| HELEN'S OAMC RECIPES RICE In large roaster spray oil then add 20 cups of rice and 30 cups of water and bake for 45 minutes to an hour at 180 degrees. - covered. Check every 20 minutes. HUNGARIAN GOULASH SOUP - makes 3 meals Onions - 4 Potatoes - 6 Paprika - 1 packet Garlic - 8 cloves Cubed beef - 1kg Carrots - 5 Celery - 3 stalks Water - 5 litres. Fry onions (chopped) till soft and add chopped garlic - 8 cloves, 1kg cubed beef, then you�ll need lots of paprika - 1 packet. Add water - 5 litres. Boil slowly for 1 hour then add quartered potatoes -6 , halved carrots - 5 and largely chopped celery - 3 VEAL CASSEROLE - makes 3 meals 1.5kg diced veal 500ml Campbells beef stock 1kg crushed canned tomatoes 3 large onions 6 cloves garlic 5 carrots 3 celery stalks � bag mushrooms 425ml mushroom soup 600mm tomato juice Brown veal. Saute onions, garlic, carrots, celery. Blend all ingredients together. Cook and simmer. INDIAN BEANS - makes 3 meals 3 x large cans mixed beans 400ml coconut milk 800g crushed tomatoes 8 cloves garlic 4 large onions, chopped 2 teaspoons cumin 2 teaspoons coriander 8 cardamon pods 1 teaspoon turmeric 1 teaspoon chopped chilli 500ml Campbells vegetable stock Saute onions, garlic, spices and curry paste. Blend all ingredients together. Bake in oven for 1 hour. BOLOGNAISE SAUCE - makes 2 meals 1.5kg minced beef 800g chopped bacon 8 cloves garlic 3 carrots 3 onions 1 cup Jalopeno peppers chopped 800ml crushed tomatoes Cook minced beef. Saute bacon. Grate and chop garlic, carrot, onions, mushrooms. Blend all ingredients together and simmer for 30 minutes. MUSHROOM AND BEEF - makes 3 meals 1.5kg minced beef 8 cloves garlic 800ml crushed tomatoes 3 carrots 250g tomato paste 3 onions 425ml Campbell�s mushroom soup � bag mushrooms Cook minced beef. Blend together carrots, onions, garlic, beef, & tomato paste, tomatoes, stock and soup. Simmer. VEGETABLE SOUP - makes 3 meals 6 cloves garlic 2 chopped onions 5 small zucchinis 4 carrots 4 celery stalks 800g chopped tomatoes 425g lentils, canned 1 large can mixed beans 1 pkt chopped, frozen spinach 500ml Campbells chicken stock Saute onions & garlic in pot. Add rest of ingredients with enough water. Simmer. KUKU PAKA - makes 4 meals 3 capsicum, cut in � inch rings 3 large onions, cut into � inch slices ground ginger curry powder salt sugar 8 cloves garlic oil or margarine 1 can tomatoes - 425g 2kg chicken breast, cut into strips 2 tbs grated lemon peel 1 can coconut milk 1c dessicated coconut 8 potatoes, cut into 1 - 2 inch chunks Saute onions. Add spices and margarine/oil. Add tomatoes and lemon peel. Add chicken and saute for a further 5 minutes. Add coconut milk/ dessicated coconut and potatoes. Simmer gently for 20 minutes SWEET CHICKEN CURRY - makes 5 meals 3kg chicken breast, cut into strips 3 x 825g pineapple pieces 6 x red capsicums 1 x jar Pataks curry paste Other sliced green vegetables (optional) Brown chicken, add rest of ingredients. Simmer 20 mins. TASTY CHICKEN POTJIE 100g butter 3 leeks sliced 3 onions, peeled and sliced 8 cloves garlic 250g rindless bacon 6 carrots, sliced 50ml gravy powder, blended with 250ml chicken stock 2kg chicken portions 20g mixed herbs for chicken 10g seasoning 8 potatoes, peeled and thinly sliced Melt butter, add leeks, onions, garlic, bacon. Saute 