4 level Table Spoons off Butter
1 1/4 Cup of Sugar
4 Eggs
2 Lemons
Beat eggs, add Sugar, Butter and grated Lemon rind
Strain Lemon Juice, Put all into Saucepan and boil slowly.
Stir until thick as honey, place in jars, seal. Will keep for months
Contributed by Rita Seen T1705
Robin's
Herb or Parsley Butter
4 Tablespoons of soft Butter
3 Tablespoons of chopped Chives
Lemon Juice and Pepper
2 Teaspoons chopped mixed herbs (for Herb Butter) or
2 Teaspoons chopped parsley
(for Parsley Butter)
Mix together , chill in fridge until firm.
Serve on Steak or Veggies
Contributed by Robin Walker T1972
Jo's
Devonport Steak Marinade
1/2
cup of Honey
1/4 cup or Soy Sauce
1/2 cup of Lemon Juice
1 Teaspoon of Minced Garlic
1/4 Teaspoon of Pepper
Place all ingredients in Jar and shake well. Pour over Steak and coat
both sides.
Let stand for three hours.
Cook Steak on hot BBQ, basting with Marinade.
Contributed by Jo Stones T3494
Nunamara Noodle Soup
1/2 cup of Red Lentils
1/2 cup of Split Peas
Salt & Pepper to taste
1 Chicken Cube
Cover with water, bring to boil and simmer for 30 minutes.
Add 1/2 Cup of Noodles (any variety)
2 diced Carrots
1 stick of Celery-cut chunky
Let simmer for 1-1/2 hours stir occasionally.
Serve with crusty bread.
Contributed by Marlene Lambert T3799
Pioneer
Potato Soup
6 Tablespoons of Butter
Onions
Milk and Water
Cheese and
Potatoes
Self Raising Flour
Peel and cook Potatoes till soft, then
mash well. Slowly melt butter& cook onions until soft. Add Flour to
Butter& Onions until it makes a nice paste.
Add Milk & Water cup for cup till the amount of sauce you require
is reached
Boil until mixture thickens, stir every few to avoid sticking.
Add Potatoes until mixture is thick.
Stir in Cheese & Parsley, serve with soup crackers.
Pumpkin, Broccoli or Cauliflower may be added with Potatoes to differ
taste.
Contributed by Dot Smith T6079
Bicheno
Crab Soup
440g Can of Tomato Soup
1 Spring Onion
300ml of Cream
120g Can of Crab Meat
2 Cups of Milk
Pepper to taste
Pinch of Marjoram
Place all ingredients in a saucepan and bring to boil slowly.
Simmer for two minutes and then garnish with Parsley.
Serve with croutons
Contributed by Robin Walker
T1972
Jiffy Mexicano
4 Tablespoons Butter or Marg.
1 Onion - finely chopped
2 Teaspoon Mild Curry
1 Can peeled Tomatoes- not drained
1 Tablespoon Raisins
1 325g Canned Tuna-Drained
Salt & Pepper to taste
Grated rind of Lemon
Juice of half of Lemon
Melt Butter or Marg in Frying Pan, add onion & Fry for 6-8 minutes.
Add Curry Powder & Cook , stirring for 2 minutes. Add Tomatoes,
Raisins and Flaked Tuna. Season to Taste with Pepper and Salt. Bring
to boil, then reduce heat and simmer 10-15 minutes. Add grated Lemon
and Juice. Serve with boiled Rice.
Contributed by Judy Pearson T6436
Quick & Easy Savory Mince
500g Mince (your choice)
1Can of whole Tomatoes
2 Onions - chopped
2 Clove of Garlic
1/2 Red Capsicum-sliced small
1 Cup of frozen Green Peas (optional)
1 Tablespoon of Oil
Fry Mince in Oil, stirring to prevent lumps. Add Onions & Garlic,
continue until Onions are tender. Add Tomatoes, Capsicums and Peas Put
lid on Pan and Simmer for Twenty Minutes.
Contributed by Shirley Downham T5003
Pyengana Spicy Pork Chop
4 Pork forequarter Chops
1/4 Cup Teriyaki Sauce
1 Tablespoon Oil
1 Teaspoon Chopped Ginger
Combine Sauce, Oil and Ginger. Marinate Chops in this for 2 hours or
overnight.
Grill or BBQ for about 5-6 minutes each until cooked.
Serve with Pasta and Green Salad.
Contributed by Robin Walker T1972
