3 cups muesli
125g. copha
3 tblspns. drinking chocolate
Method: Place muesli flakes and drinking chocolate into a mixing bowl and mix together. Melt copha slowly in a heavy pan over a very low heat. Pour melted copha into the bowl and mix together. Place 2 heaped teaspoons of mixture into 24 paper patty cases. Refrigerate until firm.
Source: contributed by Jill Nelson in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.72.
Wednesday, June 28, 2023
Saturday, June 24, 2023
Sesame Greens
Equal quantities of:
green beans, cut into 5cm. lengths
zucchini chunks
celery chunks
lemon juice
2 tbspns. sesame seeds, toasted
Method: Blanch beans for 4 mins. in boiling water, zucchini for 2 mins. Run under cold water & drain. Add celery & squeeze over lemon juice. Toss lightly with sesame seeds. Chill & serve in individual lettuce cups.
Source: contributed by Jill Eastham in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.14.
green beans, cut into 5cm. lengths
zucchini chunks
celery chunks
lemon juice
2 tbspns. sesame seeds, toasted
Method: Blanch beans for 4 mins. in boiling water, zucchini for 2 mins. Run under cold water & drain. Add celery & squeeze over lemon juice. Toss lightly with sesame seeds. Chill & serve in individual lettuce cups.
Source: contributed by Jill Eastham in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.14.
Tuesday, June 20, 2023
Good Plain Cake
4 eggs
250g margarine
2 cups SR flour
1/2 cup sugar
2 tablespoons custard powder
1/2 cup milk
pinch of salt
1 teaspoon vanilla essence
Method: Sift the flour and custard powder and put all ingredients together in a bowl and beat for 10 mins. Bake at 180C for approx 60 mins.
Hint: Leave the margarine in a warm place so that it becomes very soft as this gives a better result than melting.
Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.145.
250g margarine
2 cups SR flour
1/2 cup sugar
2 tablespoons custard powder
1/2 cup milk
pinch of salt
1 teaspoon vanilla essence
Method: Sift the flour and custard powder and put all ingredients together in a bowl and beat for 10 mins. Bake at 180C for approx 60 mins.
Hint: Leave the margarine in a warm place so that it becomes very soft as this gives a better result than melting.
Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.145.
Friday, June 16, 2023
Quick Fish Casserole
400g white fish fillets - skin off, cut into strips
1 x 130g corn kernels - drained
100ml milk
300ml water
2 tablespoons margarine or butter
1 packet Continental pasta - "Sour Cream & Chives"
1/2 cup crushed cheese crackers
1/2 cup grated cheese
Method: Place fish into a greased dish. Pour over the corn. Boil milk and water, add margarine and pasta sauce. Return to boil, stirring and simmer for 6 minutes. Pour over fish. Cover with crushed biscuits and grated cheese.
Bake at 180°C for 10 minutes.
Serve with beans and carrots.
Source: contributed by Anne Connolly in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.26.
1 x 130g corn kernels - drained
100ml milk
300ml water
2 tablespoons margarine or butter
1 packet Continental pasta - "Sour Cream & Chives"
1/2 cup crushed cheese crackers
1/2 cup grated cheese
Method: Place fish into a greased dish. Pour over the corn. Boil milk and water, add margarine and pasta sauce. Return to boil, stirring and simmer for 6 minutes. Pour over fish. Cover with crushed biscuits and grated cheese.
Bake at 180°C for 10 minutes.
Serve with beans and carrots.
Source: contributed by Anne Connolly in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.26.
Monday, June 12, 2023
Country Rice Salad
3 cups cooked brown rice (1 cup uncooked)
125g. mushrooms, sliced
1 red or green pepper, chopped
3 shallots, chopped
2 sticks celery, chopped
2 tomatoes, diced
1/2 cup chopped walnuts
salt and pepper to taste
1 cup diced cheese
1/4 cup chopped parsley
Dressing: 1 cup French dressing, 1 clove garlic, crushed, 1/2 cup Fountain Stir Fry Sweet & Sour sauce, 1 tbspn. finely chopped peanuts or crunchy peanut butter, 2 tspns. sesame seeds.
