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Margaret's Pages

The Recipe Section

Winter Warmers
Margaret's Pages ----  COME ON in to my winter kitchen and try some WINTER WARMERS - great recipes for food to warm the body and entice the tastebuds. There are both meat and meatless recipes included.
1.5 kg or 3lb chicken,  flour,  1 cup water,
90g (3 oz) butter;  1 clove garlic;  1 onion;
60 g (2 oz) mushrooms; 750 g (1 1/2lb) potatoes;
1 1/2 tabs extra flour;  2 chicken stock cubes;
1 1/2 teas french mustard; salt and pepper;
1/4 cup cream ; 30 g (1 oz) cheddar cheese.

Cut chicken into serving-sized pieces, coat lightly with flour.  Heat butter in large frying pan.
Add crushed garlic and chicken, cook gently on all sides until golden brown.  remove from pan.
Add peeled and sliced mushrooms and thinly sliced onion.  Cook gently until just tender; remove from pan.
Add extra flour to pan, stir until combined, cook 1 minute.  Remove from heat, stir in water, crumbled stock cubes, mustard, salt and pepper.  Return to pan to heat, stir until mixture boils.
Peel potatoes, slice thinly.  Arrange a single layer of potato slices in base of an overproof casserole dish, sprinkle with salt & pepper (if  liked).  Put onions, mushrooms and chicken pieces on top of potatoes in a single layer.  Pour sauce over chicken.
Top with another layer of potato slices, slightly overlapping slices.  Season with salt and pepper. Pour cream over potatoes, sprinkle with grated cheese.
Bake covered in moderate oven for 30 minutes, remove lid, and cook for further 30 minutes.
Serves 4.
CRUSTY CASSEROLE (this is a wonderful dinner party recipe too)
Crust -
125 g (4 oz) margarine or butter;  300 g carton sour cream;  1 egg;  1 cup self-raising flour;
salt (if liked);  pinch mixed herbs;  1/2 cup crushed vitabrits (or weet-bix or breakfast biscuits);
extra mixed herbs;  60g (2 oz) cheddar cheese.

Filling -
500 g (1lb) beef or veal or even chicken;  60 g (2 oz) margarine or butter;  1 carrot;
190 g can whole mushrooms;  1 green pepper;  1 stick celery;  1 onion;  4 rashers bacon;
375 g. Red Wine Sauce (or prepared pasta sauces);  1 tab. chopped parsley; salt and pepper.

Place margarine, sour cream and egg in bowl, beat until well mixed.  Add sifted flour, salt and herbs, mix until well combined.  Spoon mixture into greased 2 litre (2 quarts) heatproof dish, work
mixture up to cover sides and base of dish, with spoon.  Spoon meat filling in, cover, bake uncovered in moderate oven 40 minutes or until crust is golden brown.  Sprinkle combined crushed vitabrits, grated cheese and extra herbs over top of casserole and bake for further 10 minutes.

Filling -- cut meat into cubes.  Heat margarine in fry pan, add meat, cook until well browned.
Add drained and half mushrooms, peeled and diced carrot, seeded and diced pepper, chopped celery, peeled and chopped onion, and chopped bacon, mix until combined.  Stir in red wine sauce, parlsey, salt and pepper, simmer gently uncovered 5 minutes.
(place into crust as mentioned above).
Serves 4
284g cream of celery soup ; 1/2 cup Evaporated milk;
1 small onion finely chopped;  8   chicken wings;
1 tab chopped parsley;  1/2 cup raisins;
1/2 cup dry prepared stuffing;  1/4 teas dried dill.

Combine 1/3 can soup, 1/4 cup evaporated milk, onion and parsley.
Dip chicken into mixture, making sure wings are well coated.
Place in well greased baking dish, sprinkle with stuffing.
Bake in moderate oven 180C for 30-40 minutes, or until tender.
Combine remaining soup, evaporated milk, raisins and dill, stir over medium heat until heated through.
Pile wings on a warm serving plate, drizzle 1/4 of the sauce over, and serve remainder separately.

Serves 4

750 g ground steak (mince) ; 1/2 cup raw long grain rice;  1 small onion grated;  1 carrot, grated;
1/4 cup evaporated milk;  2 teas. salt; 1/4 teas pepper; 1/4 teas. mixed herbs;  284 g can tomator soup;  1 cup water.

Combine mince, rice, onion, carrot, milk and seasonsings, mix lightly but thoroughly.

Shape into 24 balls.
Heat tomato soup and water, drop meat balls into soup, bring to boil, then simmer gently for 30 minutes.
Garnish with chopped parsley, and seve with creamy mashed potatoes.

Serves 6.

1 Onion, roughly chopped;  2 tabs plain flour;
30 g (1 1/2 tabs. ) butter or margarine;
410 g can evaporated milk;  225 g frozen mixed vegetables;  425 g can tuna undrained;
1 tabs lemon juice;  2 tabs. tomato paste (optional);
salt and pepper to taste;  500g (2 cups) mashed potato; 125 g (1 cup) grated cheese; sweet paprika

Saute onion in butter until transparent (reserving 1 tab. of onion for topping);
add flour and cook 1 minute. Gradually add milk, stirring constantly until boils and thickens.
Cook mixed vegetables as directed on packet, drain.  Add undrained tuna, lemon juice, tomato paste and cooked vegetables to the sauce, blending well.
Season to taste with salt and
Place in casserole dish.
Combine potato with reserved onion, spoon around edge of dish.
Top with grated cheese, sprinkle with paprika.
Bake in moderate oven (180C) until cheese melts and turns golden brown on top.

