MILLION DOLLAR SPAGHETTI

500 gm pkt spaghetti, cooked al dente (1 pound)
500 gms mince steak  (1 pound)
1 onion, diced
2 teaspoons minced garlic
6 cups spaghetti sauce*
250 grams cream cheese, soft  (8 oz)
1 cup shredded colby cheese
1 cup shredded mozzarella cheese
1/2 cup thickened cream
salt and pepper to taste

1 cup shredded tasty cheese

Preheat the oven to 180 c (350f) lightly grease a large baking dish.

in a large frypan brown the mince steak.  drain, remove from
pan and put aside.

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

return meat to pan and stir in 1 cup of spaghetti sauce and
salt and pepper.

add  the remaining 5 cups of sauce to the spaghetti and stir to combine.

mix the cream cheese, cream, colby and mozzarella cheese in a bowl.

place half of the spaghetti mix on the bottom of the baking  dish.

cover with the cream cheese mixture.  top with the remaining
spaghetti mixture.

cover with the meat sauce and top with the tasty cheese.

cover the baking dish with foil and bake for 30 minutes.

uncover and cook  until cheese is melted and bubbly.

*I used napolitana sauce.

APPLE FRITTER CAKE

FILLING
1 x 800 gram can pie apples (28 oz)
1 tablespoon lemon juice
1 cup brown sugar, packed
2 tablespoons white sugar
1 teaspoon vanilla
2 tablespoons butter
2 teaspoons cinnamon
4 tablespoons cornflour
1/4 teaspoon  salt

place all of the ingredients in a large saucepan, and bring
to the boil, stirring until thickened. put aside to cool.

DOUGH
1 teaspoon dry yeast
1/4 cup warm water
226 grams sour cream (8 oz)
3 tablespoons sugar
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon bicarb soda
1 egg
3 cups plain flour

preheat oven to 180 c (350f. line the base of 23 cm (9inch)
springform tin with baking paper and grease sides.

in a medium size bowl, dissolve the yeast in the warm water.

in a small saucepan, mix the sour cream, sugar, butter and
salt.  heat until warmed through and the butter is melted. 

remove from heat and whisk in the bicarb soda.

add the sour cream mix and the egg to the yeast mixture and
stir until well combined. 

stir in the flour – the dough will be soft.   turn the dough
onto a lightly floured board and knead  until smooth.

cover the dough with a bowl turned upside down, for 5
minutes.


To assemble: roll out the dough into a large rectangle approx
30 cm x 40 cm.(12 x 16 inches) and spread cooled filling evenly on top.  cut into 16 pieces.

place pieces into the tin. doesn't have to be in any order, just scatter them around the tin

cook for approx  1 hour  or until nicely browned and the centre is solid to touch.

remove from oven and cool for about 20 minutes then glaze.

GLAZE
1 cup icing sugar
1 teaspoon vanilla
milk

In a small bowl, whisk together the icing sugar and vanilla
with enough milk to make a thin, pourable paste.

drizzle over cake.

serve with cream or ice cream.

FRIED APPLE WRAPS....with caramel sauce

1 packet mission snack wraps
800 gram can pie apples
1 tablespoon cinnamon
1 tablespoon sugar

butter

canola oil

extra sugar


mix the apple with the cinnamon and sugar. put aside.

spread 8 - 10 wraps with butter.  place 1 heaped tablespoon
mix onto wrap and roll up, tucking in the sides as you go.
secure with toothpicks.

fill a frypan with about 1/2 inch oil and heat on medium
heat.

place 2 wraps at a time, seam side down into the oil and cook
until bottom  is golden. flip and cook top until golden.

drain on paper towel. place on a plate and sprinkle with
sugar.

serve with caramel sauce and whipped cream.

CARAMEL SAUCE

1 cup sugar
1/4 cup water
1/2 cup heavy cream, warm
2 tablespoons unsalted butter at room temperature
1/2 teaspoon sea salt

Combine the sugar and water in a small pot over medium-high
heat.

Cook without stirring until the mixtures turns a deep amber
color, about 8 to 10 minutes.

When the caramel is ready (deep amber) slowly whisk in the
warm cream. Simmer for about 2 minutes.

Remove from the heat and whisk in the butter and salt until
well combined.

Let it cool for a few minutes before transferring to a bowl
or jar. Serve warm.

sauce recipe from "lemon blossoms".

