RECIPES:    

"Poor Man's Stew" 2 lbs ground beef      1 large onion, chopped 2 stalks celery      4 large carrots    2 large potatoes           2 slices bread 1 tablespoon sugar          2 cans tomato soup 1/2 teaspoon salt           1/4 teaspoon pepper Preheat Oven ~ 325°     Bake Time ~ 2 hours Combine in Dutch oven or similar covered pan the raw ground beef, chopped onions. Cut celery and carrots into 1” pieces and add to pan. Cube the bread and add to pan. Cut the potatoes into large cubes and add to pan. Add the sugar, soup, salt and pepper. Mix well. Cover & bake for the allotted time or until meat & vegetables are done and mixture has thickened. Stir about half way through cooking to break up the meat. Serves: 6 - 8	Baked Berry Cheesecake        Serves 8 250g wine biscuits                   150g butter, melted 1/2 cup slivered almonds            500g pottle Cheesecake Filling 1 egg, beaten     grated rind 1 lemon        1/2 cup 3 Berry Jam 1. Place wine biscuits in a food processor process into crumbs, add melted butter and almonds and pulse to combine. 2. Press the crumb mixture evenly into the base and halfway up the sides of a 22cm springform tin. 3. Turn the Cheesecake Filling into a microwave proof bowl and microwave on full power for 1-2 minutes. Beat until smooth, before adding the egg and grated lemon rind. 4. Pour half the cheesecake mix into the springform tin. Spread the 3 Berry Jam carefully over the cheesecake mix, reserving 1 tablespoon, top with the remaining mixture. Swirl the remaining jam lightly over the surface of the cheesecake. 5. Cook at 160oC for 30-40 minutes or until the centre is firm. Allow to cool, then chill at least 1 hour before serving. Hint: To avoid any butter dripping onto the oven, cook the cheesecake on a baking tray.	Chilled Orange Juice ½ c orange concentrate                   ¼ c sugar ½ tsp vanilla essence                    ½ milk ½ c cold water                    6 ice cubes Put all ingredients in blender and blend until smooth. Serve in chilled glass. Must serve immediately. This is great to serve with breakfast or brunch or simply a treat. Serves: 2 - 3
Creamy Rice Brulees 420g can (fat free) Vanilla Creamed Rice 1/4 c thickened cream or thick Greek-style yoghurt 2 grated rind lemons        1 c castor sugar 2 TBsp water 410g can Peach Slices (clear juice) - well drained 1. Mix together the creamed rice with the thickened cream and lemon rind. 2. Dice the drained peach slices and place on the bottom of the 4-5 heat-proof dishes (individual serves). Spoon the creamy rice mixture on top. 3. Stir the castor sugar and water in a saucepan until dissolved, then boil rapidly until it turns light golden, DO NOT stir while boiling. 4. Once golden - pour immediately onto a baking paper-lined tray. When cold crush with a rolling pin or in a food processor until fine. 5. When ready to serve, sprinkle a thick layer over rice puddings, then place under hot grill until toffee melts and is smooth. Cool before serving. HINT: Serve within an hour. Serves 4-5	Beef Bolognese  Serves 3-4 1 onion, peeled and diced                     1 tsp minced garlic 1 red pepper, deseeded & thickly sliced          3 tbsp Tomato Paste 400g can Whole Peeled Tomatoes              1/4 cup water 1 tbsp chopped fresh parsley               pepper to season 340g can Reduced Fat Corned Beef chilled   Method 1. Gently cook the onion, garlic and pepper in a dash of oil until tender, but not brown. 2. Increase the heat and add the Tomato Paste, cook stirring for 2 minutes. Add the Whole Peeled Tomatoes and water, mix well and season with parsley and pepper. 3. Cut the Reduced Fat Corned Beef into 2cm pieces and fold into the tomato sauce, heat gently and serve over your favourite pasta.	Fruit Salad Smoothie Serves 2 This fruit salad smoothie is an easy way to get more fruit & veges in your diet. 410g can fruit salad in clear juice 1 cup full cream milk         1 cup fruit yogurt 1 banana (peeled & sliced) Method: Put ingredients into blender processor and blend until smooth.
Breakfast Mess   Serves 5-6 4-5 large baking potatoes    1lb ground sausage            1 green bell pepper (diced)        Salt & Pepper         10-12 eggs     Tortillas (optional)        Salsa (optional) Cut potatoes into small chunks and boil in water until soft enough to  pierce with fork. Drain. Brown sausage in a large skillet with diced green bell peppers until sausage is completely browned. Add potatoes to skillet and cook until potatoes are starting to brown a little. Break eggs into large bowl and whisk. Pour into skillet with sausage and potatoes. Stir until eggs are no longer wet (like scrambled eggs) Serve piping hot. Can be wrapped in tortillas with salsa	Stuffed French Toast 8 slices bread                 225g/8oz cream cheese 1 doz eggs                             2 c milk ½ c strawberry syrup      strawberry jam Preheat Oven  190°c/375°f     Bake Time  45 minutes  Butter casserole dish and set aside. Cut the bread into cubes and put one half in buttered casserole dish. Cut the cream cheese into cubes and layer over the bread. Layer the remaining bread over cream cheese. Mix the milk with the strawberry jam and pour over bread and cheese. Cover with plastic wrap and refrigerate overnight. Remove from the refrigerator and set at room temperature 15 minutes before placing in preheated oven. Bake for the allotted time or until knife put in the middle comes out clean. Let set 10mins before cutting. Serve with butter &  jam	Scrambled Egg Stir Fry 6 eggs scrambled and set aside 2 bags frozen vegetables of your choice Cook veges in wok or large skillet till tender then add the eggs in and some garlic powder, onion powder, or however you want to season.
