Apple and Blackberry Crumble

Ingredients

900 g	apples, peeled
300 g	blackberries
55 g	light muscovada sugar
1 tsp	cinnamon
85 g	self - raising flour
85 g	plain wholemeal flour
115 g	butter
55 g	Demerara sugar

Method

Preheat the oven to 200 C.

Peel and core the apples and cut into chunks. Place in a bowl with the blackberries, sugar and cinnamon and mix together. Transfer the mixture to an oven proof dish.

For the crumble: sift the self-raising flour into a bowl and stir in the wholemeal flour. Add the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs. Stir in the sugar.

Spread the crumble over the fruit and bake in the preheated oven for about 40 - 45 minutes.

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Saffron Rice

Ingredients 
2 t Saffron;leaf saffron
2 T Milk; warm
1 T -Salt
2 c Rice, basmati
4 T Butter




Method 

"The darker (the redder) the saffron colour, the better the quality. It

usually comes from Spain, but the best, really expensive stuff, is

grown in Kashmir, where I went to see it growing. There are many

different grades. Watch out for fake or dyed saffron. Buy it from a

reputable source. To use it in a recipe, I roast it in a cast-iron pan

until it's crisp to draw out the colour, then crumble it lukewarm milk

and let it sit for three to four hours."

Place saffron in small, dry, hot pan over medium heat about 1 minute or

just until fragrant. Crumble into milk. Fill large pot with about 13

cups water; add salt and bring to boil. Meanwhile, place rice in medium

bowl and cover with cold water. Immediately drain rice through

colander. Wash and drain two more times. When water is boils, add rice

and stir once; bring to boil. Cook 5 minutes; rice should be slightly

hard in the centre. Drain in colander and place in ovenproof dish.

Drizzle saffron milk over rice, tossing over a couple of times very

gently. Divide butter into four pieces; place over rice. Cut pieces of

aluminium foil 2 inches larger than rim of dish; place on top of dish;

place lid on foil. Bake in preheated 300F oven to 50 minutes, checking

after 40 minutes to see if rice is cooked. Serve saffron-coloured

streaked rice spooned on warmed platter. SERVES:6

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Rice Pudding

Ingredients 
1 qt Milk
1 pt Heavy cream
1/2 t Salt
1 Vanilla bean
3/4 c Long-grained rice
1 c Granulated sugar
1 Egg yolk
1 1/2 c Whipped cream
Raisins (optional)
Method 
In a heavy saucepan, combine the milk, cream, salt, vanilla bean and /4
cup of the sugar and bring to a boil. Stirring well, add the rice.
Allow the mixture to simmer gently, covered, for 1 3/4 hours over a
very low flame, until rice is soft. Remove from the heat and cool
slightly. Remove the vanilla bean. Blending well, stir in the remaining
1/4 cup of sugar and the egg yolk. Allow to cool a bit more. Preheat
the broiler. Stir in all but 2 tablespoons of the whipped cream; pour
the mixture into individual crocks or a souffle dish. (Raisins my be
placed in the bottom of the dishes, if desired.) After spreading the
remaining whipped cream in a thin layer over the top, place the crocks
or dish under the broiler until the pudding is lightly browned. Chill
before serving.

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Lamb Leg Roast

Ingredients
Lamb Leg                          1
Vinegar                              1/2 cup
Gingar (grounded)              1tbsp
Black pepper                     1tsp
Salt                                    to tast
Oil                                     150 ml
Method
Prick the lamb leg all over with a skewer.Take ginger in a shallow plate.Mix salt black pepper and vinegar.Now marinate lamb leg in this mixture and refrigerate for three hours.Take a large skillet and heat oil.Cook lamb leg until done.Serve roasted leg with salid and raita.

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Onion (Green)Rice

Ingredients

Boiled rice  1/2 kg

Spring onion 1/2 kg

Eggs  2

Butter 100 gm

Black pepper  1 tsp

Salt 1 tsp

Soya sauce   2 tbs

Method

Heat 100 gm butter in pan, add 2 beaten eggs and fry.Stirring continuously. Add 1/2 kg chopped spring onion, 1 tsp black pepper powder, 1 tsp salt, 2 tbsp soya sauce and 1/2 kg boiled rice.Mix well and serve.

