Quick Quiche

3-4 eggs

2 rashers bacon, chopped

1 cup grated cheese

1 cup milk

1 onion, chopped

salt & pepper

3/4 cup pastry mix

Method: Beat eggs, add milk and pastry mix. Mix for a couple of minutes. Pour into greased pie dish.

Sprinkle onion, bacon and cheese into dish and bake in moderate oven for 50 minutes.

Serves - 4-5 people

Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11.

Spinach Dip

400g egg mayonnaise

1 packet spring vegetable soup mix

1 packet frozen spinach or fresh spinach

1 bunch chives

300g sour cream

1/2 lemon

2 bunches spring onions

Ground pepper

Method: Mix together and serve in a hollowed loaf of cob bread.

Serve with bread or biscuits.

Source: Recommended by E. Singer in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.13.

French Casserole

1.5 kg blade steak, cubed

2 slices bacon, chopped

2 carrots, 2 peppers, sliced

3 onions, sliced

1 tin mushrooms in butter

1 cup stock

Method: Brown steak, bacon & onions, put into casserole dish, add all other ingredients, bake in moderate oven for 1.5 hours. 
Add: - carrots and peppers

Bake moderate oven for 1&1/2 hours

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.27.

Tuna Bites

1 large tin tuna in spring water, drained

1 tsp lemon pepper seasoning

Juice from 1 lemon

1 egg beaten

1 onion, diced

1/4 cup bread crumbs

Fresh basil chopped

Salt and pepper to taste

Method: Mix all ingredients together.

Roll mixture into small bite size balls.

Roll into bread crumbs and refrigerate.

Pan fry in shallow oil till golden brown.

Serve with dipping sauce.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.13.

Meat Loaf

500g lambs fry

1 cup soft breadcrumbs

1 tsp Worcestershire sauce

1 tsp lemon juice

500g pork or sausage mince

1 tsp salt

Pepper to taste

1 egg, beaten

Method: Cover the lambs fry with water and simmer for 5 minutes. Drain the liquid and reserve for use as stock. Put the lambs fry and onion through the blender. Add remaining ingredients except the bacon. Add 1/2 cup stock. Pack into a loaf tin. Top with the bacon. Bake in moderate oven for about 45 minutes.

Source: Recommended by G. Matthewman in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.29.

[onion and bacon are missing from the ingredient list]

No Pastry Quiche

5 eggs

1/2 cup plain flour

4 tsp butter/margarine

1&3/4 cups milk

4 rashers bacon

Salt & pepper

Chopped onion, capsicum, herbs, spinach, tomato etc

Method: Mix all ingredients together and pour into a well greased dish.

Allow to sit while you prepare the fillings (this lets the flour sink to the bottom).

Add your favourite fillings into the mix (slices of tomato on top look good as well as taste good).

Bake in a moderate oven for 45-60 minutes.

Great hot or cold!

Source: Recommended by S. Aldridge in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11

Bacon Savouries

2 rashers bacon, finely chopped

2 stuffed olives

1 tbs canned capsicum

3 spring onions, chopped

14 slices of bread

1 cup tasty cheese, grated

2 tbs mayonnaise

1 tbs chopped parsley

1/4 tsp curry

30g melted butter

Method: Cook bacon until crisp then drain. Mix bacon, cheese, olives, mayonnaise, capsicum, parsley, onions and curry. Mix well. Remove crusts from bread. Flatten bread with rolling pin. Spread mixture on bread and roll up and secure with a toothpick. Cut bread in half. Brush with butter. Bake in oven at 180° for 10 minutes. Serve hot.

To freeze: Pack in airtight container for up to two months.

To reheat, place on greased tray and bake in slow oven for 20 minutes.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.9

Squid Rolls

Blend together 4 squid tubes, 2 cloves of garlic, 2 tbs butter and/or parsley or chives for taste and colour.

Cut off the crusts of thinly sliced loaf of white bread. Roll out each slice with rolling pin to flatten the slice of bread.

Spread each slice with the blended squid mixture, roll the slice up and secure with toothpick.

Deep fry squid rolls and serve.

Source: Recommended by D. Paterson in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11

Meatloaf in BBQ sauce

500g sausage meat

500g mince meat

1 cup bread crumbs

1 onion

2 tbs curry powder

salt and pepper to taste

1 tbs parsley

1 egg

1/2 cup milk

1/2 cup water

Garlic

Method: Combine everything together, mould in casserole dish, into an oval shape. Cook in moderate oven for 45 mins, then make the BBQ Sauce, see below. Discard the liquid and pour over the BBQ sauce, cook for 30 mins basting often.

BBQ Sauce

1/2 cup water

1/2 cup tomato sauce

1/4 cup worcestershire sauce

2 tbs vinegar

1 tbs coffee

30g butter or margarine

2 tbs lemon juice

1/4 cup brown sugar

Mix all ingredients in saucepan till dissolved.

Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.28

Layered Salad

1/2 small lettuce, shredded

250g finely chopped mushrooms

1 cup tasty grated cheese

2 tsp lemon juice

1 cup frozen peas

3 hard boiled eggs, diced

2 tsp french mustard

2 tbs sour cream.

