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Traditional German Cake

2 eggs
1 small cup sugar
3/4 cup plain yogurt
3/4 cup milk
2 1/2 large cups sr flour
Pinch of salt
3/4 cups sultanas
Vanilla essence

3 oz. shortening
1 cup plain flour
1/2 cup sugar
1 tbs. cinnamon
1/2 tbs. nutmeg

Beat eggs and sugar well.  Add yogurt, mix thoroughly,
then add the fresh milk.
Sift flour and salt into a bowl and mix in the sultanas.
Add egg mixture to flour and flavor with essence.
Allow to stand for 5 minutes.

Crumble topping together (using low speed on blender).
Pour batter into a well greased tin,
sprinkle with the topping mix and bake in a hot
oven approximately 425F for 40-45 minutes.

. . . .~oOo~. . . .

Dinkum Chili

1/2 lb Bacon, packaged rashers
2 Tbspn Oil, vegetable
2 Onions, med., coarsely chopped
1 Celery stalk, coarse chopped
1 Bell pepper(s) (capsicums)
2 lb Top beef sirloin, 1" cubes
1 lb Beef, hamburger grind
1 lb Pork, hamburger grind
4 Tbspn Red chili, hot, ground
3 Tbspn Red chili, mild, ground
2 Garlic cloves, med., fine chop
1 Tbspn Oregano, dried, pref. Mexican
1 tsp. Cumin, ground
2 carton Beer, pref. Aussie.(12oz ea.)
1 carton Tomatoes, whole(14 1/2 oz ea.)
3 tsp. Brown sugar
1 Boomerang (optional but helps authenticity)

1. Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 1/2" dice and reserve.

2. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent.

3. Combine all the beef and pork with the ground chili, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break
up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on.

(This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2 1/2 hours longer.

5. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.

. . . .~oOo~. . . .
Shearer's Stew with Dumplings

This recipe serves 6 hungry shearers or 8 ordinary people. 

1 tablespoon oil. 1 tablespoon butter. 
1 kg chopped mutton or two tooth lamb, rolled in seasoned flour. 3 onions, quartered. 
3 parsnips, thickly sliced. 3 carrots, thickly sliced. 
2 sticks celery, chopped. Meat or vegetable stock or water. 
3 tablespoons chopped parsley ¾ teaspoon mixed herbs. 
1 tablespoon Worcestershire sauce. Salt, pepper and a pinch of sugar. 
Heat oil and butter in a large heavy frying pan and brown the meat, adding a little extra oil if necessary. Push to one side and sauté the onion until transparent. Transfer to a heavy stewing pan, adding the bits left in the bottom of the frying pan blended with a little stock or water. Add the parsnips, carrots and celery and enough stock or water to barely cover, along with the parsley, herbs Worcestershire sauce, salt, pepper and sugar. Simmer for about 2 hours or until the meat is tender, on a low heat. Serve with the dumplings - recipe below.
Great winter dish.

2 cups self raising flour. 1 tablespoon chopped parsley. 
Salt and plenty of black pepper. About ¾ cup of milk or water. 
Put the flour, parsley, salt and pepper in a bowl and stir in the milk or water until the dough forms a soft dropping consistency. With floury palms, lightly roll the mixture into balls and place on top of the stew while it is simmering. Cover and cook for about 15 minutes before serving.
A very filling dish!

. . . .~oOo~. . . .
Oxtail Soup

1 Oxtail 
2 Lengths Celery
5 Pints Water
2 Oz Butter

2 Oz 
Lean Ham diced
1 Tablespoon Peppercorns 
2 Onions
2 Cloves 
2 Carrots
1 Tablespoon Corn flour 
1 Turnip
½ Glass Sherry

Cut the oxtail into smaller joints and place in large boiler with the water and boil then strain off the joints and any meat. Now dry the joints and roll in the flour and place in large saucepan with ham, sliced vegetables and butter and fry off until brown only then add the stock and herbs and allow to simmer for 3 ½ hours then strain again and remove any fat now return to the heat and add the sherry and corn flour mixed together and heat for a further 5 minutes. (It is all right to leave the smaller meaty pieces of the oxtail in the soup.

. . . .~oOo~. . . .
Fruit Chutney

4 Lb Apples 
2 Quarts Vinegar
2 Lb Pears 
1 Teaspoon Cayenne
3 Lb Tomatoes
1 Teaspoon Cloves
1 Teaspoon Peppercorns
1 Lb Raisins 
1 Tablespoons Salt
4 Lb Sugar
1 Teaspoon finely grated Ginger

Peel and core the apples and pears, skin the tomatoes and dice the lot into small pieces then place all the ingredients in a boiler and cook at a steady simmer for 2 hours. Bottle whilst hot, allow to cool then seal

. . . .~oOo~. . . .

