No Eggs, No Butter, No Sugar Fruit Cake


360 g mixed fruits

1 cup apricot nectar

3 tbsp honey

3 tsp bi-carb soda

1 ½ cups SR flour

1 tsp mixed spices

1 cup mashed cold pumpkin


Boil for 3 minutes the mixed fruits, apricot nectar and honey. When slightly cooled. Add 3 tsp. bi-carb soda. When cold, add the SR flour, mixed spices and mashed cold pumpkin. Bake in loaf tin for 1 to 1 ½ hrs in 160C.

Macaroni and Cheese


250 g or 1/2 pack macaroni

5 cups milk

5 tbsp margarine

5 tbsp plain flour



1 cup frozen vegetables


Cook macaroni according to package direction. Cook all the remaining ingredients to make a sauce.

Crumb Fish




sesame seed

bread crumbs

1 egg

½ cup milk


Coat the fish in plain flour. Dip into egg wash (mix egg and ½ cup milk). Then coat with crumbs. Deep fry.

Chinese Cabbage Salad Dressing



2 tbsp sugar


½ cup oil

3 tbsp brown vinegar

½ tsp pepper

1 season mix from chicken noodles





2 tbsp sesame (sprinkle on the salad)

3 green shallots or spring onions

½ cup sliced almonds


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

Cheese and Bacon Puffs


½ cup milk

1 egg lightly beaten

2 cups grated cheese

2 bacon rashers (finely chopped)

2 med onions (finely chopped)

1 cup SR flour

1 tsp French mustard



Mix all the ingredients. Sprinkle with paprika. Bake for 20 minutes.

Chocolate Pecan Slice


125 g melted butter

1 cup crushed sweet biscuits

1 cup roughly chopped chocolate

1 cup coconut

1 cup pecan nuts cracked

1 x 400 g can nestle milk

icing sugar to decorate


Grease 20 x 30 lamington tray. Combine all ingredients except for coconut and icing sugar. spread mixture in the tray. Cook in a mod oven in 180C for 30 minutes. Cool in pan, cut into squares.

Ethel’s Chocolate Chip Slice


250 g butter

pieces of coffee biscuits

1 cup chocolate bits

1 cup coconut

1 tin condensed milk

pack pecan nuts


Melt the butter in a large lamington tin. Break in pieces of coffee biscuits. Then sprinkle the chocolate bits over biscuits, then the coconut over chocolate. Now spread over the tin of condensed milk then lastly the pack pecan nuts. Bake in slow oven for 20 minutes until chocolate is melted.

Sweet Corn Soup and Sweet and Sour Chicken


4 cups chicken stock & shallots

1 tsp lemon rind

2 cloves garlic

piece of green ginger (grated)

3 chicken breast

2 x 400 g can creamed corn

2 tbsp corn flour

salt and pepper to taste

Sweet and sour chicken:

2 tbsp oil

1 onion cut into thin wedges

2 sticks celery

1 sliced carrots

1 red capsicum (chopped)

1 green capsicum (chopped)

4 sliced fresh pineapple

1/3 cup pineapple juice

2 tbsp soya sauce

2 tbsp water

2 tbsp vinegar

2 brown sugar

2 tomato sauce

3 tsp corn flour


Step 1. To make soup, combine the stock, shallots, lemon rind, garlic & ginger in a large pan. Bring to boil, then add chicken breasts and simmer for 8 to 10 mins. Remove the chicken from the pan, cool slightly and cut-up. Reserve the meat for sweet and sour. Add corn to the soup and stir until it boils. Thicken with corn flour.

Step 2. To make the chicken. Heat oil, add onions, celery, carrot and capsicum. Stir fry for 4 minutes. Add reserved chicken and pineapple. Cook until heated through. Add water, juice and sauce. Blend corn flour and thicken. Cook for 1 minute more.


Banana Upside-down Cake


60 g butter (chopped)

¼ cup brown sugar

packet of peanuts

2 bananas (sliced)


Place 60 g chopped butter and ¼ cup brown sugar in greased 23 cm tin. Top with the packet of nuts and 2 sliced bananas. Make up batter cake mix and pour. Oven bake for 40 minutes.