Monday, 1 December 2014

※ American Cooking - (An Australian Take) Sauces

  • Mayonnaise
  • Spaghetti Sauce
  • Tomato Sauce
  • Hollandaise Sauce 

※ Brer Christmas Cookies

  • 1 cup butter or margarine
  • 1 cup sugar
  • 1 cup Brer Rabbit" Molasses (either Green or Gold label)
  • 1 tbsp. vinegar
  • 1 egg, beaten
  • 4 to 5 cups sifted all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp ground-ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
Heat butter (or margarine). sugar and molasses in saucepan to
boiling. Let cool, then add vinegar and egg. Sift dry ingredients
together. Stir into molasses mixture; mix well. Chill

Roll 1/3rd chilled dough on well-floured board to 1/8 inch
thickness (keep remaining dough in refrigerator until needed).
Cut with floured cookie cutter or pattern. Place on greased
cookie sheet about 1 inch apart. Bake at 3500 for 10-12 minutes.
Transfer to wire racks; cool. Makes approximately 3 dozen
medium size cut-outs.

Decorate with Easy Confectioners Sugar Frosting. (below)

Easy Confectioners Sugar Frosting
Blend 2 cups sifted confectioners sugar and 2, tablespoons
milk. Add food coloring as desired.

Wednesday, 26 November 2014

※ Best of the West Barbecue Sauce

Best of the West Barbecue Sauce
This sauce has been around for so long that its origin has disappeared into the sunset. 

It can be used for many things.

1 cup vegetable oil
1 1/2 cups white onion, diced
1 1/2 cups catsup
1 1/2 cups
1/3 cup lemon juice
1/3 cup lime juice
3 tablespoons granulated sugar
3 tablespoons brown sugar
1/3 cup Worcestershire sauce
3 teaspoons prepared mustard
1/2 cup red wine vinegar
1 tablespoon chili powder
1 teaspoon dried sweet basil
1 teaspoon garlic powder
1/3 cup maple syrup

Combine all ingredients in a large saucepan. Simmer slowly at least 2 hours uncovered. Sauce will become bitter if cooked with a lid. Makes about 4 cups.

Store the sauce in the refrigerator. Bring to room temperature before serving.

Amazing on BBQ ribs or Chicken.

Wednesday, 12 November 2014

Tuesday, 11 November 2014

※ Easy Recipes for Elegant Entertaining - Part 2

Scanned Recipes:
  • Cornish Hens
  • Pistachio Stuffing
  • Carrot Ring filled with Lima beans
  • Sauteed Green Grapes

Monday, 10 November 2014

※ Easy Recipes for Elegant Entertaining - Part 1

Picked this book up in a lot a while ago and thought I would share a few of the recipes with you.
It is a small little paperback, published by Wellspring, 1984. I love its quirky style with calligraphy writing.

Scanned Recipes:
  • Crown Roast of Lamb
  • Ring of Noodles
  • Cream Spinach
  • Broiled Tomatoes

Tuesday, 21 October 2014

※ Spaghetti and Meatballs (polpette)

Recipe adapted from here: SBS Meat balls (polpette)


Meat balls
  • 1 kg mixture of veal and pork mince
  • Breadcrumbs 1/4 cup - 1/2 cup  +++ see note) B
  • Grated Parmesan cheese 1/4 cup
  • 2 eggs
  • 1 bunch Italian parsley, chopped
  • 2 Garlic cloves, crushed
  • Salt and pepper
  • 1/4 bunch of basil
  • 1 Table spoon Worcester sauce 
  • 750 ml bottle tomato sauce (homemade if available)

  • 1/4 bunch basil 
  • salt and pepper freshly ground
  • 1 packet 

Add all meatball ingredients to a bowl and combine by hand.
+++ Adjust the consistency by adding more of the breadcrumb mixture if too moist or another egg if too dry. Mix all together with a kneading action. Finally add a couple of tablespoons of the tomato sauce. Roll mixture into small balls.

Place the remaining tomato sauce and Worcester sauce in a wide pan and bring to a gentle simmer over low heat. Add the meatballs and cook over low heat for 30 minutes or until just cooked through.

Cook spaghetti to instructions on packet.

Serve and garnish with torn basil leaves.

Wednesday, 8 October 2014

※ Accent Pure MSG - (Vintage Scan Cookout Recipes Meat Dishes)

Barbecued Hamburgers
  • 1 pound ground beef
  • 1 teaspoon AC'cent
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons unsulphured molasses
  • 2 tablespoons prepared mustard
  • 2 tablespoons vinegar

Sprinkle beef with Ac'cent, salt and pepper. Form mixture
into 4 patties. Grill to desired degree of donenes8. Combine
remaining ingredients. Two minutes before end of cooking time,
brush hamburgers with sauce. 

Yield: 4 servings.

Southern Grilled Chicken 
  • 2 broiler-fry"chickens, halved
  • 2/3 cup salad oil
  • 1/3 cup vinegar
  • 2 teaspoons AC'cent
  • 2 teaspoons salt
  • 1 tablespoon paprika
  • 1/2 teaspoon poultry seasoning

Place chi~ken, skin side up, on grate set 3 to 6 inches from heat.
Beat together salad oil and vinegar; brush chicken with mixture. Cook
until tender, turning and basting frequently, 45 minutes to 1 hour, 15
minutes, depending on weight of chicken n and distance from heat. To test
for doneness, leg should twist easily out of thigh joint and pieces should
be fork tender. Five minutes before chicken is done, sprinkle on Doth
sides with Accent , salt, paprika and poultry seasoning.' 

Yield: 4 servings,

Barbequed Spare Ribs
  • 5 to,6 pounds (2 racks) spareribs,
  • cut into serving pieces
  • 2 teaspoons Ac'cent
  • 1 1/2 teaspoons salt
  • 1 lemon, thinly sliced
  • 1/4 cup unsulphured molasses
  • 1/4 cup prepared mustard
  • 1/4 cup vinegar
  • 1 teaspoon chili powder
  • 1 tablespoon celery seed
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup catchup

Place spareribs, meaty side up, on shallow foil lined baking pan.
Sprinkle with Ac'cent and salt. Top with lemon slices. Bake in a
moderate oven (3S0°F.) 1 hour. Remove from oven; pour of:' fat.
Refrigerate. When ready to brill, combine remaining ingredients. Place
spareribs or. grill 6 to 8 inches from heat; brush with sauce. Cook 30
minutes, brushing frequently with sauce. 

Yield: 4 to 6 servings.