Shoulder of mutton
Sage and onion stuffing
Method: Bone a shoulder of mutton and fill the space with sage and onion stuffing. Tie up with string and roast for 1&1/2 to 2 hours, according to size. Serve with rich gravy.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.53.
Tuesday, June 24, 2025
Friday, June 20, 2025
Cherry Wonders
4 ozs. [icing] sugar
1 oz. cocoa
1 oz. shelled walnuts
3 ozs. ground almonds
White of 1 egg
Glace cherries
Vanilla essence
Method: Chop the walnuts finely. Rub the icing sugar through a sieve, add the almonds, walnuts, and cocoa, and mix all together. Whisk the white of egg slightly, and add to the dry ingredients enough of it to make a fairly stiff paste. Add the vanilla, and mix all together well. Divide the mixture into portions the size of a walnut, roll in the hands into shape, then dent the centre and press in half a cherry.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.89.
1 oz. cocoa
1 oz. shelled walnuts
3 ozs. ground almonds
White of 1 egg
Glace cherries
Vanilla essence
Method: Chop the walnuts finely. Rub the icing sugar through a sieve, add the almonds, walnuts, and cocoa, and mix all together. Whisk the white of egg slightly, and add to the dry ingredients enough of it to make a fairly stiff paste. Add the vanilla, and mix all together well. Divide the mixture into portions the size of a walnut, roll in the hands into shape, then dent the centre and press in half a cherry.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.89.
Monday, June 16, 2025
Hamburger with Burgundy
1&1/2 cups breadcrumbs (dried)
1 medium onion (minced)
1 lb. lean lamb or ground beef
3/4 cup burgundy
1 egg
1&1/2 teaspoons salt
1/4-teaspoon pepper
Method: Mix breadcrumbs with Burgundy and onion. When soft add beaten egg and meat plus salt and pepper. Mix thoroughly, shape into 8 patties. Brown in hot fat in a frying pan. Serves four to six.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.54.
1 medium onion (minced)
1 lb. lean lamb or ground beef
3/4 cup burgundy
1 egg
1&1/2 teaspoons salt
1/4-teaspoon pepper
Method: Mix breadcrumbs with Burgundy and onion. When soft add beaten egg and meat plus salt and pepper. Mix thoroughly, shape into 8 patties. Brown in hot fat in a frying pan. Serves four to six.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.54.
Thursday, June 12, 2025
Chicken & Chick Pea Casserole (Indian)
1 kg diced chicken
1 onions, diced
2 teaspoons garlic, minced
2 teaspoons cumin
1 teaspoon paprika
1 packet taco seasoning
1 teaspoon coriander
2 cups corn kernels
400g tins chick peas
400g tin baked beans
1/2 litre water
Method: Brown chicken in oil with onions. Add spices and water. Add corn and chick peas. Cook for 15 minutes. Add beans. Thicken if needed with 2 tablespoons cornflour made to paste in 1/2 cup water. Serves 4-6.
Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.25.
1 onions, diced
2 teaspoons garlic, minced
2 teaspoons cumin
1 teaspoon paprika
1 packet taco seasoning
1 teaspoon coriander
2 cups corn kernels
400g tins chick peas
400g tin baked beans
1/2 litre water
Method: Brown chicken in oil with onions. Add spices and water. Add corn and chick peas. Cook for 15 minutes. Add beans. Thicken if needed with 2 tablespoons cornflour made to paste in 1/2 cup water. Serves 4-6.
Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.25.
Sunday, June 8, 2025
Barbeque Fruit Sauce
3/4 cup onions, finely chopped
3 tsp prepared mild French mustard
8 peach halves, cooked or canned
120ml peach juice (no added sugar)
50ml white wine vinegar
1/2 cup tomato sauce
2 tsp W'stershire sauce
Method: Cook onions over low heat, stirring frequently for 2 minutes. Add vinegar, mustard and W'shire sauce and stir for 3 minutes. Stir in peaches, juice and tomato sauce, reduce heat and simmer until mixture thickens, 15-20 minutes.
This is delicious served over boned and skinned chicken.
Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p44.
3 tsp prepared mild French mustard
8 peach halves, cooked or canned
120ml peach juice (no added sugar)
50ml white wine vinegar
1/2 cup tomato sauce
2 tsp W'stershire sauce
Method: Cook onions over low heat, stirring frequently for 2 minutes. Add vinegar, mustard and W'shire sauce and stir for 3 minutes. Stir in peaches, juice and tomato sauce, reduce heat and simmer until mixture thickens, 15-20 minutes.
This is delicious served over boned and skinned chicken.
Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p44.
Wednesday, June 4, 2025
Vausage
1 cup cooked green lentils
1 cup cooked mashed potato
1 cup cooked rice
1 cup fresh wholemeal breadcrumbs
1 small onion
4-6 Tblspn gluten flour
2 tsp mixed herbs
Method: Mix together. Shape 1 large tablespoonful into a roll, or patty. Roll in bran and fry in lightly oiled pan, or bake in oven.
Vausage Rolls
Process as above, but do not fry. Wrap roll in a rectangle of thin Basic Pastry. Cook in hot oven until pastry cooked. Serve hot or cold. Size can be varied to suit.
Basic Pastry (Basic Pie Crust, p.51)
2 cups SR flour (white or wholemeal)
3 Tblsn PU [polyunsaturated]-vegetable oil
TONE skim milk
Method: Rub the oil into the flour. Add milk to give the desired consistency. The dough should come cleanly from the bowl and form a soft ball. Roll out on flour or bran to a thin layer. Bake in hot oven 20-25 minutes. An advantage of making the Basic Pie Crust is that it can be rolled out and used for either sweet or savoury pies as required.
Savoury crust: add pepper, herbs, curry, etc.
Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), pp.32 & 51.
1 cup cooked mashed potato
1 cup cooked rice
1 cup fresh wholemeal breadcrumbs
1 small onion
4-6 Tblspn gluten flour
2 tsp mixed herbs
Method: Mix together. Shape 1 large tablespoonful into a roll, or patty. Roll in bran and fry in lightly oiled pan, or bake in oven.
Vausage Rolls
Process as above, but do not fry. Wrap roll in a rectangle of thin Basic Pastry. Cook in hot oven until pastry cooked. Serve hot or cold. Size can be varied to suit.
Basic Pastry (Basic Pie Crust, p.51)
2 cups SR flour (white or wholemeal)
3 Tblsn PU [polyunsaturated]-vegetable oil
TONE skim milk
Method: Rub the oil into the flour. Add milk to give the desired consistency. The dough should come cleanly from the bowl and form a soft ball. Roll out on flour or bran to a thin layer. Bake in hot oven 20-25 minutes. An advantage of making the Basic Pie Crust is that it can be rolled out and used for either sweet or savoury pies as required.
Savoury crust: add pepper, herbs, curry, etc.
Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), pp.32 & 51.
Subscribe to:
Posts (Atom)