Tuesday, February 28, 2012

Crab Bisque

1 can cream of mushroom soup
1 can cream of asparagus soup
1 soup can milk
1 soup can cream
1/2 tsp Worcestershire sauce
1 can crab meat (170g.)

Method: Mix all but sherry and butter and allow to stand for at least one hour, then simmer gently to heat. Add 1 tbs butter and a dash of sherry just before serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.38 ['Winter Menu']

Friday, February 24, 2012

Mum's Pasties

500g best mince
250g Granny Smith apples
250g carrot
shake pepper
puff pastry sheets
250g onion
500g potatoes
1/2 dsp salt
parsley flakes

Method: Grate or mince vegetables and mix all together with remaining ingredients. Put mix on strips of pastry - allowing a bit extra for folding. Glaze with beaten egg, prick with fork a few times and seal ends. Cook in a moderate oven for 1/2 hour.

Source: contributed by A. Klienig in Burra Kindy Cookbook (Burra, 2002)

Monday, February 20, 2012

Blushing Pears (Microwave)

4 pears
3/4 cup water
3/4 cup sugar
1 lemon
4 cloves
red food colouring

Method: Choose well shaped pears, peel but do not remove stalk, heat sugar and water on high about 3 minutes in a small deep casserole that is just deep enough for the pears to stand side by side, stir several times to dissolve the sugar. Add pears, lemon juice, grated rind and cloves.

Cook 3-4 minutes depending on size, spooning syrup over several times and turning dish.

Remove pears carefully, strain syrup and add red colouring to give a bright pink colour. Return pears to syrup and chill, turning pears frequently and spooning over syrup to give an even pink colouring.

Serve with cream.
Serves 4.

Source: contributed by Y. Molling S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.150.

Thursday, February 16, 2012

Easy Potato Soup

1/2 lb. minced beef
1 large onion
1 medium carrot

Method: Break up mince in medium saucepan of water. Bring to boil, skim if necessary. Peel and chop onion, add to stock. Grate carrot and add. Peel and slice enough potatoes to come half way up pan. Keep at high simmer throughout. Season well with handful of salt and fresh ground pepper. Ready to eat when potatoes are tender - but soup benefits from long simmering.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.3.

Sunday, February 12, 2012

Potted Cheese

3 cups grated very tasty cheddar cheese
1 x 225 g. can Nestle reduced cream
2 tablespoons butter, melted
1 teaspoon French mustard
good pinch cayenne pepper
2 tablespoons port

Method: Put the cheese into a bowl, add the mustard, salt, cayenne pepper, reduced cream, port and melted butter, combine thoroughly. Pack into small container cover with foil or plastic wrap, tie securely and store in the refrigerator for three days before using.

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

Wednesday, February 8, 2012

Asparagus Mousse

2 x 16oz cans asparagus spears
3/4 pint cream
3 egg whites
2 tbs gelatine
6 tbs water
salt & pepper
green colouring
Garnish: asparagus, tomato

Method: Drain asparagus and puree, then put through a sieve. Sprinkle gelatine over water, leave 5 mins and then dissolve over low heat. Add to puree, stirring constantly. Cool until mixture begins to thicken around edges. Whip cream lightly and carefully stir into asparagus until smooth. Season to taste. Fold in stiffly beaten egg whites and tint a delicate green with food colouring. Pour into 3 pint mould which has been rinsed with cold water. Cover with either foil or plastic wrap and chill. For a dinner party can be set in individual serving dishes. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.30 ['Autumn Menu']

Saturday, February 4, 2012

Citrus Carrot Cake

1 cup plain flour
3/4 cup sugar
1/2 tsp salt
2 eggs
225g mandarin segments
3/4 tsp bicarb soda
1 tsp baking powder
1 tsp cinnamon
1/4 cup chopped almonds
1 cup grated carrot

Method: Blend all dry ingredients except nuts and carrots. Add mandarin segments drained and chopped, eggs, oil and mix for 1/2 min. Mix in carrots and nuts. Bake in greased tin 180C for 1 hour. Allow to cool in tin. Ice with cream cheese frosting.

Source: contributed by K. Sumner in Burra Kindy Cookbook (Burra, 2002)