Hunter Organic Growers Society Inc.


	MAIN MEALS Jerusalem Artichoke Curry Corn and Cheese Casserole Gluternburgers Spinach and Cheese Loaf Spinach and Cheese Mornay Brown Rice Casserole Zucchini and Tomato Spagetti Billie's Vegetable Casserole Stewed Meat with Onions and Raisins (or Picadillo) Maria Codfish A Lental Dish Bean and Cheese Loaf Cottage Cod Loaf Easy Quiche Farmhouse Potage Meatless Meatloaf Jerusalem Artichoke Curry. INGREDIENTS: 1 medium onion, sliced. 1 clove garlic, crushed. 1-2 level tspn curry powder. 90 gm butter. 360 gm artichokes, well scrubbed and cut to uniform size. 1 level tblspn shredded coconut. 1 medium capsicum, cut into fine strips. 5 ml water. Salt. METHOD: Cook onion in butter until about to turn brown. Add curry powder and garlic and fry 2 minutes gently. Add artichokes, capsicum, coconut and garlic (if garlic is added earlier, it burns). Add water, cover and simmer for about 20 minutes. Test vegetables for readiness. There should be enough liquid left to make a sauce, but if it is too dry, add a small amount of stock or hot water - serve with cooked rice. Serves 3. Corn and Cheese Casserole. INGREDIENTS: 3 tblspn chopped onion. Butter. 2 cups corn (canned, frozen or fresh). 4 eggs, beaten. 2 cups cooked brown rice 1/2tspn sweet paprika (for sprinkling on top). cup grated cheese. 1 small green pepper, chopped finely (or less if desired). METHOD: Brown onion in about 1 tblspn butter. Add remaining ingredients and mix together. Place in a greased casserole dish and cook 20 minutes in a moderate oven. Glutenburgers INGREDIENTS: 1/2 cup gluten flour. 3/4 cup toasted breadcrumbs. 1 large onion, chopped. 1 cup cottage cheese. 2 eggs.1/2 tspn mixed herbs. Salt, if necessary. 4 tblspn parsley, chopped. METHOD: Mix all ingredients and form into patties (soft mixture). Brown slowly in a large pan in a little oil. Make a gravy and pour over patties, cooking slowly for half and hour OR make some tomato gravy (chop several tomatoes and sirmer with fresh herbs) and again cook for half an hour as before. Spinach and Cheese Loaf INGREDIENTS: 2 spring onions. 60 gm butter. 2 cups spinach. Salt and pepper to taste. Pinch nutmeg. 4 eggs. 500 gm cottage cheese. 1/2 cup grated parmesan cheese. METHOD: Chop onions finely. Melt butter in pan, cook onions till soft. Chop spinach, add to pan and quickly cook to evaporate moisture. Season with salt and pepper and a good pinch of nutmeg. Beat eggs lightly, add to spinach mixture with cottage cheese. Combine well. Put into a greased casserole dish and sprinkle with parmesan cheese. Bake in a moderate oven for 25-30 minutes. Spinach and Cheese Mornay. INGREDIENTS: 1 bunch spinach (10 stalks) 1 large onion. 250 gm zucchini. 60 gm butter. 2 tblspn flour.1 1/4 cups milk. 60 gm cheese. Salt, pepper. 30 gm butter extra. 1 cup fresh breadcrumbs. METHOD: Wash spinach, remove-stalks, chop leaves roughly. Put spinach in saucepan with just enough water to cover bottom of saucepan. Simmer covered 5 minutes - drain, chop finely. Peel and slice onion, slice zucchini. Heat 30 gm butter in saucepan, add onion and zucchini - cook 2 minutes. Put spinach in bottom of casserole dish, top with onion and zucchini. Melt remaining 30 gm butter in pan, add flour, stir until smooth, cook 1 minute.. Add milk gradually, stir until smooth, stir until sauce boils and thickens. Reduce heat, add cheese, salt and pepper, stir until cheese has melted. Pour sauce over vegetables. Melt extra butter, add breadcrumbs, combine well. Sprinkle breacrumbs over sauce. Bake uncovered in moderate oven 30-35 minutes or until top is light golden. Serves 2. Brown Rice Casserole. INGREDIENTS: 3 cups chopped and steamed spinach. 2 cups cooked brown rice. 1 1/2 cups tasty cheese, grated. Sliced tomato (about 2 medium). 1/2 cup dried breadcrumbs. 