Recipes Soups | Main Dishes | Indian | Baked Delights | Confectionery | Misc.

SOUPS

MAIN DISHES CHICKEN CHUNK KEBABS (aka KABOB) Marinade: 1 x 410 g can Tomato Soup 250 ml finely chopped onion 2 ml peri-peri spice 5 ml garlic flakes 250 ml semi-sweet white vinegar 125 ml oil 12,5 ml soya sauce 250 ml hot chutney Combine ingredients for the marinade. Cut 4 chicken breasts into cubes and marinade overnight. Make up kebabs on skewers using chicken, chunks of pineapple and onion, dried apricots, button mushrooms and green pepper. Braai over medium-hot coals (or grill in the oven) until chicken is cooked through. Use sauce to baste continuously while cooking. 8 kebabs. -OR- HOENDERSOSATIES Marinade: 1 x 410 g BLIK Tomatiesop 250 ml fyngekapte uie 2 ml peri-peri-speserye 5 ml knoffelvlokkies 250 ml effe-soet wyn 125 ml olie 12,5 ml sojasous 250 ml sterk blatjang Meng bestanddele vir marinade. Sny 4 hoenderborsies in blokkies en laat oornag in marinade staan. Ryg hoenderblokkies, pynappelblokkies, uie, droe appelkose, knopiesampioene en groenrissie op sosatiestokkies en braai oor middelmatige warm kole (of rooster in oond) totdat hoender deur gaar is. Marineer terwyl kie sosaties braai. 8 Sosaties. BEEF LASAGNE serves 6 300G pre-cooked Lasagne 20 ml oil 1 green pepper, chopped 1 onion, chopped 2 sticks celery, sliced 300g mushrooms, sliced (opt.) 1 clove garlic, crushed 600g lean beef mince (aka ground beef) 10ml dried mixed herbs 2ml oreganum salt & pepper to taste 1 x 410g can tomatoes, chopped 1 x 40g can tomato paste 100ml white wine vinegar 25ml Worcester sauce 12,5ml beef stock powder 200ml hot water White Sauce 75g margarine 750 ml milk 75ml flour 150g cheddar cheese, grated Method Make the meat sauce first. Heat oil in saucepan, fry green pepper, onion, celery, and garlic for 5 minutes. Remove from the pan and add beef mince, cook until browned. Add 1st mixture, seasonings, tomato paste, wine, Worcester sauce, stock powder, water and simmer for + 10 minutes. White Sauce Melt margarine in a saucepan, add flour and make a roux, add milk and stir continuously until thickened. To Assemble In a greased oven proof casserole dish layer one third of the ingredients in the following order, meat sauce, white sauce, lasagne and a sprinkling of cheese. Repeat layers. Stand for 30 minutes before baking at 180 C for 45 minutes. -OR- BEESVLEIS LASAGNE 6 porsies 300G “voorafgaar” Lasagne 20 ml olie 1 groen soetrissie, gekap 1 ui, gekap 2 stele seldery, gesnipper 300g sampioene, gesny 1 huisie knoffel, gekneus 600g maer gemaalde beesvleis 10ml droë gemengde kruie 2ml oreganum sout & peper na smakk 1 x 410g blik tamaties, gekap 1 x 40g blikkie tamatiepasta 100ml witwyn 25ml Worstersous 12,5ml bees-ekstrakpoeier 200ml warm water Witsous 75g margarien 750 ml melk 75ml meel 150g chedderkaas, gerasper Maak eers die vleissous. Verhit olie in ‘n pot en braai soetrissie, in seldery sampioene en knoffel vir 5 minute. Verwyder groente van pot en voeg vleis by roer-braai tot mooi bruin. Voeg groente weer terug in pot saam met geurmiddels, tamatiepasta, wyn, Worstersous, ekstrak poeier en water en prut vir + 10 minute. Witsous Smelt margarien in ‘n pot en roer meel by tot goed gemeng. Voeg melk bietjie vir bietjie by en roer voortdurend tot mengsel glad en dik is. Om bymekaar te plaas Smeer ‘n oondvaste kasserolbak goed. Pak ‘n laag van eenderde van bestanddele in die volgende volgorde.Vleissous, witsous en ‘n enkellaag lasagne en sprinkel ‘n bietjie kaas oor. Herhaal lae en eindig met witsous en kaas. Plaas eenkant vir 30 minute. Bak by 180 C vir 45 minute. An American recipe from a South African missionary PASTA alla CARBONARA - from Brian Duncan 1/4 lb. Mild pork sausage 1/4 lb. Sliced cooked ham 4 Tbl. Butter 1/2 lb. Spaghetti, hot, cooked, drained 1/2 Cup minced Parsley 3 well beaten Eggs freshly ground black Pepper Remove casings from sausages and chop meat. Finely chop ham and combine 1/2 with sausage in frying pan with 2 Tbl. Butter. Cook on med/low heat stirring for about 10 minutes. Blend remaining half of ham with cooked sausage mixture. Combine remaining 2 Tbl. Butter, parsley, eggs, 1/2 Cup cheese, and pepper with hot spaghetti. Mix quickly to blend.

