Dairy Foods Recipes

8/14/2019 Dairy Foods Recipes

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EASY TO PREPARE

NATURE'S FINEST

DAIRY FOODS RECIPES

F O R H E A L T H & H A P P Y M E A L T I M E S

A U S T R A L I A N D A I R Y P R O D U C E B O A R D



MAIN MEAL DISHES

Fr ench On / o n Soup

FRENCH ONION SOUP

1^ lbs. small white onions, - 4 tablespoons butter,

1 teaspoon sugar,-2^ pints stock,-4 ozs. white

wine,-salt, freshly ground black pepper, - rounds

oven toasted French breod, - 6 ozs. grated Austra

lian Swiss type or tasty Cheddar Cheese.

Peel and slice onions thinly. Melt butter in a

large saucepan with the sugar. Add onions

and cook very gently over a low flame, stirring

constantly with a wooden spoon until the

rings are an even golden brown. Add stock

gradually, stirring constantly until soup begins

to boil. Allow to simmer gently for one hour.

Pre-heat oven to hot (gas 450°, electric 475°).

Add white wine to soup. Flavour with salt

and pepper. Fill an oven proof dish with oven

toasted rounds of French bread. Cover eachlayer with freshly grated Swiss type or tasty

Cheddar cheese. Fill the dish with soup and

bake until cheese is bubbling and golden

brown. Yields 4-6 serves.

FISH AND SPAGHETTI BAK E

1 lb. flake fillets,-i teaspoon salt, - squeeze lemon

juice, - 2 ozs. butter, - 4 ozs. mushrooms, peeled

and sliced,-2 tablespoons finely chopped shallots,-

1, 1-lb. can tomatoes,'-2 tablespoons tomato paste,-

2 tablespoons white wine,-4 ozs. spaghetti, cooked

in boiling salted water,-4 ozs. grated Australian

tasty Cheddar cheese.

Pre-heat oven to moderately hot (gas 375°,

electric 400°). Wash fillets, sprinkle with saltand lemon juice and place in a shallow panof boiling water. Poach for 15 minutes. Drain

and flake with a fork. Melt butter in a saucepan and saute mushrooms and shallots for 5

minutes. Add tomatoes, tomato paste and

white wine. Bring to the boil and add fish.Place cooked spaghetti in a casserole, poursauce over and mix thoroughly. Sprinkle with

grated cheese and bake for 35 minutes. Servewith fluffy potatoes. Yields 4-6 serves.

COLDEN CORNED BEEF ROLL

2 ozs. butter,-! dessertspoon pickles, - H cups

diced corned beef, - 1 tablespoon chopped parsley, -

8 ozs. (2 cups) self-raising flour, - i teaspoon salt, -

pinch cayenne pepper,-! oz. butter , -2 ozs. cup)grated tasty Australian Cheddar cheese, - ^ cup milk,

• milk for glazing.


Cream 2 ozs. butter with pickles and parsley;

beat in corned beef, stand aside. Sift flour,

salt and pepper into a basin. Rub in butter,

add grated cheese. Mix to a soft dough with

the milk. Turn out onto lightly floured board,

knead and roll into oblong shape J inch thick.

Spread with corned beef mixture and roll up

into a long roll. Slit across top in a fewplaces with a sharp knife. Glaze with milk

and place in oven. Bake 15 minutes, reduce

temperature to moderate (gas 350°, electric

375°) and bake a further 10 minutes. Serve

hot with the following sauce. Yields 6 serves.

Cheese Sauce:

1 tablespoon butter,-!^ tablespoons flour, - 7 pint

milk, - salt, - cayenne pepper, - 2 ozs. [ { cup| grated

tasty Australian Cheddar cheese.

Melt butter, stir in flour and blend till smooth.

Gradually add the milk and cook till mixture

boils and thickens. Add cheese, salt and

cayenne pepper and stir till cheese melts.

