Corn Bake (Sharlotte Venter)

 Ingredients

2 x Cans Corn Kernels (Koo)

2 x Cans Creamed Corn (Koo)

8 x eggs

1-1½ cups sugar

8 x heaped Tablespoons Cornflour (Maizena)

Method

 Mix all together and bake at 180 deg Celcius until Golden and stiff approx. 45min.  Enjoy!!!!

Rosies Potato Bake (Sharlotte Venter)

Ingredients

 8 x potatoes (cooked to slice)

Thinly sliced Brown Mushrooms

Garlic Flakes

1 - 2 x pkts Brown onion soup (Knorr or Maggi works the best) depends on how thick you like the sauce

Grated Cheedar Cheese

600ml Cream

Method

 Prepare potatoes by cooking until they are soft but still firm.  Slice them into approximately 1cm thickness and layer some in either a round or rectangle oven dish prepared with Spray 'n Cook.  Place a layer of mushrooms on top of the potatoes, a sprinkle of Garlic Flakes, ½ the Brown Onion soup and a good helping of grated cheddar cheese,  then layer the next layer the same. No more than two layers.  Lastly, pour the cream over the top and bake covered in the oven on 180 deg Celsius for 30min.  Then bake uncovered for anoth 15 - 20 min.

Variations:

 Add diced bacon or cooked mince and serve as a meal.  Sweet potato can replace ½ the potatoes in this dish too.

Ouma Jo's Advocado Salad (Sharlotte Venter)

Ingredients

 2 x Advocado's Ripe but not soft

1 x can Nestle Condensed Milk

1 x cup Cross 'n Blackwell Mayonaise

½  x cup cream

1 x lettuce fresh and crisp

1 -2 cups croutons (fried blocks of bread, well drained tastes best)

Method

 Break the lettuce into nice size chunks.  Mix together the condensed milk, the mayonaise and the cream.  Cut the advocado into squares and add to your lettuce.  Toss through some croutons and add the condensed milk mixture.  A beautiful fresh salad to serve with a braai.  You can add chopped salami or cool diced bacon through.

Elsabe's Mustard (Sharlotte Venter)

Ingredients

 1 x Can Nestle Condensed milk

4 - 10 tablespoons brown vinegar

2 tsp mustard powder

Method

 Add mustard powder to condensed milk and mix thoroughly.  Add the vinegar a little at a time until thick and creamy.  Serve with pork or chicken and great on ham sandwiches.  Stores for up to 2 weeks in the fridge in a sealed container.

PUMPKIN BAKE (Carol Haxton)

Ingredients

 1 Large Butternut

1 Packet Brown Onion Soup

1 x 250ml tub Fresh Cream

100ml Fresh Milk

Dry Breadcrumbs

Parsley  

Method                                     

Place butternut in bottom of casserole dish (chunks or rounds)

Mix together Brown Onion Soup, cream & milk & pour over butternut.

Top with breadcrumbs & parsley & bake for approx. 1 hour at 150°C

BROCCOLI AND CAULIFLOWER SALAD (Connie van den Elst)

This recipe converts kids and adults alike who say they "don't eat vegetables"

Ingredients :

1 small head fresh broccoli

1 half a head fresh cauliflower

1 pkt bacon

1 onion finely chopped

1 cup mayonaise

2 teasp vinegar

quarter cup brown sugar

half cup seedless raisins

Method :

1. Clean and cut broccoli and cauliflower into tiny florets

2. Cut bacon into tiny pieces and fry until crispy, leave to  cool

3. Mix mayonaise, sugar, onion, vinegar and raisins together

4. Add above mixture to the broccoli and cauliflower, add        bacon

For best results prepare at least 3 hours before serving.

Give it a good mix every hour until serving.

Thank you  and enjoy!