Sale Branch
Country Women's Association of Victoria
Recipes
Linda’s Freezer Soup
1 bacon hock
5 peppercorns,
2 bay leaves
250 gm (half a packet) dried red kidney beans
250 gm (half a packet) split peas
2 carrots
2 potatoes
4 sticks of celery
2 onions
5 peppercorns
2 bay leaves
1 small dried chilli (optional)
2 cloves garlic, crushed
half a cup chopped parsley
half tsp mixed herbs
The night before cover the hock with water, add peppercorns, bay leaves, dried chilli, bring to a boil and simmer for about an hour or until the meat starts to come away from bone. It does help if you slit the skin once it has started to simmer. Remove meat and refrigerate over night. Allow stock to cool overnight. Pour boiling water over split peas and kidney beans and allow to soak overnight. You will need about three cups water per cup of peas/beans.
Next day Lift fat off top of stock. Bring to boil and simmer Rinse kidney beans and split peas Add kidney beans and split peas Peel and cube potatoes, chop carrots, celery (I include tops,Healthy Heart cookbook says to trim) and onions, add Add garlic, parsley and mixed herbs. Simmer half an hour or until potato starts to break up.
Meanwhile, fragment cold meat, discarding fat, skin and bones. Remove soup, allow to cool sufficiently to barmix until half broken down (or put half through a food processor) Mix soup and meat, discard peppercorns (if you can find them) and bay leaves. Bring to boil and simmer 15 minutes Serve or allow to cool, and freeze in single or double serves.You can also add: tomato paste or a can of tomatoes, Sweet potato, Turnip, Parsnip, Pumpkin, Pasta (towards the end), rice, barley or chick peas.
I make this in a 7 litre stock pot, and just add water to the top. Makes 15 very generous serves at 65cents a serve for ingredients (assuming certain herbs spices/parsley etc in pantry or garden). The whole pot can be made for less than $10, and will last for weeks when frozen.
Florence's Quick Mix Fruit Slice
1 cup S.R. Flour
1 cup mixed fruit
1 cup coconut
vanilla
1 cup castor sugar
1 beaten egg
quarter a pound of butter
Sift flour, add sugar, coconut and fruit. Stir in egg and melted butter. Press into tin. Cook in moderate oven for 35 minutes, cool and cut into squares. I use a 11 x 7 inch tin.
Florence's Luscious Fruit Roll
1 tin conensed milk
1 cup chopped walnuts
1 cup sultana
1 tsp vailla essence
1 pkt crushed biscuits
1 pkt marshmallows
1 pkt cherries, chopped
2 dessertspoons cocoa
Cut marshmallows, pink and white, in halves. Smaller is even better. Mix all dry ingrediants together well, then add condensed milk. Form into four long sausages about 4cm in diam. Roll in coconut. Cover with aluminium foil and freeze. When ready to use, cut into pieces about 1cm thick.
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Last updated on 19 October 2003