CURRIED EGG CROQUET TES

3 tablespoons butter, - 3 tablespoons flour, - 1 cup

milk,-! teaspoon curry powder,-salt and pepper,-

^ teaspoon mustard,-4 hard-boiled eggs, finely

chopped, " i cup finely chopped celery, - flour, -1

egg, sl ight ly beaten,- | cup dry breadcrumbs.

Melt butter, stir in flour and curry till

smooth. Add milk gradually and bring to the

boil, stirring all the time. Cook three minutes.

Add salt, pepper, mustard, egg and celery.

Chill in refrigerator till firm. Divide mixture

into 6-8 pieces and shape into croquettes. Dip

in flour, egg and coat with breadcrumbs. Melt

butter or ghee and fry croquettes on both sides

till golden brown. Drain on paper and serve

with tomato sauce. Yields 6-8 croquettes.

BEEF STROGANOFF

! lb. good quality steak (fillet preferred, but top

side will do),-2 tablespoons butter,-J cup dry

white w i n e , p i n t cu ltured sour cream (or fresh

cream and a little lemon juice or vinegar), - 7 lb.

mushrooms (optional).

Slice meat into thin strips, about 2" long.

Fry quickly in butter. Add mushrooms, if

required. Saute all together for five minutes

for fillet steak, 4 hour for topside. Add wineand simmer a further five minutes, then add

cream. Cook without boiling until thick, about

ten minutes. Add salt and pepper to taste.

Yields 6 serves.



BETWEEN MEALS

Tangy Apricot Cake

TANGY APRICOT CAKE

4 ozs. dried apricots, - ^ cup water, - 3 ozs. butter, -

8 ozs. castor sugar, - 5 ozs. warm milk, - 1 egg , - 10

ozs. self-raising flour, - pinch salt.

Wash apricots, soak in i cup of water for 1hour. Bring to the boil and cook until apricots

are soft. Drain any liquid off apricots. Allowto cool.

Pre-heat oven to moderate (gas 350°, electric375°). Grease two 7" sandwich tins withbutter and line with paper.

Sift flour and salt into a basin and add castor

sugar. Make a well in the centre of dry ingredients and beat in the softened butter. Addegg, milk and J cup apricot pulp. Continuebeating 2-3 minutes. Place mixture into tinsand bake in oven 25-30 minutes. When cool,

join together and frost with apricot buttercream. Yields 12 serves.

Apricot Butter Cream:

2 ozs. bu t te r , - ! cup (5 ozs.) sifted icing sugar, - 3

tablespoons apricot pulp,-1-2 tablespoons milk.

Cream butter, add icing sugar and apricotpulp. Beat until smooth. Blend in milk andspread over cake.

APPLE CAKE

4 ozs. cup) butter, - 4 ozs. cup) castorsugar,-2 eggs, - 4 ozs. [1 cup) flour, - 4 ozs. (1 cup)

cornflour,-! teaspoon baking powder, - pinch of salt.

Apple Mixture:

3 apples, peeled and grated, - grated rind of !

lemon,-2 tablespoons sugar.

Icing:

^ lb. icing sugar,- juice of one lemon,-! teaspoon

ground cinnamon, - 1 dessertspoon butter.

Pre-heat oven to moderate (gas 350°, electric375°). Grease with butter an 11" x 8" slabtin.

Cream butter and castor sugar. Add well

beaten eggs. Stir in lightly the sifted flour,cornflour, salt and baking powder. Spreadhalf the mixture in the prepared tin. Cover

with the apple mixture previously preparedand mixed together. Add remainder of cakemixture, spreading with a knife dipped in hotwater if necessary. Bake from 20-30 minutes

in oven. When cool, cover with warm icing

flavoured with lemon juice. Sprinkle withcinnamon. Yields 24 slices.

APPLE CHEESE BREAD

8 ozs. (2 cups) self-raising flour, - ^ teaspoon salt, -

4 ozs. a cup) but ter , -4 ozs. ( i cup) castor sugar,-

2 ozs. cup) grated, Australian tasty Cheddar

cheese, - 2 eggs, -1 cup shredded row apple, - ^ cup

chopped walnuts.

