Tuesday, 16 September 2014



To make this cake, here’s what you’ll need:

4 packages of jell-o (Jelly) in different colors
1 can of sweetened condensed milk

2 envelopes of
unflavored gelatin

To make the whipped frosting, here’s what you’ll need:

1 cup heavy cream
1/2 teaspoon unflavored gelatin
4 tablespoons powdered sugar (versiersuiker)
1/2 teaspoon vanilla

With each package of jell-o (jelly), mix with 1 cup of hot water, stir until it
dissolves, and put it in the fridge.

You’ll need 4 separate containers for the 4 different colors.
Let this chill until it turns to gelatin.

To make your white filling, add both of your gelatin packets
to 2 cups of hot water and stir until it dissolves.

Stir in your can of sweetened condensed milk, and then let this sit and
come to room temperature.

While you’re waiting, prepare your jell-o “jewels”

Now take all of your jell-o, cut it into squares, and pour the squares into
your pan.

I used a springform pan, but you could use any jell-o mold you wanted or just a
glass dish.

Once you have all of your jewels in place, pour the white filling over them.

Place your dish in the fridge, and allow this to set up. It will take
at least 3 hours.

When it’s ready, loosen the edges by running a butter knife around, and place
it on your serving dish.

Now it’s time to make your whipped topping
You could just use Orley whip (1 Box Orley whip mixed with 1/2t Vanilla
& 1T Castor Sugar)

Or if you want your whipped frosting to be a little more stable to hold up longer.:

Put 1/2 tsp of gelatin in a coffee mug with 1 tablespoon of cold water
and let it soften for several minutes.

Heat up 2 cups of hot water in a small sauce pan, and then hold the
bottom of the mug in the hot water to dissolve the gelatin.

Once dissolved, allow to cool to room temperature.

While it’s cooling, whip your heavy cream into whipped cream.

Add the gelatin mixture at the same time as your powdered sugar, and
Frost your cake immediately, and then chil.


After the Tabasco peppers have ripened to the perfect color of red, pick them from the plant, wash, and carefully remove the stems and green caps. Chop peppers and place them in a saucepan. It’s always a good idea to wear kitchen gloves whenever handling fresh peppers.

Add about 1 1/2 cups or more of white vinegar to the pan of chopped Tabasco peppers. Mix in 1 teaspoon of salt. Heat the mixture until it just begins to boil and then turn heat down. Simmer for 5-7 minutes. Allow the pepper and vinegar mixture to cool completely.

Carefully pour the pepper mixture into a blender. Make sure the lid is on tight and puree. Pour the mixture into a jar and tighten the lid. Place the jar in the refrigerator and allow it to steep for 3 weeks.

Strain the mixture and use a pestle or other kitchen utensil to separate all the liquid from the pepper seeds and pulp.

Pour the Tabasco sauce into a bottle with a tight-fitting lid. Properly refrigerated, the hot sauce should keep indefinitely. Use it to spice up any recipe that needs more zip like egg dishes, Spanish rice, salsas and curries. Homemade Tabasco sauce also makes delicious Buffalo wings.**FROM>westerngardeners.com


Helena Kruger
ek het sommer die BBQ Sous gemaak en oor die hoenders gesmeer net n bietjie Tiemie en Roosmaryn oorgestrooi en toe gebak met foil oor vir 10min en toe weer gesmeer en oop gebak tot mooi bruin Helena Kruger
Smokey Barbecue Sauce
2-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup chopped onion
2 tablespoons Worcestershire sauce
2 to 3 teaspoons Liquid Smoke [hier het ek gerookte paprika gebruik..]
1 teaspoon garlic powder
1 teaspoon hot pepper sauce
1/2 teaspoon pepper
In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Yield: 2-1/2 cups..Helena Kruger*Lekker Resepte vir die Jongergeslag



