Garage Sale Recipes
The Australian Kangaroo
The Kangaroo species totals over 65 and can be found naturally only in Australia and New Guinea. Kangaroos hop on their back legs and feed mainly on grasses, native or domestic. When the young are born they move straight into the mother's pouch where they can suckle until old enough to leave and eat grasses. Wallabies are also part of this family with the only difference being in the smaller size. The family of Kangaroos includes Wallabies, Wallaroos, Hare Wallabies, Rock Wallabies, Tree Kangaroos, etc.
The Recipes
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I doubt I have ever driven past a Garage Sale where the occupants of the home sell their unwanted goods and chattels in their garage or out in the open. Over time we have collected dozens of quality recipe books from around the world. Throughout their pages have been numerous loose recipes......typed, hand written, magazine cut outs, newspaper tear outs, etc. Previous owners have simply stored their oddments in these books. These we now call our Garage Sale Recipes.
(magazine cutout)
Caramel Sesame Cookies
Ingredients
1 cup brown sugar
1 cup white sugar
1 cup butter
1 cup coconut
1 Cup SR Flour
2 fresh beaten eggs
6 cups crushed cornflakes
1 1/4 cups sesame seeds
Method
Ingredients
1 1/2 cups plain flour
1/4 teaspoon salt
1 teaspoon baking powder
4 oz butter
1/4 cup finely grated cheese
Cold water
Milk for glazing
Filling
1 tablespoon finely chopped onion
2 oz butter
1 tablespoon plain flour
1/4 cup evaporated milk
16 oz can salmon, drained
1/4 cup salmon liquid
Salt and cayenne pepper to taste
Grated lemon rind to flavour
1 egg, beaten
1/4 cup chopped parsley
Method
Sift flour, salt and baking powder together. Rub in butter and cheese and mix to a dough with water. Chill pastry while preparing filling. Knead pastry lightly and roll out on flour board to a rectangle. Arrange filling in centre. Glaze edges and roll up. Seal top and ends. Glaze with milk. Bake in a hot oven for 10 minutes, reduce heat and bake further 30 minutes. Serve hot or cold.
Filling: heat butter, add onion and cook until tender, but not browned. Add flour and blend and add milk and salmon liquid and stir until it boils and thickens. Add pepper, salt, lemon rind, salmon, egg and parsley.
(Copied from an old faded magazine clip probably pre 1950)
Cream of Cucumber Soup
Ingredients
4 cucumbers
2 oz chopped celery
1 oz chopped onion
1 1/2 pints milk
2 oz butter
2 oz flour
1 teaspoon salt
Dash pepper
1/4 pint cream or evaporated milk
Pimiento
Method
Wash cucumbers, pare and chop fine. Place in a double boiler, add celery, onion and milk and cook for 20 minutes or until cucumber is tender. Combine butter, flour, salt and pepper, add milk mixture gradually and cook for 10 minutes, stirring constantly until thickened. Press through a sieve, add cream or evaporated milk and reheat. Serve garnished with pimiento.
(Mag. Cutout)
Prawn Noodle Casserole
Ingredients
500gm shelled prawns
100 gm noodles
1 small capsicum
1 small onion
1 1/2 tablespoons flour
30gm butter
50 gm grated cheese
300 ml milk
200ml court bouillon
Salt and pepper to taste
Method
Pour court bouillon in cooker and bring to boil. Add prawns and salt. Close cooker, bring to full cooking pressure on maximum heat. Reduce to minimum heat and cook for 3 minutes. Allow cooker to cool gradually before opening. Remove prawns and drain. Boil noodles with 200ml hot water and a little salt. Grease a mould. Arrange noodles and prawns in layers in the mould. Pour white sauce (made with flour and milk), and add capsicum and onions which have been sautéed in a little butter, and then cheese. Season. Cover with greaseproof paper. Pour 200ml water in cooker. Place grid inside. Put mould on top. Close cooker and bring to full cooking pressure on maximum heat. Reduce to medium heat and cook for 5 minutes. Allow cooker to cool gradually before opening.
