g r a n d m a ' s s p e c i a l c o o k b o o k GREAT FAMILY RECIPES T O E N J O Y Recipes from Members of the Belmont Uniting Church and the Geelong Community Geelong Seniors' Festival 2020 RECIPE FOR A HAPPY DAY Take one pound of kindness and stir it around with thoughts that bless. Plenty of patience makes it nice, some fun will add a little more spice. Don't weigh out love but pour it in, oil of good cheer will grease your tin. Bake well in just the old time way, and you'll have made a happy day. As this is a book of long time favourites and traditional cooking it was decided to leave the measurements as supplied. Some have grams, some pounds and ounces and some mixed. HAVE FUN! CONTENTS PAGE No. 1. Dips 1. 2. Soups & Salads 2. - 4. 3. Savouries 5. - 12. 4. Casseroles/Relish & Jams 13. - 14. 5. Desserts & Puddings 15. - 21. 6. Small Cakes & Large Cakes 22. - 24. 7. Fruit Cakes 25. - 26. 8. Fruit Cakes & Scones 26. - 27. 9. Sponges 28. 10. Slices 29. - 32. 11. Biscuits & Loaves 33. - 36. 12 Loaves & Drinks 36. - 37. 1. SPRING ONION DIP SNAPPY SARDINE DIP 250 gr Phil. Cream cheese, 1 can sardines – mashed 1 carton sour cream, 1 tsp chopped onion 1 tbs grated onion, 1/2 tsp prepared mustard 1 tbs chives, 1 tsp vinegar 1 pkt spring vegetable soup ( Continental), 1/4 tsp salt 1 tbs vinegar, 1 tblsp lemon juice 1 tbs sugar. 4 tblsp mayonnaise Beat cream cheese, Blend all ingredients. Makes approx ¾ cup add all other ingredients. Put in fridge for at least two hours before use. DEVILLED HAM DIP This is our traditional Christmas Dip! 1 jar Devilled Ham 3 tsp finely chopped onion BACON AND CHEESE DIP 2 tbs mayonnaise (may need adjusting) 1/2 cup ground strong cheddar cheese 1/4 cup chopped walnuts 2 slices crisp crumbled bacon Combine all then top with 4 tbs mayonnaise (may need less) 1/4 tsp chopped parsley on top. Blend all ingredients together with fork until smooth. Makes approx. 3/4 cup. SALMON DIP 1 dsp gelatine 1/2 cup very hot water stir until dissolved TAMARI NUTS AND SEEDS (GF) 1 chicken stock cube 1 cup raw almonds Drain 240 gr tin salmon 1 cup mixed seeds 1/3 cup mayonnaise 1/2 cup sultanas 1 spring onion, chives, basil 1/2 cup GF Tamari sauce Whip with Barmix Add 1/3 cup cream last. Preheat oven to 180C. SET IN MOULD Line a large baking tray with baking paper. In a large bowl, combine the almonds, mixed seeds and sultanas and drizzle with the Tamari. SALMON PARTY ROLL Mix until thoroughly covered. 250 gr or 8 ozs cream cheese Spread in a single layer on the baking tray. 1 pkt french onion soup Reserve the extra Tamari in a bowl. 220 gr tin of salmon drained Bake for 10 minutes. 1 tbs lemon juice Remove the pan and carefully scrape back into the chopped walnuts same bowl (leave the oven on). Combine cream cheese, soup mix, salmon Toss in the Tamari and set aside for 10 minutes. and lemon juice thoroughly. Spread again onto the same baking tray and bake Roll mixture into finely crushed walnuts. for 5 minutes more. Wrap in foil and chill till firm. Remove the tray from the oven and let the mixture Serve on bread slices or biscuits. cool completely. (Salmon Party Roll can be frozen) Store at room temperature in an airtight container for up to 3 weeks. 2. CREAMY PARSNIP & ALMOND SOUP PEA & LETTUCE SOUP 50 gr butter, 500 gr frozen mint peas, 2 garlic cloves crushed, 30 gr butter, 1 large leek trimmed & sliced, 1 onion coarsley chopped, 4 cups veg. stock, sprig of parsley & mint, 1 kg parsnips peeled & chopped, 6 lettuce leaves ( outside green leaves), 1/2 cup slivered almonds, toasted, plus extra 3 cups chicken stock, to serve, salt & pepper, 1/2 cup cream, 1/2 cup cream. thyme sprigs, Melt butter, add onion & peas, mint & parsley, crusty bread to serve. cover & cook gently for 5 minutes. Method:- Add lettuce leaves & stock & simmer till tender. In a large saucepan, melt butter on medium, Blend together & season. sauté leek & garlic 4 -5 mins until tender. Add Should be the consistency of cream. parsnip & potato, stock & water, bring to boil. Simmer 10 mins, add cream before serving. Reduce heat to low & simmer, covered 15 - 20 mins until parsnip is softened. Stir in almonds. CREAMY CURRY CAULIFLOWER SOUP Using a food processor, beat till smooth. Stir 50 gr butter cream through. Sprinkle with extra toasted 1 chopped onion almonds & thyme. Melt together Serve with crusty bread. Add 1 tbs flour 2 tsp curry powder. Cook 1 minute Add 1/2 tsp coriander BUTTERNUT PUMPKIN SOUP 1/2 tsp cumin 30 gr butter, 500 gr cauliflower florets 1 onion, 750 ml chicken stock 1 carrot thinly sliced, Simmer 15 minutes. 