(Click on www.jillys.com.au if index is not indicated on LHS of this page)

MINCE CHOW MEIN

Ingredients

1-1 1/2 kg mince
1 onion, diced
2 carrots, grated
1 cabbage, shredded
1 tbsp curry powder
500ml chicken stock
2 pkt 2 Minute Noodles
1 tbsp oil

Method - heat oil in fry pan
- brown onion & mince
- add carrot and cabbage
- stir through until combined (cabbage will cook down)
- crush up noodles and add to fry pan
- add curry powder and chicken stock
- stir to combine all ingredients
- cover and allow to reduce, stirring occasionally
- ready when liquid mostly absorbed

CHICKEN CASSEROLE

Ingredients
1kg chicken diced
1/4 cup flour
2 tbsp oil
4 stalks celery, sliced
2 onions, peeled and diced
8 mushrooms, sliced
1 leek, sliced
5 potatoes peeled and cut into small cubes
2 gloves of garlic, crushed (1tsp minced)
425g can tomatoes
1 pkt frozen mixed veggies
2 large pinches basil salt and pepper to taste
Method - dust chicken in flour, shake off excess
- heat oil in fry pan
- brown chicken well on all sides
- add all veggies and garlic to pan
- blend though tomatoes, stock, basil and seasonings
- bring to the boil, then reduce to simmer covered for 45 - 50 minutes or until chicken is cooked through
- remove lid from pan, bring mixture to the boil.
- Cook until sauce has slightly thickened.
- Serve casserole with rice or crusty bread.

SWEET AND SOUR PORK WITH NOODLES

Ingredients
1-2 jars of Kanton sweet and sour sauce
1-2 bags frozen stir fry veggies, or equivalent of fresh
1kg pork, diced 3-5 pkts
2 Minute noodles
1 tbsp oil optional
can pineapple pieces,
can sweet corn
Method - boil water for noodles
- heat oil
- stir fry pork
- add veggies
- pour sauce over meat and veggies, stirring until well covered
- drain corn and pineapple and add to stir fry
- simmer until cooked, stirring regularly
- cook and drain noodles
- Serve noodles and pork in bowl ready to eat

MACCARONI CHEESE

Ingredients
2 pkts pasta shells
2 tins tomato soup
1 large jar (or 2 small) cheese spread
Method - boil pasta
- drain pasta and put to one side
- heat cheese spread in microwave for 1 minute, uncovered
- heat soup in a saucepan
- add cheese spread to soup
- stir until cheese is combined
- remove from heat and pour over pasta
- place back on low heat, stirring until heated through
Serve with veggies

SPAGHETTI BOLOGNAISE

Ingredients
2kg mince
1onion
2 tsp garlic, crushed
1 tbsp basil
1/2 tbsp oregano
1 small tub tomato paste
2 cans tomato puree
1 can crushed tomatoes
8 mushrooms finely sliced
2 pkt pasta shells
1 tbsp oil
Method -boil water for the pasta
- heat oil
- brown mince, onion and garlic
- add puree, paste, tomatoes and herbs
- bring to the boil whilst stirring
- add mushrooms
- turn heat to low, cover and simmer, stirring occasionally, (the longer left to simmer the better the flavour)
- cook pasta, drain and serve with bolognaise sauce
Serve sprinkled with grated cheese

TUNA BAKE

Ingredients
2 large tins tuna
4 cups dry macaroni
4 tbsp butter/margarine
2 tbsp plain flour
1 cup water
2 cups milk
1 tin tomatoes
2 tbsp curry powder
1/2kg grated cheese
600g frozen vegetables
Method - cook macaroni
- pre-heat oven 150oC
- melt butter in saucepan
- stir in flour
- combine water and milk in a jug add curry powder to liquid
- slowly add liquid to flour and butter, stirring continuously
- add tin of tomatoes
- bring to boil, add drained tuna, and drained macaroni
- pour into oven safe casserole dish
- top with grated cheese
- bake for 30 minutes

CREAMY PASTA (or TORTALINI) CARBONARA (serves approx 30)

