Econo Appetizers

Lentil and Tomato Soup

250g / 8oz lentils
440g / 14oz un-drained and mashed tomatoes
125g / 4oz beef slice, chopped
3 stalks celery, chopped
2 onions, chopped
2 carrots, chopped
1 clove garlic, crushed
1 bay leaf
½ tsp dried mixed herbs
2 tbsp tomato paste (puree)
4 cups chicken or vegetable stock
Freshly ground black pepper
Chopped fresh parsley

Place lentils, tomatoes, beef, celery, onions, carrots, garlic, bay leaf, herbs, tomato puree, stock and black pepper in a large saucepan.

Bring to the boil, then reduce heat, cover and simmer, stirring occasionally, for 1 hour or until lentils are tender.

Sprinkle with parsley and serve.

Serves 4

Deviled Eggs

6 eggs
¼ cup whip cream
1 tsp dry mustard
1 tsp vinegar (clear)
1/8 tsp salt
Paprika (optional)

Boil 6 eggs for about 15 minutes.

Cut eggs in half and put yokes in a bowl. Mix all ingredients (except paprika) with the yokes.

Spoon mixture into egg halves. Sprinkle paprika on them (optional).

Cover with wax paper and refrigerate for 1 hour.

Serves twelve

Popular Rice and Pasta

Almond Lamb Polao

2 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
500g / 1 lb diced lamb
2 tsp curry powder
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
½ tsp ground turmeric
2½ cups chicken stock
1 tomato, chopped
Freshly ground black pepper
2 cups basmati rice
90g almonds, toasted
90g raisins

Heat oil in a frying pan over a medium heat, add onion and garlic and cook, stirring, for 5 minutes or until onion is tender. Add lamb and cook, stirring occasionally, for 5 minutes or until lamb is brown on all sides.

Add curry powder, coriander, cumin, ginger and turmeric to pan and cook, stirring constantly, for 2 minutes or until fragrant. Add ½ cup stock, tomato and black pepper to taste and bring to the boil.

Reduce heat, cover and simmer, stirring occasionally, for 20 minutes or until lamb is tender.

Add remaining stock to pan and bring to the boil. Stir in rice, reduce heat, cover and simmer for 15 minutes or until rice is cooked. Add almonds and raisins, and using a fork toss to combine.

Serve with chutney or salad.

Serves 6

Beefy Chili Macaroni

1lb beef cubed steaks
1 tbsp vegetable oil
1 medium onion, coarsely chopped
4 tomatoes, diced
1½ cup rotini (spiral pasta), uncooked
½ cup water
½ cup cheddar cheese, shredded

Cut beef steaks lengthwise into 1" wide strips and then crosswise into 1" pieces.

Heat oil over medium-high heat until hot.

Add beef and onion; cook and stir for 3 minutes.

Stir tomatoes, pasta and water into beef.

Bring to a boil; reduce heat to low.

Cover tightly and simmer for 20 minutes or until pasta is tender.

Sprinkle with cheese before serving.

Serves four

Only A Few Bucks

Apricot Chicken

1½ kg chicken
1 onion, sliced
45g noodle soup
2 tsp curry powder
440g canned apricot halves
¼ cup wine or water

Arrange chicken pieces in a large ovenproof dish. Scatter with onion, then sprinkle with soup mix and curry powder.

Combine apricots with juice and wine or water, pour over chicken and mix to combine.

Cover and bake in 180C/350F for 1 - 1¼ hours or until chicken is tender.

Serves 6

Chicken Enchilada

3 cup boiled chicken
½ cup scallions including tops
½ cup almonds
½ tsp salt
Enchilada sauce (see below)
8 tortilla chips
¾ cup sour cream
½ cup cheddar cheese
½ cup olives

For the garnish:
1 tbsp sour cream

For the enchilada sauce:
2 tbsp vegetable oil
2/3 cup onion
¼ cup green bell pepper
1 garlic clove
1 cup tomato paste
1 cup water
1 tsp chili powder
1 tsp salt
½ tsp dried oregano

In small bowl, toss together cooked shredded chicken, scallions, and almonds.
Sprinkle on salt. Mix and set aside.
To prepare chili sauce, heat oil in sauté pan over med-high heat; add onion, bell pepper, and garlic. Saute until vegetables are soft.
Stir in tomato paste, water, chili powder, salt and oregano. Blend well.
Lower heat, cover and simmer for 5 minutes. Preheat oven to 350 degrees.
Lightly oil bottom of shallow ovenproof casserole dish.
Dip a tortilla in hot sauce until partially saturated. Then place tortilla in casserole dish. Then, fill with 1/8 of chicken mixture, and top with tbsp sour cream; roll into an enchilada.
Place in dish seam side down.

Repeat with remaining tortillas.

When casserole is filled, drizzle remaining sauce over top.
Sprinkle with cheese and top with olives.
Bake for 15 minutes or until cheese and sauce are hot and bubbling.
Serve with additional sour cream and chopped scallions on the side.

Enchilada: A tortilla rolled and stuffed usually with a mixture containing meat or cheese and served with a sauce spiced with chili.

Serves three

Dreamy Desserts for Peanuts

Baked Yogurt Cheesecake

For the crust:
125g plain sweet biscuits, crushed
60g butter, melted
½ tsp ground cinnamon

For the yogurt cheese filling:
500g cream cheese, softened
1 cup yogurt
2 eggs
½ cup cream
½ cup castor sugar
3 tsp grated lemon rind

Place crushed biscuits, butter and cinnamon in a bowl and mix to combine. Press biscuit mixture over base of a well-greased 23cm/9 in baking dish and refrigerate until required.

To make filling, place cream cheese in a bowl and beat until smooth. Add yogurt, eggs, cream, sugar and lemon rind and beat to combine.

Pour filling into prepared baking dish and bake in 150C/300F for 1 hour or until filling is firm.

Cool cheesecake in baking dish to room temperature, then chill until ready to serve.

Serve with whipped cream and fruit.

Serves 8

Carrot Cake

5 eggs, separated
275g granulated sugar
1 lemon (juice required), squeezed
2 lemon zest, grated
250g almonds, ground
300g carrots, finely grated
75g corn flour
1 pinch cinnamon, ground
1 pinch cloves, ground
10g baking powder
50ml brandy (optional)
1 pinch of salt

For glazing:
50g apricot jelly
Icing
Marzipan carrots

Beat together the egg yolks, sugar, lemon juice and lemon zest, until light.
Add the finely grated carrots and the almonds.
Mix in the corn flour, cinnamon, ground cloves and baking powder. Then add the brandy.
Mix or beat until smooth.
Beat the egg whites until stiff and carefully fold in a baking pan (24 cm diameter, 5 cm high), dust with flour.
Turn the mixture into the pan
Bake in the oven for 50 - 60 minutes at 180C.
When cooked, brush the cake with a hot apricot glaze and icing.
Decorate with small marzipan carrots.

Makes one cake