Bubba Louie's plate of goodies.

Polenta and Corn Muffins.

1 425g tin sweet corn. (Liquid and all, not drained)
2 eggs, lightly beaten
1/2 cup oil
1 1/2 cups S.R.Flour
1/2 cup polenta
1 cup grated tasty cheese.
Red onion, bacon, capsicum and parsley as much as you like, all finely chopped.

Preheat oven to 200.

Mix all together. This is a very forgiving recipe, you can cut down on the oil and cheese if you wish or vary the vege.

For mini muffins bake approx 20 min.


Chorizo and Bean Stew

700g baby spuds, quartered
oil
4 cloves garlic crushed
1 teasp chilli flakes
400g can butter beans
410g can diced toms
2 fresh bay leaves
150g beef or chick stock
4 tablesp chopped parsley

Boil spuds till just tender.
Heat oil, add chorizo and cook till golden.
Add garlic and chilli. Cook for a few seconds.
Add spuds, beans, toms, bay leaves and simmer 10 minutes.


Sour cherry and Ricotta Cake (Low Fat)


1 680g jar Morello Cherries
1/2 cup light marg
3/4 cup brown sugar
1 teasp vanilla extract
2 eggs
250g smooth ricotta
3/4 cup S.R.flour
3/4 cup plain wholemeal flour
1/2 teasp bicarb
1 teasp cinnamon

Preheat oven to 160.
Grease a deep 19cm square cake tin, line with paper.
Drain cherries and reserve 1/4 cup of juice.
Beat marg, sugar, vanilla.
Beat eggs in one at a time.
Add ricotta, sifted dry ingredients and reserved juice. Beat on low till combined.
Spread in tin and top with cherries.
Cook for about 1 hour and stand in tin for 5 min before taking out.