CHICKEN AND RICE CASSEROLE

1 kilo chicken breast fillets
6 cups cold, cooked rice
2 sticks celery, finely diced
1 large onion, finely diced
1 packet chicken noodle soup
1 can cream of chicken soup
4 cups hot water
3 large tomatoes, sliced
salt and pepper

saute chicken breasts until cooked. cool then slice.

preheat oven to 180 c.

place the cooked rice evenly across the bottom of a large, wide casserole dish.

sprinkle the onion and celery evenly across the rice.

place the sliced chicken evenly over the celery and onion.

mix the two soups together with the water and pour over the chicken, spreading the noodles.

place the sliced tomato over the top of the chicken, and sprinkle lightly
with salt and pepper.

cover and cook for approx 45 - 60 minutes or until hot and bubbly.

serve by itself or with vegies. serves 6 - 8

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BOURBON AND COKE CHICKEN WINGETTES
(no alcohol)

2 kg chicken wingettes
1 cup "McCormick" brown sugar bourbon flavoured barbeque sauce
1/2 cup coca cola


preheat oven to 190 c.

place chicken wings in a baking dish and cook for 1/2 hour.
drain off any liquid.

mix the sauce and coca cola together and pour over chicken
wings. stir till wings are well coated.

cook until wings are well browned and cooked through, approx 1/2 - 3/4 hour.
turn wings a couple of times to brown both sides.

serve.

POTATO LASAGNE

SAUCE
1 kilo mince steak
4 cups frozen peas,corn and carrots
1 large onion,diced
2 teaspoons minced garlic
2 x 420 gram cans Heinz tomato soup
2 packets french onion soup mix
1/2 cup water
salt and pepper to taste

LAYERS
1 1/2 kilo potatoes, peeled and sliced
120 grams fresh baby spinach
1 cup shredded tasty cheese
extra salt

TOP
500 grams sour cream
1 1/2 cups shredded tasty cheese

preheat oven to 180c. lightly spray a 10 x 14 (approx.) baking dish with cooking
spray.

in a large fry pan, brown the mince. drain and put aside.

in the same pan, saute the onion, garlic and vegies until
onion is translucent.

add back the mince, tomato soup, french onion soup,
water and salt and pepper. bring to boil, stirring.
remove from heat. (sauce will be quite thick)

cover the bottom of the baking dish with potato slices.
lightly sprinkle the potatoes with salt.
cover the potato with half the meat sauce.
cover the meat sauce with half the spinach.
sprinkle the spinach with half a cup of shredded tasty cheese.

repeat the layers once more.

finish with potato slices.

cover the dish with foil and cook for 1 1/2 hours or until
potato is soft.

remove and discard the foil.

spread the sour cream over the top of the potato and sprinkle with
1 1/2 cups of shredded tasty cheese.

place back in oven and cook until cheese is melted and golden.

let the lasagne sit for 5 minutes before serving.

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MIXED BERRY TARTS

2 sheets frozen puff pastry, thawed
500 grams frozen mixed berries, thawed
16 tablespoons sugar
16 level teaspoons butter
icing sugar to dust

preheat oven to 180 c. line 1 large or 2 small baking trays
with baking paper.

drain excess fluid from berries.

cut each sheet of pastry into 4 squares.

cut a border around each square.
fold one corner of the border across to the other
corner of the square.

repeat with other corner.

sprinkle 8 tablespoons of sugar across the bottom of the tray
and place the 8 pieces of pastry onto the sugar.

pierce the bottom of each piece of pastry 6 times with a fork.

fill the inner square of each evenly with the berries.

sprinkle each with 1 tablespoon of sugar and dot each with
2 teaspoons of butter.

cook for 30 minutes or until pastry is golden.

dust with icing sugar and serve with whipped cream.

NOTE: can also use 1/2 sliced small granny smith apple in each tart instead
of the berries.

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BANANA NUTELLA CHOC CHIP SCROLL RING

3 cups plain flour
2 tablespoons  sugar
1 teaspoon salt
1 tablespoon dry yeast
1 cup hot (not boiling) milk
2 tablespoons canola oil
1 egg

3 small, ripe bananas, mashed
2 heaped tablespoons nutella
1/2 cup choc chips


line a round pizza tray with baking paper.


combine 1 1/2 cups flour, sugar salt and yeast.

add the milk, oil and egg. stir till well combined.

add in the other 1 1/2 cups flour.  stir till combined and formed into
a ball. I use my hands to combine the last bits.

tip onto a well floured board and knead for five minutes.
cover and put aside to rest for 20 minutes in a warm area.

on a floured board, roll out the dough to a rectangle 1/2 cm thick.

spread with the nutella, then the banana and then sprinkle with the choc
chips.

starting on a long side, roll up like a swiss roll, finishing with seam
underneath.

place on the pizza tray, forming a circle (doesn't  fit to the edge
of the tray.  will spread on cooking). join the ends.

cover and rise for another 20 minutes. HEAT OVEN TO 180C.

using a floured, sharp knife, cut  dough into about 16 even slices, but not quite all the way through.

cook for approx. 20 minutes or until golden.

cool on tray for 15 minutes and ice.

serve warm or cold with butter. (we had warm)

ICING

2 cups icing sugar
1 heaped teaspoon butter
milk

cocoa to dust

mix the icing sugar and butter together with enough milk
to make a spreadable paste.

drizzle each piece of scroll with a heaped teaspoon of icing.
dust lightly with cocoa.

CREAMY CHILLI CHICKEN

3 tablespoons canola oil
3 large chicken breasts, diced
1 red capsicum, sliced
1 green capsicum, sliced
1 yellow capsicum, sliced
1 onion, sliced
2 teaspoons minced garlic
1200 mls thickened cream
1 teaspoon hot chilli powder (or to taste)
1 teaspoon cumin powder
4 teaspoons garlic powder
400 grams "kraft" hot n' spicy shredded cheese
salt and pepper to taste

8 cups penne pasta, cooked

in a large frypan, using 1 tablespoon of oil, saute chicken
just till colour changes. drain and put aside.

in same pan, using the rest of the oil, saute the capsicums, onion and minced garlic
until onion is translucent.

add back the chicken plus the cream, chilli, cumin, garlic powder and cheese.
simmer, stirring occasionally, until chicken is cooked through.

add in the penne and salt and pepper. simmer for 5 minutes or until penne is heated through.

serve.

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TOMATO VEGETABLE SOUP WITH TORTELLINI

1 tablespoon olive oil
4 medium carrots, finely chopped
4 stalks celery, finely chopped
1 large onion, finely chopped
5 teaspoons minced garlic
8 rashers short cut bacon, diced
2 litres chicken stock*
2 cups water
1200 grams canned diced tomatoes
salt and pepper to taste
600 grams veal tortellini

"kraft" grated parmesan cheese to serve.

heat the oil in a large stockpot and add the carrots, celery,
onion, garlic and bacon. saute until onion is translucent.

add the stock, water and tomatoes.  bring to boil then simmer
covered for 15 minutes.

add salt and pepper.

add the tortellini and gently boil, uncovered, until tortellini
is cooked.

serve sprinkled with the parmesan cheese.

*I used 2 litres water and 8 oxo chicken stock cubes for the stock.