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Chilli Mince

Ingredients
Mutton or Beef Mince           500 gram
Ginger Garlic paste                1 btsp
Cumin powder (roasted)         1/2 tsp
Turmeric powder                    1/2 tsp
Onion coped                           1
Green chillies finely cut             5
Black pepper                           to taste
Salt                                          to taste
Oil                                           3 tbsp
Ginger (grated )                        For garnishing
Fresh coriander (Finely cut)       For garnishing
Method
Heal oil in a pot.Fry onion and ginger/garlic for few minutes.Add turmeric,coriander,cumin,salt and pepper.
Cook till mince is tender and water dries.Add green chillies and after cooking little more,remove from flame and put in serving dish.Garnish delicious Chilli Mince with coriander and ginger and serve.

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CHICKEN SALAD

 Ingredients 
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
Method 
Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12
inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle
over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are
brown.

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CHICKEN WINGS

Ingredients 
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley
Method 
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine
soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.
Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger
wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5
minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return
marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade
over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12
pieces.

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Banana muffins

Banana muffins

Ingredients

3 medium over-ripe (1 cup) bananas, mashed

1 1/2 cups all-purpose flour

1 cup rolled oats, plus extra for topping

2 teaspoons baking powder

1 teaspoon baking soda

1/3 cup unsalted butter, melted

3/4 cup brown sugar, firmly packed

1 egg, beaten

3/4 cup buttermilk

1 teaspoon vanilla essence

Pinch of salt

Method

1. Preheat oven to 400ºF/200ºC.

2. In a large bowl, combine flour, oats, baking powder, baking soda, sugar, salt, and mix.

3. In a separate bowl, combine bananas, egg, butter, milk, vanilla, and mix.

4. Add dry ingredients to wet ingredients, and stir until just combined. Be careful not to overmix.

5. Spoon mixture into paper muffin cups about 2/3 cups full. Sprinkle oats on top of muffins.

6. Bake for 20 minutes, or until a wooden pick comes out clean.

7. Allow to cool before removing from muffin pan.

Variations

You can add 2/3 cups of dried fruits, chocolate chips, nuts or anything else you like to the mixture. Just remember to stir them in last, just before

spooning the mixture into the cups.

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Banana bread

Ingredients

3 over-ripe medium (1 cup) bananas, mashed

1 cup fresh zucchini, grated

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup vegetable oil

3/4 cup caster sugar

1 egg, beaten

1 teaspoon ground cinnamon

1 teaspoon vanilla essence

1/ 2 teaspoon salt

Method

1. Preheat oven to 350ºF/180ºC.

2. In a mixing bowl, combine mashed bananas, oil, egg, vanilla, and mix.

3. Add in sugar, baking powder, baking soda, salt, and mix.

4. Add flour, and mix until just combined.

5. Lastly, stir in zucchini.

6. Pour mixture into a greased and floured baking pan.

7. Bake for 1 hour or until a wooden pick comes out clean.

8. Allow to cool before removing from pan.

Variations

You can add 1/2 a cup of dried fruits or salted nuts to the mixture. Remember to stir them in last, just before pouring the mixture into the pan.

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Moroccan Fruit Dessert

Ingredients

100 gm dried prunes

100 gm dried apricots

50 gm raisins

500 ml milk (or cream)

120 gm caster sugar

100 gm flour

3 eggs

20 g butter, Unsalted

50 g white almonds

Method

Soak the prunes and the apricots in lots of water overnight, they

will swell up so make sure the container is large and that they are well

covered.

Grease an ovenproof dish using unsalted butter. Pre-heat the oven to

180C.

Heat the milk (but do not let it boil) and drain the apricots and

prunes.

Mix the flour and the sugar and beat in the eggs to a smooth batter (I

suggest a wooden spoon or whisk). Pour in the hot milk slowly

beating all the time, mix thoroughly. Add the rum from the raisins.

Distribute the fruit evenly in the dish and pour the egg mixture over

it. Sprinkle crumbs of butter over the surface.

Bake in the pre-heated oven for 45 - 55 minutes. The top should be

golden brown with an occasional piece of fruit sticking out, a well

placed skewer should come out clean.

