Title: Dinkum Chili
Categories: Soups/stews
Yield: 8 servings

500 g Wallaroo Bacon
2 tb Vegetable Oil
1 kg Red Kangaroo Shank, Chopped
500 g Gray Kangaroo Steak, Chopped
500 g Ground Emu Ham
31 1/2 g Tasmanian Light Red Chili
31 1/2 g Wooroorooks Chili
26 1/2 g Mount Isa Dark Red Chili
140 g Oregano
1 tb Cumin
3 tb Brown Sugar
1 White Onion, Chopped
1 Brown Onion, Chopped
2 Celery Stalks, Chopped
1 Green Pepper, Diced
2 Garlic Cloves, Minced
740 ml Australian Beer
1 cn Whole Tomatoes #411

Combine all ingredients and simmer until ready to serve. Serve hot and
enjoy.

MMMMM

Vegetarian Cassoulet

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans Rice Main Dishes
Veggies Vegan
Thanksgiving/Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces dried garbanzo beans
3 quarts water
3 tablespoons garlic — minced (divided)
1 bay leaf
1/4 cup butter or margarine
8 ounces fresh mushrooms
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary — crushed
1/2 teaspoon dried oregano
1 cup dry white wine
3 tablespoons tomato paste
6 turnips, peeled — cut into fourths
4 large red potatoes, peeled — cut into fourths
1 rutabaga, peeled — cut into 1″ pieces
2 onions — cut into eighths
6 carrots — cut into 2″ pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil
2 14.5 oz cans vegetable broth
1/2 cup fine dry breadcrumbs

Sort and wash the garbanzo beans; place in a 6-quart Dutch oven. Cover wi
th water 2 inches above the beans; let stand 8 hours or overnight. Drain. Add
3 quarts of water, 1 tablespoon minced garlic, and bay leaf. Cook over medium
high heat for 2 hours or until beans are tender. Remove and discard bay leaf.
Set beans aside.
Melt butter or margarine in a large skillet over medium-high heat. Add 1
tablespoon of garlic, mushrooms, and next 3 ingredients. Cook, stirring consta
ntly, 5 minutes. Add wine and tomato paste, cook, stirring constantly, 2 minut
es. Add to beans.
Combine remaining 1 tablespoon minced garlic, turnips, and next 7 ingredie
nts. Spread into an aluminum foil lined roasting pan. Bake at 500 degrees F f
or 20 minutes, stirring once.
Spoon roasted vegetables over beans in Dutch oven, pour broth over vegetab
les. Sprinkle with dry breadcrumbs. Bake at 325 degrees F for 1 1/2 hours or
until vegetables are tender.

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NOTES : Once the beans are cooked, the cassoulet is halfway done. To streamlin
e the process, cook the dried beans in a pressure cooker or cook them overnight
in a slow cooker. You could also cook the beans a day ahead and then prepare
and assemble the remaining ingredients the following day.

THAI ICED TEA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Chinese-Style Red Or Black
-Tea Bags Or:
1/4 c Regular Black Tea
4 c Boiling Water
Ground Cinnamon
1/2 c Evaporated Milk

Place tea in a teapot; pour water over tea. Let steep
for 5 minutes. Let cool slightly. Fill four 10 to 12
ounce beverage glasses to the rim with ice cubes; then
fill two thirds full with tea. Into each glass, stir
about 2 tablespoons of evaporated milk; add a dash of
ground cinnamon and sweeten to taste with sugar.
Typed by Syd Bigger.

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THAI STYLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Soups
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Litres water
4 Chicken thigh fillets,
-sliced
1 t Chicken stock powder
60 g Button mushrooms, sliced
85 g Pack of Chicken flavour
2 Minute noodles
2 Spring onions, sliced
1 tb Fish sauce
1 tb Chopped fresh coriander
Red chili, hot, sliced
-(garnish)

Combine water, stock powder, flavour sachet from
noodles and fish sauce in a micro-safe bowl.

Cook uncovered on high for 12 minutes, stirring
occasionally. Add chicken, cook on high for 5 minutes,
stirring occasionally. Stir in mushrooms and noodles.

Cook uncovered on high for 3 minutes, or until noodles
are tender, stirring halfway through cooking time.
Stir in sliced onions and coriander. Serve garnished
with red chilli.

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Sweetheart Cookie Puzzle

Recipe By : matejka@bga.com (Anita A. Matejka)
Serving Size : 1 Preparation Time :0:15
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
1 c granulated sugar
2 tsps vanilla
2 c rolled oats — uncooked
1 1/4 c unbleached flour
2 c M Ms plain chocolate candy

Preheat oven to 350. Lightly spray 2 baking sheets with cooking spray; set
aside. In a mixing bowl, combine margarine, sugar, and vanilla. In another
mixing bowl, combine oats and flour. Mix wet ingredients with dry
ingredients just until moistened. Divide dough in half. Pat each half of
dough into heart shape about 1/4″ thick on prepared baking sheets. To
decorate, gently press M M’s into dough in a pattern or phrase of your
choice. With a sharp knife, cut through dough to form 10 random shapes. Do
not separate. Bake for 18 minutes or until lighly browned. Carefully cut
through pieces again to separate. Cool 5 minutes on baking sheet. Remove
and cool completely on wire rack.

– – – – – – – – – – – – – – – – – –

NOTES : The serving size depends on how big you decide to cut out the
shapes. This recipe makes two 10″ heart shaped cookie puzzles.

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Swedish Coconut Balls

Recipe By :
Serving Size : 96 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 teaspoons baking ammonia — ammonium carbonate
1 pinch salt
2 cups coconut — flaked
4 cups flour

Cream butter, shortening, sugar, vanilla. Sift flour with baker’s ammonia and
salt. Stir in flour mixture and coconut.

