f!h.

Salmon Savoury

INGREDIENTS

loaf425g can Salmon

4 hard-boiled Eggs, sliced

340g can Asparagus Cuts/SpearsGrated Cheese

mornay sauce1 small Onion, finely chopped

15g Butter or Margarine1 tbsp Plain Flour

¾ cup Milk

¼ tsp SaltSmall Bay Leaf

METHOD

Place salmon, eggs and asparagus in layers in a loaf tin or casserole dish. Cover with Mornay sauce and

top with cheese.

To make the Mornay sauce, melt the butter then add the onion and lightly fry until golden. Remove from heat and add flour while stirring. Return to heat and cook for one minute. Remove from heat and

gradually add milk, stirring all the time. Add bay leaf and salt. Return to heat and stir until thickened.

Remove bay leaf before adding to dish.

f!h.

~ 16 ~

f!h.

Salmon Mousse

INGREDIENTS

2 tbsp Gelatin1 Chicken Cube

1 cup Hot Water (not boiling)

425g can Salmon¼ cup Mayonnaise

2 tbsp Parsley, finely chopped1 tbsp Lemon Juice

1 small Onion, finely chopped

1 cup Sour CreamPinch of Pepper

METHOD

Place gelatin, chicken cube and hot water into large mixing bowl and beat or use food processor and

blend at high speed for 30 seconds. Add salmon, mayonnaise, parsley, lemon juice, onion and pepper. Then add sour cream and serve.

~ 17 ~

Salmon Patties*

INGREDIENTS

425g can Salmon

1 cup Mashed Potatoes

1 tbsp Onion, grated1 tbsp Parsley, chopped

1 tsp Lemon JuicePlain Flour

Egg, beaten

BreadcrumbsSalt and Pepper

METHOD

Combine all ingredients in a bowl. Shape the mixture into patties in the flour, then dip in beaten egg, roll

in breadcrumbs then fry. Serves 4.

Tuna & Pineapple*

INGREDIENTS

1 cup Milk

2 tsp Cornflour

1 large tin Tuna1 tsp Butter

2 tsp Curry Powder1 tbsp Chutney

1 small tin Pineapple Pieces

Juice of 1 LemonSalt and Pepper

METHOD

Warm milk in saucepan, then thicken with cornflour. Combine all other ingredients and add. Cook further 8 minutes.

f!h.

~ 18 ~

Crunchy Tuna Pie

INGREDIENTS

1 ½ cups crushed Cheese Jatz or similar Biscuits3 oz. Margarine

7 oz. tin Tuna

1 Onion, finely chopped¼ cup Celery, chopped

6 oz. Carnation Milk2 tbsp Mustard

2 Eggs, lightly beaten

Salt and Pepper

METHOD

Mix crushed biscuits with melted margarine and press into 8” pie plate – reserving 2 tablespoons of

biscuits. Bake in moderate oven for 10 minutes. Combine all ingredients and pour into pie crust.

Sprinkle with remaining crumbs. Bake in moderate oven for 30 minutes. Delicious hot or cold.

f!h.

~ 19 ~

Tuna with Cashews

INGREDIENTS

1 large can Tuna1 ¼ cups Milk and Tuna liquid

2 tbsp Butter

¾ cup CelerySmall Onion or Chives, chopped

2 tbsp Flour½ cup Cashew Nuts

1 cup grated Cheese

1 cup cooked RiceLarge Tomato, sliced

METHOD

Drain tuna – use the liquid from the can to add to the milk to make 1 ¼ cups. Melt butter, sauté onion and

celery. Remove from heat, add flour, then add liquid and stir till boils and thickens. Add tuna and cashews. Put half the cheese on base of a greased casserole dish, then add rice and finally tuna. Cover

with tomato slices and the rest of the cheese. Bake in moderate oven for 30 minutes or until the cheese has

browned on the top.

f!h.

~ 20 ~

Tuna & Pineapple*

INGREDIENTS

1 large can Tuna1 tsp Butter

1 cup Milk

2 tsp Curry Powder2 tsp Cornflour

1 tbsp Chutney1 small tin Pineapple Pieces

Salt and Pepper

METHOD

Warm milk in saucepan, then thicken with cornflour. Combine all other ingredients and add. Cook

further 8 minutes.

Sweet & Sour Tuna*

INGREDIENTS

1 large can Tuna1 ¼ cup Rice

1 jar Sweet and Sour Vegetables

METHOD

Bring 6 cups of water to boil. Add rice slowly. Cook until tender. Strain. Combine tuna and sweet & sour

vegetables in saucepan. Add rice - heat and serve.

f!h.

