Post by braided-rug on Feb 9, 2006 15:41:00 GMT 10
HAM STEAKS WITH PINEAPPLE
1 can pineapple rings
2 dessertspn soy sauce
3/4 teaspn ground ginger
1/2 clove garlic
4 ham steaks
2/3 cup pineapple syrup from can of pineapple rings
Method:
Combine pineapple syrup, soy sauce, ginger and crushed garlic and pour over the ham steaks. Marinate for 1/2 hour. turning at least once. Drain well. Heat a little butter in fry pan and fry the steaks quickly on both sides. Add the marinade, cover and simmer for about 5 mins. Top with pineapple rings and cook long enough to heat through the pineapple. Lift pineapple rings out to hot serving plates and top each with a ham steak.
SAVOURY RICE
1 1/4 cups of raw rice
3 tablespns finely chopped bacon
3 cups water
2 mushroom stock cubes
salt & pepper
3/4 cup cashew nuts
Method:
Cook rice and bacon for 5 mins. in heavy based pan. Add the water, stock cubes and salt and pepper. Cover and cook over a gentle heat for about 20 mins. until the rice is tender and the liquid absorbed. Meanwhile place the cashews on a shallow tray and set in oven for 15 mins. until crisp. Chop co*rs*ly. Toss the nuts through the rice with a fork and adjust the seasonings. Serve very hot.
CHEESED TOPPED LAMB CHOPS
2 loin lamb chops
1/3 cup grated tasty cheese
1 dessertspn tomato chutney
1/2 teaspn mixed mustard
salt & pepper
parsley.
Method:
Grill chops 5 mins. on each side until cooked through. Combine cheese and chutney. Remove chops from grill, season with salt and pepper and spread with a little mustard. Cover with cheese mixture. Return to grill and brown the top. Garnish with parsley.
CURRIED SAUSAGES
1 1/2 lb thick sausages
1 tablespn butter
1 onion
1 clove garlic
1 1/2 level dessertspn of curry powder
3 level tablespns of plain flour
2 cups of stock
1 med. sized carrot
1 small cooking apple
1 teaspn tomato paste
1/2 cup peas
4 ozs. sultanas
salt & pepper to taste
Method:
Prick sausages well. Melt butter in large pan and brown sausages. Remove from pan and add finely chopped onion and garlic to pan with curry powder and fry 5 mins. Blend in flour, add stock and cook stirring until thickened. Return sausages with peeled and diced carrots and apple, tomato paste, peas and sultanas. Cover and simmer for about 40 mins. until the vegies are tender. Serve with boiled rice.
CHEESE AND TUNA RICE
1 cup raw rice
2 dessertspns chopped onion
1/4 cup each chopped celery and green pepper
1/2 cup milk
8 ozs. grated cheese
1 can chunk style tuna
good pinch pepper
Method:
Cook rice in boiling salted water, add onion, celery and green pepper after 10 mins. Continue cooking until rice is tender. Drain and rinse. Keep warm.
Sauce:
Place milk in a saucepan, add cheese and cook stirring until smooth. Add tuna, pepper and reheat. Serve over cooked rice. (Serves 4)
HAWAIIAN SAUSAGES
8 thick sausages
4 slices canned pineapple
3/4 teaspns curry powder
1 1/2 level dessertspns cornflour
1 cup juice drained from pineapple
salt & pepper
freshly cooked rice for serving
Method:
Cover sausages in warm water and simmer very gently for 5 mins. Drain well. Heat a little dripping or butter in a pan and brown the sausages on all sides. Push to one side of pan and continue cooking. Melt a little more butter if necessary and add the drained pineapple slices, browning on both sides. Set two sausages on each pineapple slice and keep warm. Blend curry powder and cornflour with pineapple juice and pour into the pan. Stir until boiling. Add salt and pepper to taste and spoon over the sausages. Serve with freshly cooked rice. Serves 4
LAMB CHOP CASSEROLE (Nice)
6 forequarter or chump chops
3 level tablespns flour
1 1/2 teaspns mustard
1 1/2 ozs. butter
1 medium onion sliced
6 tablespns tomato sauce
1 1/2 tablespns worcestershire sauce
1 1/2 teaspns vinegar
1 1/2 teaspns brown sugar
1 teaspn salt
1/4 teaspn pepper
1 1/2 cups stock or water and stock cube.
Method:
Remove any excess fat from chops. Combine flour and mustard and use to coat the chops. Heat butter or margarine in pan and brown the chops well on both sides. Remove to a greased casserole, brown onion in the pan and add to the casserole. If necessary melt a little extra butter in the pan and blend in 1 tablespn of the flour left over from coating chops. When smooth add the remaining ingredients and cook, stirring until boiling. Simmer 2 mins. Add to the casserole, cover and cook in a moderate oven for about 1 1/2 hours or until the meat is tender. Serve with buttered cabbage. Serves six.
WELSH RAREBIT
4 ozs. grated cheese
1 tablespn milk
pinch mustard
cayenne
salt to taste
pinch of garlic.
Method:
Stir all together over heat till melted and pour over hot buttered toast.
