This delicious recipe is shared with us by Jeanette of Australia

500 grams minced topside	4 bananas - peeled
½ Cup breadcrumbs fresh	Sauce.
1 egg	1 Tbl flour
1 small onion chopped finely	1 Tbl tomato paste
1 Clove garlic - finely chopped	½ Cup dry white wine
salt	1 ½ Cup of vegetable cooking water
pepper freshly ground black	-- or stock
olive oil	salt
4 large potatoes	freshly grounded black pepper
4 rashers bacon rind removed	2 Tbl freshly chopped parsley

Preheat the oven to 200 degrees - if you have a microwave - convection oven use high/mixed
I use this method.
Make meatloaf by mixing all the ingredients together that is the meat, onion, egg, breadcrumbs, salt and pepper - when mixed together form into a fat sausage or place this mixture into a loaf tin or something that you like to make a meat loaf in.
Place potato directly on the oven rack - I lightly brush these with oil, just cut them in half.
Bake for 45 minutes in the oven - if using the high/mix method - cook for 30 minutes.

Remove from oven, then place the bananas around the meatloaf and drape the bacon over the top - return to the oven and cook for a further 30 minutes.

Transfer the meatloaf, bacon and bananas to a warm serving plate and tip any excess fat from the baking dish, being careful to retain juices.

To make the gravy/sauce place the oil from the dish into a saucepan - or you can place the baking dish over the heat and add the flour - stir scrape and cook the flour for 2 minutes. Add tomato paste and wine. Stir again, then add vegetable water gradually, stirring until you have a smooth gravy. Bring to the boil. If too thick add more water. Check seasoning. Strain into a serving jug and stir in parsley.

You can make this ahead of time by using a small amount of oil in the saucepan and stir the flour etc into that and follow instructions above - this is a quick method.

Serve by placing meatloaf on the plate with banana on the top - spoon some sauce over the banana - if your guest does not like banana just spoon over the sauce and then put the bacon on top of the meatloaf - Serve with potato, salad, or other vegetables.

Cooking Time: 20 minutes Preparation Time: 10 minutes. Recipe Introduction, Sharon

1 Lb (500 g) boneless beef sirloin	-(optional)
-or	2 Clove garlic, minced
-inside round steak	1 Can (10 oz/284 mL) condensed
2 Tbl (25 mL) vegetable oil	-Tomato soup
2 Cup (500 mL) cut-up fresh	1 Tbl (15 mL) Soya sauce
-vegetables	1 Tbl (15 mL) vinegar
-(broccoli, carrot, celery)	4 Cup (1 L) hot cooked rice
1/2 Tsp (2 mL) ground ginger

Slice beef across the grain into thin strips.

In large skillet or wok over medium-high heat, heat oil. Stir-fry beef until browned. Remove from skillet; set aside.

Reduce heat to medium. In same skillet, in remaining oil, stir-fry vegetables with ginger and garlic until tender-crisp.

Stir in soup, Soya sauce and vinegar. Bring to boil. Return beef to skillet. Heat through, stirring occasionally.

Serve over rice.

Ready In: 25 min Prep: 10 min Recipe Source:
http://www.kraftcanada.com/en/Recipes/RecipeTemplate?recipe_id=91738&e=email
Sent in by Pat of Ontario Canada

1 -1/2 cups Minute Rice Brand	1 Lb beef flank steak, cut into
-Rice, uncooked	-thin strips
1/4 Cup lite soy sauce	2 Tsp cornstarch
2 Tbl Kraft Calorie-Wise Catalina	1 bag (750 g) frozen oriental mixed
-Dressing	-vegetables, thawed, drained
3/4 Tsp ground ginger	1/4 Cup dry roasted peanuts

PREPARE rice as directed on package. Meanwhile, mix soy sauce, dressing and ginger until well blended; set aside.


TOSS steak with cornstarch. Spray large nonstick skillet with cooking spray; heat on medium-high heat. Add steak mixture; cook and stir 3 min. or until steak is cooked through. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce thickens and vegetables are heated through.


SERVE steak mixture over rice; top with peanuts.





Great Substitute
Substitute 4 tsp. flour for the 2 tsp. cornstarch.

Great Substitute
Substitute 1-1/2 tsp. minced fresh gingerroot for the 3/4 tsp. ground ginger.

Sweet-Heat Version
Add 2 Tbsp. orange marmalade and 1/8 tsp. crushed red pepper to the soy sauce mixture.


Nutrition Bonus
Save calories and fat compared to carry-out with this quick-and-easy low-calorie Asian-inspired meal! As a bonus, the stir-fry vegetables are a good source of vitamin C.

A guaranteed hit for the whole family. Add your own toppings and have some fun at the dinner table. Supplied by Sharon G / Canada

1 -1/2 lb. beef sirloin steak,	16 large flour tortillas (10
-thinly sliced	-inch), warmed
1/2 Cup Kraft Zesty Italian	1 Cup shredded Cracker Barrel Old
-Dressing, divided	-Light
2 large green peppers, cut into	-Cheddar Cheese
-strips	1 Cup light sour cream
1 large onion, cut into wedges	1/2 Cup salsa

1 COMBINE steak and 1/4 cup of the dressing in glass bowl; cover. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade.


