CHICKEN ALMOND CASSEROLE

1 c. chicken breast, diced and cooked
1 can cream of chicken soup
1 c. sliced almonds
1/2 c. mayonnaise
1 c. celery, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
3 eggs, hard-boiled
1 c. cracker crumbs (I use Zesta)
2 1/2 tsp. butter

AMISH MEATLOAF AND AMISH CORN BREAD

AMISH MEATLOAF

1 1/2 lbs. lean ground beef
1 beaten egg
1/2 tsp. sage
1/2 c Pet milk
About 2 cups Ritz crackers (crushed)
1/4 c. onion
1/2 c. Swiss cheese (shredded) plus some extra
Salt and pepper

Mix all above together; pat into an oval loaf in a baking dish.
Put the extra shredded Swiss cheese over top of loaf.
Bake at 350 degrees for 1 hour. Will freeze well.

COCONUT CURRIED WINGS

2 Dozen chicken wings
1/2 teaspoon Coconut extract
4 teaspoons Curry powder
6 tablespoons Melted butter
1 cup Milk
2 cups Instant mashed potatoes
3 tablespoons Sweetened -- flaked coconut

Cloves garlic -- minced

Cut tips off wings. In a large bowl, combine milk, extract and wings. Stir to mix well. Marinate at least 2 hours (or overnight). In another bowl, combine potatoes, curry and cocoanut. Take wings out of marinade and roll in potato mixture. Place slightly apart on well greased cookie sheets. 

Combine butter & garlic. Drizzle over wings. Bake, uncovered, at 375 degrees until browned - 45 minutes.

Barbecued Chicken Wings

35 Chicken wings -- tips removed
1 Stick butter
1 cup Brown sugar
1/2 tablespoon Sauce
1/2 cup Dry red wine
2 teaspoons Dry mustard
2 large Garlic cloves -- crushed
1/4 cup Fresh lemon juice
Fresh ground pepper to taste

BRAISED DEEP FRIED PORK SLICES IN WINE SAUCE

1 ts Red rice vinegar
2 tb Medium sherry
3/4 c Stock
Cornstarch paste
1 1/2 lb Boned pork butt
3 tb Peanut oil
3 Cloves garlic, minced
2 Egg yolks
1 ts Water
1 c Fine plain bread crumbs
4 c Oil for deep-frying

PASTE:
2 tb Cooked rice
1/2 ts Sugar
1 ts Dry baker's yeast
2 tb Dark soy sauce
2 tb Warm water
1 ts Wet bean cheese (opt)

Cajun Fried Fish

These fish fillets are battered with a beer batter with Cajun seasonings
then deep fried.

INGREDIENTS:
2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to taste
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying

PREPARATION:

Breast Of Pheasant With Grapes And Pine Nuts

3 2-pound pheasants
1/2 c olive oil
6 cloves garlic, peeled and
-chopped
1 T soy sauce
1 c heavy cream
20 oz cream of mushroom soup
-condensed,(2 cans)
8 oz fresh mushrooms
8 oz butter
4 oz flour
4 oz pine nuts
8 oz green grapes, cut in halves
4 shallots
4 fluid ounces dry sherry

Baked Lobster Savannah

2 oz butter
2 c mushrooms, sliced
1 c bell peppers, diced
1 T Spanish paprika
1 1/2 c sherry
1 ds salt, to taste
1 ds black pepper, to taste
4 c Locke-Ober Cream Sauce, See
-Recipe
1/2 c pimientos, diced
4 3-pound whole lobsters
-boiled and cooled
4 t Parmesan cheese, grated

NOTE: If you are using lobsters smaller than three pounds each, you
will need enough smaller lobsters to produce a total of about 8 cups of
meat after boiling and cooling.

Quick And Easy Tarragon Chicken

2 tb Butter or margarine
1 tb Vegetable oil
4 Chicken breasts halves skinned and boned
3/4 c Dry white wine or vermouth
2 ts Dijon mustard
1 tb Chopped fresh tarragon or 1 tsp dried
1/2 ts Salt
Freshly ground pepper
3/4 c Heavy cream

In a large frying pan, melt butter in oil over medium-high heat. Add
chicken breasts and cook, turning once, until lightly browned, about 4
minutes a side. Remove and set aside.