5 mins. Add carrots & chicken - fry 15 mins. Add remainder of ingredients. Stir, cover, cook 1 � - 2 hours. DAHL SOUP (SPLIT PEA SOUP)* 1 pkt yellow split peas 3 celery stalks, finely chopped 3 large carrots, finely chopped 3 onions, finely chopped 2 tbs butter curry powder lemon juice bay leaves salt 500ml chicken stock 3 litres water * = crockpot CROCKPOT FISH - makes 3 meals 2kg boneless fish oil or butter 6 cloves garlic 2 onions 2 green peppers, sliced 1 can 425g tomatoes 1 tsp oregano salt pepper SHEPHERDS PIE - makes 3 meals 2kg minced beef (10 cups cooked) 500g frozen peas/corn/capsicum 8 cloves garlic 1.6kg crushed tomatoes 2 large carrots 250g tomato paste 2 onions 500ml beef stock 12 large potatoes 500g tasty cheese Cook minced beef. Grate carrots, chop onions & garlic. Blend beef, peas, corn, capsicum, garlic, onions, tomatoes & paste together. Add stock if necessary. Peel, chop, cook & mash potatoes Spread over beef. Add cheese when re-heating DHAL SOUP 1kg lentils 10L water 15g ginger 45g mustard seeds 8 cloves garlic curry leaves 3-4 onions 2 teaspoons turmeric curry paste ADD WHOLEMEAL BREAD BAKED PORK CHOPS - makes 2 meals 12 boneless pork chops honey mustard spread honey and mustard on the pork chops. Freeze. Thaw overnight in the fridge. Preheat oven to 180 degrees and lay pork chops in pan. Cover pan with foil, bake 20-25 minutes. Serve hot with rice. CHICKEN QUESADILLAS - makes 2 meals 2kg cooked and diced chicken 2 cans green chillies / jalopenos 1kg grated cheese tortillas Mix chicken, chillies and cheese, then freeze. When ready to serve, butter one side of all tortillas. Spoon mixture onto one tortilla, cover with one and lightly brown on each side. GRILLED MARINATED STEAKS - makes 2 meals 12 pieces steak 12 tablespoons vinegar 4 tablespoons Worcestershire sauce 4 tablespoons olive oil 8 garlic cloves, minced Place steak into freezer bag. Combine marinade ingredients and add to bag with meat; freeze. Thaw steak in bag. Grill. Serve with garlic mashed potatoes, green beans and carrots. KING RANCH CHICKEN CASSEROLE 2 cups onions, diced 2 cups green peppers, diced 500g mushrooms � cup butter 2 cans cream of Mushroom soup 2 cans cream of Chicken soup 1kg cheese, shredded 1.5kg chicken, cooked and diced 2 cans tomatoes 1 can green chillies 8 cloves garlic, minced 3 tbs chilli powder 12 corn tortillas torn into quarters Saute onion, bell peppers and mushrooms in butter. Add soups, tomatoes and chillies, garlic, chilli powder. Line bottom of pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese. Cover with another layer of torn corn tortillas, and repeat the chicken sauce and cheese layers. Freeze. Thaw and bake at 180 degrees for 30 minutes or until bubbly. CHICKEN NOODLE CASSEROLE 800-1kg egg noodles 1 cup sour cream 2 cups chicken broth 2 cups beaten egg 5 tbsp Dijon mustard 1kg chipped broccoli, blanched & drained 1/5kg chicken breast, cooked and chopped 5 tbsp breadcrumbs Prepare egg noodles. Whisk sour cream, chicken broth, eggs and mustard in a bowl until blended. Add noodles, broccoli and chicken and toss well. Transfer to baking dish. Stir grated cheese & bread crumbs in a small bowl and sprinkle over casserole. Freeze. Bake uncovered until bubbling around the edges and the top is golden brown about 35 mins. |