(Typed Sheet)
Pork with Plum Compote
Ingredients
3 tablespoons olive oil
3lb pork loin
1 ½ oz butter
2 teaspoons rosemary
1 teaspoon chopped sage
2 carrots sliced
1 onion sliced
3 cloves garlic, peeled
1 cabbage, cut into eights
1 lb potatoes, peeled
3 tablespoons chicken stock
Salt
Freshly ground pepper
Plum Compote
1 lb purple plums, halve and stoned
2 tablespoons sugar
1 tablespoon water
Peel of 1 lemon
Method
Preheat oven to 350 degrees. Heat the oil and brown the pork in a pan. Melt the butter in a flameproof casserole and add the pork. Season with salt, pepper and herbs. Add the carrots, onions and garlic. Cover and cook for 1 ¼ hours. Blanch the cabbage in rapidly boiling salted water for 2 minutes. Remove and rinse under cold water. Drain. After the pork has cooked for 1 ¼ hours add the potatoes and the cabbage. Baste with cooking juices. Add the 3 tablespoons of chicken stock if there are not enough cooking juices for basting. Season with salt and pepper. Recover and cook for another hour, basting a few times. For the compote, put the plums in a saucepan with the sugar, water and lemon peel. Simmer until plums are soft, for about 20 minutes. Discard lemon peel. Present the pork on a platter surrounded by the vegetables and sprinkled with cooking juices. Serve the hot plum compote separately in a bowl.
(Copied from a handwritten page)
Pumpkin Scones
Ingredients
1/2 cup white sugar
1 tablespoon butter
1 fresh egg
3 cups Self Raising flour
11/2 cups cooked and mashed pumpkin
Milk as required
Method
Cream the butter and sugar then add cooked pumpkin, egg and flour. If mixture is too thick then add milk as required. Knead lightly on a flour dusted surface and cut with floured scone cutter or knife. Place on ungreased tray and bake in very hot oven (450° - 475°F) for 10 - 15 minutes.
Farmhouse Casserole
Ingredients
30g butter
1 carrot, chopped
1 onion, chopped
2 sticks celery, chopped
1 clove garlic, crushed
1 1/2 kg beef shank, cut into 5cm lengths
Plain flour
30g butter, extra
1 tablespoon oil
425g can tomatoes
1/4 cup dry red wine or beef stock
1 cup water
1 small beef stock cube, crumbled
1 teaspoon grated lemon rind
1/4 cup lemon juice.
Method
Heat butter in a pan, add carrot, onion, celery and garlic, stir over heat for 5 minutes, transfer to a 10-cup capacity casserole dish. Toss beef in flour; shake excess flour. Heat extra butter and oil in same pan, add beef, cook until well browned all over. Place beef over vegetable mixture. Combine undrained, crushed tomatoes, wine, water, stock cube, rind and juice in same pan and bring to boil. Pour mixture over beef, cover and cook in moderate oven for about 3 hours, or until meat is tender. Not suitable to freeze. Not suitable to microwave.
Sultana Veal Curry ( Food Wrapper)
Ingredients
1/2 cup raw rice
3/4 cup sultanas
2 granny smith apples, peeled and cubed
4 shallots, chopped
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 cups stock
1 lb veal
2 teaspoons oil.
Method
Cut veal into cubes and roll in flour. Heat oil in pan, add veal and lightly brown. Remove from pan and put into buttered casserole dish. Add all other ingredients. Cover and bake for 1 1/2 hours in a moderate oven.
Dill and Veal Stew (newspaper cutting)
Ingredients
2 lb stewing veal, cut into small pieces
Juice of 1 lemon
1 knob of butter
2 cartons sour cream
1 lb mushroom stalks
salt and pepper
1 tablespoon dried dill.
Method
Cook the veal in butter and lemon juice in heavy pan, with lid, until the meat is very tender. Add mushroom stalks and dill. Cook slowly for a quarter of an hour, stir in cream. Heat through and serve with creamed potatoes sprinkled with nutmeg.