1/2 - 1 cup grated cheese extra. METHOD: Mix spinach, rice and cheese. Place layer in casserole dish, then add a layer of sliced tomato. Add another layer of spinach mixture, then another layer of sliced tomato. Finish with a layer of spinach/rice mixture. Sprinkle with breadcrumbs and extra grated cheese. Bake in a moderate oven for 20 minutes or until heated through and cheese on top is melted. Zucchini and Tomato Spaghetti. INGREDIENTS: 375 gm spaghetti. 30 gm butter 1 clove garlic. 1 onion. Salt, pepper. 425 gm can peeled tomatoes (or use fresh). 1 tblspn tomato puree. 250 gm zucchini. METHOD: Cook spaghetti in boiling salted water 15 min. or until just tender. Drain well. While cooking, heat butter in frypan, add peeled and chopped onion and crushed garlic to pan, cook 2 min. Add undrained tomatoes (or cut up fresh ones) - mashed well with a fork - tomato paste, salt and pepper. Simmer, uncovered 5 minutes. Add coarsely grated zucchini to tomatoes, stir over heat for 2-3 min. Serve hot over spaghetti. If desired sprinkle with grated cheese. Billie's Vegetable Casserole. I've been making this now for about 12 months, and every time I make it different, so you can use whatever's in the garden at the time! If you've plenty of time, previously cook a quantity of vegetables, any kind. I used kale, spinach, cabbage, capsicum, carrots, onion, tomatoes and a little bit of leftover cooked rice. You don't have to precook these, but it saves final cooking time if you do. Cook a quantity of potatoes - drain and mash, with a clove (or more) of crushed garlic. Place the vegetables in the bottom of a greased casserole dish or deep tray. Make a thick cheese sauce (I use soy powder to make up the milk, but you can use any kind of milk). Use 30gm butterheat gently, then add 30gm flour. Cook for about 1 min. then take off the heat and stir in a little milk, mixing to a smooth paste in the saucepan. Gradually add more milk, stirring over the heat (very gently). When blended and heated through, add about 2 cups of grated cheese, to 20 ml. of milk (already blended in). Stir until the cheese is melted and the sauce is thick and smooth. Pour this over the vegies, and spread the mashed potato over the top (1-3 cm deep layer of potato is good). Sprinkle the top with dried breadcrumbs (plus some lecithin if you like), then a layer of grated cheese, then another sprinkle of breadcrumbs. You can put a few slices of tomato on the top for garnish, or some parsley. If the vegies are not precooked, cook in moderate oven for 1-1/2 hours. If the vegies are cooked, it's just a matter of heating everything through, and melting the cheese on top. Stewed Meat with Onions and Raisins (or Picadillo) INGREDIENTS: lkg stewing beef, cut into large cubes. 1 tspn salt. Water. 2 tblspn oil. 1 onion, finely chopped. 3 large cloves garlic, crushed.3 large tomatoes, peeled, seeded and chopped (I use canned ones). 1 red pepper, seeded and chopped. 12 or 20 pimento stuffed olives. 1/2 tspn ground cloves. 2 tspn vinegar. 1 cup raisins. METHOD: Place beef in a casserole. Add 1/2 tspn salt and water, just to cover the meat. Bring to the boil, lower heat and simmer, covered l 1/2 hrs. Remove lid and simmer until liquid has almost completely evaporated. Heat the oil in a pan and saute the onion and garlic until golden brown. Add the tomatoes and simmer 5 minutes. Add the red pepper, olives, cloves and vinegar, and simmer 15 min. until tomatoes are cooked to a puree. Add the beef and raisins and cook 10 minutes more. Serve with rice. Maria Codfish INGREDIENTS: 1 cod. 2-3 potatoes, sliced. 2-3 onions, sliced. 2-3 tomatoes, sliced. Bay leaves. 3 cloves garlic, crushed. Parsley. Olive oil. 1 cup white wine. METHOD: Soak the fish overnight to remove the salt. Peel off the skin and trim. Cut the fish into small rectangular pieces, rinse and dry well. Arrange the fish in an earthenware dish. Add a layer of potatoes, onion and tomatoes. Top with the garlic, bay leaves and lots of parsley. Pour some olive oil on the fish. Add the cup of white wine and 1/2 cup water. Cook at 275 0 F (140 0 C) for 1- 1 1/2 hrs. A Lentil Dish. To serve with the codfish, or great with corned beef or lamb or smoked chook INGREDIENTS: 240 gm lentils. A few bay leaves. 