2 COOK steak in remaining 1/4 cup dressing in large frying pan on medium-high heat 5 to 6 min. or until no longer pink. Remove steak; keep warm.


3 ADD peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.

Recipe Link: http://groups.msn.com/FullCircleofFriends/beefampgame.msnw?action=view_list&row=12&viewtype=2& sortstring= Sharon

1 smoked boneless pork butt (2	4 to 6 medium potatoes
-pounds)	1 medium head new cabbage, cut in
1 onion, sliced	-wedges
8 carrots

Cover meat with water, add onion and bring to boil.
Cover and simmer 2 hours, or until almost tender.
Add carrots and potatoes and simmer 15 minutes.
Add cabbage and simmer 16 minutes longer or until all is tender.

You can triple this recipe and never have enough! Recipe Introduction Chef Nancy-Lee

3 Lb ground beef	3 Tsp garlic salt
12 strips raw bacon, chopped fine,	cabbage
6 pepperettes, chopped fine,	1 1/2 Cup uncooked long grain rice
2 eggs	2 lg onions, chopped
1/2 Cup ketchup	(2) 28 0z. cans sauerkraut,
1/4 Tsp pepper	-drained and rinsed slightly
1 Tsp salt

Mix all ingred except sauerkraut, in large bowl.

Layer 1/2 of sauerkraut on bottom of large oval roasting pan.

Stuff cabbage leaves: place rolls over top of sauerkraut.

Add remaining sauerkraut over top of cabbage rolls.

Dot with butter.

Add water.

Bake 350 for 3 hours, checking and adding more water if neccesary.

Recipe Link: http://magazines.ivillage.com/goodhousekeeping/recipefinder/recipe/0,,669682,00.html Protein: 30 g Carbohydrates: 66 g Sodium: 455 mg Cholesterol: 58 mg Saturated Fat: 4 g Total Fat: 12 g Calories: 495 Cook Time: About 30 minutes Prep Time: 15 minutes

1 Lb linguine or fettuccine	1 Pkg (8 ounces) sliced mushrooms
2 Tsp plus 1 tablespoon olive oil	1/2 Tsp salt
1 Lb chicken tenders, each cut	1/4 Cup heavy or whipping cream
-lengthwise in half	2 medium tomatoes, chopped
2 Tsp Cajun seasoning	1 Cup loosely packed fresh basil
1 large onion, sliced	-leaves, sliced
1 large green pepper, sliced

1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta; cook as label directs.

2. Meanwhile, in nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot.
Add chicken and Cajun seasoning and cook 3 to 5 minutes or until chicken just loses its pink color throughout, stirring frequently. Transfer chicken to plate.

3. In same skillet, heat remaining 1 tablespoon oil over medium heat.
Add onion and pepper and cook, covered, 8 to 10 minutes or until vegetables are tender and browned, stirring occasionally. Add mushrooms and salt and cook, covered, 5 minutes, stirring occasionally.

4. Drain linguine, reserving 1/2 cup cooking water. Return linguine to saucepot.
Add cooking water and cream; heat to boiling over medium heat.
Stir in onion mixture; heat through. Remove saucepot from heat; add tomato, basil, and chicken with its juices on plate, and toss to mix well.

SharonG/Canada

2 pastry shells or 2 purchased ones	2 ounces cracker crumbs
1 Lb ground chicken or ground beef	1 Tbl spaghetti seasoning
1 egg	1 Tsp lemon pepper
4 ounces canned milk	1 Cup grated cheddar cheese
4 ounces ketchup	1 Tsp Worcestershire sauce

Prepare pie dough. Chill
Combine meat, egg, milk, ketchup, crumbs and spices in a large bowl.
Line a pie plate with pastry dough.
Place meat mixture in pie plate.
Grate cheese and toss with Worcestershire sauce. Sprinkle on top of meat.
Cover with the other pie shell.
Bake at 350F about 40 minutes or until the pastry is golden.

(Beverley Sutherland Smith) Sent in by Jeanette Lane /Australia

375 grams chicken (minced).	1 - 450 grams can creamed corn
2 Tbl oil	3 large eggs
1 onion, finely chopped	1 Tsp salt
1 small red capsicum finely chopped	plenty of freshly grounded black
2 Tbl chopped thyme	-pepper
1 Cup breadcrumbs made from fresh	60 grams. Butter
-bread

Put the chicken into a bowl
Heat the oil in a saucepan and add the onion and capsicum. Cook, occasionally stirring, until softened. Let the vegetables cool for 5 minutes.
Mix the cooked vegetables into the chicken with the breadcrumbs, thyme, corn and eggs. Season well.
Melt the butter.
Put a sheet of filo into a greased shallow pie dish and brush with some of the melted butter. Put another sheet of the filo on top, letting it extend over the edge of the pie dish. Brush with butter. Slightly overlap another sheet and let it extend over the edge of the pie dish. Brush with butter. Continue until you have used 6 sheets of filo altogether, covering the base of the pie dish with layers extending out all the way round.
Place the chicken filling in the pie dish, and one by one fold the sheets over the top. You will find they are rather creased but this makes a soft and pretty effect.
Crunch any left over filo on the top of the pie into a ball so it looks like a rosette and dab with butter (you may have to melt more).
Preheat the oven to 180 degrees C. Bake the pie for 30 to 35 minutes or until it is deep golden brown. Leave to rest for 5 minutes.
Tilt the dish and the pie will slide out easily onto a large plate or board where it can be cut into large wedges for serving.

