CATHYs SANFRANCISCO STROGANOFF

4 oz butter

1 ½ Kg diced round steak rolled in flour with salt & pepper

440 g tin of tomato soup

1 red capsicum

250g mushrooms

splotch of Worstershire sauce

1 beef stock cube

½ cup water

1 clove garlic

2 onions

1 tablespoon oil

Fry onions & garlic in the oil and 1 oz butter, add rest of butter and brown meat in small lots. Add the rest and cook slowly for about 1 ½ hours. Take care to stir frequently as it will stick to the bottom of the pot and burn!

You can add some sour cream before serving to make it a bit more creamy. If you are catering for fussy eaters, fry the mushrooms separately and serve them on top for those who want them!

Cate’s Pasta Sauce

500g lean topside mince

4 cloves garlic, chopped

1 large onion (optional), finely diced

1 700g jar “Classic Tomato Cooking Sauce”

1 700g jar Tomato Cooking Sauce with grilled Summer Vegetables or similar substitute.

Cook garlic and onion in olive oil until soft then add mince and cook until brown. Gradually add the tomato sauces, mixing well and simmer covered for about 1 hour.

I usually freeze meal size portions.

This makes enough for 4 meals for 2 people

CATE’S CUMQUAT MARMALADE

I make this marmalade using whatever quantity of cumquats are available at the time.

Cut cumquats in half across the “equator”, squeeze juice and pips into a strainer over a bowl to catch the juice. Slice the 2 halves finely into another bowl. Repeat with all the fruit. Combine finely sliced fruit and juice. Add enough water to just cover the fruit.  (Very little water is usually required) Tie pips into a cloth bag and submerge bag into fruit. Cover and leave at room temperature overnight.

Place the contents of the bowl into a saucepan over medium heat, bring to the boil, then simmer for about 30 minutes until the fruit is soft.

Measure the sugar to be the same volume as the chopped fruit and juice. Add the sugar gradually to the simmering fruit and pips, stirring constantly until dissolved. Boil slowly, stirring frequently, until the jam sets on a cold plate – about 30 minutes.

Bottle while hot in sterilised jars and lids.

CATE’S ALMOND SHORTBREAD

125g   Butter

180g   Plain Flour

30g     Corn Flour

60g     Caster Sugar

100g   Slivered or Flaked Almonds

Vanilla to taste, I use a good glug , about 10mL

Soften butter (I usually do this in the microwave).

Stir in the sugar, add vanilla.

Stir in the flours. I don’t sift the flours, but feel free to add that step if it makes you feel better.

Stir in the almonds.

Roll the mixture into walnut size balls and place on baking tray. Press the balls slightly flat with the prongs of a dinner fork.

Bake in a low-moderate oven for about 20 minutes until slight colour change, as for any shortbread recipe.

Allow to cool before dipping in your favourite melted chocolate. I use a bag of “no-name” choc-bits melted in the microwave with a small piece of copha.      This gives a hard setting consistency.

Enjoy

I usually make a double quantity as they don’t last very long!!!!!!!!!

BEV’S CHICKEN AND WHITE WINE STEW

AUDREY LEMON SHORTCAKE

BOILED CHOCOLATE CAKE