SPINACH AND POTATO BAKE.

6 large cooked potatoes,about 1 kg,skin on or off.
410g can Wattie's cheese and onion potato bake sauce.
250g spinach, washed and trimmed of stalk or half bunch.
250g cottage cheese.
1/2 cup grated tasty cheese.
1 red peppers,finely diced.

METHOD.

Cut the cooked potatoes into 1cm slices.
Spread1/4 can Wattie's cheese and onion potato bake sauce into the base

of a large lasagne style dish.
Layer with one third of the sliced potatoes and half the spinach,

cottage cheese and red peppers, cover wth a second layer of potatoes.

spoon over a further 1/4 can Wattie's potato bake sauce, layer with

remaining spinach,cottage cheese and red peppers.
Finally cover with remaining potatoes and Wattie's potato bake sauce,

sprinkle with grated cheese.
Bake at 180c for 30to 35 minutes or until hot and golden.
serves 6.
happy cooking.

Chili Stuffed Potatoes:
4 baked potatoes
2 16-oz cans fat-free chili
8-oz package low-fat shredded cheese
Place the potatoes on a plate and split them
 in half lengthwise. Divide the chili and the
cheese equally onto each potato.
Microwave on high for several mins or until
heated through and
the cheese is melted. Makes 4 servings.
Menu tip: Serve with cold Roasted Vegetables.
yield: 4 servings;prep time: 10 mins;
cooking time: 5 mins
~
Roasted vegetables:
1 cored, and cut into strips red bell pepper
1 broken into 1-inch pieces, ends discarded
bunch asparagus
1 halved, and cut into 1-inch chunks zucchini
1 lb baby carrots
1 tsp extra-virgin olive oil
salt, black pepper and balsamic vinegar to taste
Preheat the oven to 450 degrees.
Line two shallow baking pans with foil (makes
cleanup easier).
Spread the vegetables in a single layer on the
foil-lined sheets. Don't overcrowd or the vegetables
 will steam instead of roast.
Sprinkle the vegetables with olive oil or spray with
olive oil if you keep your oil in a spray bottle.
Roast in the oven for 10 to 15 mins, stirring once.
Transfer the vegetables to a serving bowl and toss
with salt, pepper, and vinegar. The vegetables
can be served hot, cold, or at room temperature.         
Makes 8 servings.
Menu tip: Save half to go with Chili Stuffed Potatoes
cooking time: 15 mins
~

Candied Red Yams:
4-6 serves.   Cooking time 15 mins.
750 g. yams trimmed.
1 tsp. butter.
1 tsp. grated fresh root ginger.
1 pkt Maggi Sweet n' Sour Sauce.
Boiling water.
2 tsps. orange juice.
1 tsp. toasted sesame seeds.

Steam or boil yams in a small amt.of boiling water
until just tender. Drain.     [Alternatively :
Cook in microwave on high power for approx. 10 mins.]
Heat the butter in a frying pan.
Add yams and ginger.Cook over a moderate
heat for 3-4 mins.
Place the sauce mix.in a measuring jug.
Make up to a cup with boiling water and
whisk until smoothWhisk in orange juice. 
Add sauce and sesame seeds to yams,
then cook a further 1-2 mins.

~`

 

 courtesy of 'Parkvale Meadow MushroomsTM.'
6 Meadow Mushroom Brown Flats.
olive oil,1/2 fine chopped onion,
1 fine chopped slice ham.
1 tsp. fine chopped rosemary.
extra rosemary for garnish.
1/3 c. grated cheddar cheese.
Freshly  ground black pepper.
If wished ..6 English Muffins.[N.Z.Variety]
Remove stalk from the centre of mushrooms,set aside.
Brush top & bottom of mushrooms with olive oil.
Grill for 5 mins.,turn once.
Heat a little olive oil in a pan and gently saute
fine chopped mushroom stems,red onion,ham
& chopped rosemary.for 5 mins.stirring occasionally.
Pile this mixture on top of the inverted mushroom caps,
grind pepper over,sprinkle with grated cheese.
Return to grill and heat until cheese bubbles.
Toast English Muffins and serve with mushrooms
on top. garnished with rosemary.
 use Parkvale Mushrooms.TM.[N.Z.]
 
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Green Beans with Hot Dressing
1 lb (500 g) green beans (string beans, haricots).
4 slices bacon .
2 Tbs (30 ml) butter or bacon drippings .
1/4 cup red wine vinegar .
1 Tbs (15 ml) sugar .
Salt and freshly ground pepper to taste .
2 Tbs (30 ml) chopped fresh parsley
saute beans .and bacon in dripping , till cooked thru
then add as a sauce the vinegar, sugar and
seasonings together in pan and marinate beans and bacon
in this sauce and serve, 
Serves 4 to 6
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Ratatouille
 4 servings 
Prep : 15 Mins-Cook: 45 Mins"
This healthful Italian dish is loaded
with succulent Mediterranean vegetables. "
Ingredients    
2 tblspns olive oil; 3 cloves garlic, minced ;
2 tspns dried parsley ;
1 eggplant, cut into 1/2 inch cubes ;
salt to taste ;
1 cup grated Parmesan cheese ;2 zucchini, sliced ;
1 large onion, sliced into rings ;
2 cups sliced fresh mushrooms
[Parkvale Meadow MushroomsTM.;]
1 green bell pepper, sliced;
2 large tomatoes, chopped ;
Preheat oven to 350 degrees F (175 degrees C).
Coat bottom and sides of a 1 1/2 quart casserole
dish with 1 tblspn olive oil. Heat remaining
1 tblspn olive oil in a medium skillet over medium
heat.Saute garlic until lightly browned.
Mix in parsley & eggplant.Saute until eggplant is
soft,about 10 mins. Season with salt to taste. 
Spread eggplant mixture evenly across bottom
of prepared casserole dish. Sprinkle with a few
 tblspns of Parmesan cheese.
Spread zucchini in an even layer over top.Lightly
salt and sprinkle with a little more cheese.
Continue layering in this fashion, with onion,
mushrooms, bell pepper, and tomatoes,
covering each layer with a sprinkling of salt
and cheese. 
Bake in preheated oven for 45 mins.
 
~
One Pot Vegies with Cream Cheese Sauce:[with a twist]
Take a small pot.Cover with a small amt. of water,
Take enough silverbeet and tear into pcs.for one serve
1 Carrot-cut in slithers,downwards.[paperthin]
2 rings of Onion-cut in small pcs.
Simmer gently on low, until nearly cooked.
and water is disappated.
To 1/2 c. water add enough cheese sauce
powder until creamy sauce starts to appear.
add to pot and stir in gently into all vegies.
Alternatively:
Add a meat patty to the cooked mixture.placing
it in middle of pot with vegies around it.then add
 sauce to the pot.[if needed].put lid on pot & cook
gently - do not put on high heat..Stir gently and
turn the patty till coated well with sauce also.
When patty is cooked thru,serve on hot plate and eat .
~~~

Tasty baked parsnips with a little brown sugar and butter.

INGREDIENTS:

• 4 cups diced cooked parsnips
• 1/4 cup melted butter
• 1/2 cup light brown sugar, packed
• 1 teaspoon dry mustard

PREPARATION:

Place parsnips in a greased baking dish. Pour melted butter over parsnips. Combine sugar and mustard; sprinkle over parsnips. Bake at 400° for 20 minutes.
Parsnips recipe serves 6 to 8.