Sprinkle the nuts over the top and place under the grill for a couple

of minutes and then serve.

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Original Pan Pizza Dough Recipe

Serving Amount

3 9-Inch Pizzas

Cooking Time:

1 ½ hours dough preparation

15-25 minutes cooking

Ingredients

• 1 1/3 cup warm water (105F exactly!)

• 1/4 cup non-fat dry milk

• 1/2 teaspoon salt

• 4 cups bread flour

• 1 tablespoon sugar

• 1 pk. dry yeast

• 2 tablespoons vegetable oil (for dough)

• 9 ounces vegetable oil (3 oz. per pan)

• Butter flavored Pam Spray

Directions

1. Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well.

2. Allow to sit for two minutes.

3. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.

4. Turn out on to a flat surface and knead for about 10 minutes – you can also use a bread machine

if you have one.

5. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is

spread evenly.

6. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.

7. Spray the outer edge of dough with Pam.

8. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Directions For Each Nine Inch Pizza

1. Preheat oven to 475F

2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.

3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.

4. Place toppings of your choice in this order: pepperoni or ham, vegetables, meats (cooked ground

sausage or beef)

5. Top with 3 Oz. mozzarella cheese

6. Cook until cheese is bubbling and outer crust is brown.

Copyright 2011

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Fruity Lemonade Zing

Ingredients

Juice from 4 lemons

4 1/2 cups water

3/4 cup sugar

Your child's favorite fruits, including mango, strawberries, raspberries, blueberries, peaches, nectarines, and limes,

sliced

Ice

Directions

1. Combine lemon juice, water, and sugar and stir vigorously until mixed.

2. Add sliced fruits and ice.

3. Pour immediately into chilled glasses.

Serve with a wooden skewer to let your child eat the fruit after the lemonade is gone.

By making this easy lemonade mix yourself, you can not only limit the amount of sugar and artificial additives your

child consumes, you can also tailor it to his or her individual tastes.

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Curried chicken balls

2 (3 oz.) pkg. cream cheese, softened           

2 tbsp. orange marmalade

2 tsp. curry powder

3/4 tsp. salt

1/4 tsp. pepper

3 c. finely minced cooked chicken

3 tbsp. minced green onion

3 tbsp. minced celery

1 c. finely chopped almonds, toasted

Method

In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.

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Oriental chicken wings

6 chicken wings

1 sm. clove garlic

1 scallion

1/4 c. soy sauce

2 tbsp. honey

2 tsp. rice-wine vinegar

1/2 tsp. grated ginger

1/2 tsp. oriental sesame oil

Pinch of cayenne

1 tsp. sesame seeds

1 tbsp. chopped fresh coriander or

Parsley

Method

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes. Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

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Golden Spoon Bread

10 oz Cheddar Sharp, Grated

2 c Milk                                                    

4 Egg Yolks  large

 1 c Corn Meal Yellow

1/4 c Butter

1 ts Sugar

1/2 ts Salt

 4 Egg Whites large

Method

Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a

Small bowl and set aside. Scald the milk in the top of a double boiler.

Meanwhile beat the egg yolks until thick and lemon-colored then set them

aside. When the milk is scalded, add the corn meal very gradually,

stirring constantly. Stir until the mixture thickens and becomes smooth.

Remove the top of the double boiler from the simmering water and gradually

add the beaten egg yolks, stirring constantly. Mix in the grated cheese,

butter, sugar and salt. Beat the egg whites, in a small bowl, until round

peaks are formed. Gently spread the beaten egg whites over the corn meal

mixture then carefully fold together until just blended. Turn the mixture

into the greased casserole dish. Bake at 375 degrees F. for 35 to 40

minutes or until a wooden pick or cake tester comes out clean when inserted

in the center of the dish. Serve piping hot with butter and maple syrup or

honey.

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Apple pancake

Ingredients

2 tbsp. butter

3 tbsp. sugar

1/2 tsp. cinnamon

1/2 tsp. baking powder                                        

1/2 c. milk
1 egg                                                                             

1 tsp. salad oil

1 apple, pared and sliced

1/2 c. pancake mix

Method

Melt butter, combine apple, sugar, and cinnamon, heat together until bubbly. Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil. Pour this mixture over the apple mixture. Bake at 400 degrees for 12 minutes. Serve with powdered sugar or syrup.