~ 21 ~

Tuna Curry

INGREDIENTS

2 tbsp Cooking Oil1 cup Water and 1 Chicken Cube

1 chopped Apple

1 dessertspoon Chutney1 chopped Onion

1 sliced ripe Banana1 rounded tbsp Flour

1 chopped Tomato

1 teaspoon or dessertspoon Curry Powder1 large can Tuna

Salt

METHOD

Saute apple and onion in oil. Stir in flour and curry powder and cook 1 minute. Add water and chicken stock, chutney, banana, tomato and cook a few minutes. Add tuna and heat through. Serve with boiled

rice.

f!h.

~ 22 ~

Tuna & Egg Pie

INGREDIENTS

6 oz. Shortcrust Pastry1 large tin Tuna

½ pint prepared White Sauce

1 teaspoon Anchovy EssenceSalt and Pepper

Grated Cheese2 hard-boiled Eggs

Parsley

METHOD

Line pie plate with pastry, prick base and bake for 10 min or until baked through. Cool slightly. Flake

tuna, mix into white sauce with anchovy essence, season to taste. Mix well. Fill pastry with filling.

Sprinkle with grated cheese, return to oven for 15 to 20 min. or until heated through and cheese is golden brown. Remove from oven and cover with slices of hard-boiled eggs and sprinkle with parsley.

f!h.

~ 23 ~

quich"

Egg Pastry Shells for Quiches

INGREDIENTS

⅔ cup Margarine

3 cups Plain Flour½ tsp Salt

5 tbsp Cold Water

1 Egg, beaten½ tsp Vinegar

METHOD

Rub margarine into flour and salt until mixture resembles coarse meal. Combine water, egg and vinegar. Add to flour mixture a tablespoon at a time, tossing with a fork until mixture forms a ball. Divide into 3.

Wrap and chill (or freeze until needed). Roll to fit 23 cm (9 inch) pie plate. Prick bottom and sides. Bake

in moderately hot oven 10 to 12 minutes. Makes 3 shells which can be frozen.

quich"

~ 25 ~

Entertainer’s Quiche

INGREDIENTS

Pastry

1 ½ cups Plain Flour

Squeeze of Lemon Juice

Pinch of Salt

⅓ cup Butter½ tsp Baking Powder

3+ tbsp Water

Filling

2 cups Grated Cheese2 Bacon rashers, chopped finely and fried

6 sliced sauteed mushroom

Shallots1 can Crab meat

4 Eggs1 cup Cream

1 cup Milk

Pepper

METHOD

Line greased tin or tins with pastry.

Line pastry with cheese, bacon and chosen ingredients then pour over mixture of eggs, cream, milk and pepper. Be careful not to overfill each pie shell. Cook for 10 minutes at 450 degrees F then at 350 F for

30 minutes.

quich"

~ 26 ~

Quiche Lorraine Cordon Bleu

INGREDIENTS

Filling

1 Egg

¼ pint (150 mL)Cream or Milk1 Egg Yolk

1 rounded tbsp Cheese

Salt and Pepper½ oz Butter

2 – 3 rashes of streaky Bacon (diced)1 small onion (thinly sliced)

METHOD

Line quiche ring tin with pastry. Beat egg and extra egg yolk in bowl and add cheese, seasoning, cream

or milk. Melt butter in a small pan and add the bacon and onion and cook until golden. Turn contents of pan into egg mix, combine well and turn into pastry case. Bake for about 25-30 minutes in 325F degree

oven. Serve hot or cold.

quich"

~ 27 ~

Salmon Cheese Quiche

INGREDIENTS

Filling

1 small can Salmon (drained)

1 small can Mushrooms2 Eggs, beaten

¼ pint Milk

1 cup grated CheeseSalt and Pepper

Chopped Parsley

METHOD

Line an 8 inch flan or quiche dish with pastry. Bake at 200C for 15 minutes. Place salmon and mushrooms in pastry case and pour over beaten eggs and milk to which salt and pepper, parsley and most

of the cheese has been added. Sprinkle with remainder of cheese and bake for 20-30 minutes until set. Serve hot. Serves 4.

quich"

~ 28 ~

beef.

beef.

African Beef Stew

INGREDIENTS

700g Steak cubed2 Onions

2 Carrots

45g Margarine2 level tbsp Tomato Puree

1 Bay LeafPinch of Ginger

Shake of Cayenne Pepper

1 tbsp Lemon Juice1-2 Cloves

1 ¾ cups Stock (2 beef stock cubes)30g Peanut Butter

30g Flour

2/3 tablespoons Water

METHOD

Brown steak and vegetables in margarine. Stir in tomato puree, bay leaf, spices, lemon juice and stock.

Put in casserole and cook in middle of oven for 2½ hours. Add peanut butter and flour blended with

water to thicken. As a variation, use diced chicken instead beef and add a little honey.

~ 30 ~

Barb’s Easy Beef Dish*

INGREDIENTS

1 kg Round Steak (cubed)

Can of TomatoesOnions cut into rings

Small Potatoes (canned or fresh)

Can of BeansBaby Carrots (canned or fresh)

METHOD

Combine and cook in casserole for 1½ - 2 hours or until tender.

