Hunger Busters/Soups/Recipes

CHICKEN AND ALMOND PILAF

2 cups Basmati Rice
30g Butter or Margarine
1 small Onion, finely chopped
Salt and Pepper to taste
4 cups boiling Chicken Stock
1 cup diced cooked Chicken
1 cup diced mixed Vegetables, cooked or raw
2 tbs toasted Almond halves

Melt butter in a saucepan, add onion and cook gently until soft.
Rinse rice, drain, and then add to saucepan. Season with salt and pepper,
and cook rice (stirring frequently) until it becomes translucent.
Pour in stock, bring to the boil again, then reduce heat, cover and cook gently
for about 20 minutes (or until all the liquid is absorbed and rice is tender).
Remove lid and add chicken, vegetables, and almonds to the rice, and cook,
uncovered, for 1-2 minutes. Mix well, then "fluff up" rice with a fork before serving.

Serves 4-6

Source : Adapted from Margaret Fulton's Encyclopedia of Food and Cookery

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Thin White Sauce
1 tbs butter or fat
1 tbs flour
1/4 tsp salt
1 cup milk, cream, or stock

Medium White Sauce
2 tbs butter or fat
2 tbs flour
1/4 tsp salt :
1 cup milk, cream, or stock

Thick White Sauce
3 tbs butter or fat
3 tbs flour
1/4 tsp salt
1 cup milk, cream, or stock

Use methods 1, 2, or 3 (below). Makes 1 cup sauce.

WHITE SAUCE USES:
Thin Sauce ..... Use as base for cream soups and other sauces.
Medium Sauce ... Use for creamed and scalloped dishes, and gravies.
Thick Sauce .... Use for croquettes and souffles.
Method 1: Melt fat, stir in flour and salt. Cook until mixture
bubbles.
Remove from heat; add liquid, and stir until smooth. Cook in double
boiler or over low heat until mixture thickens, stirring constantly
or not at all.
Method 2: Melt fat and remove from heat. Add flour and salt.
Stir until smooth. Add liquid gradually, stirring constantly
over low heat until mixture thickens.
Method 3: Stir enough liquid into flour and salt to form a thin
smooth paste. Scald remainder of liquid in double boiler. Add
flour paste to hot liquid, stirring constantly until mixture
thickens. Cover and cook 20 minutes longer. Stir in fat just
before serving. To keep hot and prevent crust from forming over
sauce, place over hot water and cover tightly.

FOR A PERFECT WHITE SAUCE
(1) Melt butter; stir in flour and salt.
(2) Add milk gradually; stir until smooth.
(3) A perfect white sauce is smooth, glossy, satiny.

