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INGREDIENTS

• 1 3/4 cups flour
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 cup margarine
• 2 egg yolks
• 1 1/2 teaspoons vanilla
• 1 (300g)packagemilk chocolate chips
• 1 cup sliced almonds, toasted

DIRECTIONS

1. Combine flour and sugars.
2. Mix in margarine until thoroughly blended.
3. Add egg yolks and vanilla.
4. Mix until smooth OR blend in food processor until mixture comes together.
5. Press with floured fingers in 10 by 15 by 1/2-inch cookie sheet with sides.
6. Bake at 350 degrees for 13 to 18 minutes or until light golden.
7. Cool slightly, about 20 minutes.
8. Spread melted chocolate over base; sprinkle nuts on top.
9. Press in lightly.
10. Cool until chocolate sets.
11. Cut into squares or triangles.

INGREDIENTS

• 1 lbsteak
• 1 green bell pepper
• 1 onion
• 4 cups elbow macaroni
• 1 (19ounce)can pineapple chunks
• 3 tablespoons soya sauce
• 3 tablespoonsoil
• soya sauce

DIRECTIONS

1. Boil water in large saucepan, once water is boiling, start cooking elbow macaroni.
2. Cut the steak into 1 inch pieces/chunks.
3. Cut the onion and green bell pepper into chunks (I like to cut them the size I would for a stir fry).
4. Put 2 tablespoons of oil into frying pan and heat.
5. Brown the steak in the oil for about 5 minutes, or until no longer pink.
6. Throw in the onion and green pepper and mix together.
7. Put 1 tablespoon of oil and 1 tablespoon of soya sauce in pan with the mix of steak and veggies, stir together.
8. Drain the pineapples, keeping 1/4 of juice.
9. Throw into the steak and veggies mix and add another tablespoon of soya sauce.
10. Cook together 5 minutes or until pineapple is heated through.
11. Drain elbow macaroni and throw in 2 tablespoons of soya sauce, stir to coat the macaroni.
12. Stir the steak, veggies and pineapple mix into macaroni.
13. Let simmer for 5 minutes over very low heat and serve.
14. *Dependingon how much you like soya sauce, you might want to add some on top to taste*.

INGREDIENTS

• 4 ounces butteror margarine
• 4 ounces brown sugar
• 1 (14ounce)can pineapple rings
• 2 ounces broken pecan nuts
• 2 ouncesglace cherries , halved
• 4 eggs, separated
• 4 ounces caster sugar
• 4 ounces self-raising flour

DIRECTIONS

1. Pre-heat the oven to 350 deg F/ 180 deg Celsius Melt the butter in a saucepan.
2. Pour it into a heavy 9 in/23cm shallow tin (1 1/2 inch/3 cm deep).
3. Sprinkle the brown sugar over the butter.
4. Place one pineapple slice in the centre of the cake tin.
5. Arrange the other pineapple rings around it.
6. Add the glace cherries and the pecan nuts.
7. Beat the egg yolks and sugar together to a light and creamy consistency.
8. Fold the flour into this mixture.
9. Beat the egg whites to the stiff peak stage.
10. Fold them gently into the cake batter.
11. Pour the batter over the pineapple base.
12. Bake for 30 minutes.
13. Turn the cake upside-down on to a serving dish immediately it is removed from the oven, so that the caramel pineapple mixture is on top.
14. Let the cake cool before serving.

INGREDIENTS

• 1 quartstrawberry preserves
• 3 quarts commercial buttermilk

DIRECTIONS

1. Blend buttermilk and strawberry preserves in ice cream freezer container with large whisk.
2. Start ice cream freezer.
3. Ready to serve when freezer turns off.

INGREDIENTS

• 2peeled frozen ripe bananas
• 2 cupseggnog
• 1/4 cup walnutsor pistachio nuts, crumbled
• nutmeg (optional)

DIRECTIONS

1. Put banana pieces and egg nog in the blender.
2. Puree/Pulse mixture until smooooooooooth.
3. Garnish w/nuts of your choice,& a sprinkle of nutmeg if desired.