f!h.
f!h.
Salmon Savoury INGREDIENTS loaf 425g can Salmon 4 hard-boiled Eggs, sliced 340g can Asparagus Cuts/Spears Grated Cheese mornay sauce 1 small Onion, finely chopped 15g Butter or Margarine 1 tbsp Plain Flour ž cup Milk Ÿ tsp Salt Small Bay Leaf
METHOD Place salmon, eggs and asparagus in layers in a loaf tin or casserole dish. Cover with Mornay sauce and top with cheese. To make the Mornay sauce, melt the butter then add the onion and lightly fry until golden. Remove from heat and add flour while stirring. Return to heat and cook for one minute. Remove from heat and gradually add milk, stirring all the time. Add bay leaf and salt. Return to heat and stir until thickened. Remove bay leaf before adding to dish.
~ 16 ~
f!h.
Salmon Mousse INGREDIENTS 2 tbsp Gelatin 1 Chicken Cube 1 cup Hot Water (not boiling) 425g can Salmon Âź cup Mayonnaise 2 tbsp Parsley, finely chopped 1 tbsp Lemon Juice 1 small Onion, finely chopped 1 cup Sour Cream Pinch of Pepper
METHOD Place gelatin, chicken cube and hot water into large mixing bowl and beat or use food processor and blend at high speed for 30 seconds. Add salmon, mayonnaise, parsley, lemon juice, onion and pepper. Then add sour cream and serve.
~ 17 ~
f!h.
Salmon Patties* INGREDIENTS 425g can Salmon 1 cup Mashed Potatoes 1 tbsp Onion, grated 1 tbsp Parsley, chopped 1 tsp Lemon Juice Plain Flour Egg, beaten Breadcrumbs Salt and Pepper
METHOD Combine all ingredients in a bowl. Shape the mixture into patties in the flour, then dip in beaten egg, roll in breadcrumbs then fry. Serves 4.
Tuna & Pineapple* INGREDIENTS 1 cup Milk 2 tsp Cornflour 1 large tin Tuna 1 tsp Butter 2 tsp Curry Powder 1 tbsp Chutney 1 small tin Pineapple Pieces Juice of 1 Lemon Salt and Pepper
METHOD Warm milk in saucepan, then thicken with cornflour. Combine all other ingredients and add. Cook further 8 minutes.
~ 18 ~
f!h.
Crunchy Tuna Pie INGREDIENTS 1 ½ cups crushed Cheese Jatz or similar Biscuits 3 oz. Margarine 7 oz. tin Tuna 1 Onion, finely chopped ¼ cup Celery, chopped 6 oz. Carnation Milk 2 tbsp Mustard 2 Eggs, lightly beaten Salt and Pepper
METHOD Mix crushed biscuits with melted margarine and press into 8” pie plate – reserving 2 tablespoons of biscuits. Bake in moderate oven for 10 minutes. Combine all ingredients and pour into pie crust. Sprinkle with remaining crumbs. Bake in moderate oven for 30 minutes. Delicious hot or cold.
~ 19 ~
f!h.
Tuna with Cashews INGREDIENTS 1 large can Tuna 1 ¼ cups Milk and Tuna liquid 2 tbsp Butter ¾ cup Celery Small Onion or Chives, chopped 2 tbsp Flour ½ cup Cashew Nuts 1 cup grated Cheese 1 cup cooked Rice Large Tomato, sliced
METHOD Drain tuna – use the liquid from the can to add to the milk to make 1 ¼ cups. Melt butter, sauté onion and celery. Remove from heat, add flour, then add liquid and stir till boils and thickens. Add tuna and cashews. Put half the cheese on base of a greased casserole dish, then add rice and finally tuna. Cover with tomato slices and the rest of the cheese. Bake in moderate oven for 30 minutes or until the cheese has browned on the top.
~ 20 ~
f!h.
Tuna & Pineapple* INGREDIENTS 1 large can Tuna 1 tsp Butter 1 cup Milk 2 tsp Curry Powder 2 tsp Cornflour 1 tbsp Chutney 1 small tin Pineapple Pieces Salt and Pepper
METHOD Warm milk in saucepan, then thicken with cornflour. Combine all other ingredients and add. Cook further 8 minutes.
Sweet & Sour Tuna* INGREDIENTS 1 large can Tuna 1 Âź cup Rice 1 jar Sweet and Sour Vegetables
METHOD Bring 6 cups of water to boil. Add rice slowly. Cook until tender. Strain. Combine tuna and sweet & sour vegetables in saucepan. Add rice - heat and serve.
~ 21 ~
f!h.
