Ingredients :

· 1 cup uncooked kidney beans
· 3 cups water
(or 1 can red kidney beans, optional)

· 1 lb. ground beef
· 1 tbsp. crushed garlic
· 1 cup chopped onion
· 1 cup chopped tomatoes
· 1 cup sliced celery
· 2 to 3 tbsp. chili powder
· 1 tsp. oregano
· 1 tsp. cumin
· 2 tsp. salt
· 2 tbsp. sugar
· 2 tbsp. liquid seasoning
· 1 tsp. hot sauce
· 1/2 cup bacon, fried and crumbled, for garnishing  

Cooking Procedures :

1. Boil kidney beans in water. Remove from heat. Cover and let stand for an hour. Again, boil the beans and then reduce heat and simmer until they are tender. Set aside. Alternatively, use canned of red kidney beans (or any kind of canned kidney beans according to your liking).
2. In a skillet, brown beef for about 4 to 6 minutes over medium heat. Drain excess fat. Add garlic, onion and tomatoes. Stir-fry until soft and wilted.
3. Add celery and spices. Stir for a while until well blended. Heat to boiling and then reduce heat, cover and simmer for 30 minutes or until done.
4. Stir in boiled beans (or canned, if using). Correct seasonings. Boil and simmer uncovered for 10 minutes until the chili thickens.
5. Remove from heat. Transfer to a serving dish. Garnish with crumbled bacon on top and serve.

Ingredients :

· 1 lb. ground beef
· 1 onion, chopped
· 1 green or red bell pepper, diced
· 1 can tomato sauce
· 1 bay leaf
· 1 tbsp. chili powder
· 1 (398 mL) can pork and beans
· salt and pepper, to taste  

Cooking Procedures :

1. Brown beef in a pan over medium heat for about 4 to 6 minutes. Drain excess fat.
2. Add onion and green (or red, if using) pepper. Stir-fry for 2 minutes.
3. Pour in tomato sauce, add bay leaf and chili powder. Season with salt and pepper. Stir to blend well and simmer for a few minutes.
4. Add pork and beans. Mix well and cook for 5 minutes. Correct seasonings.
5. Remove from heat. Transfer to a serving dish. Serve hot.

Ingredients

1/2 pkt egg noodles

2 cups milk

2 carrots

2 onions

2 or 3 small tomatoes

5 eggs

1 cup grated cheese

1 small capsicum

1 large potato

pepper and salt

Tabasco sauce (dash)

Any other vegies you make like.

Method

Cook noodles until just cooked, drain and leave covered with cold water until needed. Slice all vegies, toss in margarine or butter over medium heat until just cooked. Mixed with well drained noodles. Beat eggs well, mix with milk, pepper and salt and Tabasco and mix well with other ingredients. Place into well greased pie dish or casserole, cover with grated cheese and bake in moderate oven for almost 1 hour. Test with sharp knife. If it comes out clean, the pie is cooked. Serve with salad

Ingredients

2 round red tomatoes

1 teaspoon chopped parsley

Salt and cayenne to taste

Brown breadcrumbs

1 set brains prepared and cooked

1 gill thick white sauce

1 oz. Ham

2 tablespoons cream (if liked)

3 chopped mushrooms (if liked)

2 rounds toasted bread

lemon juice.

Method

Wash tomatoes. Cut off tops and scoop out inside. Sprinkle tomato case with salt and cayenne. Chop brains, ham, and mushrooms and mix with lemon juice, parsley, and breadcrumbs. Add white sauce and mix well. Add cream. Fill cased with mixture and replace tops. Place in shallow dish and cover with greased paper and bake in a moderate oven 15 to 20 minutes. Serve on rounds of toast or fried bread and garnish with small sprigs of parsley.

Ingredients

1 cauliflower

Salt and pepper

1 dessertspoon butter

2 hard boiled eggs

1 dessertspoon flour

1 tablespoon grated cheese

1 cup milk

1 tablespoon breadcrumbs.

Method

Trim, wash, and cook cauliflower in boiling salted water. Drain thoroughly. Melt butter in a saucepan, add flour and stir till smooth. Add milk and stir till boiling. Add salt and pepper. Butter a fireproof dish and in it arrange cauliflower, sliced egg, and sauce. Sprinkle cheese and breadcrumbs on top. Bake till a pale brown.

Ingredients

1 pint cooked brown lentils

1 egg

1 dessertspoon marmite or vegemite

1 cup gluten meal

1 grated onion

Some parsley

Salt and pepper

Brown gravy

Method

Mix lentil pulp, marmite, onion, salt, and pepper together. Add beaten egg and stir in gluten meal. Mix thoroughly and place in a greased pie dish. Bake 30 to 40 minutes. Garnish with parsley and serve with brown gravy.

Ingredients

1 or more egg plants

1/2 glass dry white wine

Salt

Juice of 1 lemon

Oil or butter for frying

Pepper

1 onion

Chopped parsley

1 tablespoon curry powder

Slices of lemon.

Method

Peel egg plant and cut into thick slices. Sprinkle with salt and leave 1 hour to drain. Brown pieces in hot oil or butter. Put in baking dish. Chop onion and cook in the same oil. Add curry powder and mix over fire. Add wine, lemon juice, salt, and pepper. Cook 5 minutes. Put slices of eggplant into sauce and cook 5 minutes. Serve in hot entree dish garnished with chopped parsley.

Ingredients

1/4 lb. flour

1 egg

1 teaspoon baking powder

1 tin corn

4 tablespoons milk.

Method

Sift flour and baking powder. Stir in milk and egg yolk. Fold in stiffly beaten egg white. Add chopped corn. Deep fry spoonfuls of this mixture 3 to 5 minutes till a golden brown. Drain and sprinkle with sugar or grated cheese. Serve on a paper d’oley on a plate.

Ingredients

1 bunch young carrots

1 dessertspoon white vinegar

Salt

1 dessert spoon finely chopped parsley

1/2 pint melted butter sauce

1 egg yolk.

Method

Wash, scrape, and cut carrots into rings about 1/4 inch thick. Place in boiling salted water and cook 45 minutes or till tender. Make melted butter sauce, using some of the carrot stock with the milk. When cooked add egg yolk and vinegar. Reheat but do not boil. Add carrots and finely chopped parsley and mix carefully together. Serve hot.

NOTE: Half a pound of cooked peas may be used instead of the parsley.

Ingredients

1 cup cold cooked brown beans

Herbs

1 cup mashed potato

Flour for shaping

Heaped tablespoon of Grated cheese

Egg and breadcrumbs

Chopped parsley

Frying fat (copha if available)

Salt and pepper

Apples

Tomatoes.

Method

Mix beans, potato, cheese, and parsley. Flavour with salt and pepper, and herbs if liked. Turn on to a floured board and form cakes or rissoles. Dip rissoles into egg and breadcrumbs and deep-fry to a golden brown. Serve with thick slices of grilled apple and tomato and garnish with parsley.