Sunday, August 28, 2011

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

Wednesday, August 24, 2011

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)

Saturday, August 20, 2011

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

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']

Tuesday, August 16, 2011

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']

Friday, August 12, 2011

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.

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.

Monday, August 8, 2011

Spinach Salad

bunch spinach
pinenuts / cashews
anything else in fridge

tomato sauce
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)

Thursday, August 4, 2011

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

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']