Make Ahead Bran Muffins

This is a wonderful recipe and keeps very well - I have even taken it into the bush and provided fresh muffins with morning coffee! Must admit i had a small portable oven!

They also cook well in a microwave! Reduce time to about 6 to 8 minutes depending on your microwave.

2 1/2 Cups Whole-Wheat Flour -- sifted (In a pinch you can use all purpose flour)
2 Cups Wheat Bran
1/2 Teaspoon Salt
2 1/2 Teaspoons Baking Soda
2 Large Eggs -- beaten with
1/2 Cup Oil -- beaten with
2 Cups Milk -- beaten with
1 1/2 Cups Dark Brown Sugar -- beaten with
1 Teaspoon Vanilla
1 Cup Mixed Fruit -- dried
1/2 Cup Candied Cherries (of available)
1/2 Cup Macadamia Nuts -- chopped (or nuts of your own choice)

Mix dry ingredients.
Add beaten ingredients to dry ingredients.
Add fruit and nuts and mix well.
Put into a covered container and leave in fridge until needed.
Stir up mixture when needed.
Put a little mixture into patty tins and bake at 190 degrees c for 15 minutes.

Zimbabwe Meat Loaf

In cold weather there is nothing more satisfying than a good slice of meat loaf served with either a baked potato or mashed potato. this recipe will serve six and is economical as well as tasty.

1 pound ground beef, lean
1 large chopped onion -- finely chopped
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
1 large egg
1 tablespoon flour
1 tablespoon dry bread crumbs
1 teaspoon salt
1/2 teaspoon black pepper
1 pinch thyme
1 slice bread -- thickly sliced
1/4 cup milk
1 roll aluminum foil
2 large eggs -- hard boiled and shelled
3 bacon slices

Remove crust from slice of bread and soak in milk - squeeze dry.

Mix all together except foil, hard boiled eggs and bacon - and shape in the form of a loaf on a greased baking tray.

Make a dent in the center and insert 2 hard boiled and peeled eggs - close up firmly.

Place slices of bacon across the top sideways.

Crimp up oiled tin foil along the sides to keep its shape.

Cook until golden at 500 degrees.

Jo Mazotti

My all time favourite pasta dish - I have served this to many people including Colin Wilson, the author, and still enjoy it myself on many occasionss!

1/4 Cup Butter
2 Pounds Pork Tenderloin -- minced
8 Large Onions -- chopped
8 Cloves Garlic -- chopped
400 Grams Tomato Paste
2 Cups Dry White Wine And Water
1 Bunch Celery -- chopped
1 Can Onion Soup
8 Large Green Peppers -- finely chopped
1 Pound Mushrooms -- sliced
Mixed Herbs -- to taste
Salt And Pepper -- to taste
1 1/2 Pounds Chedder -- diced
500 Grams Shell Pasta
Wine, Red -- to moisten

Fry pork, onions and garlic until onions are transparent.

Add celery and peppers and saute until soft.

Add mushrooms and saute for 1 minute.

Add soups, water or water and wine, herbs and seasonings and remove from heat.

Boil noodles until cooked but firm - cook in a multi server if possible.

Add drained noodles and cheece to vegtable and pork mixture and cook 20 minutes in a pressure cooker or 1 hour on top of stove or 20 minutes in the microwave on medium high - stir well throughout the cooking to stop burning.

MAY BE PREPARED THE DAY BEFORE - IF SO REHEAT IN THE MICROWAVE AND ADD EXTRA WINE TO MOISTEN - TEST SEASONING.

Serving Ideas : Garlic bread, green salad, red wine.

NOTES : Use herbs such as oregano, marjorum,basil - condenced tomato soup may be used - 3 cans instead of tomato paste although the flavour is not the same. Celery soup may replace the onion soup for a more distinctive flavour.

Chinese Sweet Or Red Pork

This recipe comes from our very dear friend Dennis Kung - it is a wonderful and authentic way to serve pork - serve with rice.

1 Kilogram Pork Tenderloin
4 Tablespoons Brown Sugar
1 Tablespoon Honey -- large
1 Tablespoon Salt
3 Tablespoons Soy Sauce
4 Tablespoons Brandy
Red Food Coloring

Cut pork into slices.

Marinade in the remaining ingredients for 1 day or more.

Place pork slices onto a grid and bake in an oven at 300 degrees until well done but not brown - a little oil or butter on the slices will keep them moist if there is no fat on the meat.

BEEF ESCALLOP CORDON BLEU A LA ITALIAN - Mrs Buckwell's original

Simplicity itself - but very effective!

600 grams beef fillet steak -- sliced thin
100 grams butter
1 small onion -- grated
1 tablespoon flour
4 fluid ounces sherry or brandy
7 1/2 ounces chicken stock
1 teaspoon tomato paste
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds spinach -- cooked
2 tablespoons cream
1/2 pound cheddar cheese -- sliced
3 large tomatoes -- sliced

Cut beef fillet into escallops 3" x 3" and beat well until very thin.

Salt and pepper and brown quickly in butter - keep warm.

Add to the remaining butter the onion and fry until transparent - add flour, sherry, stock, tomato paste, bay leaf, salt and pepper to taste - simmer until rich and creamy - remove bay leaf.

Chop cooked spinach and add salt, pepper and cream.

Place spinach down the center of a long serving dish - on this place 1 escallop covered with a slice of cheese and a tomato slice which has been sauteed in butter.

Repeat until spinach is covered.

Spoon sauce on both sides of dish and place in a hot oven until cheese is melted and all is hot.
Serve with chipped potatoes or mashed potatoes.