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OLD Family Recipes

by Jill Greenwood

Pages 2 and 3 of 114

R E C I P E S
Favourite family recipes, from our home to yours.
Ellipse;
Noodles
Rice
Pasta
Ellipse;
O L I V I A ' S
DELICIOUS MACARONI
INGREDIENTS
1 (8 ounce) box elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded cheddar cheese
METHOD
1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
2. Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
3. Fold macaroni into cheese sauce until coated.
Anchovy & Basil Rice
INGREDIENTS

• 2 cups long grain rice 
• 3 – 4 anchovies – roughly chopped
• 1 shallot – finely chopped
• dash of sliced dried chillies
• 2 tbs olive oil
• 1tbs dried basil
• 2 cups vegetable or chicken stock
METHOD

1. Rinse rice.

2. In a small bowl, mix anchovies, chillies, dried basil and olive oil, and leave until rice is cooked.

3. Cook rice with stock and hot water. Once cooked and steamed, add mixed olive oil and shallot then mix well to serve.

This can go well with any main dish.
(serving size 4)
INGREDIENTS
500g chicken breast
(cut into 1.5cm pieces)
250g button mushrooms (sliced)
100g baby spinach
4 rashers bacon (chopped)
1 clove garlic (chopped)
1 onion (chopped)
2 cups chicken broth
1 cup coconut milk (canned)
1 cup Arborio rice
1 tbsp oil (coconut or olive)

METHOD
In a large saucepan, heat the oil. Add the onion and bacon and cook for about 3 minutes.
Add the chicken and garlic, cook for about 4 minutes or until the chicken is almost cooked and starting to golden.
Add the mushrooms and cook for another minute.
Add the rice and stir.
Add the coconut milk, allow to simmer about 2 minutes.
Add the broth and bring to the boil, cover and reduce temperature to low, simmer for about 12-14 minutes or until the broth is absorbed and rice is cooked but slightly firm.
(al dente).
Stir through the baby spinach, season with salt and pepper and enjoy!

Top with cashews for extra delish factor!
Miss Baynie's
Healthy Chicken

Bacon Risotto
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