INGREDIENTS
1 Fuji apple – peeled, cored and diced
1 cup sliced fresh strawberries
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 tablespoon fresh lime juice
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1 cup oil for frying
6 (10 inch) flour tortillas
3 tablespoons white sugar
1 tablespoon ground cinnamon

DIRECTIONS
In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
Serve the cinnamon chips warm with the chilled fruit salsa.

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Tortilla Rollups –

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 (1 ounce) package dry fiesta-style ranch dressing mix
1 cup chunky salsa
1 1/2 cups shredded Cheddar cheese
10 (10 inch) flour tortillas

DIRECTIONS
In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

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Spinach Balls –

INGREDIENTS
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups finely crushed herb-seasoned dry bread stuffing mix
1/2 cup grated Parmesan cheese
2 teaspoons garlic powder
1/2 teaspoon ground black pepper
1 teaspoon Italian seasoning
1/2 cup melted butter
3 eggs, beaten

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine spinach, stuffing mix, Parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet.
Bake in preheated oven for 20 minutes, or until heated through and browned.

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Santa Fe Veggie Quesadillas –

INGREDIENTS
1 (12 inch) flour tortilla
3/4 cup shredded Cheddar/Monterey Jack cheese blend
1/2 cup whole kernel corn, drained
1/2 cup diced red bell pepper
1/2 cup black beans, drained
1 chopped green onion

DIRECTIONS
Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla’s entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.

GOOD LUCK!!!!!

curried veg rice,
cook rice, rinse in cold water till all the starch has gone, strain put in the fridge in the strainer with a sauce pan under to catch the drips.

cook some veg of your choice in a frying pan add some curry paste (as much or as little as you like) add rice veg stock.
you can add salt, pepper, chilly, garlic to give it a bite.

cheese and onion pie.
tomato and mozzarella puff parcels.
kebabs (red onion, corn on the cob cut,peppers,cherry tomato.
veg and noodle stir fry.
veg hot pot
macaroni
veggie lasagna
potato cakes with courgette,tomato onion.