CURRIED TUNA & RICE

INGREDIENTS:

1 1/2 cups rice
chicken stock
1 onion
1 clove garlic
2 teas ginger
3 teas curry
1 tin corn & juice
1 big tin tuna in brine

METHOD:

Cook rice in enough chicken stock to cover for 10 - 15 mins until just tender.
Drain well.
In the same pot, fry copped onion, garlic and grated ginger in a small amount of butter until soft.
Add curry, corn, tuna and brine.
Cook until heated through.
Mix in rice and serve.

POTATO & BACON MORNAY

INGREDIENTS:

3 med potatoes cooked
1 sliced carrot cooked
60gr butter
1 onion chopped
3 rashers bacon chopped
3 tbls flour
2 1/4 cups milk
Salt & pepper
180gr grated cheddar cheese
1/4 cup day old bread crumbs

METHOD:

Mash potato and place in a casserole dish, put carrot on top.
Fry onion & bacon in 15 gr butter, add flour and cook a few minutes.
Gradually stir in milk, bring to the boil.
Add cheese, salt & pepper and stir till smooth.
Pour over vegetables, sprinkle with breadcrumbs and dot with butter.
Bake mod oven 30 mins.

QUICK SAUSAGE CURRY

INGREDIENTS:

Sausages
Veges
Onions
1 dess curry
2 tins tomato soup/peeled tomatoes/puree or tomato paste with water & sugar
1 tbls oil

METHOD:

Boil sausages then skin and cut into pieces.
Cook onions, capsicum and celery in a little oil.
Add soup, vegetables, sausages and curry.
Cover and cook until all are tender.
Serve with rice or potatoes.

APPLE & SOUR CREAM SLICE

INGREDIENTS:

1 vanilla cake mix (home brand)
1 cup coconut
4 tbls melted butter

TOPPING:

450gr tin pie apples - sweeten to taste
300gr sour cream

METHOD:

Base:

Pour melted butter over cake mix and coconut and mix well.
Press into lamington tray.
Bake in preheated over 180C (375F) for 10 mins.

Topping:

Mix pie apples, sugar and sour cream together and pour on top of biscuit base.
Sprinkle with cinnamon and bake a further 20 minutes.

HANNY'S SPAGHETTI BOLOGNAISE

INGREDIENTS:

1 pkt spaghetti
2 - 3 onions chopped
2 - 3 cloves garlic crushed
2 bacon rashers chopped
1/2 stick cabana chopped
Tin Leggo's Tomato Paste
1/2 lb mince
1/2 green pepper chopped
2 sticks celery chopped
1 chicken stock cube
pepper & salt to taste
1/2 teas nutmeg
1 teas cummin
2 cups water

METHOD:

Fry onions, bacon, cabana, green pepper and celery together until soft and sweated.
Put to one side as Hanny does it or just add the mince as I do it :) Add 1 teas oil if necessary.
When mince has been browned, add spices, stock cube, tomato paste and water.
Stir well.
Simmer for 15 mins or so.

Meanwhile cook the spaghetti, drain and add to the bolognaise when it is done. Or you may choose to put the spaghetti on the individual plates and spoon the bolognaise over the top.
Sprinkle with Parmesan cheese and serve.
You can add a salad/vegetables/garlic bread if you choose.

Bon Appetite!

PIKELETS / PANCAKES

This recipe is great for either pikelets or pancakes.

Just add more milk to the mix to when making it up for Pancakes. You will want the pancakes to be thinner.

INGREDIENTS:

1 cup (4oz) SR flour
pinch salt
1/4 teas bicarb soda
2 tbs sugar
1 egg
1/2 cup sour milk (milk with 1 teas vinegar added)
2 teas melted butter (opt)
Extra butter for frying

METHOD:

Sift flour, salt and soda into a medium bowl.
Make a well, add sugar, egg, milk and butter.
Stir to make a smooth batter.
Put tablespoons on a hot, greased frypan.
Add more milk if mix thickens.

WARM SPINACH DIP

INGREDIENTS:

250gr frozen spinach
1 tub French Onion Dip
1 cup mayonnaise
1 cup sour cream
1/4 bunch shallots
1 large Cobb loaf

METHOD:

Slice top off Cobb loaf and pull out bread.
Cook spinach as per instructions.
Mix all ingredients together.
Place in Cobb loaf and refrigerate for 15min.
Pre heat over to 160C.
Place Cobb loaf on tray and place in oven.
Bake for 6-8 mins to just warm through.
Serve with bits of bread pulled out of loaf.