8oz self raising flour
2oz custard powder
4oz butter or margarine
3oz sugar
2 eggs
1/2 cup milk
Sift flour and ?? custard powder.
Cream butter & sugar unitl light and fluffy. Add well beaten eggs gradually then the sifted ingredients.
Pour into a Swiss Roll pan. Bake in a moderate oven 25 to 30 minutes.
Allow to cool before icing and cutting into squares.
1kg lamb shoulder, forequarter or best neck chops
1 tablespoon butter
Grated rind of 1 orange
1/2 cup orange juice
2 teaspoons honey
1 teaspoon dry mustard
1 teaspoon chopped fresh mint, or 1/2 teaspoon dried
Salt and pepper to taste
2 teaspoons cornflour
Orange slices & blanched strips of orange to garnish
Soak 2 teaspoons gelatine in 1/3 cups cold water, put 3 or 2 slightly beaten egg yolks with 1/2 cup sugar, 1/4 cup lemon juice 1/4 teaspoon salt in saucepan.
Stir while cooking until a little thickened add gelatine. Stir well.
Add 1 tablespoon grated lemon rind.
Chill until setting begins.
Beat 3 egg whites until fairly stiff.
Add 1/2 cup sugar while beating.
Fold in mixture.
Pour into cold baked pie shell.
Top with cream.
Beans, carrot, broccoli, zuccini, cauliflower, peppers & celery
10-12 cups of slivered vegetables, cover with water & 1/2 cup salt.
Leave overnight.
Drain, mix 4 cups white vinegar
1 tablespoon mustard seed
1 teaspoon tumeric
4 cups sugar
2 teaspoons celery seed
Bring to boil, add drained vegies, boil 2 minutes
Bottle & seal. Serve as a salad, or on dry biscuits with cheese.
1 cup sugar
1 egg beaten
1 oz butter
Juice and rind 1 lemon
Mix well stir on fine until thick as honey.
Filling for sponge
1/2 tin condensed milk
Juice 2 lemons
Yolk 1 egg
Mix all together & put in sponge.
2 eggs
1 tablespoon mixed vegetable oil
1/4 cup yoghurt
1-2 cups whole milk
1/4-1/2 cup yeast
1/4-1/2 cup instant powder milk
1/4 cup soy or flour, flavouring if liked
Mix all together and make up 1 quart. Take two or three glasses a day between meals.
4 oz raisins or sultanas
4 oz currants
Soaked in 1 cup strong black tea overnight
8 oz self raising flour (2 cups)
3 oz brown sugar (1/2 cup)
2 teaspoons mixed spice
Place dry ingredients in a bowl.
Lightly beat 1 egg with 2 tablespoons marmalade.
Add to dry ingredients also soaked fruits.
Mix well, put in a greased lined loaf tin.
Bake at 350ºF for at least 1 hour approx. Test with a skewer.
500g scallops
1 chopped onion
1 chopped garlic clove
40g butter
1 cup Noilly Prat
1 cup pure cream
Salt & pepper
Chopped parsley or chives for garnish
Wash scallops under runing water to remove any grit, pat dry.
Fry onions & garlic, in butter, slowly for a few minutes until transparent.
Add Noilly Prat and reduce for a few minutes, add cream and further reduce for a few minutes.
Add scallops, salt & pepper, cook gentle for 2 minutes, serve immediately in small dishes, garnish with chopped chives or chopped parsley.
Served chilled fruity flavoured Rhine Riesling.
3 oz margarine, copha or butter
3 oz sugar
1 beaten egg
2 tablespoons milk
1 tablespoon cocoa
1 teaspoon vanilla
1/4 cup mixed fruit
1 lb broken biscuits
For choux pastry:
120 ml water
120 grams butter
60 grams corn meal
60 grams plain flour
Little salt
Add eggs, one at a time.
Mix well.
Whole corn, capsicum, gypsy ham, teaspoon French mustard, parmesan (50 grams) tabasco, garlic.
Deep fry
1 cup sugar
2 eggs
4 ozs margarine (melted)
Finely grated rind of 1 lemon
1/2 cup milk
1 1/2 cups self raising flour
Salt
Sift flour & salt, combine with sugar and lemon rind. Add melted shortening, eggs and milk. Beat well for 5 minutes.
Turn into greased tine and bake in moderate oven about 35 minutes.
