1 small can corn kernels
 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
 Red capsicum
2 Spring onions
2 Chicken stock cubes
Olive oil
200g Cheddar cheese
Packet of corn chips - CC's
Chilli powder
Garlic powder
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  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.
To  Serve: 
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.
4 eggs
1 cup tasty cheese (grated)
1 onion (chopped)
1   cups of milk
 cup S.R.  flour
3 rashers bacon, diced (rind removed)
broccoli florets or spinach (raw) or any vegetable you fancy
4 button mushrooms (chopped)

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 180C (356F) 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.

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 


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 180C (350F) 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
cup margarine (do not use butter!)
cup sugar
cup light corn syrup
vegetable spray
1 package 3 ounces Jell-O (any flavor)
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
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!!!!

Thank you Karen for sharing this recipe with us.

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.