Beef & Rice Swiss Style

INGREDIENTS

125g Bacon chopped

1 Onion

500g Blade Steak, cubed3 cups Beef Stock

Salt and Pepper1 cup Rice

1 tbsp chopped Parsley

METHOD

Fry bacon and onion in saucepan. Add meat. Fry until browned. Add 1 cup of stock, salt and pepper. Simmer until cooked (about 1 hour). Add remaining 2 cups stock. Bring to boil, add rice and simmer a

further 15-20 minutes. Add parsley.

beef.

~ 31 ~

beef.

Beef Strips

INGREDIENTS

500g Round or Topside Steak

1 tbsp Plain Flour1 tsp Curry Powder

3 tbsp Oil

1 Onion sliced1 small clove Garlic, crushed

1 tbsp Soy Sauce1 tbsp Tomato Sauce

¾ cup Tinned Pineapple Pieces (drained)

¼ cup Juice from Pineapple½ cup Beef Stock

1 tbsp Cornflour½ cup Walnut Pieces

METHOD

Partially freeze steak and finely slice to thin strips or buy beef already cut into strips. Mix flour and curry

powder in bowl. Add beef strips and toss well. Heat 2 tablespoons of the oil in frying pan and stir-fry beef quickly until browned. Remove and keep warm.

Add remaining ingredients except cornflour and walnut pieces. Bring to boil. Add cornflour (mixed to a paste with a little cold water). Return beef strips to pan with walnuts. Stir well and simmer 2 minutes. Do

not boil.

~ 32 ~

beef.

Beef Strips in Tomato Cream Sauce

INGREDIENTS

1 kg Round Steak

¼ cup Flour1 tbsp Butter

1 medium Onion, chopped

1 can Tomato Soup (or tomatoes)250g Mushrooms, sliced, sauteed

1 cup Sour Cream or Evaporated Milk1 tsp Salt

Pinch Pepper

1 tbsp Oil½ Capsicum, diced

1 Stock Cube & ¾ cup Water1 tbsp Worcestershire Sauce

METHOD

Cut beef into thin strips. Dredge in flour, season with salt and pepper then saute in half oil and butter in

frying pan. Place in large saucepan. Add rest of oil and butter in frying pan and cook onions and capsicum for a few minutes. Add to beef together with mushrooms, tomato soup, stock and

Worcestershire sauce. Simmer 1 hour. Remove from heat, stir in sour cream or evaporated milk. Place

over low heat, stirring until mixture is hot but do not all (cream) to boil. Serves 6.

~ 33 ~

beef.

Beef & Vegetable Stew

INGREDIENTS

2 tbsp Plain Flour

Salt and Pepper600g Chuck Steak

60g Margarine

8 small Pickled Onions1½ cups Beef Stock

4 Carrots3 sticks Celery

125g Mushrooms

METHOD

Place flour, salt and pepper into mixing bowl. Cut meat and coat with flour. Melt margarine and fry onions and meat. Stir in stock, boil and cook until thickened. Add veggies. Cook 2 hours.

~ 34 ~

beef.

Brown Stew

INGREDIENTS

2 kg thickly cut Blade or other Stewing Steak

1 cup Plain Flour2 level tsp Mustard

2 cups chopped Onion

2 cups chopped Carrots2 cups chopped Granny Smith Apples

3 Tomatoes2 cups Pineapple Juice

4 level tbsp Chutney

4 level tbsp Brown Sugar

METHOD

Roll steak in flour, mustard, salt and pepper. In large heavy pan, brown steak in hot oil, turning

frequently. Put steak, onions, carrots, tomato and apples in large saucepan, stir well, when simmering add

chutney, brown sugar and pineapple juice. Stir well. Cook slowly, about 2-2½ hours. Serves 20.

~ 35 ~

beef.

Chinese Steak

INGREDIENTS

500g Grilling Steak or Beef Strips

1 Capsicum1 packet Mushroom Soup

1 tbsp Soy Sauce

2 tbsp Oil2 sticks Celery

2 large Onions2 ¼ cups Water

METHOD

Cut steak into small strips. Cut vegetables into large pieces, Chinese style. Heat oil. Add capsicum, celery

and onions. Fry 1 minute, then remove from pan. place steak into pan and brown evenly. Blend soy sauce with water and add to pan. Return vegetables to pan and simmer gently for about 10 minutes. Serve with

rice.

~ 36 ~

beef.

