Another great selection of meals and recipes copied from newspaper and magazine cuttings, snippets, handwritten notes, etc all found inside our collected cookbooks, picked up at garage sales.
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(Copied from a hand written note in long hand)
Old Style Potato Soup
Ingredients
1lb lean veal
4 oz lean raw ham
8 oz sliced potatoes
1 bay leaf
1 sprig parsley
1 bunch chervil
Salt and pepper
2 onions
2 leeks
2 oz butter
Pinch coriander seeds
3 pints veal or ham stock
1 glass white wine
4 oz cream or evaporated milk
Method
Slice thinly the veal, ham, potatoes, onions and leeks and sauté all in the butter for 10 minutes. Add stock and herbs and cook gently 1 1/2 hours. Press all through a fine sieve. Reheat and add cream and serve with croutons.
(Source hand written note)
Pineapple Cheesecake
Ingredients
2 cups crushed shortbread
4 oz butter, melted
2 tbs sugar
1/2 tsp ground allspice
Filling –
5 cups ricottas or cottage cheese
1/4 cup castor sugar
2 tbs flour
1/2 tsp vanilla essence
Finely grated rind of 2 lemons
Pinch of ground allspice
3 egg yolks
1 large fresh pineapple, peeled, cored and finely chopped
6 walnut halves
Method
Mix together the shortbread, butter, sugar and allspice and use to line the bottom of a greased 9 inch loose bottomed cake tin or springform pan. Chill until set. Preheat the oven to 350 degrees F. Rub the cheese through a strainer, then beat in the sugar, flour, vanilla, lemon rind and allspice. Beat in the egg yolks. Spread half the ricotta mixture over the crumb base and cover with the pineapple. Spoon over the remaining ricotta mixture and smooth the top. Bake for a further 10 to 15 minutes or until the filling is firm. Allow to cool, then remove from the pan and chill well.
(From a loose book page)
Cream of Cucumber Soup
Ingredients
4 large apple 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.
(Source Maggie Pamphlet)
Pepper Cheese
Ingredients
250g cream cheese
1 clove garlic
2 tablespoon cream
1 MAGGIE onion stock cube
1 tablespoon lemon juice
Coarsely ground pepper
Method
Beat cream cheese until soft. Crush in garlic, add cream. Crumble in MAGGIE onion stock cube and lemon juice. Blend until smooth and creamy. Divide into four equal proportions. Toss in black pepper. Refrigerate until firm. Serve with crackers.
(Source Maggie Pamphlet)
Bream Neapolitan
Ingredients
500g whole bream
1 capsicum sliced
1 onion sliced
1 tomato, peeled and chopped
10 black olives
1 packet MAGGI spaghetti sauce
½ cup white wine
Method
Preheat oven to 180 C. Placed scaled and cleaned bream into a lightly greased shallow casserole dish. Scatter prepared vegetables and olives over fish. Whisk together MAGGI Spaghetti sauce and white wine. Pour mixture over fish. Cover and bake in preheated oven for 35-40 minutes.
Source (Woman’s Day Cut-Out)
Chewy Oat Slice
Ingredients
60g butter
1/3 cup golden syrup
1/3 cup brown sugar
1 cup rolled oats
Method
Grease a 23cm square slab pan. Line base and sides with paper; then grease paper. Place butter, syrup and sugar in a micro-safe bowl. Cook uncovered on HIGH for 2 minutes; stir to combine. Add rolled oats and mix well. Cook, uncovered on HIGH for about 7 minutes or until mixture is lightly browned, stirring occasionally. Spread mixture into prepared pan; cool to room temperature. Turn slice out of pan before cutting
(Source National Times)
Trinity Pudding
Ingredients
Ingredients
¾ pint double cream
6 egg yolks
1 oz castor sugar
Brown sugar for topping
Method
Beat the egg yolks. Put into a double boiler with the cream and sugar and stir until mixture starts to thicken. Pour into small dishes and bake in the oven standing them in a dish of water like for egg custard. Let cool. Cover with a layer of brown sugar and put under a very hot grill till sugar forms a hard surface. Let cool; serve at once.
(Magazine cut-out)
Hazelnut, Chocolate & Citron Shortbread
Ingredients
250g unsalted butter, melted and cooled
2 1/2 cups plain flour
1 cup castor sugar
155g hazelnuts, coarsely chopped
90g dark chocolate, coarsely chopped
2 tablespoons chopped mixed peel
3/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 teaspoons vanilla essence
icing sugar, sifted
Method
Preheat the oven to 180 C. Use some of the melted butter to lightly grease a 25cm fluted tart tin with removable base and put the tin on a baking tray. Put the flour, castor sugar, nuts, chocolate, peel, spices and salt in a large bowl and mix well. Add the remaining butter and vanilla to the bowl and rub the mixture lightly with fingertips just until the dry ingredients are moistened and the mixture is crumbly. Press three-quarters of the mixture into the prepared tin, building up the rim slightly. Sprinkle the remaining crumb mixture over the top. Bake for 35-40 minutes at 180 C, until cooked through and golden. Cool completely on a wire rack before removing from the tin. Sprinkle with icing sugar before serving. Cut into thin wedges.
