CURRIED SAUSAGES

INGREDIENTS:

500gr sausages
2 onions sliced
1 tbls curry powder
1 lge green apple sliced
1/2 cup sultanas
60gr butter
4 tbls flour
2 cups beef stock
salt & pepper

METHOD:

Microwave: Prick sausages and place between 2 sheets of paper.
Cook on High for 5 mins.
Slice thinly.
Melt butter and add onion and saute 2 mins on High.
Add flour, curry and mix well, gradually add stock and combine thoroughly.
Cook 6 - 8 mins on High stirring occasionally until sauce boils and thickens.
Add apple and sultanas, season to taste then add sausages.
Return to the microwave for 5 mins on 3/4 Power to reheat.
Serve with rice.
Can add grated carrots.

SATAY SAUCE

INGREDIENTS:

3 tbls Maggi Chilli sauce
3 tbls tomato sauce
3 tbls heaped peanut butter
Sesame seeds to taste.


METHOD:

Mix together and store in a good sealing jar and store in pantry.
(I put mine in the fridge tho.)

BEEF AND BLACK BEAN SAUCE

INGREDIENTS:

1/2 kg sliced beef
1 onion
1 small capsicum
pepper
1 clove garlic
1 cup water
3 layers of cabbage (leaves)
2 carrots
1 tbs red wine
1/2 - 1 tbls soy sauce
2 tbs black beans
1 tbls flour
1 cup water


METHOD:

Marinate meat in red wine, pepper and soy sauce for 2 hours.
Fry garlic in oil then add marinated meat and marinade.
When meat is half cooked, put in 2 tbls black beans.
Mix 1 tbls flour with 1 cup water and pour in.
When the sauce has thickened, it is now time to eat.
Serve with rice and chinese vegetables (or plain if desired).
This dish is already salty due to the black beans, so don't add any extra until later after tasting if you wish.

HONEY GLAZED CHICKEN (MICROWAVE)

INGREDIENTS:

2 whole chicken breasts
1 egg
2 tbls oil
2 tbls soy sauce
salt & pepper
1/4 cup honey
2 tbls lemon juice
1 teas paprika

METHOD:

Wash chicken breasts, remove skin and pat dry.
Open out flat by breaking bone at thickest part.
Mix all remaining ingredients together in shallow casserole.
Add breasts and cover with sauce.
Cook on High in microwave for 10-15mins basting chicken occasionally with the sauce.
Serve with egg noodles and veges.

QUICK APRICOT CHICKEN

INGREDIENTS:

1 chicken cut into serving pieces
1 pkt French Onion Soup mix
1 tin Apricot Nector
Vegetables of choice

METHOD:

Flour chicken pieces and put into casserole dish.
Add soup out of the packet, pour over apricot nector.
Add vegetables of choice, carrots, onions etc.
Cook for 1 1/2 - 2 hours.
Serve with fluffy rice.

CHICKEN AND SPAGHETTI

INGREDIENTS:

1 chicken
oil
1 green/red pepper
1 onion
440gr can tomato soup
spaghetti
garlic
grated cheese

METHOD:

Cook chicken, cool and then break into pieces for serving.
You may choose to cook the chicken in an electrical frypan on highest heat for a bit and then down lower for 1/2 - 3/4 hr.
Salt one side and then the other after turning.

To prepare the sauce - fry the sliced capsicum, garlic and onion.
Then add the tin tomato soup and 2/3 tin of water.
Heat through.
Now add chicken pieces and let sit for a few hours.

Cook spaghetti, drain and pour into heated dish. Pour chicken sauce over this.
Grate cheese over top.
Serves quite a few people.

QUICK CHICKEN SOUP

INGREDIENTS:

1 pkt Cream of Chicken Soup
750ml water
250ml cold milk
1/2 tin carnation evaporated milk
pasta shells

METHOD:

Mix soup with water and evaporated milk.
Bring to boil stirring constantly.
Simmer 5 mins.
Add cold milk and heat through but don't boil.
Add cooked pasta shells.
This is popular with the kids.