Serves 4 to 6.
Rice Base -    30 g (1 oz) butter or margarine;  1 onion;  3/4 cup long grain rice;  2 cups water;  1 chicken stock cube;  pinch saffron;  1 egg yolk;  salt/pepper if desired.

Filling -  60 g (2 oz) butter; 2 onions ;  125 g (4 oz) mushrooms;  2 large tomatoes;  1 red and 1 green pepper.

Topping -  45 g (1 1/2 oz) butter;  1/4 cup flour;  1 cup milk;  60 g (2 oz) cheddar cheese;
1 egg;  1/4 cup cream ;  salt & pepper (if desired);  1 tab. chopped parsley; 2 tabs. grated parmesan cheese.

RICE BASE - melt butter in saucepan, saute onion then add rice, mixing well. Gradually add boiling water, 1 cup at a time; wait until liquid has been absorbed before adding next cup.  Stir at each addition.  Add crumbled stock cube and saffron, cover pan. The rice should cook about 20 minutes from time first cup of water is added.  The rice should be tender, liquid all absorbed, and mixture creamy at the end of this time.
Combine rice with beaten egg yolk, salt and pepper.  Line 28 cm x 18 cm (11 inch x 7 inch) lamington tin with aluminum foil, bringing it 5 cm (2 inches) above side of tin on each side; this make it easy to lift slice from tin when cooked.  Press rice mixture lightly over base of tin.

FILLING - melt butter in large pan, add peeled onion, saute until transparent.  Add sliced mushrooms, peeled and chopped tomatoes, and seeded and chopped peppers.  Saute quickly for 1 minute and arrange over rice base.

TOPPING - melt butter in saucepan, add flour, stir until smooth, return to heat, stir constantly for 2m inutes.  Remove from heat, add milk gradually, stir until smooth. Return to heat, stir until mixture boils and thickens. Remove from heat, cool slightly.  Add grated cheese, lightly beaten egg, cream, salt and pepper.  Stir until cheese melts.  Stir in parsley, pour mixture over vegetables and rice.  Sprinkle with parmesan cheese.
Bake in moderate oven for about 50 minutes.

Serves 6
3 cups shredded cabbage; 3 cups shredded silverbeet;
2 carrots ;  3 stalks celery;  1 onion; 2 courgettes;  2 cups cooked rice;  1 cup milk ;  2 eggs;  1/2 cup tomato paste;
1 teas salt and 1/2 teas paprika;
1 tab chopped parsley and 1 cup grated tasty cheddar cheese.

Wash and shred cabbage and green leaves of silverbeet.  Peel and slice carrots into rings.  Parboil for 5m inutes and drain.
Chop celery and onion, and slice courgettes.  Place half rice in bottom of greased 12 cup capacity casserole dish.
Layer half the vegetables over rice.  Place remaining rice over vegetables, and place remaining vegetables in alternate layers finishing with a layer of courgettes and carrots.
Put milk, eggs, tomato puree, salt, paprika and chopped parsley in bowl and beat lightly to combine.  Pour over vegetables.
Grate cheese and sprinkle over vegetables.  Cover and bake at 190C for about 45 minutes, or until vegetables are cooked.
Remove lid for last 10 minutes of baking time.
Serve with garlic bread or rolls.

Serves 4

4 medium sized onions;  salt/pepper to taste;
2 tabs. fresh white breadcrumbs; 60 g (1/2 cup) grated cheese ;  butter

Cook onions in boiling salted water for 15 to 20 minutes, removing them before they are soft; drain and cool.  Scoop out the centres, using pointed knife to cut the onion top and small spoon to remove the centres.
Chop centres finely, mix with crumbs, seasoning and half cheese.  Fill onions and place them in a greased ovenproof dish.  Put small knobs of butter on top and sprinkle with remaining cheese.
Bake in centre of oven at 200C (400F) for 20-30 minutes, till onions are cooked and browned.
Serve with tomato sauce.

125 g cream cheese;  1 1/2 tabs plain flour;  1 egg;
1/2 teas salt;  1/8 teas pepper;  625 g baking potatoes;
90 g (3/4 cup) Swiss cheese, cut into 3 mm cubes;
1/4 cup Evaporated milk;  2 tabs. finely chopped parsley;  20 g (1 tab) butter;  1 teas oil.

Blend cream cheese and flour until smooth.  Add egg and seasonings, beating until smooth. Stir in Swiss cheese.
Peel potatoes and grate coarsely.  Take a handful at a time and squeeze out as much water as possible. Stir in egg mixture with milk to form a thick batter. Add parsley and adjust seasonings if desired.
Heat butter and oil; when foam subsides, spoon tablespoonsful of potato batter in.
Cook gently till bubbles appear through the batter, turn and brown the other side, keep   Adding extra butter and oil, if necessary, finish remaining mixture. Serve with grills, roasts, or fried chicken dishes.
July 2000
revamped 3 January 2004