Pumpkin & Corn (in Microwave)

pumpkin (about 1 kg) peeled, diced
60 gm butter
440 gm can creamed corn
1/2 cup cream
2 onions, chopped
3&1/2 cups chicken stock
3 tsp Worcestershire sauce
1 Tbps chopped chives

Method: Combine pumpkin, onions and butter in large bowl, cover and cook on HIGH for 3 minutes. Add chicken stock, cover and cook on HIGH for 25 minutes. Puree in blender or processor, stir in corn, Worcestershire sauce and cream, reheat, sprinkle with chives. Serves 6.

Source: contributed by Steph Ball in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.5.

[Microwave] Shrimp de Jonghe

3/4 cup margarine
4-5 cloves garlic, peeled and sliced
1/4 teaspoon tarragon
1 tblspn. chopped parsley
dash of ground nutmeg
dash of dried thyme
1/4 tspn. chives, finely chopped
1/4 tspn. instant minced onion
1&1/2 tspns. salt
1/2 cup dry sherry
3/4 cup fine dry breadcrumbs
1kg. raw, shelled deveined shrimp

Method: Melt butter in a deep, 2 litre, heat resistant non-metal[l]ic casserole in microwave for 1 min. Add sliced garlic and heat uncovered for 2&1/2 minutes on high. Remove garlic from butter. Add tarragon, parsley, nutmeg, thyme, chives, onion[,] salt, sherry to butter and stir to combine. Remove 1/4 cup of seasoned butter and mix with 3/4 cup of breadcrumbs. Place shrimp in shallow 2 litre casserole with the remaining seasoned butter. Stir to coat shrimp. Sprinkle buttered breadcrumbs over shrimp. Heat uncovered in microwave for 10 minutes or until crumbs are brown and shrimp are pink. Do not over-cook shrimp as they will become tough. Serves 4.

Source: contributed by Dagmar Preusker in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.33.

Choco Bananas

Peel 2 bananas, slice and sprinkle with milk chocolate pieces. Cook on High 1-2 minutes, until part cooked. Top with cream or tinned cream and serve. Use small microwave sweet dishes to cook this sweet.

Source: contributed by Margaret Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.22.

Kidney Stuffed Mushrooms

125gm chopped lamb kidneys
6-8 med. mushrooms (remove stems and chop finely)
2 rashers of bacon chopped finely
1 chopped onion
2 small teaspoon worcestershire sauce
2 tabs. chopped parsley
1/2 cup grated mixed tasty and cheddar cheese
1 teas. soy sauce

Method: Combine chopped kidneys, bacon, onion and mushroom stems and sauces. Cook on High 4 minutes stirring once. Stir in half parsley mixture, place mixture in mushroom caps. Cook on High 4 minutes or until cheese is melted, after topping with remaining parsley cheese mix.

Source: contributed by Margaret Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.24.

Asparagus Cheese Sandwich

30g butter

1 tspn. french mustard

4 slices bread

340g can asparagus spears, drained

3/4 cup grated tasty cheese

2 chopped shallots

paprika

Method: Combined butter and mustard in dish, cook on HIGH 30 seconds. Brush bread on both sides with mustard butter. Place two slices bread on flat dish, side by side. Place asparagus on top, cover with about 1/2 cup of cheese, top with remaining bread. Combine remaining cheese with shallots, sprinkle over bread, sprinkle lightly with paprika. Cook on HIGH 2 minutes or until cheese is melted.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.175.

Salmon in Cabbage Rolls

8 whole cabbage leaves

440g can drained salmon

2 finely grated medium carrots

1&1/2 cups cooked rice

1/4 cup mayonnaise

2 cups chicken stock

1/2 cup tomato paste

1/2 tspn. dried basil leaves

2 tbspns. plain flour

2 tbspns. water

Method: Remove any thick stalk from cabbage leaves, place in large shallow dish, cover and cook on HIGH 5 minutes. Mix salmon with carrot, rice and mayonnaise. Divide mixture into 8 portions, spoon onto cabbage leaves, roll up tightly, tucking in ends. Place in shallow dish in single layer. Combine stock, tomato paste and basil, pour over rolls, cover, cook on HIGH 15 minutes, or until tender. Remove rolls, keep warm. Blend flour with a little water, stir into liquid in dish, cook on HIGH 3 minutes, or until mixture boils and thickens. Serve over rolls. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.179.