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Waffle's

Ingredients

2 Eggs
2 Tablespoons Sugar
1 Teaspoon Salt
1/2 Cup Oil
1 Package Active Dry Yeast
1/2 Cup Warm Water
2 Cups Milk
3 Cups Flour

Method

Dissolve yeast in 1/2 cup warm water. Scald milk and cool.
In a large mixing bowl, beat eggs well, then add other ingredients. Stirring until mixture is blended. Then beat until the batter is
smooth.
The batter may be stored in a large fruit juice container so that it does not rise over the top.
This will keep in refrigerator for a long time

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Mutton Paaya

Ingredients 

Paya -                                                                                     6 nos.
Onions -                                                                                 4 nos.
Tomato -                                                                                2 nos.
Ginger garlic paste -                                                             50 gms
Chilli powder -                                                                       2 tsp
Turmeric powder -                                                                1/4 tsp
Coriander powder -                                                               3 tsp
Coriander leaves -                                                                4 tsp.
Oil -                                                                                       4 tbsp
Salt                                                                                       to taste.

Preparation

 Wash paya. Drain water and keep aside
 Cut onions and tomatoes into small pieces
 Wash coriander. Cut and keep aside.

Method

 Heat a 4-litre pressure cooker.
 Add oil and heat.
 Put onions, ginger garlic paste and fry well.
 Add finely cut tomatoes.
 Add turmeric, chili, dhania powder and salt.
 Allow the mixture to cook on low flame for 5-10 minutes.
 Transfer paya and coriander leaves. Cook for 5 minutes. Mix well.
 Pour water enough to cover the contents in the cooker.
 Continue to cook on low flame.
 Wait for 5-6 whistles and then switch off.
 Serve hot with idly, roti, iddiyappam, plain rice, dhal rice, fried rice, plain paratha.

Variation

Instead of cooking along mutton with other ingredients you can also pressure
cook mutton separately along with salt, water and a spoon of red chilli powder until
8 whistles.

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APPLES AND CREAM SMOOTHIE

2 cups vanilla low‐fat ice cream

1 cup unsweetened applesauce

1/4 teaspoons ground cinnamon or apple pie spice

1 cup fat free skim or 1% low fat milk

Ground cinnamon (optional)

In a blender container combine low‐fat ice cream, applesauce, and the 1/4 teaspoons cinnamon or apple pie spice. Cover and blend until smooth. Add fat free skim or 1% low fat milk. Cover and blend until just mixed. Pour into glasses. If desired, sprinkle each serving with additional cinnamon. Serve immediately. Makes 4 (8‐ounces) servings.

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AMAZING APPLE SMOOTHIE

2 cups apple sauce

1 cup apple cider

1 cup orange juice

2 tablespoons Vermont maple syrup

1/2 teaspoons nutmeg

1/2 teaspoons cinnamon

Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve.

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Fruity Yogurt

Yoghurt is a fun snack that you can mix up to suit any child's individual tastes. It is also an excellent source of calcium
and vitamins, and even helps to boost the immune system. Instead of buying pre-flavored (and pre-sweetened!)
yogurt from the store, why not try blending your own at home?

Ingredients

· Low-fat plain or vanilla-flavored yogurt
· Fresh fruit, cut into small pieces
· Honey or maple syrup (optional)
· Granola (optional)

Directions

1. Mix fresh grapes, berries, slices of pineapple, peach, mango, kiwi, or other favorite fruit into low-fat unsweetened
yogurt.
2. For a touch of sweetness, add a dash of honey or maple syrup or a pinch of cinnamon.
3. Sprinkle granola on top for added crunch and added fiber.
You'll be amazed at how good yogurt can taste when you flavor it yourself!

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Happy Face Snack

Ingredients

· 1 banana, split in half length-wise
· 1 small cluster of red grapes
· 1 strawberry
· 1 star fruit
· 2 slices cantaloupe
· 1 kiwi

Directions

Start with a large round plate, preferably in a bright color. Use the fruit to create a happy face.
1. Use the grape cluster for hair.
2. Two slices of kiwi form the eyes.
3. The strawberry makes the nose.
4. Make cheeks with two slices of star fruit.
5. Use the two slices of cantaloupe for ears.
6. Finish with the banana half for a great, big smile.
Encourage your children to make their own art with the remaining fruit, before devouring it as well!

