FAVOURITE RECIPES

Table of Contents Table of Contents........................................................................................................................1 Gherkin Dip.................................................................................................................................2 Loco Moco ..................................................................................................................................2 Chicken and Orzo Frittata...........................................................................................................3 Marinade .........................................................................................3

.....................................................................................................................................................3 Sausage Rolls ..............................................................................4

Mini Cheeseburger Puffs.............................................................................................................4 Cheeseburger Pie.........................................................................................................................5

Gherkin Dip 250g Philly cream cheese 300ml sour cream 1 jar gherkin relish Allow cream cheese to soften. Mix cream and cream cheese into a bowl and beat till smooth. Then add the gherkin relish and mix together. Put back in the fridge to solidify a bit. (To make a richer dip: Leave out the cream and just use cream cheese and relish.) (You can also cut up some gherkins and add to dip to make it a bit chunkier)

Loco Moco 1/4 pound ground beef 1 egg Hot prepared gravy Hot pepper sauce Tomato ketchup Soy Sauce Form the ground beef into a patty. In a frying pan over medium-high heat, cook patty until cooked to your liking; remove from heat and set aside. Fry egg (sunny-side up or over easy) in the grease from the ground beef. Assemble this dish by putting a bed of cooked rice in a large bowl, top with hamburger patty, fried egg, and 1 to 2 ladles of hot gravy. Add hot pepper sauce, ketchup, or soy sauce according to your preference. Makes 1 serving for a very hungry person.

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Chicken and Orzo Frittata 3/4 cup orzo pasta 6 eggs 1/3 cup whole milk ricotta 1/4 cup crme fraiche 2 cooked chicken breasts, cubed (about 2 cups) 4 scallions, chopped 1/4 cup chopped Italian flat-leaf parsley 1/3 cup diced roasted red bell peppers 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Directions Preheat the oven to 375 degrees F. Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine. Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.

Marinade Tai Fish Sauce Sweet Soy Sauce Honey Garlic (minced) B.B.Q sauce Oil For beef add ginger and bi-carb soda.

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Sausage Rolls 1 kg Sausage mince 1 zucchini, large 1 carrot, large 1 cups grated cheese (approx 200g) Packet of puff pastry sheets Mix grated carrot and zucchini and cheese with sausage mince. Mix well. Lay pastry sheets out. Put meat down centre and roll into sausage rolls. Put a couple of slashes for steam on top. (About 3) And crimp the ends of the rolls with a fork. Make sure there is a good bit of pastry to join together and use water or milk to stick it together.

Mini Cheeseburger Puffs Ingredients 1 pound ground chuck 2 teaspoons steak seasoning Freshly ground black pepper 1/2 onion, minced 1 package puff pastry sheets 20 (1-inch) slices Cheddar Directions Preheat oven to 350 degrees F. Combine the first 5 ingredients. Hand-form patty to 1/4 normal burger size, about 2-inches in diameter. In a grooved black skillet, cook burgers to medium. Turn once. Do not overcook. Roll out thawed puff pastry. Cut 10 (6-inch) even panels. Place burger in center of square and top with 2 slices of cheese. Fold edges up and twist on top. Bake 20 to 25 minutes and serve warm. -Try serving with bacon or tomatoes.

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Cheeseburger Pie Ingredients 1 pound lean ground beef 1/2 cup sweet onions, preferably Vidalia onion 1 tablespoon steak seasoning (recommended: Montreal) 1 tablespoon steak seasoning sauce (recommended: Dale's Steak Seasoning Sauce) 5 slices cheese, preferably American, Swiss, or sharp Cheddar 1 sheet frozen puff pastry dough* 1 egg yolk Directions *Frozen puff pastry dough should sit at room temperature for about 20 minutes. Preheat the oven to 375 degrees F and preheat the grill. Mix the ground beef, onion, steak seasoning, and seasoning sauce together (using your hands is the most efficient way to do this). Form into 5 small flat patties. Grill the hamburgers to medium-well. (You may also pan-fry the patties.) Remove from the grill and top each burger with a slice of cheese of your choice. Roll the puff pastry sheet to flatten slightly. Cut it into 5 relatively even rectangles. Cover each burger with a piece of puff pastry and wrap it around the bottom, pinching all of the edges to seal. Place on an un-greased baking sheet, pinched side down. Whish together the egg yolk and 1 teaspoon water to make an egg wash. Brush each wrapped pastry with the egg wash. Bake for about 15 minutes, until the puff pastry is nice and brown.

South Western Grilled Chicken Salad A lovely salad with a south-western flair! Ingredients * 1/4 cup Lime juice * 1/2 cup Fresh coriander chopped * 1 teaspoon Sugar * 1 tablespoon Chilli powder * 1/4 teaspoon Ground cumin * 1/2 teaspoon Salt * 1/4 teaspoon Black pepper * 1/3 cup Olive oil * 2 tablespoon Olive oil * 2 cloves Garlic minced * 1 teaspoon Chilli powder * 1 teaspoon Ground cumin * 1 teaspoon Dried oregano * 1/2 teaspoon Salt * 1 pound Chicken breast skinless, boneless * 1 bag Tortilla chips * 8 ounce Sour cream

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* 8 ounce Salsa * 8 ounce Black olives sliced * 2 Tomatoes chopped * 2 Avocado sliced * 4 ounce Cheddar cheese shredded * 4 Lime wedges * 1 large Romaine Preparation Make dressing ahead of time to marinate flavours. Refrigerate, but take out of refrigerator as chicken is grilling and let sit out to wait for salad. To make dressing: Whisk together the 1/4 cup lime juice, 1/2 cup cilantro, 1 teaspoon of sugar, 1 tablespoon of chilli powder, 1/4 teaspoon of ground cumin, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add 1/3 cup of oil in a light stream while whisking until emulsified. To make marinade: In a small bowl, combine 2 tablespoons of oil, 2 cloves minced garlic, 1 teaspoon of chilli powder, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano and 1/2 teaspoon of salt. Brush all over sides of chicken to coat. Let marinate in refrigerator for an hour. Lightly oil the grate of your grill to prevent sticking. Grill chicken over medium heat until chicken is no longer pink, turning once. Once cooked, let chicken sit for 10 minutes to rest while preparing remaining salad ingredients. Once cooled or brought to warm, slice on the diagonal. Take out any of your favourite corn tortilla chips, sour cream, salsa, black olives, chopped tomatoes, sliced avocado, shredded cheddar or mexican cheese, lime wedges, and romaine lettuce. Have fun with your Southwest Grilled Chicken Salad bar!

LUMBERJACK PANCAKES Very tasty and healthy pancakes for the hungriest crowd. Ingredients * 2 cups Oats Uncooked * 1 1/2 cups Flour * 1/4 cup Sugar * 2 1/2 teaspoons Baking powder * 1 teaspoon Salt * 3 Eggs Beaten * 2 cups Milk * 1/3 cup Margarine Melted Preparation Combine dry ingredients. Add eggs, milk, and margarine. Mix well. Pour 1/2 cup batter onto hot greased griddle.

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TEXAS SHEET CAKE This is really good, and pretty low calorie too, so long as you watch the portion sizes. Ingredients -- CAKE -* Cooking Spray * 2 cups Granulated sugar * 2 teaspoons all purpose flour, for dusting pan * 2 cups all purpose flour, for cake recipe * 1 teaspoon Baking Soda * 1 teaspoon Ground Cinnamon * 1/4 teaspoon Salt * 3/4 cup Water * 1/2 cup Butter * 1/4 cup Unsweetened Cocoa * 1/2 cup Low Fat Buttermilk * 1 teaspoon Vanilla Extract * 2 large Eggs -- ICING -* 6 tablespoons Butter * 1/3 cup Skim milk * 1/4 cup Unsweetened Cocoa * 3 cups powdered sugar * 1/4 cup Pecan chopped * 2 teaspoons Vanilla extract Preparation Preheat oven to 375. To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375 for 17 minutes or until a wooden pick inserted in centre comes out clean. Place on a wire rack.

