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2 pounds lean ground beef
3 medium onions, chopped
1 green pepper, minced
1 clove garlic, minced
1 stick butter
8 ounces sea-shell macaroni
4 (8-oz) cans tomato sauce
1 (16-oz) can whole-kernel corn

Brown meat, onions, green pepper and garlic in butter; drain off fat. Cook macaroni according to package directions; drain. Thoroughly mix meat mixture, macaroni and all remaining ingredients. Pour into 2 casserole dishes (one may be frozen at this point). Cover and bake at 350 degrees for 30 minutes or until bubbly.

1 quart strawberries
12 tablespoons sugar
pinch salt

3 large egg whites
1/2 teaspoon vanilla extract
1/2 cup heavy cream

Wash and cap the strawberries. Save 6 uncapped strawberries for use as a garnish. Crush the remaining berries and mix with 5 tablespoons of the sugar. Set aside. Add the salt to the egg whites and beat until they stand in soft stiff peaks. Gradually beat in 6 tablespoons of the remaining sugar. Fold in the crushed strawberries and the vanilla extract. Turn into a a glass bowl and chill. Just before serving, add the remaining 1 tablespoons sugar to the cream and whip until the cream stands in soft peaks. Pipe the cream through a pastry bag or spoon it, as desired, over the top of the Strawberry Mousse. Decorate with the reserved uncapped strawberries. Makes 6 servings.

4 ripe bananas, roughly chopped

2 onions, finely chopped

4 oz dates, stoned and chopped

1 inch piece ginger, peeled and grated

6 oz soft brown sugar

1/2 pint malt vinegar

1/2 pint water

1/2 tsp. chili flakes or dried chili powder

1/2 tsp. salt

1/2 tsp. ground allspice

1/2 tsp. ground cinnamon

This sounds odd but is delicious

Put all ingredients into a large saucepan, excepting sugar and salt. Simmer gently until most of the liquid has evaporated and ingredients soft. This will take approx 1 hour to 1 and 1/2 hours. Stir to avoid sticking Add sugar and salt and stir until sugar has dissolved keeping heat low. Raise heat and boil rapidly stirring, until thick. Pour into sterilized dry jars. Note: This is ideal with ham and other cold meats and particularly cheese with fresh bread.

013

1 Can (15 oz) Pineapple Tidbits (Undrained)

1 Can (16 oz) Fruit Cocktail (Undrained)

1 Can (11 oz) Mandarin Oranges (Undrained)

1 Small (3 1/2 oz) Box Instant Lemon Pudding & Pie Filling

1 Container of Frozen Sliced Strawberries (Approx. 1 pint)

1 Large Can Sliced Peaches (Drained and Cut into Chunks)

3 Bananas (Sliced)

This is so easy, but oh so delicious. It gets gone very quickly when I take it to gatherings. Great with a meal or as a snack, a good alternative to a heavy desert. Mix all together and refrigerate. ENJOY! Note: You can use fresh sliced strawberries instead of frozen, if desired.

078

100g (3.5 oz) butter
1/3 cup honey
1/3 cup orange juice
11/2 cups quick-cooking rolled oats
1 cup wholegrain plain flour
1/2 cup wholegrain self raising flour

1/2 cup firmly packed brown sugar
1 cup diced dried apricots
3/4 cup chopped pecans
1/2 cup Nestle Milk Chocolate Choc Bits

Combine butter, honey and orange juice in a small saucepan, then stir over heat until melted. Remove from heat and cool slightly. Combine the oats, sifted flours, sugar, apricots, pecans and choc bits in a large bowl. Add the butter mixture and stir until all dry ingredients are moistened. Press mixture firmly into a greased 19x29cm lamington pan. Bake at 180c (about 350 degrees F) for about 30 minutes, or until top is lightly browned. Cool in pan before cutting into bars.
Bars will keep for several days if stored in an airtight container in a cool place. Or they can be individually wrapped in plastic wrap then placed into a freezer bag and frozen for up to 2 months. Defrost at room temperature as required

052

1 T. olive oil
2 boneless, skinless chicken breasts
2 C. Minute Rice
1 C. frozen veggies(green beans, corn, or spinach, or all three)
2-3 C. shredded cheddar and/or Monterey Jack cheese

Cut chicken into bite size pieces and cook in skillet on med/hi heat with olive oil for about 10 minutes or until cooked through. Season with salt and pepper. Reduce heat to low and add sauce. Simmer for about 5-10 minutes. While simmering prepare Minute Rice according to directions on box. Steam veggies in microwave for about 6 minutes. Add a single layer of Dorritos to a large baking dish. Add cooked rice, chicken, veggies, and cheese. Heat in microwave for about 2 minutes or until cheese is melted. Serve immediately. * I used Frontera Red Pepper Hot Sauce
038

1 can sweetened condensed milk

1 C. crushed pineapple, drained

3 T. lemon juice

2 small boxes vanilla waffers

Drain juice off pineapple. To condensed milk, add lemon juice. When thickened, add pineapple. Line refrigerator pan or Pyrex dish with wax paper. Put a layer of vanilla wafers, a layer of pineapple mixture, another layer of wafers (broken), another of mixture, until all of mixture has been used. Let set in refrigerator over night. Slice and serve. Top with whipped cream, if desired.

056 - desserts