Dairy Foods Recipes

EASY TO PREPARE

NATURE'S FINEST

DAIRY FOODS RECIPES FOR

HEALTH

AUSTRALIAN

&

HAPPY

DAIRY

MEALTIMES

PRODUCE

BOARD

COLDEN CORNED BEEF ROLL

MAIN MEAL DISHES

2 ozs. b u t t e r , - ! dessertspoon pickles, - H cups diced corned beef, - 1 tablespoon chopped parsley, 8 ozs. (2 cups) self-raising flour, - i teaspoon salt, pinch cayenne p e p p e r , - ! oz. b u t t e r , - 2 ozs. cup) grated tasty Australian Cheddar cheese, - ^ cup milk, • milk for glazing.

French

On/on

Soup

Pre-heat oven to hot (gas 425°, electric 450°). Cream 2 ozs. butter with pickles and parsley; beat in corned beef, stand aside. Sift flour, salt and pepper into a basin. Rub in butter, add grated cheese. Mix to a soft dough with the milk. Turn out onto lightly floured board, knead and roll into oblong shape J inch thick. Spread with corned beef mixture and roll up into a long roll. Slit across top in a few places with a sharp knife. Glaze with milk and place in oven. Bake 15 minutes, reduce temperature to moderate (gas 350°, electric 375°) and bake a further 10 minutes. Serve hot with the following sauce. Yields 6 serves.

FRENCH ONION SOUP

Cheese Sauce: 1 ^ lbs. small white onions, - 4 tablespoons butter, 1 teaspoon s u g a r , - 2 ^ pints stock,-4 ozs. white w i n e , - s a l t , freshly ground black pepper, - rounds oven toasted French breod, - 6 ozs. grated Austra­ lian Swiss type or tasty Cheddar Cheese.

Peel and slice onions thinly. Melt butter in a large saucepan with the sugar. Add onions and cook very gently over a low flame, stirring constantly with a wooden spoon until the rings are an even golden brown. Add stock gradually, stirring constantly until soup begins to boil. Allow to simmer gently for one hour. Pre-heat oven to hot (gas 450°, electric 475°). Add white wine to soup. Flavour with salt and pepper. Fill an oven proof dish with oven toasted rounds of French bread. Cover each layer with freshly grated Swiss type or tasty Cheddar cheese. Fill the dish with soup and bake until cheese is bubbling and golden brown. Yields 4-6 serves.

FISH A N D SPAGHETTI BAKE 1 lb. flake f i l l e t s , - i teaspoon salt, - squeeze lemon juice, - 2 ozs. butter, - 4 ozs. mushrooms, peeled and s l i c e d , - 2 tablespoons finely chopped shallots,1, 1-lb. can tomatoes,'-2 tablespoons tomato paste,2 tablespoons white w i n e , - 4 ozs. spaghetti, cooked in boiling salted w a t e r , - 4 ozs. grated Australian tasty Cheddar cheese.

Pre-heat oven to moderately hot (gas 375°, electric 400°). Wash fillets, sprinkle with salt and lemon juice and place in a shallow pan of boiling water. Poach for 15 minutes. Drain and flake with a fork. Melt butter in a sauce­ pan and saute mushrooms and shallots for 5 minutes. Add tomatoes, tomato paste and white wine. Bring to the boil and add fish. Place cooked spaghetti in a casserole, pour sauce over and mix thoroughly. Sprinkle with grated cheese and bake for 35 minutes. Serve with fluffy potatoes. Yields 4-6 serves.

1 tablespoon

butter,-!^

tablespoons flour, - 7 pint

milk, - salt, - cayenne pepper, - 2 ozs. [ { cup| grated tasty

Australian

Cheddar

cheese.

Melt butter, stir in flour and blend till smooth. Gradually add the milk and cook till mixture boils and thickens. Add cheese, salt and cayenne pepper and stir till cheese melts.

CURRIED EGG CROQUETTES 3 tablespoons butter, - 3 tablespoons flour, - 1 cup m i l k , - ! teaspoon curry p o w d e r , - s a l t and pepper,^ teaspoon m u s t a r d , - 4 hard-boiled eggs, finely chopped, " i cup finely chopped celery, - flour, -1 egg, slightly b e a t e n , - | cup dry breadcrumbs.

