Lois' Chocolate Cake

This is a family favourite that was given to my mum by Lois who was a dear friend of hers. The best thing about this recipe is that you just put it all in together to beat up. It is a really lovely moist chocolate cake that anyone can make because it is so easy to make and it never fails.

PREPARATION:

4 tablespoons butter
1 cup SR flour
1/4 cup cocoa
3/4 cup sugar
2 eggs
1/2 cup milk
vanilla essence

Melt butter in saucepan. Sift flour and cocoa together into large mixing bowl. Add sugar, eggs, milk and melted butter. Beat on high for 3 minutes. Pour into a greased ring tin and cook 30 - 35 minutes at 350 degrees for gas oven and 370 for electric oven.
Turn onto a wire cooling rack and when cool, frost with chocolate icing.

Icing
2 tablespoons cocoa
2 level tablespoons of butter
little milk
little vanilla essence
1-2 cups icing sugar.
Melt butter in small saucepan. Add vanilla essence and half icing sugar and all of cocoa. Keep adding small amounts of milk and icing sugar until smooth and thick. Spread over cake and sprinkle some coconut or walnuts on top for decoration.

Fruit Dip

This is another of my mum's favourite dips that we always put requests in for in the summer time while lazing around and in the swimming pool. We always had people dropping by so this was always on standby in the fridge just waiting for some new summer fruits to be cut up and served with it.

PREPARATION:
1 carton sour cream (light can be used)
2 tablespoons of apricot jam
2 tablespoons of chopped walnuts
1/2 cup dessicated coconut

Mix all together and put in the refridgerator for an hour or so to chill. Put in a bowl in the centre of a large dip plate and surround it with cut up summer fruits such as bananas, pineapple, strawberries, mango, peaches etc.

If you are weight watching, you can substitute the jam and cream for a tub of low fat apricot yoghurt. Tastes nearly as good and very healthy.

Creamed Coconut Salad

This is a yummy salad that goes great with poultry or meat and served with a green salad. We always used to have this at our family gatherings, especially at Christmas time and during the summer period at barbecues and parties. Anyone new attending would always ask my mum for the receipe.

PREPARATION:

1 carton sour cream (can use light)
1 cup shredded coconut
1 cup well drained mandarin segments
1 cup pinapple chunks
1 cup quartered marshmallows (white are nicest)

Mix all together in a large bowl and refridgerate overnight before serving so that the flavours blend through.

Home Made Tartare Sauce

Home made tartare sauce always tastes better and far superior to the shop bought variety sauces.

PREPARATION:

1 cup mayonaiase
1 tablespoon chopped gherkin
1 tablespoon of chopped parsley
1 tablespoon of chopped capers
1 tablespoon of finely chopped onion

Combine all the above ingredients and make sure you mix well, finally refrigerate and serve with your favourite fish.

Saucy Pineapple Chicken Wings

A tasty Saucy Pineapple Chicken Wings dish which serves about four (4) people

PREPARATION:

1 1/2 lb chicken wings
1 teaspoon ground ginger
4 sticks of celery
2 tablespoons Soy sauce
2 tablespoons grated green ginger
2 tablespoons cornflour
1 cup brown sugar
2 tablespoons of oil
1/2 cup of vinegar
1 450gram can of pineapple pieces
Reserve pineapple liquid
Salt and Pepper

Coat chicken wings in flour mixed with salt, pepper and ground ginger.

Heat oil in pan and saute chicken wings till brown. Reduce heat, cook for about 10 minutes or until tender.

In saucepan mix pineapple liquid, soy sauce, green ginger, sugar, vinegar, cornflour and cook until thickened then add pineapple pieces and celery, Cook a further few minutes.

Arrange chicken wings on serving dish, pour sauce over wings and garnish.

Mum's Salad Dressing

This yummy homestyle dressing is a favourite of mine that my mum always made for us. It will keep for 6 weeks in the fridge.

PREPARATION:

2 eggs
2 tablespoons sugar or equivalent sweetener
1 teaspoon salt
1/2 teaspoon mustard powder
sprinkle pepper
6 tablespoons vinegar
4 tablespoons water
small piece butter (size of a walnut)

Beat eggs, sugar/and or sweetener in a small basin. Add the salt, mustard and pepper. Then add the water and vinegar and beat together.
Add the butter and put the basin over a saucepan of boiling water until the mixture thickens. Do not allow mixture to boil.

Potatoes And Zucchini Balls

Potatoes And Zucchini Balls rolled in breadcrumbs and fryed in hot oil.

PREPARATION:

3 potatoes
2 small zucchini (or 1 medium) grated
1 carrot grated
1 desertspoon tomatoe paste
1 tablespoon fresh parsley - chopped
1 egg - beaten
1/2 cup breadcrumbs

Cook potatoes for 5 minutes only, drain and rinse with cold water.
Cool grate zucchinis, carrots, potatoes.
Add to egg, parsley and breadcrumbs mixing all together and shape into balls.
Roll in some more breadcrumbs and fry in hot oil until brown.

Sauce:
2 x 8 gram sachets of low calorie vegetable soup.
1 teaspoon of cornflour.
1 and 1/4 cups of water.
Combine soups and cornflour adding water gradually.
Heat until sauce thickens.