1 210 gm tin salmon, drained and mashed
3 medium potatoes, cooked and mashed, add
1 small onion, finely chopped
1 grated carrot
1/4 cup breadcrumds
1 tablespoon chopped parsley
1 egg, lightly beaten
1 capsicum, chopped small
Seasoning as preferred
Combine all of above very well.
Shape into burgers with floured hands.
Fry burgers in hot oil till cooked through and browned on both sides.
Cream 4 oz butter, 2 tablespoons castor sugar, add 2 tablespoons milk, blend well, then add 1 1/2 cups self raising flour, 1 tablespoon cornflour.
Pinch salt.
Filling:- 1 tablespoon butter, 4 tablespoons icing sugar, 1 dessertspoon raspberry jam
Pastry: 2 cups self raising flour, 4 lb butter, mix with water.
Filling: 1/2 cup hot water. 1/2 cup sugar. 1 1/2 cups currants. Thickened with 1 tablespoon cornflour mixed with a little cold water.
When cool placed between pastry and bake in a fairly hot oven.
Ice with lemon icing.
4 oz flour
5 1/4 oz sesame seeds
2 teaspoons paprika
2 teaspoons salt
2 1/2 lb frying chicken (I just used chicken pieces)
1 egg
1/2 pint stock or water
Oil for frying
Mix the flour, sesame seeds, paprika and salt in a plastic bag, put the chicken serving pieces and shake in the bag.
Beat the egg, add to the stock.
Dip the chicken into this liquid, then shake again in the back.
Heat the oil in a pan and fry the chicken unitl just golden. Put the chicken into a baking dish and bake in a moderate oven for about 30 minutes or until tender.
Serve on boiled rice garnished with black olives.
Cooking time 40 minutes.
Temperature 350ºF
I served chicken with salad, would also serve with roast or boiled vegetables.
Chicken could also be covered with boney when frying.
Valerie Turner
2 cups rice bubbles
1 cup mixed fruit
1 cup coconut
1 cup icing sugar
1 cup powdered milk
Vanilla
8 oz copha
1/2 lb dried apricot - minced
2/3 cup condensed milk
2 cups coconut
Mix together and roll into balls and roll in icing sugar
1 tablespoons tomato sauce
1 tomato puree sachet
2 tablespoons vinegar
2 tablespoons flour
1 tablespoon sugar
Salt & Pepper
1/4 teaspoon ginger
1/4 teaspoon curry powder
1/4 teaspoon spice
Mix all together - add 1 cup water (or more) sprinkle parsley or chives - pour over casserole chops in oven dish. Cook slowly 2 hours
1 12 oz tin Nestles evaporated milk
1 packet pineapple jelly crystals
1 cup hot water
1 15 oz can crushed pineapple
2 tablespoons finely chopped mint
Chill evaporated milk for at least 2 hours.
Dissolve pineapple jelly crystals in hot water, add juice from tin of pineapple and chill until totally set. Whip evaporated milk until double in quantity. Add jelly and whip until thoroughly mixed. Fold in crushed pineapple and chopped mint.
Chill to serve.
Serves 6-8
4 salmon cutlets
1 cup dried breadcrumbs
75 grams melted margarine
3 tablespoons seeded mustard
1 tablespoon chopped chives
1 tablespoon lemon juice
1/2 teaspoon lemon pepper seasoning
Combine all ingredients together (except salmon) and stand for 15 minutes.
Divide mixture into 4 portions and press on top of each cutlet.
Place cutlets on lined oven tray and bake at 170ºC for 30 minutes.
4 oz butter
2 oz Icing Sugar
1 oz corn flour
1 oz plain flour
1 1/2 teaspoon vanilla essence
Cream butter and sugar and then add essence.
Work in sifted dry ingredients.
Roll into small balls, place on a greased tray, press across with a fork and flatten. Bake in a moderate oven 10-15 minutes.
2 large brown onions thinly sliced, sauté gently until translucent & a rich golden brown in a little olive oil.
Add a bay leaf, and cook 15-20 minutes.
Also add garlic, mix together.
Mix a teaspoon of ground cumin, 1/4 teaspoon allspice, 1/4 teaspoon cinnamon & dry roast for a few minutes until fragrant.
Cook 250 gm brown rice & add the onion to the mixture.