Some insurances have an Act of God clause. What happens if your a non believer? E. Jason Brennan
Chicken and Ginger Casserole
Ingredients
1kg chicken thigh fillets
2 tablespoons plain flour
2 tablespoons oil
1 onion, chopped
1 clove garlic, crushed
1 small chicken stock cube, crumbled
1 cup water
1/2 cup green ginger wine or chicken stock
2 tablespoons light soy sauce
3 sticks celery, sliced
1 tablespoon grated fresh ginger
450g can pineapple pieces
Method
Cut thighs in half, toss in flour. Heat half of the oil in a pan, add chicken, stir over heat for about 5 minutes, or until lightly browned, remove from pan; drain. Heat remaining tablespoon of oil in same pan, add onion and garlic, stir over heat until onion is soft. Combine chicken, onion mixture, combined stock cube and water, wine, sauce, celery, ginger and undrained pineapple in an 8-cup capacity casserole dish, cover and cook in moderate oven for 1 hour or until chicken is tender. Suitable to freeze. Suitable to microwave.
Casserole of Beef (newspaper clipping 1982)
Ingredients
4 strips bacon
2 lb round steak, cut 1/2" thick
1/4 cup flour
2 tablespoons salad oil
1 large clove garlic peeled
2/3 cup boiling water
2/3 cup red wine or beef bouillon
1/2 teaspoon salt
6 small boiling onions, peeled
2 cups diced carrots
6 whole black peppers
6 whole cloves
2 bay leaves.
Method
Cook bacon in frying pan until light brown, but not crisp. Drain and cut into 1" pieces. Cut beef into 1" pieces; dredge in flour and brown in salad oil with garlic. Remove the garlic; add water, wine, and salt; bring to a boil. Turn the mixture into a 2-quart casserole; add onions, carrots, whole peppers, cloves, bay leaves, and bacon. Cover and bake in a moderately slow oven (325 deg. F) about 2 hours. Makes 6 generous servings.
Rich Beef Casserole (Hand Written 1968)
Ingredients
3lb round steak
3 oz butter or substitute
2 tablespoons oil
2 large onions
4 rashers bacon
3 tablespoons flour
3 cups water
2 beef stock cubes
1/4 cup tomato paste
15oz can mushrooms-in-butter-sauce
10oz can red kidney beans
Salt
Pepper
1/4 teaspoon mixed herbs.
Method
Remove fat and gristle from meat, cut into 1" cubes. Heat butter and oil in large frying pan, add a quarter of the meat, cook on all sides until dark golden brown. Remove from pan. Repeat with remaining meat, remove from pan. Add peeled and chopped onions and chopped bacon to pan, cook until onions are golden brown. Add flour, stir until golden grown, remove pan from heat. Add water, stir until combined. Return pan to heat, stir until sauce boils and thickens. Add crumbled stock cubes, tomato paste, undrained mushrooms, drained and rinsed kidney beans, salt, pepper and mixed herbs, stir until combined. Put meat into large ovenproof dish, pour sauce over. Cover, bake in a moderate oven 1 1/2 hours or until meat is tender. Serve with rice.
Beef Goulash with Gherkins (typed crumpled sheet loose in book dated 73)
Ingredients
1 tablespoon butter or lard, 1/2 lb finely chopped onion, 1 dessertspoon paprika, 2 lb round steak, 1 1/2 tablespoons seasoned flour, 4 tablespoons red wine, 1 cup beef stock or water and a soup cube, 1/3 teaspoon salt, freshly ground black pepper, 6 gherkins cut into julienne strips.
Method
Heat the butter or lard in a heavy pan, add the onions and cook, stirring occasionally, until they are lightly coloured. Remove from the heat and add the paprika and stir to coat the onions. Remove from the pan and place in a casserole. Cut the steak into 1" cubes and toss in the flour. Using the same pan and adding a little more butter or lard, lightly fry steak until it changes colour. Add the wine, stock, salt and a little pepper and bring to the boil then transfer to the casserole. Cover the casserole and cook in a moderate oven for about 2 hours, or until the beef is tender. Add the gherkins and replace in the oven for about10 minutes before serving.
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Gourmet Casserole (Womans Day Magazine)
Ingredients
4 slices streaky bacon
2 medium onions, peeled and chopped
3/4 teaspoon minced garlic
4 oz carrots, scraped and sliced
2 lb round steak cut into cubes
1 1/2 teaspoons salt
2 tablespoons plain flour
Freshly ground pepper
1 cup stock or water and a soup cube
1/2 cup red wine
1 large green pepper, seeded and chopped.