FRIED WRAPS..with egg, bacon, cheese and onion

2 eggs
1 tablespoon thickened cream
1 small onion, diced
2 rashers shortcut bacon,diced
shredded tasty cheese
2 wraps (I used helgas)
salt and pepper to taste

canola oil

whisk the egg and cream together until well combined.

in a non stick frypan, lightly scramble the eggs then remove
and put aside. cool completely.

in the same frypan, saute the bacon and onion until onion is
translucent. remove and cool completely.

spread the wraps, to the edges with butter. divide the eggs,
bacon and onion between the 2 wraps.

sprinkle with some tasty cheese and salt and pepper.

roll up the wraps, tucking in the sides as you go.  secure
with toothpicks if needed.

fill a frypan with about 1/2 inch of oil and heat on medium
heat.

fry the wraps, seam side down until golden,  turn over and
cook other side until golden. turn on the sides until golden.

drain on paper towel.

serve with sauce of choice.

PINEAPPLE CHICKEN

(using pineapple softdrink and canned pineapple)



1 kilo skinless chicken breasts, sliced or cubed (2 lb)
1 red capsicum, sliced
1 green capsicum, sliced
1 onion, cut into 8ths
1 carrot, julienned
150 grams snow peas (5 oz)
1 teaspoon minced garlic
4 tablespoons olive oil

1 x 375 ml can pineapple flavoured softdrink (12.68 fluid oz)
1/2 teaspoon ground ginger
2 chicken stock cubes
3 tablespoons soy sauce

1 x 439 gram can dole pineapple chunks (15.48 oz)
3 tablespoons cornflour
salt and pepper to taste


drain the pineapple but keep the juice, put aside.

in a large frypan, saute the chicken in 2 tablespoons of
olive oil until just cooked through.  drain, remove from
frypan and put aside.

in the same frypan, add the other 2 tablespoons of olive oil
and saute the vegetables until just tender.

add the soft drink, ginger, stock cubes and soy sauce,
stirring to combine.

add the chicken and bring to the boil. add the pineapple
chunks. simmer for 5 minutes, stirring occasionally.

mix the pineapple juice and the cornflour together until
smooth.  stir into the chicken. stir until thickened and
boiling.

add salt and pepper and serve over boiled rice.

LEMON SLICE



base
2 cups plain flour
1 cup icing sugar
pinch salt
226 grams (1 cup) butter, soft


filling
4 eggs
2 cups sugar
4 tablespoons plain flour
4 tablespoons lemon juice
finely grated rind 1 lemon
1 teaspoon baking powder

preheat oven to 180 c(350f)
line a 9 x 13 inch baking dish with baking paper.

base
using a food processor, place all the ingredients into the
bowl and pulse until the mix comes together and is crumbly.

press mix into base of baking dish.

cook for 20 minutes. remove from oven and cool for 10
minutes.

filling
put the eggs, sugar, juice and rind into the  bowl of the
food processor and blitz until smooth.

add the baking powder and pulse once.

carefully pour onto the base then cook for approx. 25 minutes
until golden and firm to touch.

cool completely in baking dish.

remove from dish, sprinkle with icing sugar and cut into squares to
serve.

VANILLA CONFETTI FUDGE CAKE

1 cup water
226 grams (1 cup) butter, melted
2 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon bicarb soda
2 3/4 cups plain flour
1 tablespoon vanilla
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
3/4 cup bright coloured sprinkles

preheat oven to 180c (350f). line bottom and grease and flour

sides of 23 cm (9 inch) springform tin.

place the sugar, baking powder, bicarb soda, salt and flour
into a large bowl and using an electric mixer, beat in the
water and melted butter.

add the vanilla, eggs and cream and beat until well combined.

stir in the sprinkles.

pour into tin and cook for approx. 1 hour or until a skewer
comes out clean.

cool in tin for 10 minutes then remove sides of tin invert
onto a wire rack and remove bottom of tin. turn top up again
and cool completely on rack.

ice and decorate as desired. I used whipped white chocolate
ganache

WHIPPED WHITE CHOCOLATE GANACHE

200 grams white cooking chocolate
100 mls thickened cream

2 tablespoons icing sugar

in a heatproof bowl over a pot of boiling water, melt the
chocolate and cream together, stirring until smooth.

place bowl in fridge and cool until just set.

using an electric mixer, beat the chocolate until creamy.

beat in the icing sugar until well combined.

spread or pipe over cake.