Ingredients

2 pkt pasta shells or Tortalini Shells
1 tsp oil
1 onion, finely chopped
1 tsp garlic or 1 crushed garlic clove
8 rasher lean reduced salt bacon, trimmed of visible fat
750ml long life milk
8 mushrooms, sliced
3 shallots, chopped
2 tbsp oregano
2 tbsp basil
1 cup grated cheese
600gm pkt mixed veggies (alternately add fresh broccoli)
corn flour for thickening

Method - cook pasta according to directions on packet, drain, keep warm
- heat oil in a fry pan and saute' onion, garlic and lean meat
- add milk and stir
- add chopped shallots, herbs, cooked pasta and cook for a further five minutes
- add grated cheese and stir through.
If pasta sauce not thickening, add 1 tbsp corn flour blended with adequate water.

BANANA CAKE

Ingredients
125g butter
1/2 cup sugar
1 egg
1 1/2 cups self raising flour
1 tsp vanilla extract
3 mashed banana's (over ripe)
1 tsp bicarb soda (dissolved in 2 tbsp milk)
Method - cream butter and sugar
- add egg, vanilla, banana and mix well
- add flour, mix well
- add dissolved bicarb soda
- bake in moderate oven 150oC for 30 minutes.

CORN, CARROT & CHICKEN RISSOLES

Ingredients • 2 1/2kg chicken mince
• 5 eggs, lightly beaten
• 5 carrots
• 2.5 small red onions, grated
• 5 corn cobs, kernels removed
• Light olive oil for frying
Method 1. combine chicken mince, egg, carrot, onion and corn kernels in a large bowl.
2. Mix until well combined.
3. Using heaped tablespoon mixture, roll into small rissoles.
4. Place on a tray, cover with plastic and refrigerate for 30 minutes.
5. Heat 0.5cm oil in a large non stick frying pan
6. Cook rissoles in batches, turning often, for 6- 8minutes or until cooked through.
Sourced from www.fandvforme.com.au

SPINACH NUGGETS

Ingredients

• 450g frozen chopped spinach, cooked, drained, and chopped further if needed
•1 cup Seasoned bread crumbs or 3/4 cup breadcrumbs and 1/4 cup wheat germ is a healthy substitution
• 1 ½ cups shredded cheddar cheese
• 3 Large eggs or 5 egg yolk

Method 1. Heat oven to 180 oC
2. Lightly coat a baking sheet with spray oil and set aside.
3. Combine all remaining ingredients and mix well. Add seasonings if you like - garlic powder, pepper, basil or oregano. Add a fruit or veggie puree to substitute for the eggs if desired.
4. Shape mixture into nuggets or fun shapes such as squares or squiggles and place on baking tray (You can "roll" this out and try using small cookie cutters to make these into shapes)
5. Bake for 20 to 25 minutes, turn nuggets over after 15 minutes.
Serve warm

TUNA PASTA

Ingredients • 1.25 kg spiral pasta, cooked (makes ~20 cups cooked pasta)
• 5 x 425g can of tuna, drained .. 4 x 400g can four bean mix, drained and rinsed
• 10 tomatoes, seeded and diced
• 3 green/yellow/red capsicums, seeded and diced
• 5 Lebanese cucumbers, diced
• Juice of 2 lemons
• Optional Ingredients: Chopped parsley, pepper, pitted green or black olives
Method

Just mix all ingredients in a bowl and serve.

Nutrition Information Each serve provides your child with approximately:
• 1 child* serves of pasta (Cereals, breads group)
• 2 child* serve of vegetables (Vegetables and legumes group)
• 1 child* serve of fish (Meat, fish, poultry & alternatives group)

CHEESE AND VEGETABLE MUFFINS

Ingredients 2 cups self raising flour
1 teaspoon sweet paprika
1 cup grated cheese
1 cup grated pumpkin and zucchini
2 eggs lightly beaten
30g butter or margarine melted
1 cup milk
Method Combine dry ingredients, cheese and vegetables in a bowl.
Combine the eggs, butter and milk in a separate bowl and add to dry ingredients.
Stir until just combined (the mixture will be slightly lumpy).
Spoon into greased muffin tins and bake at 180oC for 25 minutes or until cooked.
You could include some chicken or vegetable powder for extra flavour.