1 small onion, chopped1/2 tspn dried thyme 45 gm lard 1 tblspn sour cream. 1 tblspn lemon juice 120 tspn salt 30 gm flour METHOD: Place lentils, bay leaves, thyme and onion in a saucepan. Simmer until tender, drain, but keep aside 15 ml of the liquid. Melt the lard in a saucepan. Add the flour and blend to a smooth paste. Add the liquid kept aside and bring to the soil, stirring all the time. Add the lentils, salt and the lemon juice and cook for 5 minutes. Add the sour cream just before serving. Bean and Cheese Loaf. INGREDIENTS: 300 gm cooked lima beans. 120 gm cream cheese. 2 pimentoes chopped finely (used tinned it you like). A few tblspn parsley, chopped. 1/2 tspn salt. 1/2 tspn dried marjoram. 60 gm soft wholemeal breadcrumbs. 60 gm butter, melted. 1 large tomato sliced. French dressing Extra tomato and Parmesan cheese. METHOD: Mash the beans, the cheese and the pimentoes together. Add the parsley, salt, marjoram and enough of the breadcrumbs to make a good, thick consistency. Shape into a loaf in a shallow dish or on a tray (previously greased). Cook about 30 min. at 360 F (110 C) until brown. While cooking, baste several times with the melted butter. place thin slices of tornato sprinkled with parmesan on top a few minutes before removing from oven. Serve imediately with extra sliced tomato which has been marinated in French dressing. Cottage Cod Loaf. INGREDIENTS: 300 gm smoked cod. 2 tspn grated onion. 1 tblspn chopped chives. 250 gm cottage cheese. Juice of 1 lemon. 1 stalk celery, chopped. 1/2 cup chopped almonds. METHOD: Soak the cod overnight. Strain and with fresh water bring to boil- Simmer gently. Cool and flake fish. Add remaining ingredients and mix well. press into a buttered loaf pan and chill. Slice to serve with rye crackers. Easy Quiche. INGREDIENTS: 8 slices wholemeal bread. 4 grated carrots. 2 chopped onions 250 gm cottage cheese. 400 ml skim milk. 4 eggs. 40 gm tasty cheese. Salt and pepper to taste. METHOD: Line a flan dish with the bread. Cook carrots and onions in water until soft. Drain leaving a little water to moisten. Mix in cottage cheese. Beat eggs with milk, salt and pepper. Add to carrot mixture and spoon combined mixture into bread-lined flan dish. Sprinkle with grated cheese (tasty) and bake in a moderate over for 35 minutes or until firm. Farmhouse Potage. INGREDIENTS: 3 tblspn butter. 2 large onions, chopped. 2 cloves garlic, crushed. 250 gm carrot, peeled and chopped. 1 x 425 gm can whole peeled tomatoes (or fresh). 1/2 cup haricot beans, soaked overnight. 6 cups water. 1tspn salt. 1/2 tspn ground black pepper, or pinch ordinary pepper. 1/4 tspn oregano. 2 tspn sugar. 1 tblspn freshly-chepped parsley. 1 bayleaf. 1/2 cup wholemeal macaroni. 1 large potato, peeled (if desired) and chopped. 3 sticks celery, chopped. Grated Parmesan cheese. METHOD: Melt the butter in a large saucepan. Add onions, garlic and carrots and fry gently for 5 minutes. Add tomatoes, haricot beans, water and seasonings. Bring to the boil and simmer for 1 hour. Add macaroni, potato and celery and simmer for a further 30 minutes. Adjust seasonings if necessary. Serve sprinkled with grated parmesan cheese and accompanied with crusty bread and a green salad. Meatless Meatloaf. INGREDIENTS: 1 cup chopped mixed nuts. 1 cup wholewheat breadcrumbs. 1 cup cooked rice. 1/2 tspn dried basil. 1/4 tspn thyme. 1 chopped onion. 3 tblspn butter, melted. Oregano to taste (optional). Salt, pepper, dash worcestershire sauce. Sunflower seeds. Water. METHOD: Mix all the ingredients, add a little water to moisten. Press into a buttered loaf tin, bake at 370 F for 35 minutes, dotting with melted butter. Serve with or without mushroom or tomato sauce and a green salad. (If fresh herbs are available, use them in preference to the dried herbs, but adjust the quantity - use more of the fresh herbs). I also use brown rice, but either brown white will do. [ back to Recipe Book ] [ Home ] [ News ] [ Magazine ] [ Hints & Tips ] [ Recipe Book ] [ Join H.O.G.S ] [ Links ] [ Email Me ]

