Daddy’s Angels – Cordelia

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Hi All,

Just to let you know I have moved Daddy’s Angels to Smashwords as I can make it free there and you can still write a review if you wish.

Love to know what you think.

Deb

© 2018 Deborah Whittam

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July – Advance Australia Fare – 20/7

20th July 2018

Jun20

Spaghetti Sauce
2 lbs. ground Emu
2 cups chopped onion
1 green pepper, chopped
1 – 32 oz. jar prepared spaghetti sauce (your brand choice).
2 – 1 lb. cans tomatoes with juice
1 – 15 oz. can tomato sauce
1 – 8 oz. can mushrooms, drained tsp. parsley flakes
1 tsp. basil
1½ tsp. chili powder
1 tsp. Italian seasoning
1 tsp. garlic powder
1 bay leaf
1 tsp. salt
½ tsp. black pepper

Brown meat; drain. Add remaining ingredients in a large pot and simmer for 2-3 hours. Makes a thick, meaty sauce with a zesty chili flavor. Make sauce a few hours ahead of serving, then reheat to serve. The flavors will develop nicely. Mixture will sauce approximately two pounds of cooked spaghetti.

© 2018 Deborah Whittam

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July – Advance Australia Fare – 19/7

19th July 2018

Jun19

An Australian and New Zealand Tradition

Anzac Biscuits

Ingredients
Serves: 24 

  • 1 cup rolled oats
  • 1 cup plain flour
  • 3/4 cup white sugar
  • 3/4 cup dessicated coconut
  • 125 g butter
  • 1 tablespoon golden syrup
  • 1 teaspoon baking soda
  • 2 tablespoons boiling water
Directions
Preparation:10min  ›  Cook:15min  ›  Extra time:5min  ›  Ready in:30min 

  1. Preheat oven to 180 degrees C.
  2. Grease a biscuit tray.
  3. Mix oats, flour, sugar and coconut together.
  4. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
  5. Add butter mixture to the dry ingredients. Drop the mixture by teaspoons on greased biscuit tray.
  6. Bake for 12-15 minutes.

 

© 2018 Deborah Whittam

Visit my archives