Honey, Beef and Beans

INGREDIENTS

3 tbsp Oil

4 level tbsp Flour, seasoned with Salt and Pepper4 level tbsp Honey

2 tbsp Soy Sauce

2 level tbsp Butter/Margarine2 Onions

1kg Topside Strips½ cup Vinegar

1 cup Tomato Sauce

2 cans Lima Beans or 3-Bean Mix4 level tbsp Parsley, finely chopped

2 cups Beef Stock1 tbsp Green Ginger, chopped

METHOD

Heat oil and butter. Fry onions lightly. Remove from pan. Add extra butter if needed. Toss meat in flour

and fry 10 minutes until brown. Add stock, honey, soy sauce, vinegar and tomato sauce. Simmer gently until meat is tender. 10 minutes before serving, fold in beans and ginger.

*Can be cooked in oven as a casserole - approx. 1½ to 2 hours.

~ 37 ~

beef.

Pineapple Beef Curry

INGREDIENTS

1 Onion

1 Carrot1 Apple

1 tbsp Butter

Minced Steak3 tbsp Flour

2 cups Water1½ dessertspoons Curry Powder (or to taste)

2 Beef Cubes

⅓ cup Sultanas

450g Pineapple Pieces (drained)Juice of Lemon

Salt and Pepper

METHOD

Chop onion, grate carrot, peel, core and chop apple. Melt butter, add onion, carrot, apple and meat. Stir until meat is browned and separated. Pour off surplus fat, stir in flour and curry powder. Cook for 1

minute and add warm water containing stock. Stir, add sultanas, pineapple and lemon juice. Cook for 1

hour. Serve with rice.

~ 38 ~

beef.

Spanish Steak

INGREDIENTS

750g Round Steak

¼ cup Plain Flour3 tbsp Margarine

1 Onion

1 level tsp Sugar1 can Peeled Tomatoes

1 Beef Stock cube1 cup Water

1 level tsp Vegemite

1 large green Capsicum1 dessertspoon Cornflour

Salt and Pepper to taste

METHOD

Cut into strips. Toss in bag with flour seasoned with salt and pepper to coat meat. Heat margarine, add onion and brown. Drain liquid from tomatoes. Add to onion with sugar, stock and Vegemite. Replace

meat. Simmer over low heat until cooked. Add capsicum, tomatoes and blended cornflour to thicken. Serve with rice.

~ 39 ~

beef.

Steak or Chops in Spicy Sauce

INGREDIENTS

500g Stewing Steak or Chops

2 tbsp Flour1 tsp Dry Mustard (or ¼ tsp of Mustard, Ginger, Curry, Mixed Spice)

1 Carrot

1 Onion2 tsp Worcestershire Sauce

1 tbsp Vinegar1¼ cups Water

1 tsp Sugar

1 tsp Salt4 tsp Tomato Sauce

METHOD

Mix flour and mustard. Coat steak or chops in it and place in casserole with lid. Cover meat with carrot

and onion. Combine remaining ingredients and pour over meat. Cover and cook in a moderate oven for 1½ - 2 hours.

*Variations: Add 2 tbsp of Plum Jam and 1 tbsp of Lemon Juice OR add ½ cup Sultanas.

~ 40 ~

beef.

Swiss Steak

INGREDIENTS

1 kg Chuck (stewing) Steak

1 Red Capsicum1 cup Tomato Juice

1 tbsp Cornflour

1 Tomato1 packet French Onion Soup

250g Mushrooms1 tbsp Worcestershire Sauce

Salt and Pepper

METHOD

Cut meat into cubes. Put in greased casserole dish with lid. Sprinkle with soup mix. Top with sliced, peeled tomato, sliced capsicum and sliced mushrooms. Combine cornflour, tomato juice, salt, pepper and

Worcestershire sauce. Pour over vegetables. Cover in moderate oven for approximately 2 hours or until

meat is tender.

~ 41 ~

beef.

Topside Casserole*

INGREDIENTS

750g Topside Steak

15g Butter½ packet Maggi Tomato Soup

1 cup Water

½ tsp Chili Sauce (optional)2 Onions quartered

1 Green Capsicum, diced125g Mushrooms, sliced

METHOD

Saute meat in butter until browned. Whisk tomato soup and water. Bring to boil and then add to meat.

Simmer for 50 minutes (or casserole 1½ hours). Add onions, capsicum and mushrooms and simmer (or casserole) for 20 minutes more.

~ 42 ~

lamb.

lamb.

Cheese Topped Chops*

INGREDIENTS

4 Lamb Chops

Salt and Pepper

Cheese Topping:

30g Butter

30g Plain Flour150ml Milk

Small Egg, beaten

Small Onion½ cup Grated Cheddar Cheese

90g Parmesan CheeseSalt and Pepper

METHOD

Pan grill chops for 3 minutes each side. Place in casserole dish (lightly greased) in a single layer. Mix

topping ingredients all together. Top each chop, covering it entirely. Cook in moderate oven for 30 minutes. Top with parsley.

~ 44 ~

lamb.

