New ideas for filling winter meals something the kids will like?

Answer 1

Brown the chick quarters half way, drain the grease then brown the rice, then add water, tomatoes, onions, camino, NO SALT, garlic, then simmer till the rice is fluffy. Trick is to serve lots of quarters. What i do is take off the skin and bones, then throw the meat back in. Served with mashed potatos, and corn and tea and good to go. Use the bones and skin, in your next pot of beans when they simmer. Gives them a good taste.

For desert, some cheap jello with fruit inside.

Answer 2

Elvis Burger with chopped salad and pickled gherkin
Serves 4

• 1 dried red chilli
• ½ a red onion, peeled and finely chopped
• a sprig of fresh tarragon, leaves picked and chopped
• 1 large free-range or organic egg
• a handful of breadcrumbs
• 1 teaspoon Dijon mustard
• 2 tablespoons freshly grated Parmesan
• a good pinch of ground nutmeg
• 1kg beef mince
oil, for frying
• salt and freshly ground black pepper
• 1 cos lettuce
• 4 plum tomatoes
• 1 cucumber
• 4 ciabatta rolls
• 4 large pickled gherkins


Parmesan cheese may seem a little unusual in this recipe, but it really gives the burgers a great flavour – give it a bash.

Grind up the red chilli in a pestle and mortar, and mix it in a bowl with the onion, tarragon, egg, breadcrumbs, mustard, Parmesan, nutmeg and beef. Shape into four patties and refrigerate for half an hour or so to give them a chance to firm up slightly.

When you're ready to cook the burgers, get a frying or griddle pan nice and hot. Brush the pan with a little oil, season the burgers generously with salt and pepper, and cook them for 10 minutes, turning them carefully every minute or so, until they're nice and pink and juicy, or longer if you like them well done. Make sure they don't break up as you turn them.

Meanwhile, roughly chop the lettuce, tomato and cucumber, mix together and set aside. Once the burgers are cooked, split the rolls into two and toast them quickly on the griddle or in a toaster. Sandwich the cooked 'Elvis' burger between the toasted rolls and serve them on individual plates with the gherkins and some of the chopped salad (add a little extra virgin olive oil or dressing if you like) on the side.


Beef Stroganoff

Ingredients
Olive Oil 1 tbsp
Beef Steaks 750 gm Diced
Onion(s) 1 litre Finely chopped
Freshly Crushed Garlic 1 tsp
Smoked Paprika 1 tsp
Dijon Mustard 1 tbsp
Chicken Stock 1 cup(s)
Tomato Paste 1 tbsp
Mushrooms, button 250 gm
Light Sour Cream 3/4 cup(s) 175ml
Chives (Fresh) 2 tbsp Sliced

Recipe Directions:

Heat the oil in a large saucepan over medium heat to high heat. Cook the beef for 4-5 minutes. Add the onion and cook for 2-3 minutes.
Stir in the garlic, and Smoked Paprika and cook for 1 minute. Add the Dijon mustard, chicken stock, tomato paste and mushrooms. Bring to the boil and simmer for 10 minutes.
Stir the sour cream and chives through.
Serve with pasta noodles, or baby herb potatoes and green salad.

Answer 3

Beef Taco Bake

Serves: 4

Ingredients:

1 lb. ground beef
1 can (10 3/4 oz.) Tomato Soup
1 cup (small jar) Chunky Salsa OR Picante Sauce
1/2 cup milk
6 (8") flour tortillas, cut into 1" pieces OR 8 (6") corn tortillas, cut into 1" pieces
1 cup shredded Cheddar cheese (4 oz.)

Directions:

COOK beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat.

ADD soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.

BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining cheese.

Answer 4

big bowls of chili, celery on the side and a big cinnamon roll for dessert.

Fried noodles. Let the frozen kind thaw and fry them to a golden brown and serve with brown gravy.