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APPLE CRISP

Ingredients

4 cup of Sliced Apples

1/3 cup All-purpose flour

1/2 cup brown sugar

1 cup oatmeal

1 teaspoon cinnamon

1 Tablespoon lemon juice

1/4 cup butter or melted margarine

Salt as necessary

Preparation Method

Put Sliced Apples in a baking pan and Sprinkle with lemon juice. Combine all dry ingredients with

butter or melted margarine and mix with a fork until crumbly. Sprinkle all this over apples and

bake at 350 degrees for at least 30 minutes.

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Curried Chicken Squares

Ingredients 

18 slices soft white bread
3 tablespoons soft bread crumbs
1 (5-ounce) can chunk white chicken or 3/4 cup minced cooked chicken
1/4 cup roasted shelled Virginia type peanuts
1/4 cup minced green onion
1/8 teaspoon 5-spice powder or Allspice
1 teaspoon curry powder
1/4 teaspoon sugar
Dash pepper
1 teaspoon soy sauce
2 tablespoons chopped parsley
1 egg yolk, slightly beaten

Method

Remove crusts from bread; cover with a damp towel or plastic wrap to keep soft. Make
crumbs from crusts by putting a few at a time into a blender. Combine 3 tablespoons
bread crumbs with chicken, peanuts, green onion, 5-spice powder, curry powder, sugar,
pepper, soy sauce, and parsley; mix well. Roll bread slices very thin with a rolling pin.
Cut each square in half, place a teaspoon of chicken mixture on each piece. Brush edges
of bread with egg yolk; fold in half to form a square. Pinch to seal, trimming if necessary.
NOTE: May be made ahead of time and refrigerated or frozen. Keep squares covered to
prevent drying. In deep fryer, fry 3 or 4 at a time, turning once until desired browness is
reached (about 2 minutes). Remove from oil and drain on absorbent paper. Repeat until
all squares are cooked. May be served with mustard sauce.
Makes about 36

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Veggie Fritters with Thai Peanut Sauce

Veggie Fritters with Thai Peanut Sauce

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
5 teaspoons vegetable oil
2/3 cup cold water
4 cups asparagus tips, broccoli or cauliflowerettes, carrot sticks, pea pods, zucchini slices,
or mushrooms
Thai Peanut Sauce (Recipe below)

Method 

Combine flour, baking powder, and salt in bowl. Stir in oil and mix until a loose ball is
formed. Add water gradually, mixing until a stiff batter is formed. Blanch asparagus,
broccoli, cauliflower, and carrots (zucchini and mushrooms do not have to be blanched)
by dipping them into boiling water for 1 minute; drain and cool under cold running water.
Dry on paper towels. Dip vegetables into batter, allowing excess to drip off. Cook 3 or 4
at a time, until they float in oil and desired browness is reached (about 2 minutes).
Remove from oil and drain on absorbent paper. Repeat until all vegetables are cooked.
Makes about 1 1/3 cups batter

Thai Peanut Sauce

2 tablespoons finely chopped onions
3/4 cup roasted shelled Virginia-type peanuts
1/4 cup shredded coconut
3/4 cup water
1/2 teaspoon garlic powder
2 teaspoons brown sugar
1/4 to 1/2 teaspoon Cayenne
2 tablespoons soy sauce
2 tablespoons lemon juice
Put onions, peanuts, coconut, water, garlic powder, sugar, and Cayenne in a blender
container; blend until almost smooth. Pour into a small sauce pan. Cook and stir until
mixture boils and thickens. May be served warm or cold.
Makes about 1 cup

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Pepper Chicken

Ingredients

Boneless Chicken -250 gms (medium pieces)

Onion - 2 nos.

Tomatoes - 2 nos.

Green chilli - 3-4 nos.

Coriander - medium bunch

Coconut - 3 pieces.

Oil - 150 gms.