Tuna Curry INGREDIENTS 2 tbsp Cooking Oil 1 cup Water and 1 Chicken Cube 1 chopped Apple 1 dessertspoon Chutney 1 chopped Onion 1 sliced ripe Banana 1 rounded tbsp Flour 1 chopped Tomato 1 teaspoon or dessertspoon Curry Powder 1 large can Tuna Salt
METHOD Saute apple and onion in oil. Stir in flour and curry powder and cook 1 minute. Add water and chicken stock, chutney, banana, tomato and cook a few minutes. Add tuna and heat through. Serve with boiled rice.
~ 22 ~
f!h.
Tuna & Egg Pie INGREDIENTS 6 oz. Shortcrust Pastry 1 large tin Tuna ½ pint prepared White Sauce 1 teaspoon Anchovy Essence Salt and Pepper Grated Cheese 2 hard-boiled Eggs Parsley
METHOD Line pie plate with pastry, prick base and bake for 10 min or until baked through. Cool slightly. Flake tuna, mix into white sauce with anchovy essence, season to taste. Mix well. Fill pastry with filling. Sprinkle with grated cheese, return to oven for 15 to 20 min. or until heated through and cheese is golden brown. Remove from oven and cover with slices of hard-boiled eggs and sprinkle with parsley.
~ 23 ~
quich"
quich"
Egg Pastry Shells for Quiches INGREDIENTS ⅔ cup Margarine 3 cups Plain Flour ½ tsp Salt 5 tbsp Cold Water 1 Egg, beaten ½ tsp Vinegar
METHOD Rub margarine into flour and salt until mixture resembles coarse meal. Combine water, egg and vinegar. Add to flour mixture a tablespoon at a time, tossing with a fork until mixture forms a ball. Divide into 3. Wrap and chill (or freeze until needed). Roll to fit 23 cm (9 inch) pie plate. Prick bottom and sides. Bake in moderately hot oven 10 to 12 minutes. Makes 3 shells which can be frozen.
~ 25 ~
quich"
Entertainer’s Quiche INGREDIENTS Pastry 1 ½ cups Plain Flour Squeeze of Lemon Juice Pinch of Salt ⅓ cup Butter ½ tsp Baking Powder 3+ tbsp Water
Filling 2 cups Grated Cheese 2 Bacon rashers, chopped finely and fried 6 sliced sauteed mushroom Shallots 1 can Crab meat 4 Eggs 1 cup Cream 1 cup Milk Pepper
METHOD Line greased tin or tins with pastry. Line pastry with cheese, bacon and chosen ingredients then pour over mixture of eggs, cream, milk and pepper. Be careful not to overfill each pie shell. Cook for 10 minutes at 450 degrees F then at 350 F for 30 minutes.
~ 26 ~
quich"
Quiche Lorraine Cordon Bleu INGREDIENTS Filling 1 Egg ¼ pint (150 mL)Cream or Milk 1 Egg Yolk 1 rounded tbsp Cheese Salt and Pepper ½ oz Butter 2 – 3 rashes of streaky Bacon (diced) 1 small onion (thinly sliced)
METHOD Line quiche ring tin with pastry. Beat egg and extra egg yolk in bowl and add cheese, seasoning, cream or milk. Melt butter in a small pan and add the bacon and onion and cook until golden. Turn contents of pan into egg mix, combine well and turn into pastry case. Bake for about 25-30 minutes in 325F degree oven. Serve hot or cold.
~ 27 ~
quich"
Salmon Cheese Quiche INGREDIENTS Filling 1 small can Salmon (drained) 1 small can Mushrooms 2 Eggs, beaten Âź pint Milk 1 cup grated Cheese Salt and Pepper Chopped Parsley
METHOD Line an 8 inch flan or quiche dish with pastry. Bake at 200C for 15 minutes. Place salmon and mushrooms in pastry case and pour over beaten eggs and milk to which salt and pepper, parsley and most of the cheese has been added. Sprinkle with remainder of cheese and bake for 20-30 minutes until set. Serve hot. Serves 4.
~ 28 ~
beef.
beef.
African Beef Stew INGREDIENTS 700g Steak cubed 2 Onions 2 Carrots 45g Margarine 2 level tbsp Tomato Puree 1 Bay Leaf Pinch of Ginger Shake of Cayenne Pepper 1 tbsp Lemon Juice 1-2 Cloves 1 ¾ cups Stock (2 beef stock cubes) 30g Peanut Butter 30g Flour 2/3 tablespoons Water
METHOD Brown steak and vegetables in margarine. Stir in tomato puree, bay leaf, spices, lemon juice and stock. Put in casserole and cook in middle of oven for 2½ hours. Add peanut butter and flour blended with water to thicken. As a variation, use diced chicken instead beef and add a little honey.
~ 30 ~
beef.
Barb’s Easy Beef Dish* INGREDIENTS 1 kg Round Steak (cubed) Can of Tomatoes Onions cut into rings Small Potatoes (canned or fresh) Can of Beans Baby Carrots (canned or fresh)
METHOD Combine and cook in casserole for 1½ - 2 hours or until tender.
