This weeks trialled recipes - all worked out pretty good!
Chicken and Celery Casserole
Ingredients (serves 4)
1/2 cup plain flour
1kg chicken thigh fillets, chopped
60g butter, chopped
1 large brown onion, diced
4 rashers bacon, rind removed, diced
1 1/2 cups water
410g can cream of celery soup
2 carrots, peeled, diced
3 celery sticks, diced
1/2 cup grated cheese
Preheat oven to 180ÂºC. Place flour, and salt and pepper into a plastic bag. Shake to combine. Add chicken to bag. Toss to coat. Place chicken into an 8-cup capacity ovenproof casserole dish in a single layer.
Melt butter in a frying pan over medium-high heat. Cook onion and bacon, stirring, for 5 minutes or until soft. Add to chicken. Add remaining flour (from bag) to frying pan. Cook, stirring, for 1 minute.
Combine water and soup. Pour into frying pan, stirring until mixture just comes to the boil. Pour over chicken. Add carrots and celery. Stir to combine. Cover. Bake for 1 hour or until chicken is cooked through.
Remove lid. Sprinkle with cheese. Bake, uncovered, for a further 10 minutes or until cheese is melted. Serve.
Super Food Ideas - August 2004 , Page 41
Crock Pot Shredded Beef - VERY YUMMY
Any Roast - Beef, Pork, Lamb (I used 4 beef steaks)
1 can Ginger Ale
1 cup BBQ sauce
Place meat and ginger ale in slowcooker. Cook 5 or more hours. Drain most of the liquid, add BBQ sauce cook 2 hours more.
Serve on Breadrolls, or on top of mashed potato or baked potato. Freezes well - If you don't eat it all like we do, you can keep for sandwiches and other dinners.
500grams chicken breast or boneless thighs, strips or whatever other type of chicken you have –diced
1 tin of apricot nectar
1 tin apricot halves
1 packet of French onion soup mix ( or use Apricot Chicken packet mix)
Cook onion until soft. Cook chicken until browned. Add nectar, juice from tinned apricots and packet mix over chicken, bring to boil and then simmer 20 mins. Add Apricot halves. Serve over mashed pototo or rice.
For an even quicker meal, take the skin off a barbecued whole chicken and put the meat (remove the bones) into boiling pot of nectar, French Onion Soup and simmer.
200g unsalted butter, chopped
200g dark chocolate, broken into pieces
1 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup gluten-free plain flour
2 tablespoons cocoa powder
Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.
Super Food Ideas - March 2005 , Page 78
1kg Desiree potatoes, peeled, roughly chopped
40g butter, chopped
3/4 cup milk
1 tablespoon olive oil
1 brown onion, sliced
750g pork or beef chipolata sausages
1/4 cup tomato sauce
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
35g packet French onion soupmix
1 tablespoon plain flour
1/2 cup grated tasty cheese
Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 20 to 25 minutes or until tender. Drain. Return to pan. Add butter, milk and salt and pepper. Mash until smooth.
Preheat oven to 200°C. Heat oil in a deep frying pan over medium heat. Add onion and cook for 3 minutes or until tender. Add sausages and cook, stirring occasionally, for 3 minutes or until browned. Whisk tomato sauce, barbecue sauce, Worcestershire sauce, soupmix, flour and 3/4 cup water in a jug. Stir into sausage mixture and bring to the boil.
Spoon sausage mixture into an 8-cup capacity casserole. Top with potato. Sprinkle with cheese. Bake for 25 to 30 minutes or until cheese is golden. Serve.