Easy Barbecued Chicken Casserole

1 cn Pork and beans (16oz)
4 Chicken pieces
1/4 c Catsup
2 tb Peach preserves
2 ts Onion, instant minced
1/4 ts Soy sauce
1/4 c Brown sugar


Place beans in a 2-quart casserole; top with casserole. Mix together
remaining ingredients; pour over chicken and beans.
Cover and bake in preheated 325 deg.F. oven for 1 3/4 hours.

Caesar Salad for Two

1 each Clove garlic -- minced
1 each Head romaine lettuce
1 each Tin Anchovies (Millionares)
Croutons
4 each Bacon chopped
2 tablespoons Olive oil
2 tablespoons White vinegar
2 tablespoons Worcestershire
Dash tobasco
Lemon
2 each Egg yolks
Cappers
3 tablespoons Parmasean cheese

Broccoli Sesame Salad

1 head broccoli
2 tablespoons olive oil
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons sesame oil
4 tablespoons sesame seeds -- toasted

Wash broccoli, discarding leaves and toughest part of stem. Blanch
entire head in boiling water for one minute. Rinse under cold water.
Break off florets and cut remaining stem (peeled, if desired) into 2"
pieces.

HOT DRESSING

1 teaspoon celery seeds 1 1/2 teaspoons salt
1 teaspoon sugar 1 cup cider vinegar
1 teaspoon dry mustard 1 cup oil
Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.

Bring to a rolling boil. Add oil, stirring, and return to rolling boil. Makes
about two cups.

24-Hour Slaw

3/4 cup sugar
1 lg. head cabbage -- shredded/not chopped
2 lg red onions -- thinly sliced
Hot Dressing -- see below

Stir sugar into cabbage. Place half of the cabbage in a large bowl.
Cover with onion slices. Top with the remaining cabbage. Pour boiling
hot dressing over slowly. Do not stir. Cover and refrigerate at once.
Chill 24 hours. Stir well before serving.

SPRING VEGETABLE SOUP

Half pint green peas, two shredded lettuces, one onion, a small bunch
of parsley, two ounces butter, the yolks of three eggs, one pint of
water, one and a half quarts of soup stock.

Put in a stewpan the lettuce, onion, parsley and butter, with one pint of
water, and let them simmer till tender. Season with salt and pepper.
When done, strain off the vegetables, and put two-thirds of the liquor
wit h the stock.

Beat up the yolks of the eggs with the other third, toss it over the fire,
and at the moment of serving add this with the vegetables to the
strained-off soup.

BEAN SOUP

2 cups beans
2 tablespoons finely cut onion
2 tablespoons finely cut bacon
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
1 teaspoon thyme
3 tablespoons flour

Soak beans in water over night.

Drain and put into saucepan with six cups boiling water and boil slowly
two hours or until soft; add onion and bacon which have been fried light
brown; boil five minutes; add salt, pepper, parsley and thyme. Mash
beans with back of spoon.

Add flour which has been mixed with a little cold water; boil five
minutes and serve.

ASPARAGUS CREAM SOUP

For making two quarts of soup, use two bundles of fresh asparagus.

Cut the tops from one of the bunches and cook them twenty minutes in
salted water, enough to cover them.

Cook the remainder of the asparagus about twenty minutes in a quart
of stock or water.

SALMON ROLLS

6 Smoked salmon -- thinly sliced
1 Prepared bread dough
1 Egg -- beaten
Green onion -- finely chopped
Fresh ground pepper

After thawing, roll out the prepared dough into a 9-inch circle.
Cover the top with strips of the salmon and add seasonings. Cut the
circle into wedge-shaped pieces and roll each one tightly, beginning at
the outside edge.
Brush the roll with the beaten egg and bake at 425 for about 15
minutes. Serve hot as appetizers or with lunch.

Roasted Potatoes with Garlic and Fresh Herbs

2 pounds new potatoes -- small are better
Rosefir or Yellow Finn are even better
salt and pepper
10 cloves fresh garlic -- unpeeled
fresh herb sprigs:
rosemary, thyme, sage leaves, oregano

Preheat the oven to 400 F. Leave the potatoes whole if small; cut into
halves or quarters if large. Toss them in a baking dish with just enough
oil to coat them (or spray them with cooking spray) and sprinkle with
salt and pepper.

Pesto Pinwheels

1 sheet frozen puff pastry
1/3 C pesto sauce, store-bought -- or homemade
1/2 C grated Parmesan cheese
1 egg -- beaten with
1 teaspoon water

Thaw puff pastry 20 minutes. Unfold and roll on a lightly floured
surface to a 14-x-11 rectangle. Spread evenly with pesto sauce and
sprinkle with Parmesan cheese. Starting at long edge, roll up pastry
like a jelly roll. Cut pastry roll crosswise into 3/8 inch thick slices.
Place on lightly greased baking sheet and brush with egg mixture.
Bake at 400 degrees for 8 to 10 minutes or until golden brown.
Transfer to wire rack and serve while warm. Makes about 35
pinwheels.

MOCK FRENCH PATE

1/4 cup Unsalted butter
1 pound Fresh mushrooms
1/3 cup Onions -- minced
1/3 cup Celery -- chopped
2 Eggs
3 ounces Cream cheese
3/4 cup Fine bread crumbs
1 teaspoon Salt
1/2 teaspoon Basil -- crushed
1/4 teaspoon Rosemary -- crushed
1/4 teaspoon Oregano -- crushed
1/8 teaspoon Black pepper -- freshly ground
plus butter for greasing the pan

Creamy Pizza Fondue

1/2 pound Ground round (85% lean)
1 Small onion -- chopped
1 tablespoon Melted butter or olive oil
2 cans (10 oz.) pizza sauce
1 tablespoon Cornstarch
2 teaspoons Dried oregano
1/2 teaspoon Garlic powder
2 1/2 cups Shredded Cheddar cheese –
(about 10 ounces)
1 cup Shredded mozzarella cheese –
(about 4 ounces)

1. In a large frying pan, cook ground beef and onion in butter over medium heat, stirring to break up lumps of meat, until beef is browned and onion is softened, 5 to 7 minutes.
2. In a medium bowl, combine pizza sauce, cornstarch, oregano, and garlic powder. Stir until well mixed. Add to ground beef mixture in pan and cook, stirring occasionally, until mixture thickens and bubbles, 5 to 7 minutes.
3. Reduce heat to low and add cheese, a third at a time, stirring well after each addition. Transfer to a chafing dish or fondue pot.

Dietary Guidelines for Children and Adolescents

1. Encourage and support breast feeding.
2. Children need appropriate food and physical activity to grow and develop normally.
Growth should be checked regularly.
3. Eat a wide variety of nutritious foods.
4. Eat plenty of breads, cereals, vegetables (including legumes) and fruits.
5. Low fat diets are not suitable for young children: for older children, a diet low in fat and, in particular, low in saturated fat, is appropriate.
6. Encourage water as a drink. Alcohol is not recommended for children.
7. Eat only a moderate amount of sugars and foods containing added sugars.
8. Choose low-salt foods.

Specific nutrients

Pumpkin Damper

Serves 8

Method:
Preheat oven to 190 C.
Place flour and salt in a large bowl and rub in the margarine
until mixture resembles fine breadcrumbs.
Add remaining ingredients, except cheese.
Mix to a soft, but not sticky, dough.
Knead gently on a lightly floured breadboard. Place on a
large non-stick baking or pizza tray.
Pat out to a large round, about 23 cm in diameter, mark 8
wedges, cutting half way through. Sprinkle cheese on
top. Bake for 20-25 minutes, until well risen and golden.

Tip:
This is great served with soup or a casserole.


