Dressing:

2 tbsp sugar

salt

½ cup oil

3 tbsp brown vinegar

½ tsp pepper

1 season mix from chicken noodles

Salad:

sugar

loaf

cabbage

2 tbsp sesame (sprinkle on the salad)

3 green shallots or spring onions

½ cup sliced almonds

Method:

Mix all the ingredients of the dressing. Cook noodles. Cool and chop. Put in salad.

5 or 6 chilli

1 cup vinegar

1 cup sugar

½ kg green apples

½ kg onions

1 tsp salt and pepper

Method:

Mince vegetables. Mix all ingredients together. Stand for 2 days before using.

25 medium egg tomatoes

½ cup loosely packed fresh basil leaves

3 cloves garlic

1 tbsp olive

Method:

Cut tomatoes in half. Place basil chillies, garlic and tomatoes. Cut sideways. Sprinkle tomatoes with salt. Dry with basil and turn tomatoes while drying. Pack all in sterilized jars (hot). Pour in enough to completely cover tomatoes. Seal jars.

5 chillies (seeds removed)

½ kg green apples (peeled or cored)

½ kg onions

1 cup vinegar

1 cup sugar

1 tsp salt

½ tsp pepper

Method:

Mince all vegetables. Mix in other ingredients. Bottle. Let stand for 2 days before using.

2 large onions (diced)

2 carrots (diced)

2 large potatoes (diced)

1 cob corn

½ large sweet potato (diced)

1 tbsp curry powder

2 tbsp plain flour

garlic (optional)

Method:

Fry onion in a little water until transparent. Add garlic if desired. Add curry powder. Tip into a large saucepan. Add vegetables with water to barely cover. Add salt and pepper to taste. Simmer covered for ½ hours. Test vegetables with skewer a couple of times to ensure they are not too sloppy. Thicken with flour and serve with rice.

4 medium potatoes sliced (peeled and cooked)

1 diced tomato

1 diced onion

4 large mushrooms

½ cup diced bacon

600 ml of cream

Method:

Drain the potatoes. Put into an oven proof dish. In a fry pan, cook all the other ingredients except for the cream. Spread the cooked ingredients on top then add the cream . Top with grated cheese. Bake till top is golden brown.

3 eggs

salt and pepper

½ to 1 cup milk

bacon pieces

3 medium-sized potatoes

1 onion

1 cup grated cheese

Method:

Beat together the eggs and milk. Grate the potatoes, onion and cheese then add to the egg-milk mixture. Add salt and pepper to taste. Pour mixture into deep pie or casserole dish and decorate with bacon pieces. Bake it in an oven at 180°C gas/200°C electric for about 1 hour or until golden brown.