cola

1 Preheat oven to 175C. Place 12 paperbaking cases in a muffin tin.

2 In a medium bowl, cream the butter withan electric whisk until light, about 2 to 3minutes. Add the condensed milk andbeat until combined.

3 Sieve the flour, cocoa and bakingpowder into the wet mixture. Stir in thechoc chips, vanilla and cola.

4 Spoon the batter into the cases andbake for 20 minutes.

5 Remove tin from oven and cool for 5minutes. Remove cupcakes from tin andcool on rack.

"The mind is like a parachute, it has to be open to work..."

Tip:Can be stored in airtightcontainer for up to 3 days orfreeze for up to 3 months.

- 208 -

GLUTEN FREE COFFEE KISSES


2 egg whites100g castor sugar

100g ground almonds

Coffee Butter Icing:100g butter

75g icing sugar75g castor sugar

2 teaspoons coffee essence

1 Whisk egg whites until stiff.

2 Mix sugar and almonds and fold intoegg whites.

3 Place teaspoonfuls on ungreasedbaking sheet and bake at 190C for 10-15 minutes or until nicely browned.

4 Cool and sandwich together with thecoffee butter icing.

5 To make icing, cream the butter and twosugars until light. Add the coffeeessence and beat well.

6 Icing can be used to top 1 x 200mmcake tin.

GLUTEN FREE OATY THINS MAKES 24

Cooking time: approx 10 minutes Contributed by Ann Jones

100g margarine150g rolled oats

150g brown sugar1 teaspoon baking powder

¼ teaspoon salt1 egg, beaten

1 Melt margarine in a small pan. Mix alldry ingredients.

2 Add margarine and egg to dryingredients and blend well.

3 Drop teaspoonfuls on a well greasedbaking sheet, leaving 75mm all aroundfor spreading during cooking.

4 Bake at 200C until golden brown andlacy.

5 Cool slightly before removing carefullywith a broad spatula to a wire rack.

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MANGO AND AVOCADO SALADSERVES 4 (as a side dish)

Preparation time: 20 minutes Contributed by Coralie HutchingsFrom Conquest,


60g mixed salad leaves1 red capsicum, cut into short

thin strips1 Lebanese cucumber,

unpeeled cut into long ribbons(using a vegetable peeler)

80g snow peas, ends trimmed,shredded

1 mango, peeled, flesh cut intothin strips

1 small avocado, stone and skinremoved, sliced

Lemon Dressing:1 lemon, zest finely grated

2 tablespoons fresh lemon juice2 tablespoons white balsamic

vinegar2 teaspoons extra virgin olive oil

Freshly ground black pepper

1 In a medium bowl, place the salad,capsicum, cucumber and snow peas.Toss to combine.

2 To make Lemon Dressing: in a smallscrew-top jar, shake all the ingredientsuntil well combined.

3 Pour the Lemon Dressing over salad.Toss to coat. Gently toss in the mangoand avocado. Serve.

If you can’t be thankful for what you receive, be thankful for what you escape.

- 210 -

NUTTY MARSHMALLOW BARS(GLUTEN FREE)

Refrigeration time: approx 2 hours Contributed by Ann Jones

¼ cup crunchy peanut butter60g butter

250g marshmallows5 cups rice bubbles

1 Heat and stir until melted and wellmixed.

2 Press into a 20cm square tin.Refrigerate until set.

SOY MILK MUFFINS MAKES 12

Soy milk is a perfect replacement for cows’milk. It is fortified with all the vitaminsand minerals of its dairy counterpart.


150g wholemeal flour1 tablespoon baking powder

175g raisins1 teaspoon fresh rosemary,

chopped60g blanched almonds,

chopped60g pecan nuts, chopped

1 teaspoon orange essence115ml olive oil115ml soy milk

175g honey

1 Preheat oven to 120C and grease 12cup muffin tin.

2 In a medium bowl, mix the flour, bakingpowder, raisins, rosemary, almonds andpecans.

3 In a large bowl, beat the orangeessence, oil, soy milk and honey untilcombined.

4 Slowly fold dry ingredients into the soymixture until just combined. Spoon themixture into the prepared tin.

5 Bake for 20 minutes.

6 Remove tin from oven and cool for 5minutes.

.

