Recipes to Try

Select the recipes from the drop down menu on the left.

Try some of the Slack children's recipes!

MOCK EGG SALAD (Sent in by one of the Slack children)

1 x 12.3 oz. Box MoriNu Firm Tofu

3-4 teaspoons Chicken-like seasoning (or your favourite seasoning salt)

1 stalk of celery - diced

1 tablespoon shredded carrot

3 tablespoons diced dill pickles

4 tablespoons mayonnaise

Drain tofu and put into a small mixing bowl. Add all ingredients and mix well.May use right away in a sandwich, or refrigerate until ready to use.

This filling is good with any type of bread. I like it with whole wheat bread or pita bread. I put romaine lettuce, tomato and cucumber with it for a delicious and healthy sandwich.

GINGERBREAD (Sent in by one of the Slack children)

1 cup all-purpose flour

1 teaspoon baking soda

½ teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon nutmeg

¼ cup raw sugar

¼ cup molasses

¼ cup water

2 tablespoons lemon juice

Spray three 2½ inch diameter soup cans with non-stick vegetable coating. Set aside.

In a medium mixing bowl, stir together the flour, baking soda, ginger, cinnamon, nutmeg and sugar.

Mix well, and then add molasses, water and lemon juice.

Stir just till blended. Quickly pour batter into the prepared cans.

Cover with foil and bake in a 350 degree F oven for 25 minutes.

Cool 10 minutes in cans before removing to a cooling rack.

CRUNCH SALAD (Sent in by one of the Slack children)

4 cups raw broccoli (cut into 1 inch pieces)

4 cups raw cauliflower (cut into 1 inch pieces)

2 cups cherry tomatoes (cut in half)

1 cup snow peas (cut in half)

Zangy Tangy Dressing

Place all ingredients in a large mixing bowl. Pour Zangy Tangy Dressing over the top and mix well. Refrigerate 2 - 4 hours. Serve cold.

ZANGY TANGY DRESSING (Sent in by one of the Slack children)

1/3 cup mayonnaise

2 teaspoons raw sugar

½ teaspoon celery salt

1 tablespoon lemon juice

½ teaspoon salt

Stir until sugar is dissolved. Refrigerate 1 -2 hours before serving.


1 cup Peanut Butter

2 cups Carob Chips

6 bananas - peeled and frozen

Chopped nuts

Wooden paddlepop sticks or skewers**








** Alternative recipe:

4 tablespoons carob powder

¾ cup boiling water

½ cup dates

½ cup peanut butter

1½  teaspoons vanilla

Bananas (approximately 10)

Coconut or chopped nuts

Spread peanut button around bottom and sides of a glass bowl.

Add carob chips and microwave for 1-2 minutes.

Using a rubber spatula, mix peanut butter and melted carob until well blended.

Insert a wooden stick into a frozen banana.

Dip banana into the melted carob mixture until total covered.

Roll in chopped nuts.

Place on a baking sheet that had been lined with wax paper.

Put in freezer until carob is hardened.

These will keep in the freezer for 3-4 week.(although at my house they never last more than 3-4 days!!!)

Alternative Recipe:

Whiz the first three ingredients in a blender.

Put in a bowl. 

Add the peanut butter and vanilla. 

Stir and chill.

Peel ripe bananas and cut in two pieces. 

Insert popsicle sticks or kebab sticks, if desired.

Coat (use spreader knife) banana with the chilled carob fudge and roll in chopped peanuts or coconut.

Freeze. (Makes 20)


summer gold




¼ - ½ cup apple juice

½ cup dried apricots

½ cup dates

½ cup roasted peanuts

½ cup currants

½ cup almonds

1 – 2 tablespoons cocoa

Coconut to roll balls in

fruit ballsSoften dates in apple juice.

Blend all together in blender.

Roll into balls and roll in coconut.


Why not make them for Christmas!


Recipe & photos courtesy of:


Wax Paper

Pretzel sticks

White chocolate melts

Piping bag

Milk chocolate melts


Place wax paper on a cookie tray.

Arrange your pretzels on the wax paper in the shape of the spokes of a web using 6 or 8 pretzels.

Melt white chocolate in microwave for 20 - 30 seconds, stir and microwave in bursts of 15 seconds, stirring each time until chocolate is melted.

Place in piping bag and start piping your chocolate in the middle of the pretzel arrangement, making sure to coat all the pretzels. 

Continue piping outward around the pretzels, until you have a web. Then, place two raisins in the middle for the body of the spider.

Melt milk chocolate and pipe legs of spider and then pipe over bodies of spider.

Place in the fridge for a few minutes until the chocolate is hard.  Then, gently peel back the wax paper…. and eat! 



2 tablespoons castor sugar

1 cup chilled orange juice

410 gram can chilled evaporated milk

1 tablespoon lemon juice

1 teaspoon vanilla essence

Grated nutmeg.

Dissolve sugar in orange juice.

Whip chilled evaporated milk until thick.

Add lemon juice and vanilla, whipping constantly. 

Fold in orange juice, mixing well.

Pour into glasses and sprinkle with nutmeg. 



- serves 10 guests -

1 tin crushed pineapple

2 sliced bananas

2 sliced kiwifruit

4 cups orange juice or grapefruit juice

1 large lime fizz

Combine all except lime fizz, adding this just at the last minute.

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– serves 40 people -

1 cup blackcurrant syrup

3 cups water

Sprigs of mint

2 cups pineapple juice

1 cup orange juice

1 cup lemon juice

2 cups grape juice

1 bottle passionfruit pulp

2 bottles Lemon Mineral Water

2 bottles Ginger Ale 

Mix blackcurrant syrup and water.

Add sprigs of mint.

Then add other ingredients except the Lemon Mineral Water and Ginger Ale. 

Mix well. 

Make one day before needed.


Add Lemon Mineral Water and Ginger Ale before serving.



from Francine Calais West

2 bananas

1 cup coconut

Small amount of lemon juice

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Cut the banana into small chunks

Lightly dip in lemon juice to prevent browning.

Roll banana pieces in coconut.

Place tooth pick in each and place on a plate.

Serve as a party food.


A Breakfast Recipe for Mums!

½ cup toasted flaked almonds

2 cups apple juice

½ cup dried fruit medley

1 cup couscous (semolina)


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Toast the almonds on a tray in the oven at 180 degrees C for 5 minutes. Set aside.

Place apple juice and fruit medley in a microwavable dish and microwave on high (100%) for 5 minutes. (Or place in a saucepan and bring to the boil.)

Carefully remove from the microwave or stove, taking care not to burn yourself from the steam or hot liquid.

Stir the couscous through and let stand for 5 minutes covered.

Toss mixture lightly with a fork and sprinkle with toasted flaked almonds.

Serve while still warm with low fat yoghurt.

Last updated: Thursday, 1 February, 2018