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.

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.

QUINCES IN SPICED WINE SYRUP

When I was a kid stewed quinces appeared as a dessert each autumn. We didn’t have a quince tree so I’m guessing Mum was given them by a friend. Like most stewed fruit, Mum served them with a custard and ice cream, they needed a sweet topping as they were a bit tart. You don’t seem them around much these days, the only mention of quinces seems to be quince paste. If you do find some they’re worth trying out, either with spices like this recipe or stewed.