From: Blast from the past recipes, www.essentialbaby.com.au
1 can pineapple rings
2 dessertspn soy sauce
3/4 teaspn ground ginger
1/2 clove garlic
4 ham steaks
2/3 cup pineapple syrup from can of pineapple rings
Method:
Combine pineapple syrup, soy sauce, ginger and crushed garlic and pour over the ham steaks. Marinate for 1/2 hour. turning at least once. Drain well. Heat a little butter in fry pan and fry the steaks quickly on both sides. Add the marinade, cover and simmer for about 5 mins. Top with pineapple rings and cook long enough to heat through the pineapple. Lift pineapple rings out to hot serving plates and top each with a ham steak.
SAVOURY RICE
1 1/4 cups of raw rice
3 tablespns finely chopped bacon
3 cups water
2 mushroom stock cubes
salt & pepper
3/4 cup cashew nuts
Method:
Cook rice and bacon for 5 mins. in heavy based pan. Add the water, stock cubes and salt and pepper. Cover and cook over a gentle heat for about 20 mins. until the rice is tender and the liquid absorbed. Meanwhile place the cashews on a shallow tray and set in oven for 15 mins. until crisp. Chop co*rs*ly. Toss the nuts through the rice with a fork and adjust the seasonings. Serve very hot.
CHEESED TOPPED LAMB CHOPS
2 loin lamb chops
1/3 cup grated tasty cheese
1 dessertspn tomato chutney
1/2 teaspn mixed mustard
salt & pepper
parsley.
Method:
Grill chops 5 mins. on each side until cooked through. Combine cheese and chutney. Remove chops from grill, season with salt and pepper and spread with a little mustard. Cover with cheese mixture. Return to grill and brown the top. Garnish with parsley.
CURRIED SAUSAGES
1 1/2 lb thick sausages
1 tablespn butter
1 onion
1 clove garlic
1 1/2 level dessertspn of curry powder
3 level tablespns of plain flour
2 cups of stock
1 med. sized carrot
1 small cooking apple
1 teaspn tomato paste
1/2 cup peas
4 ozs. sultanas
salt & pepper to taste
Method:
Prick sausages well. Melt butter in large pan and brown sausages. Remove from pan and add finely chopped onion and garlic to pan with curry powder and fry 5 mins. Blend in flour, add stock and cook stirring until thickened. Return sausages with peeled and diced carrots and apple, tomato paste, peas and sultanas. Cover and simmer for about 40 mins. until the vegies are tender. Serve with boiled rice.
CHEESE AND TUNA RICE
1 cup raw rice
2 dessertspns chopped onion
1/4 cup each chopped celery and green pepper
1/2 cup milk
8 ozs. grated cheese
1 can chunk style tuna
good pinch pepper
Method:
Cook rice in boiling salted water, add onion, celery and green pepper after 10 mins. Continue cooking until rice is tender. Drain and rinse. Keep warm.
Sauce:
Place milk in a saucepan, add cheese and cook stirring until smooth. Add tuna, pepper and reheat. Serve over cooked rice. (Serves 4)
HAWAIIAN SAUSAGES
8 thick sausages
4 slices canned pineapple
3/4 teaspns curry powder
1 1/2 level dessertspns cornflour
1 cup juice drained from pineapple
salt & pepper
freshly cooked rice for serving
Method:
Cover sausages in warm water and simmer very gently for 5 mins. Drain well. Heat a little dripping or butter in a pan and brown the sausages on all sides. Push to one side of pan and continue cooking. Melt a little more butter if necessary and add the drained pineapple slices, browning on both sides. Set two sausages on each pineapple slice and keep warm. Blend curry powder and cornflour with pineapple juice and pour into the pan. Stir until boiling. Add salt and pepper to taste and spoon over the sausages. Serve with freshly cooked rice. Serves 4
LAMB CHOP CASSEROLE (Nice)
6 forequarter or chump chops
3 level tablespns flour
1 1/2 teaspns mustard
1 1/2 ozs. butter
1 medium onion sliced
6 tablespns tomato sauce
1 1/2 tablespns worcestershire sauce
1 1/2 teaspns vinegar
1 1/2 teaspns brown sugar
1 teaspn salt
1/4 teaspn pepper
1 1/2 cups stock or water and stock cube.
Method:
Remove any excess fat from chops. Combine flour and mustard and use to coat the chops. Heat butter or margarine in pan and brown the chops well on both sides. Remove to a greased casserole, brown onion in the pan and add to the casserole. If necessary melt a little extra butter in the pan and blend in 1 tablespn of the flour left over from coating chops. When smooth add the remaining ingredients and cook, stirring until boiling. Simmer 2 mins. Add to the casserole, cover and cook in a moderate oven for about 1 1/2 hours or until the meat is tender. Serve with buttered cabbage. Serves six.
WELSH RAREBIT
4 ozs. grated cheese
1 tablespn milk
pinch mustard
cayenne
salt to taste
pinch of garlic.
Method:
Stir all together over heat till melted and pour over hot buttered toast.
From: Blast from the past recipes, www.essentialbaby.com.au