Serve with salad, or warm potatoes with mustard sauce - delicious.

Shopping list.
Chicken - minced.Bread for crumbs
Onions, red capsicumeggs
Filo pastry
Cream corn - 450 grams

Sent in by Sharon G /Canada

1 Can cream of mushroom soup	Water
1 Can cream of asparagus soup	Minute rice
1 pkg. chicken breasts

In a baking pan put about 1/2 inch of water. Place chicken in water.
Pour both cans of soup over top of chicken.
Put in oven and bake at 375 degrees for about an hour. Fix rice according to package.
Serve with chicken. It's great. Add onions to mixture or a cup of wine for something different.

Jeanette, Australia

2 medium onions	-tomatoes
1 Clove garlic	-in olive oil
Olive oil	1 fresh red Chile, deseeded and
2 level teaspoons chilli powder	-finely chopped
1 heaped teaspoon ground cumin (or	2 (14 ounce) cans chopped tomatoes
-crushed cumin seeds)	-(400
Sea salt and freshly ground black	-grams)
-pepper	1/2 Stick cinnamon
1 Lb (455 grams) chuck, minced or	5 ounces water
-ground	2 (14 ounce) cans red kidney
7 ounces (200 grams) sun-dried	-beans, drained (400 grams)

If you are going to use the oven method, preheat the oven to 300 degrees F (150 degrees C).
Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
Add the red kidney beans 30 minutes before the end of cooking time.
Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 1 hour 50 minutes
Difficulty: Easy

Maxine Lauzon, Ontario/Canada

4 skinless chicken breasts or 8	-rinsed
-skinless	-& drained
-boneless chicken thighs	3 sweet peppers preferably
1 Tsp ground cumin	-fifferent
olive or vegetable oil	-colors
3 Tbl chili powder	2 zuccini
1 Tsp garlic powder	2 Tsp dried thyme
1/2 Tsp salt	1/2 Cup . fresh corriander
28 0z can large tomatoes[diced]	-[optional]
19 0z. can black or kidney beans.

place rack in top third of oven preheat 475 deg.

cut chicken in lg peices sprinkle with cumin Set aside

lightly coat a lg saucepan over medium heat

wen hot add onions,sprinkle with chili, garlic,salt. stir till softened about 5 min.then stir in tomatoes and beans.Bring to a boil and reduce heat to med. Boil gently uncovered,stirring occasionaly 15 min

Add veggies and chicken

will keep well covered for about 3 days or in freezer for 2 months

16.5 gr protein

2.1 gr fat

62 mg calcium

17 gr carb

2.3 mg iron

5.4 gr fibre

147 calories

Grandma Graf

Wonton Wrapper:	1 Lb finely ground pork/shrimp
2 Cup flour	2 Tbl fine chopped scallions
1 large egg	1 Tbl soy sauce
1 Tsp salt	1/2 Tsp salt
1/2 Cup water	2 Tbl oil
Wonton Filling:

Thoroughly mix all ingedients for Wonton Wrappers together.


Place dough on floured board.


Knead until smooth and firm.


Let stand for 10 to 15 minutes.


Roll out on board with a rolling pin until almost paper thin.


Cut in 3 inch squares.


Mix together all ingredients for Wonton Filling.


Beat one egg well and set aside.


Place Wonton Wrapper with corner toward yourself and put 3/4 tsp. of filling on center.


Brush edges of Wonton Wrapper with the beaten egg.


Fold wrapper diagonally and press edges tightly with knife or fork.

Ready in 20 minutes Preparation Time: 10 minutes. Recipe Introduction Sharon

1 Lb ground beef	1 Cup shredded cheese
1/2 Cup Thick 'N Chunky Salsa	Chopped tomato
4 Cup shredded lettuce	Sour cream
Tortilla chips

Brown meat; drain. Stir in salsa.

Layer lettuce, chips, meat mixture and cheese on large platter or individual serving plates.
Top with chopped tomato and sour cream. Garnish with green onion slices.

SharonG/Canada

2 Tbl oil	1 Tbl salt
2 Lb Beef Chuck (or stewing beef)	1/8 Tsp pepper
1 large onin, sliced	1/4 Tsp paprkia
1 Clove garlic	dash cloves or allspice
4 Cup boiling water	6 carrots, chopped
1 Tbl lemon juice	3 potatoes, chopped
1 Tsp sugar	1/2 Cup cold water
1 Tsp Worchestershire Sauce (or HP	1/4 Cup flour
-Sauce)

Heat oil and add beef cuck, cut in 1 1/2 inch cubes and brown on all sides - about 20 minutes.
Add onion, garlic (on toothpick so it can be easily removed), boilding wtaer, lemon juice, sugar, Worcestershire Sauce and seasonings.
Cover and simmer gently for two hours. Stir occassionally.
Add vegetables. Simmer for 30 minutes longer.
Discard garlic. Blend cold water and flour smoothly; add to stew.