Chicken Dinner in Foil 2 1/2 to 3 lb frying chicken, quartered salt and pepper 1 package gravy mix or 1 packet of onion or chicken soup mix 1 1/2 cups frozen mixed vegetables 1 - 1 1/2 cups frozen french fries Sprinkle chicken on all sides with salt and pepper. On each of four large heavy duty foil squares (18 x 12 inches), place 1/4 chicken. Sprinkle each with about 2 tsp dry chicken gravy mix; place about 1/2 cup frozen vegetables and 7 or 8 potato pieces with chicken. Wrap each foil dinner, folding edges over twice and sealing; place on cookie sheet. Bake at 400° or grill over hot coals for about 1 hour until thickest part of chicken is tender.	Muddy Buddy Mix 9 cups Chex cereal (any variety) 1C semisweet chocolate chips 1/2 cup peanut butter               1/4 cup margarine 1 tsp. vanilla                    1 1/2 cups powdered sugar Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in 1-quart microwave bowl, uncovered on High 1 min; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food- storage bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. 9 cups snack.	Homemade Ice Cream   Here is a quick recipe to keep the kids busy and provide them a delicious treat! 1/2 cup milk 1/4 cup half and half 1 tablespoon sugar 1/4 teaspoon vanilla extract 2 sandwich size Ziploc bags 1 one gallon size Ziploc bag 2 cups ice 1 tablespoon coarse salt   1. Put one small Ziploc bag inside the other then add the milk, half and half, sugar, and vanilla extract to the inside bag. 2. Remove excess air & seal both bags. 3. Add the ice and salt to larger bag and place smaller bag inside. Seal firmly. 4. Now it's time for the kids to shake, rattle & roll the baggie.   Ice cream will be ready to eat in 5-10 minutes.
Blueberry-Apricot Pot Pies 1 9-inch round refrigerated pie crust (from a 15-ounce package) 1/4 cup sugar 4 teaspoons cornstarch 3 cups fresh blueberries 1/4 cup dried apricots cut into 1/4-inch pieces Preheat oven to 375°F; lightly butter four 3/4-cup (6-ounce) baking cups. Place pastry flat onto a floured board; invert a baking cup 1/2-inch from the edge of the pastry; with a sm sharp knife, cut a circle 1/2-inch larger than the cup; repeat to make 4 rounds; cut a small hole in the centre of each. In a medium bowl, combine sugar and cornstarch; add blueberries and apricots; toss to coat; divide equally among the buttered cups. With water, lightly moisten the rim of each cup; place a pastry round on each cup; fold under the edge and crimp. Repeat. Place cups on a rimmed baking pan. Bake until the filling just begins to bubble, 25 to 30 minutes. Cool 5 to 10 minutes. Serve warm. Or, bake earlier and reheat in a 375 F oven until warm. 4 portions	Individual Blueberry Cobblers 1/2 cup (1 stick) butter 1 cup unsifted all-purpose flour 3/4 cup sugar 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup non-fat milk 2 cups fresh blueberries Preheat oven to 350°F. Cut butter into eight pieces; place one piece in ea of eight 3/4-cup (6-ounce) baking cups. Set cups on rimmed baking sheet; place in oven until butter melts, about 1 minute. Meanwhile, in a medium bowl, combine flour, sugar, baking powder and salt.  Add milk; whisk until a smooth batter forms; divide batter equally among baking dishes; add 1/4 cup blueberries to each cup. Bake until the batter forms a golden crust on top and the blueberries bubble, about 30 minutes. Serve warm. Or bake earlier and reheat in a 350 F oven until warm. 8 portions

 

Food Recipe Links

Various recipes http://www.cooking.com/recipes/rehome.asp

 

Recipes sorted by main ingredient http://www.foodinaminute.co.nz/index.aspx

 

 Easy recipes for kids http://www.easy-kids-recipes.com/

 

Various recipes http://www.cooking.com/recipes/rehome.asp

 

Keep It Simple Silly recipes http://www.kissrecipes.com/

 

 

Art Links

Various lesson plans http://www.dickblick.com/lessonplans/2007lessonplans/

 

Collage/Mixing paint/Pencil drawing lessons http://home.att.net/~tisone/lessonpg1.htm

 

Use the side menu for lessons http://www.princetonol.com/groups/iad/lessons/lessons.html

 

 

Links For the Littlies

Preschool paper crafts http://www.makingfriends.com/precrafts.htm

 

Crafts for toddlers, preschoolers and kindergartners http://www.first-school.ws/theme/crafts.htm

 

Crafts for the littlies http://www.enchantedlearning.com/crafts/toddler/

 

Craft and activity ideas http://www.kidssoup.com/index.html OR http://www.underfives.co.uk/

Water Tank

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