RED & GREEN LENTIL SOUP (40 Children)

Ingredients 3 cups brown or green lentils (500g)
3 cups red lentils (500g)
4 large onions, chopped
10 medium carrots, sliced6 zucchini, sliced
½ bunch celery, chopped
4-5 litres water
1 level tsp salt
Soy sauce to taste (optional)
Method Soak brown or green lentils overnight, drain and wash with cold water.
Red lentils do not need to soak.
Combine all ingredients in a large boiler.
Bring to boil, turn heat down, cover and simmer for 1½ hours.
Cool soup before serving.

ZUCCHINI SLICE (Serves 6-8)

Ingredients 3 cups zucchini, grated
5 eggs, well beaten
1 cup self raising flour
½ cup oil
1 cup grated cheese
1 onion, grated
3 rashers bacon, chopped
salt and pepper
Method Combine all the ingredients in a bowl.
Add salt and pepper to taste.
Pour the mixture into a greased baking dish and top with the cheese.
Bake at150C for about 40 minutes or until the mixture is golden and set.

CHICKEN AND CHICKPEA BAKE

Ingredients 2 Tablespoons of plain flour
8 Chicken Drumsticks Oil
300g can Chickpeas, rinsed and drained
1 clove garlic
1 brown onion finely chopped
2 x 400g cans diced tomatoes
½ cup Chicken stock
½ teaspoon white sugar
Grated cheese
Couscous to serve
Method 1. Preheat oven to 180c.
2. Combine flour with salt and pepper on a plate and lightly coat drumsticks in flour.
3. Heat oil in a large frying pan and cook chicken, turning occasionally for 5 to 6 minutes or until golden.
4. Add tomatoes, stock, sugar, salt and pepper. Reduce heat to simmer stirring occasionally for 10 minutes until thickened slightly.
5. Pour sauce over chicken, stirring to coat.
6. Cover with foil and bake for 30 minutes. Remove foil and sprinkle with cheese. Bake uncovered for 10 minutes or until cheese is cooked through.
7. Serve with couscous.

CINNAMON HONEY CAKE

Ingredients ¼ Cup of brown sugar
3 Tablespoons of honey
60grams of butter
1 egg
1 Cup of self raising flour 1 Teaspoon cinnamon
1/3 Cup of milk
Method 1. Preheat the oven at 150C.
2. Cream together brown sugar, honey and butter.
3. Add egg and mix.
4. Sift flour and cinnamon together, and add alternately with milk. Mix well for four minutes.
5. Pour into a well greased cake tin or bar tin. Cook in the oven for 30 to 40 minutes or until cooked through.
6. Ice with lemon icing or sprinkle with cinnamon.

LEMON ICING

Ingredients 1 Cup of icing sugar
1 Teaspoon of lemon essence
1 Tablespoon of butter Milk
Method 1. Place all dry ingredients into a bowl
2. Slowly add milk in while stirring at the same time.
3. Add enough milk in to make a smooth icing.

SAVOURY MINCE WITH POLENTA TOP

Ingredients

2 Tablespoons Olive Oil
1 Brown Onion, finely chopped
2 Garlic Cloves, crushed
600 grams Beef Mince
1 Large Carrot, peeled, finely chopped
2 Tablespoons Tomato Paste
3 x 400grams crushed Tomatoes
¼ small Cabbage, finely shredded

POLENTA TOP
2 cups Milk ¾ cup Polenta 20grams butter 1/3 cup grated Parmesan Cheese ¼ cup Basil leaves, to serve

Method

Heat oil in a large saucepan over medium heat.
Add onion and garlic.
Cook stirring occasionally for 5 minutes or until onion is soft.
Add mince, stirring with a wooded spoon to break up mince, for 15 minutes or until browned.
Add carrot, cook stirring for 5 minutes.
Add tomato paste, stirring for 2 – 4 minutes.
Add crushed tomatoes and stir to combine.
Increase heat to high and bring to boil.
Reduce heat to medium – low and let simmer uncovered for 15 – 20 minutes or until sauce thickens. Add cabbage and cook for 10 minutes. Season with salt and pepper.
Place savoury mince into an oven-proof dish.

