Sunbeam DF4400 Main Courses, Chilli CON Carne, Heat oil in cooking vessel on No, Party Time Tacos

Main Courses.

SPAGHETTI BOLOGNAISE Makes 6 servings

2 tablespoons oil

2 onions, chopped

2 stalks celery, chopped

2 cloves garlic, crushed

125g fresh mushrooms, thickly sliced

750g minced topside steak

1 tablespoon tomato paste

440g can whole tomatoes, undrained, cut up

1 tablespoon chopped fresh parsley

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

1 bay leaf

1/4 teaspoon nutmeg Salt and pepper Hot cooked spaghetti Parmesan cheese and parsley

Heat oil in cooking vessel on No. 4; fry onion, celery, garlic and mushrooms until soft. Add minced steak and brown evenly. Add remaining ingredients, except spaghetti and garnishes; reduce heat to Simmer; cover and cook for 20 to 30 minutes. Serve sauce over hot spaghetti; sprinkle with parmesan cheese and garnish with parsley, if desired.

CHILLI CON CARNE Makes 6 servings

2 tablespoons oil

2 onions, finely chopped

1-2 cloves garlic, crushed

1 green capsicum, seeded, cut into strips

1 kg minced topside steak

440g can whole tomatoes, drained and chopped, juice reserved

Reserved juice, plus water to make 2 cups

1/4 cup tomato paste

1 beef stock cube, crushed

1 bay leaf

1/2 teaspoon dried basil leaves

1 teaspoon chilli powder

1 teaspoon salt

1 teaspoon sugar Pepper

2 x 310g cans kidney beans

Heat oil in cooking vessel on No. 5;

fry onion, garlic, capsicum and mince until meat changes colour, about 5 to 8 minutes. Add tomatoes, juice-water mixture, tomato paste, stock cube, bay leaf, basil, chilli powder, salt, sugar and pepper to taste. Bring mixture to the boil; reduce heat to Simmer and cook uncovered for 1 hour, stirring occasionally. Add kidney beans; simmer for a further 10 minutes and adjust seasonings. Serve over boiled rice or buttered noodles, if desired.

NOTE: Chilli powders vary in strength, adjust to suit taste.

PARTY TIME TACOS Makes 16 to 20

1 tablespoon oil

1kg (2 lb) minced beef

2 x 440g cans tomatoes; cut up

1 tablespoon ground cumin

1 tablespoon dried oregano

1 tablespoon Mexican-style chilli powder, or to taste

Salt and pepper

16 to 20 taco shells, warmed

ASSORTED GARNISHES

Shredded cheddar cheese and lettuce chopped, green capsicum chopped, unpeeled tomatoes chopped, onion and sour-light cream.

Heat oil in cooking vessel on No. 3; add meat and brown well. Add tomatoes with juice from can, cumin, oregano, chilli powder, salt and pepper to taste. Heat to boiling; reduce heat to Simmer and cook, uncovered, and stirring occasionally until mixture is thickened and liquid is almost absorbed, about 20 to 25 minutes. Spoon taco mixture into warm crisp taco shells; top with assorted garnishes, as desired.

NOTE: Taco shells are available through most retail grocery stores.

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