CHICKEN MEATBALLS

INGREDIENTS:

500 gr lean chicken mince
60g dried breadcrumbs
1 onion, finely chopped
2 tbls fresh mint, chopped
1 teas garlic, minced
1 teas chilli, minced
4tbls sweet chilli sauce
1/4 cup plain flour

METHOD:

Preheat oven to 180C.
Combine the mince, breadcrumbs, onion, mint, garlic, chilli, and chilli sauce.
Form into little ball shapes.
Coat a pan with cooking spray, heat and brown each meatball all over.
Transfer to a tray lined with aluminum foil.
Bake for 15 - 20mins or until cooked through.

CREPES

INGREDIENTS:

1 1/4 cups plain flour
2 tbls sugar
pinch salt
3 eggs beaten
1 1/2 cups milk
2 teas melted butter
1 teas vanilla or 1 tbls brandy

METHOD:

Sift flour, sugar and salt in bowl.
Combine eggs and milk then stir into dry ingredients till mix is a smooth batter.
Let it sit for 2 hours.

Use crepe cooker or pour onto a lightly greased hot frypan and swirl around to make a large thin crepe. Cook quickly and flip if necessary. Fill with fresh or cooked fruit, roll up or stack and dust with icing sugar, or pour over some custard, add some cream. Dress them up as you wish.
If you would rather a savoury crepe, leave out the sugar, vanilla or brandy. You can add a herb/spice to flavour them if you wish.

ANN MORGAN BISCUITS

INGREDIENTS:

125 gr butter
1 cup sugar
1 egg
1 tbs Golden Syrup (opt)
1 cup Quick Oats
2 cups SR flour
3/4 cup sultanas
1/2 teas

Alternative flavours you can substitute if you wish : 1/4 teas Ginger, Coriander, Nutmeg, Cinnamon, Choc Chips

METHOD:

Preheat oven to 160C.
Mix all ingredients into your Kenwood mixer.
If the butter is hard, melt the butter then add it to the rest of ingredients and mix well.
Roll mix into little balls.
Press down on tray with a fork and bake for 15 mins.

Makes heaps and good tasting budget biscuits.

(Ann Morgan raised 7 children)

TOUCH OF BANANA MUFFINS

INGREDIENTS:

1/3 cup soft butter
2/3 cup sugar
2 eggs
1 3/4 cup plain flour
2 3/4 teas Baking Powder
1 cup ripe bananas mashed
1 teas vanilla

METHOD:

Preheat oven to 180C (350F).
Grease a 12 cup muffin tin and set aside.
In a large bowl, cream butter and sugar.
Mix in the eggs.
Next add the flour and baking powder alternatively with the bananas and vanilla.
Spoon batter into the greased muffin pan and bake for 16 -20 mins
Very nice muffins! Enjoy

CHICKEN STOGANOFF

INGREDIENTS:

2 tbsp oil
500g chicken, sliced
1 large onion, sliced
200g mushrooms, sliced
1 ½ tsp paprika
1 tsp oregano
200g light sour cream
50g tomato paste

METHOD:

Heat oil in a large pan and pan fry chicken.
Remove the chicken and set aside.
Fry the onions and mushrooms for 4-5 minutes then add in the paprika and oregano.
Cook a further 1-2 minutes.
Add the chicken back into the pan with the sour cream and tomato paste.
Simmer gently for 15 minutes and serve with fettuccine or rice tossed with fresh parsley.

SALMON SALAD

INGREDIENT:

1 round lettuce
1 cos lettuce
1 lge tin red salmon
2 carrots
2 apples
2 cucumbers
1/2 red capsicum
capsicum spears lightly cooked
3 spring onions or 1/2 Spanish red onion
3 hard boiled eggs
anchovy fillets

DRESSING INGREDIENTS:

4oz (tbs) condensed milk
1 oz (tbs) mustard
1 oz (tbs) vinegar
salt & pepper to taste

METHOD:

Wash and dry lettuce then shred them.
Grate carrots and apples.
Dice cucumbers.
Add onion and salmon.

Make the dressing now.
Mix condensed milk and mustard.
Beat in enough vinegar to thicken.
Pour dressing over the salad and toss.
Add salt and pepper to taste.
Decorate with asparagus spears, shredded red capsicum, hard boiled eggs (cut into wedges)
and slivered anchovy fillets.
Serve with hot boiled, buttered new potatoes and fresh bread.

PAW PAW & GINGER JAM (YUM!!)

INGREDIENTS:

1.5 kg paw paw (not too ripe)
200g pkt preserved ginger
1/2 cup lemon juice
2 cups sugar, warmed

METHOD:

Peel & seed paw paw then chop flesh coarsely.
Finely chop ginger.
Put paw paw, ginger & lemon juice into a large heavy saucepan or boiler.
Cover & bring to the boil.
Simmer with the lid on until paw paw is tender, about 7-10 mins.
Remove the lid.
Add the warmed sugar & stir over a low heat until sugar has dissolved.
Bring to boil again & boil rapidly stirring frequently until jam reaches setting point, about 25 mins.
Remove from heat & let stand 1-2 mins.
Pour into warm sterilised jars & seal immeadiately.
When cool, label & and see how long it lasts!