Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Servings: 8
Yield: 1 9-inch pie

Ingredients:

• cooking spray
• 1 cup white sugar
• 3 tablespoons butter, melted
• 3 egg yolks
• 1 cup cake flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 cups milk
• 1 teaspoon vanilla extract
• 3 egg whites
• 1 tablespoon cinnamon sugar

Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch deep-dish pie plate with cooking spray.

Mix together sugar and butter in a large bowl until smooth. Add egg yolks and beat until light and fluffy. Sift in cake flour, baking powder, and salt; stir until well-blended. Mix in milk and vanilla until combined.

Whip egg whites with an electric mixer in a separate bowl to stiff peaks. Fold into batter. Pour into the prepared pie plate; sprinkle cinnamon sugar on top.

Bake in the preheated oven for 25 minutes, then reduce temperature to 325 degrees F (165 degrees C). Continue baking until the center is set when pie is gently jiggled, 25 to 30 minutes.

Note: This recipe is for the pap and sauce. Nothing here on preparing the wors (sausage). I recommend getting a lekker beef sausage with lekker fat in it, as you have to fry the onion in the fat from the sausage later on when you prepare the lekker tomato and onion sauce.

Pap

Ingredients may be adjusted according to personal preference:

1. Butter (A little bit) (I personally like adding a tad more butter than any recipe calls for)
2. Corn (whole kernel)
3. Sweet peppers (optional) (I don’t like peppers, so I personally would not add this. If I do add it, I would bled it to a pulp first, and use very little. F peppers)
4. Aromat (a cheesy condiment/seasoning we use on almost everything here) (I included a fun Aromat meme because everything is better with humour, much like everything is better with Aromat)
   
5. A teaspoon mild curry powder. (I included a picture of your girlfriend posing adorably with her choice of curry powder, because everything is better with an adorably posing girlfriend. Ps. The curry powder calls for mild, but my boyfriend presents as smoking HOT!!!)
   
6. Salt and pepper
7. ^ cups of water (the lady who published this recipe mentions that she uses 5 cups of water and 1 cup of cream)
8. 3 cups of mealie meal aka maize meal  (That’s the actual pap) Over here we rock this bad boy:
   
9. ½ cup of cream 
10. 1 cup of cheese. (the lady who published the recipe says this is optional. I think she was having a seizure at that moment – cheese is never optional. Yum yum!!) Cheese humour incoming:
    

Steps to follow after acquiring above mentioned deliciousness:

1. Add all the above ingredient in a pot according to your taste, except:
   • The maize meal 
   • The cheese
   • The ½ cup of cream
2. Bring to boil.
3. When the water reaches boiling point, add the pap to the boiling mixture in the middle of the pot. Do not stir for 10 minutes and put the lid on the pot. (I don’t know why she says do not stir for 10 minutes!!! Pap can become very clumpy if not stirred. I advise stirring, but then again I did not publish the recipe.) After 10 minutes, according to the publisher, you must stir the pap thoroughly. 
4. Then add half a cup of cheese and mix it in thoroughly with the pap. After this, add the rest of the cheese and the ½ cup of cheese and stir it in well. 
5. Put the lid back on and let it simmer for 30-40 minutes or until the pap is cooked.
6. PRO TIP: If you want a looser consistency for pap, cook it for less time or add more water. This recipe makes very stiff pap. The publisher of the recipe now mentions that you can scoop the pap into a round container or a porridge bowl and turn it upside down to shape it into a cool shape (if you want to you know – I never do these fancy tricks with mere PAP!) 
7. Add the tomato and onion sauce.

Sauce

1. 1 large onion 
2. 4 large tomatoes, diced. 
3. Sweet pepper (optional)

Mix together:

1. 1 cube of mutton stock
2. 15 ml Worcestershire sauce. (Previously mentioned girlfriend coming through for you once more on the visual things)
   
3. 20 ml tomato sauce (y’all call this ketchup. But I recommend using a tomato paste) 
4. 2.5 ml mild curry powder
5. 10 ml sugar (I am sure she meant milligram) 
6. 30 ml Oxtail flavoured soup powder, mixed with a bit of water. 
7. Salt and pepper to taste. (PS. I love you)

Steps to follow for saucy sauce:

1. Fry the onion in the fat of the wors (sausage). 
2. Add the tomato cubes, as well as the sweet peppers. 
3. Add all the other ingredients and stir it thoroughly.
4. Simmer for about 15 minutes or until the sauce has thickened.

• 2 cups maize meal
• 1 tsp salt
• 6 cups boiling water
• 250 ml fresh cream
• 1 can sweetcorn cream style
• 1 tbsp olive oil
• 2 onions large, chopped
• 2 tomatoes large, chopped
• 1 punnet mushrooms
• 2 cups cheddar cheese grated

Boil in microwave for about 12 minutes on full heat, stirring every 4 minutes.
Fry onions in oil until brown.
Add chopped tomatoes and fry until soft. Add salt and pepper to taste.
Fry chopped mushrooms until brown.
Mix cream into porridge.
Use a flat glass bowl and pour a first layer of porridge.
Spread over a thin layer of tomato and onion sauce, followed by a thin layer of mushrooms.
Top with some sweetcorn, followed by a layer of cheese.
Repeat layers in the same order, ending with enough cheese on top.
Bake in a pre-heated oven for 20 minutes at 180°C (356°F).

• 1-1/2 lb boneless round steak, thinly sliced
• 1 Tbs vegetable oil
• 1 can condensed cr of mushroom soup
• ½ cup water 
• 1 envelope onion soup mix 
• ½ cup sour cream
• Hot cooked noodles

In a large skillet, stir-fry beef in oil until no longer pink.  Stir in soup, water and onion soup mix.  Reduce heat; cover and simmer for 20 minutes.  Stir in sour cream; heat through (do not boil).  Serve over noodles.

Yield 6 servings

• 7 cups peeled and diced potatoes
• 2/3 cup diced celery
• 2/3 cup finely chopped onion
• 1 1/2 cup diced cooked ham
• 6 1/2 cups water
• 4 tablespoons chicken bouillon granules
• 1 teaspoon salt, or to taste
• 2 teaspoon ground white or black pepper, or to taste
• 10 tablespoons butter (½ cup + 2 tbsp.)
• 10 tablespoons all-purpose flour
• 4 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Prep: 20 min. Cook 25 min. Ready in: 45 min.

• 5 chicken breasts
• 2 cubes chicken bouillon
• ⅓ cup butter
• ⅓ cup flour
• 1 cup sour cream
• 1- 4 oz. can green chilies 
• 1- 10 oz. can mild green enchilada sauce
• grated cheddar cheese 

Boil 5 chicken breasts.  Save the broth – Add some chicken bouillon.

To large saucepan, melt 1/3 C. butter.  Add 1/3 C. flour.  Add 2 C. chicken broth.  Stir until thickened.  Remove from heat.  Add 1 C. sour cream, 1 4 oz can green chilies diced and cut up chicken.

Spoon mixture into taco shells (Hoy Corn flour).  Pour 1 10 oz can mild green enchilada sauce over all.  Sprinkle grated cheddar cheese over the top. 

Bake at 350 degrees uncovered for 30 minutes.