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Showing posts from March, 2010

Citrus Slice

200g (7oz) butter, melted
1 tin condensed milk
170g (6oz) coconut
2 teaspoons grated lemon rind
450g (1 lb) dry biscuits (eg. graham crackers/milk or coffee biscuits/cookies), crushed

1 cup icing sugar
2 tablespoons soft butter
1/2 tablespoon lemon juice
lemon jelly (jello) crystals

Combine butter and condensed milk.  Add coconut, lemon rind and crushed biscuits.  Stir until well-combined (will be a stiff, dry mixture).  Press into greased 28x20cm (11x8") cake pan and refrigerate until set.

Combine icing sugar, butter and lemon juice.  If icing is too dry, add butter until a soft icing texture; if too moist, add icing sugar.  Spread icing over slice after it has set, and sprinkle with jelly crystals.

Clara's Vegetable Medley

2 tablespoons butter
1 large onion, chopped
1 large zucchini, chopped
1 small butternut pumkin (squash), chopped
2 large carrots, chopped
1 teaspoon chicken stock powder
1/2 cup water

Melt butter in wok or other non-stick pan.  Add vegetables and saute over medium heat for 6 minutes.
Add stock powder and water, and simmer until vegetables are tender.

*Very simple, but a big favourite in our household!*

Clara's Chunky Chicken Vegetable Soup

chicken breast (your desired amount - I would use 500g/1 pound)
1 tablespoon butter
1 onion
2 large carrots
2 sticks celery (optional)
1-2 cups mixed vegetables - eg. corn, beans, fresh or frozen
1 cup chicken broth (or alternatively, 1 cup water with 2 teaspoons chicken stock powder)
6 cups water (can substitute with chicken broth instead if desired)
1/2 cup white rice, uncooked

Place chicken breast in saucepan; cover with water and place over medium heat.  Cook until tender and cooked through.  Do not discard the water if you wish to use the chicken broth rather than chicken stock powder.
In the meantime, chop onions, carrots and celery.  Melt butter in soup kettle/large pan.  Saute onion and carrots on low for 4 minutes.  Add other vegetables, chicken broth/stock, water, rice and chopped chicken.  Bring to the boil, then simmer on medium until vegetables and rice are tender.
Add salt and pepper to taste if desired.