Pre-heat oven to moderate (gas 350°, electric375°). Sift flour and salt. Cream butter and

castor sugar until light and fluffy. Add gratedCheddar and mix thoroughly. Add the eggsone at a time and beat well between eachaddition. Add half the sifted flour and salt,

blend well, then add shredded raw apple andwalnuts. Add the remaining flour and salt andplace in a buttered 8J" x 5J" loaf pan andbake 50-60 minutes. Cool and serve buttered.

Yields 16 slices.

LEMON DATE SQUARES

4 ozs. ( 7 cup) butter, - 2 ozs. (J cup) castor sugar, -4 ozs. (1 cup) plain flour, - pinch of salt,- ! tea

spoon grated lemon rind,-2 eggs, - ^ teaspoon salt,-

8 ozs. (1 cup), castor sugar, - 2 tablespoons flour, -

J teaspoon baking powder, -1 cup coconut, - ̂ cup

chopped dates., - 1 tablespoon lemon juice.

Pre-heat oven to moderate (gas 325°, electric350°). Cream butter and sugar until light andfluffy. Blend in sifted flour, salt and lemonrind and spread into the base of a greased

8" X 8" x 2" cake tin. Bake in oven 20

minutes. While crust is baking, beat eggs withsalt in a bowl till foamy. Add sugar graduallyand beat until thick and lemon coloured, blend

in flour, baking powder, coconut, dates andlemon juice. Spoon over partly baked crust.Bake 20-25 minutes longer or until top is firmand golden brown. Cool and cut into squares.

Yields 24 slices.

MINT CREAM BISCUITS

6 ozs. ( I cup) butter, - 2 ozs. icing sugar, - pinch

salt, - 2 ozs. custard powder, - 6 ozs. m cups) plain

flour.

Pre-heat oven to very moderate (gas 325°,

electric 350°). Cream the butter and sugar.Ad d sifted flour, salt and custard powder.Form into I" balls and place on greasedbaking tray. Press flat with a fork. Bake 15-20

minutes. When cold join together in pairswith peppermint filling. Yields 48 biscuits.

Peppermint Filling:

2 tablespoons (2 ozs.) butter - 5 ozs. icing sugar,-

^ teaspoon peppermint essence - few drops of green

colouring.

Cream the butter with sugar, add essence andcolouring. Moisten with a little milk, if toostiff.



DESSERTS

Milanaise Souff/e

MILANAISE SOUFFLE

3 eggs, separated, - 8 ozs. (1 cup) castor sugar, - 6

teaspoons grated lemon rind, - i cup lemon juice, -

1 tablespoon gelatine, - cup water , - ! , 12-oz.

can evaporated milk (chilled), - whipped cream,

cherries, chopped walnuts.

Grease 6 souffle dishes with butter and tie apiece of paper 3 inches higher than disharound the outside. Place egg-yolks, sugar,lemon rind and juice in the top of a doublesaucepan and cook till mixture thickensslightly. Soak gelatine in water, dissolve over

hot water and add to lemon mixture, allow tobecome cold and beginning to set. Whipevaporated milk and egg-whites in separatebowls, till stiff, and fold into the mixture. Pourinto souffle dishes and allow to set. When set,

peel off paper from the sides and sprinklechopped walnuts around the edge. Decoratetop with whipped cream and piece of cherry.

Yields 6 serves.