1 fresh Cucumber sliced into ½ inch batons (the same length as the height of your bottle) and or 5 or 6 Large Carrots sliced into ½ inch batons (the same length as the height of your bottle)
Slices of fresh Garlic
a few Bay Leaves
Whole fresh chillies (I used this with the carrots)
For the pickle mixture (the amounts can be changed to suit your taste)
2 Cups of Water
1¼ Cup of Vinegar (White wine vinegar works best for me)
¾ cup of Sugar
3 teaspoons of Salt
10 black peppercorns (or more if you lazy to count them)
Place all pickle ingredients the in a sauce pan and bring to a simmer until the sugar has melted.
Leave the liquid to cool - check the taste and adjust to your liking - you might want it slightly sweeter or more tart.
Sterilize your bottles and the lids in a large pot of boiling water for 10 minutes.
Place the vegetables and spices in your hot bottles, cutting them to fit the bottle.
Pour over the cooled pickle liquid and seal the jars.
Place in the fridge for 2 days and then enjoy!
Try experimenting with the flavours, by using sliced onion, green beans, radish or anything that takes your fancy.*
Kos vir kampeerders met idees vir kampering


•4 medium, ripe avocados, mashed
•1 medium tomato, seeded and chopped
•two tablespoons onion, finely chopped (add more or less to taste)
•1 small, fresh jalapeno, seeded and finely chopped (optional)
•salt and pepper
•dash garlic powder
•dash onion powder
•4-5 strips crispy, cooked bacon, crumbled
•shredded colby-jack cheese [any other cheese will do]
•10-12 flour tortillas
1. Make the guacamole. In a medium-sized mixing bowl, mix together the mashed avocado, tomato, onion, jalapeno and spices.
2. Spread about 1/4 cup of guacamole onto a tortilla.
3. Top the guacamole with crumbled bacon and cheese.
4. Top with a second flour tortilla.
5. Using a wide spatula, place quesadilla in a warm, dry skillet. Lightly toast both sides of the quesadilla.
6. Transfer to a serving plate and use a pizza cutter to slice it into halves or quarters.
7. Serve with some salsa and sour cream, if desired
8. Enjoy.
A fresh jalapeno with the seeds and white membranes removed, adds a lot of flavor and very little heat to this guacamole or any other dish, for that matter.
: [spreek uit CA-SA-DIAS]*Kos vir kampeerders met idees vir kampering



Maggie De Castro
April 24
Chicken Spaghetti Casserole:

Yield: 6 servings
Prep Time: 25 min Cook Time: 35 min
7 ounces thin spaghetti
1 tablespoon salted butter
2 cups sliced mushrooms
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
Two 10.75-ounce cans 98% fat free cream of mushroom soup
1 cup nonfat milk
8 ounces sharp cheddar cheese
2 cups cooked, chopped chicken
1 teaspoon Tabasco sauce
salt and pepper, to taste
1/2 cup shredded Monterey Jack cheese

1. Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.
2. Cook pasta according to package directions, but only cook it until it's al dente (you still want a little bite to it). Drain the pasta and set it aside.
3. Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, pasta and Tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle Jack cheese on top.
4. Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.
*If you're trying to figure out a serving size for this casserole, simply use a knife to divide the pan into 6 equal servings. There's your serving size (it's pretty substantial)!
*Leftovers of this casserole are great for a couple of days after making it.
*Turn this casserole into a day-after-Thanksgiving meal by adding leftover turkey instead of chicken.
(Recipe Girl)


Jack Daniels Barbecue Sauce

Jack Daniels, about 1/2 to 3/4 cup, or to taste
1/2 cup chopped onion
4 cloves garlic, finely chopped
2 cups tomatosauce
1/3 cup vinegar
3 tablespoons
Worcestershire sauce
1/2 cup brown sugar, firmly packed
3/4 cup molasses
1/2 teaspoon pepper
1/2 tablespoon salt
1/4 cup tomato paste
1/2 teaspoon Tabasco sauce, or to taste
Combine onion, garlic and Jack Daniels in a saucepan. Sauté until translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes. Add more Jack Daniels if a stronger flavor is desired. Bottle and keep in fridge*cAROL*