1 kg butternut pumpkin peeled & chopped, Process. 1 litre chicken stock, Serve with cream 2 tsp orange juice, pinch nutmeg, salt & pepper, GRANDMA'S VEGETABLE SOUP sour cream or thick cream, This was handed down to my Mum and then to Me. chives for garnish. It is a winter family favourite and when I make it Heat butter in large pan, it brings back lovely memories. add onion and carrot. Make stock Cover & cook over a low heat for 10 minutes Simmer water and either lamb shanks or a until onion & carrot are tender. chicken frame for a couple of hours. Shake pan occasionally. Remove the bones and skim the fat off the water. Add the pumpkin & half the stock. Add a half a cup of pearl barley and cook for half Bring mixture to boil, then reduce heat & an hour until it is soft. simmer covered for about 25 mins until Add chopped or grated vegetables: Onion, carrot, pumpkin is soft. parsnip, leek, and celery. Remove from heat, purée the pumpkin mixture Simmer until soft and add a dessert spoon of in several batches in food processor. Worcestershire sauce. Return mixture to pan, gradually stir in enough Add salt and pepper to taste. stock to thin out soup to desired consistency. Stir in nutmeg & orange juice, season to taste with salt & pepper. Ladle soup into bowls & garnish with cream & chives. Serves 4 - 8. 3. FISH SOUP (ALJOTTA) MALTESE RECIPE Ingredients: 800 gr small fish 2 onions 3 cloves crushed garlic 2 tbs oil 5 tomatoes l bay leaf some mint salt & pepper some marjoram (preferably fresh) 1 spoon of tomato puree half a cup of rice 2 lts of fish stock l lemon Fry onions and garlic in the oil add the tomatoes, peeled and seeds removed and cut into small pieces. Add the tomato puree then add all the herbs. Pour in the fish stock and bring to the boil. Add the fish and allow the mixture to simmer gently for 30 to 45 minutes. Remove from heat and pass everything though a sieve pressing fish and vegetables well. Return the soup to the pan, add the rice and cook until rice is tender. Squeeze some lemon juice and serve. SUGAR SNAP PEAS & MANGO COLESLAW 24 HOUR LAYERED SALAD 1/2 Chinese cabbage, shredded, 2/3 shredded Iceberg lettuce, 150 gr sugar peas, thinly sliced, 1 cup chopped celery, small red onion, thinly sliced, spring onions, 100 gr pkt, fried noodles, small can water chestnuts, 1/3 cup Thai-style dressing (approx.) layer frozen peas, Cut cheeks from 1 large mango. Remove skin, green or red pepper chopped. thinly dice. Put all these ingredients in a large bowl in Combine cabbage, peas, onion & mango in a layers the day before and cover with a rich large bowl. mayonnaise with added cream. Add noodles & dressing and toss well. Next day slice 3 hard boiled eggs, Serve straight away. 3 slices bacon, cooked till crisp and chopped Serves 6 - 8 as a side dish. finely, & shredded cheese. Salad can be prepared up to slicing veggies hours ahead. Keep covered in fridge. CURRIED NOODLE SALAD Add noodles and dressing just before serving. 250 gr small shell noodles, 2 tbs french dressing, 1/2 cup chopped raisins , GREEN SALAD 1 cup cooked peas, 1 can French beans, 1/2 cup chopped celery, 1 can peas, 1/2 cup chopped spring onions, 1 cup celery, 2 boiled eggs, sliced for garnish. 1 green pepper, Dressing - 1/3 cup mayonnaise, 1 medium onion. 1/2 tsp Worcestershire sauce, Mix - vinegar, sugar, 1/2 cup of canola oil, 2 tsp curry powder, salt & pepper good pinch dry mustard, Drain canned beans and peas. salt & pepper. Mix with other chopped vegetables. Cook noodles in plenty of boiling salted Combine vinegar, sugar, oil, salt and pepper. water. Drain & cool. Pour over the vegetables and leave stand in ‘frig. Sprinkle with French dressing, chill. For 24 hours. Drain and serve. Combine raisins, peas, celery etc and add to noodles. Toss lightly. Blend dressing ingredients together & pour over salad. Toss with fork. Chill before serving in lettuce lined bowl. Garnish with sliced hard boiled eggs. Serves 12. 4. ORIENTAL NOODLE SALAD CARROT SALAD 1/8 shredded cabbage (serve as an accompaniment with other salads) 50 gr almond flakes 2 large carrots grated (about 3 cups) 6 spring onions l cup shredded coconut 2 stalks celery (chopped/sliced) 3/4 cup raisins or sultanas 2 pkts 2 minute Chicken Noodles Place these 3 ingredients into a bowl Dressing - 3 tbs sugar Mix - 1/2 cup white vinegar 4 tbs white vinegar 1/4 cup extra virgin olive oil 1/2 cup light oil 2 tbs curry powder salt & pepper I tbs brown sugar Dissolve sugar in 1 & 1/2 cups boiling water, I tsp salt add 2 sachets of flavour from noodles and mix, Shake these ingredients together vigorously in add oil and vinegar.