GINGER ALE CHICKEN
1 Packet tomato soup
1 Packet onion soup
2 cups Ginger Ale
Mix well in cooking bag i.e. soup powders
Put chicken pieces in bag and shake well
Add Ginger Ale to bag
Poke bag with fork
Cook for 1and a half hours at 350 degrees C. (180 degrees C)
Serve with rice and mixed vegetables
CHICKEN ALA MOM
(this was her best dish, so it is with great Love that I share it with you)
4 Fillet of Chicken Breasts
Half cube chicken stock
2 very large or 4 green peppers (2 Red and 2 Green)
2 Punnets white mushrooms
2 Onions or 3 bunches spring onions
2 Packets Knorr cheese sauce mix
1Tsp Colmans Powdered mustard
Salt, Pepper, and Garlic Salt or Flakes
Take 4 chicken breasts fillets.
Place a little water in a pot with half a stock cube,
salt, pepper, garlic and boil until chicken flesh is white and soft when pricked with a
fork or toothpick.
Allow to cool and break into pieces. Do not cut bite size.
Put on one side. Chop onion or spring onion approx. 2 onions or 2 bunches
spring onions, green tops as well. Slice two Punnets white mushrooms and stems.
DO NOT USE BLACK MUSHROOMS - AS THEY STAIN. De-pip and slice 2 very large green peppers
or 1 green and 1 red pepper.
Fry onion first in a little butter and when becoming transparent add the
peppers. When peppers are a little cooked but nor soft add all the mushrooms.
Put a lid on and the mushrooms will gather water.
Cook until soft. Add salt and some black pepper or white to taste. Put to one side.
Take 2 packets Knorr Swiss Cheese Sauce. Mix and place in a jug. Add one teaspoon
of Colmans Mustard Powder. Mix with a little milk to make a paste. Put
800ml milk into a pot and add the cheese sauce and stir all the time and watch
that this does not burn at the bottom of the pot. Add grated mature cheddar cheese
approx. 2 cuts strong cheese. Add cheese sauce, chicken, fried vegetable mix.
Place in a large casserole dish and sprinkle grated cheese on top.
Bake at 180 until hot right through and golden on top.
You can use fillets of fish i.e. Hake or Gurnard.
Do not thaw the fish. Wipe clean and put on seasoning
with a squeeze of lemon. Lay in dish and pour the cheese sauce and the fried onions etc. Bake at 180"
CHICKEN PATE: 500g Chicken livers
2 Large onions
1 Clove garlic
Salt and pepper
BEEF: 1kg Fillet
3 Boiled eggs
1 Tot Sherry
Mushrooms (a couple)
Fry all together and blend with boiled eggs and add tot of sherry.
Bulk mixture up with breadcrumbs.
Sauté the mushrooms.
Leave to cool.
Dry 1kg fillet.
Tie into shape and seal quickly in hot butter.
Transfer to baking try and cook for 10min. at 230c
Pack mixture around meat and make a parcel of all in pastry.
Glaze pastry with beaten egg and bake for half hour at 220c
CHICKEN ALA CLAIRE
3 Onions (chopped finely)
3 Cloves garlic (crushed)
fry in margarine until oblique
1 Pkt mushrooms (chopped)
add mixed herbs, oregano, sweet basil, aromat.
Squeeze of lemon.
3 Tablespoons Fruit Chutney
Fry above until browned, add onions,
switch heat to low, add small fresh cream and cool slowly.
Fry chicken pieces. Put in oven proof disk.
Add above sauce, cook until chicken is ready.
5ml finely chopped Parsley
5ml Thyme and 1 egg
Mix all ingredients together thoroughly, fondor,
salt and pepper to taste.
20g Whole coriander (50ml)
30g Fine salt (25ml)
5ml Freshly-ground black pepper
2ml Ground cloves
2ml Grated nutmeg
Scorch, grind and sift coriander
Cut meat in 50mm cubes and combine rest of ingredients
except speck and vinegar.
Mince meat and dice speck.
Add speck and vinegar to minced meat and mix lightly but
Stuff into casings.
