Saturday, January 28, 2012

Curried Tuna and Mushrooms

1 15 oz tin tuna
1 8 oz tin mushrooms
2 sliced onions
1 tblspn flour
1 tblspn margarine
1 desspn curry powder
1 desspn sugar
1 desspn sultanas
1 desspn chutney
1 small apple
2 cups stock (2 desspns Gravox)
1 teaspn salt
1/2 teaspn pepper

Method: Place shortening in fry pan and melt over low heat, add onions and apple and fry until lightly brown. Stir in flour, sugar, curry powder, mushrooms, salt and pepper and cook one minute. Add stock and stir until mixture boils. Add drained tuna, chutney and sultanas. Reheat.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.6.

Tuesday, January 24, 2012

Camembert Savouries

3/4 lb. puff pastry
chopped parsley or paprika

5.1/4 oz. can Camembert Cheese
1/4 pint cream, whipped
salt and cayenne pepper to taste

Method:: Roll out pastry into 1/4 inch thickness. Cut into 1.1/2 inch squares. Place on a baking tray and chill. Bake in a hot oven for 10 to 15 minutes or until light brown in colour. Cool. Split and sandwich together with Camembert Filling. Sprinkle with chopped parsley or paprika.

Makes approx. 3 doz.

Filling: Mash Camembert Cheese with a fork and then cream until smooth. Combine with whipped cream. Season to taste with salt and cayenne pepper.

Method: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.15.

Friday, January 20, 2012

Tomato & Apple Juice

1 lge can tomato juice
1 lge can apple juice

Method: Serve in small glasses. Half fill with tomato juice, then, tipped glass slightly, add the apple juice very slowly. It will stay on top of the tomato juice. Top with a sprig of mint. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.44 ['Winter Menu']

Monday, January 16, 2012

Coffee Mousse

Equipment Needed:
1 18cm mixing bowl
Food processor or egg beater
Measuring cup and spoons

Preparation Time: 15 minutes
Serves 4 to 6 persons 

1 tin evaporated milk 375 grams (chilled)
1 small cup sugar
1 tablespoon gelatine dissolved in 1/2 cup hot water
1 tablespoon sherry (optional)
1 tablespoon Nescafe

Method: Beat Milk until thick and fluffy, add coffee, sugar, dissolved gelatine and sherry. Place in refrigerator to set. Cover with whipped cream, glaced cherries and nuts. Can be set in individual dishes.

Source: Quick and Easy Desserts (Kent Town: The South Australian Country Women's Association Incorporated, 2002)

Thursday, January 12, 2012

Thick Tomato Soup (Weight Watchers)

2 chicken stock cubes
2ozs hot water
12ozs tomato juice
2 tspns dried onion flakes
1lb marrow
few drops artificial sweetener (optional)

Method: Crumble stock cubes into water and stir to dissolve, place in large saucepan, add tomato juice, onion flakes and the peeled, cored and sliced marrow, bring to boil, cover the pan and simmer gently for 20 minutes. Pour the soup into a blender, set at high speed until smooth. Return to pan and re heat.

Season to taste.

Serves 2-3

Source: contributed by M. Brazier in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.10.

Sunday, January 8, 2012

Tasty Dip

Philadelphia cream cheese
1 tablespoon mayonnaise 
1 teaspoon cream 
1 tablespoon horseradish sauce 

Method: Mix all together thoroughly and refrigerate. 

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.15.

Wednesday, January 4, 2012

Avocado and Chicken

1.1/2 cups chopped cooked chicken 
1/4 cup chopped green pepper 
3/4 cup diced pineapple (tin) 
1/3 cup mayonnaise 
1 tbs lemon juice
3 medium avocadoes 
1/2 tsp salt 
lettuce leaves 

Method: Mix all ingredients together and chill. Cut avocadoes in half, brush with lemon juice. Fill halves with mixture and serve in a lettuce leaf. 

Prepare on the day of the dinner party. [Serves 6] 

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.32 ['Autumn Menu']