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Week 44: Recipes

Sausage Casserole

500g sausages
1 onion, diced
2 carrots, sliced
3 potatoes, chucks
1 cup frozen pea & corn mix
2 cups beef stock
1 teaspoon salt
1 teaspoon brown sugar
1 tablespoon worcestershire sauce
1 tablespoon tomato sauce
Cook sausages on a fry pan, once cooked cut into smaller chunks. Fry onions in fry pan until browned. In slow cooker add stock, salt, sugar and sauces. Add chopped veggies and sausages into the slow cooker and cook for 3 hours or until potatoes are well cooked. Stir occasionally. You can alternately cook this in the oven at 180°C/350°F for 2-2.5 hours.

Week 33: Recipes

Home-style Potato Skins

3 large potatoes
2 tablespoons butter, melted
2 tablespoons fresh rosemary
½ teaspoon salt
½ teaspoon pepper
1 cup cheddar cheese, grated
3 bacon rashes, chunk
2 green onions, chopped
2 tablespoons BBQ sauce
Sour cream
Cut each potato lengthwise into four wedges. Cut away the white flesh, leaving ¼ in on the potato skins. Place skins on a microwave safe plate. Microwave uncovered on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both side of the potato skins. Grill potatoes skin side up, uncovered over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with BBQ sauce, bacon chunks and cheese. Cover and grill for 5-10 minutes or until cheese is melted. Sprinkle with onions and serve with sour cream.

Week 22: Recipes


¼ cabbage
3 carrots
2 spring onions
1 red capscuim (AU) / red pepper (CA)
½ cup coleslaw dressing
Grate cabbage. Peel and grate carrots. Dice spring onions and capsicum/ pepper. Place in a large bowl and mix.  Add coleslaw dressing and mix well. 

Sunshine Salad

1 packet lemon jelly (AU) / jello (CA)
1 tin crushed pineapple
1 carrot
Make lemon jelly/jello only using 1 cup of hot water and the pineapple juice. Peel and grate carrots. Add pineapple and carrot to jelly/jello. Mix well and refrigertae until set. 

Potato Salad

5-6 potatoes
1 cup frozen peas
¾ cup mayonnaise
Peel and cut the potatoes into chunks. Cook in boling water. Add peas for the last 8 minutes. Drain and place in a bowl and mix in mayonnaise.
(Top: Potato Salad. Right: Coleslaw. Front: Sunshine Salad.)
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