• salt
• pepper
• paprika
• 1 tbsp. sugar
• garlic salt
• 1 c. ketchup
• 1 onion, chopped
• 1/2 cup water
• 1/2 cup lemon juice or vinegar
• Worcestershire sauce
• 1/4 cup butter
• 1 pack chicken pieces
• Seasoned flour

Prepare barbecue sauce: In saucepan, blend salt, pepper, paprika and sugar. Stir in garlic, ketchup, onion, water, lemon or vinegar, Worcestershire sauce and butter. Bring to a boil. (Makes 2 1/2 cups.)

Preheat oven to 180 degrees. Coat chicken with seasoned flour. Brown chicken on all sides. Arrange chicken in shallow pan; spoon sauce over it. Bake 45 to 60 minutes.

Ingredients:

• 3 cups chicken scissored to bite size
• 2 cans zucchini in tomato sauce
• 1 large onion
• 2 tsp. oregano
• 1 tsp. garlic sprinkles
• 1/2 cup grated cheddar or Parmesan cheese
• 1 tbsp. sugar
• 1/2 tsp. paprika
• 2 tbsp. olive oil

How to:

• Preheat oven to 180 ‘C.
• Chop and then saute onion until glazed.
• Oil a casserole with olive oil. Put in Chicken. Mix Zucchini sauce, onion, garlic sprinkles, oregano, sugar and paprika.
• Top with grated cheese. Bake until done.

Ingredients:

• 60ml cake flour
• Pinch of baking powder
• 60 ml sugar
• 30ml cocoa powder
• 1 egg
• 45ml milk
• 45ml oil
• 2 squares of chocolate

How to:

• Take extra large mug, and mix flour, baking powder, sugar and cocoa.
• Spoon in egg and mix with metal spoon
• Pour in milk and oil mixing well
• Using the back of the spoon press the chocolate squares into the middle of the mixture.
• Place in microwave on high for 2 – 3 minutes. (don’t overcook)

Chocolate Mugcake

• 375g butter
• 500g sugar
• 2 extra large eggs
• 1,5kg self-raising flour
• 30ml (2 tablespoons) baking powder
• 500ml (2 cups) buttermilk or plain drinking yogurt
• Instructions on how to make it
• Preheat oven to 180°C.

How to:

• Cream the butter and sugar together very well.
• Add the eggs, one at a time.
• Sift the flour and baking powder together, and add this to the creamed mixture, using a fork to mix.
• Add the buttermilk or yoghurt, and a dash of milk.
• Mix well with a fork and then knead lightly.
• Pack lightly rolled, golf ball sized buns of the dough into the greased bread pans close together, and bake for 45-55 minutes. Place the pans in the middle of the oven, with a sheet of brown paper on the top shelf to protect the buns from becoming browned too quickly.
• Remove the paper after the buns are well risen and cooked through, to brown the tops.
• Reduce the heat to the lowest possible setting.
• Turn out the buns on to cake racks, cool and separate, using 2 forks; pack onto wire racks or  cooled oven racks , then place in cool oven, leaving the door ajar, for 4-5 hours, or overnight, to dry out.

• 500 ml Self-Raising Flour
• 250 ml Sugar
• 125g Stork Bake Margarine
• 3 to 4 Ripe Bananas, mashed
• 2 Tbs Lemon Juice
• 125 ml warm water
• ½ Tsp Bicarbonate Of Soda
• ½ Tsp Salt or a pinch

How to:

1. Preheat oven to 180°C . Beat margarine and sugar until pale in colour. Beat in the bananas, lemon juice and salt add in the flour. Mix water and bicarbonate of soda and stir in.
2. Place mixture in greased and lined loaf pan.
3. Bake for 60 mins.
4. Allow to cool in pan before serving.

Banana Bread