Crusty Apple Pie

Serves 4

Ingredients:

410g can pie apples
1/4 cup apricot jam
1 tbsp raisins.
6 slices fruit bread, crusts removed
butter, to spread
1 tablespoon demerara sugar

Method:

1. Preheat the oven to moderate 180°C (350°F) and lightly grease a 1 litre ovenproof dish. Place the pie apples, apricot jam and raisins in a bowl and mix together well. Evenly cover the base of the ovenproof dish with the apple mixture.
2. Spread both sides of the bread slices with butter, then cut each slice into quarters on the diagonal to form four triangles. Neatly arrange the bread triangles over the apple mixture, with the slices overlapping each other. Sprinkle with the sugar and bake for 20 minutes, or until the bread is golden and crisp. Serve pipping hot with ready made custard or ice cream, if desired.

Blueberry Muffins

Ingredients:

1 egg
1 c. vanilla yogurt
3 tbsp. butter, melted
2-1/2 c. Bisquick
1 c. blueberries


Method:

1. In medium bowl, beat egg. Blend in yogurt and butter.
2. Add biscuit mix, stir until just moistened. Stir in blueberries.
3. Fill 12greased or paper-lined muffin cups 2/3 full.
4. Bake at 400 degrees for 15 minutes. Remove to wire rack immediately.
5. Serve warm.
   
   
   
   

Warm Salad

Ingredients:

200g Chinese cabbage
1 serving of shiitake mushroom
1 serving of US asparagus
1 serving of Japanese eggplant
3 cherry tomatoes

Wafu Style Salad Dressing Ingredients:

70cc water
30cc light shoyu
20cc vinegar
10cc mirin
20cc salad oil
10cc lemon juice
10cc onion (grated)

Method:

1. Boil cabbage, slices of mushroom and asparagus
2. Deep fry eggplant and wash in hot water to remove oil.
3. Slice tomatoes into halves.
4. Neatly prepare all vegetables in salad bowl.
5. Pour Wafu style salad dressing onto the salad and serve.

Fruit Toasts

Serves 4

Ingredients:


butter, to spread
8 sliced bread
1 tbsp caster sugar
1/2 teaspoon ground cinnamon
300g mixed fresh berries
maple syrup, to serve


Method:

1. Butter both sides of the bread and sprinkle one side of each piece with combined sugar and cinnamon. Put four slices in a jaffle maker, cinnamon-side-down.



2. Divide the berries among the bread in the jaffle maker. Cover with a second piece of bread, cinnamon-side-up, and cook for 2 minutes, or till golden. Remove the crusts if desired.



3. serve with maple syrup.

← Jaffle Maker or if you don't have a jaffle maker you can use sandwhich
marker from the right. →

Banana Cream Chocolate Chip Muffins

Ingredients:

1 cup packed brown sugar
1/2 cup butter, softened
3 ounces cream cheese, softened
2 bananas, mashed
1/4 cup sour cream
1 egg
1 1/2 cups flour
3/4 cup chocolate chips
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt


Method:

1. Beat brown sugar, butter and cream cheese in mixer bowl until creamy.
2. Add bananas, sour cream and egg; mix well. In a separate bowl, combine flour, chocolate chips, baking soda and baking powder; mix well.
3. Make a well in center of ingredients. Pour banana mixture into well and mix just until moistened.
4. Fill greased muffin cups 2/3 full.
5. Bake in a heated 165°C oven for 20 to 25 minutes or until muffins test done.

Blackberry Sauce

Ingredients:

3 c blackberries
5 tbsps sugar
1 tbsp Blackberry Liqueur

Method:

1. Puree blackberries with juices in processor. Strain puree into medium bowl, pressing on solids to extract as much fruit and liquid as possible.
2. Discard solids in strainer. Stir sugar and liqueur into blackberry puree.
3. Serve over ice cream or cheesecake

German Potato Soup

Ingredients:

4 cups potatoes peeled and diced
2 1/2 quarts chicken broth
1 cup thin noodles, cooked and drained
1/4 lb thick bacon diced
1 cup chopped onion
Salt and pepper

Method:

1. Fry bacon and onion, add chicken broth, add potatoes.
2. Cook until tender and then add noodles.
3. Simmer for 10minutes and serve.