Beef & Rice Swiss Style INGREDIENTS 125g Bacon chopped 1 Onion 500g Blade Steak, cubed 3 cups Beef Stock Salt and Pepper 1 cup Rice 1 tbsp chopped Parsley
METHOD Fry bacon and onion in saucepan. Add meat. Fry until browned. Add 1 cup of stock, salt and pepper. Simmer until cooked (about 1 hour). Add remaining 2 cups stock. Bring to boil, add rice and simmer a further 15-20 minutes. Add parsley.
~ 31 ~
beef.
Beef Strips INGREDIENTS 500g Round or Topside Steak 1 tbsp Plain Flour 1 tsp Curry Powder 3 tbsp Oil 1 Onion sliced 1 small clove Garlic, crushed 1 tbsp Soy Sauce 1 tbsp Tomato Sauce ¾ cup Tinned Pineapple Pieces (drained) ¼ cup Juice from Pineapple ½ cup Beef Stock 1 tbsp Cornflour ½ cup Walnut Pieces
METHOD Partially freeze steak and finely slice to thin strips or buy beef already cut into strips. Mix flour and curry powder in bowl. Add beef strips and toss well. Heat 2 tablespoons of the oil in frying pan and stir-fry beef quickly until browned. Remove and keep warm. Add remaining ingredients except cornflour and walnut pieces. Bring to boil. Add cornflour (mixed to a paste with a little cold water). Return beef strips to pan with walnuts. Stir well and simmer 2 minutes. Do not boil.
~ 32 ~
beef.
Beef Strips in Tomato Cream Sauce INGREDIENTS 1 kg Round Steak ¼ cup Flour 1 tbsp Butter 1 medium Onion, chopped 1 can Tomato Soup (or tomatoes) 250g Mushrooms, sliced, sauteed 1 cup Sour Cream or Evaporated Milk 1 tsp Salt Pinch Pepper 1 tbsp Oil ½ Capsicum, diced 1 Stock Cube & ¾ cup Water 1 tbsp Worcestershire Sauce
METHOD Cut beef into thin strips. Dredge in flour, season with salt and pepper then saute in half oil and butter in frying pan. Place in large saucepan. Add rest of oil and butter in frying pan and cook onions and capsicum for a few minutes. Add to beef together with mushrooms, tomato soup, stock and Worcestershire sauce. Simmer 1 hour. Remove from heat, stir in sour cream or evaporated milk. Place over low heat, stirring until mixture is hot but do not all (cream) to boil. Serves 6.
~ 33 ~
beef.
Beef & Vegetable Stew INGREDIENTS 2 tbsp Plain Flour Salt and Pepper 600g Chuck Steak 60g Margarine 8 small Pickled Onions 1½ cups Beef Stock 4 Carrots 3 sticks Celery 125g Mushrooms
METHOD Place flour, salt and pepper into mixing bowl. Cut meat and coat with flour. Melt margarine and fry onions and meat. Stir in stock, boil and cook until thickened. Add veggies. Cook 2 hours.
~ 34 ~
beef.
Brown Stew INGREDIENTS 2 kg thickly cut Blade or other Stewing Steak 1 cup Plain Flour 2 level tsp Mustard 2 cups chopped Onion 2 cups chopped Carrots 2 cups chopped Granny Smith Apples 3 Tomatoes 2 cups Pineapple Juice 4 level tbsp Chutney 4 level tbsp Brown Sugar
METHOD Roll steak in flour, mustard, salt and pepper. In large heavy pan, brown steak in hot oil, turning frequently. Put steak, onions, carrots, tomato and apples in large saucepan, stir well, when simmering add chutney, brown sugar and pineapple juice. Stir well. Cook slowly, about 2-2½ hours. Serves 20.
~ 35 ~
beef.
Chinese Steak INGREDIENTS 500g Grilling Steak or Beef Strips 1 Capsicum 1 packet Mushroom Soup 1 tbsp Soy Sauce 2 tbsp Oil 2 sticks Celery 2 large Onions 2 Âź cups Water
METHOD Cut steak into small strips. Cut vegetables into large pieces, Chinese style. Heat oil. Add capsicum, celery and onions. Fry 1 minute, then remove from pan. place steak into pan and brown evenly. Blend soy sauce with water and add to pan. Return vegetables to pan and simmer gently for about 10 minutes. Serve with rice.
~ 36 ~
beef.
