recipes

Stroganoff
1 dsp margarine
1 small onion, sliced
1 small piece capsicum, finely sliced
1 tin Tender Bits
250g mushrooms
gravy from steaks
tsp paprika
tsp salt
1 tsp soya sauce
1/3 cup sour cream + 1/3 cup fresh cream
4 tab tomato puree or 4 tab tomato paste
Melt margarine in saucepan, add onion and capsicum and fry until transparent not brown. Add steak and fry to brown a little. Add mushrooms and fry a few more minutes (gently). Add gravy, then paprika, salt, soya sauce and cream. Mix and heat gently. Flavour improves if left in a warm place for half an hour.
Nut Rissoles
4 tab chopped onion
1 tab fat
tsp salt
cup milk
1 beaten egg
1 cup soft breadcrumbs
1 cup ground mixed nuts
1 cup cooked brown rice
Brown onion in fat. Add salt and milk and let simmer. Pour over breadcrumbs. Add other ingredients. Stir gently so as not to break up rice. Shape into rissoles, roll in breadcrumbs. Bake in oven basting several times with oil, or fry in pan.
Corn Fritters
1 cup corn
tsp salt
1 beaten egg
tsp melted butter
cup milk
cup self-raising flour
chopped parsley (optional)
Mix all together and fry by spoonfuls.
Chocolate Date Pudding
cup brown sugar
2 tab butter
1 egg
1 cup flour
1 cup dates
6 tab milk
tsp soda
1 tab cocoa
Beat butter and sugar to cream. Add egg, milk, dates, flour, sifted cocoa and soda. Bake 25-30 mins in greased tin.
Pumpkin Pie
1 cup cooked mashed pumpkin
1 cup hot milk
tsp nutmeg
tsp cinnamon
tsp ginger
cup brown sugar
1 slightly beaten egg
Mix all ingredients together. Put mixture in pastry-lined pie dish and cover with pastry. Bake about hour in moderate oven. Serve hot.
Date & Ginger Slice
1 cup dates
125g butter
cup sugar
60g ginger
3 cup cornflakes
150g cooking chocolate
15g copha
Put dates, ginger, butter and sugar in a saucepan until melted and dates are soft. Add corn flakes and press into tray. Cool in fridge. Melt chocolate and copha over boiling water, spread over the top.
Lasagne
margarine
1 large onion
1 stalk celery
bay leaf
1 clove garlic
tsp oregano
1 rounded tab parsley flakes
salt
lge can tomatoes
1 can tomato paste (150g)
2 cups cottage cheese
2 eggs
1/3 cup parmesan cheese
400g mozarella cheese
lasagne noodles
350g Casserole Mince
Melt margarine. Add onion, celery and garlic. Cook gently 5 mins. Add tomato and paste and seasonings. Simmer 45 minutes.

Combine cottage cheese, egg and parmesan cheese. Grate mozarella cheese.

Grease the dish.

Alternate layers of sauce, noodles, cheese and gluten, ending with sauce on top.

Bake at 190 for half an hour. Stand 10 mins.

Mock Fish
250 g dry finest spaghetti
4 tab finely chopped onion
4 tab finely chopped celery
4 dsp parsley
60 g margarine
60 g self-raising flour
250 ml ??? milk
salt
Cook and rinse spaghetti. Melt margarine and add flour to make a "roux". Add milk mixture to roux (off the heat), then add salt and cook until thick, stirring well. Combine all ingredients and spread on wet tray, allowing to cool and stand overnight in refrigerator.
Spinach Cottage Cheese Patties
10 oz pkg frozen chopped spinach
(or fresh spinach, perhaps bunch)
2 cups cottage cheese
1 cup nuts, chopped
1 small onion, minced
1 cups herb-seasoned stuffing, ground
3 eggs
Cook and drain spinach. Squeeze it dry. Combine all ingredients (except for cup crumbs) and allow mixture to stand 5 minutes to soften crumbs. Form patties, roll in ground crumbs, & fry until brown on both sides. Serve with gravy.
Gluten Duck
2 large eggs
1 cups milk
1 tsp salt
1 tsp marmite
tsp thyme
tsp mixed herbs
2/3 cup breadcrumbs
cup gluten flour
cup chopped onion
cup chopped walnuts
pinch garlic salt
Mix all ingredients. Bake in moderate oven (180) for at least hour.
Green Bean & Coconut Soup
1 med carrot
30g butter
2 tsp chop'd fresh lemongrass
2 cloves garlic, crushed
1 tsp grated fresh ginger
1 tsp ground turmeric
2 tsp ground coriander
2 fresh green chillies, chopped
2 green shallots, chopped
cup chopped green beans
2 x 400ml cans coconut cream
lge vege stock cube, crumbled
2 cups (125g) bean sprouts
2 tabs chop'd fresh coriander
Serves 4.
Cut carrot into fine strips. Melt butter in large saucepan, add lemon grass, garlic and ginger, stir over medium heat for 1 minute. Add turmeric and ground coriander, stir over heat further 1 minute. Add carrot, chillies, shallots, beans, coconut cream and stock cube, mix well. Bring to the boil, reduce heat, simmer uncovered for 5 mins. Stir in bean sprouts and fresh coriander.
Potato Salad
700 g new potatoes
150 ml (almost cup) mayonnaise
150 ml natural yoghurt
bunch spring onions
2 tab chopped chives
Cook potato (microwave 8 to 10 mins depending on size). Drain and season with salt/pepper to taste. Mix mayonnaise and yoghurt in a large bowl. Add most of the spring onions. Dice the potatoes and mix into the dressing. Place in serving dish, sprinkle with remaining spring onions and chives. Serve at room temperature.
TTUC Coconut Curry
corn
zucchini
red kidney beans
spring onions
mushrooms
capsicum
coconut milk
I thnk you put the curry powder in the pan first, with a bit of butter/milk or the coconut milk. Then add veges and don't cook for very long.
Deluxe Cheese Platter
Water crackers
Cheese (several types)
Strawberries
Kiwifruit
Dried Apricot
Dried Apple
Orange segments
Salmon Loaf
25g onion
170g Nutolene
3 eggs
1 tsp Marmite
225g grated carrot
cup cooked rice
1 cup tomato juice
1 cup milk
salt
Bake in greased Pyrex dish in moderate oven. Serves 6
Apricot Slice
BASE
1 cup rolled oats
1 cup sifted self-raising flour
2 tab brown sugar
4 oz butter or substitute
1 egg
TOPPING
225g dried apricots
450g crushed pineapple (in syrup)
cup sugar
grated rind 1 lemon
2 tab arrowroot (blend cup water)
cup coconut
whipped cream
Soak apricots for a couple of hours.
For the base, combine dry ingredients. Pour over melted butter and mix in egg. Press over base of greased pan. Bake moderate oven 20 mins.
For the topping, simmer the apricots until tender. Strain off the broth and add water to make 1 cups. Return broth to apricots, add pineapple, syrup, sugar, lemon rind.Stir in blended arrowroot and cook until thick, stirring. Cool slightly and pour over cold pastry base. Sprinkle with coconut.
Base softens if left overnight. Serve with cream.
Rum Balls
Mexican Layered Dip
Lemon Pudding