Slow Cooker Mexican Beef Soup

1 lb. Beef Stew Meat, cut into 1/2 inch cubes
14 ounces beef broth
Ingredients:

2 cups water
14 ounces Mexican style chunky tomato sauce
2 tsp. ground cumin
1/4 tsp. seasoned salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 lb. canned pinto beans, rinsed and drained
1 can of corn
1/2 cup sour cream

Method:

1. Combine stew beef, broth, water, tomatoes and spices in an electric slow cooker on low heat. Cover and cook 8 to 8 1/2 hours, or until beef is tender. Increase heat to high.
2. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot.
3. Serve with a dollop of sour cream.

Chicken & Asparagus Lasagna

Ingredients

4 lb. fresh asparagus
1 lb. butter or margarine
2 cups each flour, chablis4 tsp. lemon zest
2 cups milk
16 oz. ricotta cheese8 whole eggs
1 box lasagna noodles
9 boneless skinless chicken breasts, cooked
1 lb. each mozzarella, parmesan cheeses

Marinara Sauce Ingredients:

1 large onion, chopped fine
1 carrot, grated
1/2 cup butter or margarine
5 ripe roma tomatoes, quartered
1/4 cup chopped fresh basil leaves
1 tsp. each salt, black pepper
1/2 - 1 tsp. sugar2 cups chicken stock


Method:

1. Roast asparagus in a small amount of olive oil in oven at 400°F (204ºC) . 15 minutes.
2. Make white sauce with butter thru milk. Mix eggs andricotta cheese together,and add to white sauce.
3. Cook lasagna noodles (directions on pkg.),and coat noodles with sauce, and lay in a 9x13" casserole coated withnonstick spray. Chop chicken and asparagus, spread over noodles,sprinkle with parmesan cheese. One layer of noodles and repeat.
4. Topwith noodles, sauce and mozzarella cheese.
5. Cook at 400° F (200ºC) . for 30minutes. Serve after casserole has rested for 15 minutes. Top withred sauce and sprinkle with parmesan.

Method for Sauce:

1. In a quart saucepan sautè onions and carrots in butter. Stirin tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15minutes.
2. Purèe in blender until smooth. Return to saucepan, addchicken stock and reheat.

Italian Lasagna

Ingredients:

1 pound bulk Italian sausage
1/2 cup onion, chopped
1 garlic clove, crushed
3 TB chopped fresh parsley
1 TB chopped fresh basil leaves or
1 tsp. dried basil leaves1 tsp. sugar
1 can (16 oz.) whole tomatoes, undrained
1 can (15 oz.) tomato sauce
12 (12 oz.) uncooked lasagna noodles, cooked and drained
1 container (15 oz.) ricotta cheese OR2 cups small curd creamed cottage cheese
1/4 cup grated Parmesan cheese
1 TB chopped fresh oregano leaves OR 1-1/2 tsp. dried oregano leaves
2 cups (8 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Method:

1. Sauté sausage, onion and garlic in 10" skillet over medium heat, stirringoccasionally,until sausage is no longer pink; drain.Stir in 2 tablespoons of parsley, basil, sugar, tomatoes and tomato sauce,breakingup tomatoes. Heat to boiling, stirring occasionally; reduce heat to low.
2. Simmer uncoveredabout 45 minutes or until slightly thickened.Heat oven to 350º F (176ºC). Cook and drain noodles as directed on package.Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsleyand theoregano.Spread 1 cup of the sauce mixture in ungreased 9" x 13" baking dish.
3. Topwith 4 noodles.Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of thesauce mixture.Sprinkle with 2/3 cup of the mozzarella cheese.
4. Repeat with 4 noodles, theremaining cheesemixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese.
5. Top with remaining noodles and sauce mixture. Sprinkle with remainingmozzarella cheese and1/4 cup Parmesan cheese.Cover and bake 30 minutes.
6. Uncover and bake about 15 minutes longer or untilhot and bubbly.
7. Let stand 15 minutes before cutting.

Ham and Chicken Lasagna

Ingredients:

¾ lb. fresh mushrooms, sliced
1 large onion, chopped
1 large green bell pepper, chopped
¼ cup butter or stick margarine
½ cup all purpose flour
1-2/3 cups milk
1 can (14-1/2 oz.) chicken broth
1 pkg. (16 oz.) frozen chopped broccoli, thawed and drained
2/3 cup grated Parmesan cheese
½ tsp. salt
¼ to ½ tsp. ground white pepper
1/8 tsp. ground nutmeg
12 lasagna noodles, cooked and drained
2 cups cubed fully cooked ham
2 cups (8 oz.) shredded Swiss cheese
2 cups cubed cooked chicken

Method:

1. In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth.
2. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg.Spread 2 cups broccoli mixture in a greased 9" x 13" baking dish.
3. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham.Cover and bake at 350° F (176ºC)., for 35 to 45 minutes or until heated through. Let stand for 15 minutes before cutting.

