In a medium bowl, gently combine avocado, corn kernels, tomatoes,
lime juice, cilantro, chilli peppers, and salt. cover and refrigerate until ready to be served.

Yields 1 ½ cups.

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Only 1 tablespoon of oil in the filling makes these a low-fat entree, and using ready-made
wrappers instead of crepes makes it an easy one. These freeze nicely.

1 tbs vegetable oil
1 ¼ pounds Onions (about 2 large), sliced
Pinch of Sugar
1 ½ pounds buttery Potatoes (such as Yukon Gold)
or russet Potatoes, peeled, cut into 1-inch pieces
1/4 cup Milk (do not use low-fat or nonfat)
10 7-inch square purchased Egg Roll Wrappers, corners trimmed to make rounds
1 Egg White
1 tbs Vegetable Oil
Nonfat Yogurt

Heat oil in heavy large skillet over medium-high heat. Add onions and sugar.
Cover skillet and cook until onions are well browned,
stirring frequently, 20 minutes. Season with salt and pepper.
Meanwhile, place potatoes on vegetable steamer rack and steam in covered pot
over boiling water until tender, about 15 minutes.
Transfer potatoes to large bowl. Add milk and mash until almost smooth.
Season to taste with salt and pepper. Mix in half of onions.
(Can be prepared 1 day ahead. Cover potato filling and remaining onions
separately and chill. Rewarm onions before serving.)
Place 1 egg roll wrapper on work surface. Brush edges with egg white.
Arrange 1/3 cup scant of potato filling in 3-inch log horizontally just below center.
Fold bottom of dough over filling.
Fold sides over. Roll up wrapper to enclose filling completely.
Repeat with remaining filling and wrappers.
Heat 1/2 tablespoon vegetable oil in heavy large nonstick skillet over medium-low heat.
Add half of blintzes, seam side down, and fry until heated through
and golden brown and crisp on all 4 sides, about 10 minutes.
Drain blintzes briefly on paper towels. Repeat with remaining blintzes.
Arrange blintzes on plates.
Place dollop of yogurt and spoonful of remaining onions alongside. Serve immediately.

MAKES 10 BLINTZES (5 Servings)

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SAVOURY CHEESE DIP

250g Cream Cheese or Ricotta Cheese
1/2 cup Mayonnaise or Sour Cream
1 tbs Lemon Juice

Mix all ingredients. Can be stored in an airtight container in refrigerator for several days.
Serve with crackers or raw vegetables.

Variations
Avocado Dip - Add 1 mashed Avocado, 1/2 tsp Chilli, 1 tbs Tomato paste
and 1 clove of crushed Garlic
Salmon Dip - Add 1 small can Salmon, drained
Oyster Dip - Add 1 can smoked Oysters, drained
French Onion Dip - Add 1 packet French Onion Soup Mix mixed with ¼ cup milk
Smoked Salmon Dip - Add 1 jar smoked Salmon, drained

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TOMATO YOGURT DRESSING

250ml Yogurt
1 tsp Lemon Juice
1/2 tsp Sugar
1/4 tsp Salt
1 tbs Tomato Sauce

Combine all ingredients, chill before serving.

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Grilled Beef Kebabs

2 pounds Beef Sirloin Steak, cut into 1 ½ inch pieces
Teriyaki sauce
Small whole boiling onions
Green peppers 
Mushrooms
Cherry tomatoes
Zucchini 
Hot cooked rice 

In a large shallow bowl, combine steak pieces and teriyaki sauce;
stir until well coated. Refrigerate at least 2 hours or overnight. 
Preheat barbecue grill. Remove steak pieces from marinade with a slotted spoon; drain.
Thread steak pieces onto metal skewers; alternate with the different vegetables.
Place onto hot grill and cook until done to your preference, basting with the teriyaki sauce.
Remove from grill and serve over hot cooked rice. 

Makes 4 servings.

