Thursday, February 28, 2013

Okonomiyaki Crepes

Pancake mixture: 4 oz. flour, 1/2 pint water
Shredded cabbage
Finely sliced pork
1 egg

Method: Mix flour and water and cook 1 7" pancake in frypan. Cover pancake with shredded cabbage. Break egg into middle of cabbage. Place a layer of sliced pork over pancake. To bind thinly cover with more pancake mixture. Turn when ready and cook until pork is tender. Serve with rice, seaweed balls and Okonomiyaki sauce, tomato or worcestershire sauce.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

Sunday, February 24, 2013

Blade Pie

1.1/4 lb blade steak, diced
2 rounded tbs flour
1/2 cup water
1 tsp salt
Pampas Puff Pastry

Method: Mix all together and steam 2 hours. Chill. Cover pie tin with a sheet of Pampas puff pastry, put in meat and cover with another sheet of puff pastry. (This can then be frozen until needed). Bake at 400°F for 20-25 mins. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.39 ['Winter Menu']

Wednesday, February 20, 2013

Mock Yeast Cake

2 tbsp. Butter
2 cps. S. R. Flour
1/2 cp. Sugar
1/2 tsp. Salt
1/2 cp. Sultanas or Currants
1 cup Beer

1 tbsp. melted Butter
1/2 cp. Sugar
1/2 cup. plain Flour

Method: Rub butter into sifted flour, sugar and salt. Add sultanas or currants and mix together with beer. Put into baking dish approximately 12" x 10" and spread evenly. Rub topping ingredients together until crumbly, then sprinkle over cake mixture. Bake in a moderate oven for 20-25 minutes.

Source: contributed by K. Marsson (Sevenhills) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.33.

Saturday, February 16, 2013

Spinach Soup

1 bunch Spinach
30 gm Butter
White Pepper to taste
2 Hard Boiled Eggs
3 Chicken Stock Cubes
2 tblspns Flour
1/4 tspn nutmeg

Method: Melt butter in large saucepan and stir in flour. Pour in combined water & stock cubes & stir until boiling. Add spinach, reduce heat & simmer for 15 mins. Stir in pepper & nutmeg. Serve in soup bowls & garnish with slices hard boiled egg.

Source: contributed by K. Slater in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.7.

Tuesday, February 12, 2013

Tuna and Chicken Loaf

470g can tuna
1 packet chicken noodle soup
1.1/2 cups fresh bread crumbs
1 dessertspoon chopped gherkins
1 dessertspoon chopped onions

Method: Mix all together with 1 egg. Put in nut loaf tin and cook 40-45 minutes in moderate oven. Let stand for 5 minutes in tin, turn out and roll in dry breadcrumbs.

Source: Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.27.

Friday, February 8, 2013

Haddock Kedgeree

500g (1 lb) smoked Haddock
90g (3oz.) butter
3 cups cooked rice
salt and pepper
1 cup cooked peas
1 can Asparagus pieces (drained)
Lemon juice

Method: Place smoked Haddock in saucepan. Just cover with water and squeeze a little lemon juice into water. Cook 8-10 minutes. Drain fish, remove skin and bones and flake coarsely. Melt butter in frying pan, add cooked rice and cook 3 minutes. Add fish, cooked peas, Asparagus pieces. Season with salt and pepper, stir the mixture until heated. Garnish with hard boiled eggs.

Source: contributed by R. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.24.

Monday, February 4, 2013

Banana Rice Salad

2 bananas
4 tspn lemon juice
1 cup cooked rice
1/2 cup grated carrot
1 tspn dried bacon bits
1 tspn garlic salt

Method: Mix together bananas and lemon juice. In a large bowl mix remaining ingredients then add bananas.

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