**JUNE RECIPES**

MANGO SALAD:

1/2cup cup coarsely chopped peanuts
2 firm mangoes
1 sweet red pepper
2 carrots , coarsely grated2 2
4 cups torn mixed greens 4
1/2 cup thinly sliced green onions
2 tbsp coarsely chopped fresh mint

Dressing:
1/4 cup vegetable oil
1 tsp grated lime rind
2 tbsp lime juice
1 tbsp fish sauce
2 tsp granulated sugar
1 tsp minced hot pepper
1/4 tsp each salt and pepper

Preparation:
In skillet, toast peanuts over medium heat until fragrant and dark golden, about 8 minutes.
Set aside.

Peel, pit and thinly slice mangoes lengthwise. Seed, core and thinly slice red pepper. Set aside.

Dressing:

In large bowl, whisk together oil, lime rind and juice, fish sauce, sugar, hot pepper, salt and pepper.
Add mangoes, red pepper, carrots, mixed greens, green onions and mint; toss to coat. Serve sprinkled with peanuts.

CHICKEN WRAP WITH GARLIC MAYO:

8slices bacon
4 boneless skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1 plum tomato
4 large tortillas
4 romaine lettuce leaves , chopped

Garlic Mayo:
1 large clove garlic
1 pinch salt
1/4 cup light mayonnaise
1 tsp lemon juice
1 dash hot pepper sauce

Preparation:
Garlic Mayo: Mince garlic with salt until smooth paste; stir into mayonnaise along with lemon juice and hot pepper sauce. Set aside.

In skillet, fry bacon until crisp; set aside on paper towel. Drain fat from pan.

Holding knife horizontally, slice each chicken breast through thickest part and open like book; pound to even thickness.
Sprinkle with salt and pepper.
Cook in same skillet over medium-high heat, turning once, until nicely browned and no longer pink inside, 6 to 8 minutes.
Transfer to cutting board and slice.

Slice tomato in half lengthwise; slice crosswise.
Spread Garlic Mayo over tortillas.
Top with chicken, bacon, lettuce and tomatoes.
Roll up; slice in half.



ORANGE BROCCOLI COUSCOUS:

1 1tbsp vegetable oil
1 onion , chopped
2 cloves garlic , minced
1/4 tsp salt
1/4 tsp pepper
1 cup sliced broccoli florets , and stems
1 carrot , diced
1 tsp grated orange rind
1-1/2 cups orange juice
1 cup whole wheat couscous
1 tbsp soy sauce
2 green onions , chopped

Preparation:
In small saucepan, heat vegetable oil over medium heat; cook onion, garlic, salt, pepper, broccoli, carrot and orange rind stirring often, until softened, about 4 minutes.

Pour in orange juice bring to boil.
Stir in couscous.
Remove from heat.
Cover and let stand for 5 minutes.

Add soy sauce and green onions; fluff with fork.

**MAY RECIPES 3**

PRAWN SOUP:

• 500g of mushrooms
• 2 Spring Onions
• 16 Prawns, peeled
• 1 cup Chicken Soup Stock
• 3 tbsp Lemon Juice
• 1 tsp Chili Paste
• 3 tbsp Fish Sauce
• 1/2 Lime

• In a pot bring chicken soup stock to boil.
• Cut mushrooms into half. Cut spring onions into 2 inch long pieces. Wash prawns.
• Add lemon juice, chili paste and fish sauce to the chicken soup stock and stir.
• Add mushrooms, spring onions and prawns and let simmer for ten minutes.
• Reduce heat and season with lime juice.

WALDORF SALAD:

1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
1 sweet apple, cored and chopped
3 Tbsp mayonnaise
1 Tbsp fresh lemon juice
Salt
Pepper
Lettuce

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice.
Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper.
Mix in the apple, celery, grapes, and walnuts.
Serve on a bed of fresh lettuce.

SALSA OF THE SEA:

Fish of choice-cleaned & deboned(butterfly)
1 Tbsp. soy sauce
1 tsp. lemon juice
1 jar medium salsa

Combine soy and lemon juice in large baking pan.
Put fish in pan, turning to coat both sides with soy mixture.
Add salsa, coating both sides.

Cover and chill in refrigerator for 1 hour.


Heat grill; place fish in a grill basket. Grill fish over medium coals for about 15 minutes or until fish flakes easily when tested with a fork.

OR:

Can also be wrapped in foil and baked in the oven @ 180degrees.
If so, when fish is 3/4 done broil the last few minutes.
Make sure the fish is cut almost in half and laid out flat and well coated.

**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.