Melt butter, stir in flour and curry till smooth. Add milk gradually and bring to the boil, stirring all the time. Cook three minutes. Add salt, pepper, mustard, egg and celery. Chill in refrigerator till firm. Divide mixture into 6-8 pieces and shape into croquettes. Dip in flour, egg and coat with breadcrumbs. Melt butter or ghee and fry croquettes on both sides till golden brown. Drain on paper and serve with tomato sauce. Yields 6-8 croquettes.

BEEF STROGANOFF ! lb. good quality steak (fillet preferred, but top­ side will d o ) , - 2 tablespoons b u t t e r , - J cup dry white w i n e , p i n t cultured sour cream (or fresh cream and a little lemon juice or vinegar), - 7 lb. mushrooms (optional).

Slice meat into thin strips, about 2" long. Fry quickly in butter. Add mushrooms, if required. Saute all together for five minutes for fillet steak, 4 hour for topside. Add wine and simmer a further five minutes, then add cream. Cook without boiling until thick, about ten minutes. Add salt and pepper to taste. Yields 6 serves.

with the apple mixture previously prepared and mixed together. Add remainder of cake mixture, spreading with a knife dipped in hot water if necessary. Bake from 20-30 minutes in oven. When cool, cover with warm icing flavoured with lemon juice. Sprinkle with cinnamon. Yields 24 slices.

BETWEEN MEALS

APPLE CHEESE BREAD 8 ozs. (2 cups) self-raising flour, - ^ teaspoon salt, 4 ozs. a cup) b u t t e r , - 4 ozs. ( i cup) castor sugar,2 ozs. cup) grated, Australian tasty Cheddar cheese, - 2 eggs, -1 cup shredded row apple, - ^ cup chopped walnuts.

Tangy

Apricot

Cake

TANGY APRICOT CAKE 4 ozs. dried apricots, - ^ cup water, - 3 ozs. butter, 8 ozs. castor sugar, - 5 ozs. warm milk, - 1 egg, - 10 ozs. self-raising flour, - pinch salt.

Wash apricots, soak in i cup of water for 1 hour. Bring to the boil and cook until apricots are soft. Drain any liquid off apricots. Allow to cool. Pre-heat oven to moderate (gas 350°, electric 375°). Grease two 7" sandwich tins with butter and line with paper. Sift flour and salt into a basin and add castor sugar. Make a well in the centre of dry ingre­ dients and beat in the softened butter. Add egg, milk and J cup apricot pulp. Continue beating 2-3 minutes. Place mixture into tins and bake in oven 25-30 minutes. When cool, join together and frost with apricot butter cream. Yields 12 serves. Apricot Butter Cream: 2 ozs. b u t t e r , - ! cup (5 ozs.) sifted icing sugar, - 3 tablespoons apricot p u l p , - 1 - 2 tablespoons milk.

Cream butter, add icing sugar and apricot pulp. Beat until smooth. Blend in milk and spread over cake.

Pre-heat oven to moderate (gas 350°, electric 375°). Sift flour and salt. Cream butter and castor sugar until light and fluffy. Add grated Cheddar and mix thoroughly. Add the eggs one at a time and beat well between each addition. Add half the sifted flour and salt, blend well, then add shredded raw apple and walnuts. Add the remaining flour and salt and place in a buttered 8J" x 5J" loaf pan and bake 50-60 minutes. Cool and serve buttered. Yields 16 slices. LEMON DATE SQUARES 4 ozs. ( 7 cup) butter, - 2 ozs. (J cup) castor sugar, 4 ozs. (1 cup) plain flour, - pinch of salt,- ! tea­ spoon grated lemon r i n d , - 2 eggs, - ^ teaspoon salt,8 ozs. (1 cup), castor sugar, - 2 tablespoons flour, J teaspoon baking powder, - 1 cup coconut, - ^ cup chopped dates., - 1 tablespoon lemon juice.