WHITE SAUCE VARIATIONS
Asparagus Sauce: Add 1/2 cup cooked or canned asparagus, cut
into small pieces, to hot medium white sauce. Serve with omelets or souffles.
Caper Sauce: Add 3 to 4 tablespoons chopped capers and 1 teaspoon
lemon juice to white sauce. Serve with fish.
Cheese Sauce: Add 1/2 to 1 cup chopped or grated American cheese
and a dash of Worcestershire sauce or paprika (optional) to white
sauce. Stir over hot, not boiling, water until cheese is melted.
Serve with fish, eggs, macaroni, or rice.
Cheese Olive Sauce: Prepare think white sauce and omit salt.
Add 1/2 to 1 cup chopped or grated American cheese and ½ cup
stuffed olives to white sauce. Stir over hot, not boiling, water
until cheese is melted. Serve with macaroni, rice, or vegetables.
Cheese Tomato Sauce: Use 1/2 cup tomato juice or strained tomatoes
and 1/2 cup milk in preparing medium sauce. Add 1/4 cup grated
or finely cut American cheese to hot sauce. Stir until melted.
Serve over cauliflower.
Crabmeat Sauce: Remove bony particles from crabmeat and add
1/2 to 1 cup flaked canned crabmeat to seasoned medium white
sauce. Flavor with 1 tablespoon dry sherry wine if desired.
Cream Onion or Celery Sauce: Saute 1/4 cup finely chopped onion
or celery in 1 tablespoon butter or margarine. Add to 1 cup medium white sauce.
Creole Sauce: Use tomato juice or strained tomatoes for the
liquid. Saute minced onion, chopped green pepper, and minced
celery in the butter before flour is added.
Curry Sauce: Add 1/4 to 1/2 teaspoon curry powder with dry ingredients.
Serve with chicken, lamb, rice, or fish.
Dill Sauce: Add 3 tablespoons minced fresh dill to 1 cup hot
sauce, seasoned medium white sauce.
Egg Sauce: Add 2 chopped hard-cooked eggs to white sauce, additional
salt, and a dash of paprika. Serve with fish.
Goldenrod Sauce: Add 2 chopped hard-cooked egg whites to 1
cup seasoned medium white sauce. Pour over fish and sprinkle
with chopped hard-cooked egg yolks.
Green Pea Sauce: Add 1/2 cup hot cooked or canned peas and
1 tablespoon chopped pimento to hot medium white sauce. Serve
with omelets or salmon or tuna loaf.
Horseradish Sauce: Add 2 to 4 tablespoons prepared drained
horseradish, and 1/4 to 1/2 teaspoon prepared mustard to white
sauce. Serve with boiled beef or corned beef.
Lobster or Shrimp Sauce: Add 1/2 to 1 cup canned or cooked
lobster meat or shrimp, cut into small pieces to seasoned medium
white sauce. For added flavor, add a tablespoon dry white wine.
Serve with omelets, baked, broiled, or poached fish.
Milanese Sauce: Use 1/2 cup veal stock and ½ cup milk in
preparing medium white sauce. Add 2 tablespoons grated parmesan
cheese to the thickened sauce. Serve with veal.
Mock Hollandaise Sauce: To 1/2 cup well seasoned white sauce,
add equal amount of mayonnaise and enough lemon juice to sharpen.
Serve on asparagus and other green vegetables.
Mushroom Sauce: Add 1/2 to 1 cup sliced cooked or canned mushrooms
to white sauce. Serve with chicken or vegetables.
Mustard Sauce: Add 1 tablespoon prepared mustard to white sauce.
Serve with fish or tongue.
Oyster Sauce: Gently cook 1/2 cup small oysters in their own
liquid until they plump and edges begin to curl, about 5 minutes.
Add to hot medium white sauce. Serve with omelets, fish patties, and timbales.
Paprika Sauce: Add 1/2 to 1 teaspoon paprika with dry ingredients.
Season with 1/4 teaspoon lemon.

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EASY STUFFED MUSHROOMS

1 Carrot
1/3 lb Squash
1 small Onion
10 Mushrooms

Shred carrot and squash and chop onion and put in a bowl.
Take the stalks out of the mushrooms and chop them up really fine with the
rest of the goodies and saute for about 10 minutes.
Brush the caps with olive oil and put in a pan then stuff with the goodies and
bake at 400F for 15 to 20 minutes.

Serves 2

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CREAMY SCALLOPED POTATOES

Butter or margarine
2 tbs All-purpose flour
1/2 tsp Salt
1/8 tsp Pepper
1½ Cups Milk
2 kg Potatoes, peeled and thinly sliced
2 tbs Finely chopped onion

In a small saucepan over low heat, melt butter.
Stir in flour, salt and pepper until smooth and bubbly.
Gradually add milk, stirring constantly. Bring to a boil; boil for 2 minutes.
Remove from the heat.
In a greased 1-quart baking dish, layer half of the potatoes.
Add the onion and half of the sauce. Top with remaining potatoes and sauce.
Cover and back at 180°C / 350°F degrees for 35-40 minutes or until potatoes are tender.