Place in large bowl in layers

Make Dressing -

1 cup mayonnaise

1 tbs sour cream

2 tsp French mustard

2 dsp lemon juice

Method: Mix together and pour over salad, leave overnight (refrigerated) if possible or make the same day. Place a layer of finely diced tomatoes and spring onions or red onions and parsley. Top off with crispy diced bacon.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.18

Spinach Dip in Cob Loaf

1 packet frozen spinach (drained very well)

1 cup mayonnaise

2 tubs sour cream

1 packet spring vegetable soup mix

2 spring onions

1 tin crab meat

Method: You must drain the spinach of all juice. Mix all ingredients in mixing bowl.

Place in fridge - Best to make the day before.

Cut the top of the cob loaf as the lid. Pull out the bread inside (keep).

On the day you want to use, pour the dip into the cob.

Place lid on top and serve with the inside bread, carrot and celery sticks.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.12. 

Crunchy Salad

2 pkts 2 Min. Chicken Noodles, soak in 1.1/2 cups of boiling water with:

2-3 tsp sugar

1/4 cup oil

3/4 cup vinegar

Let cool.

Slice finely:

1/4 cabbage

bunch spring onions

2 sticks celery

8 tbs slivered almonds

Pour noodle mix over top of mixed salad.

Even better to eat - next two days.

Source: Recommended by E. Singer in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.18

Superb Potato Chicken

6 medium potatoes

1.5kg chicken

1 medium onion chopped

1 tbs parsley chopped

1/2 cup lean bacon, chopped

1 egg yolk

1 tsp sage

1 tbs oil

Salt & pepper to taste

Method: Peel, cook and mash potatoes. Mix together bacon, onion, potato[,] herbs, seasonings and egg yolk.

Place as much mixture under the skin as possible and remaining inside cavity.

Tie or skewer legs together.

Brush chicken with oil and bake in a moderate oven 180C for 1.1/2 hours.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.31.

Shrimp Alpine

"Chicken In A Biskit Crackers"

198g can peeled Cocktail Shrimps

1 tbs chopped spring onion

1/2 tsp curry powder

1 cup shredded cheese

1/2 cup mayonnaise

1 tbs lemon juice

Method: Combine all ingredients together - May be spread on crackers, grilled then served hot, or as a tasty topping with "Chicken In A Biskit Crackers".

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.12

Lamb Chops with Apricots

4 chump lamb chops

2 tbsp seasoned flour

1 tbs oil

1 onion sliced

2 tbs soy sauce

1 green pepper sliced

1 tin apricot halves undrained

Method: Remove fat from chops and coat with seasoned flour. Heat oil and brown chops, remove chops from pan and add onion and green pepper and brown. Add apricots with liquid and soy sauce. Add seasoning and return chops to pan. Cover and simmer for 45 minutes stirring.

Source: Recommended by G. Matthewman in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.29

Steak & Mushrooms with a Cheesy Crust

500g cubed blade steak

2 cups sliced mushrooms

1 can hearty beef soup

2 tbs oil

1/4 cup red wine

Method: Brown steak in hot oil, in batches, place in casserole dish. Fry mushrooms gently until soft, add red wine allow to reduce by half. Add soup mix well and add to casserole dish. Cover and bake in moderate oven for 40 - 50 minutes until meat is tender.

CHEESE CRUST

1 tbs marg or butter

1/2 cup grated cheese

1 cup SR flour

1/3 cup milk

Rub marg or butter into flour. Stir in half the cheese, then enough milk to form a soft dough. Pat dough out, cut into pieces and place onto casserole.

Sprinkle with remaining cheese and return to oven for 20 - 25 minutes. Serve with peas and carrots.

Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.29.

Spinach & Strawberry Salad

250g baby spinach

2 punnets strawberries, quartered

chives

60g slivered almonds, toasted

Toss all ingredients in a large bowl

Dressing:

2 spring onions, chopped

1/2 tsp paprika

1/2 cup olive oil

1/2 tsp Worcestershire sauce

1/4 cup cider vinegar

1/4 cup sugar

Method: Put all dressing ingredients in a jar with lid.

Shake well and pour over salad ingredients just before serving.

Toss gently.

Source: Recommended by K. Taalman in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.19.

Chicken and Asparagus Lasagne

Mix together:

1 x 440g can condensed cream of chicken soup

1 x 325g can asparagus tips and stems

1/2 cup milk

1 x BBQ chicken (broken up)

Method: Layer between sheets of lasagne, top with sliced tomato and grated cheese. Cook at 180C for 40 minutes.

Source: Recommended by H. Walker in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.31.

Lemon Chicken

1.5 kg chicken

1 orange

1/2 cup pineapple juice

1/4 tsp paprika

1/4 medium onion

1/2 lemon

1 tbs soy sauce

Salt & pepper to taste

Method: Place onion inside chicken cavity.

Season cavity and skin with salt & pepper.

Sprinkle chicken with paprika, then place in a roasting dish breast side down.

Squeeze juice from orange and lemon then place reserved peel inside chicken.

Combined orange, lemon and pineapple juice with soy sauce and pour over chicken.

Bake in moderately hot oven 190-200C for 1.1/2 hours basting frequently.

Turn chicken, breast side up, after an hour.

Source: Recommended by J. Hamilton in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008) , p.32.