Pre-heat oven to moderate (gas 325°, electric 350°). Cream butter and sugar until light and fluffy. Blend in sifted flour, salt and lemon rind and spread into the base of a greased 8" X 8" x 2" cake tin. Bake in oven 20 minutes. While crust is baking, beat eggs with salt in a bowl till foamy. Add sugar gradually and beat until thick and lemon coloured, blend in flour, baking powder, coconut, dates and lemon juice. Spoon over partly baked crust. Bake 20-25 minutes longer or until top is firm and golden brown. Cool and cut into squares. Yields 24 slices. MINT CREAM BISCUITS

APPLE CAKE 4 ozs. cup) butter, - 4 ozs. cup) castor s u g a r , - 2 eggs, - 4 ozs. [1 cup) flour, - 4 ozs. (1 cup) c o r n f l o u r , - ! teaspoon baking powder, - pinch of salt.

Apple Mixture: 3 apples, peeled and grated, - grated l e m o n , - 2 tablespoons sugar.

rind

of

!

Icing: ^ lb. icing sugar,-juice of one l e m o n , - ! teaspoon ground cinnamon, - 1 dessertspoon butter.

Pre-heat oven to moderate (gas 350°, electric 375°). Grease with butter an 11" x 8" slab tin. Cream butter and castor sugar. Add well beaten eggs. Stir in lightly the sifted flour, cornflour, salt and baking powder. Spread half the mixture in the prepared tin. Cover

6 ozs. ( I cup) butter, - 2 ozs. icing sugar, - pinch salt, - 2 ozs. custard powder, - 6 ozs. m cups) plain flour.

Pre-heat oven to very moderate (gas 325°, electric 350°). Cream the butter and sugar. Add sifted flour, salt and custard powder. Form into I" balls and place on greased baking tray. Press flat with a fork. Bake 15-20 minutes. When cold join together in pairs with peppermint filling. Yields 48 biscuits. Peppermint Filling: 2 tablespoons (2 ozs.) butter - 5 ozs. icing sugar,^ teaspoon peppermint essence - few drops of green colouring.

Cream the butter with sugar, add essence and colouring. Moisten with a little milk, if too stiff.

LOGANBERRY SHORTCAKE

DESSERTS

3 ozs. b u t t e r , - 4 ozs. ( i cup) castor s u g a r , - ! e g g , 4 ozs. {! cup) self-raising flour, - 4 ozs. (! cup) corn­ flour, - pinch of salt, - j pint milk.

Filling: 1 oz, butter, melted, - ! cup crushed loganberries, 1 cup whipped cream, - whole loganberries for de­ corating.

Milanaise

Souff/e

MILANAISE SOUFFLE 3 eggs, separated, - 8 ozs. (1 cup) castor sugar, - 6 teaspoons grated lemon rind, - i cup lemon juice, 1 tablespoon gelatine, cup w a t e r , - ! , 12-oz. can evaporated milk (chilled), - whipped cream, cherries, chopped walnuts.

Grease 6 souffle dishes with butter and tie a piece of paper 3 inches higher than dish around the outside. Place egg-yolks, sugar, lemon rind and juice in the top of a double saucepan and cook till mixture thickens slightly. Soak gelatine in water, dissolve over hot water and add to lemon mixture, allow to become cold and beginning to set. Whip evaporated milk and egg-whites in separate bowls, till stiff, and fold into the mixture. Pour into souffle dishes and allow to set. When set, peel off paper from the sides and sprinkle chopped walnuts around the edge. Decorate top with whipped cream and piece of cherry. Yields 6 serves. CREAM AND APPLE LAYER DESSERT 8 ozs. (1 cup) b u t t e r , - 6 ozs . ( U cups) self-raising f l o u r , - 6 ozs. m cups) plain flour, - J teaspoon s a l t , - 6 ozs. ( I cup) castor s u g a r , - ! e g g , - v a n i l l a or lemon essence, - 2 cups sweetened stewed apple flavoured with lemon rind, - ^ pint cream, whipped, sv^eetened and flavoured.