Preheat oven to 325°F. Shape dough into balls the size of a walnut. Place 2
1/
2″ apart on ungreased cookie sheet. Bake in 325°F oven for 15 minutes. Don’t
o
pen the oven door while cookies are baking.

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NOTES : I got this recipe from my cousin Jeannette. I have no idea where she g
ot it. She has acutally made it, but I’ve never found the baking ammonia.

ITALIAN NOUGAT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Blanched filberts
2 (4–1/2 oz) pkg blanched
Whole almonds
2 cups Table sugar
1 cup Light corn syrup
1/2 cup Fresh honey
1/4 Teaspoon salt
2 Whole — smilin’ egg whites
2 Teaspoons vanilla extract
1/4 cup Butter or margarine
Softened

THIS CANDY IS USUALLY ONLY MADE DURING THE EASTER HOLIDAYS 1. Preheat oven to
350F. degrees. Spread filberts and almonds on cookie sheet. Toast in oven 10
minutes, until golden. 2. In heavy, straight-side, 3-quart saucepan, combine
sugar, corn syrup, honey, salt, and 1/4 cup water. Stir over medium heat, until
sugar is dissolved. Continue cooking, without stirring, to 252F. on candy
thermometer, or until a small amount in cold water forms a hard ball. 3.
Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites
until
stiff peaks form. 4. In thin stream, pour about 1/4 of hot syrup over egg
whites, beating constantly, at high speed, 5 minutes until mixture is stiff
enough to hold its shape. Cook rest of syrup to 315-318F. on candy
thermometer,
or until a small amount in cold water forms brittle threads. 5. In thin
stream,
pour hot syrup over meringue, beating constantly, at high speed, until stiff
enough to hold its shape. 6. Add vanilla and butter, beating until thickened
again–about 5 minutes. With wooden spoon stir in toasted nuts. 7.
Turn mixture into buttered 11x7x1-1/4 inch pan.
Smooth top with a spatula. Refrigerate until firm. 8.
Loosen edge of candy all around; turn out in large block. With sharp knife, cut
into 1-1/2×1-inch pieces.
9. Wrap each in waxed paper. Refrigerate. Yield: Makes 2-1/2 pounds
Dee Penrod

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SRI LANKA ALA BADUN POTATOES ONION

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———> source <--------- “A taste of Sri Lanka” By Indra Jayasekera -----ALA BADUN----- 450 g Potatoes 225 g Onion 1 t Salt 1/4 ts Turmeric 1 t Chile powder 1 t Paprika 100 ml Oil Curry leaf 1/2 ts Mustard seed, ground 1 cg Cinnamon stick 1 t Lime juice ÿÿÿÿÿÿÿÿÿ> Directions
<ÿÿÿÿÿÿÿÿ Boil the potatoes, peel and cut into bite size pieces Slice the onion. Place the potato in a bowl and and add the salt, turmeric, chile powder and paprika powder Heat the oil and when hot add the curry leaves followed by the onion, mustard and cinnamon stick Fry until the onions are a golden brown, then add the potato and keep tossing with the onion until browned and heated through. Discard the cinnamon stick and sprinkle the lime juice on top just prior to serving. ISBN #962 224 010 0 - - - - - - - - - - - - - - - - - -

THAI ROAST PORK WITH STICKY RICE*

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Pork Rice
Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Uncooked sticky rice
6 c Very warm (almost hot) water
4 tb Oil
1 1/2 lb Pork roast
2 tb Oyster sauce
5 tb Sugar
1 tb Thai dark sweet soy sauce
2 1/2 tb Light soy sauce
3 tb Whiskey (optional)
1/4 c Chopped cilantro leaves
1/2 c Chopped green onions
3 md Cucumbers — sliced
2 lg Tomatoes — sliced
Sliced fresh chilies
– to taste

*MOO YANG KAO NEOW ~~~~~~~~~~~~~~~~~~ Wash and pat dry the pork. Slice into
large pieces–about 1″ thick. Poke both sides of each piece with a fork or
skewer and place in a flat bottom container with lid. Blend oyster sauce,
sugar, the two soys and whiskey well. Pour over the pork and mix. Cover and
marinate in the refrigerator at least 1 hour. Overnight for best result.
Soak sticky rice in water for 30 mins and drain well. Pour rice in a
wet-paper towel lined steamer and steam over high heat for 40-45 minutes.
Place cooked rice in a container and mix with the oil to coat well. Cover
and set aside. Charcoal grill the pork over medium heat until well done.
Drizzle some of the marinating liquid on each side halfway through the
cooking time. In a small sauce pan, bring the rest of marinating liquid to
a boil and pour into a gravy bowl. Slice pork into 1″ X 1 1/2″ pieces and
about 1/4″ thick. Spread the rice onto a platter. Cover with the pork
pieces and pour the marinating liquid over the pork. Sprinkle cilantro,
green onions and chilies. Garnish with sliced cucumbers and tomatoes.

Shared by Gail Shimizu (BWHT68A)

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Date: Tue, 21 Sep 93 22:45:10 PDT
From: jab@netcom.com (Joyce Brendlinger)

MICROWAVED GARLIC

Here’s a slightly adapted recipe from Barbara Kafka’s Microwave
Gourmet cookbook. (an Excellent cook book for those who want to nuke
more and eat sooner.)

4 heads garlic
1/3 cup vegetable stock

Cut off tips of garlic heads, revealing cut cloves. (I do this because
I think it makes it easier to squeeze) place garlic and stock in glass
pan, cover tightly with microwave plastic wrap. Cook at 100% for 6-8
minutes, or longer if bulbs are large. Remove from oven and let
stand, covered, for 10 minutes. Remember, YMMV when it comes to
microwave cooking times.