Method
Remove the rind from the bacon, cut the bacon into pieces, place in a pan and fry until the fat is clear. Lift out and place in a casserole. Pour off all but about one tablespoon of bacon fat from the pan, add the onions and cook until soft but not brown, then add the garlic and carrots and cook, stirring well for five minutes longer.
Remove the vegetables and place them in the casserole. Add a little more of the bacon fat to the pan and add the meat which has been tossed in the seasoned flour. Cook until it changes colour then remove with a slotted spoon and place in the casserole. Add the stock and wine and stir, scraping all the brownings from the bottom of the pan, until boiling. Pour over the meat and vegetables in the casserole. Cover and cook in a moderate oven for one hour. Add the green pepper and cook for a further hour or until the meat is tender. Pickled walnuts or mushrooms may be used in place of the green pepper. Add a half a dozen pickled walnuts or 1/2 lb small mushrooms.
Beef Casserole (Hand Written, A Gibson)
Ingredients
2lb round steak
3 tablespoons plain flour
3 tablespoons butter or bacon fat
1 teaspoon salt
2 cups stock or water and a soup cube
1 tablespoon vinegar
1 tablespoon Worcester sauce
1 tablespoon tomato sauce
1 bay leaf, 6 very small onions
6 very small carrots
1/2 lb small mushrooms.
Method
Cut the steak into 1" pieces and toss in the flour. Heat the butter or bacon fat in a heavy pan, and brown the steak lightly. Lift from the pan and place in a casserole. To the fat left in the pan add the flour left over from coating the meat and the salt and stir over the heat until brown. Add the water or stock, the vinegar, sauces and bay leaf and stir until boiling. Pour over the meat, cover and bake in a moderate oven for 30 minutes. Add the prepared onions and carrots and cook for a further hour, then add the prepared mushrooms and cook for 45 minutes or until the meat is quite tender.
Asparagus Chicken with Orange Hollandaise (Supermarket Brochure 1985)
Ingredients
4 boneless chicken breasts
1 x 340g can asparagus spears, drained
Orange Hollandaise
3 egg yolks
Grated rind of 1 orange
1 tablespoon orange juice
2 teaspoons white vinegar
150g butter.
Method
Beat chicken out to 1 cm thickness. Divide asparagus amongst chicken fillets and roll up. Secure with toothpicks. Place on greased baking dish, cover with foil and bake at 180 deg. C for 20 minutes.
For the sauce: place egg yolks, orange rind and juice, and vinegar into blender. Heat butter until bubbling, slowly pour onto yolks with motor running. Alternatively place yolks orange juice and vinegar in bowl over hot water and gradually beat in butter. Spoon sauce over chicken and serve with new potatoes and baby carrots.
Asparagus and Camembert Frittata
Ingredients
20g margarine or butter
1 onion chopped
1/2 red capsicum, sliced
125g Camembert cheese, diced
1 x 340g can asparagus spears, drained
8 eggs beaten
1 tablespoon Parmesan cheese.
Method
Melt margarine, fry onion and capsicum until soft. Place Camembert in greased 25cm ceramic quiche dish, cover with onion and capsicum. Top with asparagus spears, add eggs and sprinkle with Parmesan. Bake at 190 deg. C for 20-25 minutes, until set. Cool.
Hot Ice cream Balls
Ingredients
2L vanilla ice cream
2 eggs, beaten
3 cups crushed cornflakes
3/4 cup plain flour
1/4 cup milk
Oil for deep frying.
Method
Place a baking tray in the freezer to chill. Scoop ice cream into balls and place on chilled tray. Return balls to the freezer and chill till very hard – preferably overnight. Mix beaten egg with milk. Working very quickly, coat ice cream balls with flour, egg and milk mixture and cornflake crumbs. Return immediately to freezer and freeze again till very hard. Repeat this process a second time to give a firm coating. Just before serving, heat oil till very hot. Fry two balls at a time, approximately 30 seconds. Drain on absorbent paper for about 10 seconds. Serve immediately with a sauce.
Chocolate Sauce
Ingredients
2/3 cup chopped chocolate
3/4 cup milk
1/4 cup sugar
2 teaspoon plain flour
Pinch salt
1 1/2 tablespoons butter
1 teaspoon vanilla.