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TEXAS CAKE Texas Cake and Peanut Butter-Fudge Cake are great examples of recipes that can be stirred together in 20 minutes, and then baked. It's so tempting to keep munching on them that you may have a hard time getting them in the freezer for later, but they do freeze well. Ingredients * 2 cups Sugar * 2 cups All purpose flour * 1 teaspoon Baking soda * 1/2 teaspoon Salt * 1 8 oz. container Sour cream * 2 large Eggs lightly beaten * 1 cup Butter or margarine * 1 cup Water * 1/4 cup Cocoa * Fudge Frosting * 1/2 cup Butter or margarine * 1/3 cup Milk * 1/4 cup Cocoa * 1 1 lb. pkg. Powdered sugar * 1 teaspoon Vanilla extract Preparation Combine first 4 ingredients in a large bowl; stir in sour cream and beaten eggs. Melt butter or margarine in a heavy saucepan over medium heat. Whisk in 1 cup water and cocoa. Bring to a boil, whisking constantly. Remove from heat. Stir cocoa mixture into flour mixture. Pour batter into a lightly greased 15 X 10 inch jellyroll pan. Bake at 325 degrees for 20 to 25 minutes or until a wooden pick inserted in center of cake comes out clean. Spread Fudge Frosting evenly over warm cake. FUDGE FROSTING: Melt butter or margarine in a saucepan over medium heat. Whisk in milk and cocoa, and bring mixture to a boil. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir in vanilla extract. NOTE: To thin frosting, add 1 to 2 tablespoons milk. PEANUT BUTTER-FUDGE CAKE: Omit sour cream in cake , and substitute 1-1/2 cups creamy peanut butter and 1/2 cup buttermilk. Continue as directed to prepare cake and Fudge Frosting. Garnish with miniature peanut butter cup candies, halved, if desired. Prep: 20 min., Bake: 25 (Cake) Prep: 20 min. (Frosting)

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EAST TEXAS SWEET POTATOES Golden, Texas has a Sweet Potato Festival each fall and that is where we get our sweet potatoes. They are always fresh and delicious and so much better than what you find in the stores. This recipe has been perfected by my mother. Ingredients * 4 medium Sweet potatoes * 2 tablespoon Butter * pinch Salt * 3/4 cup Brown sugar packed Preparation Boil sweet potatoes until almost done (al dente). Cool, peel, and slice in 1/2 inch thicknesses. Add butter, sugar and salt to a medium sized skillet and heat until bubbly. Add potatoes and fry until the sweet potatoes are tender and carmelized.

POTATO PUFFS Try this Potato Puffs recipe, or post your own recipe for Potato Puffs Ingredients * 3 c Mashed potatoes * 1 Egg well beaten Preparation Mix potatoes and egg well. Season with salt and pepper. Drop by tsps. on greased baking sheet and bake in moderate oven until brown

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POTATO PANCAKES Great way to use up the left over mash potatoes and the kids will love them. Serve with lemon juice, syrup, ice-cream or cream. Ingredients * 2 whole Potatoes mashed * 2 medium Eggs * 1 pinch Salt * 1/2 cup Self Raising Flour * 1/2 cup Milk Preparation A great way to use up left over mashed potatoes from dinner. Adjust ingredient quantities depending on how much mashed potatoes you have left over. Put mashed potatoes in a bowl; beat in the eggs and salt. Put in about the same amount of flour as the size of the eggs (roughly half a cup). If the dough is a little thick put in some milk, but don't make the mixture too thin. In a heavy based frypan put in some oil and warm til it is very hot. Put in large dobs of mixture into frypan and spread out a little. When cooked on one side, flip and cook on other side. CHOCOLATE BREAKFAST ROLLS Ingredients * 1 Egg Lightly Beaten * 1 sheet Ready Rolled Puff Pastry Partially Thawed * 6 tablespoons Chocolate - Hazelnut Spread (Nutella) Preparation Preheat oven to 180C. Line a baking tray with baking paper. Cut each sheet of pastry into 4 squares. Spread 1 tablespoon chocolate - hazelnut spread over each square, leaving 1.5cm border around all edges. Brush pasty edges lightly with egg. Roll up each square from corner to corner, pressing gently to seal. Shape pastry rolls into croissants. Place on prepared tray. Brush with egg. Bake for 20 minutes or until pastry is golden brown and puffed. Serve warm.