POLENTA TOP
Bring milk and 2 cups water to the boil in a large saucepan over high heat.
Add polenta in a thin, steady stream, stirring constantly until combined.
Reduce heat to low.
Cook stirring, for 4 – 5 minutes or until thick.
Remove from heat and stir in butter and ¼ cup of parmesan cheese.
Spread Polenta over the savoury mince and sprinkle remaining parmesan cheese over top of Polenta. Place meal into a moderate oven and heat till topping has turned a slight golden colour.
Serve with shredded basil leaves on top.

CHICKEN STROGANOFF

Ingredients 1 Packet French Onion Soup Mix
1 Packet Tomato Soup Mix
2 cups Cooked Chicken
1 Onion diced
2 tablespoons crushed garlic
½ cup milk
½ cup Sour Cream
½ cup Grated Cheese
2 cups cooked pasta
Salt and Pepper to taste
3 tablespoons breadcrumbs
Method - Fry onion in little oil till clear.
- Add Garlic.
- Blend soup, sour cream and milk together.
- Add to the onion and garlic mix the chicken, soup and milk blend, salt and pepper to taste and allow to simmer for 5 mins. Do not let it boil.
- Add cooked Pasta and mix.
- Pour into a greased casserole dish; top with grated cheese and breadcrumbs.
- Place into heated oven for 20mins or until cheese has melted.
- Serve with mashed Potatoes, Peas and Carrots

CHICKEN MINESTONE

Ingredients 2 rashers bacon, chopped 2 cloves garlic, roughly chopped
1 onion, finely chopped 400g can diced tomato
7 cups hot vegetable stock
¼ cup risoni pasta
4 cups chopped vegetables, eg: corn, carrot, cabbage, celery, potatoes
½ barbecued chicken, meat removed
Wholegrain toast to serve
Method 1. Heat a large pan and add the bacon, garlic and onion. Cook for 2-3 minutes.
2. Add the diced tomato and the stock, cover and bring to the boil.
3. Add the pasta and vegetables; return to the boil and stir. Simmer for 8-10 minutes or until pasta is tender.
4. Stir through the chicken and for 2 minutes.
5. Season with salt and pepper to taste and serve with wholegrain toast.

OMELETTE (serves 2)

Ingredients 3 Eggs, lightly whisked
1 Tablespoon Water Finely chopped Vegetables: Capsicum, Mushrooms, Spinach, Red Salad Onion
½ cup Grated Tasty Cheese
Method 1. Mix eggs and water in to bowl.
2. Heat a little oil in a frying pan, pour in eggs and cook slowly until set underneath, but still moist on top.
3. Top half the omelette with sliced vegetables and cheese. Fold the unfilled half over the filling, cook a further 2 minutes or until cheese melts.
4. This recipe serves 2 people.

SAUSAGE PAELLA

Ingredients 2 tablespoons olive oil
1 large red onion, finely sliced
4 pork sausages
1 chorizo sausage, sliced 2 cups Arborio rice
4 cups hot chicken stock
2 cups peas
¼ cup chopped sun-dried tomatoes
Method 1. Preheat oven to 170c. Heat a oven proof saucepan/casserole dish, add oil. Gently fry the onion until soft, squeeze pork sausages from their casings and fry with the onion, breaking up into pieces as you go.
2. Add the chorizo and cook until it is well coated in oil. Add the Arborio rice to the mixture and cook for about 1 minute or until rice is coated in oil.
3. Add the hot stock and bring to the simmer. Cover with foil or a lid and place in oven for 30 minutes or until rice is tender.
4. 5 minutes before paella is finished, remove foil/lid and add the peas and sun dried tomatoes.
5. Re-cover with the foil/lid and continue cooking until warmed through.

SWEET POTATO GRATIN

Ingredients 1 large fennel bulb
1 onion, thinly sliced
1 cup vegetable stock 1kg sweet potato, peeled and cut into thin slices
¼ cup parmesan cheese
¼ cup cream (optional)
Method 1. Preheat oven to 150c and lightly spray a baking dish with non stick spray.
2. Remove woody stalks from fennel bulb and discard; slice bulb in half and then into thin slices.
3. Heat a frying pan and add dash oil and cook fennel and onion till softened, stirring occasionally. Layer the baking dish with potatoes and half the parmesan cheese.
4. Pour over the stock and bake for 45 minutes approx. Sprinkle with remaining parmesan and bake for a further 15 minutes or until potatoes are cooked and golden.
5. Drizzle with cream to serve if desired.