Pre-heat oven to very moderate (gas 325°, electric 350°). Grease baking trays lightly with butter and line with paper. Sift flours and salt together, and rub in butter. Add sugar and mix into a firm dough with the beaten egg and vanilla essence. Wrap up in waxed paper and place in refrigerator for i to 1 hour. When firm, divide into 8 pieces. Roll out into circles approximately 8 inches in diameter. Lift carefully onto prepared tray and prick each circle. Bake 15-18 minutes until a pale golden colour. When cold, join together with alternate layers of apple and cream, finishing with cream on top. Spread sides with cream. Decorate the top with coarsely grated choco­ late. Allow to stand for 2-3 hours before cut­ ting into wedges. Yields 10 serves.

Pre-heat oven to moderate (gas 350°, electric 375°). Grease and paper an 8 inch sandwich tin with butter. Cream butter and sugar, beat in egg. Sift flour, cornflour and salt and mix in alternately with the milk. Place in tin and bake in oven 45-50 minutes. Cool. Split in half and pour melted butter over bottom layer. Add crushed loganberries to half the whipped cream and spread over bottom layer. Cover with top half of cake, spread with remaining cream and decorate with whole loganberries. Yields 8 serves. PEACH ROLL UP i cup (2ozs.) butter, - i cup orange juice and water c o m b i n e d , - ^ cup (4 ozs. s u g a r , - ! teaspoon grated orange r i n d , - 2 cups (8 ozs.) self-raising flour, - pinch of salt, - ! / 3 cup b u t t e r , - ^ cup m i l k , ! , 16 oz. can peaches, welt drained, - 1 tablespoon melted b u t t e r , - 1 / 3 cup firmly packed brown sugar,1 teaspoon cinnamon.

Simmer together J cup butter, orange juicewater mixture, sugar and rind for 5 minutes. Pour half this syrup into the base of a greased 9 inch square tin. Sift flour and salt into a bowl, rub in l/3rd cup butter and then add the milk to make a soft dough. Roll dough to an oblong 10 x 14 inches, brush with melted butter and sprinkle with cinnamon and brown sugar. Place peach slices on top and roll up mixture as for a Swiss roll. With a sharp knife, cut into 9 slices. Arrange these down on the syrup, pressing them lightly till they all touch. Bake in hot oven (gas 425°, electric 450°) for 15 minutes. Pour remaining syrup over and bake at reduced temperature (gas 375°, electric 400°) for 20 minutes longer or till golden brown. Serve hot with cream. Yields 9 serves. MOCHA ICE-CREAM 1 large can evaporated milk (chilled), - ^ cup (3 ozs.) brown sugar, - ! dessertspoon gelatine, - 2 table­ spoons water, - ! dessertspoon instant coffee, - ! des­ sertspoon cocoa, - vanilla.

Soak gelatine in water. Add coffee, cocoa, and brown sugar and dissolve over hot water. Cool. Whip milk till thick, fold in gelatine mixture. Place in refrigerator till firm. Yields 2, 1-pint trays.

"Standard 8 oz. measuring cup is used and all spoon measurements are level"

CORN AND BACON GRIDDLE CAKES

QUICK SNACKS

4 ozs. bacon, - 4 ozs. self-raising flour, -

pinch of

salt, - 1 egg, - ^ cup milk, - 2 tablespoons

melted

butter, - 1 cup whole kernel corn.

Chop bacon into small pieces, place in bowl and pour boiling water over. Set aside. Sift flour and salt into a bowl. Beat in egg and gradually blend in the milk. Add melted butter, corn and well drained bacon. Butter a griddle pan and when hot drop dessertspoon­ fuls of the mixture on it. Cook golden brown on both sides. Serve with grilled tomatoes. Yields 24 cakes; 4 serves. GRILLED TUNA SANDWICHES 8

slices

bread,

tablespoon Beef

Sandwich

tuncfieon

8-oz. can tuna, - 1 dessertspoon

lemon

juice, - 1 tablespoon finely chopped white onion, melted butter, - paprika.

BEEF SANDWICH LUNCHEON 1 slice Rye bread, buttered, -

buttered,-!,

mayonnaise, - 1

1 crisp lettuce leof, -

1 thick slice cold roost beef, - 1 oz. wedge Austra­ lian tasty Cheddar, - red pickled onion for garnish.

