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TAKE ADVANTAGE OF THIS MEETING TO PROVIDE SOME SPECIAL MU HOSPITALITY

DECORATIONS

You may like to use this opportunity to encourage your members to decorate your hall or meeting place with an MU theme/colours.

White tablecloth Blue serviettes Yellow floral arrangements Perhaps for a different look members may enjoy bringing along silver/china tea service and be responsible for the pouring of the tea/coffee, paper doyleys or plates, sugar cubes – reminiscent of the style of Mary Sumner meetings. RECIPES TO ASSIST YOUR CATERING FOR MORNING TEA, LUNCH OR SUPPER.

A Devonshire Tea is an easy alternative. Try this quick scone recipe, or this easy fruit cake.

Scone Recipe

Sift three cups of self-raising flour, Make a well in the centre, Pour in 250ml cream and 250ml lemonade, mix to a firm dough, cut and bake in a hot oven.

Easy Fruit Cake

1kg mixed fruit 2 cups boiling water 2 teaspoons instant coffee 2 cups self-raising flour

Make up the coffee with boiling water, soak fruit in coffee overnight, stir in flour, bake in oven for about 1⅟2 hours.

Bite sized sandwiches

Sliced roast beef is available from delicatessens. Pastrami or other sliced meats can be used. 100g smoked salmon slices 15g soft cream cheese 2 teaspoons finely chopped dill 2 loaves sliced white bread 1 medium avocado 2 teaspoons lemon juice Soft butter for spreading 6 slice rare roast beef 2 tablespoons mango chutney

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Finely chop the smoked salmon, then mix with cream cheese and dill. Spread 7 slices of bread with the salmon mixture. Top each of these slices with another slice of bread. Mash the avocado flesh with the lemon juice. Spread avocado onto the top slice of bread. Top each sandwich with a plain of bread, so that each sandwich is a triple-decker, comprising three slices of bread and two layers of filling. Press the sandwiches firmly together. Wrap each sandwich tightly in plastic wrap and refrigerate. Arrange the roast beef on 7 slices of buttered bread. Trim the beef as necessary in order to cover the bread evenly. Butter 7 slices of bread and place them butter-side down onto the roast beef. Spread mango chutney onto 7 slices of buttered bread and place them spread-side down on top of the sandwich so that, again, each is a triple-decker. Press the sandwiches firmly together. Wrap each sandwich tightly in plastic wrap and refrigerate.

Makes 56 To serve: Remove the plastic wrap. Using an electric or serrated knife, remove the crust from each sandwich and then cut each sandwich into four even sized squares. Bite-sized sandwiches can be made up to 6 hours ahead of time. Wrap securely in plastic wrap, refrigerate. After cutting, allow to stand for 15 minutes to enhance the flavour.

• Use a French stick loaf – spread with cream cheese, smoked salmon, and decorate with fresh dill sprigs.

• Vol-a-vent cases (from supermarket) can be an easy hot savoury. Make a simple white sauce and fill with salmon or mushrooms. Use curried mince, or chopped ham in scrambled egg.

Tuna Cheese Creams

125g packet cream cheese ½ cup grated tasty cheese ¼ cup parmesan cheese 1 tablespoon sour cream 415g can tuna drained 1 tablespoon chopped chives ½ teaspoon seeded mustard 2 cups flaked toasted almonds

Blend all cheeses, cream, tuna until smooth, roll 2 teaspoons of mixture in nuts (crush nuts a little), shape into balls, refrigerate one hour before serving.

Makes about 55.

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Parsley and Cheese Muffins

1¼ cups of self-raising flour, 1 teaspoon baking powder, ½ cup grated tasty cheddar, ½ cup crumbled fetta cheese, 30g camembert cut into small pieces, ¼ cup of grated parmesan cheese ½ cup chopped parsley, 1 egg, lightly beaten, 60g butter, melted, ¾ cup milk.