MAIN MEALS

Jerusalem Artichoke Curry

Corn and Cheese Casserole

Gluternburgers

Spinach and Cheese Loaf

Spinach and Cheese Mornay

Brown Rice Casserole

Zucchini and Tomato Spagetti

Billie's Vegetable Casserole

Stewed Meat with Onions and Raisins (or Picadillo)

Maria Codfish

A Lental Dish

Bean and Cheese Loaf

Cottage Cod Loaf

Easy Quiche

Farmhouse Potage

Meatless Meatloaf

Jerusalem Artichoke Curry.

INGREDIENTS:

1 medium onion, sliced.
1 clove garlic, crushed.
1-2 level tspn curry powder.
90 gm butter.
360 gm artichokes, well scrubbed and cut to uniform size.
1 level tblspn shredded coconut.
1 medium capsicum, cut into fine strips.
5 ml water.
Salt.

METHOD: Cook onion in butter until about to turn brown. Add curry powder and garlic and fry 2 minutes gently. Add artichokes, capsicum, coconut and garlic (if garlic is added earlier, it burns). Add water, cover and simmer for about 20 minutes. Test vegetables for readiness. There should be enough liquid left to make a sauce, but if it is too dry, add a small amount of stock or hot water - serve with cooked rice. Serves 3.

Corn and Cheese Casserole.

INGREDIENTS:

3 tblspn chopped onion.
Butter.
2 cups corn (canned, frozen or fresh).
4 eggs, beaten.
2 cups cooked brown rice
1/2tspn sweet paprika (for sprinkling on top).
cup grated cheese.
1 small green pepper, chopped finely (or less if desired).

METHOD: Brown onion in about 1 tblspn butter. Add remaining ingredients and mix together. Place in a greased casserole dish and cook 20 minutes in a moderate oven.

Glutenburgers

INGREDIENTS:

1/2 cup gluten flour.
3/4 cup toasted breadcrumbs.
1 large onion, chopped.
1 cup cottage cheese.
2 eggs.1/2 tspn mixed herbs.
Salt, if necessary.
4 tblspn parsley, chopped.

METHOD: Mix all ingredients and form into patties (soft mixture). Brown slowly in a large pan in a little oil. Make a gravy and pour over patties, cooking slowly for half and hour OR make some tomato gravy (chop several tomatoes and sirmer with fresh herbs) and again cook for half an hour as before.

Spinach and Cheese Loaf

INGREDIENTS:

2 spring onions.
60 gm butter.
2 cups spinach.
Salt and pepper to taste.
Pinch nutmeg.
4 eggs.
500 gm cottage cheese.
1/2 cup grated parmesan cheese.

METHOD: Chop onions finely. Melt butter in pan, cook onions till soft. Chop spinach, add to pan and quickly cook to evaporate moisture. Season with salt and pepper and a good pinch of nutmeg. Beat eggs lightly, add to spinach mixture with cottage cheese. Combine well. Put into a greased casserole dish and sprinkle with parmesan cheese. Bake in a moderate oven for 25-30 minutes.

Spinach and Cheese Mornay.

INGREDIENTS:

1 bunch spinach (10 stalks)
1 large onion.
250 gm zucchini.
60 gm butter.
2 tblspn flour.1 1/4 cups milk.
60 gm cheese.
Salt, pepper.
30 gm butter extra.
1 cup fresh breadcrumbs.

METHOD: Wash spinach, remove-stalks, chop leaves roughly. Put spinach in saucepan with just enough water to cover bottom of saucepan. Simmer covered 5 minutes - drain, chop finely. Peel and slice onion, slice zucchini. Heat 30 gm butter in saucepan, add onion and zucchini - cook 2 minutes. Put spinach in bottom of casserole dish, top with onion and zucchini. Melt remaining 30 gm butter in pan, add flour, stir until smooth, cook 1 minute.. Add milk gradually, stir until smooth, stir until sauce boils and thickens. Reduce heat, add cheese, salt and pepper, stir until cheese has melted. Pour sauce over vegetables. Melt extra butter, add breadcrumbs, combine well. Sprinkle breacrumbs over sauce. Bake uncovered in moderate oven 30-35 minutes or until top is light golden. Serves 2.

Brown Rice Casserole.

INGREDIENTS:

3 cups chopped and steamed spinach.
2 cups cooked brown rice.
1 1/2 cups tasty cheese, grated.
Sliced tomato (about 2 medium). 1/2 cup dried breadcrumbs.
1/2 - 1 cup grated cheese extra.

