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8/14/2019 Dairy Foods Recipes
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EASY TO PREPARE
NATURE'S FINEST
DAIRY FOODS RECIPES
F O R H E A L T H & H A P P Y M E A L T I M E S
A U S T R A L I A N D A I R Y P R O D U C E B O A R D
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MAIN MEAL DISHES
Fr ench On / o n Soup
FRENCH ONION SOUP
1^ lbs. small white onions, - 4 tablespoons butter,
1 teaspoon sugar,-2^ pints stock,-4 ozs. white
wine,-salt, 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 eachlayer 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 AND SPAGHETTI BAK E
1 lb. flake fillets,-i teaspoon salt, - squeeze lemon
juice, - 2 ozs. butter, - 4 ozs. mushrooms, peeled
and sliced,-2 tablespoons finely chopped shallots,-
1, 1-lb. can tomatoes,'-2 tablespoons tomato paste,-
2 tablespoons white wine,-4 ozs. spaghetti, cooked
in boiling salted water,-4 ozs. grated Australian
tasty Cheddar cheese.
Pre-heat oven to moderately hot (gas 375°,
electric 400°). Wash fillets, sprinkle with saltand lemon juice and place in a shallow panof boiling water. Poach for 15 minutes. Drain
and flake with a fork. Melt butter in a saucepan 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, poursauce over and mix thoroughly. Sprinkle with
grated cheese and bake for 35 minutes. Servewith fluffy potatoes. Yields 4-6 serves.
COLDEN CORNED BEEF ROLL
2 ozs. butter,-! dessertspoon pickles, - H cups
diced corned beef, - 1 tablespoon chopped parsley, -
8 ozs. (2 cups) self-raising flour, - i teaspoon salt, -
pinch cayenne pepper,-! oz. butter , -2 ozs. cup)grated tasty Australian Cheddar cheese, - ^ cup milk,
• milk for glazing.
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 fewplaces 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.
Cheese Sauce:
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 CROQUET TES
3 tablespoons butter, - 3 tablespoons flour, - 1 cup
milk,-! teaspoon curry powder,-salt and pepper,-
^ teaspoon mustard,-4 hard-boiled eggs, finely
chopped, " i cup finely chopped celery, - flour, -1
egg, sl ight ly beaten,- | 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 do),-2 tablespoons butter,-J cup dry
white w i n e , p i n t cu ltured 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 wineand 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.
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BETWEEN MEALS
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 1hour. Bring to the boil and cook until apricots
are soft. Drain any liquid off apricots. Allowto cool.
Pre-heat oven to moderate (gas 350°, electric375°). Grease two 7" sandwich tins withbutter and line with paper.
Sift flour and salt into a basin and add castor
sugar. Make a well in the centre of dry ingredients and beat in the softened butter. Addegg, milk and J cup apricot pulp. Continuebeating 2-3 minutes. Place mixture into tinsand bake in oven 25-30 minutes. When cool,
join together and frost with apricot buttercream. Yields 12 serves.
Apricot Butter Cream:
2 ozs. bu t te r , - ! cup (5 ozs.) sifted icing sugar, - 3
tablespoons apricot pulp,-1-2 tablespoons milk.
Cream butter, add icing sugar and apricotpulp. Beat until smooth. Blend in milk andspread over cake.
APPLE CAKE
4 ozs. cup) butter, - 4 ozs. cup) castorsugar,-2 eggs, - 4 ozs. [1 cup) flour, - 4 ozs. (1 cup)
cornflour,-! teaspoon baking powder, - pinch of salt.
Apple Mixture:
3 apples, peeled and grated, - grated rind of !
lemon,-2 tablespoons sugar.
Icing:
^ lb. icing sugar,- juice of one lemon,-! teaspoon
ground cinnamon, - 1 dessertspoon butter.
Pre-heat oven to moderate (gas 350°, electric375°). Grease with butter an 11" x 8" slabtin.
Cream butter and castor sugar. Add well
beaten eggs. Stir in lightly the sifted flour,cornflour, salt and baking powder. Spreadhalf the mixture in the prepared tin. Cover
with the apple mixture previously preparedand mixed together. Add remainder of cakemixture, spreading with a knife dipped in hotwater if necessary. Bake from 20-30 minutes
in oven. When cool, cover with warm icing
flavoured with lemon juice. Sprinkle withcinnamon. Yields 24 slices.
APPLE CHEESE BREAD
8 ozs. (2 cups) self-raising flour, - ^ teaspoon salt, -
4 ozs. a cup) but ter , -4 ozs. ( i cup) castor sugar,-
2 ozs. cup) grated, Australian tasty Cheddar
cheese, - 2 eggs, -1 cup shredded row apple, - ^ cup
chopped walnuts.
Pre-heat oven to moderate (gas 350°, electric375°). Sift flour and salt. Cream butter and
castor sugar until light and fluffy. Add gratedCheddar and mix thoroughly. Add the eggsone at a time and beat well between eachaddition. Add half the sifted flour and salt,
blend well, then add shredded raw apple andwalnuts. Add the remaining flour and salt andplace in a buttered 8J" x 5J" loaf pan andbake 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 rind,-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°, electric350°). Cream butter and sugar until light andfluffy. Blend in sifted flour, salt and lemonrind 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 withsalt in a bowl till foamy. Add sugar graduallyand beat until thick and lemon coloured, blend
in flour, baking powder, coconut, dates andlemon juice. Spoon over partly baked crust.Bake 20-25 minutes longer or until top is firmand golden brown. Cool and cut into squares.