Method
Melt chocolate over hot water. Blend in milk. Combine sugar, flour and salt. Blend in combined milk and chocolate, cook over medium heat stirring constantly until smooth and thickened. Beat in butter and vanilla. Serve hot or cold.
Caramel Sauce
Ingredients
50g butter
1 cup brown sugar
1/2 cup cream
1 tablespoon cornflour
1/4 cup Grand Marnier or Cointreau.
Method
Combine cream with cornflour. Stir well. Put butter and brown sugar into a saucepan and stir until butter has melted. Add remaining ingredients, stir over low heat until sugar has dissolved. Increase heat and bring to the boil. Reduce heat, simmer 3 minutes. Stir constantly.
Tuna and Cheese Dish
Ingredients
1 medium can tuna
3 eggs
1 cup crushed savoury biscuits
1 cup milk
Small grated onion
2 tablespoons parsley
1 1/2 cups grated cheese
Salt and pepper to taste
Squeeze lemon.
Method
Mix all ingredients together and bake in a greased dish for 35 to 40 minutes in a moderate oven, 350 deg. F.
Tuna Casserole (Paper Clipping)
Put a layer of cooked macaroni in bottom of casserole dish. Pour over one tin of cream of chicken soup undiluted. Add a can of tuna, drained. Sprinkle with lemon juice. Cover with a thin slice of onion and a layer of thinly sliced tomatoes. Cover with breadcrumbs and bake in a moderate oven about 3/4 hour with the casserole covered. If using a microwave, bake for 20 minutes. Serve with salad or vegetables.
Magazine cut-out for Tabasco Sauce (about 75)
Tabasco Sauce
Is still made according to the original recipe developed over 100 years ago by Edmund McIlhenny. Red capsicum peppers are ground up and mixed with island salt. The resulting mash is then aged for three years in oak barrels. When ready, it is pumped into wooden tanks and stirred for a further 28 days before it is strained and bottled. That's all there is to Tabasco sauce, a pure product containing no artificial ingredients or additives.
Try adding 1/4 teaspoon Tabasco to home made winter or canned soups. Delicious to serve on a cold winter's day or after the footy game. Added taste and added warmth.
Hot and spicy nibbles are easily created by sprinkling assorted nuts, pretzels and sesame seeds with Tabasco. Mix well and bake in a hot oven until crisp and golden.
Add a few drops of Tabasco to the meat or refried bean filling in Mexican tacos. Simply heat taco shells, add sizzling Tabasco favoured filling, top with cheese, tomato and shredded lettuce. Feast like the Mexicans.
A meatloaf or meatballs will never be boring again. Rev them up with the addition of 1/4 to 1/2 teaspoon Tabasco. It enhances flavour and is so simple to do.
Cajun Martini: Steep a handful of red hot chillies in a bottle of gin or vodka overnight. Add a dash or two of Tabasco just before serving.
Try rolling fish or chicken fillets in a few dashes of Tabasco combined with egg and milk or water, then in seasoned flour before frying. Or combine mustard with Tabasco and coat fish with it, then dip in flour.
Sprinkle a few drops of Tabasco on oysters natural or any other fresh cooked seafood. It also makes a seafood cocktail sauce: equal quantities of tomato sauce and mayonnaise and a few drops of Tabasco.
A favourite spaghetti bolognaise is revved up with a little Tabasco added to the meat sauce, or to any rich tomato sauce and served with your favourite pasta.
Make a homemade pizza with Lebanese bread: spread bread with tomato paste, top with salami, shallots, capsicum, olives, sun-dried tomatoes, Italian herbs, dashes of Tabasco and generous amounts of grated cheese. Bake in a hot oven until cheese is melted.
New life for vegetables: beat a 1/4 teaspoon Tabasco, 1/2 teaspoon each ground cumin, and dried oregano, 1/2 teaspoon balsamic vinegar and 2 tablespoons chopped green onion into 250g soft butter and use to baste vegetable kebabs, mushrooms or eggplant slices as they grill on a barbecue or in a grill pan.
A drop of two of Tabasco added to scrambled eggs, meatballs, stuffings, fritter batter, fish cakes or any cheese dish, is not recognisable in itself, but enhances the flavour of the dish.
More delicious Garage Sale Recipes can be found in our exclusive Supporter's section of this site
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