TAJ MAHAL CURRY
1kg Meat (Beef or Mutton)
Half Tsp. vinegar
add 1 Onion cook until golden brown
1-2 Tbls. Curry powder fry for 3min stirring
1 Tbls. Salt
2 Sprigs curry leaves
6 Garlic cloves (crushed)
Ginger - half a square
1 Tin skinned tomatoes (cubed)
Handful Danya leaves
1 Sprig Bay leaves
Cover bottom of pot with oil (Med. heat until oil is hot)
Add onion and cook until golden brown.
Add curry powder and fry for 3 minutes constantly stirring
Add garlic and ginger.
Add meat and baste well.
Allow to simmer for 10-15 minutes. and turn to low and leave for 5min.
CHICKEN: As with beef and mutton.
Add chicken stock and half a cup water
Thighs and breasts
FISH: Hot oil, garlic, ginger, onion.
Cook for 3 minutes with curry powder
Cook fish in gravy
Cook until white (10-15 minutes)
1 Tin baked beans
1 Large tomato (or 2 small)
1 Tbls. Curry
Half tbls. Turmeric
Quarter cup oil
Fry curry powder and Turmeric in oil for 3 minutes.
Add onion and tomatoes.
When cooked add baked beans.
Cook for a few minutes more.
1 Cup gram flour
1 Bunch spinach chopped
1 Onion chopped
1 Bunch spring onions
Salt, Pepper and Cayenne pepper
8 Chilies chopped
1 Cup Chili bite mix
Cut up spinach and onions.
Place in a big bowl.
Add garlic salt, salt, pepper, cayenne pepper and chilies
Mix all well together.
Add flour and chili bite mix.
Add water and mix well until mixture falls off the spoon.
Cook in deep hot oil.
3 tbls mustard
3 tbls sugar
Vinegar (one third cup)
Mix mustard and sugar
Add eggs and mix till smooth paste
Add half of the vinegar and put on stove
As it heats up add rest of vinegar
If too thick add more vinegar.
Bunch spring onions
3 tbls tomato sauce
1 tbls. Worcestershire sauce
Salt and pepper
Mix all ingredients together to form chutney.
BASE: 2 Cups flour
7ml Baking powder
TOPPING:1 x 140g Tin tomato (chopped, no juice)
125g Salami (sliced)
2 Onions (finely sliced)
425g Sliced pineapple rings
4 Rashers bacon (cubed)
BASE: Sift together flour, salt and baking powder
Stir oil and milk into dry ingredients
Knead into a smooth dough
Press flat into greased pan
TOPPING: Mix together all ingredients and spread evenly over dough.
Sprinkle 200g Cheddar Cheese (500ml-2cups)
Sprinkle Cheese on top. Bake for 35min.
LIVER AND ONION PIZZA
BASE: 500g Cake flour
1 Cube fresh yeast
1 Cup warm water
Quarter Tsp. sugar
TOPPING: 1 Tub 250g chicken livers
2 Medium onions (chopped finely)
2 Red tomatoes (mashed)
3 Mozzarella cheeses
1 Tsp oregano
Salt and p
BASE: Mix yeast in cup of warm water with sugar and salt.
Allow yeast to start bubbling in a cup of water.
Mix into the flour and add salt.
Mix to a pliable consistency.
Add more water if necessary.
Place dough in a plastic container with the
Remove from oven and serve immediately.
MUSHROOMS IN WINE
400g Button mushrooms
1 Small onion
Half cup dry white wine
A little squeezed lemon
Seasoning: Fondor, Lemon pepper, Mixed herbs and oregano
1 tbls. margarine or butter Heat the margarine and sauté onion until transparent.
Add mushrooms, seasoning and rest of ingredients.
Close lid and cook for 5 minutes at high heat.
Can be used as a vegetable dish, side dish or stews and pot roast.