Chef Brenda

2 Lb of Lamb	-"Kritharaki"
3 onions sliced	-sold in
1 Qt of puree' tomatoes	Greek or Italian grocery
some olive oil	-stores/delicatessens)
2 Lb of rice pasta (called	salt, pepper and oregano seasoning

In a roasting pot, heat the oil in the oven.

Add the slicked onions and brown.

Sprinkle the lamb with salt, pepper and oregano then add it to the roasting pot to brown on all sides.

When lamb starts browning place the tomatoes over it and
add the same amount of water to it.

Let it cook for approx. 1 hour until the lamb feels soft
and most of the water has evaporated (add water as needed).

Finally add in the 2 pounds of rice pasta and let cook for approx 15 more minutes.

Remove and serve hot.

Recipe Link: http://groups.msn.com/FullCircleofFriends/pork.msnw?action=view_list&row=6&viewtype=2&sortstring = No need to pare potatoes or make a sauce for this creamy, convenient dish. Recipe Introduction Sharon

1 ham steak, cut about 1/2 inch	1 Pkg (5.5 ounces) Au Gratin
-thick (about 1 3/4 po	-Potatoes
1 medium-size onion, sliced	2/3 Cup milk

1. Trim fat from ham; heat fat in skillet to render about 2 tablespoons of fat drippings. Remove fat pieces; discard. Saute onion in drippings until soft.

2. Stir in potato slices, sauce mix, 2 1/4 cups boiling water and the milk. Cut ham into bite-size pieces; add to potatoes. Bring to boiling, stirring frequently; lower heat; cover. Simmer 30 minutes or until potatoes are tender and ham is piping hot.

Recipe Link: http://www.homebasics.ca/ vitamin E 2.35 mg vitamin D (international units) 2.1 IU iron 3.4 mg calcium 97 mg vitamin A (international units) 165 IU vitamin C 31 mg potassium 614 mg sodium 515 mg protein 18.2 g fibre, total dietary 4.9 g carbohydrate 49.3 g cholesterol 66 mg monounsaturates 2 g polyunsaturates 1.8 g saturates 1.2 g fat 5.6 g energy (kilocalories) 318 kcal Makes : 6 servings Cooking Time : 30 minutes Preparation Time : 30 minutes Recipe Introduction Homebasics Canada

2 Tbl (30 ml) Becel light margarine	1/2 Lb (250 g) raw, deveined jumbo
2 stalks celery	-shrimp
1 medium onion	3/4 Cup (175 ml) cubed ham
2 Clove garlic	3/4 Cup (175 ml) frozen peas
1 Can (796 ml) diced tomatoes	1/2 Cup (125 ml) diced green pepper
1/2 Tsp (2 ml) Tabasco sauce	2 Tsp (10 ml) dried oregano
5 Cup (1.25 L) cooked brown	1/2 Tsp (2 ml) dried thyme
-long-grain rice	Salt and pepper

1. In large saucepan, over medium heat, melt margarine.
Add celery and onion; cook 7 minutes, stirring occasionally. Stir in garlic; cook 1 minute.
2. Drain tomatoes, reserving 1/2 cup (125 mL) juice.
tir in tomatoes, reserved juice, Tabasco, rice, shrimp, ham, peas, green pepper, oregano and thyme.
Season with salt and pepper.
3. Transfer rice mixture to 13 X 9-inch (33 X 23 cm) baking dish lightly greased with margarine.
Cover with foil and bake in 375F (190C) oven for 30 minutes or until heated through.

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

2 -3 tablespoons extra virgin	1/2 Tsp powdered dry mustard or 1
-olive oil	-teaspoon
1 Cup diced onion	-prepared grainy mustard
1 Cup chopped green bell pepper	8 reduced-fat hot dogs, cut
2 Tbl minced garlic	-diagonally into 1-inch pieces
1 Qt diced tomatoes with juice	8 ounces canned small pink, white
2 Tsp Worcestershire sauce	-or red beans, rinsed and drained
2 Tsp red wine vinegar	1/2 Cup shredded reduced-fat
2 Tsp brown sugar replacement	-Cheddar cheese
1 Tsp Hungarian paprika

Pre-heat oven to 375 degrees F. In large saucepan, heat extra virgin
olive oil. Add onions and green pepper. Saut until vegetables are
tender. Stir in tomatoes with juice, Worcestershire sauce, vinegar,
brown sugar replacement, Paprika, and mustard. Bring to a boil. Reduce
heat, cover, and let simmer, stirring occasionally for 15 minutes. Add
sliced hot dogs and beans to saucepan and stir to combine. Spray a
casserole dish with cooking spray. Transfer mixture and evenly sprinkle
with shredded Cheddar cheese. Bake, uncovered, at 375 degrees F for
15-20 minutes or until cheese is hot and bubble.

Sharon

2 1/2 Lb chuck beef	1/4 Tsp each of allspice and cloves
2 Tsp salt	1 bay leaf
pepper	1/2 Cup beef stock
2 onions	potatoes
tomatoes

Cut 2 1/2 lbs. chuck beef into cubes and brown in fat.

Add 2 tsp. salt, dashes of pepper, 2 onions, chopped, 1 can of tomatoes, 1/4 tsp each of allspice and cloves, 1 bay leaf and 1/2 cup beef stock.

