Warwick Enrichment

WELFARE RECIPES

RICE AND BEAN BURRITOS

NEED:

1 cup cooked rice

1 can (425g) kidney beans (OR substitute 1 cup soaked dry beans)

1 pkt dry taco seasoning

1 onion diced (OR substitute ¼ cup dried onion flakes)

2-3 cloves garlic crushed and chopped finely (OR substitute 2 teaspoons from a jar)

1 can (400g) diced tomatoes (Can use fresh)

1 can cream of mushroom soup

Burrito wraps (OR make your own with ½ cup polenta meal, ½ cup plain flour, 2 eggs, and 1 & ½ cups milk, pinch salt…cook thin crepes in hot pan only on one side. Cool and use as directed)

¾ cup grated tasty cheese

DO:

In dash of oil gently fry onion, garlic.

Add cooked rice and beans, then taco seasoning.

Add tomatoes.

When blended, cool slightly.

Wrap each burrito with enough filling to not overflow.

Place in greased casserole dish.

Pour mushroom soup over, thinning with a little milk if necessary.

Sprinkle with cheese, cover.

Place in hot oven until cheese is bubbly and all ingredients are hot.

SERVE:

With a fresh salad and lashings of guacamole dip.

BRING HOME THE BACON!

NEED:

1 cup wheat soaked in thermos flask all day (or overnight)

250 grams bacon diced (OR substitute ham, spam, or other canned meat)

1 onion diced (or dried flakes)

1 pkg powdered chicken noodle soup mix

½ cabbage, shredded (hope you are growing your own!)

DO:

In hot pan sauté bacon and onion till cooked.

Add drained wheat, soup mix, and cabbage.

Stir fry until fragrant and serve immediately.

LEMON DUMPLINGS

NEED:

Dumplings:
1 & ½ cups SR flour
125 grams butter at room temp
zest 1 or 2 lemons
pinch salt
½ cup caster sugar
milk to mix

Sauce:
1 cup lemon juice
1 cup boiling water
1 cup sugar

DO:
Make dumplings by rubbing butter into all ingredients except milk.
Add milk and make stiff dough.
Form into small balls, (size of a large walnut)
Place in large ceramic dish.
Set aside.
Make sauce by stirring all ingredients together.
Pour over the top of dumplings and process in steam oven for 35 minutes.

NO STEAM OVEN? Place in normal oven at around 110 with a bain marie on the rack beneath. (Water bath)

SERVE:
Immediately with whipped cream, custard or ice cream.