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BUTTON MUSHROOM DELIGHT

1 can of Button Mushrooms
1 small packet of Breadcrumbs
1 Egg
2 tbs of Vegetable Oil
1 tsp of Tartar Sauce
Some parsley for garnishing

Open the can of button mushrooms and dry them using a piece of cloth.
Beat the egg and lay the breadcrumbs neatly on a plate.
Dip each of the button mushrooms into the beaten egg.
Then, roll each of the mushrooms across the bed of breadcrumbs.
Prepare to heat the oil in a frying pan.
When the oil is hot, slide the mushrooms into the frying pan.
Gently fry the mushrooms until golden brown.
Scoop up the mushrooms and it's ready to serve with a little dressing of tar-tar sauce.

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POTATO CAKES

125g Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Pepper
30g Butter
250g mashed Potatoes
enough Milk to moisten
Butter for frying

Sift flour, baking powder and salt into a bowl. Add pepper then rub in butter
with fingers tips. Make sure that the potatoes are finely beaten,
blend in with enough milk to make a stiff dough.
Turn onto a lightly floured board, roll out to about 5mm (¼ inch) thick,
and cut into rounds about 5cm (2 inch) in diameter.
Pan fry in butter until golden brown on both sides.

Makes 6 - 8

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SAVOURY PUFFS

1 quantity Choux Pastry
Filling
2 tbs Butter
1 ½ tbs Flour
1/2 cup Milk
1/2 cup chopped savory foods (Asparagus, Salmon, Shrimp, Sweet corn,
Mushroom, Tuna, cooked Chicken, etc)
Dill sprigs

Set oven at 220°C , place choux pastry mixture in teaspoonfuls on a cookie sheet lined
with non stick baking (parchment) paper and make 24 puffs.
Bake for 15 minutes, reduce temperature to 180°C and cook until puffs are
golden brown (about 15 - 20 minutes longer)
Make filling: Melt butter, add flour, and cook for 1 minute.
Add milk slowly while stirring. Cook for 1 minute, add savory food; keep hot.
Place puffs on cake cooler, partly split to release steam and ensure crispness.
Remove any soft mixture from the center, if necessary.
Place filling in puffs, replace tops.
Reheat at 150°C for about 10 minutes, serve garnished with dill sprigs. 

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CREAMY SCALLOPED POTATOES

Butter or margarine
2 tbs All-purpose flour
1/2 tsp Salt
1/8 tsp Pepper
1½ Cups Milk
2 kg Potatoes, peeled and thinly sliced
2 tbs Finely chopped onion

In a small saucepan over low heat, melt butter.
Stir in flour, salt and pepper until smooth and bubbly.
Gradually add milk, stirring constantly. Bring to a boil; boil for 2 minutes.
Remove from the heat. 
In a greased 1-quart baking dish, layer half of the potatoes.
Add the onion and half of the sauce. Top with remaining potatoes and sauce.
Cover and back at 180°C / 350°F degrees for 35-40 minutes or until potatoes are tender.

Yield: 2 servings

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Easy Stuffed Mushrooms

1 Carrot
1/3 lb Squash
1 small Onion
10 Mushrooms

Shred carrot and squash and chop onion and put in a bowl.
Take the stalks out of the mushrooms and chop them up really fine with the
rest of the goodies and saute for about 10 minutes.
Brush the caps with olive oil and put in a pan then stuff with the goodies and
bake at 400 for 15 to 20 minutes.

Serves 2

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Thin White Sauce
 1 tbs butter or fat
1 tbs flour
1/4 tsp salt
     1 cup  milk, cream, or stock 
 
Medium White Sauce
2 tbs butter or fat
2 tbs flour ¼ ts salt : 
     1 cup  milk, cream, or stock 

Thick White Sauce
 3 tbs butter or fat
3 tbs flour
1/4 tsp salt
1 cup  milk, cream, or stock 

 Use methods 1, 2, or 3 (below).  Makes 1 cup sauce.