Cover closely and simmer about 3 hours or until meat is tender.

Remove bay leaf.

Add potatoes; cook until tender.

Just prior to serving, thicken gravy with flour. Replace in oven for a few minutes and serve.

This recipe is actually one of our daughter's recipes but it is a family favourite that I would like to share with you. Sharon Greene for Yvonne/Canada

1Tablespoon Oil	1/4 Lb Mushroom, Fresh, Thinly
1lb Ground Beef	-Sliced
1 Onion, Small, Chopped	1/2 Green Pepper
1 Clove Garlic, Minced	2 Cups Mozzarella Cheese, Grated
1 5 1/2 Ounce Can Tomato Paste	2 Cups White Flour
1/2 Cup Water	1 Tablespoon Yeast
1/2 Teaspoon Sweet Basil	1/4 Teaspoon Salt
1/4 Teaspoon Salt	1 Tablespoon Sugar
1 Teaspoon Sugar	3/4 Cup Water, Luke-Warm

In a large skillet add 1 tbsp. (15 ml) oil and over medium heat brown 1 lb. (500 g) of ground beef.
Add 1 small onion chopped and 1 clove of garlic minced.
Cook until tender and drain off any fat.
Mix in one 5 1/2 oz. (156 ml) tin tomato paste, 5 1/2 oz. (156 ml) water, 1/2 tsp (2 ml) sweet bail, 1/4 tsp (1 ml) salt, and 1 tsp (5 ml.) sugar.
Cook for about 5 minutes over a low simmer.
Thinly slice 1/4 lb (125 g) fresh mushrooms and 1/2 green pepper and set aside.
Grate 2 cups (500 ml) mozzarella cheese
Place pizza dough crust (recipe below) on an oiled 13" (30 cm) pizza pan or cookie sheet.
Add 1 tblsp (15 ml) oil in middle of dough and press out dough with fingers to fill pan.
Leave a ridge of dough around pan.
Place half the ground beef mixture on dough, then half the cheese, mushrooms and green pepper.
Repeat so you have two layers.
**Let sit for 15 - 20 minutes uncovered.**
Bake in a preheated 400F (200 C) oven for 20 minutes.
Cut into wedges.
**Yvonne suggests that if your pizza dough crust is thin then bake it right away.**

Pizza Dough
Oil a 13" (30 cm) pizza pan or cookie sheet and set aside
Put 1 cup (250 ml) of white flour, 1 tblsp (15 ml) Fermipan yeast, 1/4 tsp (1 ml) salt, 1 tblsp (15 ml) sugar and 3/4 cup (180 ml)lukewarm water in a large bowl.
Beat with a wooden spoon until smooth.
Add the last cup of flour and mix until it forms a ball.
Let rest (covered with a cloth) for 15 minutes.

It's easy clean up and zesty. This can be prepared in advance and cooked later. Bake in bottom of roaster pan. Recipe Introduction Sharon

1 1/2 to 2 lbs chuck steak	4 stalks celery, cut up
1 envelope Liptons onion soup mix	3 medium potatoes, cut in 1/2
3 medium carrots, cut up	1 small turnip cut in sixths

On a large piece of aluminum foil place meat, sprinkle each side with meat tenderizer.
Cover meat with onion soup mix. Add vegetables and close foil.

Bake at 350 degrees for 1 1/2 hours.

Indirectly presented by Jeanette, Australia

1 leg lamb, boned	-leafy tops
1 large bunch mint, roughly chopped	Quartered red onions
1 large bunch cilantro, roughly	Whole baby turnips
-chopped	Butternut squash, cut into chunks
2 Clove garlic, peeled	Jerusalem artichokes, scrubbed and
17 1/2 ounces (500 grams) natural	-halved
-yoghurt	1/2 (14-ounce/400 gram) can chick
1/2 (14-ounce/400 gram) can	-peas, drained
-chickpeas, drained and mashed	Ground cumin
Sea salt and freshly ground black	Coriander seeds
-pepper	Nutmeg
1 lemon, juiced	Olive oil
Tray Roasted Vegetables:	Salt and freshly ground black
Baby carrots	-pepper
Quartered fennel, with its own

Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
Bash up the coriander and mint and mix with the yoghurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.
Yield: 10 to 12 servings
Prep Time: 25 minutes
Inactive Prep Time: 1 to 24 hours
Cook Time: 50 minutes
Difficulty: Medium

Sharon thinks Kailah sent in a recipe a long time ago for Corned Beef and Cabbage but just in case it has been lost over the years she thought you might like this one.

1 corned beef brisket, about 4 lbs.	3 Lb small potatoes peeled (I like
1 juice orange	-to use
1 8-20 whole cloves	-Yukon Gold in this dish)
1 Tsp whole yellow mustard seeds	2 1/2 Lb carrots peeled and cut
1/2 Tsp caraway seeds	-into large pieces
1/2 Tsp whole black peppercorns	1 medium head cabbage
1/2 Tsp whole coriander

Place corned beef in large stockpot. Wash orange, with peel on, then roll around TIP:
If your brisket came with a spice packet, you can use that instead of the mustard seeds, caraway seeds, peppercorns and coriander.

on counter, pressing down to release the juice inside. Push whole cloves into the orange, scattering them randomly. Cut orange in half, gently squeeze some of the orange juice onto the corned beef and place clove studded orange halves in the pot. Sprinkle spices over meat, then add enough water to cover. Bring to a boil, reduce heat, cover and simmer until beef is tender, about 3 hours. Drain.