MUSHROOMS ON TOAST
8 Slices French toast, brown or whole wheat bread toasted
400g Button mushrooms
Black pepper and mixed herbs
125ml white wine
1 Onion (finely chopped)
Heat pan and sauté onions in butter until glazed
Add mushrooms and sauté for 2 minutes
Add white wine
Let cook for a while
Add fresh cream
Reduce until sauce is slightly thickened
Pour over toast
Sprinkle with chopped parsley
DEAN'S CHOCOLATE CAKE
500ml castor sugar
4 Large eggs
5ml Robertson's vanilla essence
375ml Blue Ribbon cake flour
125ml Nestle cocoa
10ml Royal baking powder
50ml Olive oil
DEAN'S VANILLA CAKE: Replace cocoa with corn flour
DEAN'S LEMON CAKE: As for Vanilla, add lemon essence and rind.
DEAN'S GRANADILLA CAKE: As for Vanilla, add granadilla Beat castor sugar, eggs and vanilla well together
Sift dry ingredients over egg mixture and mix well
Sprinkle baking powder over.
Boil milk, water and oil together 2-3 min. on HIGH.
Pour over egg and flour mixture. Fold mixtures together.
Spray two baking dishes with spray and cook and line with roller towel.
Pour half mixture into each pan. Microwave each layer for 5min on HIGH.
BEST RESULTS: Cover with one tin of Carnation CARAMEL.
Half a cup boiling water
250g sugar (1 cup)
4 Bananas medium
500ml Cake flour (2 cups)
5ml Baking powder (1tsp)
5ml Bicarbonate soda
5 ml Vanilla essence
Cream the margarine thoroughly with wooden spoon or mixer.
Add few drops of lemon juice and add sugar slowly beating
all the time until well mixed. Mixture must be fluffy and light
Very important, add eggs one at a time and beat well after each addition
Add eggs, one at a time and beat well after each addition
Mash banana with fork. Fold in the sifted dry ingredients with a metal spoon
and FOLD NOT STIR.
Cream margarine and sugar well. Add beaten eggs and mashed Bananas.
Add sifted flour and baking powder. Then bicarbonate soda dissolved in HOT water
and Vanilla Essence. Pour into greased loaf tin and bake at 180c
for 1hour middle shelf.
2 TO 3 Packets of Tennis Biscuits
1Medium Tin Pineapple
1 Large Carnation milk
1 Lemon or pineapple jelly
Drain juice off pineapple pieces
Heat it up and mix in jelly with a fork
Put in fridge to cool down let it gel up just a little
Take carnation milk out and beat it up with beater until it
forms peaks (stiff).
Chop up all pineapple into smallish piece
Take jelly and slowly pour into carnation milk beating all the time
Keep working around bowl until the sides are nixed as well.
While in between what you have been doing, put biscuits on plate.
(Lining dish) Put pineapple pieces into carnation and jelly mixture.
Pout some into your bowl over biscuits. Keep stirring concoction in jar.
Put another layer of biscuits into mixture. More concoction as desired.
As many layers as required. Crumble up biscuits over top of dish for effect.
Put back into fridge.
FRIDGE TART 2 prepped
CRUST:1 Packet Marie/Tennis biscuits
120g Butter or margarine
FILLING:250g Cottage cheese (cream)
1 Tin condensed milk
80ml Lemon juice
CRUST: Mix together and place in dish.
Place in fridge for 1 (one) hour.
FILLING: Mix well and put over crust.
Decorate with banana.
2 Tsp. Caramel brown sugar
2 Metric Tots of Irish whisky
1 Cup strong hot coffee
2 tbls. whipped cream
1 Tsp. soft brown sugar
Rinse Goblets in HOT water, shake and dry.
Place caramel sugar in glass.
Pour in whisky then coffee.
Stir to dissolve sugar.
Top very gently with whipped cream and sprinkle soft
brown sugar on top.
DO NOT STIR.
1 cup soup mix, soaked overnight (lentils, split peas, barley etc mix)
3 large tomatoes, skinned and chopped
2 large potatoes, cubed
3 large onions, roughly chopped
1 bunch celery
6 leeks, sliced about 1/8 thick. Use the green leaves too.
6 carrots, sliced
4 turnips, sliced and then quartered
1 kg soup meat (shin, with small bone)
1 beef cube dissolved in 300 mls hot water
1 tspn salt
¼ tspn pepper
meat with cold water and bring to the boil.
Add all the other ingredients
and bring back to the boil.
Simmer for two hours, adding more hot water if
cut up the celery use both stalks and leaves.