SUSIE'S PASTA
(ITALIAN CASSEROLE)
ingredients:
500g lean minced beef
2 tins euro-shopper chopped tomatoes
3 medium-large carrots(thickish sliced)1 largish onion(chopped)
1 large green pepper(sliced)
1 packet of pasta shells
100g maryland cheddar
optional extras:
1-2 cloves of garlic(chopped/crushed)
4-6 mushrooms (sliced)
1 tbs tomato puree
chopped/dried basil to taste
salt and pepper to season
2 teaspoons brown sugar/2 tbs red wine
Method:
Brown the mince in large oven-proof pan. Add chopped onion,(garlic,basil,salt and pepper).
Next add both tins of tomatoes and the sliced carrots,(tomato puree and sugar or wine) cover and leave to simmer while you boil the kettle for the pasta. In a large pan, place the boiling water and have it bubbling when you add the pasta, turn down heat and simmer for the required time on pack(usually appx 10 mins)or when cooked...be careful not to over cook the pasta, al dante (firm not soggy) is best. While the pasta is cooking, add the green pepper(and mushrooms)to the meat mixture.
When the pasta is cooked drain off and then add to the meat mix, stir in thoroughly and remove from heat.
Now add the grated cheese to the top of the mixture and place under the grill until cheese is golden brown. Take the whole thing to the table and serve onto warm plates and with a green side salad.
Serves 5-8 people.
TIPS:
Allow around an hour, including preparation from start to finish.
Make sure that the mince is cooked throroughly.
Can be made with quorn mince, but if so add the quorn to the tomato mix at the same time as the green pepper.
Use a large pan, we use a large stainless steel casserole.
300g mince, 2/3rds pack of pasta will serve 4 people
CHICKEN DULALLY
Ingredients;
(serves4)
4 skinless chicken breasts
8 medium sized mushrooms
1 smallish onion
2 cloves of garlic
1 can of campbells condensed mushroom soup
2 dessert spoonfuls of runny honey
4 jacket type potatoes
any green veg, brocolli, geen beans,peas...you choose
olive oil
Method
wash the potatoes or peel, then slice quite thickly across. The slices need to be just under a centimetre thick
Slice the mushrooms (normal thickness)
Chop the onion as small as you can then soften in a small amount of olive oil
Crush the garlic and add to the onion
Add the chicken breasts. While the chicken breasts are cooking on their first side drizzle the honey over the raw side. After a couple of minutes turn the chicken over then cook right through,(at least 15 minutes, please check) turning a couple more times - now add the mushrooms - things should start to caramelise so keep an eye on the heat and turn down so it doesn't burn.
Add the mushroom soup. Simmer the Dulally on a low heat, start to heat the Green Veg and in a wok, deep frying pan or deep fat fryer, fry the potato slices until golden.
Keep an eye on the Dulally, make sure it doesn't stick, if it looks too thick add some milk, or cream.
When it's all done serve the potato slices first, then the Dulally on top with the veg on the side.
LOVELY!!
As a special offer: Print a recipe, purchase all the ingredients in store, present it at the counter and get a 5% discount.
subject to availability