Mrs Kartun’s Carrot Cake
400g 5 350ml 350g 5ml Pinch of salt 325g 100g 5ml Icing: 500g 100g 5ml 100g 250g |
Sugar Eggs Oil Self Raising Flour Bicarb Carrot (finely grated) Chopped Walnuts Cinnamon Icing Sugar Soft Marg Vanilla Essence Chopped Walnuts (optional) Cottage Cheese |
| Beat eggs and sugar until thick and creamy. Add oil. Sift all dry ingredients and add to mixture slowly. Add grated carrots. Mix very well. Bake for 30 – 40 minutes in 180’C oven. Allow to cool. Beat together icing sugar and marg. Add vanilla. Lastly fold in by hand the cottage cheese. Pour icing over the top of the cake. Set in fridge for short while. |
Aunty Irene’s Fruit Cake
500g 500g 500g 250g 250g 250g 2 teas 2 cups 3 cups 5 cups 3 ½ teas Pinch of salt 6 1 teas 6 tbl 1 cup 1 teas |
Seedless Raising Sultanas Currants Chopped Dates Cherries (halved or quartered) Margarine Bicarb Water Sugar Flour Baking Powder Eggs Mixed Spice Brandy Chopped Nuts Vanilla Essence |
| Prepare and wash fruit. Put fruit into large saucepan. Pour the brandy over. Add margarine, water, sugar and then bicarb. Bring to boil slowly. Stir occasionally. Allow to boil gently for 5 minutes. Remove from stove and allow to cool. Add beaten egg and slowly add dry ingredients. Mix very well. Line baking pan with greaseproof paper. Bake in oven of 140’C for 3 ½ - 4 hours or until well done. |
Sharmaine’s Moch Cheese Cake
1 Tin 1 cup ½ cup |
Condensemilk Cremora Lemon Juice |
| Line a pyrex dish with biscuits. Mix all ingredients together. Pour over biscuits. Place in fridge and allow to set. |
Cissie’s Yoghurt Cake
175ml 175ml 175ml 3 x 175ml 2 |
Granadilla Yoghurt Sugar Oil Self Raising Flour Eggs |
| Mix all ingredients together and bake in oven of 180’C for 30 minutes. |
Lorna’s Chicken
- 1 Chicken (cooked, removed from bone) - Fry 1 pkt rindless bacon and remove - Fry chopped onion in bacon fat and remove - Fry 1 pkt chopped mushrooms in same fat. Add bacon and onion to it and fry together with “mushy”. - Thinly spread chicken pieces in flat dish. - Spoon a tin of spaghetti in tomato sauce over chicken, spreading it. - Spread “mushy” mixture (including fat and mushroom water) with spoon over that. - Then spread tin of Unox mushroom soup over that. - Sprinkle lots of grated cheese over the top. |
| Once guests arrive, place in oven and heat until it bubbles and is heated through. Can be prepared the day before and kept in the fridge. |
Rose’s Sweet and Sour Chicken
8 6 tbs 9 tsp 1 cup 1 |
Chicken thighs All gold tomatoes sauce (only use all gold) Brown sugar Vinegar Cucumber slice into rounds |
| Method: Coat chicken thighs very well in seasoned lour and place in a casserole dish, put a few slices of cucumber over the chicken. Boil together tomatoes sauce, brown sugar and vinegar stirring all the time. When boiled pour over the chicken, cover the casserole dish and bake in oven 180'C for an hour basting the chicken once or twice during the baking time. |
Michelle’s Frikkadel Muffins
3 250ml 1 1 5ml 1 1 tablespoon 500g 1 1 1 |
Weetbix milk packet Minestrone soup egg salt onion Chutney Mince apple carrot tomato |
| Method: Crumb weetbix into a bowl and pour Milk over. Beat egg and salt together and pour over weetbix mixture. Pour soup powder over weetbix mixture. Mix thoroughly with a fork. Grate onion and apple over weetbix mixture. Add mince. Mix together. Spoon into muffin pan and bake at 160’ for approx 1 hour. Optional: Apple – grated Tomato - grated Carrot – grated |
Sheralynn’s Chocolate Mousse
1 tin 1 pkt 1 slab |
Ideal Milk Manhattan Marshmallows Top Deck Chocolate |
| Place ideal milk in fridge to get cool. Once cool pour ½ tin ideal milk in microwave bowl. Add marshmallows and slab of chocolate (broken into pieces). Place in microwave on high for approximately 3 – 5 minutes or just until you notice the marshmallows rising to top. Remove from microwave and work quickly. Pour remaining half of tin ideal milk in. Beat together until marshmallows have dissolved. The ideal milk must become thick. Pour in bowl and place in fridge overnight. |
Church Pudding
1 cup ½ cup 1 tbl 1 teas 1 ½ teas 1 cup 1 teas 1 Pinch of salt |
Flour Sugar Apricot Jam Bicarb Vinegar Milk Baking Powder Egg |
| Beat egg and sugar until creamy. Add dry ingredients. Add milk, jam and vinegar. Beat well. Bake in oven of 180’C for 1 hour. |
Sauce: 1 cup 1 cup ½ cup ½ cup 1 teas |
Sugar Milk Boiling water Margarine Vanilla Essence |
| Boil together and then pour over warm pudding. Serve with custard. |
Telephone Pudding
lb 1 ½ cups 1 tsp pinch of salt 1 ½ cup ¾ cup 1 ½ tsp 2 tbs |
Margarine or butter Cake flour Bicarb Egg Milk Sugar Fine ginger Golden syrup |
| Cream margarine and butter with sugar and egg, beat well and add golden syrup and beat in cake flour, add the salt, ginger add that to the egg, and butter mixture dissolve the bicarb in the milk and add that to the mixture. Syrup: 4 cups of boiling water to 1 ½ cups of sugar, dissolve syrup in a fairly big pot with lid add mixture to the syrup water. Put lid on in oven 350'C till nice and brown for ¾ to 1 hour. Serve with custard. Cover pot handles with foil while in oven |
Julie’s Babootie
500g 25ml 250ml 12,5ml 30g 5ml 30g 2 1 2 slices 10ml 25ml 37,5ml 2ml 15g 4 |
Mince Oil Milk Apricot Jam Almonds (chopped) Salt Seeded raisins Eggs Onion (finely chopped) Bread Curry Powder Chutney Vinegar Pepper Dried apricots (chopped) Bay Leaves |
| Heat oil in pan, brown onion, add meat and brown. Soak bread in ½ milk and mash. Add to the pan with rest of the ingredients (except eggs and milk). Reserve bay leaves. Turn mixture into oven proof dish. Arrange bay leaves on top. Beat up eggs with milk and pour over the top. Cover the dish and bake in oven 180’C for 1 hr. Remove lid and allow to brown. |
Save your Marriage
2 2 2 1 |
Baking potatoes (large) Pork chops Carrots (large) Onion (sliced) |
| Cut 2 pieces of tin foil. Split each potato in half and put in centre of folk. Salt and pepper. Place pork chops on top. Then add gleaned carrot strips, salt, pepper and onion. Fold foil, sealing edges. Bake at 200’C for 1 ½ hrs, depending on size of potatoes. |
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