Surprise Chicken

2 cups cooked Chicken Meat

1 pkt Chicken Noodle Soup

3 or 4 ripe Tomatos sliced

1/2 cup diced Bacon

1 lge sliced Onion

1 cup diced Celery

3/4 cup Rice

Method: Place in layers in casserole dish. Dish should only be 3/4 full, because rice expands. Pour in 2.1/2 cups cooked chicken soup and cover. Bake in moderate oven for 2 hours.

Source: contributed by T. Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.

Fluffy Apricot Dessert Unbake

2 pkts marshmallows

250g dried apricots

large carton cream

nuts of your choice

Method: Cut marshmallows soak in sherry, leave for 1 hour add to other ingredients then add cream - whipped fold in. Pour into tray put in fridge.

Source: contributed by M. Jones in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.160.

Schnapper Veronique

3 lb. schnapper

1/4 cup butter

2 tablespoons chopped parsley

2 tablespoons chopped green pepper

1 cup cooked rice

1 cup dark grape juice

2 tablespoons chopped onion

4 oz. green grapes

1/2 cup diced celery

2 tablespoons grated orange rind

1/4 tablespoon ginger

Method: Clean, scale and wash fish. Trim the fins and tail with scissors and remove eyes. Melt butter and saute pepper, onion and celery, then add all but orange rind, green grapes and grape juice. Mix together and stuff fish with mixture. Sew up fish to secure stuffing. Place in greased dish, pour over grape juice, dot with butter and sprinkle orange rind over fish. Bake in moderate oven for 1/2 hour or until fish is dense white through flesh. Serve garnished with grape halves and sprigs of parsley. Serves 6.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.31.

Camembert Almond Balls

2 x 150g cans Camembert Cheese

125g (4 oz) butter

1/2 cup lightly toasted almond slivers

Dry white wine

1 tablespoon Cognac or brandy (optional)

Method: 
1. Remove cheese from cans, put into a bowl or dish, cover with wine. Cover dish and chill overnight.
2. Remove cheese from wine, scrape off the ring. Beat together cheese and butter until smooth, beat in the Cognac or brandy, chill until film.
3. Shape into original rounds, or roll into bite-sized balls and coat with almonds. Store in the refrigerator in airtight wrappings.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.17.

News Flash!

I'm guest-blogging on the wonderful 

Pineapple Princesses blog today 

about two recipes I've made 

from the Golden Circle Tropical Recipe Book. 

Seafood Casserole

1 tin mushroom soup

1/2 cup fresh milk

1.1/2 tbs cornflour

squeeze lemon juice

breadcrumbs

1/4 cup evaporated milk

1 tbs butter

1 med tin salmon or tuna

1 cup peas

1 cup crushed potato crisps

grated cheese

Method: Melt butter, add cornflour (off heat) and blend into a paste gradually with milk, add evaporated milk with mushroom soup and bring to boil, stirring all the time. Add fish, peas, lemon juice, salt & pepper. Serve in individual ramekin dishes, topped with crushed potato crisps, breadcrumbs and grated cheese. Reheat at 250°F. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.48 ['Winter Menu']

Mock Chicken Sandwich Spread

1 slice white Bread

1 small Onion

1/2 lb. Tomatoes

Butter (size of walnut)

Cheese (size of two walnuts)

Thyme

Salt and Pepper to taste

Method: Skin tomatoes, grate cheese, chop onion. Simmer together for three minutes.

Source: contributed by Mrs. W. McBride (Clare) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.16.

Spicy Salmon Savouries

Potato Pastry

2 cups mashed potato (500g. potatoes, uncooked)

1/2 cup wholemeal S.R. flour

1.1/2 cups dry packages breadcrumbs, approx.

1 egg

Oil for deep frying

Filling

220g. can red salmon drained

1 onion, finely chopped

1 clove garlic, crushed

1 teaspoon butter

1/2 teaspoon grated green ginger

1/2 teaspoon ground cumin

1/8 teaspoon chilli powder

1 tablespoon chopped green shallots

1 tablespoon chopped fresh coriander leaves, or parsley

Tangy Sauce

1/2 cup mayonnaise

1/2 cup tomato sauce

1/2 cup thousand island dressing

Method: Combine potatoes and flour, mix in egg. Sprinkle a flat plate thickly with breadcrumbs. Drop tablespoons of Potato Pastry on to crumbs, flatten out with fingers to 5 cm rounds. Drop teaspoonfuls of filling onto rounds, fold pastry over, pinch edges together, toss again in breadcrumbs. Deep fry in hot oil until golden brown. Drain on absorbent paper, serve with Tangy Sauce.

Filling: Add onion, garlic and butter to pan, cook, covered, few mins. until onion is just tender. Mix in salmon, ginger, cumin, chilli, shallots and coriander. 

Tangy Sauce: Combine all ingredients. Makes about 18.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.

Rum Pudding

1 small jam roll

1/2 cup sugar

1 heaped tbs cocoa

1 tbs gelatine

whipped cream

1 tin Carnation milk

1 heaped tbs Nescafe

1 tbs rum

1/2 cup hot water

walnuts, cherries/strawberries

Method: Line a basin - bottom and sides with slices of jam roll. Beat chilled Carnation milk, add sugar (slowly), Nescafe, cocoa and rum. Beat in gently, then stir in gelatine dissolved in hot water (when cool). Pour mixture into basin and set in refrigerator. Turn out of basin and cover with whipped cream flavoured with rum. Decorate with walnuts and cherries or strawberries. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.28 ['Autumn Menu']

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.

