Wednesday, June 29, 2011

Fresh Pear Cocktail

3 sticks celery, chopped finely
12/ cup spring onions, chopped finely
1 red apple, diced
2 firm pears, diced
1/2 cup raisins
4 oz spring onion cheese, sliced and cut into small squares
Combine in a bowl carefully.

1/4 cup French dressing
1 tsp finely chopped fresh mint (optional)
salt & freshly ground black pepper

Method: Arrange in serving dishes and pour over dressing.[Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.60 ['Spring Menu']

Saturday, June 25, 2011

Lime and Strawberry Cheesecake

375g Philli cream cheese
1 cup castor sugar
1 tsp vanilla essence
1 can evaporated milk chilled
3 limes (1/4 cup juice)
1 pkt lime jelly crystals
3/4 cup hot water

Method: Make a base using 1 packet of plain biscuits and 125g melted butter. Press into a tin and bake for 25 mins. Dissolve jelly crystals in water and lime juice. Beat cheese, vanilla and sugar. Add to lime mixture. Beat evaporated milk until fluffy, add to cheese and lime mixture. Pour into the base and refrigerate until firm. Layer strawberries on the top.

Source: contributed by M. Haddow in Burra Kindy Cookbook (Burra, 2002)

Tuesday, June 21, 2011

Savoury Chicken

15.1/2 oz tin Cream of Chicken Soup
1 cup cream
Portions of chicken (legs)
2 bananas
Sprinkle of garlic salt, paprika, nutmeg, oregano

Method: Sprinkle spices over chicken, cut up 2 bananas into slices and add to chicken pieces; pour over cream soup and cream mixed together. Sprinkle with chopped parsley and bake 1.1/2 to 2 hours (depending on size of legs) at 325°F, uncovered. About 1/2 hour before chicken is done, heat some potato gems, slices of pineapple, tomatoes and bacon rolls in the oven and serve these as an accompaniment to the savoury chicken. [Serves 8]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.7 ['Summer Menu']

Wednesday, June 15, 2011

Luncheon Salad

3 cups sliced beetroot
2 cups cooked string beans
1 cup French dressing
3 tablespoons mayonnaise
1 cup crushed pineapple
1 lettuce
2.1/4 cups cottage cheese

Method: Marinate beetroot and beans separately in dressing in refrigerator for 2 hours. Wash and drain lettuce and arrange leaves in the centre of a serving dish. Mix cheese, pineapple and mayonnaise until well blended. Pile this mixture on top of lettuce leaves, then arrange marinated beetroot and beans around lettuce leaves. Chill to serve. Serves 5-6.

Source: contributed by J. Aston in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.52.

Saturday, June 11, 2011

Apricot Curried Chicken

1 x 425g cans apricots
2 tablespoons curry sauce [sic]
1 onion, sliced
1kg diced chicken or 12 chicken drumsticks
Extra water
2 tablespoons cornflour

Method: Place chicken, onions and drained apricots in baking dish, reserving apricot juice. Mix curry power and cornflour with reserved apricot juice and extra water, pour over chicken onions and apricots. Cover dish with foil and bake at 180C for 1 -1.1/2 hours until chicken is thoroughly cooked. Serve with mashed potatoes and peas or salad and pasta. Variation: vegetables can be added to dish or served on the side.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.19.

Tuesday, June 7, 2011

Health Cake (no eggs or butter)

2 cups wholemeal SR flour
2 cups milk
2 cups coconut
2 cups dried fruit
1/2 cup raw sugar

Method: Mix all ingredients together and place in an 8x8" tin. Top with chopped nuts and bake for 60 mins at 180C.

Source: contributed by Karen O'Brien in Burra Kindy Cookbook (Burra, 2002).

Friday, June 3, 2011

Rose Mousse

1.1/2 lb rhubarb
1/2 cup water
1/2 cup sugar

1 pkt strawberry jelly
2 egg whites
1/2 cup sugar

Method: Cook rhubarb, water and sugar till rhubarb is soft. Stir in jelly crystals till dissolved. Put to set in frig. When rhubarb is partly set then beat egg whites and sugar until stiff. Beat the partly set rhubarb and jelly until fluffy then fold in the egg mix. Set in individual dishes in refrigerator. Leave enough room in dishes to pour thin cream on when serving and top with a fresh strawberry or crystalised cherry. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.9 ['Summer Menu']