Honey, Beef and Beans INGREDIENTS 3 tbsp Oil 4 level tbsp Flour, seasoned with Salt and Pepper 4 level tbsp Honey 2 tbsp Soy Sauce 2 level tbsp Butter/Margarine 2 Onions 1kg Topside Strips ½ cup Vinegar 1 cup Tomato Sauce 2 cans Lima Beans or 3-Bean Mix 4 level tbsp Parsley, finely chopped 2 cups Beef Stock 1 tbsp Green Ginger, chopped
METHOD Heat oil and butter. Fry onions lightly. Remove from pan. Add extra butter if needed. Toss meat in flour and fry 10 minutes until brown. Add stock, honey, soy sauce, vinegar and tomato sauce. Simmer gently until meat is tender. 10 minutes before serving, fold in beans and ginger. *Can be cooked in oven as a casserole - approx. 1½ to 2 hours.
~ 37 ~
beef.
Pineapple Beef Curry INGREDIENTS 1 Onion 1 Carrot 1 Apple 1 tbsp Butter Minced Steak 3 tbsp Flour 2 cups Water 1½ dessertspoons Curry Powder (or to taste) 2 Beef Cubes ⅓ cup Sultanas 450g Pineapple Pieces (drained) Juice of Lemon Salt and Pepper
METHOD Chop onion, grate carrot, peel, core and chop apple. Melt butter, add onion, carrot, apple and meat. Stir until meat is browned and separated. Pour off surplus fat, stir in flour and curry powder. Cook for 1 minute and add warm water containing stock. Stir, add sultanas, pineapple and lemon juice. Cook for 1 hour. Serve with rice.
~ 38 ~
beef.
Spanish Steak INGREDIENTS 750g Round Steak Âź cup Plain Flour 3 tbsp Margarine 1 Onion 1 level tsp Sugar 1 can Peeled Tomatoes 1 Beef Stock cube 1 cup Water 1 level tsp Vegemite 1 large green Capsicum 1 dessertspoon Cornflour Salt and Pepper to taste
METHOD Cut into strips. Toss in bag with flour seasoned with salt and pepper to coat meat. Heat margarine, add onion and brown. Drain liquid from tomatoes. Add to onion with sugar, stock and Vegemite. Replace meat. Simmer over low heat until cooked. Add capsicum, tomatoes and blended cornflour to thicken. Serve with rice.
~ 39 ~
beef.
Steak or Chops in Spicy Sauce INGREDIENTS 500g Stewing Steak or Chops 2 tbsp Flour 1 tsp Dry Mustard (or ¼ tsp of Mustard, Ginger, Curry, Mixed Spice) 1 Carrot 1 Onion 2 tsp Worcestershire Sauce 1 tbsp Vinegar 1¼ cups Water 1 tsp Sugar 1 tsp Salt 4 tsp Tomato Sauce
METHOD Mix flour and mustard. Coat steak or chops in it and place in casserole with lid. Cover meat with carrot and onion. Combine remaining ingredients and pour over meat. Cover and cook in a moderate oven for 1½ - 2 hours. *Variations: Add 2 tbsp of Plum Jam and 1 tbsp of Lemon Juice OR add ½ cup Sultanas.
~ 40 ~
beef.
Swiss Steak INGREDIENTS 1 kg Chuck (stewing) Steak 1 Red Capsicum 1 cup Tomato Juice 1 tbsp Cornflour 1 Tomato 1 packet French Onion Soup 250g Mushrooms 1 tbsp Worcestershire Sauce Salt and Pepper
METHOD Cut meat into cubes. Put in greased casserole dish with lid. Sprinkle with soup mix. Top with sliced, peeled tomato, sliced capsicum and sliced mushrooms. Combine cornflour, tomato juice, salt, pepper and Worcestershire sauce. Pour over vegetables. Cover in moderate oven for approximately 2 hours or until meat is tender.
~ 41 ~
beef.
Topside Casserole* INGREDIENTS 750g Topside Steak 15g Butter ½ packet Maggi Tomato Soup 1 cup Water ½ tsp Chili Sauce (optional) 2 Onions quartered 1 Green Capsicum, diced 125g Mushrooms, sliced
METHOD Saute meat in butter until browned. Whisk tomato soup and water. Bring to boil and then add to meat. Simmer for 50 minutes (or casserole 1½ hours). Add onions, capsicum and mushrooms and simmer (or casserole) for 20 minutes more.
~ 42 ~
lamb.
lamb.
Cheese Topped Chops* INGREDIENTS 4 Lamb Chops Salt and Pepper Cheese Topping: 30g Butter 30g Plain Flour 150ml Milk Small Egg, beaten Small Onion ½ cup Grated Cheddar Cheese 90g Parmesan Cheese Salt and Pepper
METHOD Pan grill chops for 3 minutes each side. Place in casserole dish (lightly greased) in a single layer. Mix topping ingredients all together. Top each chop, covering it entirely. Cook in moderate oven for 30 minutes. Top with parsley.
~ 44 ~
lamb.