 WHITE SAUCE USES:
 Thin Sauce ..... Use as base for cream soups and other sauces.
Medium Sauce ... Use for creamed and scalloped dishes, and gravies.
Thick Sauce .... Use for croquettes and souffles.
 Method 1: Melt fat, stir in flour and salt. Cook until mixture
bubbles.
Remove from heat; add liquid, and stir until smooth. Cook in double
boiler or over low heat until mixture thickens, stirring constantly
or not at all.
 Method 2: Melt fat and remove from heat. Add flour and salt.
Stir until smooth. Add liquid gradually, stirring constantly
over low heat until mixture thickens.
 Method 3: Stir enough liquid into flour and salt to form a thin
smooth paste. Scald remainder of liquid in double boiler. Add
flour paste to hot liquid, stirring constantly until mixture
thickens. Cover and cook 20 minutes longer. Stir in fat just
before serving. To keep hot and prevent crust from forming over
sauce, place over hot water and cover tightly.

 FOR A PERFECT WHITE SAUCE 
 (1) Melt butter; stir in flour and salt.
(2) Add milk gradually; stir until smooth.
(3) A perfect white sauce is smooth, glossy, satiny.

WHITE SAUCE VARIATIONS
Asparagus Sauce: Add 1/2 cup cooked or canned asparagus, cut
into small pieces, to hot medium white sauce. Serve with omelets or souffles.
 Caper Sauce: Add 3 to 4 tablespoons chopped capers and 1 teaspoon
lemon juice to white sauce. Serve with fish.
Cheese Sauce: Add 1/2 to 1 cup chopped or grated American cheese
and a dash of Worcestershire sauce or paprika (optional) to white
sauce. Stir over hot, not boiling, water until cheese is melted.
Serve with fish, eggs, macaroni, or rice.
 Cheese Olive Sauce: Prepare think white sauce and omit salt.
Add ½ to 1 cup chopped or grated American cheese and ½ cup
stuffed olives to white sauce. Stir over hot, not boiling, water
until cheese is melted. Serve with macaroni, rice, or vegetables.
 Cheese Tomato Sauce: Use 1/2 cup tomato juice or strained tomatoes
and ½ cup milk in preparing medium sauce. Add 1/4 cup grated
or finely cut American cheese to hot sauce. Stir until melted.
Serve over cauliflower.
Crabmeat Sauce: Remove bony particles from crabmeat and add
1/2 to 1 cup flaked canned crabmeat to seasoned medium white
sauce. Flavor with 1 tablespoon dry sherry wine if desired.
 Cream Onion or Celery Sauce: Saute 1/4 cup finely chopped onion
or celery in 1 tablespoon butter or margarine. Add to 1 cup medium white sauce.
 Creole Sauce: Use tomato juice or strained tomatoes for the
liquid. Saute minced onion, chopped green pepper, and minced
celery in the butter before flour is added.
 Curry Sauce: Add 1/4 to 1/2 teaspoon curry powder with dry ingredients.
Serve with chicken, lamb, rice, or fish.
 Dill Sauce: Add 3 tablespoons minced fresh dill to 1 cup hot
sauce, seasoned medium white sauce.
Egg Sauce: Add 2 chopped hard-cooked eggs to white sauce, additional
salt, and a dash of paprika. Serve with fish.
Goldenrod Sauce: Add 2 chopped hard-cooked egg whites to 1
cup seasoned medium white sauce. Pour over fish and sprinkle
with chopped hard-cooked egg yolks.
Green Pea Sauce: Add 1/2 cup hot cooked or canned peas and
1 tablespoon chopped pimento to hot medium white sauce. Serve
with omelets or salmon or tuna loaf.
Horseradish Sauce: Add 2 to 4 tablespoons prepared drained
horseradish, and 1/4 to 1/2 teaspoon prepared mustard to white
sauce. Serve with boiled beef or corned beef.
Lobster or Shrimp Sauce: Add 1/2 to 1 cup canned or cooked
lobster meat or shrimp, cut into small pieces to seasoned medium
white sauce. For added flavor, add a tablespoon dry white wine.
Serve with omelets, baked, broiled, or poached fish.
Milanese Sauce: Use 1/2 cup veal stock and ½ cup milk in
preparing medium white sauce. Add 2 tablespoons grated parmesan
cheese to the thickened sauce. Serve with veal.
Mock Hollandaise Sauce: To 1/2 cup well seasoned white sauce,
add equal amount of mayonnaise and enough lemon juice to sharpen.
Serve on asparagus and other green vegetables.
Mushroom Sauce: Add 1/2 to 1 cup sliced cooked or canned mushrooms
to white sauce. Serve with chicken or vegetables.
Mustard Sauce: Add 1 tablespoon prepared mustard to white sauce.
Serve with fish or tongue.
 Oyster Sauce: Gently cook 1/2 cup small oysters in their own
liquid until they plump and edges begin to curl, about 5 minutes.
Add to hot medium white sauce. Serve with omelets, fish patties, and timbales.
Paprika Sauce: Add 1/2 to 1 teaspoon paprika with dry ingredients.
Season with 1/4 teaspoon lemon.


