Delicious Oat Slice Mueli Bars

An easy recipe and tastes fantastic. One to be enjoyed by adults and children.

Ingredients:

2 cups (160g) traditional oats
1/2 cup (40g) natural almonds
1/3 cup (65g) pumpkin seeds
1 cup (140g) dried fruit medley
50g sterol margarine
1/3 cup (80ml) Skim Sweetened Condensed Milk

Directions:

Preheat oven to 180 degrees.
2. Grease 8cm x 25cm pan
3. Cook oats, coarsely chopped almonds and pumpin seeds in pan on medium heat for approx 8 - 10 minutes until golden brown. Stir so it doesn't catch on the bottom.
4. Allow to cool and stir in fruit medley.
5. Melt margarine and add condensed milk. Heat until mixture is well mixed and add to dry mixture.
6. Place mixture into pan. Using wet hands smooth the top of mixture.
7. Bake for approx 20 minutes or until just firm to the touch.

Pea Soup

Ingredients:

Ham bone, bacon bones or ham hock
1 onion chopped
500gms yellow split peas
3 ½ - 4 litres water.


Directions:

Put all ingredients into large saucepan or slow cooker.
Bring to boil and simmer for 3-4 hours on stove stirring occasionally.
In slow cooker, simmer for 6 hours on high or 8 hours on low. You will need to stir
occasionally so it doesn’t settle on bottom.

Minestrone Soup

Ingredients:

2 tablespoons butter or marg.
4 carrots sliced
4 sticks celery sliced
2 potatoes peeled and roughly chopped
3 onions roughly chopped
2 cloves garlic crushed
3 rashes bacon chopped
14 cups (4 litres) beef stock
1x 220gm can red kidney beans
1x 440gm can peeled tomatoes
¾ cup macaroni
¼ cup chopped parsley
season to taste


Directions:

Melt butter, sauté vegetables and bacon until tender.
Add stock, beans and tomatoes bring to the boil. Simmer for 30 minutes.
Add macaroni and simmer uncovered until tender.
Serve in deep bowls sprinkled with parsley.
Serves 10-12.

Cauliflower Curry Soup

Ingredients:

1 litre water
4 chicken stock cubes
½ cauliflower in pieces
1 tsp curry powder
Chopped parsley to garnish

Put cauliflower into saucepan and cover with chicken stock.
Bring to boil, cover pan and simmer until the cauliflower is very tender.
Add the curry powder 2-3 minutes before cooking completed.
Pour soup into blender when cool. Blend on high speed until smooth.
Serve hot sprinkled with chopped parsley.

Chicken Crispy Bake

Ingredients:

1 bbq chicken
1 1/2 cups mayonnaise
1/2 cup cream
1 onion
1 tablespoon lemon juice
1 cup grated cheese
50 g chips

Take chicken off the bones and chop into small pieces.
Add mayonnaise, cream, onion and lemon juice.
Mix well and place in greased baking dish.

Crush chips and mix with grated cheese.
Sprinkle over chicken mixture.

Bake in moderate oven, 180deg for 20 minutes.

Variations:

For extra flavour add some mushrooms and celery.

When adding macaronie to the chicken mixture use extra mayonnaise and cream.

Enjoy!

Corned Beef

1 – Rinse the meat in cold water before cooking. Use a heavy-based pot large enough to submerse the meat in the water. Start with cold water.

2 – When the meat begins simmering a greyish foam or scum appears over the surface of the liquid, use a spoon or ladle to skim this off the surface.

3 – Once the scum has been removed, add the onion. (optional, adds flavour)

4 – Keep the heat at simmering point; small bubbles will occasionally rise to the surface. Do not boil on high - otherwise the meat will be tough.

** Corned meat takes about 25 to 30 minutes per 500g. A fork should easily penetrate to the centre of the meat when it's ready to serve.

Tuna Casserole

1 tin tuna or salmon
1 tin tomato soup
1 tin cream of mushroom soup
2 cups of cooked pasta
1 cup grated cheese


Grease casserole dish.
Mix ingredients together and then put grated cheese on top.
Bake in moderate oven until heated through, about half an hour.