Method: Combine rice, mushrooms, pepper, shallots, celery, tomatoes and nuts. Season to taste with salt & pepper. Blend all dressing ingredients thoroughly. Pour over rice and toss well. Allow 1 hour to stand before serving if possible. Garnish with a few extra mushrooms, chopped parsley and cheese.
Serves 4.
Source: contributed by Dagmar Preusker in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), pp.12-13.
125g. mushrooms, sliced
1 red or green pepper, chopped
3 shallots, chopped
2 sticks celery, chopped
2 tomatoes, diced
1/2 cup chopped walnuts
salt and pepper to taste
1 cup diced cheese
1/4 cup chopped parsley
Dressing: 1 cup French dressing, 1 clove garlic, crushed, 1/2 cup Fountain Stir Fry Sweet & Sour sauce, 1 tbspn. finely chopped peanuts or crunchy peanut butter, 2 tspns. sesame seeds.
Method: Combine rice, mushrooms, pepper, shallots, celery, tomatoes and nuts. Season to taste with salt & pepper. Blend all dressing ingredients thoroughly. Pour over rice and toss well. Allow 1 hour to stand before serving if possible. Garnish with a few extra mushrooms, chopped parsley and cheese.
Serves 4.
Source: contributed by Dagmar Preusker in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), pp.12-13.
Thursday, June 8, 2023
Tropicana Dip
1/2 lb cream cheese
1/2 packet mushroom soup
1 15oz can crushed pineapple (drained)
1/4 cup pineapple juice
Method: Place cream cheese in a basin and beat until smooth. Gradually add juice while continuing to beat. Add soup mix and pineapple. Stir until combined then chill before serving.
Variations: 3 ozs chopped ham or crispy cooked bacon may be added.
Source: contributed by Shirley Mundy in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.17.
1/2 packet mushroom soup
1 15oz can crushed pineapple (drained)
1/4 cup pineapple juice
Method: Place cream cheese in a basin and beat until smooth. Gradually add juice while continuing to beat. Add soup mix and pineapple. Stir until combined then chill before serving.
Variations: 3 ozs chopped ham or crispy cooked bacon may be added.
Source: contributed by Shirley Mundy in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.17.
Sunday, June 4, 2023
Persian Quince Soup
2 quinces, peeled, seeded and cubed
300g stewing lamb (corned works well)
2 onions, finely chopped
60g butter
Cinnamon stick or 1/2 teaspoon cinnamon
60g soaked chick peas (optional)
1/2 teaspoon turmeric
Juice 1 large lemon
Sugar to taste
Method: Place lamb, onion, chick peas, water to cover, salt and pepper to taste in a pan. Bring to boil, reduce to simmer for 1&1/2 hours, skimming occasionally.
Melt butter, add quinces and fry for 10 minutes, add turmeric and cinnamon, fry 1 minute more, add to soup, simmer a further 40 minutes, until quinces and peas are tender. Taste and adjust seasonings, with lemon juice and sugar.
Serve hot, serves 4-6
Source: contributed by Marion Chambers in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.13.
300g stewing lamb (corned works well)
2 onions, finely chopped
60g butter
Cinnamon stick or 1/2 teaspoon cinnamon
60g soaked chick peas (optional)
1/2 teaspoon turmeric
Juice 1 large lemon
Sugar to taste
Method: Place lamb, onion, chick peas, water to cover, salt and pepper to taste in a pan. Bring to boil, reduce to simmer for 1&1/2 hours, skimming occasionally.
Melt butter, add quinces and fry for 10 minutes, add turmeric and cinnamon, fry 1 minute more, add to soup, simmer a further 40 minutes, until quinces and peas are tender. Taste and adjust seasonings, with lemon juice and sugar.
Serve hot, serves 4-6
Source: contributed by Marion Chambers in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.13.
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