BOBOTIE PIE

Ingredients 400g mince
1 clove garlic, crushed
1 onion, chopped
2 slilces wholemeal bread, crumbed
1 teaspoon curry powder
1/2 teaspoon turmeric
1 teaspoon vinegar
5 eggs
1 1/2 cups milk
Method

Preheat oven to 150C
Brown meat in frying pan, add onion and garlic.
Cook for 2 minutes
soak bread in 1/4 cup of milk
Combine meat, vinegar, curry powder, tumeric, bread and 1 beaten egg
Place mixture in baking dish and bake for 20 minutes
Beat together remaining eggs and milk. Pour over meat and bake for a further 20 minutes
Cpool sllightly, slice and serve

BABY VEGES

Ingredients

Patatoes
Sweet Patato
Pumpkin
peas
beans
Broccali
Spinich
Carrot
Onion
Capsaisin
Rice or pasta
Water
Corn
Butter
French Onion Soup Mix
Vegitable Stock (Liquid)

Method

Peel all vegitables, put in a large boiler, together with vegitable stock and butter. Top up with water. Boil on mediam setting on stove until patatoes are soft

. Now use wizz to puree all.

Put the puree into ice block trays and freeze. Once frozen, remove and place in air tight tupperware container and put back in freezer. OR put into serving size storage containers and put in freezer.

To serve, put in microwave for a few minutes.

CREAMY VEGITABLE CHICKEN PASTA

Ingredients

Chicken stock (liguid)
Pepper and salt
Carrots
Onion
Cellery
Peas
Spring Onions
Corn
Beans
Steamed Chicken
Garlic
Cream
Cauliflourr

Method

Peel and cut up all vegitables, add all the other vegitables, simer for 30 minutes, add pasta. When past is soft, add the chilken meat and 300ml of cream (n a large boiler)

Put in serving size container and freese if not being used today

For Vegitaian, dont put the chilcken or chicken stock. Instead of the childcke stock, use vegitable stock

 

GRAVY FOR MEATBALLS etc

Ingredients

Vegitable or Olive Oil
Plain Flour
French Oinon Soup mix
Water

Method

Brown the flour in a frypan (medium heat) with oil and french oinon soup mix. Add water until thick to the consisitancy you like.

STAY FRESH SCONES

Ingredients

500g self raising flour
1 egg
1 1/2 cups milk
1 tablespoon icing sugar
2 rounded teaspoons baking powder
60g melted butter

Method

1. Sift dry ingredients into a bowl
2. Add beaten eff, milk & butter
3.Quickly combine all ingredients into a dough
4 Stand dough on a floured board for 20 minutes
5. Gently roll out to required thickness (about 2cm)
6. cutout circles using the rim of a glass dipped in flour
7. Stand scones close together on a lightly floured baking tray for a further 15 min.
8. Bake at 210C for 10 minutes

LEMONADE SCONES

Ingredients

3 cups self raising flour
1 egg
1 cup cream
1 cup lemonade

Method

1. Preheat oven to 220C
2. Add lemonade and cream to flour, mix to form a soft dough, then place on a cloured surface
3. Knead dough to a 2cm thickness and cut with a floured cutter
4 Place close together on tray, brush with beaten egg and bake for 10-15 minutes

BUTTER CAKE

Ingredients

3 cups S/R Flour
250g buter
1 1/2 cups sugar
4 eggs
2 1/4 cups milk
1 teaspoon vanilla

Icing
2 cups icing sugar
Little bit of orange juice
2 tablespoons butter

Method

1, Preheat over to 150C
2. Add butter and sugar
3. Cream the butter and sugar in the mixmaster
4. Add eggs and vanilla, still creaming in the mixnaster
5. Add S/R and milk and continue mixing for about 5 minutes
6. Place in caketin (with sides of tin smeared with butter to stop sticking
7. Place in ovev, cooktime abot 45-50 minutes

Icing
1. Mix all icing ingredients together
2. When cake is cool, upt icing on it.

