Lentil & Tomato Soup

2-3 tablespoons oil

1 onion

2 cloves garlic

2 carrots

2 potatoes, diced

840g tin crushed tomatoes

1 cup unprocessed bran

1 cup orange lentils, washed & drained

1.1/2 litres water

3 chicken or beef stock cubes

Worcestershire sauce to taste

Salt and pepper to taste

Method: Chop onion, garlic and carrot very finely. Fry the vegetables in the oil until golden. Add remaining ingredients, bring to the boil and simmer for 40-50 mins until potato and lentils are tender.

Hint: This soup freezes well.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.8

Quick Chicken Stroganoff

500g chicken breast cut into strips

1 can Rosella cream mushroom soup

2 tbsp Rosella tomato sauce

1tsp French mustard

1 tbsp oil

1/4 cup sour cream

Method: Brown chicken in oil. Add soup, tomato sauce and mustart [sic]. Simmer for 5 mins. Stir in sour cream, reheat and serve with rice and enjoy.

Source: contributed by L. Robinson in Burra Kindy Cookbook (Burra, 2002)

Wine Steaks

2lb undercut steak cut in serve sizes (or T bone)

1 good tsp Vegemite

1 med sliced onion

1 cup burgundy/claret

1 cup tomato juice

pepper

Method: Fry steak in butter till brown, add onion, brown; add other ingredients and bring to simmer. Let stand until ready to reheat and serve.

Serve with creamy mashed potatoes with chives. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.27 ['Autumn Menu']

Prawn & Grapefruit Cocktail

200g tin prawns

200g tin grapefruit OR 1 fresh grapefruit

1/4 pint reduced cream

1 tbs tomato sauce

3 drops Tabasco (optional)

1 tbs brandy

1 tbs lemon juice

1-2 tsp horseradish

salt & pepper

Method: Empty prawns from tin and rinse in cold water - drain well. If using fresh grapefruit, remove pith and skin, then dice fruit and mix with prawns. Pour over brandy and lemon juice and leave to marinate for an hour at least. Meanwhile, mix all other ingredients to make sauce - pour off excess juice from prawns, etc. and mix with sauce. Serve garnished with parsley or a prawn or a grapefruit segment. Serves 4.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.24 ['Autumn Menu']

Marrow Cake

1 tablespoon butter

1 cup cooked mashed marrow

1/2 cup sugar

2 cups S.R. flour

vanilla essence

1 egg

1/2 teaspoon nutmeg

1/2 cup sultanas

1/2 cup milk

pinch salt

Method: Mix marrow, butter and sugar, add egg and essence, then flour and milk alternately. (Zucchini or Butternut can be used instead of marrow). Finally mix in nutmeg and sultanas.

Topping:

120g butter

3/4 cup sugar

1 cup plain flour

cinnamon to taste

Method: Melt the butter and add the sugar. Mix in cup of plain flour and cinnamon to taste. Sprinkle over cake. Bake in moderate hot oven 30-40 minutes.

Source: contributed by D. Barnes 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.82.

Spinach Salad

bunch spinach

onion

pinenuts / cashews

bacon

mushrooms

anything else in fridge

Dressing:

tomato sauce

garlic

2 tbsp lemon juice

Worcestershire sauce

3/4 cup oil

Method: Mix dressing and pour over chopped dry ingredients.

Source: contributed by Jane Parker in Burra Kindy Cookbook (Burra, 2002)

Savoury Veal Birds

1.1/2 lb veal steak (cut into thin slices)

1 cup chopped onion

3 cups soft breadcrumbs

3/4 cup brown stock (or water & beef cube)

3 tbs butter

1 tsp salt

pinch pepper

3 tbs flour

1/2 tsp dried tarragon

toothpicks

Method: Melt 2 tbs butter in a saucepan, add onion, breadcrumbs, salt, pepper, tarragon, and cook over medium heat to combine (about 2 mins). Place about 1 tbs stuffing on each veal slice, roll up and secure with wooden toothpicks. Roll in flour. Heat remaining butter in a large pan, add veal birds, brown well. Add stock, simmer covered about 30-35 mins or until tender. Spoon pan juices (sauce) over when serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.13 ['Summer Menu']