Honeyied Chicken (Microwave)

8 pieces of uncooked chicken

1/4 cup wine or water

1 cup carrot straws

1 pkt french onion soup

2 tblspns honey

Method: Place chicken pieces into a shallow casserole sprinkle soup over. Pour over this the water or wine then add honey drizzled over evenly. Add the carrots & cover with lid or with gladwrap. Cook for 10 min on HIGH in microwave. Then cook for 20 minutes on Medium. Serves 4.

Source: contributed by L. Schubert in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.35.

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NOTE: Unusual Coleslaw will return in August 2012.

Tomato and Crab Soup

440g can tomato soup

30g butter

1 onion

1 clove garlic

1/2 cup water

1/2 cup sour cream

200g can crab

1 tabspn chopped chives

1 tabspn dry sherry

Method: Melt butter in pan, add finely chopped onions, crushed garlic, cook until tender. Add undiluted soup, water, cream, drained flaked crab, stir until smooth. Heat soup gently, do no[t] boil.

Add chives and sherry, stir through and serve.

Source: contributed by Suzanne in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.9.

Steak & Mushrooms with a Cheesy Crust

500g cubed blade steak

2 cups sliced mushrooms

1 can hearty beef soup

2 tbs oil

1/4 cup red wine

Method: Brown steak in hot oil, in batches, place in casserole dish. Fry mushrooms gently until soft, add red wine allow to reduce by half. Add soup mix well and add to casserole dish. Cover and bake in moderate oven for 40 - 50 minutes until meat is tender.

CHEESE CRUST

1 tbs marg or butter

1/2 cup grated cheese

1 cup SR flour

1/3 cup milk

Rub marg or butter into flour. Stir in half the cheese, then enough milk to form a soft dough. Pat dough out, cut into pieces and place onto casserole.

Sprinkle with remaining cheese and return to oven for 20 - 25 minutes. Serve with peas and carrots.

Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.29.

Pumpkin and Prune Cake

250 g butter

1 teaspoon grated orange rind

1 cup castor sugar

3 eggs

1/4 cup orange juice

3/4 cup cold mashed pumpkin

1/2 cup finely chopped mashed prunes

2 cups self-rising flour

1/3 cup milk

Method:

1. Cream butter, orange rind and sugar together until light and fluffy.

2. Add eggs one at a time, beating well after each addition.

3. Stir in orange juice, pumpkin and prunes, then sifted flour alternately with enough milk to give a soft consistency.

4. Spread into greased deep 20 cm round cake tin with base lined with greaseproof paper, oven 1 to 1.1/4 hours.

5. Stand 5 minutes, turn onto wire rack to cool.

Serves 4 (Sweet)

Source: Taste the World: Thebarton Senior College. A Multicultural Recipe Book produced by DOYAN A Young Achievement Australia Company (Thebarton [Adelaide], n.d.).

Spinach & Strawberry Salad

250g baby spinach

2 punnets strawberries, quartered

chives

60g slivered almonds, toasted

Toss all ingredients in a large bowl

Dressing:

2 spring onions, chopped

1/2 tsp paprika

1/2 cup olive oil

1/2 tsp Worcestershire sauce

1/4 cup cider vinegar

1/4 cup sugar

Method: Put all dressing ingredients in a jar with lid.

Shake well and pour over salad ingredients just before serving.

Toss gently.

Source: Recommended by K. Taalman in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.19.

Delicious Pudding

Mix together in the order given:

1 tbspn butter

1/2 cup sugar

2 tbspn s.r. flour

juice of 2 lemons, rind of 1 lemon

add 1.1/4 cups milk

The beaten yolks of 3 eggs and whites of 2 eggs beaten stiffly.

Beat all together well, bake in mod. oven (stand in dish of water)

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