About 40 minutes before beef is finished, boil a large pot of water
and cook potatoes and carrots. Add cabbage about 10 minutes before you're ready to serve as it doesn't need to cook long. Drain vegetables. Arrange meat and vegetables on a platter and serve with your favorite mustards.

Posted by Jen http://p201.ezboard.com/fworldwidewebcircleoffriendsfrm8.showMessage?topicID=49.topic

1 Tbl vegetable oil	-Seasoning Mix
1 Lb (about 4 total) boneless,	1/3 Cup water
-skinless chicken breast halves,	8 (6-inch) fajita-size flour
-cut into	-tortillas, warmed
1 Cup (1 small) quartered, sliced	Additional ingredient suggestions:
-onion	-chopped tomatoes, sliced avocado,
1 Cup (1 small) red and green bell	-SARGENTO Fancy Shredded Cheese,
-pepper	-ORTEGA
-strips	-SALSA PRIMA - Thick & Chunky and
1 pkg. (1.25 oz.) ORTEGA Fajita	-chopped fresh cilantro

Additional ingredient suggestions: chopped tomatoes, sliced avocado, SARGENTO Fancy Shredded Cheese, ORTEGA SALSA PRIMA - Thick & Chunky and chopped fresh cilantro

Directions
HEAT vegetable oil in large skillet over medium-high heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add onion and bell pepper; cook, stirring occasionally, for 1 to 2 minutes.

STIR in seasoning mix and water. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until mixture thickens.

SPOON chicken mixture evenly over tortillas; fold in half. Serve with additional ingredient suggestions.

Recipe from Carol Foster in NY

3 1/2 Lb of boneless beef round	5 1/2 Cup of water
-roast	1 medium rutabaga
7 1/8 ounce package beef barley	1 Lb carrots
-soup mix	1 Lb green beans

About 4 hours before serving in an 8 quart Dutch oven over medium heat , cook beef, fat side down, brown on all sides.Add soup mix and water. Bring to boil over high heat.

Cover and bake for 1 1/2 hours at 350 degrees oven. Meanwhile cut rutabaga into quarters, peel and cut quarters inch chunks. Cut carrots lengthwise into quarters. Trim ends from beans.
When meat is cooked remove 2 cups of soup mix from pan and place in blender. Blend until smooth. Stir into liquid
remaining in Dutch oven. Add rutabaga and carrots, cover and bake 1 hour. Add green beans and cover and bake another 30 minutes.

Shared by Sharon G/Canada who says its a six layer dish

2 Cup sliced raw potatoes	1/2 Cup chopped green pepper
2 Cup chopped celery	2 Cup canned tomatoes
2 Cup ground beef (1 lb. or pork)	1 Tsp salt
1 Cup chopped onion	1/4 Tsp pepper

Place ingredients in order given in layers in greased baking dish. Season each layer. Bake at 300 degrees for 2 hours.

Shared by Sharon G/Canada who says it is a family favourite

1 1/2 Lb Chuck steak	3 carrots
1 Can cream of mushroom soup	2 celery stalks
1 envelope dry onion soup mix	4 potatoes, quartered
2 Tbl water

Place Chuck steak on top of foil. Mix both soups together and place on top of steak. Add chopped vegetables and sprinkle water on top. Roll up foil and cook 1 1/2 hours at 450 degrees.

Sent in by Pat M, Ontario Canada, Recipe source: http://www.dianaskitchen.com/

2 Tbl butter	-white bread)
4 medium onions, sliced	1 egg
2 medium green peppers, cut in	salt and pepper
-strips	1 Tbl all-purpose flour
1 Lb lean ground beef	1 Cup water
1 Cup soft bread crumbs (about 2	2 Tbl ketchup
-slices	1 Tbl dry sherry or red wine

Melt butter in a large skillet over medium-low heat; add onions and green peppers. Cook, stirring, until onions are tender. Remove to a warm platter and keep warm. In a mixing bowl, combine ground beef, bread crumbs, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix gently with hands or fork. Shape mixture into four 1/2-inch thick oval patties.
Over medium-high heat, brown the steaks quickly on both sides; reduce heat to medium-low, cover, and continue cooking for 15 to 20 minutes longer, or until cooked through.

Combine the flour, water, ketchup, and sherry; blend well. Pour the ketchup mixture over the Salisbury steaks; cover and simmer until the sauce is thickened.

Maxine Lauzon Ont/Canada shared this dish with us

Onions, Finely Sliced	Rice, Or Noodles
Potatoes, Sliced	1 Can Tomato Soup
1 Lb Ground Beef	1 Can Boiling Water

Line a baking dish with alayer of sliced omions altnated with another of thinly sliced raw potatoes.
spread the ground beef over the vegetables, and pour on a can of tomato soup togather with a can of boiling water.
Bake for 2 hours at 350º.
Freeze any leftovers to reheat later

Recipe Link: http://www.incredible-edibles.com

1 (14 oz) can beef broth	1 Cup chopped onion
1 (6 oz.) can tomato paste	1 (17 oz.) can whole kernel corn
1 Pkg taco seasoning mix	-(drained)
3/4 Cup uncooked rice	corn chips
1 Lb ground beef

In a small bowl, blend 1 cup beef broth, tomato paste and taco seasoning mix; set aside. In saucepan, over high heat, combine remaining broth andenough water to equal 1 3/4 cups liquid; heat to a boil. Add rice and cook according to package directions.