Curried Pea Soup

100g pkt. dehydrated peas

1 tspn. sugar

4 cups chicken stock

1 cup milk

15g butter

2 tspns. curry powder

Method: Combine peas, sugar and stock in large bowl, cover, cook on HIGH 20 minutes. Drain peas, reserve stock. Puree peas in blender or processor with milk. Place butter and curry powder in bowl, cook on HIGH 1 minute, add pea puree and reserved stock. Cook on HIGH 2 minutes. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.178.

Cowboy Supper

425g can baked beans

200g can corned beef (chilled)

black pepper to taste

1/2 beef stock cube, crumbled

50g cheddar cheese (cubed)

1 French loaf

Method: Empty baked beans into 3 pint casserole dish and cover. Cook on HIGH for 5 minutes. Gently stir in corned beef and season with pepper. Add stock cube. Cover and cook on HIGH for 5 minutes. Add cheese just before serving.

To warm bread: cut the bread into pieces and arrange in bread basket between absorbent paper. Microwave on MEDIUM for 3 minutes. Serve immediately.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.184.

Tuna Almond Saute

1/2 cup blanched almonds

2 tbspns. butter

1 finely chopped onion

2 x 185g cans drained tuna

310g can drained sweetcorn

1 red apple, washed and cubed

2 sticks sliced celery

1 tbspn. tomato sauce

1 tbspn. lemon juice

fresh ground pepper

1 tbspn. fresh chopped parsley

Method: Cook almonds in a shallow dish on HIGH for 1-1&1/2 minutes, until coloured. Allow to stand while remainder of dish is prepared. Melt butter in 2 litre casserole dish on HIGH for 1 minute, stir in onion, cover dish and cook on HIGH for 1 minute. Stir in remaining ingredients, including almonds. Cover dish and cook on REHEAT for 6-8 minutes. Stir thoroughly but gently after 3-4 minutes to heat through. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.180.

Sweet and Sour Fish Fingers (Microwave)

Equipment Needed

Measuring Cup

Tablespoon

Microwave Jug

Microwave safe Platter large enough to hold fish fingers

Preparation Time: 12 to 15 minutes

Ingredients

1 packet Chicken Noodle Soup

1/2 cup Water

1/4 cup Vinegar

2 tablespoons chopped Spring Onions

1/2 Green Pepper, chopped

1/4 cup Water

2 tablespoons Brown Sugar

450 grams can Pineapple Pieces undrained

1 tablespoon Cornflour

15 Fish Fingers

Method: Blend soup mix with all ingredients except cornflour, 1/4 cup water and fish fingers. Microwave on High for 3 to 5 minutes until boiling. Blend cornflour with 1/4 cup water and stir into sauce. Microwave on High for 1 minute, stir then repeat until sauce has thickened. Place fish fingers on platter. Microwave on HIGH for 2 minutes, then pour sauce over and Microwave a further 1 minute.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Cheese Crisps

3/4 cup plain flour

1/2 teaspoon salt

Good pinch cayenne pepper

60g butter

125g tasty cheese, grated

Yolk of 1 egg

Squeeze of lemon juice

Method: (1). Sift flour, salt and cayenne, rub in butter. (2). Add cheese and make into a firm dough with egg yolk and lemon juice. (3). Knead lightly and roll out into a thin sheet. Cut with floured cutter into rounds. (4). Place ont[o] a flat glass pizza plate or use turntable. (5). Cook approx. 8 biscuits each time on FULL POWER for 2&1/2 minutes. (6). Removed from plate and allow to cool.

Yield: Approximately 36 biscuits.

Source: The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.29.

Pineapple Glazed Mock Ham

1 x 1.5 kg lightly pumped leg of lamb

2 tab[l]espoons brown sugar

1/2 cup pineapple juice

Method: (1) Place lamb fat side down in pyrex baking dish and cover with paper towelling. (2) Microwave on FULL POWER 10 minutes. (3) Reduce to ROAST and continue cooking 10 minutes per 500g turning over (top to bottom) halfway during cooking. (4) Remove paper towelling, drain away juice and fat and sprinkle with brown sugar. (5) Return to microwave on FULL POWER for 4 minutes. Pour pineapple juice over lamb and continue cooking on ROAST a further 10 minutes. Baste with juiced [sic] during cooking. (6) Remove from oven, wrap in aluminium foil and allow to cool. (7) Chill overnight and serve cold with salads.

