Christmas Club Sandwich

3 slices thin buttered toast, crusts removed
2 tablespoons cream cheese
1 tomato sliced
1 cucumber sliced
3 rashers bacon, crisply fried
large lettuce leaves, washed & dried
slices of chicken or turkey with stuffing or relish

Method: Start with 1 slice of toast, spread with half cream cheese & follow with tomato & cucumber slices. Add rasher of bacon & lettuce. Another piece of toast spread with cream cheese, then thin slices of turkey or chicken with stuffing. Top with tomato, cucumber & lettuce & last piece of toast. Accompany with cranberry sauce or pickles.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.100.

Mock Turkey

1 large tomato
1 small onion
1 tablespoon butter
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 teaspoon mixed herbs
1 egg
Salt and pepper

Method: Melt butter, add finely chopped tomato and onion and cook without browning until onion is soft. Remove from heat and add grated cheese and beaten egg while still hot. Blend well, then add breadcrumbs, herbs and seasoning to taste. Use as sandwich filling.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.57.

Colours of Christmas Stir-Fry

2 tablespoons oil

2.5cm piece fresh ginger, peeled & grated

1 clove crushed garlic

1 red chilli, de-seeded & chopped

1 red pepper, de-seeded & cut into strips

175g young turnips, trimmed & cut into wedges

350g broccoli flowerettes & strips of stalks

250g cooked sausages, sliced

6 tablespoons turkey or chicken stock

2 tablespoons sherry

2 tablespoons soy sauce

1 level teaspoon brown sugar

350g cooked potatoes, cut into chunks

6 spring onions, trimmed & chopped

salt & pepper to taste

Heat oil in a large pan & fry ginger, garlic & chilli over a medium heat for one minute - but do not burn. Add pepper strips, turnips, broccoli stalks & stir-fry for 5-6 minutes. Add slices of sausage, broccoli flowerettes, stock, sherry, soy sauce & sugar. Simmer for 3 minutes. Finally stir in potato, spring onion & cook until heated through. Season well. Serve immediately.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.99.

Cream of Turkey or Chicken Soup

3 sets chicken giblets or 2 sets turkey giblets, 1 piece chopped ham, 1 medium sliced onion, 1 stick celery, 1 dsp flour, 1/2 cup milk, 1/2 oz butter, 1 dsp lemon juice, pepper, salt, nutmeg to taste.

Method: Prepare giblets. Melt butter in saucepan, add giblets and cook for a few minutes without browning. Pour in 4 pints water and bring slowly to the boil. Skim, add onion, celery, ham, salt, pepper, nutmeg and lemon juice. Simmer with lid on saucepan until tender - about 2 hours. Strain into a basin. Return to saucepan, add blended flour, boil for 3 mins. Add milk, adjust seasoning. Reheat carefully without boiling. Add a little chopped parsley, if desired.

Source: contributed by M. Catford in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.15.

Christmas Turkey, Belle Vue

1 No. 50 turkey, baked and cold

1 large stick celery, finely chopped

2 kg apples, finely chopped

1 tsp. gelatine, dissolved in

1/2 cup water

salt and pepper

1 litre mayonnaise

Method: Carefully remove legs and breasts of turkey. Carve the breasts into thin serving slices. Fill cavity of turkey with salad made from celery, apples, mayonnaise, salt and pepper mixed together. Replace legs and carved sliced breasts. Secure in position by brushing with gelataine [sic]. Decorate with slices of pineapple, orange, walnut pieces and glace cherries. (Serves 6-8).

Source: Windsor Wonderful Recipes with compliments Windsor Poultry Service, 14 Sturt Street, Adelaide 5000 (Adelaide, n.d.), p.12.

Mock Turkey (Made with Tomato Soup)

1 onion
1 tsp butter
little water
1/2 tin tomato soup
1/2 tsp mixed herbs
2 eggs
2-3 oz grated cheese
salt
pepper

Method: Place in frypan, onion chopped small, butter and a little water. Boil till tender. Add tomato soup, mixed herbs, salt and pepper. Add the slightly beaten eggs and grated cheese. Do not boil after the last two ingredients are added - just thicken. Add extra cheese for a thicker spread.

Source: contributed by L. Christophersen in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.16.

2008: celebrating a blogging anniversary by revisiting some classics.

Mock Turkey (Made with Tomato Soup)

1 onion
1 tsp butter
little water
1/2 tin tomato soup
1/2 tsp mixed herbs
2 eggs
2-3 oz grated cheese
salt
pepper

Method: Place in frypan, onion chopped small, butter and a little water. Boil till tender. Add tomato soup, mixed herbs, salt and pepper. Add the slightly beaten eggs and grated cheese. Do not boil after the last two ingredients are added - just thicken. Add extra cheese for a thicker spread.

Source: contributed by L Christophersen in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.16.

Quickie Casserole (for 2)

1 kg turkey wings
1 can condensed oxtail soup
1 small onion
1/2 clove garlic
Small measure sherry
Dried rosemary
1/2 teaspoon paprika
Seasoning

Method: Finely chop onion and fry in butter until soft. Add turkey and fry until lightly browned. Remove from pan. Place in casserole dish and sprinkle with a little dried rosemary. Mix the condensed soup, paprika, garlic and sherry with the remaining onion in the pan. Pour over the turkey and casserole for approx. 1 hour at 160 degrees C.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.54.