- SSRKC 30th YEAR ANNIVERSARY CELEBRATIONS
- BRIBIE ISLAND CAMP 19th – 25th FEBRUARY…
- CLUB PADDLING FUN DAY 9th March 2023
- BOREEN POINT CAMP 15th – 19th MARCH 2023
- TATHRA CAMP 27th APRIL – 13th MAY 2023
- PIMP YOUR KAYAK DAY/FLEA MARKET 6th JUNE 2023
- WHITSUNDAYS CAMP 14th – 28th AUG 2023
- SAFETY WEEK 27th – 30th NOVEMBER 2023
- TASMANIA CAMP FEBRUARY 2024
FRUIT MUSELI – Recipe by Colleen W.
Ingredients.
- 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
Method.
-
- Combine oats and all fruits in a bowl, add condensed milk and spices and stir well.
- Pour mixture into a 20cm x 30cm shallow pan lined with baking paper.
- Press mixture firmly into pan.
- Bake 30 – 35 minutes in preheated oven at 160 0C.
- Remove from oven when firm – Don’t let it brown too much.
- Cut into small bars when cool.
- Store in an air-tight container.
Fabulous Biscuits – Recipe by Fay J.
Ingredients.
- 250 gm butter, not Margarine
- 2 cups Castor sugar
- 2eggs
- 2 x tsp Vanilla
- 3 cups SR Flour
Method.
- In a med saucepan, melt butter.
- Cool, add sugar and mix well with a wooden spoon.
- Add eggs and mix well.
- Add vanilla, mix.
- Add flour until the mixture is smooth. – Choc Bits can be added to mixture as well, before placing on the trays.
- Place heaped teaspoons on trays lined with baking paper.
- Place pecan nuts on top. – The mixture will spread when cooking.
- Bake at 200 0C in a Fan Forced oven for 15 min until golden brown.
Pesto Chicken Casserole – Recipe by Margaret H.
Ingredients.
- 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.
Method.
-
- Preheat oven to 350 degrees.
- Prepare pasta according to package instructions.
- In a large bowl, toss chicken with shredded cheese, tomatoes, spinach, Alfredo Sauce, pesto and milk, until well coated.
- Drain pasta and blend with chicken mixture.
- In a small bowl, blend crushed crackers, grated Parmesan, and melted butter, to create a crumble for topping.
- Pour the chicken and pasta into a greased 23 x 33 cm baking dish.
- Top with seasoned cracker crumbs.
- 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*
Serving suggestions: fresh cilantro, diced green onions, avocado.
Method
- Start by warming the oil in a large skillet (mine is 3 quarts) over medium heat.
- Add the onion and cook for 3 minutes, then add the spices (cumin to oregano) and stir together.
- Continue to cook for another 2-3 minutes.
- Add the red pepper and the green chilies and stir together.
- Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice.
- Stir everything until well-combined.
- Turn the oven to broil then top the mixture in the skillet with the shredded cheese.
- Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top.
- Serve warm with diced green onions, cilantro, and/or avocado.
(Serves 4-5)