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TEXAS-STYLE PEACH COBBLER Ingredients * 1 c All-purpose flour * 3/4 c Sugar * 2 ts Baking powder * 1/2 c Unsalted butter * 1 c Milk * 6 Fresh peaches (peeled and pitted) * 1 ts Ground cinnamon * Sweetened whipped cream or ice cream Preparation Preheat oven to 350 degrees. Combine flour with 1/2 cup of the sugar and the baking powder. Cut 1/4 cup of the butter into pieces, and add to the flour mixture. Stir in the milk until the batter is smooth; set aside. Place the remaining butter in a 9-inch square or 10-inch round baking dish. Place in the oven until the butter melts, 5 to 6 minutes. Swirl the butter over the bottom and sides, then pour the batter evenly into the dish. Arrange the peach slices, slightly overlapping, on top of the batter, in rows if the dish is square, in circles if it is round. Combine the remaining sugar with the cinnamon; sprinkle over the peaches. Place the dish on a baking sheet, and bake until golden brown, about 45 minutes. Serve warm, with whipped cream or ice cream

TWO OF TEXAS CAKE Ingredients * 2 c All purpose flour * 2 c Sugar * 2 Eggs * 2 ts Vanilla * 2 ts Baking soda * 1 cn Crushed pineapple * 1/2 c Walnuts chopped * FROSTING: * 1 pk (8-oz) cream cheese * 1 1/2 Stick butter * 1 c Sugar * 1 ts Vanilla Preparation

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CAKE: For cake, mix flour, sugar, eggs, vanilla, baking soda, pineapple and nuts. Pour into prepared 9 x 13 inch cake pan. Bake at 350 degrees for 1 hour. For frosting, with electric mixer thoroughly combine cream cheese, butter, sugar and vanilla. Set in refrigerator. Frosting will become white.

TASTY TACO DIP This easy and colourful dish will be a hit at any gathering! Ingredients * 2 (8oz.) cream cheese softened * 16 oz. sour cream * 2 c. salsa * 2 c. shredded cheddar cheese * 2 c. chopped lettuce * 2 medium tomatoes chopped * 1 can black olives drained and chopped * 1 bag tortilla chips Preparation In large mixing bowl, beat cream cheese until soft; blend in sour cream. Spread in 9"X13" dish. Spread salsa over cheese mixture; top with shredded cheddar, followed by desired amount of lettuce, tomatoes and black olives. Chill 1 hour before serving. Serve with tortilla chips.

CHOCLATE FUDGE CAKE

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Ingredients * 0.75 cup Butter * 0.75 cup Water * 3 Egg Whites (beaten separately till peak) * 3 Egg Yolks * 2 cup Caster Sugar Sieve Together: * 1 tsp Baking Powder * 0.5 cup Cocoa Powder * 0.5 tsp Baking Soda * 2 cup Superfine Flour Dissolve in Coffee Water: * 1 tsp Instant Coffee * 1 tbsp Hot Water * 1 tbsp Milk * 1 tsp Vanilla Essence For the Chocolate fudge sauce: * 200 g semisweet chocolate * 200 ml double cream * 1 cup sugar * 2 table spoon butter * 2 table spoon honey Preparation Heat your oven at 180 degree and line a 9 inch round pan with wax paper. Sieve flour, baking soda, baking powder and coco powder together. Dissolve the water, milk, coffee, and vanilla in a glass. Cream butter and sugar until light and fluffy. Add in egg yolks one by one and beat in slowly. Mix in milk, essence and coffee mixture. Add in flour alternatively with water and fold in. Finally fold in the egg whites. Pre heat oven 180 degree and bake the cake for 35-40 minutes. Insert a skewer in the centre of the cake; if the skewer comes out clean the cake is done. Leave the cake to cool. For icing; Heat up cream on low flame; add chopped chocolate, sugar, butter, honey. Stir until chocolate, butter & sugar are dissolved. Strain cream & cool covered until thick. Slice cake horizontally spread some cream on one slice then top with second slice, spread cream all over the cake. If you want melt 100g of chocolate, draw a lace on wax paper. When 50% set then set around the cake.

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