Other

1. Cook oven fries according to packet directions. 2. Toast pita breads in a sandwich press for approximately one minute. 3. Divide chicken, lettuce, cheese, tomato and chips over each pita bread. 4. Roll tightly and wrap in foil Serves 4 Sourced with permission from www.bestrecipes.com.au and written by Marie.

1- Cook rice. (see Basic Cooking Skills) 2- Combine flour with 1/2 cup milk in large saucepan, stir until smooth, then add remaining milk. Cook, stirring continuously over medium heat on stove, until mixture thickens and boils. 3- When boiling, take off heat, and add grated cheese and nutmeg. Stir through. 4- Add tuna and cooked rice to saucepan, and stir through. 5- Pour mixture into a large baking dish, sprinkle with extra grated cheese and breadcrumbs, and bake in oven (at 180 degrees C) for around 30 minutes or until top is crispy. Serves 4

1. Bring the stock and saffron to a boil in a pot.
2. Heat oil in large pan and add onions and cook until golden.
3. Add sliced capsicum and rice, stir well until combined and heat through for 5-10 minutes.
4. Add crushed garlic, tomato, pepperoni, salt and pepper, boiled stock and peas and cook for 10-15 minutes or until rice is nearly cooked.
5. Add chicken and cook for a further 10 minutes

Serves 4

Sourced with permission from www.bestrecipes.com.au and written by Jules2

1. Combine mayonnaise and sweet chilli sauce in a bowl, cover and refrigerate.
2. Place chicken between 2 sheets of baking paper. Using the flat side of a meat mallet, pound fillets until approximately 1 cm thick.
3. Combine seasoning, oil and lemon juice in a shallow ceramic dish.
4. Add chicken, turning to coat well and sprinkle with sea salt.
5. Cover and refrigerate for 30 minutes.
6. Preheat a barbecue plate or chargrill over medium high heat. Remove chicken from marinade. Cook for 4 minutes each side or until cooked through.

Grilled chicken makes an easy mid-week dinner. Marinading the meat in lemon juice tenderises the chicken, and gives it masses of extra flavour. Serve with veges or salad. Put the chicken in a dish. Squeeze the lemons, mix juice with the garlic and oil to make a marinade. Toss chicken in the marinade, cover and refrigerate until needed. Preheat the grill to medium. Put the chicken onto the grill pan (on top of foil) and spoon over some marinade. Grill the chicken, and turning once until the skin is crisp.

1. Cook noodles according to packet directions, drain and place in a large bowl.
2. Add all other ingredients and mix well.
3. Place in a greased baking dish and bake in oven at 180 C for 40-60 minutes or until brown and firm on top

Serves 6-8

Sourced with permission from www.bestrecipes.com.au and written by Fee Fee.

1. Saute onions in a little butter.
2. Add potatoes and the packet of soup with 2 cups of water.
3. Cook for 5 minutes.
4. Add prepared vegetables of choice, depending on which soup you are making.
5. Add extra seasonings as desired e.g curry powder, pepper, herbs.
6. When vegetables are tender, blend with a stab mixer

Sourced with permission from www.bestrecipes.com.au and written by Kaye

1. Heat the olive oil in a saucepan.
2. Saute bacon and onion until cooked.
3. Add potatoes, stir through and cook for a further minute.
4. Pour in chicken stock to cover potatoes and allow to boil until potatoes are cooked.
5. Remove from heat and add creamed corn.
6. Stir through and season to taste with salt and pepper

Serves 6

Sourced with permission from www.bestrecipes.com.au and written by Than

1. In a large saucepan, melt butter then saute kumara, onion and cumin for 2-3 minutes until onion is tender.
2. Add remaining ingredients and bring to the boil. Reduce heat and simmer covered for 20 minutes, stirring occasionally.
3. Blend or process soup until smooth. Return to heat, season to taste before serving.
4. Sprinkle with parsley.
5. Serve with crusty bread

Serves 6

Sourced with permission from www.bestrecipes.com.au and written by Valralph

1. In a pot saute onion and garlic in a litttle olive oil on low heat. Add pine nuts and stir. Add mince and brown. 2. Add 1/2 the tomato and tomato paste. Stir. 3. Add rice, salt, pepper. Stir. Cook for 5 minutes and add wine. Remove from heat. 4. Wash capsicums and cut tops off to form lids. (lids will be used to cover stuffed capsicums). 5. Fill capsicums with rice mixture. Sprinkle with a little parmesan or fetta (optional). Cover openings with the capsicum lids. 6. Place stuffed capsicums upright in a baking try. 7.