No Bakes
Published 1 May, 2011| No Bakes |
- 2 c sugar or splenda
- 1/2 c cocoa
- 1/2 c milk
- 1/4 c butter or margarine
- 1/2 c peanut butter (smooth)
- 1 t vanilla
- 3 c oatmeal (quick)
- 1 c coconut or chopped nuts (optional)
- In a heavy pot add the sugar (or Splenda), cocoa, milk and butter or margarine.
- Bring to a rolling boil and boil for 1 minute, stirring constantly.
- Remove from heat, add peanut butter, stir until well mixed. Add the vanilla, oatmeal, and if desired, the optional ingredients and stir until mixed. This needs to be done fairly quickly before the mixture ‘sets’.
- Drop by heaping tablespoon full onto waxed paper covered sheet pan. Alternatively, you can spread the mixture out onto the sheet of wax, then a few minutes later, slice with a knife.
- These can be eaten while still warm.
It helps if all ingredients are measured out before starting cooking as the last part of the recipe really does require you to be quite quick about getting the ingredients in, mixed and onto the sheet of baking or waxed paper.
Gaelyne’s Lasagne
Published 29 April, 2011| Gaelyne’s Lasagne |
- 1 pound Ground Beef (beef mince)
- 1/2 pound Ground pork (pork mince) – OR Italian sausae removed from the casing
- 1 Onion chopped
- 3 cloves Garlic minced
- 16 oz tomatoes chopped
- 15 oz tomato sauce (not ketchup! Use spaghetti or bolognaise sauce)
- 3 tablespoons Parsley Flakes
- 2 tablespoons Sugar or Splenda
- 1 teaspoon Fennel ground
- 2 teaspoons Basil
- 2 teaspoons Oregano
- 3 Cups Cottage Cheese
- 1 C Parmesan Cheese grated
- 8 or 16oz package Lasagne Noodles If in Australia & using ‘instant’ pasta, see notes.
- 1/4 pound Mozzarella cheese shredded
- Cook and stir ground beef, ground pork, onion and garlic in large sauce pan or dutch oven until meat is brown and onion is tender. Drain off all fat.
- Add tomatoes and break up with fork. (You weren’t dating any forks? Oh well, break up the tomatoes with the fork, if you need to to).
- Stir in tomato sauce, 2T parsley, the sugar, 1t basil, 1t oregano, 1 t fennel (to taste).
- Heat to boiling while stirring occasionally. Do a taste test and adjust seasoning to your preference. Reduce heat, simmer uncover for an hour.
- Mix Cottage Cheese, Ricotta (if you have it), 1/2c Parmesan Cheese, 1T Parsley flakes, 1t oregano and 1t basil. You can do this part ahead of time and keep it in the fridge until you’re ready to layer the Lasagne.
- Heat oven to 350f or 180c.
- Reserve 1/2C to 1C of the meat sauce for a thin top layer.
- In un-greased baking pan (13x9x2) layer 1/4 each of the noodles, sauce, mozzarella cheese and cottage cheese mixture. Repeat this process 3x or until you run out of the ingredients. Spread the reserved meat sauce over the top and sprinkle with 1/2 C parmesan cheese.
- At this point, the lasagne can be covered and put in the fridge until it’s time to cook it.
- Bake uncovered for 45 minutes. Allow an additional 10-15min if lasagne has been refrigerated. For easier cutting and indeed, the best flavour, allow to cool for 15 minutes before cutting.
Note: If using “instant’ Lasagne noodles (we have them here in Oz, don’t know about USA), double the sauce recipe. Before layering the Lasagne, put a thin layer of sauce on the bottom of the pan so the bottom noodles have some sauce to cook in.
You can also use ricotta cheese in place of or in addition to the cottage cheese. The more cheese, the better!
Add Basil and Oregano & Fennel to taste rather than by the amounts above.
I usually triple this recipe and use more sausage, as well as a lot more shredded mozzarella cheese.
Buffalo Wing Sauce
Published 29 April, 2011| Buffalo Wing Sauce |
- 1 8oz bottle Hot Chilli Sauce (Durkee, Franks or in Oz, Maggi brand)
- 2 tablespoons Margarine
- 1 tablespoon Vinegar
- 1 tablespoon Honey
- 1 tablespoon Lemon juice
- 1 clove Garlic minced
- Put all ingredients in a sauce pan and simmer on low until it is all melted / mixed well. It mellows and gets a nice sheen to it as it cooks.
- Keep it warm while you prepare your chicken.
- I usually put the sauce over the (already cooked) meat and then cook further in the oven, but it’s not a requirement.
