**MAY RECIPES 2** 30 MIN MEALS**

FRIED POTATOES,GREEN BEANS & BACON:

½ pound bacon
½ cup onion, sliced
4 potatoes, peeled and sliced
1½ pounds green beans, cooked
salt and pepper to taste


Cook bacon in a large skillet over medium heat until crisp
Remove bacon from skillet, reserving drippings. Crumble bacon and set aside.
Add onion to skillet, cook until tender. Remove onion from skillet, set aside.
Add potatoes to remaining drippings; cook until fork tender.
Drain skillet, leaving 1 Tablespoon drippings in skillet.
Add bacon, onion, potatoes and cook green beans to skillet; heat through.
Add salt and pepper to taste.


SAVOURY SALMON PATTIES:

1 (15 ounce) can of salmon, cleaned and 2 Tablespoons juice reserved(from the can)
1 egg
1/3 cup celery, minced
½ cup flour
1½ teaspoon baking powder
2 Tablespoons oil


In a medium mixing bowl, combine salmon, egg and celery until mixed thoroughly
Stir in flour.
In a small mixing bowl, combine baking powder and reserved juice; stir into salmon mixture and form 6 patties.
In a large skillet, fry patties and oil for 3 to 5 minutes per side or until golden brown.
Serve with steamed and buttered corn on the cob or broccoli.



BBQ BEEF SAUSAGE SERVED WITH RICE:

1 medium onion thinly sliced
1 Tablespoon butter
1 pound smoked beef sausage, cut into 1/4-inch slices
1 cup ketchup
1/2 cup packed brown sugar
2 Tablespoons Worcestershire sauce



Prepare ricE as per usual.
Sauté onion in butter in a large skillet until tender
Stir in the remaining ingredients, mixing well with each addition. Bring to a boil.
Reduce heat. Simmer uncovered, for about 5 minutes or until sauce is slightly thickened.
Stir occasionally while cooking.

Serve with rice.

**MAY RECIPES**

S'MORE BROWNIES:

Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.


For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.


Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more.
Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.


Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.


Remove brownie mixture from the oven and carefully position a rack about 6 inches from the broiler and preheat on low.
Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes.
Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away.
Cut into 12 (2-inch) squares.


CUPCAKES:
1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.

Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.

Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.

Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

Old-Fashioned Frosting:
2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring

Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.



PEANUT BUTTER & HONEY COOKIES:

1 cup creamy peanut butter
1/2 cup white sugar
1/2 cup butter, softened
2/3 cup honey
2 eggs
2 1/4 cups flour
1/2 teaspoon baking powder

Preheat oven to 350*
Cream together butter, sugar and honey.
Stir in the eggs and peanut butter.
Sift the flour and baking powder and then blend into peanut butter mixture.
Shape into balls and place on ungreased cookie sheet 2 inches apart.
Give them the criss cross pattern with a fork and then bake for 10-15 minutes or until lightly golden brown.


OATMEAL COOKIES:
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rolled oats

Preheat oven to 350* Cream together the butter and sugars. Blend in the egg and vanilla. Then stir in the dry ingredients until well blended. Roll into balls and place on greased cookie sheets. Bake for 12 minutes or until lightly golden brown.

**COCKTAIL OF THE WEEK**

FROZEN DAQUIRI:

Start with your blender and add 1 cup of ice.
Add 2 oz of Rum and 2 oz of Lime Juice.
Add a dash of Sour Mix and a 1/2 teaspoon of Sugar.
Blend it up until smooth and pour into a serving glass.
Garnish with a slice of Lime for a finishing touch.


Enjoy responsibly with friends!

**APRIL RECIPES 3**

BBQ CHICKEN:
1 kg chicken pieces (I prefer thighs & drumsticks)
4 tablespoon tomato sauce
2 tablespoon vinegar
1 tablespoon lemon juice
2 tablespoon worcestershire
2 tablespoon butter
2 tablespoon brown sugar
1 tablespoon white sugar
1 teaspoon mustard
2 teaspoon paprika
1/2 teaspoon chili powder
some black pepper & red hot sauce


Combine sauce ingredients and mix them to create the sauce
Place chicken in sauce
Cook in a dish or pan covered with aluminum foil for about 2 1/2 hrs at 350 degrees.

SOY CHICKEN:

I kg of chicken wings
1 cup soy sauce
2 cups brown sugar
1 tablespoon garlic powder
1 tablespoon ginger powder
salt (optional)


Wash chicken and dry as much as possible.
Preheat oven at 200 degrees
Place chicken in a deep baking dish.
Mix all other ingredients together in a bowl.
Pour over chicken
Place in oven for 1 1/2 hours or until chicken is done and sauce is sticky.

NOTICE: Due to the hot cooked sugar, chicken will be extra hot and easy to burn.
Be careful and let chicken sit for at least 20 min before serving.


MEATLOAF:

1 1/2 pound of ground beef
3/4 cup oats (uncooked)
2 eggs beaten
1/4 cup chopped onions
2 teaspoons salt
1/4 tablespoons pepper
1 cup tomato juice

Preheat oven at 180degrees
Mix all the ingredients together in a bowl.
Fold mixture into slightly greased baking tray & bake for appx 1hr
Serve with mash & gravy & veggies

**SOULFOOD -APRIL RECIPES 2 **

HASH BROWNS:

4 cups cubed, cooked potatoes
2 teaspoons all-purpose flour
Salt and black pepper
6 tablespoons bacon fat or oil
2 teaspoons chopped fresh parsley
1 small onion, finely chopped
Worcestershire sauce

Put the potatoes in a bowl and sprinkle with flour and about 1 teaspoon each of salt and black pepper. Using a fork, gently toss the potatoes until they are nicely coated.

Heat the bacon fat, which I prefer for its flavor to the potatoes, in a large skillet over high heat. When the fat is hot, put in potatoes. Sprinkle with parsley and chopped onion. Toss with a spatula, mixing well to coat the potatoes evenly. Give them several shakes of Worcestershire sauce, and sprinkle with a little more salt and pepper.
Press the potatoes down with a spatula to pack them firmly into the skillet. Lower the heat and continue cooking for about 15 minutes, pressing with a spatula from time to time. Do not stir.

When the potatoes are crisp and brown on the underside, break the panful in half with the spatula and flip each half over as you would an omelet.
Cook on the other side for about 10 minutes or until nice and brown. If the potatoes begin to stick to the pan, add a little more fat. Season with more salt and pepper, if you desire. Serve hot.

APPLE PUDDING:

1 cup flour
1 cup sugar
1/2 stick butter
1 egg
1 teaspoon each cinnamon, nutmeg, salt, baking soda
4 or 5 sliced apples
1/2 cup raisins or walnuts, optional

Mix dry ingredients; then cream in butter and add egg.

Stir in apples and raisins or nuts, if using. (The consistency will resemble cookie dough).

Spread in a pan and bake at 350 degrees for about 30 minutes.
Test for doneness as you would a cake.

NOTE - Delicious for dessert, (add ice cream for a double pleasure), or yoghurt at breakfast

HUSH PUPPIES:

2 cups corn meal
1 teaspoon baking powder
1 onion, grated
1/2 cup flour
1 teaspoon salt
1 egg
Milk (just enough to make dough)
Oil or fat for frying

Combine dry ingredients, mix well and make hole in the center.
Add the egg and milk to make a stiff dough.
Shape into balls and drop into fat, fry until golden brown.

**APRIL RECIPES**

EASY RISOTTO WITH BACON & PEAS:

1 onion
6 rashers streaky bacon , chopped
300g risotto rice
1l hot vegetable stock
100g frozen peas


Finely chop the onion. Heat 2 tablespoons of olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes)
Add the bacon and fry for a further 5 minutes, until it starts to crisp.
Add the rice and stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

*FEEL FREE TO ALTERNATE MAIN INGREDIENTS*



GOOD OLD FASHIONED PANCAKES:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted


In a large bowl, sift together the flour, baking powder, salt and sugar.
Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot drizzled with honey/syrup.


FOUR CHEESE LASAGNA:

16 ounces uncooked lasagna noodles
1 (26 ounce) can spaghetti sauce
1 pound cottage cheese
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese


Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth.
Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish.
Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles.
Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

**MARCH RECIPES 3**

CRAB MEAT BISQUE:

1 tbsp. butter
1 tbsp. flour
3/4 tsp. salt
1/8 tsp. pepper
1/2 sm. onion
2 c. milk
1/2 c. light cream
Paprika
fresh crab meat
1 tbsp. sherry
Chopped parsley

Put the first 7 ingredients and 1/8 teaspoon paprika in the blender and whirl until smooth.
Add crabmeat and blend a few seconds.
Bring to boil and simmer a few minutes.
Add sherry and serve sprinkled with paprika and parsley.

Serve with wam garlic bread



SHRIMP STIR FRY:


1kg uncooked shrimps
18-21 grams of chili paste
3 cups frozen stir fry vegetables
1 tablespoon chopped / minced garlic
2 tablespoon of vegetable oil
1/3 cup water
1 tablespoon chopped basil
1 teaspoon sea salt
1 teaspoon crushed black pepper

Add basil, oil, garlic to frying pan/wok on medium heat.
Thaw shrimp under warm water, peal, rinse and add to frying pan.
Cook shrimp 50% (some are cooked all the way, some still need cooking).
Add frozen stir fry (your choice on what to use).
Add chili paste, water, sea salt and pepper.
Cook shrimp 100% with stir fry vegetables.
Add over cooked rice or pasta and enjoy.