Cheeseburger

Makes 4 servings

Ingredients
1 lb. extra lean ground beef
1/2 cup chopped onion
1/4 cup each chopped green pepper, pitted black olives and mushrooms
1 small tomato, cut into 4 slices
1 cup Fat-free shredded Mozzarella cheese, divided
1 tsp. each garlic salt and dried oregano leaves
4 lettuce leaves

Method

-Mix meat, onion, peppers, olives, mushrooms, 1/2 cup of the cheese and seasonings until well blended. Shape into 4 patties.
-Spray large skillet with cooking spray. Add patties; cover. Cook on medium heat 4 to 6 minutes on each side or until cooked through, topping with tomatoes and the remaining 1/2 cup cheese for the last minute of cooking time.
-Serve on lettuce leaves.

French Toast

Number of Servings: 1 (2 slices french toast)

Ingredients
- 1/4 cup egg beaters
- 1/8 cup skim milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- non-stick cooking spray
- 2 pieces whole wheat bread

Method
Heat a skillet sprayed with cooking spray over medium-high heat.
In a shallow bowl/dish, combine the first four ingredients. Mix together well.
Quickly dip the first piece of bread flat in the bowl, letting it soak up the liquid, but not so much that it falls apart. Do this on both sides. Put the bread on the skillet, cooking it on both sides until browned. Repeat this process with the next piece of bread.
Put on a plate and eat! It tastes extra great topped with one of the following: fresh fruit, pure maple syrup, powdered sugar, or whipped cream.
Makes 2 pieces of french toast, or 1 serving.

Christmas Cake

Christmas Cake
Serves: 6-8
Cooking Time: 35 Minutes

Ingredients:
· Sugar for caramel- 4 tbsp
· Boiling water- 2 tbsp
· Sultanas- 30 gms
· Raisins- 60 gms
· Black currants- 15 gms
· Refined flour- 85 gms
· Semolina- 30 gms
· Candied peel: chopped- 30 gms
· Crystallised fruits (chopped- 30 gms)
· Almonds (blanched & chopped)- 30 gms
· Margarine/butter- 145 gms
· Castor sugar- 120 gms
· Egg yolks- 4 numbers
· Egg whites (stiffly beaten)- 2
· Temperature: 150 C

Method:
- Dissolve sugar over a low fire till dark brown in colour. Add boiling water to it. Remove from fire and cool. Measure caramel and keep aside
- Grease and line a round tin, 12-14 cms diameter
- Remove seeds of the sultanas and cut into 4 to 6 pieces
- Cut raisins in half Cut black currants into half and remove seeds.
- Sieve flour and semolina
- Add the chopped fruits and nuts to the flour mixture and keep aside.
- Cream margarine and sugar till light and fluffy
- Beat in the egg yolks into the caramel mixture one at a time mixing well after each addition
1 Fold in the flour-fruit mixture into the creamed mixture
- Fold in the caramel and stiffly beaten egg whites into the cake batter
- Pour the batter in the greased and lined tin. Place tin in the drip tray
- Bake at 15 degrees. Bake for 35 minutes.
- Cool on a wire rack.
- Cut and serve along with coffee.

Chicken Quesadillas

Chicken Quesadillas

INGREDIENTS
· 4 (7-inch) whole wheat tortillas
· 1/2 cup shredded light mozzarella cheese
· 1/4 cup shredded light cheddar cheese
· 2 slices smoked chicken or turkey, slivered
· 2 green onions, thinly sliced
· 1/2 cup fresh cilantro, finely chopped
· 1 tomato, finely chopped and drained
· 2 teaspoons pickled jalapeño peppers, finely chopped
DIRECTIONS
-Place tortillas, one at a time, on a preheated nonstick skillet.
-Evenly distribute 1/4 of mozzarella and cheddar cheeses, chicken, onions, cilantro, tomatoes and peppers over top.
-Cook over medium heat until cheese melts (tortilla shouldn't brown).
-Fold to make half moon and press firmly in place. Transfer to baking sheet or platter in warm over. Repeat with remaining tortillas and remaining ingredients.
-Cut each into two or three wedges, and serve immediately.

Roast a Turkey

Stuffed roast Turkey
Bread Dressing
Ingredients:
· Stale Bread (1-2 days Id) 7-8 large slices
· Butter – 1cup
· Chopped celery – 1 spring
· Chopped onions - 1
· Chopped nuts – 2-3 tbsp
· Chopped olives – 2-3 tbsp (optional)
· Raisins – 1 tbsp (optional)
Method:
Break bread into small pieces and combine with chopped celery, chopped onion, chopped nuts, olives optional, raisins optional. You can also cook the gizzards and liver, chop them into small pieces, season with mixed spices and add to the turkey with the stuffing and add about half a cup of butter into the cavity. Then put in the remaining butter and stitch the opening. Remember not to use too much stuffing as the dressing will expand.
NOTE: You can stuff the turkey with virtually anything of your choice. Given here is one simple stuffing recipe with lots of variations possible. Always stuff the turkey just before roasting.
Preparing the Turkey
Ingredients:
· Turkey – 31/2 kg
· Salt – to taste
· Silver foil- 2 sheets
· Plain flour- 2 tbsp
· Stock / cream / beer- for reasonable amount of gravy.
Method:
Truss the bird. Tie the legs so that they will be close to the body. The neck will be close to the body. The neck should be bent and preferably, secured with a string to the body. Turn the wings back and pass a string around them so that they are secured too.

ROSTING THE TURKEY: salt the turkey outside and inside before roasting. You can season it with fresh herbs. If it is a thin bird rub it well with some grease. Place it on a greased rack uncovered, in a roasting pan breast side up. Reduce frequently with pan drippings and cook till tender.
If you do not wish to baste the turkey you need not but in that case preheat the oven only to 165 degrees and keep the same temperature throughout. Wrap the turkey in foil. Cook a 5 kg stuffed turkey for about 3 hours and increase the time depending on the weight of the bird. Allow about 25 minutes per half kilo.

GRAVY: Saving only a little of the dripping, blend the remaining dripping with 2 tablespoons of flour. Stir with a wire whisk until thickened and smooth. Add stock, cream or beer to make a reasonable amount of gravy.