FUSS-FREE LASAGNE

INGREDIENTS:

500gr mince
2 cloves garlic, crushed
250gr button mushrooms, sliced
600ml tomato pasta sauce
500gr fresh lasagne sheets
100gr baby English spinach
200gr low fat ricotta cheese
150ml can reduced fat evaporated milk
1/2 cup grated reduced fat cheddar cheese

METHOD:

1. Preheat oven to 200C (400F)
2. Heat a large non stick fry pan, add the mince and cook for 5 mins til browned.
3. Add garlic, mushrooms and tomato pasta sauce, bring to the boil.
4. Reduce heat and simmer for 10 mins.
5. Spoon 1/4 cup of meat sauce into the bottom of a rectangular ovenproof dish.
6. Top with a layer of lasagne sheets and half of the meat mixture.
7. Top with another layer of lasagne sheets, half of the spinach leaves and the combined ricotta and evaporated milk.
8. Follow with another layer of lasagne sheets. Continue layering with the remaining ingredients, finished with a layer of lasagne sheets topped with the spinach and ricotta mixture.
9. Sprinkle with grated cheese and bake for 30-40mins or until the cheese is golden and lasagne sheets are cooked through.

Serves 8

Accompany with salad or vegetables and garlic bread.

SAVOURY MINCE PIE

INGREDIENTS:

500gr mince
2 pinches of salt
2 pinches of pepper
1 lge onion
2 tbls plain flour
2 tomatoes
2 shortcrust pastry sheets
milk for glazing

METHOD:

Place mince, s & p, onion and 1/2 cup water in saucepan.
Allow to cook slowly till cooked.
Thicken with flour blended in a little water then cool.
Line greased pie dish with one sheet of pastry.
Fill with cooked mince mix and top with slices of tomat0.
Cover mince with remaining pastry sheet.
Moisten edges and seal the edges.
Make a small hole in the centre.
Brush with milk.
Bake mod to hot oven 200-220C for 30 mins.
Serve hot.

QUICK CHILLI CONCARNE

INGREDIENTS:

1 dess oil
500gr mince
1 onion chopped
2 cloves garlic
300gr can kidney beans)
480gr can tomato soup ) or Baked beans in sauce instead of kidney beans and tomato soup
1 teas chilli powder
salt

METHOD:

Fry onion, garlic and minced steak in oil until lightly browned.
Add tomato soup, undiluted, chilli powder and salt.
simmer gently 10 - 15 mins or until meat is tender.
Add undrained beans and heat through.
Serve with French Bread and tossed green salad.

CABBAGE ROLLS

INGREDIENTS:

500gr minced steak
250gr minced pork or 4 rashers chopped bacon
1 teas powdered stock
1/2 teas salt
1/4 teas pepper
1 diced onion
1 cup cooked rice
440gr tin tomato soup
12 cabbage leaves
2 tbls oil
2 tbls brown sugar
1/4 cup lemon juice or vinegar
1/2 cup evaporated milk

METHOD:

Combine meats, powdered stock, salt, pepper, onion and rive with evaporated milk. (You may need a little more milk.)
Remove thick stems from cabbage leaves and blanch in salted boiling water for 1 min until just softened.
Drain well then divide meat mixture evenly between leaves.
Fold in sides and roll up.
Fasten with toothpicks and skews.
Heat oil in saucepan and brown rolls lightly on each side.
Mix soup, sugar and lemon juice together and pour over rolls.
Cover and simmer for 1 1/2 hrs.
Maybe cooked in casserole in slow oven.

Serves 4.