CHEATERS JELLY SLICE
An easier to compile version of the South Australian classic! It makes many small pieces - perfect for hostessing :)
Provided by redkar
Categories Dessert
Time 30m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- 1. Line base and sides of a 3.5cm deep, 16cm x 26cm (base) slab pan with baking paper. Combine biscuit crumbs and butter. Press into base of lined pan. Refrigerate for 1 hour or until firm.
- 2. Dissolve gelatine in hot water, then beat in the tin of condensed milk and juice of 2 lemons.
- 3. Pour filling over base. Refrigerate for a few hours or until set.
- 4. Meanwhile, make jelly, following packet directions but reduce water by a good ½ cup. Set aside to cool to room temperature. Pour onto filling and refrigerate for a further 3 hours or until jelly is set.
- 5. Cut into small squares to serve.
Nutrition Facts : Calories 159.3, Fat 8.8, SaturatedFat 5.5, Cholesterol 25.5, Sodium 122, Carbohydrate 18.6, Fiber 0.2, Sugar 17.9, Protein 2.7
CHOPPED SALAD
The key is chopping the veggies into small pieces. This is what gives the salad such a clean, fresh taste. The small pieces impart juices and flavor. No dressing required. This is good for lunch or as a side dish for dinner. It can be kept in the refrigerator for several days. NOTE: For a Fatoush-type of salad, toast or broil a slice of pita bread; break-up the crispy pieces into the salad.
Provided by Kathy228
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Chop the vegetables into small 1/4 inch pieces. Place in a big bowl.
- Stir in the nuts.
- Quarter the olives; add to the vegetables.
- Stir in the crumbled cheese.
- Chop lettuce into fine pieces; combine with vegetable mixture.
- Chill several hours before serving.
- This recipe is flexible. Add or delete vegetables and/or nuts to your liking. Diced zucchini, red peppers, fresh herbs, pumpkin seed kernels can all be used in any combination that appeals to your family.
Nutrition Facts : Calories 185.7, Fat 15.3, SaturatedFat 3.7, Cholesterol 16.7, Sodium 284.1, Carbohydrate 8.9, Fiber 2.6, Sugar 3.9, Protein 6.3
JELLY (JELLO) SLICE (BAR)
A request for condensed milk recipes made me wonder if this was on here. I can't find it, so I'm posting it. It's a real old Aussie (and probably New Zealand) favourite, and is easy to make. I love it.
Provided by JustJanS
Categories Bar Cookie
Time 20m
Yield 1 tray of slice
Number Of Ingredients 9
Steps:
- Combine crushed biscuits and butter mixing well; press into greased 30cm X 23cm (12" X 9") pan and refrigerate.
- Combine condensed milk, lemon juice and gelatin mix.
- Mix well and pour over prepared base; refrigerate 2 hours.
- Mix jelly powder and boiling water together, then add cold water.
- Refrigerate until consistency of unbeaten egg white, pour over lemon layer.
- Refrigerate, then cut into squares when set.
- *I prefer a red jelly for this, but any flavour would be OK.
Nutrition Facts : Calories 4042.7, Fat 209.9, SaturatedFat 120.3, Cholesterol 531.4, Sodium 3504.5, Carbohydrate 509.8, Fiber 17.1, Sugar 368.6, Protein 63.7
CHEATERS VANILLA SLICES (AUSTRALIAN)
Vanilla Slices for a crowd, very easy to prepare, as good as the real thing, and everyone loves them!
Provided by redkar
Categories Dessert
Time 20m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- line a lamington tin or even a roasting pan with foil with enough extra to fold back over the top. Dimensions must be in multiples of SAO biscuits; either 3x4 or 4x3.
- place SAO Biscuits in a 3x4 or 4x3 pattern on bottom (if need be use rolled paper to make a 'wall' to hold the edge.
- Pour thickened cream into bowl and pour pack of vanilla instant pudding mix over the top (can add a few drops of vanilla extract or essence for added flavour). Whisk quickly and make sure all powder is dissolved, it thickens quickly.
- pour mix over base of biscuits, spread as evenly as you can.
- place an equal number of SAO biscuits over the filling, pressing down to even it out if need be.
- make a tangy lemon icing with icing sugar, melted marg (about 1 teaspoonful) and enough lemon juice and maybe a little boiling water - spread over the top of the top layer of SAO biscuits then seal with the extra foil left over.
- Leave in fridge overnight.
- take all out of foil and cut each SAO in half plus cut between each biscuit square. Makes 24.
- Tip: must be left overnight, but 24 hours is better.
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