Just Great Food

Directions

For the "Chilli Pie" filling

Cook the minced beef in a large frying pan.

Once the meat is cooked through, add the 2 cans of kidney beans, drained, and the jar of home made pasta sauce.

Add chilli powder to taste.

Place the prepared chilli in a large casserole dish and set aside.

For the topping

Mix together the flour, cornmeal (polenta) and salt.

In a separate bowl combine the eggs, milk and melted butter.

Add this egg mixture all at once to the dry ingredients you had previously set aside.

Stir until just moistened.

Pour the topping onto the chilli in the large casserole dish and place in a hot oven (200 degrees) and bake for 35 minutes or until golden brown.

To test if done, use a wooden tooth pick and insert it into the corn bead topping.

It is done when the tooth pick comes out clean.

Directions

1. Mix the parmesan cheese and lemon cheese together in a medium to large mixing bowl. Beat the two eggs and add them to the cheese mixture. Stir until well combined. Set cheese mixture aside.

2. In a separate, medium sized pot, cook the meat until just done. Drain off any fat left over after cooking as this could make the lasagna greasy. (If vegetarian: omit meat and skip to Step 3.)

3. Add the pasta sauce, chopped onion and crushed garlic to the pot (not to the cheese mixture). Mix in the salt, parsley flakes, pepper and sweet paprika and stir in well. Let simmer in the pot until the contents boil down to almost half the original amount. Set the thickened tomato mixture aside to cool slightly.

4. Take two medium casserole dishes of about same shape and size. Some people prefer to use traditional square or rectangular dished, but I have found this is not necessary, as round or square work well.

5. To layer: add 1/2 cup of tomato mixture in bottom of each casserole. Then put two lasagna noodles over mixture, folding or cutting if necessary, to cover maximum area. Add 1 cup cheese mixture on top of noodle layer. Sprinkle with 1/3 the Mozzarella cheese. This is your first layer. Add half the remaining tomato mixture and layer two lasagna noodles on top of it. Add half the remaining cheese mixture then another 1/3 Mozzarella cheese. This is your second layer. Add the rest of the tomato mixture. Place remaining two lasagna noodles on top. Layer the rest of the cheese mixture on the noodles and sprinkle the rest of the Mozzarella cheese.

6. Place in 190 C oven for 30 minutes or until cheese has melted completely and top begins to golden.

Directions

1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for about 30 seconds or until combined. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in eggs and vanilla until combined. Beat as much of the flour in as you can with the electric mixer. Stir in any remaining flour. Stir in rolled oats and chocolate chips.

2. Drop dough by rounded teaspoons 2 inches apart onto an un greased cookie sheet. Bake in a 190 C (375° F) oven for about 10 minutes or until edges are set.

Directions

1. Combine the plain whole meal flour and the salt in a bowl.

2. Rub in the butter until the mixture looks like breadcrumbs.

3. Sprinkle two tablespoons of water evenly over the surface of the flour mixture.

4. Stir with a butter knife until the mixture starts to clump together.

5. With your hands, pull the mixture together and knead lightly to form a smooth dough.

6. Allow to rest for 15 minutes.

7. Place dough on a lightly floured surface, and roll out into a circle, to fit your 20 cm pie plate.

8. Using your rolling pin, carefully pick up your dough, and lay it into the pie plate and adjust to fit. Trim the edges as necessary.

Directions

1. Heat oven to 200° C

2. Prick the bottom of the pie crust and blind bake* for 15 minutes then remove from the oven.

3. Rinse the spinach well, drain and finely chop.

4. Combine all ingredients in a mixing bowl, and mix well.

5. Pour the mixture into the previously baked pie shell, and top with a small amount of grated hard cheese.

6. Bake at 220° C for 25 minutes or until a knife blade inserted into the centre of the pie, comes out clean.

7. Remove from oven and allow to cool before cutting.

Blind bake means to bake a pie crust without a filling. Line the shell with foil or baking paper and fill with dried beans or peas. Pricking the crust with a fork before baking also helps the crust keep its shape.