Chicken and Mushroom Casserole

3 Lb Chicken (breast fillet or other pieces) 
2 Bacon Rashers
1 Onion 
1 Tablespoon Olive Oil
2 Oz Butter 
1 Clove Garlic
2 Tablespoons Flour 
½ Cup Dry White Wine
¾ Cup Water
1 Can Mushroom Soup
4 Oz Mushrooms 
2 Tablespoons Chopped Parsley

Cut Chicken into bite sized pieces and brown off in a pan with the butter and oil. Remove Chicken and then add the onion (finely chopped) and the bacon (chopped) cook until the onion is translucent then stir in the flour, add the water, wine and the soup (as is) keep stirring until the mixture is combined and smooth then add the garlic. Now place all the ingredients in an oven proof casserole and cook in an oven at 200 Degrees for 60 minutes adding the mushrooms and parsley after 40 minutes.

. . . .~oOo~. . . .

Stuffed Breast of Lamb

2 breasts of lamb approx. 1 lb each
1 tbs. margarine
1 cup soft bread crumbs
1 clove garlic crushed
1/4 tsp. salt... celery salt if available
1 tbs. chopped parsley
1 large onion chopped
1/2 cup walnuts
1/2 cup tomato sauce
1 1/2 cups water

Ask your butcher to bone the lamb, but retain bones.
Brown onion, garlic, walnuts, etc. in the margarine, stir well.
Sprinkle meat with salt and pepper.
Spread each piece of meat with filling and roll up, skewer.
Brown all over in same open pan adding a little
more oil or margarine, if necessary.
Place in baking dish with tomato sauce, water and lamb bones.
Cook in a moderate oven approximately 400F
basting every now and then until inside is pink and tender.
Cover with oil for last 30 minutes.  Cut into slices and serve.

. . . .~oOo~. . . .

Macadamia Nut Crisps

250 g (8¾ oz) butter
1/3 cup fine sugar
60 g (2 oz) macadamia nuts
1½ cups plain flour 
½ cup desiccated coconut

Beat butter and sugar until light and fluffy. Coarsely grind macadamia nuts. Add to mixture and mix. Stir in the flour. 

Spoon heaped tablespoons of the mixture onto a lightly greased baking or biscuit tray. Flatten slightly with a fork and sprinkle each biscuit evenly with coconut. 

Bake at 180°C (350°F) for fifteen minutes or until lightly brown. Allow biscuits to stand on the trays for about five minutes before removing to a wire rack. Makes 25. 

. . . .~oOo~. . . .
Company Cake

3/4 cup butter
1 1/2 cups sugar
3 eggs, separated
2 cups flour
1 level tsp. baking powder
1 level tsp. bicarbonate of soda
1 cup sour cream
Grated rind of 1 orange
1/4 cup chopped walnuts
1/2 cup sugar
orange juice
Grand Marnier (Brandy) optional

Cream butter and sugar, add egg yolks, beat well. 
Sift dry ingredients, add alternately with sour cream and orange rind.  Stir in walnuts.  Beat egg whites till stiff, fold through mixture.  Pour mixture into an 8 inch Baba tin or 9 inch spring form rind tin which has been greased and sprinkled with coconut.  Bake in a moderately slow oven (350F) for 1 hour. 
Allow to stand in tin 1 minute before turning out.

Combine sugar and orange juice in a saucepan. 
Stir till sugar dissolves. Boil 2 minutes. 
Remove from heat, stand 1 minute, add Grand Marnier.

Place a plate under the cake on the cooler to catch the syrup. 
Pour the hot liquid over the hot cake. 
Continue pouring the syrup over till it has all been absorbed.

Serve with fresh whipped cream.

. . . .~oOo~. . . .

Coconut Ice

2 cup Sugar
1/2 cup Milk
6 oz Desiccated coconut
1 pinch Cream of tartar
1 drop Red food coloring -- optional

Place sugar and milk in saucepan. Stir until dissolved, add cream of 
tartar. Bring to boil and boil 5 mins. Remove from heat and stir until 
mixture begins to thicken and turn white. 
Add coconut. Turn onto greased square pan. 
Cool and slice into squares. 

Optional: Pour a drop of red 
food coloring into 1/2 of the mixture to achieve a pink color. 

Pour this mixture on top of the white mixture.

. . . .~oOo~. . . .

Pages ~ 1 ~ 2 ~ 3 ~ 4 ~ 5


teaspoon 5 ml teaspoon 1/6 oz
tablespoon 20 ml tablespoon 2/3 oz
cup 250 ml cup 8 oz
  30g   1 oz
  50g   1 2/3 oz
  200g   7 oz
  250g   8 oz
  400g   14 oz
  500g   16 oz
  600g   21 oz
  650g   23 oz
  700g   25 oz
  750g   26 oz
  800g   28 oz
  1 kg   35 oz
  100 ml   3 fl oz
  120 ml   4 fl oz
  150 ml   5 fl oz
  300 ml   10 fl oz
  800 ml   26 fl oz
  850 ml   28 fl oz
  900 ml   1 qt
  1L   35 fl oz


Celsius Fahrenheit Description
110 225 Very cool
130 250  
140 275 cool
150 300  
170 325 very moderate
180 350 moderate
190 375  
200 400 moderately hot
220 425 hot
230 450  
240 475 very hot


Cm Inches Cm Inches
3 1 12 5
15 6 18 7
20 8 22 9
24 9.5 25 10
26 10.5 28 11
30 12    


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