Measurements are not exact. You can add more or less of any particular ingredient. Have fun. Play with it.
The honey softens the heat and also gives it that nice glaze look.
The lemon adds some tang.
And of course, without the hot sauce, it’s nothing!
You can also add chilli pepper, tabasco sauce, cayenne pepper, etc if you like.
Gaelyne’s Tuna Noodle Casserole
Published 29 April, 2011| Gaelyne’s Tuna Noodle Casserole |
- 1/2 to 1 pounds Wide Egg Noodles
- 1 can Evaporated Milk (Regular Milk is OK in a pinch)
- 1 Cup Parmesan Cheese (to taste)
- 1 or 2 cans Tuna (to taste, medium/normal size cans)
- 1 tablespoon Margarine (Omit if using oil packed tuna)
- 1 Onion chopped
- 1 stalk Celery optional
- 1 tablespoon Chives optional
- 1 teaspoon each Basil, Oregano, Parsley, Thyme, Rosemary, Garlic, Pepper Plus any other seasonings to taste
- First cook the noodles as directed on the package, but cook for a couple minutes less (as noodles will continue cooking and absorb the flavours from the casserole).
- In a largish bowl, mix tuna and margarine, then add about a tsp each of the seasonings along with the Parmesan cheese and mix well, Now grab a clean spoon and taste, adding seasoning and cheese as needed (and using a clean spoon each time you taste). When you find you want to just sit and eat it without putting it in the oven, you know it’s ready!
- HONEST, this is how I know it’s ready!
- Now mix in the noodles and once they’re mixed in, add some milk – just enough to make it wet.
- If you like really wet sloppy creamy tuna noodles, make sure to add enough milk so it’s quite wet. If you like yours dryer, use less milk. I have found a can of evaporated milk gives just enough whether I use two cans of tuna and 1 whole bag of noodles or if I use half a bag and 1 can of tuna.
- If you like, you can crumble up a bunch of potato chips to put on the top, but I usually skipped that (my Mom did the chip thing) and instead put a layer of Parmesan cheese and more seasonings on top.
- Cook for about 45mins at 350f (that’s about 180c) and check on it. The main thing is to make sure when you stick a big spoon in the center that it’s not all milk. If you like it dryer, cook it a bit longer.
The tuna, noodles and Parmesan cheese and milk are required, everything else is optional and to suit your taste.
DON’T add salt as the parmesan cheese is already quite salty.
The Tuna can be either the kind packed in oil or water is fine. Make sure and drain it though.
If you want to make less, use half a bag of noodles and half the tuna.
I purposely typed in instructions for a large batch so that you can either make it and freeze some or have enough to feed your army.
Avocado Salad
Published 29 April, 2011
| Avocado Salad |
- 3 Avocados Very soft / ripe
- 2 Tomatoes chopped
- 1 Onion chopped
- 1/4 teaspoon Chilli Pepper to taste
- 1/2 teaspoon Corriander Powder
- 1/2 teaspoon Cumin Powder
- dash Lime Juice
- Salt & Pepper to taste
- 1/2 pound Prawns/shrimp, Turkey or Chicken cooked
- In a large bowl, blend all the ingredients and make adjustments to suit your taste. Allow to chill for 30 minutes or longer, and then serve over hot egg noodles, or use as a dip with corn chips. This can also be used to make sandwiches with.
Coleslaw
Published 29 April, 2011
| Coleslaw |
- 4 Cups Coleslaw salad ingredients Chopped cabbage, carrot, celery, green onion, and onion
- 3/4 Cup Miracle Whip To taste
- 1 teaspoon Lemon Juice
- 1 teaspoon Garlic
- 1 teaspoon Dill
- 2-3 drops Nado’s Extra Hot Peri Peri Sauce To taste
- Mix all ingredients together and chill overnight so seasonings blend.
- Stir again before serving.
- Note – all ingredients are ‘to taste’. You may need more or less Miracle Whip so it’s the consistency that you prefer.
This coleslaw recipe has a bit of a bite to it.
Healthy Bran Pancakes
Published 29 April, 2011| Healthy Bran Pancakes |
- 1 tablespoon Bran (wheat, rice or corn)
- 1 tablespoon LSA meal (Linseed, Sunflower & Almond)
- 1 Egg, beaten
- Nuts and/or Berries Optional – to taste
- Butter or Oil
- Mix egg, nuts, bran, and LSA together. Melt a small amount of butter or oil in a small frying pan and fry, turning once. Put berries and a small amount of butter on top of the pancake and drizzle with sugar free syrup.
- Instead of LSA, you can also use Flaxseed, which is what Gretchen’s recipe calls for.
