Quick Kidney Pate

1/2 lb lamb kidneys

1 chopped onion

1/2 oz margarine

1/4 pt stock

1 or 2 tspn vinegar

2 large eggs hard boiled

1/4 tspn dry mustard

salt

pepper

Method: Cut kidneys in half and snip out core. Remove membrane from outside. Fry onion in marg until softened then add kidneys and cook gently for several minutes. Remove from heat and stir in stock, add seasonings and simmer for 10 mins. Remove from heat add vinegar, add roughly chopped eggs and put in blender until smooth. Set in fridge.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.

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']

Mum's Tuna Mornay

2 tbsp cornflour

1 tbsp butter or marg

1 sm onion chopped

1 can corn & peas

salt & pepper to taste

1 cup milk (approx)

1 cup grated cheese

1 425g can tuna

breadcrumbs

Method: Melt butter in a saucepan and stir in flour over low heat. Slowly add milk, whisking all the time until mixture thickens and is smooth. Add 1/2 grated cheese and stir until melted. When mixture is really thick, add well drained tuna, onions and well drained peas and corn. Stir and add seasonings to taste. Transfter [sic] mixture to a casserole dish and top with grated cheese and sprinkled breadcrumbs. Cook in moderate oven for 20 mins or until cheese is melted.

Source: contributed by Ali Eberhard in Burra Kindy Cookbook (Burra, 2002)

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']

Crab Dip

1 tin Crab meat

250 gm Philadelphia Cream Cheese

2 tins Crab Paste

Method: Mix crab meat crab paste together, season with curry powder, tomato puree, Tabasco sauce (careful) lemon juice, salt & pepper and bind to right consistency with cream. Delicious on small rounds of brown bread and butter.

Source: contributed by Chris Redden in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.10.

Zucchini Soup

1 large onion

750g zucchinis

50g butter

1 cup water

Salt & pepper

440g can cream of asparagus soup

1 can water

1/2 cup cream

Method: Sauté chopped onion and sliced zucchini in the butter until slightly softened. Add 1 cup of water, cover and cook for 10 minutes. Cool slightly, and puree till smooth. Add soup and 1 full can of water, bring to boil, remove from heat. Add cream before serving. Serves 4.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.16.

Crunchy Microwave Tuna

425g tin tuna in brine

3 hard boiled eggs, chopped

1 cup potato chips

440g tin cream of asparagus soup

1 cup frozen peas

Method: Drain and flake tune and put into a bowl. Add tin of soup contents to tuna and stir. Add chopped eggs and peas and combine gently. Spread it evenly in a 20cm wide casserole dish. Lightly crush chips and sprinkle on top. Cover with absorbent paper and cook on high for 7.1/2 minutes. Serve on toast or with cooked rice.

Serves 6

Source: contributed by Anne-Marie Young in Burra Kindy Cookbook (Burra, 2002)

Pepper Cheese

Method: Cream cheese, crushed garlic and lemon juice. Mix and shape. Roll in fresh ground peppercorns to cover cheese. Chill before serving with savoury biscuits.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.8.

Spanish Beef Mornay

1 lb minced beef

1 med onion finely chopped

1 cup hot water

pepper to taste

1 carrot chopped

beef stock cube

16 oz can tomato soup

1 tsp salt

1 tsp curry powder

a little chopped celery

1 cup peas or corn or both

1 cup pasta or rice cooked

Method: Grease saucepan with butter and brown onion. Add celery, carrot, peas/corn, meat and water. Stir until meat loses red colour. Mix well and bring to the boil, stirring occasionally. Add curry and soup, 1 cup of pasta and add the stock cube. Place in greased casserole dish and sprinkle grated cheese on top. Brown in oven for 15-20 mins.

Source: contributed by K. Williams in Burra Kindy Cookbook (Burra, 2002).

Agar-Agar Pisang (Banana Jelly)

1 pkt. lemon jelly.

3 or 4 large bananas.

2 cups hot water.

1 tablespoon castor sugar.

Method: Dissolve jelly in hot water. Mash the bananas finely with a fork, adding sugar. When jelly is nearly cool, stir in the bananas and whisk thoroughly. Pour into wet mould and set.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.58.

Bacon & Cheese Toasties

1 pkt bacon pieces

500g grated cheese

1 egg

1 onion chopped finely

tomato or worcestershire sauce to taste.

Method: Mix together on top of stove until cheese melts. Butter 2 or 3 slices of bread, remove crusts. Quarter bread slices and place in gem trays, buttered side down. Place teaspoonfuls of mixture on bread and bake in moderate oven until golden brown.

Alternative: combine ingredients and mix well. Spread on buttered bread, place on oven tray and bake in moderate oven 20 mins. Cut into fingers.

Source: contributed by M. Maas [alternative by L. Algie] in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.7.

Pineapple Rice Salad

3 cups cooked rice

1 small green pepper

1 teaspoon prepared mustard

1 teaspoon chopped onions

1 msall red pepper

1 unpeeled diced red apple

1 x 500g tin crushed pineapple

1/2 cup chopped chives

1/4 cup mayonnaise

1 teaspoon celery salt

2 tablespoons sweet pickle relish

Method: Drain pineapple, dice vegetables finely. Combine ingredients with rice and season to taste.

Source: contributed by H. Blair in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.53.

Anchovie & Garlic Dip

50 gms Butter

1 can flat Anchovy Fillets (Drained)

2 Cloves Garlic crushed

300 ml Thickened cream

Method: Saute Anchovies with butter and garlic. Add cream & bring to the boil. Simmer until cream thickens. Serve with sea crackers or uncooked vegetables - carrots, celery. Not suitable to freeze. Not suitable to microwave.

