Friday, August 31, 2012

News Flash!

I'm guest-blogging on the wonderful 
about two recipes I've made 
from the Golden Circle Tropical Recipe Book

Tuesday, August 28, 2012

Seafood Casserole

1 tin mushroom soup
1/2 cup fresh milk
1.1/2 tbs cornflour
squeeze lemon juice
1/4 cup evaporated milk
1 tbs butter
1 med tin salmon or tuna
1 cup peas
1 cup crushed potato crisps
grated cheese

Method: Melt butter, add cornflour (off heat) and blend into a paste gradually with milk, add evaporated milk with mushroom soup and bring to boil, stirring all the time. Add fish, peas, lemon juice, salt & pepper. Serve in individual ramekin dishes, topped with crushed potato crisps, breadcrumbs and grated cheese. Reheat at 250°F. [Serves 6]

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

Friday, August 24, 2012

Mock Chicken Sandwich Spread

1 slice white Bread
1 small Onion
1/2 lb. Tomatoes
Butter (size of walnut)
Cheese (size of two walnuts)
Salt and Pepper to taste

Method: Skin tomatoes, grate cheese, chop onion. Simmer together for three minutes.

Source: contributed by Mrs. W. McBride (Clare) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.16.

Wednesday, August 8, 2012

Spicy Salmon Savouries

Potato Pastry
2 cups mashed potato (500g. potatoes, uncooked)
1/2 cup wholemeal S.R. flour
1.1/2 cups dry packages breadcrumbs, approx.
1 egg
Oil for deep frying

220g. can red salmon drained
1 onion, finely chopped
1 clove garlic, crushed
1 teaspoon butter
1/2 teaspoon grated green ginger
1/2 teaspoon ground cumin
1/8 teaspoon chilli powder
1 tablespoon chopped green shallots
1 tablespoon chopped fresh coriander leaves, or parsley

Tangy Sauce
1/2 cup mayonnaise
1/2 cup tomato sauce
1/2 cup thousand island dressing

Method: Combine potatoes and flour, mix in egg. Sprinkle a flat plate thickly with breadcrumbs. Drop tablespoons of Potato Pastry on to crumbs, flatten out with fingers to 5 cm rounds. Drop teaspoonfuls of filling onto rounds, fold pastry over, pinch edges together, toss again in breadcrumbs. Deep fry in hot oil until golden brown. Drain on absorbent paper, serve with Tangy Sauce.

Filling: Add onion, garlic and butter to pan, cook, covered, few mins. until onion is just tender. Mix in salmon, ginger, cumin, chilli, shallots and coriander. 
Tangy Sauce: Combine all ingredients. Makes about 18.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.

Saturday, August 4, 2012

Rum Pudding

1 small jam roll
1/2 cup sugar
1 heaped tbs cocoa
1 tbs gelatine
whipped cream
1 tin Carnation milk
1 heaped tbs Nescafe
1 tbs rum
1/2 cup hot water
walnuts, cherries/strawberries

Method: Line a basin - bottom and sides with slices of jam roll. Beat chilled Carnation milk, add sugar (slowly), Nescafe, cocoa and rum. Beat in gently, then stir in gelatine dissolved in hot water (when cool). Pour mixture into basin and set in refrigerator. Turn out of basin and cover with whipped cream flavoured with rum. Decorate with walnuts and cherries or strawberries. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.28 ['Autumn Menu']