Coffee Streusel Cake
Ingredients
125g butter
1 cup firmly packed brown sugar
2 eggs
3/4 cup SR flour
1/2 cup plain flour
1/2 cup sour cream
1 tablespoon dry instant coffee
1 tablespoon hot water
Streusel Topping
1/4 cup plain flour
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
60g butter, chopped
1/2 cup chopped walnuts
1/4 cup shredded coconut
Method
Grease a deep 20cm round cake pan, and line the base with baking paper. Cream butter and sugar in a small bowl with electric mixer until light and fluffy; beat in eggs one at a time; beat until combined. Stir in sifted flours, cream, blended coffee and water. Spread mixture into prepared pan, sprinkle with streusel topping, press on lightly. Bake in a moderate oven about 1 hour. Stand cake 5 minutes before turning onto wire rack to cool.
Streusel Topping: Combine sifted flour, sugar and cinnamon in bowl, rub in butter and stir in nuts and coconut. Not suitable to microwave.
(From a newspaper Cut-out)
Easy Two-Egg Pavlova
Ingredients
2 egg whites
1 1/2 cups castor sugar
1/2 teaspoon vanilla
1 teaspoon vinegar
1 teaspoon cornflour
4 tablespoons boiling water
Method
Place all ingredients into a small bowl and beat on high speed, using electric mixer, until mixture is stiff, approximately 15 minutes. Spread onto a prepared 11" tray. Bake in a moderate oven 10 minutes, and reduce heat to a slow oven and bake a further 45 minutes. Cool in oven.
(From a food label)
Brandy Bavarian Cream
Ingredients
2 egg yolks
1/4 cup sugar
1/2 pint hot milk
1 tablespoon water
1 1/2 teaspoons gelatine
1 tablespoon brandy
1/2 cup cream
Method
Soften gelatine in cold water. Beat egg yolks and sugar until thick and light in colour, stir in hot milk gradually. Stir over boiling water until mixture coats back of spoon. Add softened gelatine, stirring until dissolved; cool, stirring occasionally to prevent skin forming. Whip cream and brandy together, fold into cooled custard. Pour into pavlova case, refrigerate until set. Delicious topped with brandied strawberries.
Galliano Shortbread
Ingredients
Shortbread
250g butter
1 teaspoon vanilla essence
1/3 cup caster sugar,
2 1/4 cups flour, sifted
1/4 cup rice flour, sifted
Galliano Topping
1/2 cup firmly packed brown sugar, 1/2 cup desiccated coconut, 1/2 chopped pecan nuts, 1/4 cup cream, 2 tablespoons flour, 1 egg beaten
2 teaspoons Galliano or orange liqueur
Method
Cream the butter, vanilla and sugar together until light and fluffy. Beat in the flours and knead mixture together to form a dough. Press the shortbread mixture into the base of a 20cm square cake tin and bake at 180C for 35 minutes. Cool. Combine the ingredients for the topping and spread evenly over the shortbread base. Bake for a further 20-25 minutes, or until cooked and browned. Turn out onto a cooking tray and cut into fingers for serving.
Curry Puffs
Ingredients
500g lean beef finely chopped
1 teaspoon salt
1 tablespoon soy sauce
1 onion, finely chopped
1 tablespoon oil
1-2 tablespoons curry powder
2 teaspoons cornflour
2 tablespoons beef stock
500g puff pastry
1 egg white for glazing
Method
Season meat with salt and soy. Heat wok, add oil and heat, add onion and fry until transparent. Add curry powder and stir fry for 1 minute. Add meat and mix well. Add cornflour blended with stock and cook until thickened. Check seasoning and allow to cool. Roll out pastry too a thin sheet and cut into 7.5cm rounds. Spoon 2 teaspoons filling on half of each round and brush edges with water. Glaze with egg white and bake in a hot oven 250C for 5 minutes, then reduced to 200C and cook until golden brown (approx. another 5 minutes).
Coconut Custard Slice
Ingredients
60g butter or margarine
1/4 cup caster sugar
1 egg
1/2 cup SR flour, sifted
1/2 cup plain flour, sifted
3 tablespoons raspberry jam
1 cup shredded coconut, toasted
5 tablespoons custard powder
2 tablespoons caster sugar
3 cups milk
1 1/2 sachets gelatine
1/4 cup hot water
Nutmeg to taste
Method
Cream butter and sugar together until light and fluffy. Beat in the egg and fold in flours. Press the mixture into a 27cm x 18cm biscuit pan and bake at 180C for 20 minutes. Cool, spread with jam and top half with coconut. Make a custard by blending custard powder and sugar with a small amount of milk in a bowl. Transfer to a saucepan and stir in remaining milk. Stir over a low heat until boiling. Reduce heat and continue to stir until thickened. Cool. Sprinkle gelatine over hot water, whisk with a fork to dissolve and stir into custard. Pour mixture over base and top with remaining coconut and nutmeg. Refrigerate until set. Cut into squares to serve.
Moist Carrot Cake with Cinnamon Frosting
Ingredients
1 1/4 cups plain flour
1/2 cup SR flour
1 teaspoon bicarbonate soda
1 teaspoon mixed spice
1/2 teaspoon cinnamon
1 cup firmly packed brown sugar
3/4 cup chopped walnuts
3 eggs lightly beaten
2 cups finely grated carrot
1 cup mashed banana
1 cup vegetable oil
Cinnamon Frosting
125g packaged cream cheese
60g soft butter
1 1/2 teaspoons ground cinnamon
1 1/2 cups icing sugar mixture
Method
Grease 24cm springform tin, line base with baking paper. Sift dry ingredients into large bowl, add remaining ingredients, stir until combined. Pour mixture into prepared tin. Bake in moderately slow oven about 1 1/4 hours. Stand 5 minutes, turn onto wire rack to cool. Spread cake with cinnamon frosting: Beat softened cheese, butter and cinnamon in small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar; beat until combined. Not suitable to microwave.
(Yogurt recipes copied from typed sheets G. Reeves)
Yogurt Dressing
Ingredients
1/2 cup yogurt
1 Avocado
1/2 Clove Garlic mashed fine.
1 Teaspoon Lemon juice
Method
Mash avocado in small bowl, add other ingredients and beat until thick consistency. Serve over crisp lettuce.
Cool Tropical Salad
Ingredients
1 small fresh pineapple
1 cup mango chunks or melon balls
1 cup diced papaya or fresh peaches
2 tablespoons honey
1 cup sliced strawberries
4 sprigs fresh mint
Method
Cut pineapple in quarters, lengthwise. Remove core; slice pineapple from shell and cut in cubes. Refrigerate empty shell to chill until serving time. Toss 1 cup of cubed pineapple with mango and papaya. Chill. To serve, put 1/3 cup of yogurt on each pineapple shell and cover with mixed fruit which has been sweetened with honey and cover with sliced strawberries. Garnish each serving with whole strawberry and a sprig of fresh mint.
Sunday Brunch Pancakes
Ingredients
6 eggs separated
5 tablespoons raw sugar
1 cup yogurt
1 cup milk
1 cup flour
1/2 cup cornflour
4 teaspoons baking powder
1/2 teaspoon salt
Method
Whip together egg yokes and sugar. Add milk and yogurt and blend until smooth. Sift flour, measure: Sift again with cornflour, baking powder and salt. Combine with yogurt mixture. Mix well, beat egg whites until stiff and fold in. Bake on a medium hot hot griddle. Serve with melted butter and yogurt topping, or your favourite syrup. Serves 6.
Yogurt Topping
Mix one -two tablespoons of honey to one cup of blueberry or boysenberry flavoured yogurt. Other fruit flavours may be used.
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(From Handwritten Notes)
Cheesecake Slice
Ingredients
Sweet Shortcrust Pastry:
185g butter or margarine
1 1/2 cups flour
3/4 cups SR flour
1 egg
1/3 cup caster sugar
Filling
500g cream cheese, softened
1/2 cup caster sugar
Grated rind 1 lemon
1 250g carton sour cream
1 egg
Strawberries for decoration
Strawberry jam
Method
Make the pastry by rubbing the butter into the sifted flours. Whisk the egg and sugar together, stir into flour mixture and lightly knead to form a dough. Cover with Glad Wrap and refrigerate for 1/2 hour. Roll out pastry and use to line a 27cm x 18cm biscuit pan. Beat all the ingredients for the filling together until smooth and spoon into the pastry-lined biscuit pan. Bake at 180C for 50 minutes or until the filling is firm. Cool cheesecake slice, decorate with strawberries and glaze with warm strawberry jam. Refrigerate until required, then cut into squares for serving.
(From Handwritten Notes)
Chocolate Oat Brownies
Ingredients
2/3 cup raw sugar
1 1/4 cups SR flour, sifted
3/4 cup oat bran,
90g butter or margarine
125g chocolate, roughly chopped
2 eggs, lightly beaten
2/3 cup chopped hazelnuts
1/3 cup choc bits.
Method
Combine sugar, flour and oat bran in a large bowl. Melt butter and chocolate together in a bowl over hot water. Cool, then pour into the dry ingredients together with the eggs. Add nuts and choc bits and stir well to combine. Spoon mixture into a 27cm x 18cm biscuit pan, spread evenly and bake at 180C for 40-45 minutes or until cooked. Cool slice slightly in pan before turning onto a wire rack to cool thoroughly. Cut into fingers for serving.