Lamb & Apricots INGREDIENTS 8 Chump Chops 2 tbsp Flour 1 tbsp Oil 1 Onion, chopped 1 Green Capsicum, chopped 1 can Apricot Halves, undrained 2 tbsp Soy Sauce Salt and Pepper
METHOD Coat chops with flour and brown in oil. Remove chops and slightly brown onions and capsicum. Add undrained apricot halves and soy sauce. Stir until boiling. Add chops, cover and simmer about 45 minutes or until meat is tender.
~ 45 ~
lamb.
Lamb Chops INGREDIENTS 1 kg Chops Flour seasoned with Salt and Pepper 2 large Onions 250g Prunes, stoned 2-3 Cooking Apples Brown Sugar 1½ cups Chicken Stock 2 medium Potatoes
METHOD Coat chops in flour. Alternate layers of chops, onions, prunes and apples in casserole dish, sprinkling brown sugar on apples and prunes. Add stock and top with layers of sliced potatoes. Bake in moderate oven for 1 - 1½ hours. * Variations: Omit prunes and: 1) substitute with 4 tomatoes and a little rosemary; 2) substitute with ½ cup chopped celery, 1 cup corn and ½ cup tomato puree, or; 3) add 125g bacon.
~ 46 ~
lamb.
Lamb Chop Hot Pot INGREDIENTS 4 Neck Chops (fat removed) 1 Onion 1 Carrot (other veggies can be used, e.g. Celery, sliced) 1 tbsp Margarine 2 medium Potatoes, thinly sliced 1 Tomato, skinned and sliced (optional) Salt and Pepper Pinch Mixed Herbs Bay Leaf 1 cup Beef Stock
METHOD Melt margarine and fry onion until clear. Place in casserole dish. Fry chops either side until browned. Place in casserole dish and cover with carrot (and other veggies if used). Add other ingredients. Cook in moderate oven for 1½ hours. Serve with green vegetables.
~ 47 ~
lamb.
Lamb & Pineapple* INGREDIENTS 6 Chump Chops 1 tbsp Flour 3 rashers Bacon 6 slices Pineapple 1 cup Pineapple Juice (or syrup from can) Salt and Pepper
METHOD Toss chops in flour. Fry bacon then brown chops. Place in casserole dish. Put a slice of pineapple and slice of bacon on each. Cover with pineapple juice. Bake for 45 minutes or until cooked.
Short Loin Chops* INGREDIENTS 4 Chops 1 clove Garlic, crushed Lemon Juice
METHOD Fry each side required number of chops. After final turn, sprinkle with garlic and squeeze with lemon juice. Fry with lid on until required taste.
~ 48 ~
minc"
minc"
Beef Gumbo* INGREDIENTS 15g Margarine 1 Onion 500g Minced Beef 1 tbsp Sweet Pickle 1 can (approx. 500g) Thick Beef and Vegetable Soup
METHOD Melt margarine. Fry onions for 3 minutes. Add mince beef. Cook 5-8 minutes stirring constantly until colour changes. Stir in pickle and soup. Heat through, stirring occasionally , then simmer for 15 minutes. Serve with rice and glazed carrots.
French Onion Meatloaf* INGREDIENTS 1kg Minced Beef 1 packet French Onion Soup ⅔ cup Tomato Sauce ⅓ cup Water 2 Eggs, lightly beaten 1½ cup Fresh Breadcrumbs
METHOD Combine all ingredients. Place in greased loaf tin. Bake in moderate oven for 1 hour or until cooked.
~ 50 ~
minc"
Delicious Meatloaf INGREDIENTS 2 slices Wholemeal Bread, crusts removed ½ cup Water, Stock, Soup or Red Wine 500g High-Grade Minced Beef 2 tbsp chopped Onion 1 tsp chopped Parsley 1 Egg 30g Butter or Margarine ½ cup Tomato Sauce Dried Basil or Mixed Herbs Salt and Pepper
METHOD Put bread in an overproof baking dish. Pour water, stock, soup or wine over and allow to soak for 5 minutes. Add meat, onion, parsley, egg, salt and pepper to dish and mix all ingredients well together with your hands, crumbling soaked bread well. Form mixture into loaf shape in the centre of the dish. Dot top with butter. Place in a moderate oven for 45 minutes. Remove from oven and pour tomato sauce over top and sprinkle with herbs. Return to oven and cook for another 30 minutes. If not using tomato sauce, cook loaf as is for 1¼ hours.
~ 51 ~
minc"
Meatballs INGREDIENTS ½ kg Minced Beef ½ cup Soft Breadcrumbs 2 tbsp Fruit Chutney 1 Granny Smith Apple, peeled and grated Few drops Worcestershire Sauce Salt Parsley, finely chopped Egg, beaten Dry breadcrumbs
METHOD Roll beef, soft breadcrumbs, chutney, apple, Worcestershire sauce, salt and parsley into small balls. Dip in beaten egg and roll in breadcrumbs. Fry in oil or margarine at relatively high heat to brown each side (approximately 5 minutes each side). When brown, turn to low heat for 10-15 minutes. Makes approximately 54 - cook about 18 in 3 batches.
~ 52~
minc"
Meatloaf* INGREDIENTS 1kg Lean Minced Beef 1 cup Seasoned Stuffing Mix (packet) 1 cup Tomato Puree 1 Egg 2 tbsp Tomato Sauce Salt and Pepper
METHOD Add stuffing mix, tomato puree, egg, salt and pepper to minced beef. Stir until smooth. With hands, shape into a loaf and place in a greased baking dish. Bake for 1 hour in moderate oven. Carefully tip away fat. Spread tomato sauce on loaf and bake 30 minutes more. Can be served hot or cold.
~ 53 ~
minc"
Minced Beef Casserole INGREDIENTS 2 Bacon Rashers, chopped 1 Onion, finely chopped 750g Minced Beef 1 can Tomato Soup 185g Noodles 1 Green Capsicum ½ cup Grated Cheese 375g can Corn Kernels
METHOD Fry bacon and onion. Add minced beef and brown. Add soup. Cook noodles separately. Drain corn. Fill casserole with layers of meat, noodles, corn and capsicum, ending with meat. Cover and bake for 45 minutes then sprinkle with grated cheese and bake (uncovered) for a further 15 minutes.
~ 54 ~
minc"
Savoury Mince INGREDIENTS 500g Minced Beef 1 small Onion 1 tbsp Tomato Paste ž cup Water, Soup or Stock Parsley 1 Carrot, chopped 1 stalk Celery, chopped ½ cup Frozen Peas Bay Leaf Salt and Pepper
METHOD Fry bacon and onion. Add minced beef and brown. Add soup. Cook noodles separately. Drain corn. Fill casserole with layers of meat, noodles, corn and capsicum, ending with meat. Cover and bake for 45 minutes then sprinkle with grated cheese and bake (uncovered) for a further 15 minutes.
~ 55 ~
minc"
Sue’s Spaghetti Bolognaise INGREDIENTS 1 tbsp Oil (preferably Olive) 1 Onion, chopped ½ Capsicum, chopped Granulated Garlic 500g Minced Beef 1 can Peeled Tomatoes 1 small can Mushrooms in Butter Sauce Sprinkle Dried Oregano Sprinkle Dried Basil 140g Leggo Tomato Paste Water
METHOD Heat oil in large frying pan. Place onion, capsicum and garlic in oil. Fry until soft. Add meat and stir frequently until brown. Pour off excess oil. Add remaining ingredients. Add about 1½ cups of water, or until meat is covered. Simmer for 1 hour, stirring occasionally. Serve with spaghetti and parmesan cheese.
~ 56 ~
chicken.
chicken.
Chicken & Almonds INGREDIENTS 1 Steamed Chicken, broken into pieces 4 oz Blanched Almonds 1 Onion ½ cup Sliced Celery ½ cup Sliced Capsicum 2 tbsp Soy Sauce 1 can Mushrooms 1 small can Pineapple Pieces 1 can Cream of Chicken Soup
METHOD Cook onion, capsicum, celery in pan with oil until tender. Add all other ingredients except almonds. Heat through then pour into casserole dish and sprinkle almonds on top. Serve with boiled rice.
~ 58 ~
chicken.
Chicken Dijon INGREDIENTS 2 pieces Chicken, skin removed Salt and Pepper 2 level tbsp Mustard ½ carton Yoghurt 4 tbsp Grated Cheese
METHOD Season chicken with salt and pepper. Combine mustard and yoghurt. Spread each piece of chicken with mixture and place in a shallow dish. Sprinkle with cheese. Cover with foil, bake in hot oven for 30 minutes. Remove foil and increase temperature for 15 minutes until browned.
Chicken Casserole* INGREDIENTS 1 Chicken, cut into pieces 1 Onion, chopped 220g can Mushrooms 1 can Tomato Soup 1 cup Cream
METHOD Combine all ingredients except cream and cook until tender. Add cream and reheat but do not boil. Serve with noodles and peas.
~ 59 ~
chicken.
Chicken & Apricots INGREDIENTS 1 Chicken, cut into pieces 2 medium Onions 60g Butter 1 tbsp Cornflour 425g can Apricot Nectar 125g Dried Apricots ½ Green Capsicum ½ cup Sour Cream Salt and Pepper
METHOD Brown chicken in butter. Remove from pan. Fry onions. Blend cornflour with nectar, add to pan and stir until mixture boils and thickens. Add dried apricots and chicken. Cover and simmer for 15-20 minutes or until chicken is tender. Stir occasionally. Add capsicum, cook 5 minutes. Stir in cream. Reheat gently and serve. If sauce is too thick, add water or chicken stock. *To freeze: do not add capsicum or cream.
~ 60 ~
chicken.
Cold Curried Chicken INGREDIENTS 1 kg cooked Chicken, cut into bite-sized pieces 1 small Onion 1 tbsp Oil 1 level tbsp Curry Powder 1 cube Chicken Stock ¼ pint boiling Water 1 tsp Tomato Paste/Puree ½ large Lemon 2 tbsp Fruit Chutney ½ pint Mayonnaise 3 tbsp Cream
METHOD Gently fry onion for 5 minutes. Stir in curry powder. Cook 3 minutes. Dissolve chicken cube in boiling water and add to pan with tomato puree. Squeeze lemon juice and add to pan with chutney. Simmer 5 minutes. Strain and cool. When cooled, add mayonnaise and cream. Mix with chicken.
~ 61 ~
chicken.
Chicken Dish INGREDIENTS 1 Chicken 1 cup Chicken Stock (saved from cooking chicken) 1 level tbsp Cornflour 425g Cream of Chicken Soup 60g Margarine 1 large White Onion 1½ cups Celery Bacon
METHOD Steam chicken. Remove meat from bones. Heat margarine and fry onion, bacon and celery until soft. add soup and cornflour blended with the chicken stock. Add chicken and reheat over low heat.
Chicken Drumsticks INGREDIENTS Chicken Drumsticks Carnation Milk Seasoning 2 tbsp Fine Breadcrumbs 2 tbsp Flour Little Butter of Margarine
METHOD Pour Carnation milk over drumsticks. Roll in seasoned flour and dried breadcrumbs. Arrange in wellgreased casserole dish. Bake at 200C (170C in fan forced oven) for 30 minutes. Remove from oven and brush drumsticks with butter or margarine. Return to oven for 5 minutes.
~ 62 ~
chicken.
Chicken & Rice Souffle INGREDIENTS 1 small Roasted Chicken 4 oz Ham 2-3 cups cooked Brown or White Rice 1 tin Cream of Chicken or Celery Soup 1 cup cooked Peas and Carrots 1 Onion, diced 1 small Red Capsicum 1 stick Celery 2 Eggs Butter, Grated Cheese and Breadcrumbs for topping
METHOD Butter/grease a casserole dish. Cover bottom of dish with rice. Slice ham and chicken into bite-sized pieces and place both on rice. Fry onion, capsicum and celery and add to soup then add egg yolks. Beat egg whites and fold into mixture then pour over meat. Top with cheese and breadcrumbs and knobs of butter. Bake in moderate oven until browned on top, about 30 minutes. *A substitute for the eggs is a carton of sour cream.
~ 63 ~
chicken.
Chicken Wings INGREDIENTS 10 Chicken Wings 2 tbsp Honey 2 tbsp Tomato Sauce 2 tbsp Lemon Juice â…“ cup Soy Sauce Âź tsp Ginger, finely grated
METHOD Mix lemon juice, soy sauce and ginger in large dish. Add chicken wings and coat with mixture. Cover and leave in fridge for about 5 hours. Drain wings and add honey and tomato sauce to remaining mixture. Grill wings for 5 minutes then brush them thickly with honey mixture. Grill for 5 minutes more, then turn over and brush with honey mix. Grill for another 10 minutes and serve.
~ 64 ~
chicken.
Grilled Chicken INGREDIENTS 4 Chicken Breast fillets 1 tbsp chopped Parsley ½ tsp Chicken Stock Powder ¼ tsp Curry Powder 1 cup Orange Juice 2 tsp grated Orange Rind ½ tsp Dry Mustard ½ tsp Ground Nutmeg Salt and Pepper
METHOD Place orange juice and rind with mustard, curry, nutmeg and parsley in dish, add chicken stock and stir well. Salt and pepper chicken chicken breasts and add to mixture and coast well with juice, rind, mustard and nutmeg. Cover and put in fridge for 2 to 3 hours, turning chicken 2 or 3 times. Take out chicken pieces and place under grill. Grill slowly, turn often so they do not burn. Grill about 30 minutes and brush with remaining mixture as it cooks.
~ 65 ~
chicken.
Chicken Pieces* INGREDIENTS Chicken Pieces 1 packet Brown or French Onion Soup 1 can Apricot Nectar
METHOD Mix chicken pieces with other ingredients in casserole, cover and cook in oven at 180C (150C in fan forced oven) for 1½ hours.
Chicken Pieces II* INGREDIENTS Chicken Pieces 1 tsp Ground Ginger Small can Orange Juice 1 Chicken Stock Cube 60g Flour 60 mL Oil 1 cup Water
METHOD Roll pieces in flour and ginger. Fry in oil until brown on all sides. Put in casserole dish with remaining ingredients. Cover and bake in moderate oven for 1½ hours.
~ 66 ~
chicken.