- 211 -

STEAK WITH PRAWNS AND CREAMY PEPPERSAUCESERVES 4 (as a main course)

Preparation time: 20 minutes Contributed by Coralie HutchingsCooking time: 16 minutes From Conquest,


2 teaspoons maize cornflour125ml extra light thickened

cream1 teaspoon olive oil

12 small green king prawns,peeled and deveined,

tails left on4 beef eye fillet steaks

2 teaspoons drained greenpeppercorns, finely chopped160ml salt reduced chicken

stock

1 Place the cornflour in a small bowl. Stirin enough cream to make a smoothpaste. Stir in the remaining cream. Setaside.

2 Heat the oil in a large non-stick fryingpan on medium-high. Add the prawnsand cook 2 minutes on each side, oruntil just cooked. Transfer to a plate andcover loosely with foil to keep warm.

3 Add the steak to the pan and cook for 2-3 minutes on each side on medium, oruntil cooked to your liking. Transfer to aplate and cover loosely with foil and setaside.

4 Add peppercorns to the pan and cookstirring, for 10 seconds. Increase theheat to high and add the stock. Bring tothe boil then boil uncovered for 3-4minutes, or until reduces slightly.Remove pan from heat and stir in thecream mixture. Reduce heat and returnpan to heat and stir until sauce thickensand comes to a simmer.

5 Divide the steak among serving platesand top with prawns. Pour over thepepper sauce.

6 Serve with ‘Crispy Roasted Potatoes’ and ‘Mango and Avocado Salad’.

- 212 -

- 214 -

CHEESE AND BACON SAVOURIES


2 bacon rashers, finely chopped1 cup grated tasty cheese

2 olives, chopped2 tablespoons mayonnaise

1 tablespoon drained canneddiced capsicum

1 tablespoon chopped parsley3 green shallots, chopped¼ teaspoon curry powder

14 slices white bread30g butter, melted

1 Cook bacon in pan until crisp. Drainbacon on absorbent paper.

2 Combine bacon, cheese, olives,mayonnaise, capsicum, parsley, shallotsand curry powder. Mix well.

3 Remove crusts from bread and flattenbread with rolling pin.

4 Spread a layer of cheese mixture overbread, roll up and secure with toothpick.

5 Place savouries on oven tray and brushwith butter.

6 Bake in moderate oven for 10 minutesor until golden brown.

7 To freeze: Place on tray and pack inairtight container. Freeze for up to 2months. To use place frozen savourieson greased oven tray and bake in slowoven for 20 minutes.

Tip:This recipe is not suitable formicrowaving.

Savouries can be preparedand refrigerated 24 hoursbefore baking and serving.

- 215 -

CHEESE WEDGES

Cooking time: 15 minutes Contributed by Jane Schultz

4 pieces wholemeal pita bread2 tablespoons tomato paste1 cup grated low fat cheese

¼ teaspoon paprika

1 Spread bread with tomato paste,sprinkle with cheese and paprika.

2 Bake in moderate oven for 15 minutes.

3 Cut into wedges.

CORN FRITTERS SERVES 4


1 can corn2 eggs

Salt and pepper½ cup flour

1 teaspoon baking powder¼ cup grated cheese

25g butter2 tablespoons oil

1 Drain corn.

2 Place eggs, salt and pepper in bowl.Whisk well.

3 Add flour and baking powder. Mix untilsmooth.

4 Add corn and cheese, stir.

5 Put butter and oil in frying pan.

6 Drop in spoonfuls of mixture.

7 When golden, turn over.

8 Drain on paper and serve.

Tip:This makes a niceaccompaniment for hotsoup.

- 216 -

EASY CORN ROLLS FOR KIDS AND ADULTSSERVES 4-6 (2 TO 3 ROLLS PER PERSON)

Preparation time: 15 minutes Contributed by Janette BoothCooking time: 10 minutes

12 slices wholemeal bread1 x 440g tin creamed corn4 shallots, finely chopped

1 cup grated cheesePepper to taste

1 Remove the crusts from the bread andflatten with a rolling pin or a glass.

2 Spread one side of the bread with butteror margarine.

3 Mix the corn, shallots and cheese, thenspread onto the dry side of the bread.

4 Line an oven tray with baking paper.Roll up the bread and place on the tray.Bake on 210C - 220C for 10 minutes, oruntil golden.