In a large skillet, over medium-high heat, brown beef and onion until done; pour off fat.

In a 2 quart casserole, layer 1/3 each of rice, corn, meat mixture and reserved sauce; repeat layers twice, combining the last portion of meat and sauce for the top layer.

Cover; bake at 375 degrees for 40 - 45 minutes or until hot. Garnish with corn chips.

Sylvie, Dorset England

diced chicken or pork ( you know	tomatoes again fresh is best but
-how	-tinned will do
-much you need , it varies from one	2 Tbl spoon malt vinegar
person to a family)	2 Tbl spoons sugar
Pineapple fresh is best but tinned	thicken agent ie corn flour,
-will	-arrowroot, rice flour
-do,	drizzle cooking oil.
Pinnaple juice	Rice, According To Portions
red and green peppers	I prefer
onion	Bassmati Brown

Seal the meat in the oils just a few mins, and put into an oven dish,
whilst that is sealing chop up tomatoes and peppers and onion
( a little tip for those who don't know) To skin a tomato cut out the core,
score a cross on the base of tomato and place into a pan of boiling water for
30 sects to 1 min depending on size( skin should start to peel) remove from
the water and put into cold water to stop the cooking process, then with a
sharp knife peels easy. I believe this works with peppers too.
Then gently cook you may like to add button mushrooms or aubigine pieces
who cares!
Add to the meat and mix together,
Mix the thickening agent with a little water to make a paste, add the sugar,
pineapple juice, tomato juice, vinegar and some water, bring to the boil
stirring all the time,
Pore on the meat and veg and mix well, add chopped pineapple and place into
the oven whilst rice cooks, ENJOY
You can vary it by using red currents or prunes, apricots etc.

Pat Macmicken of Ontario Canada recommends this recipe. Recipe source KraftCanada.com

4 Cup chopped cooked chicken or	1 Cup sliced celery
-turkey	6 Tbl Miracle Whip Dressing
2 Cup croutons	3/4 Cup milk
1 - 1/2 cups shredded Kraft Swiss	1/4 Cup chopped onion
-Cheese

PREHEAT oven to 350F. Mix all ingredients.

SPOON into 2-L casserole.

BAKE 40 min. or until heated through.

Chef Sharon

1 Onion, finely chopped	-tomatoes, drained or 1 cup (250
1 Garlic clove, minced	-ml) frozen peas or
1 Lb (500g) lean ground beef	3 Cup (750 ml) cooked mashed
3/4 Tsp (4 ml) Italian seasoning	-potatoes
-or a mix of	1/2 to 1 cup (125 to 250 ml)
-dried basil and dried leaf oregano	-grated old
1/2 Tsp (2 ml) salt	-cheddar cheese
1 9-oz (540 ml) can whole

Place onion and garlic in a 9 inch (1 Litre) microwave safe pie plate. Cover and microwave on high 1 minute.

Crumble beef over onion mixture.

Sprinkle with seasoning and salt.

Cover and microwave on high 5 minutes. Stir halfway through.

Drain off liquid. Cut tomatoes into bite sized pieces then stir into beef mixture.

Place potatoes in a large bowl, then stir in cheddar and generous pinches of salt.

Spread over beef mixtures.

Microwave, uncovered on high until hot, about 4 minutes.

Let stand 3 minutes before serving.

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

1 large or two small heads cabbage	2 Tsp whole black peppercorns
3 -1/2 to 4 lbs. ground beef	4 Cup skim milk
1 Cup finely minced onions	1 -1/2 cups water
3 beef bullion cubes finely	4 Tbl whole-wheat pastry flour
-crumbled	4 Tbl butter or margarine
2 Tsp Ground black pepper	2 containers (16 oz) light sour
4 -5 whole bay leaves	-cream

re-heat oven to 350 degrees F. Remove tough outer leaves from cabbage,
core and cut into wedges about three inches thick. Place in a roasting
pan sprayed with cooking oil. In a large mixing bowl combine ground
beef, onions, ground black pepper and crumbled bullion cubes. Mix
thoroughly and form into burger size patties. Place patties between
wedges of cabbage. Add bay leaves and peppercorns. In a frying pan,
make a rue by melting butter or margarine. Add flour slowly stirring
constantly with a whisk. Continue cooking until lightly browned.
Transfer to a large mixing bowl. Whisk in milk and water and stir until
well blended. Slowly whisk in sour cream and stir until blended. Pour
over cabbage and meat. Cover roaster with heavy-duty aluminum foil.
Bake at 350 degrees for 2 to 2-1/2 hours or so until cabbage is tender.
Gravy will be brown in color. Remove bay leaves. Leftovers can be
frozen and reheated for a later meal.