METHOD: Mix spinach, rice and cheese. Place layer in casserole dish, then add a layer of sliced tomato. Add another layer of spinach mixture, then another layer of sliced tomato. Finish with a layer of spinach/rice mixture. Sprinkle with breadcrumbs and extra grated cheese. Bake in a moderate oven for 20 minutes or until heated through and cheese on top is melted.

Zucchini and Tomato Spaghetti.

INGREDIENTS:

375 gm spaghetti.
30 gm butter
1 clove garlic.
1 onion.
Salt, pepper.
425 gm can peeled tomatoes (or use fresh).
1 tblspn tomato puree.
250 gm zucchini.

METHOD: Cook spaghetti in boiling salted water 15 min. or until just tender. Drain well. While cooking, heat butter in frypan, add peeled and chopped onion and crushed garlic to pan, cook 2 min. Add undrained tomatoes (or cut up fresh ones) - mashed well with a fork - tomato paste, salt and pepper. Simmer, uncovered 5 minutes. Add coarsely grated zucchini to tomatoes, stir over heat for 2-3 min. Serve hot over spaghetti. If desired sprinkle with grated cheese.

Billie's Vegetable Casserole.

I've been making this now for about 12 months, and every time I make it different, so you can use whatever's in the garden at the time! If you've plenty of time, previously cook a quantity of vegetables, any kind. I used kale, spinach, cabbage, capsicum, carrots, onion, tomatoes and a little bit of leftover cooked rice. You don't have to precook these, but it saves final cooking time if you do. Cook a quantity of potatoes - drain and mash, with a clove (or more) of crushed garlic. Place the vegetables in the bottom of a greased casserole dish or deep tray. Make a thick cheese sauce (I use soy powder to make up the milk, but you can use any kind of milk). Use 30gm butterheat gently, then add 30gm flour. Cook for about 1 min. then take off the heat and stir in a little milk, mixing to a smooth paste in the saucepan. Gradually add more milk, stirring over the heat (very gently). When blended and heated through, add about 2 cups of grated cheese, to 20 ml. of milk (already blended in). Stir until the cheese is melted and the sauce is thick and smooth. Pour this over the vegies, and spread the mashed potato over the top (1-3 cm deep layer of potato is good). Sprinkle the top with dried breadcrumbs (plus some lecithin if you like), then a layer of grated cheese, then another sprinkle of breadcrumbs. You can put a few slices of tomato on the top for garnish, or some parsley. If the vegies are not precooked, cook in moderate oven for 1-1/2 hours. If the vegies are cooked, it's just a matter of heating everything through, and melting the cheese on top.

Stewed Meat with Onions and Raisins (or Picadillo)

INGREDIENTS:

lkg stewing beef, cut into large cubes.
1 tspn salt.
Water.
2 tblspn oil.
1 onion, finely chopped.
3 large cloves garlic, crushed.3 large tomatoes, peeled, seeded and chopped (I use canned ones).
1 red pepper, seeded and chopped.
12 or 20 pimento stuffed olives.
1/2 tspn ground cloves.
2 tspn vinegar.
1 cup raisins.

METHOD: Place beef in a casserole. Add 1/2 tspn salt and water, just to cover the meat. Bring to the boil, lower heat and simmer, covered l 1/2 hrs. Remove lid and simmer until liquid has almost completely evaporated. Heat the oil in a pan and saute the onion and garlic until golden brown. Add the tomatoes and simmer 5 minutes. Add the red pepper, olives, cloves and vinegar, and simmer 15 min. until tomatoes are cooked to a puree. Add the beef and raisins and cook 10 minutes more. Serve with rice.

Maria Codfish

INGREDIENTS:

1 cod.
2-3 potatoes, sliced. 2-3 onions, sliced. 2-3 tomatoes, sliced. Bay leaves.
3 cloves garlic, crushed. Parsley.
Olive oil.
1 cup white wine.

METHOD: Soak the fish overnight to remove the salt. Peel off the skin and trim. Cut the fish into small rectangular pieces, rinse and dry well. Arrange the fish in an earthenware dish. Add a layer of potatoes, onion and tomatoes. Top with the garlic, bay leaves and lots of parsley. Pour some olive oil on the fish. Add the cup of white wine and 1/2 cup water. Cook at 275 0 F (140 0 C) for 1- 1 1/2 hrs.