FROZEN FRUIT TREATS MAKES 4

Freezing time: approx 4 hours Contributed by Cheryl & David Edwards

1 kiwifruit peeled and cut inwedges

4 strawberries, hulled andhalved

½ cup chopped rockmelon

1 Thread fruit onto paddle pop sticks.

2 Place on tray, cover and freeze for 2-4hours or until firm.

Variation:Spread the dry side of thebread with mild mustardbefore placing the cornmixture on.

- 217 -

INDIVIDUAL HAM, FETTA AND SWEETPOTATO FRITTATAS MAKES 6


1 tablespoon olive oil1 small onion, chopped

600g sweet potato200g ham, chopped200g fetta, chopped

1 tablespoon fresh thymeleaves6 eggs

1 Preheat oven to 180C and lightly greasea 6-hole large muffin tin.

2 Heat the oil in a frying pan and cookonion over medium heat for 5 minutes,until soft and lightly golden. Transfer toa large bowl to cool.

3 Peel and cut sweet potato into 2cmcubes. Steam or microwave until tender.Add to onion and cool slightly. Add ham,fetta and thyme. Season with salt andpepper and gently combine.

4 Spoon mixture loosely into muffin tin.Using a fork, whisk eggs in a jug.Carefully pour over ham mixture. Bakefor 30 minutes, until set and golden.Leave in tin for 5 minutes before liftingout. Serve warm or at roomtemperature.

- 218 -

MINI QUICHES MAKES 18


2 sheets puff pastry125g bacon, diced

2 eggs, beaten½ cup milk

½ teaspoon mixed herbs1 teaspoon “season-all”

(optional)Fresh herbs to garnish

1. Pre-heat oven to 210° C. Lightly grease18 patty cake pans.

2. Cut pastry using a 7 cm cutter. Placepastry into bases of patty cake pans. Filleach with a little bacon and cheese.

3. Combine eggs, milk, herbs and season-all. Spoon mixture into the cases.

4. Bake for 15-20 minutes. Cool for 5minutes before serving.

5. Garnish with fresh herbs.

PINEAPPLE FRITTERS MAKES 18


1 ¼ cups all purpose flour1 ½ teaspoon baking powder

¼ teaspoon salt2 teaspoons sugar

1 egg, slightly beaten¼ cup and 2 tablespoons milk

1 tablespoon vegetable oil8oz can crushed pineapple,

drainedExtra vegetable oil for frying

Glaze

1 Combine flour, baking powder, salt andsugar in large bowl. Stir well and setaside.

2 Combine egg, milk, oil and pineapple ina small bowl and mix. Add to dryingredients and stir until moistened.

3 Pour 2-3 inches of oil in pan and heat to190C. Drop batter in teaspoonfulsturning once.

4 Drain on paper towel and pour overglaze.

Tip:This recipe is so easy it’s suitable for children to make!

- 219 -

MINI SPRING ROLLS


600g mixed vegetables e.g.carrots, snow peas, leeks

1 tablespoon onion, chopped50ml sesame oil

30g fresh ginger, finely chopped1 clove garlic, finely chopped

2 tablespoons sesame seeds,toasted

1 tablespoon soy sauce10 filo pastry sheets150g butter, melted

1 Grease baking trays.

2 Cut and peel vegetables into long stripsand combine spring onion.

3 Heat sesame oil in pan until smokingthen add vegetable mix.

4 Cook for 2 minutes stirring continuously.

5 Stir in ginger, garlic, sesame seeds andsoy sauce. Cook for 1 minute.

6 Place mixture on plate to coolcompletely.


8 Lay pastry on surface and brush oneside with butter. Place another sheet ontop and butter that new side.

9 Repeat to produce 5 double sheets (twolayers of filo).

10 Cut into 9 rectangles.

11 Spoon filling on to short ends. Roll upsides to enclose filling.

12 Place in oven for 10 to 12 minutes.

13 Serve immediately.

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SPAGHETTI AND CHEESE PIES

Enjoy a taste of the simple life with these deliciously simple ingredients.