Make thin crepes from a light 1-2 egg pancake mix Daphne/Argentina

Filling: ½ kilo of fresh spinach (	2 00grs cottage cheese (or soft
-or	-white
-other leave green veg.)	-cheese)
I onion (chopped)	salt, pepper, and nutmeg to taste
I small red pepper cut into small	1 - 2 chopped hard boiled eggs
-pieces	-(opcional)

1) Lightly fry the onion and the pepper
2) Wash the spinach or other greens and simmer in a pan with water barely covering the bottom, few a few minutes until soft and reduced. Strain and leave to cool, then chop on a board.
3) In a bowl, add the fried onion and pepper to the greens, season to taste, and add the cottage cheese. Mix well.
4) On each pancake place a 2cm thick strip of filling and roll up. Place side by side on a baking tray and cover with chosen sauce., and put in a hot oven until thoroughly warmed
(or microwave for three minutes).

Sauce one; tomato sauce.
Lightly fry a small onion with red pepper ( keep back some from the filling) add a packet or tin of tomato puree, or put seeded peeled tomatoes through a blender. Add a pinch each of chili powder, oregano and basil.

Sauce two; cheese sauce.
Melt 30 grs of butter or marg. In a small pan, and dissolve a tablespoon of corn starch into it stirring well. Add a cup of milk, return to the heat and stir until thicken, add 150 -200 grs. Soft cheese ( eg. Pizza cheese) and stir until melted. Pour over the cannelloni.


Note: Other things can be added to the filling, creamed corn, pumkin, grated carrot, chopped ham or chicken, and chopped mushrooms can be added to either of the sauces if liked

Makes about six Cannelloni.

I also like making spinach balls with the same mixture, placing a small cube of cheese in the middle, lightly roll in bread crumbs, and fry until golden brown. Serve with pastas or rice

Recipe Link: home.earthlink.net/~maackjeanne/index.html

4 (6 ounce) boneless pork cutlets	-crumbs
salt and ground pepper to taste	4 Tbl extra virgin olive oil
whole wheat pastry flour for	1 Tbl capers
-dredging	lemon wedges
1 large egg, beaten	1 Lb whole-wheat noodles
1 Tbl water	2 Tbl butter or margarine, melted
1 Cup fresh whole-wheat bread

Place the cutlets between two sheets of plastic wrap and pound with a
meat mallet until the cutlets until thin. Sprinkle lightly on both
sides with salt and pepper. Dredge them lightly but thoroughly in
flour. Beat the egg lightly with the water and dip the floured cutlets
in the mixture; coat with crumbs. Using your fingertips, press the
cutlets on each side so that the breadcrumbs will adhere well to the
meat. Transfer them to a wire rack. Refrigerate for one or two hours.
This will help the breading to adhere to the cutlets when they are being
cooked. Heat the extra virgin olive in a large non-stick skillet and,
when it is hot saut the cutlets on medium heat in it until they are
golden brown on both sides. When done, drain on a plate covered with
paper toweling to remove any excess fats. Meanwhile, cook the
whole-wheat noodles in water with a little salt until tender. Drain in
a colander. Put the hot noodles back into the pot and toss with melted
butter or margarine. Transfer to a serving platter. Arrange the
cutlets on top of the hot noodles and garnish with the capers and lemon
wedges. Serve immediately. Serves four.

SharonG/Canada

2 Tbl cooking oil	1/4 Tsp pepper
1/4 Cup onion	1 bay leaf
1/4 Cup green pepper	2 Tbl cornstarch
12 Oz can tomatoes	3 Cup of macaroni (or rice)
1 Tsp salt	1 Cup shredded cheese
1 Tsp chili powder	1 Lb Ground Beef

Heat 2 tbsp. oil in pan, add 1/4 cup each onion, cook until tender, and green pepper. Add 1 lb. hamburger, brown, stirring all the time. Save 1/4 cup liquid from 12-oz can tomatoes.

Add tomatoes, 1 tsp. each of salt, chili powder and 1/4 tsp. pepper, 1 bay leaf. Add all to meat mixture and simmer 15 minutes.

Blend 2 tbsp. cornstarch with 1/4 cup tomato liquid, stir into above.

Bring to a bil 3 cups of macaroni (shell is nice) or rice.

Put into a casserole and add 1 cup of shredded cheese on top.

Bake 350 degrees for 30 minutes.

For main dish .. bake 20 to 30 minutes in 400 degree F oven. For appetizers .. Chill until serving time and cut in small chunks. Excellent cold as an appetizer or hot as a main dish. SharonG/Canada

10 small zucchini	1 Tsp salt
1 Lb ground beef or lamb	1 Tsp cinnamon
2 Cup sliced tomatoes	1 Tsp curry powder
1 1/2 Cup sliced onions	1/2 Tsp pepper
1 Can garbanzo beans	3 Tbl vinegar
3/4 Cup pine nuts or slivered	1 1/3 Cup Parmesan cheese
-almonds

Slice zucchini in half lengthwise. Scoop out pup and chop coarsely. Set aside.

Parboil shells until partialy tender. Drain and set on paper towels.

In large frying pan add beans, nuts, salt, cinnamon, curry powder and pepper. Saute approximately 15 minutes. Watch carefully to avoid burning.

Stir in vinegar and parmesan cheese. Mix well. Fill shells.