A Lentil Dish.
To serve with the codfish, or great with corned beef or lamb or smoked chook

INGREDIENTS:

240 gm lentils.
A few bay leaves.
1 small onion, chopped1/2 tspn dried thyme
45 gm lard
1 tblspn sour cream.
1 tblspn lemon juice
120 tspn salt
30 gm flour

METHOD: Place lentils, bay leaves, thyme and onion in a saucepan. Simmer until tender, drain, but keep aside 15 ml of the liquid. Melt the lard in a saucepan. Add the flour and blend to a smooth paste. Add the liquid kept aside and bring to the soil, stirring all the time. Add the lentils, salt and the lemon juice and cook for 5 minutes. Add the sour cream just before serving.

Bean and Cheese Loaf.

INGREDIENTS:

300 gm cooked lima beans.
120 gm cream cheese.
2 pimentoes chopped finely (used tinned it you like).
A few tblspn parsley, chopped.
1/2 tspn salt.
1/2 tspn dried marjoram.
60 gm soft wholemeal breadcrumbs.
60 gm butter, melted.
1 large tomato sliced.
French dressing
Extra tomato and Parmesan cheese.

METHOD: Mash the beans, the cheese and the pimentoes together. Add the parsley, salt, marjoram and enough of the breadcrumbs to make a good, thick consistency. Shape into a loaf in a shallow dish or on a tray (previously greased). Cook about 30 min. at 360 F (110 C) until brown. While cooking, baste several times with the melted butter. place thin slices of tornato sprinkled with parmesan on top a few minutes before removing from oven. Serve imediately with extra sliced tomato which has been marinated in French dressing.

Cottage Cod Loaf.

INGREDIENTS:

300 gm smoked cod.
2 tspn grated onion.
1 tblspn chopped chives.
250 gm cottage cheese.
Juice of 1 lemon.
1 stalk celery, chopped.
1/2 cup chopped almonds.

METHOD: Soak the cod overnight. Strain and with fresh water bring to boil- Simmer gently. Cool and flake fish. Add remaining ingredients and mix well. press into a buttered loaf pan and chill. Slice to serve with rye crackers.

Easy Quiche.

INGREDIENTS:

8 slices wholemeal bread.
4 grated carrots.
2 chopped onions
250 gm cottage cheese.
400 ml skim milk.
4 eggs.
40 gm tasty cheese.
Salt and pepper to taste.

METHOD: Line a flan dish with the bread. Cook carrots and onions in water until soft. Drain leaving a little water to moisten. Mix in cottage cheese. Beat eggs with milk, salt and pepper. Add to carrot mixture and spoon combined mixture into bread-lined flan dish. Sprinkle with grated cheese (tasty) and bake in a moderate over for 35 minutes or until firm.

Farmhouse Potage.

INGREDIENTS:

3 tblspn butter.
2 large onions, chopped.
2 cloves garlic, crushed.
250 gm carrot, peeled and chopped.
1 x 425 gm can whole peeled tomatoes (or fresh).
1/2 cup haricot beans, soaked overnight.
6 cups water.
1tspn salt.
1/2 tspn ground black pepper, or pinch ordinary pepper.
1/4 tspn oregano.
2 tspn sugar.
1 tblspn freshly-chepped parsley.
1 bayleaf.
1/2 cup wholemeal macaroni.
1 large potato, peeled (if desired) and chopped.
3 sticks celery, chopped.
Grated Parmesan cheese.

METHOD: Melt the butter in a large saucepan. Add onions, garlic and carrots and fry gently for 5 minutes. Add tomatoes, haricot beans, water and seasonings. Bring to the boil and simmer for 1 hour. Add macaroni, potato and celery and simmer for a further 30 minutes. Adjust seasonings if necessary. Serve sprinkled with grated parmesan cheese and accompanied with crusty bread and a green salad.

Meatless Meatloaf.

INGREDIENTS:

1 cup chopped mixed nuts.
1 cup wholewheat breadcrumbs.
1 cup cooked rice.
1/2 tspn dried basil.
1/4 tspn thyme.
1 chopped onion.
3 tblspn butter, melted.
Oregano to taste (optional).
Salt, pepper, dash worcestershire sauce.
Sunflower seeds.
Water.

METHOD: Mix all the ingredients, add a little water to moisten. Press into a buttered loaf tin, bake at 370 F for 35 minutes, dotting with melted butter. Serve with or without mushroom or tomato sauce and a green salad. (If fresh herbs are available, use them in preference to the dried herbs, but adjust the quantity - use more of the fresh herbs). I also use brown rice, but either brown white will do.

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