8 tasty cheese slices1 x 420g can spaghetti in

tomato sauce and cheese8 slices white toast bread,

crusts removedButter for spreading

1 Spread one side of each bread slicewith butter and place buttered side downin 8 muffin tins.

2 Bake at 180C until the bread cases arecrispy.

3 Line each case with a tasty cheese sliceand fill with Heinz spaghetti.

4 Return to oven for 15 minutes until thespaghetti is hot and the cheese hasmelted.

5 Garnish if you like with chopped herbsor a little grated tasty cheese.

Keep your words soft and sweet–you never know when you may have to eat them.

- 221 -

INDEX

Affogato, 72Angels Food, 49Apple Crumble, 50Apple Crumble, Microwave, 50Apricot Delight, 173Beef Casserole, 88Beef Goulash Soup, 188Beef Paprika, 89Beef Pie, 90Beef Stroganoff, 91Beef, “Stifatho” Greek Dish (Braised

Beef and Onions), 93Beef, Dora Wat–Ethiopian recipe,

109Beef, Nan Pin’s Sweet and Sour Beef,

92Biscuits, Aggression Cookies, 3Biscuits, Anzac–Wholemeal, 4Biscuits, Anzac, 5Biscuits, Apricot Anzacs, 3Biscuits, Biscuits, 9Biscuits, Butter Oat Snaps, 6Biscuits, Canook, 6Biscuits, Caramel Cookies, 14Biscuits, Choc-Chip Cookies, 7Biscuits, Chocolate Melting Moments,

7Biscuits, Chunky Chocolate Cookies,

8Biscuits, Chunky Triple Chocolate

Chips, 10Biscuits, Cocoa Afghans, 4Biscuits, Ginger Biscuits, 11Biscuits, Gingernuts, 11Biscuits, Jam Drops, 5Biscuits, No Roll Sugar Cookies, 12Biscuits, Peanut Butter Cookies, 8Biscuits, Peanut Butter, 13Biscuits, Weekender, 14Bread, Garlic Focaccia, 19Brownies, 173Brownies, Black Bottom, 174Brownies, White Chocolate

& Caramello, 185Butter, Lemon, 76Butter, Passionfruit and Pineapple, 76Butterscotch Crunchy, 82Cake, Anzac, 25Cake, Apple, 26Cake, Apricot, 26Cake, Banana (Large), 27Cake, Banana Bread, 28Cake, Barm Brack, 29Cake, Boiled Fruit, 30Cake, Bran Loaf, 27Cake, Caramel Banana, 31

Cake, Cherry Almond, 32Cake, Chocolate Olive Oil, 33Cake, Date Loaf, 30Cake, Diabetic Fruit Cake, 206Cake, Fly Away Sponge, 34Cake, Gluten Free Banana, 205Cake, Jumble, 34Cake, Lemon with Lemon Cream Cheese Icing, 35Cake, Mars Bar Mud, 36Cake, Nutmeg, 37Cake, Orange and Poppyseed, 38Cake, Orange Semolina, 39Cake, Pineapple Boiled Fruit, 32Cake, Pumpkin & Prune, 40Cake, Pumpkin Fruit, 40Cake, Raspberry Coconut, 41Cake, Rhubarb Coconut, 42Cake, Spice, 43Cake, Strawberry Hazelnut Gateau, 44Cake, Tea Loaf, 41Cake, Ultimate Flourless Choc

Cupcakes, 45Cake, Upside Down, 46Cake, Van’s Boiled Fruit, 46Cake, Walnut Health Loaf, 29Cake, Zucchini, 42Cakes, Egg Free Chocolate Cup, 207Calamari, Garlic and Calamari with Parmesan, 115Candy and Cream Ribbon, 52Cannelloni, Spinach and Ricotta, 145Caramels, 194Casserole, Easy Pasta Beef

