FRUIT MUSELI – Recipe by Colleen W.

• 2 cups Rolled Oats
• 1 cup Dried Cranberries
• 1 cup Chopped Dates
• 1/2 cup Chopped Apricots
• 1/2 cup Chopped glazed Ginger
• 1 Tin Lite Condensed Milk
• 1 tsp Cinnamon
• 1 tsp Ginger Powder

1. 1. Combine oats and all fruits in a bowl, add condensed milk and spices and stir well.
   2. Pour mixture into a 20cm x 30cm shallow pan lined with baking paper.
   3. Press mixture firmly into pan.
   4. Bake 30 – 35 minutes in preheated oven at 160 0C.
   5. Remove from oven when firm – Don’t let it brown too much.
   6. Cut into small bars when cool.
   7. Store in an air-tight container.

Fabulous Biscuits – Recipe by Fay J.

• 250 gm butter, not Margarine
• 2 cups Castor sugar
• 2eggs
• 2 x tsp Vanilla
• 3 cups SR Flour

1. In a med saucepan, melt butter.
2. Cool, add sugar and mix well with a wooden spoon.
3. Add eggs and mix well.
4. Add vanilla, mix.
5. Add flour until the mixture is smooth. – Choc Bits can be added to mixture as well, before placing on the trays.
6. Place heaped teaspoons on trays lined with baking paper.
7. Place pecan nuts on top. – The mixture will spread when cooking.
8. Bake at 200 0C in a Fan Forced oven for 15 min until golden brown.

Pesto Chicken Casserole – Recipe by Margaret H.

• 3 cups of cooked chicken, chopped (or fresh chicken breasts or thighs poached) 250 gm box penne pasta
• 1 1⁄2 cups fresh baby spinach
• 1 can diced tomatoes
• 1⁄2 jar Alfredo Sauce
• 3⁄4 cup milk
• 125 gm pesto
• 2 cups Italian Cheese blend, shredded.
• 1⁄2 cup Ritz crackers, crushed.
• 1 tablespoon grated Parmesan.
• 1 tablespoon butter, melted.

1. 1. Preheat oven to 350 degrees.
   2. Prepare pasta according to package instructions.
   3. In a large bowl, toss chicken with shredded cheese, tomatoes, spinach, Alfredo Sauce, pesto and milk, until well coated.
   4. Drain pasta and blend with chicken mixture.
   5. In a small bowl, blend crushed crackers, grated Parmesan, and melted butter, to create a crumble for topping.
   6. Pour the chicken and pasta into a greased 23 x 33 cm baking dish.
   7. Top with seasoned cracker crumbs.
   8. Cover and bake for about 40 minutes, until bubbly.

ONE SKILLET MEXICAN RICE CASSEROLE – Recipe by Margaret H.

Ingredients.

• 1 small red onion, diced.
• 1 tablespoon extra virgin olive oil.
• 2 teaspoons cumin.
• 1 teaspoon chili powder.
• 1 teaspoon smoked paprika.
• 1/2 teaspoon salt.
• 1 teaspoon dried oregano.
• 1 red bell pepper, cored and diced.
• 1 (4 ounce) can diced green chilies, drained (or 1 jalapeno, diced).
• 1 cup corn kernels, fresh or frozen and defrosted.
• 1 (15 ounce) can black beans, drained and rinsed.
• 12 ounces salsa or enchilada sauce.
• 1 and 1/2 cups cooked brown rice.
• 1/2 cup shredded Monterey Jack cheese*
• 1/4 cup shredded cheddar cheese*

Method

1. Start by warming the oil in a large skillet (mine is 3 quarts) over medium heat.
2. Add the onion and cook for 3 minutes, then add the spices (cumin to oregano) and stir together.
3. Continue to cook for another 2-3 minutes.
4. Add the red pepper and the green chilies and stir together.
5. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice.
6. Stir everything until well-combined.
7. Turn the oven to broil then top the mixture in the skillet with the shredded cheese.
8. Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top.
9. Serve warm with diced green onions, cilantro, and/or avocado.