INGREDIENTS

1. 1 (15 ounce)can slicedpotatoes
2. 1/2cup choppedonions
3. 1/4cup choppedgreen peppers
4. 1/4teaspoonpaprika
5. salt and pepper

DIRECTIONS

1. Open can; drain.
2. Heat oil in fry pan.
3. Saute onions& green pepper until soft.
4. Add drained potatoes, paprika, salt& pepper.
5. Fry on each side until golden brown.
6. Drain on paper towels.

INGREDIENTS

1. 2chicken breast halves, cut in bite sized pieces
2. 1/2cup finely choppedonions
3. 1/3cup finely choppedgreen peppers
4. 1 (4 ounce)cansliced mushrooms(drained)
5. 2teaspoonsseasoning salt
6. 1teaspoonblack pepper
7. 1 (10 3/4 ounce)cancream of chicken soup
8. 3/4cupmilk
9. 1/3cupbutteror margarine(chef’s choice)
10. 2cups uncookedinstant rice
11. 2cupswater

DIRECTIONS

1. In a medium sized pan over medium heat, boil water.Add rice; remove from heat and cover for 5 minutes.
2. In medium-sized skillet over medium heat, melt half of margarine.
3. Add green peppers, onions, and mushrooms.Sauté until desired tenderness; remove from skillet.
4. In same skillet, melt rest of margarine.Add chicken; sprinkle with seasoned salt and pepper.Sauté chicken until no longer pink.
5. Return vegetables to skillet.
6. In a small bowl mix together soup and milk, blending well.Pour over chicken mixture.
7. Simmer over low to medium heat until heated through.Serve over rice.

INGREDIENTS

1. BBQ Sauce

2. 1cupketchup
3. 1cuptomato juice
4. 1/2cupbrown sugar
5. 1/2teaspoonliquid smoke
6. 1teaspoonWorcestershire sauce
7. 1lime, zest of
8. 1lime, juice of
9. 1/4cupcider vinegar
10. 1dashcrushed red pepper flakes
11. 1dashcayenne
12. salt and pepper
13. 1/4cup mincedonions
14. 1clovegarlic, minced

15. Spice Rub

16. 1cupbrown sugar
17. 1/2cuppaprika
18. 2 1/2tablespoonsground black pepper
19. 2 1/2tablespoonssalt(I prefer kosher)
20. 1 1/2tablespoonschili powder
21. 1 1/2tablespoonsgarlic powder
22. 1 1/2tablespoonsonion powder
23. 1-2teaspooncayenne
24. 3pork spare rib racks(3 pounds or less each)
25. 1canlager beer (optional)

DIRECTIONS

1. At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.
2. Simmer over medium low heat for 1/2 an hour.
3. Chill overnight (keeps several months in the refrigerator).
4. The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.
5. Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.
6. Allow to sit, refrigerated, overnight.
7. The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.
8. Let sit at room temperature for 45 minutes.
9. Take BBQ sauce out of refrigerator and allow to come to room temperature.
10. Heat oven to 200- 225 degrees Fahrenheit.
11. After the ribs sit at room temperature, put them in the oven on a large sheet tray, or indeed several large sheet trays if needed.
12. Bake 4 hours.
13. If the ribs start to look dry, baste them with a little beer.
14. About halfway through cooking time, sprinkle ribs with the rest of the spice rub.
15. about 45 minutes before ribs are done, brush with a fairly liberal amount of the BBQ sauce.
16. Once ribs are done, baste them with more sauce, if you like.
17. Let ribs sit 10 minutes before cutting into individual ribs, or 1/2 slabs, as I prefer.
18. Serve with plenty of extra sauce on the side, and plenty of napkins.

INGREDIENTS

1. 125gbutter
2. 1cupsugar
3. 1egg
4. 1cupflour
5. 1/2cupcoconut
6. 1/2teaspoonbaking powder
7. 1tablespooncocoa powder

8. Topping

9. 1/2cupcoconut
10. 2tablespoonsbutter(30 grams)
11. 1tablespooncocoa powder
12. 1cupicing sugar(or as preferred..see below)

DIRECTIONS

1. Cream the butter and sugar.
2. Add the egg.
3. Add the dry ingredients.
4. Bake in a sponge roll tin(approx 25cm x 40cm) for 20 minutes at 190 C (375 degrees Fahrenheit).
5. While still hot, ice with topping mixture.
6. The amount of icing sugar often seems to depend on the humidity of the season –but also who in our household is making it. Some of us like a thicker layer of icing than others! You need just enough to make it nice and spreadable.:).
7. Note: My sponge roll tin is a very very old one from my Grandmother. It seems a funny size compared with my other metric sized ones. It doesn’t really matter if your baking pan is a little bigger or smaller, everything should still turn out fine.:).

INGREDIENTS

1. 2lbsstewing beef(cubed)
2. 5mediumpotatoes(cut into large cubes)
3. 6carrots, cleaned and sliced round
4. 2stalkscelery(sliced)
5. 1onion, cut into thin slices
6. 1/4teaspoongarlic salt
7. 3tablespoonsminute tapioca
8. 1tablespoonsugar
9. 1teaspoonsalt
10. 1/4teaspoonpepper
11. 1quarttomato juice

DIRECTIONS

1. Using a large Dutch oven, put in the beef first–this is the first layer.
2. The 2nd layer is carrots.
3. The 3rd layer is celery.
4. The 4th layer is onions.
5. Then combine all of the dry ingredients.
6. Combine dry ingredients with tomato juice.
7. Pour this mixture over the meat and veggies.
8. Cover with lid or foil.
9. Bake 5 hours at 200 degrees.
10. The secret is the slow baking and not peeking.
11. DON’T PEEK!