Monday, May 28, 2012

Tropical Dip

Combine 2 sachets Continental Chicken Vegetable Cup of Soup with 1 x 300 mls carton sour cream, 1/2 teaspoon mild curry powder, 1 teaspoon lemon juice, 2 tablespoons chopped pineapple pieces. Mix well and chill.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.9.

Thursday, May 24, 2012

Whiting Bon Femme

500g (1 lb.) whiting fillets
2 tablespoons grated cheese
1/4 cup white wine
Mushrooms or tomatoes
1 tablespoon chopped onion

Method: Skin fillets and cut into small pieces, lay these in a buttered casserole dish, on top of onion sprinkle on the cheese and pour wine over. Cover with mushrooms, first saute the onion, skin and cook tomatoes until soft and pour on top of fish. Bake 20-30 minutes in a moderate oven.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.23.

Sunday, May 20, 2012

Potato Quiche

500g potatoes
15g butter
15g butter extra
125g frozen mixed vegetables
125 ham or bacon
1/2 cup grated cheddar cheese
300ml carton cream
2 eggs

Method: Cook potatoes in usual way until tender, drain, mash with butter, salt and pepper. Spread potato evenly over base and side of well greased 23cm flan tin. Place in oven for a short while to harden base. Heat extra butter in pan, add unthawed vegetables and chopped ham or bacon, cook few mins until vegs unthaw. Spread veg mixture over potato base, sprinkle with cheese. Beat cream and eggs together, carefully pour over filling in potato shell. Bake in moderate oven 40mins until golden brown. Stand 5mins before cutting.

Variation: instead of frozen veg, grated carrot and pumpkin, peas and sweet corn may be used.

Source: contributed by H. Gillings in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.14.

Wednesday, May 16, 2012

Chop Suey Australian Style

1 lb pork fillet
2 slices bacon
1 medium onion
1 pkt chicken noodle soup
pepper and salt to taste
1 small tin pineapple pieces
1 tin Hawaiin [sic] chop suey
1/2 cup sliced carrot
1/2 cup sliced beans
1 tblspn soy sauce
1 tblspn hot sauce
1 pepper (red or green)
2 cups water
shredded cabbage

Method: In frypan brown onion and meat in oil. Add water, noodle soup, sauces, carrot, beans, salt and pepper. Cook until tender. Add chopped bacon, pineapple (half the juice may be sufficient) and chop suey. Bring to boil.
Sprinkle shredded cabbage on top and with lid on simmer 10 minutes.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.11.

Saturday, May 12, 2012

Bacon Savouries

1.1/2 cups grated cheese
1 egg, beaten
salt and bacon
1 tablespoon melted butter
2 teaspoons worcestershire sauce

Method: Add cheese, egg, sauce and salt to melted butter. Spread mixture on slices of bread, top with strips of bacon and bake in moderate oven 180C (350F) gas, 200C (400F) elec. until golden brown.

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

Tuesday, May 8, 2012

Banana & Chocolate Sponge Dessert

1 heaped tbs cocoa
1/2 pint water
Juice 1 orange/lemon
2 large bananas
few blanched almonds
1 dsp gelatine
1 oz sugar
2 egg whites

Method: Slice bananas and arrange on base of individual bowls, sprinkle with juice. Dissolve gelatine in water, add slowly to cocoa and sugar, blending all well together. Whisk egg whites until stiff, fold into mixture lightly with vanilla and rest of juice. Pour over bananas to cover and top with split almonds. Serve with custard made with left over egg yolks or whipped cream. Serves 6.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.25 ['Autumn Menu']

Friday, May 4, 2012

Party Potato Balls

Method: Steam small new potatoes and then skin them. Smear with oil and roll in McCormick's Season All seasoning. Can be prepared well in advance and then reheated on a tray in oven before serving.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.48 ['Winter Menu']