Saturday, February 26, 2011

Strawberries in Blue Vein Sauce

5-6 Berries per serve
1 portion Blue Vein Cheese

Method: Beat mayonnaise and blue vein cheese, adding enough mayonnaise to make a creamy sauce.

Serve in champagne glasses. Put a portion of lettuce leaf in each glass, add washed and de-stalked strawberries and pour over small quantity of sauce. (Not too much as sauce is fairly rich.)

Sauce may be made and strawberries prepared early in the day. Put into glasses a couple of hours before serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.12 ['Summer Menu']

Tuesday, February 22, 2011

Crab Dip

1 tin Crab meat
250 gm Philadelphia Cream Cheese
2 tins Crab Paste

Method: Mix crab meat crab paste together, season with curry powder, tomato puree, Tabasco sauce (careful) lemon juice, salt & pepper and bind to right consistency with cream. Delicious on small rounds of brown bread and butter.

Source: contributed by Chris Redden in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.10.

Friday, February 18, 2011

Zucchini Soup

1 large onion
750g zucchinis
50g butter
1 cup water
Salt & pepper
440g can cream of asparagus soup
1 can water
1/2 cup cream

Method: Sauté chopped onion and sliced zucchini in the butter until slightly softened. Add 1 cup of water, cover and cook for 10 minutes. Cool slightly, and puree till smooth. Add soup and 1 full can of water, bring to boil, remove from heat. Add cream before serving. Serves 4.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.16.

Monday, February 14, 2011

Crunchy Microwave Tuna

425g tin tuna in brine
3 hard boiled eggs, chopped
1 cup potato chips
440g tin cream of asparagus soup
1 cup frozen peas

Method: Drain and flake tune and put into a bowl. Add tin of soup contents to tuna and stir. Add chopped eggs and peas and combine gently. Spread it evenly in a 20cm wide casserole dish. Lightly crush chips and sprinkle on top. Cover with absorbent paper and cook on high for 7.1/2 minutes. Serve on toast or with cooked rice.
Serves 6

Source: contributed by Anne-Marie Young in Burra Kindy Cookbook (Burra, 2002)

Thursday, February 10, 2011

Pepper Cheese

Method: Cream cheese, crushed garlic and lemon juice. Mix and shape. Roll in fresh ground peppercorns to cover cheese. Chill before serving with savoury biscuits.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.8.