ZUCCHINI and BACON SLICE

Ingredients

5 egg

1/2 cup oil

1 zucchini finely grated

1 onion finely grated

1 carrot finely grated

4 mushrooms sliced

420 g cream-style canned

corn

1 cup self-raising flour

3/4 cup milk

1 pinch mixed herbs

3 bacon rashers chopped 2 tomato sliced

3/4 cup cheese grated

Method

1 Beat eggs in a large bowl, and mix in oil.

2 Add vegetables, except mushrooms, and mix.

3 Stir in flour and mixed herbs. Add milk and stir.

4 Add mushrooms and stir gently.

5 Pour into greased lasagne dish.

6 Top with sliced tomato, then sprinkle over chopped bacon and grated cheese.

7 Bake at 180C for 45-50 minutes

 

This can easily be converted to a vegetarian dish by leaving out the bacon.

Vegetables can be chopped in a food processor instead of grated.

Mushrooms are optional. Include thyme if desired.

STEAM PUDDING

Ingredients

1 Cup Sugar

125g Butter

1 Teaspoon Vanilla Essence

1 Egg

2 Cups self raising flour

1.5 Cup milk

Golden syrup

Method

1 Cream butter & sugar

2 Add essence & egg

3 Add flour & milk until white soft mixture

4 Pour 2cm thick of golden syrup on bottom of greased pudding bowl (well greased with butter including lid)

5 Add mixture on top of golden syrup

6 Seal lid and steam over boiling water for 1hour and 20 mins

7 Serve with warm custard Top up water in steamer ever 20 mins

CUSTARD

Ingredients

1 Litre Milk

1/2 cup of sugar

6 heaped tablespoons of custard powder

Method

1 Heat milk on stove until there is a foam film on top of surface

2 Mix custard powder with water to make a runny paste

3 Wisk paste into milk (slowly) until thickens (approx 1 min)

4 Add sugar and take off stove

PALMIERS

Ingredients

1. One package of ready-made puff pastry from Woolies or Coles

2. Granulated Sugar

3. Baking paper sheets

4. Sharp knife

Method

1 Let the puff-pastry thaw to room temperature

2 Preheat oven to 220 degrees C

3 Lay baking sheet on oven tray

4. Lay one sheet of pauff pastry on clean cutting board

5 Springle sugar over half of it

6 Fold the other half over the sprinkled part

7 Sprinkle sugar again over it, this time fold each siode into the middle and do this a couple of more times to create a log

8 Do this to more sheets of pastry

9 Using the sharp knife, slice the log into 4mm thick cookies, and transfer onto the baking sheet

10 Space the cookies 20mm apart

11 Bake for 5 minutes or until golden brown around the edges.

12 Remove from the oven and carefully flip the cookies

13 Return to the oven and bake for another 5 minutes

13 Let the Palmiers cool on the baking sheet before serving

SLIME - BORAX SLIME
Ingredients

1. 1 bottles of Elmers PVA glue (5-6 oz each bottle)

2. 1 teaspoon of Borax

3. 1 cup of warm water

4. Liquid food colouring

5. Glitter

6. Essential oils

7. Eye contact solution

 

1. Squeeze one bottle of glue into a medium bowl

2. Stir in 1/2 cup to 1 cup of shaving foam, depending on how fluffy you want your slime to be

3. Add food colouring and stir

4. Mix in a few squirts of eye contact solution ( this makes it le3ss sticky)

5. Add borax to warm water in a cup

6. Add borax solution a teaspoon at a time, until the mixutre forms a clump in the bowl. YOu will have to experiment here to get the perfect consistancy

7. Knead the fluffy slime. You will notice straight away that your mixture becomes sticky and slimy. You need to knead and fold the mixture until itsw nice and stretchy. Add more borax solution if its too sticky. Add a bit of plain water if its too tough

If its tood sticky add more solution. If it seems to need more glue or shaving cream or color, you can knead that in too. If yhou want the slime to smell nice, knead in a few drops of scented oil.

SLIME - SALINE SOLUTION SLIME
Ingredients 1.    
SLIME - BORAX SLIME
Ingredients 1.