Source: contributed by S. Barrett & K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.10.

Polka-Dot Creamed Tuna

Kids will really love this dish. It's quick and filled with colourful vegies disguised in a creamy sauce. Serve in Tulip Bread Cups.

(Serves 8 children)

440g can diced mixed veg

1/3 cup chopped onion

3.1/2 tbsp plain flour

425g tuna in brine - drained and flaked

Chopped parsley

2 cups milk - approx.

90g butter or marg

salt & pepper to taste

Tulip Bread cups (optional)

Method: Drain vegetables, reserving the liquid. Measure liquid, adding enough milk to reach 2 cups. In a saucepan, saute onions in butter until soft. Stir in flour, salt & pepper until smooth. Add liquid slowly, and stir until thick. Stir in drained veg and tuna and simmer gently until heated through. To serve, spoon into Tulip Bread Cups on baking tray and heat. Garnish with chopped parsley before serving.

Tulip Bread Cups

8 slices bread

melted butter or margarine

Method: Trim crusts and brush bread slices with melted butter. Place each slice, buttered side up into cup of deep muffin tins - pressing into a tulip shaped shell. Bake in mod - hot oven until crisp and golden (approx 15-20 mins). Cool on a wire rack. Wrap well to freeze (up to a week), or store overnight in an airtight container. To serve, place shells on a baking tray, add filling, heat through in a moderate oven.

These shells will hold just about any filling from savoury mince to scrambled eggs.

Source: contributed by Karen O'Brien in Burra Kindy Cookbook (Burra, 2002).

Tuna Grapefruit Cocktail

2 Grapefruit

105g (3.1/2oz.) tuna drained

Pinch salt, cayenne pepper

1 teaspoon lemon juice

3 tablespoons mayonnaise

2 teaspoons chopped parsley

Method: Cut grapefruit in half, cut between the sections and remove the pulp and drain. Flake the tuna and mix with the grapefruit pulp, salt, cayenne pepper and lemon juice and mayonnaise. Chill. Fill the grapefruit cases with mixture and sprinkle with chopped parsley.

Source: Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.9.

Asparagus Nibbles

Method: Slice fresh brown bread thinly. Butter then remove crusts and place 1 piece of asparagus on bread and roll firmly. Place all rolls closely confined in refrigerator until firm then remove and slice in bite size pieces.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.7.

Ghosts of Christmas Past

MERRY CHRISTMAS!

A list of Christmas-themed posts from years past:

• Sour Cream Medley
• Tuna Pate
• Lincoln Prawns
• Mock Ham
• Tropical Bacon
• Rice & Mushrooms
• Jellied Plum Pudding
• Quick Tip - Cranberry Sauce
• Quick Tip - Vegetables
• Chilled 'Fruity' Soup
• Tomato & Crab Soup
• Mint Julep
• Nuts and Bolts

A number of recipes were from this

'themed' cookbook from Kangaroo Island:

American River C.W.A. Recipes 

for Christmas and Special Occasions (1998)

Mum's Holiday Sipper

13 oz Scotch whiskey or brandy

2 tbsp chocolate topping

1/2 tsp peppermint or coffee essence

1 ctn (250g) cream

1 tin condensed milk

Method: Do not add the whiskey or brandy until last. Mix together all other ingredients, gently mixing thoroughly. Don't over mix or it may curdle or separate. Add whiskey/brandy base and fold in. Pour into clean bottles, seal and store or refrigerate and serve chilled. Always good for New Year's Eve or an ideal Christmas/birthday gift.

Source: contributed by Bronwyn Williams in Burra Kindy Cookbook (Burra, 2002).

Pate Log

250g (8oz) liverwurst

1 medium onion

1/2 tspn salt

parsley

3 hard boiled eggs

90g (3oz) Plaza biscuits crumbed

1/2 tspn pepper.

Method: Chop hard boiled eggs and onions as finely as possible. Add liverwurst, biscuit crumbs, salt and pepper and blend thoroughly together. Form this mixture into a log shape, 2" in diameter. Cover thickly with chopped parsley. Chill well.

Source: contributed by J. Huston in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

Salmon Soup

1 onion, finely chopped

1.1/2 teaspoons curry powder

15g butter

2 x 440g cans pea and ham soup

3 cups water

180g salmon in brine

2/3 cup thickened cream

Method: Sauté onion and curry powder in butter, add soup and water, stir until mixture boiling, stir in drained salmon, serve with a spoonful of whipped cream in each bowl.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.14.

Chicken Wings in Plum Sauce

1 pkt chicken noodle soup

1 tbsp soy sauce

3 tbsp water

1/4 cup plum jam

1 tbsp sherry

1kg (14-16) chicken wings

Method: Combine soup, jam, sherry, sauce and water. Use to marinade [sic] chicken wings overnight or for a minimum 3 hours. Brush with marinade while cooking. Serve as a party savoury or main course with rice.

Serves 4 - 6

Source: Burra Kindy Cookbook (Burra, 2002).

Fluffy Sago Pudding

Four to Six Persons.

1 cup evaporated milk.

2 eggs.

3 tablespoons sugar.

Pinch of salt.

1 cup water.

2 tablespoons sago.

Vanilla flavouring.

Method: Heat milk in double boiler, add sago, and cook till clear. Beat egg yolks separately; add sugar and salt, and beat until very light. Stir into cooked sago and milk, and let come to the boil; add vanilla. Beat egg whites, and fold into mixture. Pour into a bowl. Serve very cold.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.57.