Sunday, March 24, 2013

Impossible Pizza

500g (1lb) mince meat
1.1/2 cups milk
3 eggs
1 cup grated cheese
1 large onion
3/4 cup SR Flour
sliced tomato

Method: Cook together mince and onion chopped finely. Stir in 1/2 tspn salt, pepper and herbs to taste. Discard any fat or juices and spread in greased pie plate. Mix together and beat well the milk, flour and eggs and pour carefully over the mince. Bake at 400F (200C) for 25mins. Remove from oven and top with sliced tomato and sprinkle with grated cheese and parsley. Return to the oven for about 10mins, or until cheese has melted and browned.

Source: contributed by J. Huston in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.16.

Wednesday, March 20, 2013

Ham, Pineapple and Mint Dip

4 oz cream cheese
1 tspn of prepared mustard (Hot English)
2 slices ham chopped
fresh mint chopped to taste
2 pineapple rings, chopped
fresh ground pepper

Method: Mix cream cheese with enough milk for good firm dipping consistency. Add all other ingredients, adjust flavours for individual taste.

Source: contributed by J. Edwards in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

Saturday, March 16, 2013

Dinner in a Frying Pan

2 level tablespoons butter
1 lb. minced steak
1 small chopped onion
2 cups Vegeroni noodles
1.1/2 cups water
1 tablespoon tomato paste
1 teaspoon sherry
1 teaspoon Worcestershire Sauce
1 level teaspoon celery salt (or 2 sticks celery)
Pinch of pepper
1/2 cup stock (Oxo)
1/2 cup sour cream; parsley

Method: Melt butter, brown meat and onion stirring occasionally. Pour noodles over browned meat. Combine tomato paste, Worcestershire sauce, celery salt, salt, pepper, stock and water. Pour over noodles. Simmer with lid on for 25 minutes or until noodles are soft. Stir occasionally. Stir in cream and sherry. Serve sprinkled with parsley.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.14.

Tuesday, March 12, 2013

Salmon Souffle

Line greased casserole with bread buttered on both sides (cut off crusts for lighter crust). Mix together 1 can tuna (450 grams) well drained with 1.1/2 cups matured cheese spread over dish. Place another layer of bread buttered both sides on top. Pour over a mixture of 3 eggs beaten with 2 cups of milk. Seasoning to taste. Press down firmly and leave to settle several hours. Bake 1 hour in moderate oven.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.29.

Friday, March 8, 2013

Lemon Cream with Fruit

1 cup sugar
pinch salt
1/2 pint water
2 tbs butter
1/4 pint cream
1 tbs plain flour
1 tbs corn flour
1/4 cup lemon juice
1 beaten egg
grated rind small lemon

Method: In a small saucepan mix sugar, flours and salt. Blend with a little of the water then add the rest with lemon juice and rind. Stir over heat until boiling and thickened. Add a little to beaten egg, return to saucepan and stir till thickened a little more. Remove from heat, add butter and cool. Beat cream till thick and fold in prepared mixture. Chill. Serve with pineapple, banana, lychee. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.13 ['Summer Menu']

Monday, March 4, 2013

Quick BBQ Sweet

Put a banana on its side, slit the length with a knife. In the slit place pieces of milk chocolate and heat on the BBQ until the chocolate melts. Eat hot.

Source: Quick and Easy Desserts (Kent Town: The South Australian Country Women's Association Incorporated, 2002)