Mid-week recreational and social walking group based in Mosgiel NZ
4 egg whites
1 cup sugar
1 tspn vanilla
1 tspn vinegar
1 tblspn cornflour
Beat egg whites until tiff.
Add sugar and beat well.
Fold in other ingredients and spread evenly into well-greased and lined sponge roll tin.
(Suggest foil or baking paper).
Score lightly across mixture, width-wise.
Bake in moderate oven 15 minutes.
Tip out onto waxed paper which has been well-sprinkled with icing sugar. (Coconut can also be used.)
Cool.
Cover with cream and fruit.
Using waxed paper, roll up.
225g flour
175g butter
120g castor sugar
1 egg yolk
Salt
Filling:
4 cooked apples
60g sugar
1/2 tspn cinnamon
60g currants
Some drops of lemon juice
1/2 cup sugar
Filling method:
Melt the sugar in 1/2 cup water.
Put in the peeled and cut apples, currants.
Heat, then take off stove.
N.B. The apples are NOT to be cooked to pulp.
Put in cinnamon and lemon juice.
Put aside to cool.
Pastry method:
Cream butter and sugar, salt, egg yolk.
Add the flour.
Place half the mixture in a greased cake tin (about half cm thick).
Roll out left-over mixture and cut in strips for side of cake tin.
Pour in the filling and put the left-over strips cross-wise over the apple filling.
Brush with beaten egg yolk and water, and decorate with glace cherries.
Bake in moderate oven for 45 minutes.
1/2 cup coconut
1 cup crushed pineapple
3 bananas
8 marshmallows
Juice of 1 lemon
Cut marshmallows into quarters.
Slice bananas and add to crushed pineapple.
Add juice of one lemon.
Turn into an ovenware dish and top with coconut.
Bake 15-20 minutes at 175C.
Serve cold, preferably.
500g flaky pastry
500g sausage meat
1 beaten egg
1/2 cup cooked rice
1 med. onion finely chopped
1 tspn curry powder
Salt and pepper
1 grated carrot
Roll out pastry into oblong.
Mix other ingredients
Place mixture down centre of pastry.
Fold eggs over, double in centre.
Slash wholes in top and brush with milk.
Bake at 200C for 30-40 minutes.
Variations:
Omit carrot and add a grated apple and 2 tblspns chopped parsley.
Extra rice may be added.
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.
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.
Cream 50g Butter.
Blend in 1/4 tspn salt, 1 tblspn finely-chopped parsley and 1 tblspn lemon juice.
Very nice with grilled steak or chops.
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.
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.
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).
Use a potato peeler to slice butter for rubbing into flour.
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.
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
1Kg stewing steak
1/4 cup flour
2 tblspns brown sugar
2 tblspns vinegar
2 tblespns tomato sauce
1 tspn curry powder
1/2 tspn ground ginger
1/2 cup water
1 tspn worcester sauce
Mix all together and leave to stand 2 hours before cooking.
Bake at 150C for 2 hours.
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.