Thursday, November 24, 2011

Curried Asparagus Soup

1 tspn butter
1 onion chopped
1 tspn curry powder
440g can cream asparagus soup
2.1/2 cups milk
340g can green asparagus spears, drained and chopped
1 tabspn dry vermouth
2 tabspns parsley chopped

Heat butter in pan. Add onion, curry powder.
Cook until tender.
Stir in undiluted soup and milk, boil.
Stir in asparagus, boil again.
Before serving stir in vermouth and chopped parsley.

Source: S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.11.

Sunday, November 20, 2011

Macaroni Salad

1.1/2 cups macaroni (cooked)
300g diced ham
2 peppers chopped
1/4 cup diced onion
1 tbsp sugar
2 celery sticks diced
2 tbsp sultanas
1/4 cup oil
2 tsp curry powder
1/4 cup white vinegar

Method: Heat vinegar, oil and curry powder and pour over other ingredients after heating through. Will keep for a week if refrigerated.

Source: Burra Kindy Cookbook (Burra, 2002)

Wednesday, November 16, 2011

Chilled Cucumber Soup

1 small onion
2 med cucumbers
sprig of mint
2 tbs cream
green colouring
1 litre (4 cups) water
3 chicken stock cubes
1 tbs cornflour
salt & pepper
extra mint for garnish

Preparation time: 1 hour, including cooking time.

Method: Bring water to boil with crumbled stock cubes, add finely chopped onion and simmer 15 mins. Peel and chop cucumbers reserving some fine slices for garnish. Add rest to stock mix, add mint, and cook gently for 20 mins. Either sieve or puree in blender and return to heat. Blend cornflour with enough water to make a smooth cream, stir in some of the hot soup; add this to the rest of the soup and bring to boil, stirring. Cook for 2 mins, stir in cream and season. Tint with 2 drops green food colouring and pour into glass serving bowl. Cover and put in refrigerator. To serve, garnish with mint and cucumber slices. [Serves 4] 

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.20 ['Summer Menu']

Friday, November 4, 2011

Fruit Slice

1 pkt Saos
1 pkt Yo Yos
1 tin condensed milk
1 cup coconut
250g butter
1 pkt dried fruit medley

Method: Melt butter and condensed mikl [sic] then mix in the dry ingredients. Press into a lamington tray and refridgerate [sic]. Ice with melted chocolate or any other icing.

Source: contributed by Kathi Sumner in Burra Kindy Cookbook (Burra, 2002)