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1 1/2 c. raw rice

1 can beef broth (10 1/2 oz)

1 can onion soup (10 1/2 oz)

1 lb. thin sliced cubed round steak

Season meat, brown on all sides in skillet, in 1 tablespoon bacon grease or cooking oil. Drain on paper toweling. Grease 1 1/2 quart casserole, add rice, beef broth and onion soup. Mix well, add meat. Bake in 400 degree F. oven for about 1 hour or until meat and rice are tender. A delicious and easy dish.

104 - 01-04-2003

8 oz. cream cheese

2/3 C. granulated sugar

4 eggs

1 C. milk

3 T. Amaretto or 1/2 tsp. almond extract

1 tsp. grated lemon peel

1 tsp. vanilla extract

3 1/2 C. dry bread cubes, cut into 1/2 inch cubes

1 (29 oz.) can peach halves

3 T. seedless raspberry jam

4 tsp. granulated sugar

1/4 tsp. ground cinnamon

1/4 C. sliced almonds

Preheat oven to 325:F. In a mixer bowl beat cream cheese and the 2/3 cup sugar with an electric mixer on medium speed until smooth. Add eggs; beat till blended. On low speed, beat in milk, Amaretto, lemon peel and vanilla extract. Place bread cubes in a greased 12 x 7 1/2 x 2-inch baking dish; pour egg mixture atop. Place peach halves, cut side up, atop egg mixture. (Do not allow egg mixture to flow into center of peach halves.) Spoon 1 teaspoon jam into each peach center. Combine remaining sugar and cinnamon; sprinkle over peaches. Top with almonds. Bake for 40 to 45 minutes or until set. Cool slightly. Serve warm with Raspberry Sauce or with whipped cream or vanilla ice cream. Makes 8 servings.

Raspberry Sauce

1 (10 oz.) pkg. frozen red raspberries, thawed

2 T. granulated sugar

2 tsp. cornstarch

1 T. seedless raspberry jam

1 tsp. lemon juice

Sieve raspberries to remove seeds; discard.

In a small saucepan, combine sugar and cornstarch; add raspberries. Cook and stir until thickened and bubbly. Cook 1 minute more. Remove from heat. Stir in raspberry jam and lemon juice. Makes 1 cup

053 - 01-04-2003

2 large cucumbers- peeled and sliced

1 medium onion- sliced thin

1/4 C. oil

1/2C. cider vinegar

2 T. brown sugar

1/2 tsp seasoned salt

1/4 tsp celery seeds

1/8 tsp pepper

Add cucumbers and onions in bowl that can be covered. Add remaining ingredients in bowl and mix well. I use the same bowl and mix the dressing first, then add the others. Chill 4 hours or overnight.

069- 01-04-2003

1/4 cup evaporated milk

1 tsp. flour

1/2 tsp. salt

dash of pepper

Combine all ingredients in slow cooker. Cover. Cook on low 4 hours. Garnish with sliced almonds, if you desire, at serving time.

071- 01-04-2003

4oz(100g) Soft margarine or butter

6oz(175g) Caster sugar (or granulated sugar)

6oz(175g) Self Rising Flour

1 tsp. baking powder

2 Medium eggs

4 T. milk

Finely grated rind of one lemon

Topping:

Juice of one lemon

40z(100g) Caster or granulated sugar.

Pre-heat oven to 170 degrees C. (about 340-350F.). Grease & line a 2 lb loaf tin or 7 inch cake tin. Mix all cake ingredients together for two minutes with electric whisk until smooth. Turn mixture into tin & level. Bake for 30-40 minutes until cake springy & slightly shrunk from sides of tin. In a separate bowl mix the topping ingredients and stand to one side. Once cake is baked, leave in tin and pour topping mix over cake. Leave to cool completely (still in tin) or overnight. Turn cake out, remove paper & serve. Simple & delicious.

070 - 01-04-2003