Easy Cheesy Lasagna

Ingredients:

1 - 8 oz package lasagna noodles, cooked as per package
6 cups mozzarella, shredded
2 cups parmesan, shredded
2 cups ricotta
1 tsp dried oregano
1 large jar favorite marinara sauce
Kosher or sea salt and fresh ground pepper, to taste
1 tsp olive oil

Method:

1. To prepare lasagna, cook noodles according to package directions. If they are done before the rest of the ingredients are ready to assemble, cool noodles and store in refrigerator.
2. Combine the mozzarella, Parmesan, ricotta, and oregano. Season with salt and pepper. Grease a 9x13-inch baking dish with olive oil and layer with noodles.
3. Add a layer of the cheese mixture and then a layer of the marinara sauce. Continue this process until you finish with a layer of cheese.
4. Bake 25-30 minutes in a pre-heated 375ºF (190°C) oven until cheese is browned and bubbly.
5. Remove from the oven and let stand for 5 minutes before cutting.

Ham and Asparagus Lasagna

Ingredients:

9 uncooked lasagna noodles
2 tablespoons margarine or butter
1 1/2 lb. fresh asparagus spears, trimmed, cut into 1-inch pieces
1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
1 lb. cooked ham, cut into 1/2-inch cubes (2 3/4 cups)
2 cups milk
1/3 cup all-purpose flour
1 teaspoon chicken-flavor instant bouillon
1/8 teaspoon pepper
1 tablespoon Dijon mustard
8 oz. (2 cups) shredded Cheddar-mozzarella cheese blend



Method:

1. Meanwhile, heat oven to 350°F ( 175°C). Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Melt margarine in 12-inch skillet over medium heat.


2. Add asparagus and mushrooms; cook and stir 5 to 7 minutes or until asparagus is crisp-tender.


3. Pour into large bowl; stir in ham. Set aside.In same skillet, combine 1/2 cup of the milk, flour, bouillon, pepper and Dijon mustard; blend well with wire whisk.


4. Add remaining 1 1/2 cups milk; blend well. Cook and stir over medium heat until mixture is bubbly and thickened. Remove from heat; stir in 1/2 cup of the cheese until melted.To assemble lasagna, spread 1/2 cup sauce evenly in bottom of sprayed baking dish.


5. Reserve 1/2 cup sauce for topping. Add remaining sauce to ham mixture; mix well.Arrange 3 cooked noodles over sauce in baking dish.


6. Spoon and spread half of ham mixture over noodles; top with 1/2 cup cheese.


7. Repeat layers. Top with remaining noodles and reserved 1/2 cup sauce. Sprinkle with remaining 1/2 cup cheese.Bake at 350°F (176. for 20 to 30 minutes or until bubbly. Let stand 15 minutes before serving.

Shrimp Lasagna

Serve 6

Ingredients:

1 box lasagna noodles
1 lb raw medium shrimp, peeled, deveined, and cut into thirds
1 14 oz can diced tomatoes
1 (15 oz.) part-skim ricotta cheese
2 eggs
3 tbsp fresh parsley, chopped
1/4 tbsp ground pepper
2 tbsp grated parmesan
6 to 8 oz shredded mozzarella cheese, divided
1 tbsp butter
1 tbsp olive oil
1 jar prepared Alfredo sauce

Method:

1. Cook noodles according to directions. Combine ricotta, 2 lightlybeaten eggs, parsley, pepper and parmesan.
2. Saute shrimp in butter andolive oil until just done; stir in Alfredo sauce.
3. Layer in a 13x9"baking dish as follows: the diced tomatoes, one-third of the noodles,the ricotta mixture, half of the shrimp mixture, another 1/3 of the noodles, mozzarella (set aside 1/4 cup), remaining shrimp mixture,remaining noodles and the 1/4 cup mozzarella.
4. Cover with foil and bake in preheated 350 degree oven for 50-60 minutes. Remove foil and let sit for 5 minutes before cutting and serving.