CHICKEN AND MUSHROOM RICE LASAGNE – Gluten Free

I haven’t tried this rice lasagne, although I have made a chicken lasagne both with standard lasagne sheets and with Gluten Free ones. My original recipe uses plain flour like this recipe, but I simply substituted GF plain flour which worked fine. To be totally honest I’m not sure how close to lasagne this rice one would turn out, maybe it would be more a rice slice. I think you’d have to careful you didn’t overcook the rice or it could be quite soggy. Even so it’s probably worth a try.

NANA’S EASY EVERYDAY SOUP

I confess that I’m a soupaholic, the weather only has to be slightly cool and I’m make myself some soup. For visitors I follow a recipe and make ‘proper’ soups, but for myself I make something closer to this old recipe. The big difference between my soup and this is that I just throw everything in (no sautéing) and add a tin of commercial soup – whatever I have in the cupboard. Oh, and I don’t mash or blend it. My end product is a chunky vegetable soup, very filling and great on a cold winter night. Try it and see if you agree!!!!

WARM CABBAGE TOSS – WARM COLESLAW

This recipe was published by the Women’s Weekly in 1993 with the heading ‘Budget Beaters Under $5’. I haven’t worked it out, but I’m guessing it would cost a bit more to make now, almost 30 years later. With the price of iceberg lettuces around $12 each at the moment, it could be a good substitute for a green salad and also something warm during winter to go with a grill.

POPPY SEED HAZELNUT CAKE

I was a bit baffled when I read this recipe as to what a ‘tube pan’ was. A check of google tells me that it’s what I’ve always called a ring tin. I thought that an alternative name for a ring tin was a Bundt tin and have never heard it called a tube pan, but it turns out that they’re the same thing. So to clear up the confusion I thought I’d add a photo of a tube, ring or Bundt pan.

WARM PEACH CAKE

I like the look of this dessert and can imagine it on a cold autumn night with lashings of thick cream. I can’t find a date on it, but the $5 cost makes me think that it isn’t too old. You should be able to make it for about that with canned peaches, but with the current price fresh ones would make it more expensive…..