Yield: 2 servings

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FRAGRANT RICE

1 cup rice
1 ½ cups Water
1 Star Anise
1/4 tsp Turmeric
1/4 tsp Coriander seeds
1 Bay leaf
1 rindless Bacon rasher
1 tbs Water, extra

Combine rice and water in a 4 cup microwave-safe dish. Tie up the star anise, turmeric,
coriander, cumin and bay leaf in a muslin bag, add to rice and water.
Cook on HIGH (100%) power for 7 minutes. Top with bacon, cook for 7 minutes.
Remove bacon, stir in extra water, cover and stand for 5 minutes. Remove
spice bag. Chop bacon, fold into rice.
To freeze : Pack cold rice in freezer bags or rigid container. Exlude air, seal, label, date
and freeze. To serve : Thaw in refrigerator or microwave oven.
Cover, reheat in mocrowave oven on HIGH (100%) power until thoroughly heated.
Storage time : 3 months

Serves 4-6

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CRUSTY GARLIC BREAD

2 clives Garlic, crushed
2 tsp Olive Oil
2 tbs chopped fresh Parsley
2 tbs chopped fresh Thyme or 2 tsp dried Thyme
2 tsp chopped fresh Marjoram or 1/2 tsp dried Marjoram
1/2 tsp Paprika
2 tbs grated Parmesan Cheese (optional)
2 small loaves (125g each) Italian or French bread

Preheat oven to 180C. In a small bowl, combine the garlic and oil. Mix well.
In another bowl, combine parsley, thyme, marjoram and paprika. Add parmesan
if using, mix well. Cut each loaf crosswise into diagonal slices. Brush cut sides of
slices with garlic oil. Sprinkle herb mixture between slices. Wrap each tightly in foil,
place on a baking tray. Bake until heated through, about 10-15 minutes. Unwrap
and serve immediately.
May be frozen : Prepare bread but do not bake. Wrap loaves in plastic wrap and
then in foil. Freeze for up to 1 month. To heat, preheat oven to 180C. Remove foil
and plastic wrap from loaves, rewrap in foil. Place on a baking tray and bake until
heated through, about 25 - 30 minutes.

Makes 10 slices

Source : Quick Light & Delicious

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VEGETABLE SLICE

1 tbs Oil
1 large Onion, finely chopped
3 rashers Bacon, finely chopped
3 medium Zucchini, grated
1 medium Carrot, grated
150g Pumpkin, grated
1 cup grated Cheddar Cheese
1/2 cup Self-Raising Flour
5 Eggs, lightly beaten

Preheat oven to moderate 180C. Brush a deep 20cm square cake tin with melted
butter or oil and line base with baking paper. Heat oil in a heavy-based frying pan,
cook onion and bacon until onion is soft and bacon is brown. Drain on paper towels.
Combine the grated zucchini, carrot, pumpkin, cheese and flour in a large mixing bowl.
Add onions and bacon. Stir in eggs until well combined. Pour into prepared tin, bake
for 30 minutes or until set and golden. Serve warm or at room temperature with
salad and bread.

Serves 6

Source : Family Circle. Delicious Quiches & Flans

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STORE CUPBOARD MARINADE
Keep this marinade handy while cooking meat.
Brush food at regular intervals while barbecuing to moisten and flavour evenly.

1/4 cup Red Wine
1/4 cup Oil
1/4 cup Barbecue Sauce
2 tbs Tomato Sauce
2 tsp Worcestershire Sauce
1 tsp Chilli Sauce
1/2 tsp Ground Pepper
1/2 tsp dried Herbs

Combine all ingredients and use to marinate beef or lamb.
This marinade will store well in airtight container in he fridge for up to 1 week.

Makes 1 1/4 cups

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LIME MARINADE

This flavoured marinade can also be used as a salad dressing.

1/2 cup Olive Oil
3/4 cup Lime Juice
2 tbs finely chopped Coriander
2 tsp Sugar
2 tsp Sesame Oil

Combine all ingredients and use to marinate quail and chicken.
Use any finely chopped fresh herbs for this easy marinade.

Makes 1 1/4 cups

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PINEAPPLE AND GINGER MARINADE

This tropically inspired marinade gives a sweet flavour and rich colour to barbecued meats. There
are many honeys from which to choose, a very strongly flavoured one may tend to dominate.

3/4 cup Pineapple Juice
1/4 cup Orange Juice
1/4 cup Honey
2 tbs Oil
1 tbs grated fresh Ginger

Combine all ingredients. Use to marinate pork, chicken or lamb.
Store this marinade in an airtight container and it will keep for three days in the fridge.