Casserole, 125Cheese and Bacon Savouries, 214Cheese Wedges, 215Cheesecake, Cookies and Cream, 55Cheesecake, Mango Swirl, 60Cheesecake, Mars Bar, 63Cheesecake, Tiramisu, 70Chicken & Cashew Stir-Fry, 99Chicken and Potato Slice, 98Chicken and Vegetable Bake, 100Chicken Casserole, 97Chicken Chow Mien, 100Chicken Flan, 101Chicken in an Oven Bag, 102Chicken Kebabs, 103Chicken Lasagne, 104Chicken Nuggets, 103Chicken Pie, 105Chicken Satay, 106Chicken, Apricot, 96Chicken, Bacon Wrapped with Creamy Mushroom

Sauce, 97Chicken, Crispy Spiced Thai, 107Chicken, Crusty Chicken Casserole, 108

- 222 -

Chicken, Easy Country, 110Chicken, Flamenco, 110Chicken, Orange Chicken Legs, 112Chicken, Swiss, 111Chicken, Tandoori, 112Chicken, Tomato and Coconut

Chicken Curry, 113Chicken, Tortilla Chip Chicken

Casserole, 114Chicken, Yummy Chicken & Chips,

114Choc Nut Balls, 194Chocolate Banana Split, 53Chocolate Fudge, 195Chocolate Souffle, 54Crème Brulee, 56Curd, Lemon, 79Dip, Creamy Apricot, 72Dip, Hommos, 73Dip, Orange Juice Hommos, 73Dip, Mexican, 74Dip, Spinach, 74Double Dipped Chocolate

Strawberries, 57Dressing, Heather’s Balsamic, 78Dutch Meat Croquettes, 136Easy Corn Rolls for Kids and Adults,

216Filling, Caramel, 81Filling, Citrus, 81Filling, Lemon Tart, 81Filling, Pecan Tart, 81Frittatas, Individual Ham, Fetta and

Sweet Potato, 217Fritters, Corn, 215Fritters, Pineapple, 218Frozen Fruit Treats, 216Glaze, 82Glaze, Toffee for Cakes, 82Gluten Free Coffee Kisses, 208Gluten Free Oaty Thins, 208Golden Dumplings, 54Greek Macaroni Casserole, 131Ham Steaks with Pineapple, 150Hamburger Gravy and Mashed

Potatoes, 94Hot Avocado with Crab, 95Icing, Caramel, 83Icing, Cloud Caramel, 83Icing, Coffee, 83Lamb Spinaci, 121Lamb, Devilled Lamb Cutlets, 121Lamb, Greek Style Leg of Lamb, 122Lamb, Navarin of Lamb, 123Lasagne with Bolognaise Sauce, 127Lasagne, Pumpkin, 129Lasagne, Roast Pumpkin and

Mushroom Lasagne, 144Lemon Delicious, 60

Macaroni Bake, 149Marinade, Easy Steak, 77Marinade, Recipes, 77Marmalade, Mandarin Marnier, 80Marshmallow, 196Mayonnaise, 78Meat Loaf, Cottage Cheese, 124Meat Loaf, French Onion, 126Meatloaves, Mini Beef and Pine Nut, 128Mince Chow Mien, 126Mince, Kids Choice Russell Mince, 124Mini Spring Rolls, 219Mint Sauce, 78Mousse, Swiss Chocolate, 69Muffins, Caramel Easter Egg, 155Muffins, Cheesy, 156Muffins, Chocanana, 157Muffins, Chocolate, 158Muffins, Cinnamon Pear, 157Muffins, Hazelnut Plum, 159Muffins, Jam & Cream, 159Muffins, Marmalade Almond, 161Muffins, Nestle Triple Choc, 160Muffins, Soy Milk, 210Muffins, Tasty Ham & Cheese, 156Muffins, Triple Treat Chocolate, 161Muffins, Wholemeal Raspberry, 160Nutty Marshmallow Bars (gluten free), 210Pancakes, Apple Flapjacks with Golden Butter, 17Pancakes, Good Thin Crepes, 17Pastry for any Savoury Recipes, 22Pastry, Quick Cake, 22Pastry, Quick Flaky, 22Pavlova, 64Peach Kuchen, 65Peanut Brittle, 195Pecan and Vegetable Bake, 141Peppermint Humbugs, 197Pie, Bacon and Egg, 147Pie, Impossible, 150Pie, Lemon Meringue, 61Pie, Sweet Impossible, 68Pies, Spaghetti and Cheese, 220Pizza Base, 200Pizza, Aussie, 201Pizza, Deep Dished Vegetarian, 202Pizza, Turkey with All the Trimmings, 201Pizza, Yoghurt Chicken, 202Pork, Spicy Pork Chops, 134Potato and Zucchini Bake, 142Potato Wedges, 143Potato, Cheese and Potato Bake, 139Potato, Paprika Roasted Potatoes and Pumpkin, 143Potato, Scalloped Potatoes and Corn, 145Potatoes, Baked Jacket, 138Potatoes, Crispy Roasted, 205Potatoes, Port with Crushed Potatoes, 133Pudding, Butterscotch Self Saucing 51Pudding, Chocolate Self Saucing, 53