Place lettuce leaf on buttered rye bread. Add thick slice of cold beef, sprinkle with salt, a wedge of Australian tasty Cheddar and gar­ nish with a red pickled onion. Serve with a glass of chilled milk and a piece of fruit. This is a nutritious and appetising way of serving cold roast meat. Yields 1 serve.

Combine tuna, mayonnaise, lemon juice and onion. Spread mixture on half the bread slices. Top with remaining bread. Add paprika to melted butter and brush the outsides of the sandwiches. Grill till golden on both sides. Yields 4 sandwiches. TOASTED FRANKFURTS 1 loaf sliced fresh bread, crusts removed - 4 ozs. butter, - tomato

sauce, - 2

packets

frankfurts, - toothpicks, - 2 ozs. melted SALAMI HERO 1 horseshoe shaped loaf of bread, - 2 ozs. butter, ^ clove garlic, crushed, - 4 ozs. sliced salami sau­ sage, - 4 ozs. Australian Swiss cheese, cut into tri­ angles, - 2 peppers, cut into rings.

(1

lb.

each}

butter.

Pre-heat oven to moderate (gas 350°, electric 375°). Spread slices of bread with the softened butter and a little tomato sauce. Wrap each slice around a frankfurt and secure with toothpick. Brush with melted butter and bake in oven approximately 15-20 minutes till crisp. Yields 8 serves.

Pre-heat oven to hot (gas 425°, electric 450°). Cut bread half way through the loaf at 2 " intervals. Remove every second piece so as to form slots. Add crushed garlic to butter and spread loaf evenly. Place a slice of salami, cheese and pepper in each slot. Place in oven 15 minutes or until cheese melts. Serve immediately. Yields 4 serves.

PIZZA LOAF 1 plaited French loaf of bread, - 2 ozs. soft butter, 8

ozs.

Australian

Mozzarella

cheese,

sliced, •

2 tomatoes, sliced, - 12 pitted black olives, - 2 ozs. fresh

mushrooms,

sliced, - 1 oz. grated

Australian

Parmesan cheese.

Pre-heat oven to hot (gas 425°, electric 450°). Split loaf in halves lengthways. Spread liber­ ally with butter. Place Mozzarella slices over bread and arrange tomato slices, black olives and mushrooms over the top of cheese. Top with grated Parmesan cheese and bake 15 minutes. Serve hot. Yields 6 serves.

"Standard 8 oz. measuring cup is used and all spoon measurements are level"

DAIRY FOODS SERVICES Dairy Foods Services is a section set up by the Australian Dairy Produce Board to bring together all the facts, known about foods made from milk. By applying this information to the practical problems of baking and meal preparation, the staff of Dairy Foods

Recipes are tested in both gas and elec­ tric stoves and may require baking sev­ eral times before the desired result is achieved. All recipes are judged for ease of preparation, attractive appear­ ance, nutrition, flavour and general acceptability as well as cost and portion yield. A n important factor in creating recipes in the Dairy Foods Services kitchen is the analysis of nutritional value. Every recipe tested and judged satisfactory is thoroughly analysed so that protein, mineral, vitamin and calorie content of every dish is known and recorded. This information highlights the value of dairy foods in balancing the nutritional needs of people of all ages and facilitates plan­ ning either special diets or balanced family needs.

Services, working in a kitchen designed to maintain average home conditions, create easily made, attractive and nutri­ tious recipes for the housewives of Aus­ tralia. The Director of Dairy Foods Services says: "Our aim is to keep a close-to-the-home realism in recipe making so that we may be of greatest practical assistance to the Australian housewife".

The Director says of Dairy Foods Ser­ vices: " W e are here to help the Aus­ tralian housewife with her problems in family feeding. If you need practical assistance with special recipes or family meal planning; if you would like infor­ mation on the uses and nutritive value of dairy foods, please write to us. W e hope the few utility recipes given here will be of interest, we are con­ fident that they will prove what good cooks the world over know — nothing puts so much value, flavour and versa­ tility into meal planning as Nature's own foods — milk, butter and cheese".

Dairy Foods Services, Australian Dairy Produce Board, 406 Lonsdale Street, Melbourne,

j ^ j

METEOR PRESS PTY.LTD. MELBOURNE AUSTRALIA

C.l.

No.

C4/100M/66.