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Showing posts from July, 2010

Clara's Slow-cooker Chicken

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!*

Tuna Mornay Bake

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 return to medium-high heat.  Stir const…