*   Recipes

 

Some imitations, some tried-and-true, some old family favourites. Let me know what you think !

 

Hungry Jack’s Whopper Imitation

 

Ingredients

Spread

¼ cup mayonnaise

2 teaspoons French dressing

2 teaspoons tomato relish

1 teaspoon white vinegar

½ teaspoon sugar

¼ teaspoon lemon juice

1/8 teaspoon paprika

 

Toppings and Burger

4 sesame seed hamburger buns

¾ pound ground beef

Dash of salt

Dash of pepper

8 slices cheese

1 1/3 cups chopped lettuce

1-2 onion, separated

 

  1. Combine all ingredients for the spread in small bowl. Set aside
  2. Preheat barbecue or indoor grill to high heat
  3. Divide ground beef into 4 even portions. Roll each portion into a ball, then press each ball flat to form a patty about the same diameter as burger buns
  4. Grill patties for 2-3 minutes per side, or until done. Lightly salt and pepper each side of patties
  5. Brown the faces of the buns in a hot skillet, toaster, or face down on grill. Monitor closely to prevent burning.
  6. Spread a tablespoon of the sauce on the face of top bun. Arrange lettuce evenly over spread
  7. On bottom bun stack a patty, then a slice of American cheese
  8. On top slice of cheese, arrange onion slices
  9. Put burger together and serve.

Makes: 4 burgers

 

 

Salmon Mornay

 

Ingredients

1 ½ cups cooked rice

1 x 210g can cooked salmon

1 hard boiled egg

50g butter

2 tablespoons plain flour

1 ½ cups milk

1/3 cup grated cheddar cheese

Sprinkle of salt and pepper

¼ cup dry breadcrumbs

 

  1. Turn oven to 180°C. Spread rice in baking dish.
  2. Drain salmon. Remove bones. Chop up. Spread over rice.
  3. Chop egg and sprinkle over the salmon. Melt butter in small pan
  4. Stir in flour until smooth. Take off heat. Stir in milk.
  5. Turn heat on again, to low setting, stirring all the time until mix boils.
  6. Stir in cheese, salt and pepper. Pour over salmon and rice.
  7. Sprinkle crumbs evenly over. Bake for twenty minutes.
  8. Serve hot

 

 

Vanilla Slice

 

Ingredients

250g Morning Coffee Biscuits (Arnott’s Saos)

2 cups milk

1 cup cream

85g packet instant vanilla pudding mix

1 ½ cups icing sugar, sifted

2 tablespoons passionfruit pulp

60g butter, melted

 

  1. Line a deep 19cm-sqaure cake tin with foil
  2. Arrange row of biscuits over bottom
  3. Put milk and cream in small mixing bowl. Sprinkle pudding mix over top
  4. Beat for 5 mins on medium speed. Pour over biscuits
  5. Top with another layer of biscuits
  6. Beat icing sugar, passionfruit and butter in small bowl until smooth
  7. Spread over biscuits
  8. Put in fridge overnight before cutting. Slice into 9 squares to serve.

 

 

Ambrosia

(Rhiannon’s note: This is probably my favourite recipe ! Fun to make, delicious to eat !)

 

Ingredients

1 ½ cups sour cream

1 large packet marshmallows

Chopped strawberry

Chopped rockmelon

Chopped watermelon

(Note: You can use any fruit you wish. I prefer berries and melons, but mangos, peach etc work well too !)

 

  1. Halve marshmallows. Chop all fruit into small pieces.
  2. Combine marshmallows and fruit in large bowl. Add sour cream.
  3. Mix very well. Arrange into a large bowl or individual serving dishes
  4. Serve cold

 

 

Apple Crumble

 

Ingredients

1 tin pie apples

1 cup plain flour

3 tablespoons Arnott’s Milk Arrowroot Biscuits (beaten into crumbs)

3 tablespoons sugar

3 tablespoons butter

 

  1. Set oven to 180°C
  2. Place apples in pie dish
  3. Place flour in bowl and rub in butter using fingertips
  4. Add sugar and biscuit crumbs, and mix well
  5. Sprinkle mixture onto apples
  6. Bake in oven until lightly browned on top

 

 

Chocolate Fridge Cake

(Rhiannon’s warning: This is incredibly rich, but incredibly scrumptious !)

 

Ingredients

150g plain cooking chocolate

30g butter

120ml milk

1 tablespoons imitation rum

6 small Crunchie bars

Packet Maltesers

6 small Picnic/Snickers bars

6 small Mars bars

 

  1. Over a low heat, melt plain chocolate, butter, milk and rum essence
  2. Put Maltesers in bottom of 1 pint loaf tin
  3. Line tin with Crunchie bars on their sides (one at each end and two along each side)
  4. Fill middle with Picnic/Snickers and Mars bars
  5. Pour over the chocolate mixture
  6. Lift tin carefully, and tap the bottom firmly, so that melted chocolate will run to the bottom
  7. Put in fridge and leave until melted chocolate has set