Lamb & Apricots

INGREDIENTS

8 Chump Chops

2 tbsp Flour1 tbsp Oil

1 Onion, chopped

1 Green Capsicum, chopped1 can Apricot Halves, undrained

2 tbsp Soy SauceSalt and Pepper

METHOD

Coat chops with flour and brown in oil. Remove chops and slightly brown onions and capsicum. Add

undrained apricot halves and soy sauce. Stir until boiling. Add chops, cover and simmer about 45 minutes or until meat is tender.

~ 45 ~

lamb.

Lamb Chops

INGREDIENTS

1 kg Chops

Flour seasoned with Salt and Pepper2 large Onions

250g Prunes, stoned

2-3 Cooking ApplesBrown Sugar

1½ cups Chicken Stock2 medium Potatoes

METHOD

Coat chops in flour. Alternate layers of chops, onions, prunes and apples in casserole dish, sprinkling

brown sugar on apples and prunes. Add stock and top with layers of sliced potatoes. Bake in moderate oven for 1 - 1½ hours.

* Variations: Omit prunes and: 1) substitute with 4 tomatoes and a little rosemary; 2) substitute with ½ cup chopped celery, 1 cup corn and ½ cup tomato puree, or; 3) add 125g bacon.

~ 46 ~

lamb.

Lamb Chop Hot Pot

INGREDIENTS

4 Neck Chops (fat removed)

1 Onion1 Carrot (other veggies can be used, e.g. Celery, sliced)

1 tbsp Margarine

2 medium Potatoes, thinly sliced1 Tomato, skinned and sliced (optional)

Salt and PepperPinch Mixed Herbs

Bay Leaf

1 cup Beef Stock

METHOD

Melt margarine and fry onion until clear. Place in casserole dish. Fry chops either side until browned.

Place in casserole dish and cover with carrot (and other veggies if used). Add other ingredients. Cook in moderate oven for 1½ hours. Serve with green vegetables.

~ 47 ~

lamb.

Lamb & Pineapple*

INGREDIENTS

6 Chump Chops

1 tbsp Flour3 rashers Bacon

6 slices Pineapple

1 cup Pineapple Juice (or syrup from can)Salt and Pepper

METHOD

Toss chops in flour. Fry bacon then brown chops. Place in casserole dish. Put a slice of pineapple and slice of bacon on each. Cover with pineapple juice. Bake for 45 minutes or until cooked.

Short Loin Chops*

INGREDIENTS

4 Chops

1 clove Garlic, crushed

Lemon Juice

METHOD

Fry each side required number of chops. After final turn, sprinkle with garlic and squeeze with lemon

juice. Fry with lid on until required taste.

~ 48 ~

minc"

minc"

Beef Gumbo*

INGREDIENTS

15g Margarine

1 Onion500g Minced Beef

1 tbsp Sweet Pickle

1 can (approx. 500g) Thick Beef and Vegetable Soup

METHOD

Melt margarine. Fry onions for 3 minutes. Add mince beef. Cook 5-8 minutes stirring constantly until

colour changes. Stir in pickle and soup. Heat through, stirring occasionally , then simmer for 15 minutes. Serve with rice and glazed carrots.

French Onion Meatloaf*

INGREDIENTS

1kg Minced Beef

1 packet French Onion Soup

⅔ cup Tomato Sauce

⅓ cup Water

2 Eggs, lightly beaten1½ cup Fresh Breadcrumbs

METHOD

Combine all ingredients. Place in greased loaf tin. Bake in moderate oven for 1 hour or until cooked.

~ 50 ~

minc"

Delicious Meatloaf

INGREDIENTS

2 slices Wholemeal Bread, crusts removed

½ cup Water, Stock, Soup or Red Wine500g High-Grade Minced Beef

2 tbsp chopped Onion

1 tsp chopped Parsley1 Egg

30g Butter or Margarine½ cup Tomato Sauce

Dried Basil or Mixed Herbs

Salt and Pepper

METHOD

Put bread in an overproof baking dish. Pour water, stock, soup or wine over and allow to soak for 5

minutes. Add meat, onion, parsley, egg, salt and pepper to dish and mix all ingredients well together with your hands, crumbling soaked bread well. Form mixture into loaf shape in the centre of the dish. Dot top

with butter. Place in a moderate oven for 45 minutes. Remove from oven and pour tomato sauce over top

and sprinkle with herbs. Return to oven and cook for another 30 minutes. If not using tomato sauce, cook loaf as is for 1¼ hours.

~ 51 ~

minc"

Meatballs

INGREDIENTS

½ kg Minced Beef

½ cup Soft Breadcrumbs2 tbsp Fruit Chutney

1 Granny Smith Apple, peeled and grated

Few drops Worcestershire SauceSalt

Parsley, finely choppedEgg, beaten

Dry breadcrumbs

METHOD

Roll beef, soft breadcrumbs, chutney, apple, Worcestershire sauce, salt and parsley into small balls. Dip in beaten egg and roll in breadcrumbs. Fry in oil or margarine at relatively high heat to brown each side

(approximately 5 minutes each side). When brown, turn to low heat for 10-15 minutes. Makes approximately 54 - cook about 18 in 3 batches.

~ 52~

minc"

Meatloaf*

INGREDIENTS

1kg Lean Minced Beef

1 cup Seasoned Stuffing Mix (packet)1 cup Tomato Puree

1 Egg

2 tbsp Tomato SauceSalt and Pepper

METHOD

Add stuffing mix, tomato puree, egg, salt and pepper to minced beef. Stir until smooth. With hands, shape into a loaf and place in a greased baking dish. Bake for 1 hour in moderate oven. Carefully tip away fat.

Spread tomato sauce on loaf and bake 30 minutes more. Can be served hot or cold.

~ 53 ~

minc"

Minced Beef Casserole

INGREDIENTS

2 Bacon Rashers, chopped

1 Onion, finely chopped750g Minced Beef

1 can Tomato Soup

185g Noodles1 Green Capsicum

½ cup Grated Cheese375g can Corn Kernels

METHOD

Fry bacon and onion. Add minced beef and brown. Add soup. Cook noodles separately. Drain corn. Fill

casserole with layers of meat, noodles, corn and capsicum, ending with meat. Cover and bake for 45 minutes then sprinkle with grated cheese and bake (uncovered) for a further 15 minutes.

~ 54 ~

minc"

Savoury Mince

INGREDIENTS

500g Minced Beef

1 small Onion1 tbsp Tomato Paste

¾ cup Water, Soup or Stock

Parsley1 Carrot, chopped

1 stalk Celery, chopped½ cup Frozen Peas

Bay Leaf

Salt and Pepper

METHOD

Fry bacon and onion. Add minced beef and brown. Add soup. Cook noodles separately. Drain corn. Fill

casserole with layers of meat, noodles, corn and capsicum, ending with meat. Cover and bake for 45 minutes then sprinkle with grated cheese and bake (uncovered) for a further 15 minutes.

~ 55 ~

minc"

Sue’s Spaghetti Bolognaise

INGREDIENTS

1 tbsp Oil (preferably Olive)

1 Onion, chopped½ Capsicum, chopped

Granulated Garlic

500g Minced Beef1 can Peeled Tomatoes

1 small can Mushrooms in Butter SauceSprinkle Dried Oregano

Sprinkle Dried Basil

140g Leggo Tomato PasteWater

METHOD

Heat oil in large frying pan. Place onion, capsicum and garlic in oil. Fry until soft. Add meat and stir frequently until brown. Pour off excess oil. Add remaining ingredients. Add about 1½ cups of water, or

until meat is covered. Simmer for 1 hour, stirring occasionally. Serve with spaghetti and parmesan cheese.

~ 56 ~

chicken.

chicken.

Chicken & Almonds

INGREDIENTS

1 Steamed Chicken, broken into pieces

4 oz Blanched Almonds1 Onion

½ cup Sliced Celery

½ cup Sliced Capsicum2 tbsp Soy Sauce

1 can Mushrooms1 small can Pineapple Pieces

1 can Cream of Chicken Soup

METHOD

Cook onion, capsicum, celery in pan with oil until tender. Add all other ingredients except almonds. Heat through then pour into casserole dish and sprinkle almonds on top. Serve with boiled rice.

~ 58 ~

chicken.

Chicken Dijon

INGREDIENTS

2 pieces Chicken, skin removed

Salt and Pepper2 level tbsp Mustard

½ carton Yoghurt

4 tbsp Grated Cheese

METHOD

Season chicken with salt and pepper. Combine mustard and yoghurt. Spread each piece of chicken with

mixture and place in a shallow dish. Sprinkle with cheese. Cover with foil, bake in hot oven for 30 minutes. Remove foil and increase temperature for 15 minutes until browned.

Chicken Casserole*

INGREDIENTS

1 Chicken, cut into pieces

1 Onion, chopped

220g can Mushrooms1 can Tomato Soup

1 cup Cream

METHOD

Combine all ingredients except cream and cook until tender. Add cream and reheat but do not boil. Serve

with noodles and peas.

~ 59 ~

chicken.

Chicken & Apricots

INGREDIENTS

1 Chicken, cut into pieces

2 medium Onions60g Butter

1 tbsp Cornflour

425g can Apricot Nectar125g Dried Apricots

½ Green Capsicum½ cup Sour Cream

Salt and Pepper

METHOD

Brown chicken in butter. Remove from pan. Fry onions. Blend cornflour with nectar, add to pan and stir until mixture boils and thickens. Add dried apricots and chicken. Cover and simmer for 15-20 minutes or

until chicken is tender. Stir occasionally. Add capsicum, cook 5 minutes. Stir in cream. Reheat gently and serve. If sauce is too thick, add water or chicken stock.

*To freeze: do not add capsicum or cream.

~ 60 ~

chicken.

Cold Curried Chicken

INGREDIENTS

1 kg cooked Chicken, cut into bite-sized pieces

1 small Onion1 tbsp Oil

1 level tbsp Curry Powder

1 cube Chicken Stock¼ pint boiling Water

1 tsp Tomato Paste/Puree½ large Lemon

2 tbsp Fruit Chutney

½ pint Mayonnaise3 tbsp Cream

METHOD

Gently fry onion for 5 minutes. Stir in curry powder. Cook 3 minutes. Dissolve chicken cube in boiling water and add to pan with tomato puree. Squeeze lemon juice and add to pan with chutney. Simmer 5

minutes. Strain and cool. When cooled, add mayonnaise and cream. Mix with chicken.

~ 61 ~

chicken.

Chicken Dish

INGREDIENTS

1 Chicken

1 cup Chicken Stock (saved from cooking chicken)1 level tbsp Cornflour

425g Cream of Chicken Soup

60g Margarine1 large White Onion

1½ cups CeleryBacon

METHOD

Steam chicken. Remove meat from bones. Heat margarine and fry onion, bacon and celery until soft. add

soup and cornflour blended with the chicken stock. Add chicken and reheat over low heat.

Chicken Drumsticks

INGREDIENTS

Chicken Drumsticks

Carnation MilkSeasoning

2 tbsp Fine Breadcrumbs

2 tbsp FlourLittle Butter of Margarine

METHOD

Pour Carnation milk over drumsticks. Roll in seasoned flour and dried breadcrumbs. Arrange in well-greased casserole dish. Bake at 200C (170C in fan forced oven) for 30 minutes. Remove from oven and

brush drumsticks with butter or margarine. Return to oven for 5 minutes.

~ 62 ~

chicken.

Chicken & Rice Souffle

INGREDIENTS

1 small Roasted Chicken

4 oz Ham2-3 cups cooked Brown or White Rice

1 tin Cream of Chicken or Celery Soup

1 cup cooked Peas and Carrots1 Onion, diced

1 small Red Capsicum1 stick Celery

2 Eggs

Butter, Grated Cheese and Breadcrumbs for topping

METHOD

Butter/grease a casserole dish. Cover bottom of dish with rice. Slice ham and chicken into bite-sized

pieces and place both on rice. Fry onion, capsicum and celery and add to soup then add egg yolks. Beat egg whites and fold into mixture then pour over meat. Top with cheese and breadcrumbs and knobs of

butter. Bake in moderate oven until browned on top, about 30 minutes.

*A substitute for the eggs is a carton of sour cream.

~ 63 ~

chicken.

Chicken Wings

INGREDIENTS

10 Chicken Wings

2 tbsp Honey2 tbsp Tomato Sauce

2 tbsp Lemon Juice

⅓ cup Soy Sauce

¼ tsp Ginger, finely grated

METHOD

Mix lemon juice, soy sauce and ginger in large dish. Add chicken wings and coat with mixture. Cover and

leave in fridge for about 5 hours. Drain wings and add honey and tomato sauce to remaining mixture.

Grill wings for 5 minutes then brush them thickly with honey mixture. Grill for 5 minutes more, then turn over and brush with honey mix. Grill for another 10 minutes and serve.

~ 64 ~

chicken.

Grilled Chicken

INGREDIENTS

4 Chicken Breast fillets

1 tbsp chopped Parsley½ tsp Chicken Stock Powder

¼ tsp Curry Powder

1 cup Orange Juice2 tsp grated Orange Rind

½ tsp Dry Mustard½ tsp Ground Nutmeg

Salt and Pepper

METHOD

Place orange juice and rind with mustard, curry, nutmeg and parsley in dish, add chicken stock and stir well. Salt and pepper chicken chicken breasts and add to mixture and coast well with juice, rind, mustard

and nutmeg. Cover and put in fridge for 2 to 3 hours, turning chicken 2 or 3 times. Take out chicken pieces and place under grill. Grill slowly, turn often so they do not burn. Grill about 30 minutes and brush

with remaining mixture as it cooks.

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chicken.

Chicken Pieces*

INGREDIENTS

Chicken Pieces

1 packet Brown or French Onion Soup1 can Apricot Nectar

METHOD

Mix chicken pieces with other ingredients in casserole, cover and cook in oven at 180C (150C in fan

forced oven) for 1½ hours.

Chicken Pieces II*

INGREDIENTS

Chicken Pieces

1 tsp Ground GingerSmall can Orange Juice

1 Chicken Stock Cube

60g Flour60 mL Oil

1 cup Water

METHOD

Roll pieces in flour and ginger. Fry in oil until brown on all sides. Put in casserole dish with remaining

ingredients. Cover and bake in moderate oven for 1½ hours.