Salt to taste

Method

 Make gravy of onion, tomatoes, green chilli, coriander and coconut.

 Use a medium size pressure cooker and heat it.

 Pour oil. Wait for 2 minutes

 Add chicken pieces.

 Allow the chicken pieces to shrink in size slightly.

 Add gravy, if required add ½ glass of water.

 Wait for 3 whistles.

 Open to check if water is well absorbed.

 If required, transfer to a kadai and cook on low flame till dry.

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Mutton Kabab

Ingredients

Minced meat - 150

gms Onion - 2 nos.

Tomatoes - 2 nos.

Green chilli - 2 nos.

Coriander - 1 bunch

Coriander seeds (whole) - 2 tsp

Mint - 1

bunch

Garlic - 10

pods

Lemon - 1 no.(big)

Bajra (flour) - 1 cup.

Salt to taste

Preparation

 Cut onions, tomatoes, green chillies and garlic pods finely into small pieces.

 Wash minced meat, drain water and keep aside.

 Wash coriander and mint leaves. Drain water and keep aside.

 Squeeze lemon. Keep aside lemon juice.

Method

 Mix minced mutton, onions, tomatoes, green chilli, garlic pods, coriander and mint

leaves, lemon juice, salt and refrigerate for ½ hour to 1 hour.

 Just before frying add bajra flour and mix well.

 Heat oil for frying kebabs.

 Make the mixed mixture into round shaped balls (lemon size) and slowly drop in the

oil.

 Fry in low flame.

 Wait for the kebabs to turn light brown.

 Serve hot with tomato sauce or mint chutney or as a side dish for biryani, fried rice.

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RAISIN APPLE CRISP

Ingredients

3 Apples

1/4 cup Raisins

1/4 cup Chopped nuts

1/8 cup Water

3/8 cup Brown sugar

1/8 teaspoon Cinnamon

1/2 tablespoon Lemon juice

2 tablespoon Flour

2 tablespoon margarine

1/8 teaspoon Salt

Preparation Method

Wash, pare, core and slice apples thinly. Mix with raisins. Place in a greased casserole Add

cinnamon, salt, lemon juice and water Work sugar, flour and margarine (fat) together to form

crumb like consistency Spread over apple and raisin mixture Bake in 380 degree oven for at least

30 minutes.

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SPICY APPLE CRISP

Ingredients

6 to 8 cooking apples

1 cup flour

1 1/2 cups brown sugar

3/4 cup butter

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 peel of one lemon

1 tablespoon fresh lemon juice

Preparation Method

Peel, quarter and core cooking apples. Cut apple quarters into thin slices and place it in a bowl.

Blend nutmeg and cinnamon then sprinkle over apples. Sprinkle with lemon rind. Add lemon

juice and toss to blend. Arrange slices in a large baking dish. Make a mixture of sugar, flour and

butter in a mixing bowl then put over apples, smoothing it over. Place the dish in the oven. If dish

is very full, put a pan under the dish to catch spills. Bake at 370° for 60 minutes, until browned

and apples are tender.

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APPLE CRISP

Ingredients

4 cup of Sliced Apples

1/3 cup All-purpose flour

1/2 cup brown sugar

1 cup oatmeal

1 teaspoon cinnamon

1 Tablespoon lemon juice

1/4 cup butter or melted margarine

Salt as necessary

Preparation Method

Put Sliced Apples in a baking pan and Sprinkle with lemon juice. Combine all dry ingredients with

butter or melted margarine and mix with a fork until crumbly. Sprinkle all this over apples and

bake at 350 degrees for at least 30 minutes.

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Home made Potato Chips

Home made Potato Chips

INGREDIENTS:

6 or more medium lg. potatoes

Oil or fat for deep frying

Salt

PREPARATION

Wash and peel the potatoes. Slice very thin.

An old fashioned cabbage slicer can be used (careful of the fingers) -

or use a sharp knife or food processor with a thin slicing blade.

Put the slices at once into a bowl of cold water and let stand for at

least one hour. Ice water is best, but you can set the whole bowl in

the refrigerator if you wish. Dry well by shaking them in a towel.

Fry in hot oil at 390 degrees F. until a light golden brown. Don't try

frying too many at once, better to put one layer on the frying basket.