Lemon Chicken INGREDIENTS 4 pieces Chicken Salt and Pepper Butter, Margarine or Oil Lemon Sauce: 1 tbsp Tomato Sauce 2 tsp Vegetable Oil (or margarine) 3 tsp Sugar 2 tsp Soy Sauce 3 tsp Lemon (or vinegar)
METHOD Smear chicken with butter, margarine or oil, sprinkle well with salt and pepper and grill slowly until golden brown (about 10 minutes). Turn and butter and season other side and continue grilling another 10-15 minutes (if the pieces are breast, the grilling will take much less time). If you wish, you can bake the chicken and bake small potatoes at the same time, which will take 30-45 minutes. While chicken is cooking, place lemon sauce ingredients in a small saucepan. Mix well and heat until warm. Place cooked chicken on a serving plate and pour sauce over the pieces. Serves 2.
~ 67 ~
ve#tables.
ve#tables.
Asparagus & Cheese Bake INGREDIENTS 2 tbsp Butter 1 tbsp Plain Flour 1½ cups Milk ½ tsp Salt 4 hard-boiled Eggs, sliced ¼ tsp Pepper ¼ tsp Dry Mustard 1 cup Cheddar Cheese, grated ½ cups canned Asparagus (drained)
METHOD Melt the butter in a saucepan and add flour and cook a few minutes. Stir in the milk gradually and bring to the boil. Add seasoning and ¾ of grated cheese. Stir well until cheese melts. In buttered casserole dish arrange asparagus, eggs and sauce in layers, repeating until all the ingredients are used. Top with remainder of cheese and bake in moderate oven for 20 minutes or until heated through and top is golden brown.
~ 69 ~
ve#tables.
Baked Cream Potatoes INGREDIENTS 1kg Potatoes 1 cup Mayonnaise ½ cup Sour Cream ¼ cup Milk 2 Eggs 2 tsp Mustard Salt and Pepper 2 tbsp chopped Parsley 5 tbsp grated Cheddar Cheese ¼ cup grated Parmesan Cheese
METHOD Peel and chop potatoes, cook and drain well. Mash until smooth, mix with mayonnaise, sour cream, milk, lightly beaten eggs, mustard and parsley. Season with salt and pepper. Press mixture through sieve (or put through blender and whiz). Spoon into greased oven dish, sprinkle with combined cheeses and bake in moderate oven for 20-30 minutes or until golden on top.
~ 70 ~
ve#tables.
Cauliflower Casserole INGREDIENTS ½ medium Cauliflower 30g Butter 1 Onion 430g can Cream of Mushroom Soup 2 tbsp Mayonnaise ½ tsp Mustard ½ cup Milk ¼ cup White Wine Salt and Pepper 4 Shallots 1 cup Fresh Breadcrumbs
METHOD Separate cauliflower. Cook until firm in salted water. Drain, melt butter in saucepan, add onion and saute until tender. Add undiluted soup, mayonnaise and mustard, stir until combined. Add milk, wine, salt and pepper, stir over medium heat until sauce boils. Add chopped shallots, reduce heat, simmer 2 minutes. Place cauliflower in casserole dish and pour sauce over it. Sprinkle breadcrumbs on top. Bake uncovered in moderate oven for 15-20 minutes.
~ 71 ~
ve#tables.
Potato Cheese Bake INGREDIENTS 3 large potatoes 4 small Onions 1 tbsp Flour ½ tsp Salt and pinch Pepper Ÿ cup cubed Cheese 1 small tin Evaporated Milk 3 slices Bacon (optional)
METHOD Slice potatoes and onions. Sprinkle potatoes with flour, salt and pepper, spread a layer of onions on top repeat then add another layer of potatoes and onion with cheese on top. Pour on evaporated milk. Top with chopped bacon and bake in moderate oven for 1 hour. Cover after 30 minutes or when bacon is crisp.
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Vegetable Casserole INGREDIENTS 250g Spinach 2 sliced Carrots 1 large sliced Zucchini 1 large Onion 200g Cauliflower Florets 200g shredded Cabbage Sauce: 30g Butter 30g Flour 150ml Skim Milk 200g grated Edam Cheese 1-2 tsp Curry Powder 150mL liquid from boiling Vegetables Topping: 30g fresh Breadcrumbs Small quantity Cheese
METHOD Place green leaves of spinach only into a saucepan, cover and cook for about 10 minutes. In a large pan, bring carrots, zucchini, onion, cauliflower and cabbage to the boil. Reserve 150ml of the liquid. Place veggies in large casserole dish, arranging spinach on top. To make the sauce, melt the butter, stir in flour and cook for 1 minute. Gradually add stock and skim milk. Simmer for 2 minutes, stirring continuously. Stir in 3/4 of the grated cheese. Stir in curry powder to taste. Pour over the veggies. Combine remaining cheese and breadcrumbs and sprinkle on top of veggies. Bake for about 30 minutes. Serve hot.
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