1 small can corn kernels ½ cup milk 1 tbsp grated carrot 1 stick celery (finely diced) 3 bacon rashers, rind removed (finely diced) 1 cup SR flour 2 eggs
Drain corn kernels, add all ingredients together and stir until combined. Lightly grease a frying pan, fry tbs. lots until golden brown. Can be served hot or cold.
The corn fritters are good to make ahead and freeze, so when you come home after a busy day, and put a meal together they are good as a side vegetable.
Tomato Paste: Minced beef 2 Small onions ½ Red capsicum 2 Spring onions 2 Chicken stock cubes Olive oil 200g Cheddar cheese Packet of corn chips - CC's Chilli powder Garlic powder Coriander Cummin 350g Jar of Salsa - medium Mexican seasoning Tin red kidney beans Sour cream
Heat olive oil in saucepan and fry finely chopped onions and capsicum until onions go clear. Remove from pan. Add a little more oil and mince meat and brown meat, add chili, garlic, coriander, cumin and Mexican seasoning to taste. Add jar of salsa plus ¼ cup water. Add stock cubes. Mix and stir mixture thoroughly over a low heat. Add red kidney beans and simmer over a low heat for about 30 minutes stirring occasionally. Add more seasoning if necessary.
Spread nacho's over plate and cover with grated cheese. Place in hot oven until cheese has melted. Remove from oven and place meat over the top. Add a dob of sour cream and chopped spring onions.
ONE STEP QUICHE
4 eggs 1 cup tasty cheese (grated) 1 onion (chopped) 1 ½ cups of milk ½ cup S.R. flour 3 rashers bacon, diced (rind removed) broccoli florets or spinach (raw) or any vegetable you fancy 4 button mushrooms (chopped) parsley METHOD:
In a large mixing bowl place onion, cheese, bacon, mushrooms and other vegetables. In a separate bowl or vitamiser add the milk, eggs, flour and salt & pepper to taste, mix well until combined, pour over cheese & bacon mixture, mix together and pour into a lasagna dish. Sprinkle with parsley and place in a pre warmed oven at 180°C (356°F) for 30 minutes or until set and golden brown.
You can also add any left over chicken, silver beet, sweet corn, peas in fact, anything that takes your fancy. This recipe is great for a luncheon with crusty bread and salad. Serve hot or cold.
HOT PIZZA DIP
INGREDIENTS 1 pkg. ( 8 oz ) cream cheese softened 1 tsp Italian seasoning 1/4 tsp garlic powder 2 cups ( 8 oz ) shredded mozzarella cheese, (I purchase the pkt pre-mixed cheeses for pizzas) 1 cup ( 4 ) oz shredded cheddar cheese 1/2 cup cup pizza sauce 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped sweet red pepper Tortilla chips, Big Dip Fritos or breadsticks METHOD In a bowl combine cream cheese, Italian seasoning and garlic powder. Spread on the bottom of a greased 9 inch pie plate. Combine cheeses. Sprinkle half over the cream cheese layer. Top with the pizza sauce and peppers. Sprinkle with the remaining cheeses. Bake at 180°C (350°F) for 20 minutes. Serve with bread sticks or with chips. Makes about 3-1/2 cups. This is my favorite dip, to take to those office parties. Yummy to the tummy..... TIP: I use 16 oz. of cream cheese, it tastes so good.
Thank you Sharon for sharing this one with us.
1 large paper bag
10-14 cups popped popcorn
½ cup margarine (do not use butter!)
¼ cup sugar
¼ cup light corn syrup
1 package 3 ounces Jell-O (any flavor)
¼ teaspoon baking soda
Spray inside of bag with
non-stick vegetable spray.
Place popcorn in bag and set aside.
Place margarine in 1 quart glass container and microwave until melted.
Add syrup, sugar and Jell-O. Stir well.
Microwave for 3 minutes or until mixture comes to a full boil.
Stir in soda immediately pour over popcorn.
Roll down the top of the bag to close it.
Microwave for 1.5 minutes. Shake bag well.
Microwave for 1 minute, shake well.
Microwave for 30 seconds, shake well.
Microwave for 30 seconds, shake well.
Pour candied popcorn
onto wax paper to cool.
Make several colors and mix them!
The kiddies will love this popcorn!!!!
Karen for sharing this recipe with us.
MINI FLAKY PIZZAS
2 sheets pampas puff pastry 2 tbsp tomato paste 60g sliced salami 3 tomatoes 250g mozzarella cheese 60g stuffed olives 45g can or jar anchovy fillets dried basil
Use 8cm cutter to cut nine rounds from each sheet of pastry. Place pastry rounds on oven trays. Spread each round lightly with tomato paste. Top each with salami slice, then a slice of peeled tomato. Sprinkle lightly with basil. Sprinkle with grated mozzarella cheese, top with sliced olives and drained chopped anchovies. Bake in moderately hot oven 10 -15 minutes, or until well browned. Place on wire rack to cool 5 minutes before serving. Makes 18.