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SWISS-BROWN MUSHROOM & SHALLOT FRITTATA

2 tbs Olive Oil
200g Shallots, peeled and chopped
200g Swiss-Brown Mushrooms, sliced
8 Eggs, lightly beaten
50g Parmesan Cheese, grated
 1/2 cup fresh Breadcrumbs

Heat olive oil in a large frying pan, stir in shallots, cover and cook over low heat
for 10 minutes, or until soft. Add sliced mushrooms and stir-fry over medium
heat for 3-4 minutes, or until mushroom is just soft. Cool.
Combine mushroom mixture, beaten egg, parmesan and breadcrumbs in a large
bowl, season to taste and mix well. Pour mixture into a well-greased 26cm
oven-proof frying pan and bake at 190°C for 20 minutes or until just set.
Place frittata under a hot grill until top is golden. Cool and serve in wedges.

Serves 6

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FRAGRANT RICE

1 cup rice
1 ½ cups Water
1 Star Anise
1/4 tsp Turmeric
1/4 tsp Coriander seeds
1 Bay leaf
1 rindless Bacon rasher
1 tbs Water, extra

Combine rice and water in a 4 cup microwave-safe dish. Tie up the star anise, turmeric,
coriander, cumin and bay leaf in a muslin bag, add to rice and water.
Cook on HIGH (100%) power for 7 minutes. Top with bacon, cook for 7 minutes.
Remove bacon, stir in extra water, cover and stand for 5 minutes. Remove
spice bag. Chop bacon, fold into rice.
To freeze : Pack cold rice in freezer bags or rigid container. Exlude air, seal, label, date
and freeze. To serve : Thaw in refrigerator or microwave oven.
Cover, reheat in microwave oven on HIGH (100%) power until thoroughly heated.
Storage time : 3 months

Serves 4-6

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SWEET CHILLI SAUCE

12 small Red Chillies, stems removed
4 cloves Garlic
1 cup White Vinegar
1/2 cup Sugar
1 tsp Salt

Roughly chop chillies and garlic, place in a small saucepan with remaining ingredients.
Bring to the boil, lower heat and simmer until a syrupy consistency is achieved,
about 10 to 15 minutes. Place in a blender or food processor and
process until chillies are finely chopped. Serve warm.
Will keep refrigerated for up to 1 month.

Makes 3/4 cup

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ARTICHOKE COB DIP

This scrumptious dip can also be made with Spinach instead of Artichoke Hearts.

1 Cob Loaf
200ml Sour Cream
150-200g Mayonnaise
1 small tin Water Chesnuts, roughly chopped
1 tin Artichoke Hearts, roughly chopped
1-3 cloves Garlic, crushed
Spring Vegetable powdered soup mix
Salt and Pepper to taste
sliced French Loaf or assorted rolls to serve if needed

Cut the top off the cob loaf, cut into bite size pieces and set aside.
Scoop out the bread leaving a crust approx 2cm thick and set aside.
In a large bowl combine the remaining ingredients and mix well.
Pour the mixture into the cob loaf and cover with plastic wrap. Cover the scooped
out bread with plastic wrap or store in an airtight container to maintain freshness.
Let stand for 1-2 hours. Serve with scooped out bread and extra bread if needed.

Source : Marilyn

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VICKI'S COB DIP

1 tin Artichoke Hearts, chopped into small pieces
200ml Sour Cream
250g Cream Cheese
125g Tasty Cheese, grated
2-8 cloves Garlic, chopped
1 bunch Spring Onions
125g Butter
Cob Loaf

Preheat oven to 180°C.
Melt butter, add spring onion and garlic. Mix in cheeses and sour cream.
Scoop out centre of cob loaf, reserve bread for dipping.
Pour mixture into hollow cob loaf, wrap in foil and bake at 180°C for 1 1/2 hours.
Serve with scooped out bread.