- You can also make a bunch of these and freeze them to heat up quickly when you’re in a hurry.
- I usually have one of these (without the nuts or berries) once or twice a week for my breakfast.
No-Crust Low Cal Pumpkin Pie
Published 28 April, 2011| No-Crust Low Cal Pumpkin Pie |
- 1 Egg
- 2 Egg Whites
- 3/4 Cups Splenda (or sugar)
- 1/2 Cups Low-fat Baking Mix (see recipes list)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Nutmeg
- 1 (12oz) can Evaporated Milk (Lite / Low Fat)
- 2 Cups Pumpkin (or 1 can 15oz solid-pack pumpkin)
- Serve With:
- Whipped Topping (Lite / Low Fat) or Cool Whip
- Preheat oven to 350f or 200c (forced air fan)
- In a large mixing bowl, combine the egg, egg whites, pumpkin, Splenda/sugar, homemade baking mix, vanilla and spices until smooth.
- Gradually stir in evaporated milk. Pour into 9in baking pan (I use a deeper flat bottomed baking bowl instead) that’s been coated with non-stick cooking spray.
- Bake at 350f / 200c for 35-40 minutes or until knife inserted near the centre comes out clean. Cool on a wire rack. Serve with a dollop of whipped topping. Refrigerate any leftovers.
If using Butternut Squash, cut the squash lengthwise and scoop out strings and seeds. Hard to get out strings will come out easily after baking. Place on a foil wrapped baking tray (one with sides) with the skin side up and cook at 180c-200c (about 350f-375f) for about an hour or until very soft. Remove from oven and allow to cool. Scoop out any remaining strings, then scoop pumpkin into measuring cup. You need about 2c pumpkin to make the pie. You’ll probably get right around 2c pumpkin from one whole butternut squash. We don’t have ‘Cool Whip’ in Australia but you can buy cans of Reddi / Dream Whip in the shopping market. Enjoy with friends and family!
Easy Baking Mix Scones/Biscuits
Published 28 April, 2011| Easy Baking Mix Scones/Biscuits |
- 1 1/2 C Baking Mix
- 2/3 C Milk (170ml)
- Preheat oven to 450f / 230c
- Stir until soft dough forms. Turn onto surface sprinkled with baking mix.
- Knead 10x. Roll/pat dough so it is about 1/2 inch thick.
- Cut with 2 1/2in scone/biscuit cutter (or a drinking glass about that size).
- Place on ungreased baking sheet.
- Bake 8-10min or until golden brown.
Low Fat Baking Mix (homemade ‘Bisquick’)
Published 28 April, 2011| Low Fat Baking Mix (homemade ‘Bisquick’) |
- 4 Cups Flour Plain
- 1/8 C Baking Powder
- 1 1/2 tablespoons Splenda (or sugar)
- 1/2 tablespoon Salt
- 2/3 C Powdered Milk
- 1/3 C Canola Oil
- In a large bowl combine dry ingredients. Add oil by drizzling over mixture. Cut in with pastry blender until mixture resembles corn meal.
- Store in covered container in the refrigerator for up to 3 months.
So tired, with miles to climb
Gaelyne, Bike and Beach
Gaelyne, Bike and Beach
Rod at Maslins Beach
Gaelyne at Maslins Beach
Gaelyne at Maslins Beach
Gaelyne at Maslins Beach
Gaelyne at Maslins Beach
Rod at Maslins Beach
Rod on steps at Maslins Beach
Rod looking towards the sea
Chemo Day - Drugs
Chemo Day - Receiving treatment
Chemo Day - Adriamycin
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Contemplating
Koala and "Bald Eagle"
Rod at the Avoca
Rod and Gaelyne Webcam Snap
Walk abouts
My Christmas Gnome
Rod enjoys a few prawns
Rod carving turkey
Boxing Day
Merry Christmas Gaelyne
Merry Christmas Gaelyne
My Christmas Gnome
Valentines Day 2006
Valentines Day 2006
Valentines Day 2006
Port Noarlunga 25 July 2004
Gaelyne, Rod and Samara
Gaelyne, Rod and Samara
Gaelyne and Vicki
Rod Christmas 2006
Christmas 1964 Gaelyne & Mom (Double Exposure)
Pregnant for Christopher 1987
Dress rehearsal
Andersen mafia (not really)
The Andersen Mafia ... in a good mood!
Family Photo
SDCUCI Honorary Lifetime Memberships
SDCUCI Honorary Lifetime Memberships
SDCUCI Honorary Lifetime Memberships
Gaelyne
Morialta Conservation Park