Margaret’s Chicken or Beef in Mustard and Wine


chicken portions (or beef)

prepared mustard

black pepper

garlic – crushed



little oil

chopped onion

thickly sliced carrots

yellow and red peppers

equal quantities dry red wine and water (about 1/2-1 cup)

Method: Smear chicken with mustard, garlic, pepper, cumin, nutmeg, and oil. Fry onion, carrots, and peppers. Add chicken portions to […]

Mom’s Sweet & Sour Roast


1 piece of meat – no. 5 or shoulder

1/2 cup vinegar

1/2 cup soy sauce

less than 1/2 cup sugar

lots of crushed garlic


Marinade in fridge at least 2 days. Bake in oven till tender.

Alison’s Meatballs in Tomato Sauce

Ingredients: Sauce:

3 Tablespoons oil

1 tin peeled tomatoes

4-5 cloves garlic – slit

salt, pepper, oregano, basil


About 1/2 kg minced meat

2 Tablespoons butter

3 Tablespoons onion – minced

1 egg

1 cup breadcrumbs

salt and pepper, oregano, basil

1 cup milk


Method: […]

Auntie Myra’s Tomato Bredie


meat or chicken

sliced onions

tomato puree

little sugar


salt, pepper

Method: Brown onions in little oil. Add seasoned meat and little water. Continue cooking, stirring, and adding water if necessary. Add tomato puree and little sugar. Add potatoes, and cook till potatoes soft.

Dian’s Braised Lamb Chops


lamb chops

tomato sauce

Telma onion soup powder

Method: Spray or grease ovenware dish. Blend little tomato sauce, soup powder and little water (runny, but not to watery). Place chops on top and sprinkle with more soup powder. Add little water. Bake in pre-warmed oven till soft and crispy on top. If necessary, add […]

Jenny’s Lamb Stew with Vinegar and French Beans


1 kg boned shoulder of lamb – cut in 1.5-2″ cubes

1/2 onion – chopped

400 gr fresh flat green beans

8 Tablespoons good wine vinegar

6 Tablespoons olive oil

salt and pepper


Mix all ingredients and bake till ready.

Jenny’s Chops

Coat chops with mustard and brown sugar, and bake till ready.

Vera’s Sweet & Sour Spare Ribs


1 kg chops

2 Tablespoons soy sauce

1 Tablespoon beer or sherry

2 Tablespoons chicken soup mix

2 Tablespoons honey

2 Tabelspoons vinegar

2 Tablespoons sugar

salt and pepper

Method: Mix all ingredients, and pour over chops. Refrigerate several hours, basting occasionally. Bake in very warm oven about 1 hour, basting.

Alison’s Rigatoni


1 medium onion – minced

1/2 small carrot – minced

2 Tablespoons olive oil

1/2 celery stalk – minced

salt and pepper

8 Tablespoons butter

1/4 kg fresh mushrooms – thinly sliced

1/2 kg chicken livers – cut in 1/4″ pieces

half or one-third kg pasta – boiled and drained

2 cups peeled, crushed […]

Spanish Goulash


1 kg lean beef – cut in 2″ squares

1/2 cup flour

1/4 teaspoon salt

black pepper

2 Tablespoons oil

4 onions – chopped

1 clove garlic – chopped

2 Tablespoons pearl barley

4 large prunes – cut up

2 bay leaves

1 teaspoon paprika

4 cups red wine

4 tomatoes – quartered

Method: […]