Chilled Cucumber Soup

1 small onion

2 med cucumbers

sprig of mint

2 tbs cream

green colouring

1 litre (4 cups) water

3 chicken stock cubes

1 tbs cornflour

salt & pepper

extra mint for garnish

Preparation time: 1 hour, including cooking time.

Method: Bring water to boil with crumbled stock cubes, add finely chopped onion and simmer 15 mins. Peel and chop cucumbers reserving some fine slices for garnish. Add rest to stock mix, add mint, and cook gently for 20 mins. Either sieve or puree in blender and return to heat. Blend cornflour with enough water to make a smooth cream, stir in some of the hot soup; add this to the rest of the soup and bring to boil, stirring. Cook for 2 mins, stir in cream and season. Tint with 2 drops green food colouring and pour into glass serving bowl. Cover and put in refrigerator. To serve, garnish with mint and cucumber slices. [Serves 4] 

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.20 ['Summer Menu']

Savoury Veal Birds

1.1/2 lb veal steak (cut into thin slices)

1 cup chopped onion

3 cups soft breadcrumbs

3/4 cup brown stock (or water & beef cube)

3 tbs butter

1 tsp salt

pinch pepper

3 tbs flour

1/2 tsp dried tarragon

toothpicks

Method: Melt 2 tbs butter in a saucepan, add onion, breadcrumbs, salt, pepper, tarragon, and cook over medium heat to combine (about 2 mins). Place about 1 tbs stuffing on each veal slice, roll up and secure with wooden toothpicks. Roll in flour. Heat remaining butter in a large pan, add veal birds, brown well. Add stock, simmer covered about 30-35 mins or until tender. Spoon pan juices (sauce) over when serving. [Serves 6]

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

Savoury Chicken

15.1/2 oz tin Cream of Chicken Soup

1 cup cream

Portions of chicken (legs)

2 bananas

Sprinkle of garlic salt, paprika, nutmeg, oregano

Method: Sprinkle spices over chicken, cut up 2 bananas into slices and add to chicken pieces; pour over cream soup and cream mixed together. Sprinkle with chopped parsley and bake 1.1/2 to 2 hours (depending on size of legs) at 325°F, uncovered. About 1/2 hour before chicken is done, heat some potato gems, slices of pineapple, tomatoes and bacon rolls in the oven and serve these as an accompaniment to the savoury chicken. [Serves 8]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.7 ['Summer Menu']

Rose Mousse

1.1/2 lb rhubarb

1/2 cup water

1/2 cup sugar

1 pkt strawberry jelly

2 egg whites

1/2 cup sugar

Method: Cook rhubarb, water and sugar till rhubarb is soft. Stir in jelly crystals till dissolved. Put to set in frig. When rhubarb is partly set then beat egg whites and sugar until stiff. Beat the partly set rhubarb and jelly until fluffy then fold in the egg mix. Set in individual dishes in refrigerator. Leave enough room in dishes to pour thin cream on when serving and top with a fresh strawberry or crystalised cherry. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.9 ['Summer Menu']

Bombe Alaska

2 litres ice cream (rainbow if desired)

1 sponge half /wafer cream biscuits

1 can pitted cherries/fresh strawberries

2 tbs brandy

Meringue:

4 egg whites

1.1/2 cups sugar

Method:Arrange biscuits/sponge on piece of masonite. Put the carton of ice cream in the warm for a few seconds, then put ice cream on top of base. Put back into freezer to really harden.

Meringue: Beat whites with pinch salt; when stiffened add sugar gradually. When stiff, coat ice cream with meringue (quickly) making sure it is well sealed at the bottom of the board. This may be prepared in the afternoon and put back into freezer.

Drain cherries and thicken juice with dessertspoon of cornflour and chill. When ready to serve, put Bombe into oven for about 5 mins till lightly browned (325-350°F). Remove from oven and slip Bombe onto large carving dish with carving knife. Have brandy warmed and in a small jug. Put cherries/strawberries around base of Bombe. Take to table, pour brandy over and set alight. Serve with fruit and sauce.

(The secret of success if to ensure that the base and ice cream is really hard before the meringue is put on.) [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.10 ['Summer Menu']

Mango Chicken

4 lge chicken pieces

1 can mango OR 1 lge fresh mango

1 tbs seasoned flour

1.1/4 cups chicken stock or water & 2 cubes

30 g. butter

salt & pepper

2 med onions

1/2 cup thick cream

Preparation time: 1 hour, including cooking time.

Method: Roll chicken pieces in seasoned flour. Heat butter, brown pieces on all sides. Remove from pan. Slice onions and cook gently (till transparent) in remaining butter, then add mango (drained and sliced) and fry until golden brown. Return chicken to pan, add stock, season to taste, simmer covered for 35 mins.

To serve: Reheat and stir in cream. [Serves 4]

Suggested accompaniments:

1. Boiled rice and a salad selection

2. Duchesse potatoes, stuffed tomatoes, green peas. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.21 ['Summer Menu']

Strawberries in Blue Vein Sauce

5-6 Berries per serve

1 portion Blue Vein Cheese

Mayonnaise

Method: Beat mayonnaise and blue vein cheese, adding enough mayonnaise to make a creamy sauce.

Serve in champagne glasses. Put a portion of lettuce leaf in each glass, add washed and de-stalked strawberries and pour over small quantity of sauce. (Not too much as sauce is fairly rich.)

Sauce may be made and strawberries prepared early in the day. Put into glasses a couple of hours before serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.12 ['Summer Menu']