Makes 1 1/2 cups

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WHITE WINE AND HERB MARINADE

This is a marinade suitable for a number of foods. Simply use a variety of fresh herbs to
complement the food at hand. For seafood use thyme, dill, parsley or a combination of these.
Lamb is best with mint or with rosemary. Marjoram and sage are both good with veal. Tarragon
and sage are particularly good with chicken. Marjoram, parsley and thyme go well with poultry.

1 cup Dry White Wine
1/2 cup Olive Oil
1/4 cup Lemon Juice
1/4 tsp ground White Pepper
2 tsp crushed Garlic
6 Spring Onions, finely chopped
3 tbs chopped Fresh Herbs or
3 tsp Dried Herbs

Combine all ingredients and use with lamb, chicken, veal or seafood.
If using dried herbs, soak briefly in 1 tbs boiling water and add with the liquid to the marinade.

Makes 1 1/2 cups

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MARINATED BABY MUSHROOMS

500g Button Mushrooms, halved
1/2 cup Olive Oil
1/2 cup White Wine Vinegar
3 cloves Garlic, chopped
2 tbs chopped fresh Parsley
2 tsp chopped Chilli
1 tsp Caster Sugar
Salt and Pepper to taste

Wipe mushrooms with a damp cloth and trim stalks to the level of the cap.
Place mushrooms in a large bowl. Combine oil, vinegar, garlic, parsley,
chilli, sugar, salt and pepper in a screwtop jar. Shake well.
Pour marinade over mushrooms , toss to combine. Cover with plastic
wrap and refrigerate for at least 1 hour. Mushrooms can be marinated
for up to 2 days, depending on the intensity of the flavour wanted.
Turn mushrooms occasionally as they marinate.
Serve mushrooms at room temperature with other marinated
vegetables as an antipasto platter, if desired.

Serves 6-8

Source : Family Circle. Basics to Brilliance, Christmas Recipes

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MARINATED MUSHROOMS

500g Button Mushrooms, discard stems
Marinade :
2tbs fresh Lemon juice
1/4 cup fresh Orange juice
1 tsp Red Wine Vinegar
2 cloves Garlic, minced
1 tbs finely chopped fresh Parsley
freshly ground Black Pepper

Marinate mushrooms overnight or for at least 2 hours.
BBQ for 5 minutes and serve.

Serves 4

Source : Margaret Gee's Low Cholesterol Cuisine

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MUSHROOMS WITH GARLIC

500g Button Mushrooms, thinly sliced
3 cloves Garlic, finely chopped
1 Red Onion, finely chopped
2 tbs White Wine Vinegar
2 tbs fresh Orange juice
2 tbs finely chopped fresh Parsley for garnish

Combine all ingredients and allow to stand for 1 hour.
Serve as a cold entree or appetiser.

Serves 4-6

Source : Margaret Gee's Low Cholesterol Cuisine

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CHILLI MUSHROOM CAPS

The important thing about this recipe is not to turn the mushrooms during cooking.
As the butter melts down the stalk of the mushroom, the cap catches the butter along
with all the mushroom juices.

12 large Mushrooms
Chilli Butter :
60g Butter, softened
2 tsp Hot Chilli Sauce
1 tsp Ground Sweet Paprika
1/2 tsp Garam Marsala

Wipe the mushroom caps with damp absorbant paper and slice off the stalks almost level
with the outer edge. Set aside on a tray so they can be easily transported to the bbq.
To make chilli butter : Combine the softened butter with remaining ingredients and mix
thoroughly combined. Place a portion of butter on the top of each mushroom stalk.
Arrange the mushrooms cap side down on a hot bbq flat plate. Cook for 5-7 minutes
or until the botter melts and serve immediately. The chilli mushroom caps are delicious
as a side dish with steaks and as a starter with bread.

Note : Garam Marsala is a mixture of ground spices including peppercorns,
cardamom and cloves.

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VICKI'S COB DIP

1 tin Artichoke Hearts, chopped into small pieces
200ml Sour Cream
250g Cream Cheese
125g Tasty Cheese, grated
2-8 cloves Garlic, chopped
1 bunch Spring Onions
125g Butter
Cob Loaf

Preheat oven to 180°C.
Melt butter, add spring onion and garlic. Mix in cheeses and sour cream.
Scoop out centre of cob loaf, reserve bread for dipping.
Pour mixture into hollow cob loaf, wrap in foil and bake at 180°C for 1 1/2 hours.
Serve with scooped out bread.