Tomato and Crab Soup

440g can tomato soup

30g butter

1 onion

1 clove garlic

1/2 cup water

1/2 cup sour cream

200g can crab

1 tabspn chopped chives

1 tabspn dry sherry

Method: Melt butter in pan, add finely chopped onions, crushed garlic, cook until tender. Add undiluted soup, water, cream, drained flaked crab, stir until smooth. Heat soup gently, do no[t] boil.

Add chives and sherry, stir through and serve.

Source: contributed by Suzanne in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.9.

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.

Pumpkin and Prune Cake

250 g butter

1 teaspoon grated orange rind

1 cup castor sugar

3 eggs

1/4 cup orange juice

3/4 cup cold mashed pumpkin

1/2 cup finely chopped mashed prunes

2 cups self-rising flour

1/3 cup milk

Method:

1. Cream butter, orange rind and sugar together until light and fluffy.

2. Add eggs one at a time, beating well after each addition.

3. Stir in orange juice, pumpkin and prunes, then sifted flour alternately with enough milk to give a soft consistency.

4. Spread into greased deep 20 cm round cake tin with base lined with greaseproof paper, oven 1 to 1.1/4 hours.

5. Stand 5 minutes, turn onto wire rack to cool.

Serves 4 (Sweet)

Source: Taste the World: Thebarton Senior College. A Multicultural Recipe Book produced by DOYAN A Young Achievement Australia Company (Thebarton [Adelaide], n.d.).

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.

Delicious Pudding

Mix together in the order given:

1 tbspn butter

1/2 cup sugar

2 tbspn s.r. flour

juice of 2 lemons, rind of 1 lemon

add 1.1/4 cups milk

The beaten yolks of 3 eggs and whites of 2 eggs beaten stiffly.

Beat all together well, bake in mod. oven (stand in dish of water)

Source: contributed by Mrs D. Threadgold in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.155.

Tropical Dip

Combine 2 sachets Continental Chicken Vegetable Cup of Soup with 1 x 300 mls carton sour cream, 1/2 teaspoon mild curry powder, 1 teaspoon lemon juice, 2 tablespoons chopped pineapple pieces. Mix well and chill.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.9.

Whiting Bon Femme

500g (1 lb.) whiting fillets

2 tablespoons grated cheese

1/4 cup white wine

Mushrooms or tomatoes

1 tablespoon chopped onion

Method: Skin fillets and cut into small pieces, lay these in a buttered casserole dish, on top of onion sprinkle on the cheese and pour wine over. Cover with mushrooms, first saute the onion, skin and cook tomatoes until soft and pour on top of fish. Bake 20-30 minutes in a moderate oven.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.23.

Potato Quiche

500g potatoes

15g butter

salt

pepper

15g butter extra

125g frozen mixed vegetables

125 ham or bacon

1/2 cup grated cheddar cheese

300ml carton cream

2 eggs

Method: Cook potatoes in usual way until tender, drain, mash with butter, salt and pepper. Spread potato evenly over base and side of well greased 23cm flan tin. Place in oven for a short while to harden base. Heat extra butter in pan, add unthawed vegetables and chopped ham or bacon, cook few mins until vegs unthaw. Spread veg mixture over potato base, sprinkle with cheese. Beat cream and eggs together, carefully pour over filling in potato shell. Bake in moderate oven 40mins until golden brown. Stand 5mins before cutting.

Variation: instead of frozen veg, grated carrot and pumpkin, peas and sweet corn may be used.

Source: contributed by H. Gillings in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.14.

Chop Suey Australian Style

1 lb pork fillet

2 slices bacon

1 medium onion

1 pkt chicken noodle soup

pepper and salt to taste

1 small tin pineapple pieces

1 tin Hawaiin [sic] chop suey

1/2 cup sliced carrot

1/2 cup sliced beans

1 tblspn soy sauce

1 tblspn hot sauce

1 pepper (red or green)

2 cups water

shredded cabbage

Method: In frypan brown onion and meat in oil. Add water, noodle soup, sauces, carrot, beans, salt and pepper. Cook until tender. Add chopped bacon, pineapple (half the juice may be sufficient) and chop suey. Bring to boil.

Sprinkle shredded cabbage on top and with lid on simmer 10 minutes.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.11.

Bacon Savouries

1.1/2 cups grated cheese

1 egg, beaten

salt and bacon

1 tablespoon melted butter

2 teaspoons worcestershire sauce

Method: Add cheese, egg, sauce and salt to melted butter. Spread mixture on slices of bread, top with strips of bacon and bake in moderate oven 180C (350F) gas, 200C (400F) elec. until golden brown.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.15.

Banana & Chocolate Sponge Dessert

1 heaped tbs cocoa

1/2 pint water

Juice 1 orange/lemon

2 large bananas

few blanched almonds

1 dsp gelatine

1 oz sugar

2 egg whites

vanilla

Method: Slice bananas and arrange on base of individual bowls, sprinkle with juice. Dissolve gelatine in water, add slowly to cocoa and sugar, blending all well together. Whisk egg whites until stiff, fold into mixture lightly with vanilla and rest of juice. Pour over bananas to cover and top with split almonds. Serve with custard made with left over egg yolks or whipped cream. Serves 6.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.25 ['Autumn Menu']

Party Potato Balls

Method: Steam small new potatoes and then skin them. Smear with oil and roll in McCormick's Season All seasoning. Can be prepared well in advance and then reheated on a tray in oven before serving.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.48 ['Winter Menu']