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chicken.

Lemon Chicken

INGREDIENTS

4 pieces Chicken

Salt and PepperButter, Margarine or Oil

Lemon Sauce:

1 tbsp Tomato Sauce2 tsp Vegetable Oil (or margarine)

3 tsp Sugar

2 tsp Soy Sauce3 tsp Lemon (or vinegar)

METHOD

Smear chicken with butter, margarine or oil, sprinkle well with salt and pepper and grill slowly until golden brown (about 10 minutes). Turn and butter and season other side and continue grilling another

10-15 minutes (if the pieces are breast, the grilling will take much less time). If you wish, you can bake

the chicken and bake small potatoes at the same time, which will take 30-45 minutes. While chicken is cooking, place lemon sauce ingredients in a small saucepan. Mix well and heat until warm. Place cooked

chicken on a serving plate and pour sauce over the pieces. Serves 2.

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Asparagus & Cheese Bake

INGREDIENTS

2 tbsp Butter

1 tbsp Plain Flour1½ cups Milk

½ tsp Salt

4 hard-boiled Eggs, sliced¼ tsp Pepper

¼ tsp Dry Mustard1 cup Cheddar Cheese, grated

½ cups canned Asparagus (drained)

METHOD

Melt the butter in a saucepan and add flour and cook a few minutes. Stir in the milk gradually and bring to the boil. Add seasoning and ¾ of grated cheese. Stir well until cheese melts. In buttered casserole dish

arrange asparagus, eggs and sauce in layers, repeating until all the ingredients are used. Top with remainder of cheese and bake in moderate oven for 20 minutes or until heated through and top is golden

brown.

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Baked Cream Potatoes

INGREDIENTS

1kg Potatoes

1 cup Mayonnaise½ cup Sour Cream

¼ cup Milk

2 Eggs2 tsp Mustard

Salt and Pepper2 tbsp chopped Parsley

5 tbsp grated Cheddar Cheese

¼ cup grated Parmesan Cheese

METHOD

Peel and chop potatoes, cook and drain well. Mash until smooth, mix with mayonnaise, sour cream, milk,

lightly beaten eggs, mustard and parsley. Season with salt and pepper. Press mixture through sieve (or put through blender and whiz). Spoon into greased oven dish, sprinkle with combined cheeses and bake

in moderate oven for 20-30 minutes or until golden on top.

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Cauliflower Casserole

INGREDIENTS

½ medium Cauliflower

30g Butter1 Onion

430g can Cream of Mushroom Soup

2 tbsp Mayonnaise½ tsp Mustard

½ cup Milk¼ cup White Wine

Salt and Pepper

4 Shallots1 cup Fresh Breadcrumbs

METHOD

Separate cauliflower. Cook until firm in salted water. Drain, melt butter in saucepan, add onion and saute until tender. Add undiluted soup, mayonnaise and mustard, stir until combined. Add milk, wine, salt and

pepper, stir over medium heat until sauce boils. Add chopped shallots, reduce heat, simmer 2 minutes.

Place cauliflower in casserole dish and pour sauce over it. Sprinkle breadcrumbs on top. Bake uncovered in moderate oven for 15-20 minutes.

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Potato Cheese Bake

INGREDIENTS

3 large potatoes

4 small Onions1 tbsp Flour

½ tsp Salt and pinch Pepper

¼ cup cubed Cheese1 small tin Evaporated Milk

3 slices Bacon (optional)

METHOD

Slice potatoes and onions. Sprinkle potatoes with flour, salt and pepper, spread a layer of onions on top

repeat then add another layer of potatoes and onion with cheese on top. Pour on evaporated milk. Top

with chopped bacon and bake in moderate oven for 1 hour. Cover after 30 minutes or when bacon is crisp.

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Vegetable Casserole

INGREDIENTS

250g Spinach

2 sliced Carrots1 large sliced Zucchini

1 large Onion

200g Cauliflower Florets200g shredded Cabbage

Sauce:

30g Butter30g Flour

150ml Skim Milk200g grated Edam Cheese

1-2 tsp Curry Powder

150mL liquid from boiling Vegetables

Topping:

30g fresh Breadcrumbs

Small quantity Cheese

METHOD

Place green leaves of spinach only into a saucepan, cover and cook for about 10 minutes. In a large pan,

bring carrots, zucchini, onion, cauliflower and cabbage to the boil. Reserve 150ml of the liquid. Place veggies in large casserole dish, arranging spinach on top.

To make the sauce, melt the butter, stir in flour and cook for 1 minute. Gradually add stock and skim milk. Simmer for 2 minutes, stirring continuously. Stir in 3/4 of the grated cheese. Stir in curry powder to

taste. Pour over the veggies. Combine remaining cheese and breadcrumbs and sprinkle on top of veggies. Bake for about 30 minutes. Serve hot.

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