Pumpkin Soup

2 kilos butternut pumpkin skin on
2 tbsps butter
2 onions peeled and diced
2 litres Chicken Stock

Cook onions and P in butter 10 mins. Pour chicken stock, simmer 30 mins. Puree

Cauliflower

50g butter
quarter cup plain flour
1 and three quarter cups milk
three quarter cup grated cheddar cheese
one third cup stale breadcrumbs

Pour cheese sauce over cauliflower that has been microwaved till tender. Top with breadcrumbs and extra melted butter. Sprinkle with rem. cheese. Bake in hot oven 15 min or till browned.

Bacon and Mushroom Risotto

1 x 420g Condensed Creamy Mushroom Soup
2 cups chicken stock or water
25g butter
1 small onion finely chopped
1 tsp crushed garlic
100g bacon chopped
100g mushrooms sliced
1 and half cups aborio rice
1 cup frozen peas

Stir soup and stock. Melt butter in ovenprook pot and gently saute onion garlic bacon and mushrooms for 2 mins. Stir in rice and cook for 1 minute. Pour over soup and stock Bring to boil stirring constantly. Cover pot with tight fitting lid. Put in oven and cook for 30 mins or until rice is soft. Stir in peas 5 mins before end of cooking.

Corn quiche

2 cups evaporated milk (shinny tinny)
4 eggs
5 rashers Bacon cooked and chopped
1 medium Onion chopped
1 tbsp margarine
Oregano
1 tin corn niblets drained
Half to one cup grated cheese
Half scone mixture (packet)

Put all ingred. into lettuce keeper. Shake well. Pour into greased quiche plate. Mod oven 50 to 60 min. Can use salmon or Tuna instead of corn.

Chicken Breasts with Vegies

4 chicken breasts
shallots
Snow peas
Tomatoes (tinned)
Parsley
Cream (optional)
Raspberry vinegar

Fry breasts in pan. Remove. Fry shallots, add snow peas, tomatoes, cream, parsley, vinegar.

Tomato Soup

1 tin tomatoes (mash tomatoes)
1 tin tomato soup
Mint flakes
Cream

Potato Salad- Salmon Dressing

This recipe was written out by a friend of Marea's.

2kg small new potatoes
6 shallots sliced
12 hard-boiled eggs quartered (too many)
210g tin red salmon drained
500g jar gherkins
Tartare sauce
Chopped mint

Boil or steam potatoes remove skins. Place in salad bowl, add shallots eggs and chopped gherkins. Pour dressing over and serve. To Make Dressing: Puree salmon, tartare sauce and mint in Blender until smooth. This makes a lot, so you can cut down on Potatoes, eggs etc. Last time I made it I added plain yoghurt and a little seafood cocktail sauce it was lovely.

Lentil Soup

2 large carrots
1 large leek
1 parsnip or 1 turnip
1 stalk celery leaves on
1 quarter cup lentils
2 large sprigs parsley
A few onion flakes
2 litres cold water
1 tbsp barley
Vegetable Salt to taste

Scrub carrots and slice. Finely chop leek. Peel and dice parsnip, chop celery. Wash lentils thoroughly in cold water and chop parsley finely. Place ingredients into saucepan with water, add barley and seasoning. Bring to boil and simmer for one hour or until vegs are tender. Soup may be put through sieve.

Quick Zucchini Quiche

1 cup stale wholemeal breadcrumbs
5 small zucchini grated
1 small onion chopped
1 clove garlic crushed
4 eggs lightly beaten
300ml carton cream
3 tbsp grated parmesan cheese
1 cup grated cheddar cheese
1 tbsp self-raising flour
1 large tomato

Spread crumbs evenly over base of well-greased 25cm flan dish or pie plate. Combine zucchini, onion and garlic with eggs, cream the cheeses and flour, mix well, spoon mixture gently over crumbs, top with sliced tomato. Bake in moderate for about 45 mins or until quiche is set.

Zucchini Slice

12 oz zucchini
1 large onion
2 rashers bacon
1 cup grated cheese
1 cup self-raising flour
half cup oil
5 eggs
salt and pepper

Trim ends from zucchini, leave unpeeled and grate coarsely. Peel and finely chop onion. remove rind and finely chop bacon. Combine zucchini, onion, bacon, cheese, flour, oil, slightly beaten eggs. Season with salt and pepper. Pour into well-greased lamington tin and bake in moderate oven 30-40 min until brown.