Saturday, April 28, 2012

Prawns in Brandy Sauce

Microwave setting: Maximum (Full)
Serves 4 Cooking time: 12 minutes

2 Garlic Cloves peeled and crushed
500 gm shelled Green Prawns
1 med Onion, finely chopped
freshly ground Black Pepper
1.1/4 cups Milk
1 tblspn Cream
30 gms Butter
1.1/2 tbspns Cornflour
2 tspns Tomato Paste
2 tblspns Brandy

To Garnish
chopped parsley
lemon wedges

Method: Place the garlic, onion & butter in a large bow[l]. Cover & cook for 4 mins. Stir in the cornflour, then blend in the milk, tomato paste, brandy, cream, prawns and pepper. Cook uncovered for 8 Mins, stirring halfway through. Season with salt. Sprinkle with parsley & serve with lemon juice.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.14.

Tuesday, April 24, 2012

Bride's Pie

1.1/2 cups cornflakes
1 tbspn cocoa
1/2 cup butter
3 tbspn sugar

Cream butter and sugar and blend with cocoa and cornflakes, press mixture into a medium sized serving dish, pressing it well around the edge with a fork. Set firm.

1 level tbspn gelatine
1/2 cup cold water
2 or 3 egg whites
1 cup whipped cream
1 tspn vanilla
1/2 cup sugar

Method: Soften gelatine in cold water and dissolve over steam of hot water. Beat egg whites until stiff and fold in sugar gradually. Cool dissolved gelatine and add to beaten egg white. Fold in whipped cream and vanilla. Pile into crust and chill.

Source: contributed by E. Randle in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.155.

Friday, April 20, 2012

Choko Soup

1 onion chopped
2 cups cooked chokoes
500g (1 lb.) can tomatoes
1 teaspoon salt
1 bay leaf
Freshly ground black pepper
750 ml (3 cups beef stock using stock cubes)
250ml (1 cup) milk or cream
Chopped chives for garnish

Method: Place onions, tomatoes, bay leaf and stock in pan and bring to boil. Cover and simmer 15 mins. Remove bay leaf and cool. Mix to a puree in blender. Add chokoes to blender and mix until smooth. Return soup to pan, add salt, freshly ground pepper and milk and bring gently to boil. Serve hot with chopped chives sprinkled over. Serves six to eight.

Source: contributed by M. Frith in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.16.

Monday, April 16, 2012

Chicken and Asparagus Lasagne

Mix together:
1 x 440g can condensed cream of chicken soup
1 x 325g can asparagus tips and stems
1/2 cup milk
1 x BBQ chicken (broken up)

Method: Layer between sheets of lasagne, top with sliced tomato and grated cheese. Cook at 180C for 40 minutes.

Source: Recommended by H. Walker in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.31.

Thursday, April 12, 2012

Carrot and Cheese Salad

matured cheese

Method: Peel and grate carrots. Grate matured cheese. Mix together.

Source: contributed by R. Short in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.20.

Sunday, April 8, 2012

A Nice Nibble

Remove seedless grapes from stem and place in container suitable for freezing. Grapes must be eaten frozen. Can be served in a small dish or used as a garnish for sandwiches.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

Wednesday, April 4, 2012

Celestial Chicken

1 pkt Chinese noodle soup (Continental)
1/2 pint water
15 oz can pineapple pieces

Method: Put all together in a saucepan and add meat from 2.1/2 lb cooked chicken. Simmer 10 minutes. Thicken with 2 tablespoons cornflour. Add 3/4 cup cooked beans and carrot strips. Serve with boiled rice.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.28.