INDIAN FISH CURRY 6Tab. Oil 3 Tab. Fish Masala or more 2 Med. Onions sliced 2 Tab. Flavoured Spice Fenugreek, Mustard 3 Large Tomatoes (pureed or grated) Fry onions in oil till transparent. Add Flavour Spice, Tomatoess, Fish Masala. Lower heat, stir allowing the spices to saturate. Add fish, cook for 5 min. Add dhunya, curry leaves, and tamarind juice. MUTTON, CHICKEN, BEEF OR MINCE CURRY 1 Kg. of the above 2 or more tab. Magi Masala 4 Tab. Oil 2 Onions (Sliced) 2 Large Tomatoes (grated or pureed) 3 Sticks Cinnamon 3 Cloves 3 Whole Cardamom 1 tsp. whole jeera (Cummin seed) Cut neat in required pieces. Smear Magi Masala, fry onions in oil and add cinnamon, cummin seed, cloves, cardamom. Add meat to pot, cover with lid and let it simmer til moisture evaporates. Add tomatoes, stir and add potatoes. Simmer til tomatoes are blended in the curry. Garnish with chipped dhunya leaves. Serve with Roti or Rice. FLAVOURED RICE 1 Cup Cooked Rice 2 Tab. Flavoured Spice 2 Tab. Margarine or Butter Add Flavoured Spice to rice whilst steaming and add margarine and stir. TANDOORIE CHICKEN (BRAAI, ROAST,GRILL) 2 Tab. Lemon Juice 1 Kg. Steak, Chicken, or Chops 1/4 C. Yoghurt 1 or more Tab. Tandoori Masala Marinate Chicken, Chops, or Steak with Tandoori Masala and Yoghurt adding Lemon Juice. Then grill or braai or roast as desired. Add chunks of pineapples 5 minutes before serving.

BAKED DELIGHTS FLUFFY APPLE TART 1 packet Tennis biscuits 90 g butter 1 tin Condensed milk (397 g) 1 egg 1 tin sliced apples (400 g) Method: Melt butter and add crushed biscuits. Mix well, press into a 20 cm loose bottom tin or flan dish. Separate yolk and mix into condensed milk and apple. Beat white stiffly, and fold into mixture. Pour into shell. Bake at 180 C till set and golden brown, + 45 minutes. Serve hot or cold with cream. INEXPENSIVE CHRISTMAS CAKE 2 Pkts. Cake Fruit Mix 1 Cup water 1/4 lb. Marg (+ 125 grams) 1 Cup sugar Boil together slowly for 15 min. Add 2 eggs when mixture is cool. Sift together 2 cups flour, 1 teaspoon mixed spice, 1 tspn. Bicarbonate soda. Add to above mixture when cool. Bake at 275 F for 1 1/2 hours. Add nuts and cherries if you wish. (This was given to me in Relief Society in Port Elizabeth, it appears to be somewhat Americanized in the temperature and the measurements. CRUNCHIES 375 ml [1 1/2 C] Flour 125ml [1/2 C] Maizena (corn starch) Pinch of Salt 5 ml [1 tsp] Bicarb. of Soda 500 ml [2 C] Brown Sugar 1 Litre ) [4 C] Oats 500 ml [2 C] Coconut 300 ml 1 1/4 C] Margarine 25 ml [2 Tbl] Syrup (Karo) Sift flour, corn starch, salt, & soda together. Mix in sugar, oats, & coconut. Melt margarine and mix in syrup. Add to dry ingred. and mix well. Press into a greased 27 x 37 cm baking tray; bake at 160 C [325 F] for about 20-30 min.or until golden brown. Coat with melted chocolate if desired.

CONFECTIONERY MILK TART CRUST 50 ML (50 g) Butter or Marg. 40 ml (30 g) Castor Snow (granulated sugar) Half an egg 150 ml (90 g) Flour 50 ml (25 g) Maizena (cornstarch) 1 ml Baking Powder Pinch of salt FILLING 500 ml Milk 25 ml (25 g) Butter or Marg. 3 Eggs 100 ml (80 g) Castor Snow (granulated sugar) Pinch of salt 30 ml (25 g) Flour 40 ml (20 g) Maizena (corn starch) 2.5 ml vanilla ground cinnamon Preheat oven to 200 C. - Cream butter and sugar until light and fluffy. Beat in egg. Sift flour, corn starch, baking powder and salt together and beat into creamed mixture. Press into a 25 cm greased pie dish, very thinly, and bake for 10-15 min. until light brown. Heat milk and add butter. Beat 1 whole egg and two egg yolks, sugar, salt, flour, and corn starch together until smooth. Add some of the boiled milk to this mixture and stir well. Transfer back to the pot and cook slowly until smooth and thick. Remove from heat. Whisk in stiffly beaten egg whites and vanilla. Pour into crust and sprinkle with cinnamon. Chill.

MISCELLANEOUS

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