Source : Vicki

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CORN RELISH DIP
225g can Nestle Reduced fat Cream, chilled
250g jar Corn Relish

Mix cream and corn relish until well combined.
Serve or refrigerate until required. Use within 2 days of preparing.
Perfect with corn chips, cracker biscuits and carrot or celery sticks.
Can also be made with thickened cream or sour cream, but I prefer
reduced cream as it gives a better taste and consistency.

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SATAY DIP

225g can Nestle Reduced Fat Cream
1 packet French Onion Soup Mix
2 tbs unsalted Peanut Butter
1/2 tsp Curry Powder

Combine all ingredients in a bowl, mix well.
Refrigerate for 2 hours before serving. Serve with vegetables.

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SUE'S DIP

500g plain Philadelphia Cream Cheese
1 cup Mayonnaise
3 tbs Worcestershire sauce
Tabasco Sauce to taste

Mix all ingredients together to form the Base Layer

2 tins Peeled Prawns
Spring Onions, chopped or snipped with scissors
2 Tomatoes, chopped
2 Green Capsicums, chopped
grated Cheese as required

Layer food into three containers in the following order :
Base Layer
Peeled Prawns
Spring Onions
Tomatoes
Green Capsicums
Grated Cheese

Serve with corn chips, water crackers etc

Makes three average sized containers.

Source : Sue

HOT AVOCADO AND CORN DIP

40g Butter
6 cloves Garlic, crushed
2 stalks Celery, finely chopped
2 cobs Corn, scraped
450ml Cream
2 Avocados, mashed
3 Anchovies, well mashed
freshly ground Pepper
Parmesan Cheese, grated

Melt butter and saute crushed garlic, celery and corn for 10 minutes.
Add cream and heat well. When very hot, add mashed avocado and
anchovies and stir until well combined. Grind in some fresh pepper
just before serving. Some parmesan cheese can be sprinkled on too.
Note : If you like a thicker dip, stir in 2 tbs cornflour or arrowroot made
into a paste with a little water.

Serves 4-6

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PIZZA DIP WITH FOCACCIA FINGERS


1 stick Cabanossi, finely chopped
1 small Onion, finely chopped
1 clove Garlic, crushed
1/2 small Red Capsicum, finely chopped
1/3 cup Sun-dried Tomatoes in oil, drained, finely chopped
2 x 250g tubs light Cream Cheese
1/2 cup Milk
3/4 cup grated Tasty Cheese
1/4 cup Seeded Black Olives, sliced
1 tbs finely chopped fresh Basil
Tomato wedges and fresh herbs to garnish

Focaccia Fingers :
1 x 275g packet Focaccia
Cooking oil spray
1 tbs finely chopped fresh Basil

Focaccia Fingers : Split focaccia in half. Cut each half into 6 slices lengthways, halve each slice.
Place focaccia, split side up on an oven tray. Spray generously with cooking oil, sprinkle
with basil. Cook in a moderately hot oven, 190°C, for about 20 minutes, or until crisp.
Combine cabanossi, onion, garlic and capsicum in a pan, stir over heat until onion is soft.
Add tomatoes, cream cheese and milk, stir over low heat until mixture is well combined and hot.
Remove from heat, stir in tasty cheese and olives. Spoon into a bowl, sprinkle with basil.
Serve warm dip with Focaccia Fingers, garnish with tomato wedges and fresh herbs.

Serves 6

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CHEESY PASTRY STRIPS

6 sheets frozen Puff Pastry, thawed
50g Butter, melted
2 1/4 cups crumbles Vintage Cheese

Lay 3 sheets of pastry flat and brush with butter. Top each sheet with 3/4 cup
crumbled vintage sheese. Place remaining pastry sheets over the top and press
evenly with a rolling pin. Cut into strips and twist lightly. Place on a baking tray
and bake at 230C for 10-15 min.

Makes 60

Source : That's Life

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