Tangy Fruit SaladIngredients- 2 tablespoons instant vanilla pudding mix
- 1 cup vanilla yogurt
- 1 can pineapple chunks in juice, drained
- 1 can mandarin oranges in juice, drained
- 1 cup grapes
- 2 medium bananas, sliced
Instructions- Combine pudding mix and yogurt.
- Mix fruit in medium bowl. Stir fruit into yogurt mixture.
- Refrigerate. Serve when chilled.
Fried Noodles with Egg
Ingredients
- 4 cups flour
- ⅓ teaspoon salt
- water
- 2 tablespoons butter or vegetable oil
- 3 eggs
Instructions
- Make a dough of flour, salt and just enough water to make a stiff dough. Roll out and cut into thin strips.
- Bring water to a boil with a bit of salt. Add noodles and cook about 10 minutes. Drain.
- Heat butter or oil in a cast-iron frying pan. Add cooked noodles and fry until light brown.
- Beat eggs. Pour over noodles and cook until eggs have set.
Bluegill with Pasta and Cream Cheese Casserole
Ingredients- 75g cream cheese (at room temperatute)
- 1 cup dry pasta (macaroni or other shape)
- 1 can condensed cream of mushroom soup
- 375ml bluegill, cooked and flaked
- ¼ cup onion
- ¼ cup green pepper, chopped
- 2 T mustard
- ¼ tsp salt
- 60ml milk
- ½ cup cornflakes crumbs
Instructions
- Preheat oven to 375°.
- Cook macaroni in boiling salted water. Drain.
- Blend soup and cream cheese with an electric mixer. Stir in macaroni and remaining ingredients, except cornflake crumbs.
- Place in a baking dish. Sprinkle with cornflakes crumbs and bake for 20 to 25 minutes.
Caramelized Chicken WingsIngredients- 2 tablespoons olive oil
- ½ cup soy sauce
- 2 tablespoons ketchup
- 1 cup honey
- 1 clove garlic, minced
- salt and pepper to taste
- 1.4kg chicken wings
Instructions- Preheat oven to 375°.
- Place chicken in a 9x13 baking dish.
- Mix together the first six ingredients. Pour over the chicken wings.
- Bake for an hour, or until sauce is caramelized.