Source : Vicki

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CORN RELISH DIP
225g can Nestle Reduced fat Cream, chilled
250g jar Corn Relish

Mix cream and corn relish until well combined.
Serve or refrigerate until required. Use within 2 days of preparing.
Perfect with corn chips, cracker biscuits and carrot or celery sticks.
Can also be made with thickened cream or sour cream, but I prefer
reduced cream as it gives a better taste and consistency.

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SATAY DIP

225g can Nestle Reduced Fat Cream
1 packet French Onion Soup Mix
2 tbs unsalted Peanut Butter
1/2 tsp Curry Powder

Combine all ingredients in a bowl, mix well.
Refrigerate for 2 hours before serving. Serve with vegetables.

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SUE'S DIP

500g plain Philadelphia Cream Cheese
1 cup Mayonnaise
3 tbs Worcestershire sauce
Tabasco Sauce to taste

Mix all ingredients together to form the Base Layer

2 tins Peeled Prawns
Spring Onions, chopped or snipped with scissors
2 Tomatoes, chopped
2 Green Capsicums, chopped
grated Cheese as required

Layer food into three containers in the following order :
Base Layer
Peeled Prawns
Spring Onions
Tomatoes
Green Capsicums
Grated Cheese

Serve with corn chips, water crackers etc

Makes three average sized containers.

Source : Sue

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HOT AVOCADO AND CORN DIP

40g Butter
6 cloves Garlic, crushed
2 stalks Celery, finely chopped
2 cobs Corn, scraped
450ml Cream
2 Avocados, mashed
3 Anchovies, well mashed
freshly ground Pepper
Parmesan Cheese, grated

Melt butter and saute crushed garlic, celery and corn for 10 minutes.
Add cream and heat well. When very hot, add mashed avocado and
anchovies and stir until well combined. Grind in some fresh pepper
just before serving. Some parmesan cheese can be sprinkled on too.
Note : If you like a thicker dip, stir in 2 tbs cornflour or arrowroot made
into a paste with a little water.

Serves 4-6

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PIZZA DIP WITH FOCACCIA FINGERS

1 stick Cabanossi, finely chopped
1 small Onion, finely chopped
1 clove Garlic, crushed
1/2 small Red Capsicum, finely chopped
1/3 cup Sun-dried Tomatoes in oil, drained, finely chopped
2 x 250g tubs light Cream Cheese
1/2 cup Milk
3/4 cup grated Tasty Cheese
1/4 cup Seeded Black Olives, sliced
1 tbs finely chopped fresh Basil
Tomato wedges and fresh herbs to garnish

Focaccia Fingers :
1 x 275g packet Focaccia
Cooking oil spray
1 tbs finely chopped fresh Basil

Focaccia Fingers : Split focaccia in half. Cut each half into 6 slices lengthways, halve each slice.
Place focaccia, split side up on an oven tray. Spray generously with cooking oil, sprinkle
with basil. Cook in a moderately hot oven, 190°C, for about 20 minutes, or until crisp.
Combine cabanossi, onion, garlic and capsicum in a pan, stir over heat until onion is soft.
Add tomatoes, cream cheese and milk, stir over low heat until mixture is well combined and hot.
Remove from heat, stir in tasty cheese and olives. Spoon into a bowl, sprinkle with basil.
Serve warm dip with Focaccia Fingers, garnish with tomato wedges and fresh herbs.

Serves 6

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HOUMMOS DIP

125g Dried Chickpeas, soaked overnight and skins discarded
5 cloves Garlic, chopped
1/2 cup Tahini (optional)
Juice of 3 Lemons
1 tsp Paprika
fresh Parsley sprigs for garnish

Boil the soaked chickpeas for 1 hour and drain.
Blend with garlic until smooth and set aside.
Add tahini and garlic. Stir in lemon juice.
Sprinkle with parsley and serve with wholemeal pita bread.

Serves 4-6

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