Source: The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.29.

Sundeck Chicken Sizzle [Microwave]

12 chicken wings, tips removed

1 cup pineapple juice

1/4 cup tomato sauce

1 pkt. chicken noodle soup

1/4 cup peanut butter

Method: Marinate chicken wings for 1-2 hours in a mixture of all ingredients. Preheat browning dish on HIGH for 6 minutes. Add chicken wings and marinade. Cook on HIGH for 8 minutes, turning twice and brushing with marinade sauce several times during cooking. Serve with salad. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.183.

Hot Bobs

The following fillings may be rolled in bacon and secured with a toothpick. - Prunes, dried apricots, pineapple, fresh mushrooms, tomatoes, capsicum, "potato gems".

Cook on a plate 2-4 mins. on High or Med-high, depending on the quantity, until bacon is cooked. Sprinkle with a mixture of grated tasty cheese. Microwave 1 minute med-high or until cheese melts. Serve on another attractive plate or bowl. Garnish with parsley or another green herb.

Source: contributed by M. Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.23.

Quick Chicken Dish

1 pkt Chicken Pieces (with or without skin), thickly coat chicken pieces with butter & coat with seasoned salt. Cook in Microwave - 10 minutes per 500 grams.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.31.

Sunset Chicken (Microwave)

1 pkt French Onion Soup

1 clove Garlic crushed

2 tspns Worcestershire or Soy Sauce

1/2 cup Pineapple Juice

8 Chicken Drumsticks

1/2 cup Tomato Sauce

3 tlbspns Honey

Method: Combine all ingredients in a shallow casserole dish. Marinate for 1 - 2 hours or overnight in refrigerator. Cover and cook chicken on HIGH for 20 minutes turning 3 times and brushing with marinade during cooking. Serves 4.

Source: contributed by E. Turner in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.32.

Honeyied Chicken (Microwave)

8 pieces of uncooked chicken

1/4 cup wine or water

1 cup carrot straws

1 pkt french onion soup

2 tblspns honey

Method: Place chicken pieces into a shallow casserole sprinkle soup over. Pour over this the water or wine then add honey drizzled over evenly. Add the carrots & cover with lid or with gladwrap. Cook for 10 min on HIGH in microwave. Then cook for 20 minutes on Medium. Serves 4.

Source: contributed by L. Schubert in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.35.

*  *  *

NOTE: Unusual Coleslaw will return in August 2012.

Prawns in Brandy Sauce

Microwave setting: Maximum (Full)

Serves 4 Cooking time: 12 minutes

2 Garlic Cloves peeled and crushed

500 gm shelled Green Prawns

1 med Onion, finely chopped

freshly ground Black Pepper

1.1/4 cups Milk

1 tblspn Cream

30 gms Butter

1.1/2 tbspns Cornflour

Salt

2 tspns Tomato Paste

2 tblspns Brandy

To Garnish

chopped parsley

lemon wedges

Method: Place the garlic, onion & butter in a large bow[l]. Cover & cook for 4 mins. Stir in the cornflour, then blend in the milk, tomato paste, brandy, cream, prawns and pepper. Cook uncovered for 8 Mins, stirring halfway through. Season with salt. Sprinkle with parsley & serve with lemon juice.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.14.

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.

Chilled Strawberry Soup (Microwave)

3 cups sliced strawberries

1 cup sugar

2 tspns arrowroot

2 tabspns cold water

1 cup red wine

1 cup orange juice

1.1/2 cups sour cream

strawberries for garnish

Method:Place strawberries, sugar and water in a 3.1/2 pint casserole dish. Cover and cook on high 3 minutes or until boiling. Cook 5 minutes on medium.

Blend arrowroot with water, then blend with wine and orange juice into strawberry mixture.

Cook on high 6 minutes or until boiling.

Chill mixture.

Puree in food processor. Stir in cream and serve chilled, garnished with sliced strawberries.

Serves 8.

Source: contributed by B. Swalling in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.3.