Ingredients:

Quick Potato Bake

Serves 6 as a side dish

Method:
Preheat oven to 220 C.
Lightly spray a large ovenproof, microwave-safe dish
with canola spray.
Evenly layer sliced potatoes into the prepared dish.
Cover and microwave 10 minutes on high or until
potatoes are just tender.
While the potatoes are cooking, combine soup, milk and
pepper in a medium bowl. Pour evenly over the cooked
potatoes, gently moving the dish to allow the mixture to
run through the potato layers.
Combine the grated cheese and breadcrumbs. Sprinkle
over the potato mixture and bake for 15-20 minutes or
until hot and golden.

Tips:
This is great served with the Winter Casserole or Sweet
Lamb Curry.
Add some green and yellow vegetables for extra nutrition
and colour.


Ingredients:

Hearty Minestrone

Serves 8

Method:
Pour water into a large saucepan.
Add onion, celery, carrots and cabbage.
Bring to the boil.
Stir in the rice. Reduce heat and simmer until
vegetables and rice are tender – approximately
10-12 minutes.
Stir occasionally and add extra water if necessary.
Lastly stir in the parsley, chickpeas and beans. Simmer
further until heated through.

Tips:

Mexi Balls

Makes approximately 20 meatballs
Serves 6

Method:
Combine the mince, onion, rice, taco seasoning and
evaporated milk together in a large bowl.
Form into small meatballs and set aside.
Place soup, water and stock cubes in a large, wide-based
saucepan.
Stir well and slowly bring to the boil.
Drop in the meatballs, reduce heat and simmer for 30
minutes, gently shaking or stirring occasionally to
prevent meatballs sticking to pan base.
Serve 2-3 meatballs and sauce on a plate with crusty
bread and steamed seasonal vegetables.

Tips:

Sweet Lamb Curry

Serves 6

Method:
Preheat oven to 160 C.
Mix meat, onion, carrot, celery, and apple with flour and
curry powder.
Add tomato soup, golden syrup, lemon juice, sugar and
seasoning.
Stir all ingredients together well and cook covered in
a 2-3 litre casserole dish in a slow oven for a minimum
of 40 minutes until the meat is tender and the juices are
thickened.

Tips:
Leave out the curry powder, add extra vegetables and
call this dish a stew.
Serve with mashed potato, steamed rice or damper and
seasonal greens.

Ingredients:

Winter Casserole

Serves 8

Method:
Heat oil in a heavy based heatproof saucepan or casserole
dish. Fry bacon, garlic and onion, stirring frequently
for 4-5 minutes or until onion softens. Remove to a small
bowl, using a slotted spoon.
Toss the beef and seasoned flour together in a plastic bag
until well coated. Reheat oil and brown beef in batches.
Return bacon mixture and beef. Stir in soup, tomatoes,
water and sauces until combined.
Cover and simmer for 15-20 minutes.
Add the mushrooms.
Cover and continue to simmer or bake in a slow oven
(160 C) for a further 40 minutes or until beef is tender.
Serve with mashed parsley potato, cooked pasta, steamed
rice or fresh home baked bread (if you have a bread
maker!) and seasonal vegetables.

Tips:

Logan’s Lasagne

Serves 10

Method:
Preheat the oven to 180 C.
Heat oil in a large heavy based saucepan. Brown mince
and garlic well. Stir in tomatoes and tomato paste.
Simmer for 15 minutes to cook the mince thoroughly.
Put the thawed spinach into a strainer, squeeze out all
the liquid then mix lightly with the cottage cheese.
Using a large lasagne dish, spread a thin layer of the
mince mixture over the base. Follow with a sheet of
lasagne, more mince, another layer of lasagne, the
cottage cheese mixture, more lasagne, remaining mince
and a final sheet of lasagne. Pour over tomato soup to
cover lasagne completely.
Sprinkle with the mozzarella cheese. Bake in the
preheated oven for 30-35 minutes or until golden brown
and heated through.
Remove and allow to stand for five minutes before
serving.
Best accompanied with fresh bread rolls and salad.

Tips: