Saturday, 21 March 2015

※ 7Up Goes to A Party 1961 [SCAN] - Part 4

To Add Variety


SOPHISTICATED BAKED BEANS
  • 3 1-pound cans pork and beans 
  • 1 medium onion, minced
  • 1/4 cup light molasses
  • 3 tablespoons pickle relish
  • I tablespoon Worcestershire sauce
  • 2 teaspoons prepared mustard
  • 1/4 teaspoon pepper
  • 1 7-ounce bottle 7-Up
  • 1 2-ounce can sliced mushrooms
In a casserole, stir beans with
all ingredients except mushrooms.
Bake in a 350° F. oven
one hour. Stir in mushrooms and
continue baking for ten minutes.
Makes 8 servings.


GARDEN DRESSING FOR GREEN SALAD
  • 2 small green onions
  • 2 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon curry powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1 cup salad oil
  • 1 7-ounce bottle 7-Up
Slice onions in thin rings. In a large jar, mix
onions, paprika, salt, pepper, curry powder,
Worcestershire sauce and mustard. Add oil and
7-Up; cover with a tight fitting lid, and shake
well. Chill. Shake before using. Makes 2 cups.


FLUFFY BAKING POWDER BISCUITS
  • 2 cups sifted all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 3/4 cup 7-Up
Sift flour, baking powder and salt into a bowl. Cut
in shortening with two knives or a pastry blender
until mixture resembles coarse corn meal. Add 7-Up
all at once. Stir briskly with a fork only until dry
ingredients are evenly moistened. Turn onto a lightly
floured surface. Knead quickly 8 or 10 times. Roll
to 3/4 inch thickness. Allow to rest a few minutes.
Cut with lightly floured cutter. Arrange on baking
sheet; brush lightly with melted butter. Bake in a
450° oven 10 to 12 minutes until golden brown.
Makes 12 two-inch biscuits.

 
RICE CARIBBEAN
Add contents of one 4%-ounce
packaged pre-cooked rice to 1V3
cups boiling 7-Up in a saucepan.
Mix just to moisten all rice. Cover
and remove from heat. Let stand
ten minutes. Fluff with fork. Makes
4 servings.


7-UP WAFFLE SYRUP
1 7-ounce bottle 7-Up
1/2 cup brown sugar
Combine 7-Up with sugar and simmer
over low heat five minutes.
Serve hot. Makes 1 cup.

Saturday, 14 March 2015

※ 7Up Goes to A Party 1961 [SCAN] - Part 3

Cook it outside.


BARBECUED 'BURGERS
  • 1 small onion minced
  • 1 clove garlic, minced
  • 2 tablespoons butter or margarine
  • 1 8-ounce can tomato sauce
  • 1 7-ounce bottle 7-Up
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 10-12 uncooked hamburger patties
  • Lemon slices

Brown onion and garlic in butter until softened.
Stir in tomato sauce, 7-Up, Worcestershire sauce,
salt, and pepper. Heat mixture to boiling, then
reduce heat and simmer five minutes, stirring
occasionally. Makes about 1 1/2 cups sauce. Brush
meat with sauce and grill on one side until
browned; turn. Top each patty with a lemon
slice and brush with more sauce. Cook until
meat reaches preferred degree of doneness.
Makes 10-12 hamburgers.


MEXICAN SAUCE
  • 1 small onion, minced
  • 2 tablespoons butter or margarine
  • 1 7-ounce bottle 7-Up
  • 1/4 cup catsup
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon pepper
  • 4 whole cloves
Cook onion in butter until softened; stir in remaining
ingredients. Heat to boiling, then reduce
heat and simmer five minutes. Spoon out cloves
and discard. Brush sauce over ham steaks (or
other meat) as they grill. Makes about 1 1/2
cups sauce.


SOY MEAT MARINADE

  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 2 teaspoons ground
  • pepper
  • 1 teaspoon salt
  • 1/2 cup salad oil
  • 1 7-ounce bottle 7-Up

Mix onion, garlic, soy sauce, ground pepper
and salt. Stir in oil and 7-Up. Pour marinade
over meat placed in a shallow pan; cover
pan and allow meat to stand in refrigerator
several hours, turning once
or twice. At grilling time, brush meat
with remaining sauce. Makes about
1 1/2 cups marinade.

Tuesday, 10 March 2015

※ From Today's Age Epicure - Pane di Matteo


Going to have to check out this new bakery in Geelong:

Pane di Matteo
12 Porter Avenue Highton
Geelong, Victoria 

Check them out if you're on Facebook here:  Pane di Matteo



Saturday, 7 March 2015

※ 7Up Goes to A Party 1961 [SCAN] - Part 2


Some great vintage punch recipes here.
 
CALYPSO PUNCH
  • 3 cinnamon sticks
  • 1/4 cup sugar
  • 2 cups water
  • 2 cups pineapple juice
  • 1 cup orange juice
  • VA cup lemon juice
  • 4 7-ounce bottles 7-Up
  • 2 trays ice cubes

Simmer cinnamon sticks and sugar in water ten minutes. Cool
and discard cinnamon sticks. Chill ingredients. Combine fruit
juices with sugar syrup in a chilled large punch bowl. Slowly
pour in 7-Up. Makes 2 quarts or about 16 punch cup servings.
Garnish bowl with lemon and orange slices topped with
maraschino cherries and mint leaves.


RECEPTION PUNCH
  • 1 1/2 cups sugar
  • 2 cups water
  • 1 46-ounce can pineapple juice
  • 6 cups orange juice
  • 3 cups lemon juice
  • 12 7-ounce bottles 7-Up
  • 2 trays ice cubes

Mix sugar and water in a pan and simmer five
minutes; chill. Chill fruit juices and 7-Up. Mix
sugar syrup and juices in a chilled punch bowl.
At serving time, slowly pour in 7-Up. Add ice
cubes and garnish with mint leaves. Makes 7
quarts or about 60 punch cup servings.
 

PITCHER PUNCH
  • 2 cups orange juice
  • 4 7-ounce bottles 7-Up
  • 2 undiluted 6-ounce cans
  • frozen lemonade concentrate

Chill orange juice and 7-Up. In a chilled
large pitcher, mix orange juice with lemonade
concentrate until dissolved. Slowly pour
in 7-Up and stir slightly to mix with fruit
juices. Serve in glasses garnished with mint
leaves. Makes about 8 servings.


SPICY APPLE SPECIAL
  • 2 quarts apple juice 
  • 1 cup orange juice
  • 3 cinnamon sticks 
  • 4 7-ounce bottles 7-Up
  • 12 whole cloves 
  • 2 trays ice cubes

Simmer 1 quart apple juice with cinnamon and cloves
ten minutes. Refrigerate several hours or overnight
to develop spice flavors. Chill all ingredients. Discard
cinnamon and cloves. Combine mixture with remaining
apple juice and orange juice in a chilled punch
bowl. Slowly pour in 7-Up. Add ice cubes, and
garnish with apple slices. Makes 3 quarts or about
24 punch cup servings.

Saturday, 28 February 2015

※ 7Up Goes to A Party 1961 [SCAN] - Part 1


SPARKLING FRUIT APPETIZERS
Each of these makes 6 servings: 

HAWAIIAN 7-UP:
Mix 1 7-ounce bottle 7-Up with 3
cups pineapple juice and garnish
glasses with pineapple chunks and
maraschino cherries.

TROPIC TREAT:
Mix 3 7-ounce bottles 7-Up with 1
undiluted 6-ounce can frozen orange
juice and garnish glasses with slices
of fresh orange.

APPLE FIZZ:
Mix 1 7-ounce bottle 7-Up with 3
cups apple juice and garnish glasses
with apple slices dipped in lemon
juice (to prevent discoloration).

GRAPE COOLER:
Mix 3 7-ounce bottles 7-Up with 1
undiluted 6-ounce can frozen grape
juice and garnish glasses with small
bunches of fresh grapes.

EXOTIC SAUCE FOR FRUIT
  • 1 cup orange juice 
  • 1/2 teaspoon allspice
  • I/2 cup honey Va teaspoon salt
  • 1/4 teaspoon cinnamon 
  • 2 7-oz. bottles 7-Up

Simmer all ingredients except 7-Up for five minutes
and cool. Stir in chilled 7-Up. Makes about 3 1/2 cups
sauce for serving over fresh fruits—sliced bananas,
pineapple chunks, melon balls, seeded grapes, sliced
peaches, halved cherries, and cut-up apples or pears.
Serve fruit in hollowed pineapple halves or compote
dishes.

HIBACHI TIDBITS
  • 1 clove garlic, minced
  • 1 tablespoon curry powder
  • 1 tablespoon soy sauce
  • Vi tablespoon peppercorns, crushed
  • 1 teaspoon salt
  • 1/8 teaspoon monosodium glutamate
  • Vi cup salad oil
  • 1 7-ounce bottle 7-Up

Thoroughly mix seasonings and blend in
salad oil. Stir in 7-Up. Makes 1 Vi cups
marinade, enough for about 12 skewerfuls
of tidbits. Arrange shrimps, meat cubes,
green pepper pieces, cherry tomatoes,
small onions, and mushrooms on skewers.
Soak in marinade an hour or so, then broil,
using marinade as a basting sauce.

ST. LOUIS BLUES SWIZZLE
  • 1 46-ounce can pineapple juice
  • 3 cups grapefruit juice
  • 3 pints cranberry juice cocktail
  • 6 7-ounce bottles 7-Up
  • 2 trays 7-Up "ice" cubes

Chill ingredients. Make "ice" cubes by
freezing additional 7-Up in refrigerator
cube trays. Mix pineapple, grapefruit and
cranberry juices in a chilled punch bowl.
At serving time, slowly pour in 6 bottles
7-Up and add "ice" cubes. Makes 5 quarts
or about 40 punch cup servings.

Friday, 20 February 2015

※ Butterscotch Mousse with Chocolate & Honeycomb


INGREDIENTS
  • 1 large egg, lightly beaten.
  • 1 cup of butterscotch chips or morsels.
  • 1 cup of whipped cream.
  • 3 tablespoons of butter.
  • 3 tablespoons of water.
  • 1 tablespoon of instant coffee granules
  • 1 crunchie or violet crumble smashed into small pieces

METHOD


In a saucepan, combine the butterscotch, butter, coffee granules and water.
Cook over a low heat until the butterscotch and butter melt.
Slowly stir the hot mixture into egg.
Cook for about one minute over a medium heat, stirring constantly.
Remove from heat allow to cool.
Fold in the whipped cream.
Cover and refrigerate.
Garnish with smashed honeycomb just before serving or honeycomb goes soggy and disintegrates.

Monday, 16 February 2015

※ Home Made BigMac's (Take 2)

I gave them another go, this time I used sesame seed buns this version is a winner.
So good, will make these again for sure.


Friday, 6 February 2015

※ Home Made Miniature BigMac's

Please excuse the iPhone photo, this was a quick throw together on a week night.





We love making home made takeaway in our household. 
Always wanted to attempt the Big Mac Burger 
but slider size. 










Ingredients needed.
Serves 2 (and a toddler) 

  • 1/4 cup shredded iceberg lettuce.
  • 8 bread and butter pickles 
  • Finely diced onion (about 1/4 of a small onion or less)
  • Small hamburger buns (purchased an 8 pack from Woolies for $4)
  • 500gsm of really good quality ground beef.(I went with the leanest available at my local butcher)
  • Secret Sauce -  you could have a go at making it, but I just bought 3 mini tubs from my local McDonald's for 50c each (they now sell them in Australia for a limited time.)
  • Salt and pepper to season meat to taste before cooking.
  • 4 slices aged cheddar cheese - cut in half (so is enough for 8 sliders)

Split bun in haf and lay out on a cutting board
Shred lettuce as fine as you can and distribute evenly between the 8 rolls (bottom half)
Shape mince in patties even shapes and sizes and salt and pepper to taste.
Cut up onion into fine diced size.  Spread special sauce on top lid of bun
You can grill or toast the buns but I wanted to keep them fresh
Grill or BBQ patties to level you desire then place on top of lettuce, sprinkle with chopped onion to taste. Add slice pickle, then sliced cheese and voila you are done!

Thursday, 8 January 2015

※ Geelong Food Truck Friday



Food Truck Fridays are back in Central Geelong. There are three dates left for the year. 

DATES: 
09 January 2015, 11:30 AM - 02:30 PM  
06 February 2015, 11:30 AM - 02:30 PM
06 March 2015, 11:30 AM - 02:30 PM

 
Dining facilities with entertainment will be located on both sides of Moorabool Street in Little Malop Street.
Vendors will be: