BAKED BEAN STEW

INGREDIENTS:

2 tbls tomato paste
coriander, cumin to taste
1 beef stock cube
500gr mince
1 onion chopped
1 tin baked beans
1 tin tomatoes or 3-4 large tomatoes chopped
2 tbls chutney

METHOD:

Brown mince and onion.
Add tomatoes, beans and chutney.
Cook until liquid is reduced.
Serve with toast or mashed spuds.

CRUSTLESS QUICHE LORRAINE (MICROWAVE)

INGREDIENTS:

3 eggs
1 cup cream
1/2 cup milk
1 tbls parsley
salt & pepper
80gr grated cheese
3 spring onions chopped
1 tbls onion
80gr chopped ham

METHOD:

In mixing bowl add together the eggs, cream and milk.
Mix well.
Stir in the remaining ingredients.
Pour into a greased microwave quiche dish.
Cover, close the vent on the lid.
Cook on HIGH 12-14 mins.
Let stand for 2 minutes before slicing and serving.

Serves 4

SCRAMBLED EGG AND SPAGHETTI

INGREDIENTS:

4 or 5 eggs
pinch salt
1 tbls water
1/2 can spaghetti

METHOD:

Beat eggs then add salt and water.
Pour into heated oiled saucepan.
Stir frequently.
When almost cooked but still wet add spaghetti.
Heat through.
Serve hot on toast.

SUNSHINE TUNA

INGREDIENTS:

425gr can tuna/salmon drained
440gr can creamed corn
310gr can corn kernels undrained
5 heaped tbls (100gr) Sunshine Powdered Milk
1 cup choped shallots
1/2 teas white pepper

METHOD:

Combine all ingredients in a saucepan.
Stir gently until heated through.
Serve with rice and tossed salad.

Serves 4