Preheat the oven to moderate 1800C (1600C fan forced). Lightly grease two trays of 12-hole mini muffin cups. Sift the flour and baking powder into a bowl. Add the cheeses and parsley. In a bowl, combine the eggs, butter and milk. Add to dry ingredients. Spoon into muffin cups. Bake 18-20 minutes. Serve warm.

Makes 24. Date and Orange Muffins

2 navel oranges ½ cup chopped pitted dried dates 1 egg 125g butter, melted 1½ cups self-raising flour ½ cup caster sugar 1 teaspoon bicarbonate of soda Icing sugar, to dust

Preheat the oven to 2000/180

oC fan forced. Line a 12-hole (⅓-cup) muffin tray with paper

cases.

Peel and chop 1 orange; juice remaining orange. Process chopped orange, orange juice,

dates, egg, butter, flour, sugar and bicarbonate of soda until just combined.

Spoon into prepared holes. Bake for 20 minutes or until skewer inserted at centre comes

out clean. Stand in a pan for 5 minutes, then transfer to a wire rack to cool.

Serve dusted with icing sugar.

Makes 12 Cold Tea Loaf

1 cup cold tea 1 cup sugar 500g mixed fruit 1x50g egg, lightly beaten 2 cups self-raising flour

Soak tea, sugar and mixed fruit overnight. Add egg and sifted flour to fruit mixture, beat well. Place into a greased and base lined 25cm x 12cm x8cm loaf tin. Bake in a slow oven (1600C) for 1¾ – 2 hours. Store in an airtight container – will keep for 2-3 weeks.

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Pistachio Chocolate Slice

1 cup self-raising flour 1 cup coconut ½ cup brown sugar 125g butter, melted

Combine together and spread in greased lamington tin. Cook for 15 minutes

1 cup milk chocolate bits 1 cup dark chocolate bits 1 cup pistachio nuts 1 cup shredded coconut 1 tin condensed milk

Mix above ingredients together. Place on top of cooked base, then cook for a further 25 minutes.

A Versatile Slice

Base 125g butter ½ cup sugar 1 cup self-raising flour 1 cup coconut

Topping 2 eggs 1 teaspoon vanilla ¾ cup brown sugar ½ cup coconut 2 level tablespoons plain flour ½ teaspoon baking powder

Add any of these: ½ cup chopped pecan nuts, ½ cup sultanas, ½ cup chocolate chips ½ cup chopped ginger or apricots (We suggest 2 or 3 of them)

Base

Melt butter in microwave, add sugar, flour and coconut and press into greased paper sliced slice tin and bake for 15 minutes in a moderate oven.

Topping Spread over hot base and return to oven for a further 20 minutes. This will give 24 generous slices.

This freezes well. Put into one of those snap lock freezer bags and it doesn’t take up space.

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Delicious Apple Squares

340g packet vanilla cake mix 1 cup desiccated coconut 125g melted butter 400g can pie apple 300g carton sour cream 1 egg, lightly beaten 2 teaspoons cinnamon sugar

Preheat oven to 1800C. Grease 18cm x 28cm slice pan. Line base and sides with baking paper. In large bowl, combine cake mixture, coconut and melted butter. Press into prepared pan and bake for 15-20 minutes. Cool slightly. Press apple over base. In small bowl, combine sour cream and egg. Pour over apple and sprinkle with cinnamon sugar. Bake 15-20 minutes until set. Cool in pan and slice into squares.

Forgotten Cookies

MAKES ABOUT 30 2 egg whites ¾ cup caster sugar ½ cup Walnuts or Pecans, chopped (if nut allergies are a problem, substitute 150g of white chocolate chopped) 150 Dark chocolate chopped 1 teaspoon vanilla Set oven to 180° C Line baking trays Beat egg whites add sugar gradually Stir in nuts, chocolate, vanilla Spoon teaspoons on to tray leave space to spread Make sure oven temperature has reached 180°C before putting trays in oven. Turn oven off Leave in oven over night or until outside of cookies is hard (at least 2 hours). Keep in air tight container