Drain on paper towels or any kind of plain crumpled absorbent paper.

If you haven't any paper, use a worn dish towel. Salt lightly. These

can be kept for some time if they are sealed into plastic bags or

containers after they have cooled.

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Spicy Hot Chicken Bits

Spicy Hot Chicken Bits

Spicy chicken pieces dredged in flour mixture and deep fried in hot

oil.

INGREDIENTS:

3 pounds boneless chicken breasts without skin

1/8 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons red pepper, [or less]

1/2 teaspoon black pepper

1 cup flour

vegetable oil

PREPARATION:

Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle

chicken strips with salt and garlic powder, turning pieces so all sides

are seasoned. Continue seasoning with with red and black peppers.

Refrigerate for 1 hour to bring out the flavor of seasonings. Dust

chicken with flour, then deep fry in vegetable oil at 370°, for 3 t 4

minutes. Drain on paper towels; serve with your favorite dipping sauce,

or try one of the sauces below. Serves 6 to 8.

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Quick & Easy No-Yeast Pizza Dough

Serving Amount:

2 13-Inch Pizzas

Cooking Time:

10 minutes dough preparation

15-25 minutes cooking

Ingredients:

• 2 cups flour

• 2 teaspoons baking powder

• 1 teaspoon salt

• 2/3 cup milk

• 1/4 cup salad oil

• 2 tablespoons salad oil

Directions:

1. Heat oven to 400°F.

2. Add ingredients to a bowl and only use 1 tablespoon of salad oil.

3. Stir the mixture vigorously until it leaves the side of the bowl.

4. Gather the dough together with your hands and press into a ball.

5. Knead the dough in the bowl 10 times to make smooth then divide dough in half.

6. On lightly floured surface roll each half into a 13-inch circle.

7. Place each circle on a 13 inch pizza pan.

8. Turn up edges 1/2 inch and pinch.

9. Brush circles with the remaining tablespoon of salad oil.

10. Add your toppings and bake for 15-25 minutes or until it is cooked to your liking.

Options:

You can try different types of flour for this recipe including white, wholewheat and gluten free.

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Wholemeal banana coconut bread

What You Need

2 over-ripe medium (2/3 cup) bananas, mashed

1 1/2 cups wholemeal self-raising flour

1/4 cup unprocessed bran

1/2 cup butter, melted

3/4 cup brown sugar, firmly packed

3 eggs, beaten

1/2 cup milk

1/3 cup shredded coconut

What You Do

1. Preheat oven to 350ºF/180ºC.

2. In a mixing bowl, combine mashed bananas with butter.

3. Add in eggs, milk, coconut, and mix.

4. Add in flour, bran and sugar, and mix until just combined.

5. Pour mixture into a greased and floured bread loaf pan.

6. Bake for 1 hour or until a wooden pick comes out clean.

7. Allow to cool before removing from pan.

Variations

Add 1 tablespoon of orange, lemon or lime juice for a nice tangy flavor, or 1 teaspoon of ground cinnamon and nutmeg for a spicy twist.

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Moist sour cream banana bread

What You Need

3 over-ripe medium (1 cup) bananas, mashed

1 1/2 cups self-raising flour

1 teaspoon baking soda

1/2 cup butter, melted

3/4 cup brown sugar, firmly packed

2 eggs, beaten

2/3 cup sour cream

1 teaspoon vanilla essence

Pinch of salt

What You Do

1. Preheat oven to 350ºF/180ºC.

2. In a mixing bowl, combine mashed bananas with butter.

3. Add in eggs, sour cream, vanilla, and mix.

4. Add in sugar, baking soda, salt and mix.

5. Add flour last and mix until just combined.

6. Pour mixture into a greased and floured bread loaf pan.

7. Bake for 45 minutes or until a wooden pick comes out clean.

8. Allow to cool before removing from pan.

9. Glaze with icing or whipped cream, and sprinkle with mixed peel, if desired.

Variations

This recipe is so versatile, you can add almost anything to it. Try adding 1/2 a cup of chocolate chips, nuts, raisins, dates or anything else you like to the

mixture. Remember to stir them in last, just before pouring the mixture into the pan.

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