This thread can be used to post your favorite recipies that you would like to share with other Africammers. Thanks Ingwe !
Recipes From the Africammers
my favourite buger (home made )
bun- lettuce -buffalo meat burger
cheeze slice- onion- cheeze slice -
tomato- bacon - bun
pickles on the side - baby dills
Many of these recipes, while they sound fantastic, have ingredients that are 'unfamiliar' to some of us, in particular those of us who don't live in the USA
However, that goes both ways I guess!
This is a simple dish, among many of my own recipes, which the kiddies at my Nursery enjoy and which teaches them to enjoy vegetables:
Sausage Casserole a la Whitton Day Nursery
2 – 3 pork, beef, chicken or vegetarian sausages per person (according to age/appetite and dietry requirements)
I large clove of garlic, chopped or crushed, or 1 - 2 heaped teaspoons garlic puree
1 large onion, finely chopped – or you can buy ready chopped to save time
2 - 4 large carrots and 125 - 250g of fresh green beans, chopped into chunks.
You may also wish to include other vegetables and pulses – courgettes, tinned or frozen sweetcorn and pre-cooked green or brown lentils, for example
4 - 5 medium - large mushrooms, chopped into small chunks
½ each of red, yellow and orange peppers (capiscums), chopped into small chunks
1 – 2 tins of chopped tomatoes or 1.5lbs of fresh tomatoes, chopped and, if preferred, deseeded.
1 tin of baked beans in tomato sauce
Your choice of chopped fresh herbs or a palm-full of dried Mediterranean herbs
½ - ¾ pint of either chicken or vegetable stock
Freshly ground black pepper - extra salt should be excluded from this recipe if it is to be served to children* see below
Fry, grill, or oven-bake the sausages until they are browned and cooked through -then drain off any fat and set aside.
In the meantime, stir-fry the onions, garlic, herbs and chopped peppers in a large non-stick pan or wok, in vegetable or olive oil, a knob of butter and pleanty of freshly ground black pepper, on a medium – high heat for 3 minutes and then add the carrots and green beans and continue to stir-fry for a further 2 – 3 minutes.
Add the mushrooms (and chopped courgettes if desired) turning up the heat, and stir-fry for another few minutes until the mushrooms have reduced in size - all children will eat mushrooms as long as they cannot ‘recognise’ them – and the courgettes have started to brown. By this time the scents of the frying vegetables should have your mouth watering in anticipation…
Add the chopped tomatoes and stock and bring back to a simmer until the sauce has reduced a little and the carrots and green beans have softened a little
Add the cooked sausages (which you may choose to cut into slices for children) and braise gently for 2-3 minutes – then taste the sauce and season with more freshly ground black pepper and a little freshly ground sea salt if needed*.
Add the baked beans, sweetcorn and any other pre-cooked pulses at the end of this stage and just a couple of minutes before serving – not only does this help to thicken the gravy but it also adds extra nutrition in the form of protein, vitamins and essential minerals, the baked beans may even make the dish more attractive to your children! Serve either with warm crusty bread, mashed or new potatoes
This dish provides most of the nutrients required by growing children, and adults, and supplies at least 2 of the 5-a-day vegetables/fruits recommended for healthy eating in addition to other essential dietry requirements.
THIS IS A BUMP
AMARULA - GOOD DRINK FOR AFRICAMERS
1 c. chopped ham
1 c. chopped onion
1 pkg. frozen chopped spinach (10 oz. size)
4-6 eggs, slightly beaten
1 c. milk
1 c. shredded cheese
Place spinach in microwave oven in package. Cook on high setting for 6 minutes, remove and drain. Meantime place ham and onion in pie crust.
Mix together slightly beaten eggs, milk and cheese. Add spinach and pour into pie crust on top of ham and onion. Bake for 15 minutes at 425 degrees. Then bake for 30 minutes at 300 degrees. Let stand 10 minutes before cutting. Serve in wedges.
Here's a family favorite for a winter night and day and night
- 2 cans chili (1 lb cans, no beans)
- 1 pt. half & half
- 2 cans Ranch Style Beans drained
- 1 can Rotel
- 1 lb Longhorn cheese (grated)
Thoroughly heat chili, beans and Rotel. Add H & H, reheat. Add cheese, reheat, but don't boil.
Serve very hot over regular Fritos.
Now that I have your attention , I am into my soup, hearty beans and hot stuff mode. I really would like a Hearty Corn Chowder recipe. Nothing to complicated or fancy, I am into good old fashioned family cooking. JuJu, the scalloped corn looks delish, and I will try that one soon. I am thinking it would be great with some fried Pork Steaks
This is one of the dishes that iam making tomorrow
4 cups fresh or frozen corn
1 cup milk
1 cup saltines crackers, ( about 30 crackers) crushed and divided
3 Tablespoons butter or Margarine , melted
1 Tablespoon sugar
1 Tablespoon finely chopped onions
salt and pepper to your taste
In a large bowl , combine corn , eggs, milk , 3/4 of the crackers crumbs , sugar ,onions, salt and pepper in a greased 1-1/2qt. baking dish at 325 degrees 1 hour or until knife comes out clean
This serves 6 but I always double it because it is so good , enjoy