Yields 24 slices.
MINT CREAM BISCUITS
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.Ad d sifted flour, salt and custard powder.Form into I" balls and place on greasedbaking tray. Press flat with a fork. Bake 15-20
minutes. When cold join together in pairswith 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 andcolouring. Moisten with a little milk, if toostiff.
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DESSERTS
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 water , - ! , 12-oz.
can evaporated milk (chilled), - whipped cream,
cherries, chopped walnuts.
Grease 6 souffle dishes with butter and tie apiece of paper 3 inches higher than disharound the outside. Place egg-yolks, sugar,lemon rind and juice in the top of a doublesaucepan and cook till mixture thickensslightly. Soak gelatine in water, dissolve over
hot water and add to lemon mixture, allow tobecome cold and beginning to set. Whipevaporated milk and egg-whites in separatebowls, till stiff, and fold into the mixture. Pourinto souffle dishes and allow to set. When set,
peel off paper from the sides and sprinklechopped walnuts around the edge. Decoratetop with whipped cream and piece of cherry.
Yields 6 serves.
CREAM AND APPLE LAYER DESSERT
8 ozs. (1 cup) but ter , -6 ozs .( U cups) self-raising
f lou r , -6 ozs. m cups) plain flour, - J teaspoon
sa l t , -6 ozs. (I cup) castor sug ar, - ! egg, -vani l la
or lemon essence, - 2 cups sweetened stewed apple
flavoured with lemon r ind, - ^ pint cream, whipped,
sv^eetened and flavoured.Pre-heat oven to very moderate (gas 325°,electric 350°). Grease baking trays lightlywith butter and line with paper. Sift floursand salt together, and rub in butter. Add sugarand mix into a firm dough with the beatenegg and vanilla essence. Wrap up in waxedpaper and place in refrigerator for i to 1 hour.When firm, divide into 8 pieces. Roll out intocircles 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 withalternate layers of apple and cream, finishingwith cream on top. Spread sides with cream.Decorate the top with coarsely grated choco-late. Allow to stand for 2-3 hours before cutting into wedges. Yields 10 serves.
LOGANBERRY SHORTCAKE
3 ozs. bu t te r , - 4 ozs. ( i cup) castor sugar,-! egg , -
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.
Pre-heat oven to moderate (gas 350°, electric375°). Grease and paper an 8 inch sandwichtin with butter. Cream butter and sugar, beatin egg. Sift flour, cornflour and salt and mixin alternately with the milk. Place in tin andbake in oven 45-50 minutes. Cool. Split in half and pour melted butter over bottom layer.
Add crushed loganberries to half the whippedcream and spread over bottom layer. Cover
with top half of cake, spread with remainingcream and decorate with whole loganberries.
Yields 8 serves.
PEACH ROLL UP
i cup (2ozs.) butter, - i cup orange juice and
water combined,-^ cup (4 ozs. sugar,-! teaspoon
grated orange rind,-2 cups (8 ozs.) self-raising
flour, - pinch of salt, - ! / 3 cup but ter , -^ cup mi lk , -
! , 16 oz. can peaches, welt drained, - 1 tablespoonmelted but ter , -1/3 cup firmly packed brown sugar,-
1 teaspoon cinnamon.
Simmer together J cup butter, orange juice-
water mixture, sugar and rind for 5 minutes.Pour half this syrup into the base of agreased 9 inch square tin. Sift flour and saltinto a bowl, rub in l/3rd cup butter and thenadd the milk to make a soft dough. Roll
dough to an oblong 10 x 14 inches, brush withmelted butter and sprinkle with cinnamon andbrown sugar. Place peach slices on top androll up mixture as for a Swiss roll. With asharp knife, cut into 9 slices. Arrange thesedown on the syrup, pressing them lightly tillthey all touch. Bake in hot oven (gas 425°,electric 450°) for 15 minutes. Pour remainingsyrup over and bake at reduced temperature(gas 375°, electric 400°) for 20 minuteslonger or till golden brown. Serve hot withcream. 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, - vani l la.
Soak gelatine in water. Add coffee, cocoa, andbrown 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"
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QUICK SNACKS
Beef Sandwich t u n c f i e o n
BEEF SANDWICH LUNCHEON
1 slice Rye bread, buttered, - 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. Addthick 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.
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.
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 liberally 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.
CORN AND BACON GRIDDLE CAKES
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 sl ices bread, but tered,- ! , 8-oz. can tuna, - 1
tablespoon mayonnaise, - 1 dessertspoon lemon
juice, - 1 tablespoon finely chopped white onion, -
melted butter, - papr ika.
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 (1 lb. each}
frankfurts, - toothpicks, - 2 ozs. melted butter.
Pre-heat oven to moderate (gas 350°, electric375°). 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.
"Standard 8 oz. measuring cup is used and all
spoon measurements are level"
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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
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".
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.
An 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.
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.
We 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, C.l.
j ^ j M E T E O R P R E S S PTY .L T D . M E L B O U R N E A U S T R A L I A N o . C 4 / 1 0 0 M / 6 6 .
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