- 223 -

Pudding, Lemon Delicious, 59Pudding, Rice, 66Pudding, Sago Plum, 66Pudding, Saucy Chocolate, 65Pudding, Sticky Date with

Butterscotch Sauce, 67Pumpkin Vichyssoise, 142Pumpkin, Glazed, 138Quiche Base, 151Quiche Lorraine, 151Quiche, Cheese and Bacon, 147Quiche, Mini, 218Rice, Fried, 148Rice, Microwave, 87Rice, Savoury, 149Salad, Caesar, 164Salad, Char Grilled Vegetable, 204Salad, Chinese, 165Salad, Couscous, 166Salad, Italian Roasted Vegetable, 166Salad, Italian Zucchini, 167Salad, Kids Tuna Sunshine, 167Salad, Mango & Avocado, 209Salad, Noodles & Salami, 168Salad, Pasta, 165Salad, Potato, 169Salad, Roast Sweet Potato & Bacon,

169Salad, Tri-Coloured Pasta, 170Salad, Watermelon & Feta, 170Salmon and Sweet Mornay, 117Salmon, Smoked Salmon Linguine

with Asparagus, 118Sauces, Chocolate, 84Sausage Pie, 134Sausage, Noodle and Sausage

Casserole, 135Scones, Foolproof, 18Scones, Lo-Fat Pumpkin, 20Scones, Savoury, 21Slice, Apricot & Walnut, 172Slice, Apricot, 172Slice, Cheesecake, 175Slice, Chocolate Caramel, 176Slice, Chocolate Crunch, 175Slice, Chocolate Shortbread, 177Slice, Chocolate, 178Slice, Coffee Crunch, 179Slice, Family Sized Apple, 180Slice, Jam, 178Slice, Lattice Biscuit, 179Slice, Lemon Coconut Squares

(unbaked), 181Slice, Mars Bar, 181Slice, Pineapple Cheesecake, 182Slice, Raspberry Jelly, 180Slice, Sticky Lemon Passionfruit, 183Slice, Vanilla Slice, 184Slice, Weetbix, 182

Soup, Chicken & Corn, 189Soup, Chunky Chicken, 188Soup, Corn & Pumpkin, 189Soup, Dutch Pea, 190Soup, Hamburger, 191Soup, Minestrone, 192Soup, Roast Red Capsicum, Pumpkin & Sweet

Potato, 192Soup, Thai Style Pumpkin, 191Spaghetti and Mince Meat Casserole, 130Spaghetti Bolognaise, 129Steak with Prawns & Creamy Pepper Sauce, 211Strawberry and Vanilla Vol-Au-Vents, 57Sunset Soda, 72Sweet and Sour Meatballs, 132Sweet and Sour Mince, 132Tart, Jamie Oliver’s Lemon, 55Tartlets, Fruit, 58Tarts, Light Caramel, 62Toffee Apples, 196Toffee, Rica’s Orange Toffee, 198Tofu, Marinated Tofu with Broccoli, 140Tuna and Macaroni Bake, 120Tuna and Vegetable Casserole, 119Tuna Casserole, 116Tuna Loaf, 119Tuna Patties, 120Tuna Slice, 118Tuna, Corn & Tuna Pie, 115Tuna, Perfect, 116Veal and Apricot Terrine, 137Zucchini Slice, 146

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