Category: Z_Recipes from Club 1990 Recipe Book

Pork Kumara Casserole – Peg C

500g pork pieces (or more)
2-3 large kumaras
1/4 tspn nutmeg
2-3 cooking apples
1 tspn salt
1/4 cup orange juice

In a hot frying pan, brown the pork pieces.
Peel apples and slice in a casserole dish on top of pork.
Peel and slice kumaras into 1cm slices and arrange on top of pork and apple.
Sprinkle with salt and nutmeg.
Pour over the orange juice and cover with a lid.
Cook in 180C oven for about an hour or until kumaras are tender.

Chicken Casserole – Shirley R

1 medium to large chicken
115g butter
1 large onion, chopped
1 cup celery, chopped
2 rashers lean bacon, chopped
4 tblspns flour
450ml milk
1/4 tspn nutmeg
1/4 to 1/2 tspn dry mustard
1/4 tspn mace
2 cloves garlic, crushed
1/8 tspn tobasco sauce
Black pepper

Topping:
2 cups soft fresh bread-crumbs
25g butter
1 tblspn chopped parsley
Pinch mixed herbs
Black pepper

Method:
Simmer the chicken until tender.
Reserve stock.
Remove meat from bones.
Chop up and place into a shallow casserole dish.
Fry onion, celery and bacon in butter until sauteed.
Then add flour and cook for two minutes, stirring constantly.
Slowly add milk and 450mls of the chicken stock.
Bring to the boil.
Season, and pour over the chicken.
Leave until a skin forms over the top.
Cover with topping.

For special occasions, small sausages, tomato wedges and bacon rolls could be used as garnish.

Casserole can be prepared a day before.
Reheat in oven and brown topping.

Fried Rice – June

1 cup long grain rice cooked in boiling salted water.
Drain.
Separate grains by running under cold water.

3 rashers of finely chopped bacon
1 large onion, finely chopped.
Fry these together in a dessertspoon of dripping.

Cook 1.5 cups mixed veges in boiling salted water.

Mix all together and stir-fry in 1 tblspn oil for a few minutes until well-heated through.
Add soy sauce to taste.
A good accompaniment for many meat and tea dishes.

Curried Rice Salad – Molly

1 cup long grain rice
1 tspn curry
Boil rice and curry together.
Cool and drain.

Add:
2 apples, 3 sticks celery, 1 red onion, finely chopped (or peas, spring onions and frozen mixed veges)
3 tblspns sultanas
1 small tin capsicums
1 310g tin whole kernel corn

Add: Dressing –
1/4 cup vinegar
1/4 cup brown sugar
1/4 cup oil.
Shake together.

Mix all together.
Makes a lot and keeps well.

Lemon & Carrot Salad – Molly

1 pkt lemon jelly
1 tspn dry mustard
1 cup hot water
1 tblspn finely chopped mint
2 tblspns white vinegar
1 medium carrot – grated
1/2 tspn salt
450g can crushed pineapple

Dissolve jelly in hot water, add vinegar, salt and mustard.
Cool.
Add undrained pineapple, grated carrot and mint.
Pour into 1/2L mould.
Put into fridge and let set, – or – divide into smaller containers. (Can be frozen).

Roast Turkey Recipe – Bev H

1 medium turkey (abt 5kg)
1 orange
1 large onion
2 tblspns oilve oil
Salt and pepper
1/4 tspn dried rosemary
1/4 tspn dried oregano
175g melted butter
4-6 slices bacon
1/10L dry white wine
Juice 2 oranges
2 cloves garlic finely chopped
1 tspn chicken stock

Dice the unpeeled orange.
Chop the onion finely.
Toss in a bowl with olive oil, salt and pepper, rosemary and oregano.

Place turkey in roasting dish and loosely stuff with above mixture.
Brush well all over with melted butter.
Dust with salt and pepper.
Cover breast of turkey with the bacon and to stop it drying out.
Preheat oven to 160C and cook turkey for 30 minutes.

In the meantime, make basting sauce, using rest of melted butter, orange juice, garlic and chicken stock mixed in 1 cup of hot water, salt and pepper.
Baste turkey several times in that first half hour.
Now cover the turkey with tin foil and continue cooking. Baste frequently, i.e. every half hour and replace foil.
Half an hour before turkey is ready, remove foil and bacon.
Takes 3.5-4 hours approx. to cook altogether.
Juices can be used for gravy.

Sweet Corn – Cheese Flan

Wholemeal pastry:
1.5 cups wholemeal flour
Pinch salt
90g margarine or butter
2-3 tblspns water

Filling:
250g cottage cheese
225g creamed sweet corn
2 slices ham or bacon
2 eggs
1/2 cup grated cheese
1/3 cup milk
grated nutmeg

Method:
Rub margarine/butter into flour and salt until the mixture resembles bread-crumbs.
Add water and mix to a firm dough.
Turn into a floured board and knead lightly until smooth.
Roll out thinly and line a 20cm flan dish.
Chill 15 minutes.
Mix all filling ingredients in bowl.
Season to taste.
Pour into flan dish.
Smooth the top and bake for 35-40 minutes in oven 190C

Mexican Salad – Joan

1 pkt Edmonds Mexican Style Pasta Pizotta
1/4 cup salad oil
1/4 cup spiced vinegar
1/4 tspn chili oil or dash powder
4-6 rashers bacon
1/2 green pepper, cut small
1/2 red pepper, cut small
2 spring onions
1 x 310g can whole kernel corn in brine

Cook pasta as directed on the packet.
Combine oil, vinegar and chili oil or powder.
Pour oil mixture over hot pasta.
Stir gently to coat.
Leave to cool.
Grill or fry bacon until crisp, then chop.
Drain the corn.
When pasta is cold, add bacon, peppers, spring onions and corn.
Stir to combine.
Transfer to a serving bowl.
Garnish with parsley or bacon rolls.

Steak & Onion Casserole – June

Cooking time – 3 hours

500-600g braising steak, trimmed of fat and cut into pieces approx 6cm square.
Place in casserole dish and sprinkle 1/2 cup flour over.
Rub flour into meat and just cover with water.
Add 1 tspn beef stock and 3/4 tspn salt.
Mix well.
Put lid on casserole dish and place in pre-heated oven 160C.
Cook 2 hours.

Next, peel and slice 2 large onions and brown well with 1 tblspn dripping in a frying pan.
Add onions to casserole dish and mix.
More water may be added, but do not add too much extra.
Cook for 1 more hour.
Serve with pumpkin, peas and mashed potato.

Easy Mince Dish – Frances

Cook 500g mince in your usual way.
Pour into pie dish

Cover while hot with the following batter:
2/3 cup flour
1 egg
1 tspn BP
Small cup milk
Beat until consistency of cream. Add a little more milk if necessary, or flour if too thin.
Stir in 25g melted butter
Pour over meat.

Bake in good oven 180C, till topping is cooked.

Beef & Mushrooms – Frances

500g blade steak
2 cloves garlic
1 x 35g mushroom soup powder
2 tblspns tomato chutney
Seasonings
1/2 cup water
1 tspn all-spice
1/2 cup frozen green beans

Trim fat off meat, cut up and brown in pot with small amount oil.
Add chopped garlic.
Mix soup to a paste with the chutney and add to meat.
Cover and simmer gently for 50 minutes, or till tender.
Add beans and cook a further 8-10 minutes or till beans are cooked.
Serves 4.

Dutch Pea Soup – Nel

6-8 servings (main course)

1.5 cups green split peas
3L water
2 pigs feet
1.5 tspns salt
3 leeks thinly sliced – or – 2 medium white onions sliced
1 stalk celery chopped
3 medium-sized potatoes peeled and cubed
leafy tops of 1 bunch celery
250g piece fat ham – or – 1 large smoked sausage – or – 250g frankfurters sliced
slices of pumpernickel bread

Soak the peas in water to cover overnight.
Drain the peas and place them in a large pan with the water, pigs feet and salt.
Bring to the boil, lower the heat and simmer slowly for 3 hours.
Add the leeks, celery, potatoes and celery tops and simmer another 30 minutes stirring occasionally.
Add sausage or frankfurts and simmer 10 minutes more.
Discard the pigs feet, remove ham, sausage or frankfurters.
Slice sausage and serve on buttered pumpernickel or toast, accompanied by bowls of hot soup.