Recipes From Down Under

1 whole roasting chicken, thawed/defrosted 1 onion, sliced 1/2 cup water 1 teaspoon salt 1/8 teaspoon ground black pepper 1/4 teaspoon paprika 1/4 teaspoon thyme 1/4 teaspoon garlic powder 1/4 teaspoon roast chicken flavouring Place chicken, water and onion in slow cooker. Mix together herbs & spices.  Sprinkle over the chicken. Cook on high for 4 hours or until tender.  The meat will be so tender it falls off the bones! *If you wish, you can add carrots and potatos (chopped into chunks) - and other vegies if desired - and make it a one-pot meal!*

Even though this recipe might seem a little complicated at first, after making it a few times, it becomes very simple (and once you master it, it doesn't need strict measuring - I never measure anymore!)... This recipe is a BIG favourite with everyone I know, and is even enjoyed by some people who usually don't like fishy flavours! 200g (7oz) penne or other pasta 30g (1oz) butter 1 large can flaked tuna in brine 2 heaped tablespoons flour 1 - 1 1/2 cups milk 1/2 cup shredded cheese 1/4 cup bread crumbs 3/4 cup shredded processed cheese Cook pasta in water until al dente. Preheat oven to 180ºC (350ºF). Meanwhile,  partially open can of tuna, and drain the brine into a measuring jug.  *Do not discard* When tuna has finished draining (well-drained), add milk to the brine in the measuring jug to make up to 2 cups. Melt butter in medium saucepan.  When it is melted, take the pan off the heat   and add flour and stir.  Add brine-milk to pan and ret...