CREAM AND APPLE LAYER DESSERT

8 ozs. (1 cup) but ter , -6 ozs .( U cups) self-raising

f lou r , -6 ozs. m cups) plain flour, - J teaspoon

sa l t , -6 ozs. (I cup) castor sug ar, - ! egg, -vani l la

or lemon essence, - 2 cups sweetened stewed apple

flavoured with lemon r ind, - ^ pint cream, whipped,

sv^eetened and flavoured.Pre-heat oven to very moderate (gas 325°,electric 350°). Grease baking trays lightlywith butter and line with paper. Sift floursand salt together, and rub in butter. Add sugarand mix into a firm dough with the beatenegg and vanilla essence. Wrap up in waxedpaper and place in refrigerator for i to 1 hour.When firm, divide into 8 pieces. Roll out intocircles approximately 8 inches in diameter.Lift carefully onto prepared tray and prick each circle. Bake 15-18 minutes until a pale

golden colour. When cold, join together withalternate layers of apple and cream, finishingwith cream on top. Spread sides with cream.Decorate the top with coarsely grated choco-late. Allow to stand for 2-3 hours before cutting into wedges. Yields 10 serves.

LOGANBERRY SHORTCAKE

3 ozs. bu t te r , - 4 ozs. ( i cup) castor sugar,-! egg , -

4 ozs. {! cup) self-raising flour, - 4 ozs. (! cup) corn

flour, - pinch of salt, - j pint milk.

Filling:1 oz , butter, melted, - ! cup crushed loganberries, -

1 cup whipped cream, - whole loganberries for de

corating.

Pre-heat oven to moderate (gas 350°, electric375°). Grease and paper an 8 inch sandwichtin with butter. Cream butter and sugar, beatin egg. Sift flour, cornflour and salt and mixin alternately with the milk. Place in tin andbake in oven 45-50 minutes. Cool. Split in half and pour melted butter over bottom layer.

Add crushed loganberries to half the whippedcream and spread over bottom layer. Cover

with top half of cake, spread with remainingcream and decorate with whole loganberries.

Yields 8 serves.

PEACH ROLL UP

i cup (2ozs.) butter, - i cup orange juice and

water combined,-^ cup (4 ozs. sugar,-! teaspoon

grated orange rind,-2 cups (8 ozs.) self-raising

flour, - pinch of salt, - ! / 3 cup but ter , -^ cup mi lk , -

! , 16 oz. can peaches, welt drained, - 1 tablespoonmelted but ter , -1/3 cup firmly packed brown sugar,-

1 teaspoon cinnamon.

Simmer together J cup butter, orange juice-

water mixture, sugar and rind for 5 minutes.Pour half this syrup into the base of agreased 9 inch square tin. Sift flour and saltinto a bowl, rub in l/3rd cup butter and thenadd the milk to make a soft dough. Roll

dough to an oblong 10 x 14 inches, brush withmelted butter and sprinkle with cinnamon andbrown sugar. Place peach slices on top androll up mixture as for a Swiss roll. With asharp knife, cut into 9 slices. Arrange thesedown on the syrup, pressing them lightly tillthey all touch. Bake in hot oven (gas 425°,electric 450°) for 15 minutes. Pour remainingsyrup over and bake at reduced temperature(gas 375°, electric 400°) for 20 minuteslonger or till golden brown. Serve hot withcream. Yields 9 serves.

MOCHA ICE-CREAM

1 large can evaporated milk (chilled), - ^ cup (3 ozs.)

brown sugar, - ! dessertspoon gelatine, - 2 table

spoons water, - ! dessertspoon instant coffee, - ! des

sertspoon cocoa, - vani l la.

Soak gelatine in water. Add coffee, cocoa, andbrown sugar and dissolve over hot water. Cool.Whip milk till thick, fold in gelatine mixture.Place in refrigerator till firm.

Yields 2, 1-pint trays.

"Standard 8 oz. measuring cup is used and all

spoon measurements are level"



QUICK SNACKS

Beef Sandwich t u n c f i e o n

BEEF SANDWICH LUNCHEON

1 slice Rye bread, buttered, - 1 crisp lettuce leof, -

1 thick slice cold roost beef, - 1 oz. wedge Austra

lian tasty Cheddar, - red pickled onion for garnish.

Place lettuce leaf on buttered rye bread. Addthick slice of cold beef, sprinkle with salt,a wedge of Australian tasty Cheddar and gar

nish with a red pickled onion. Serve with a

glass of chilled milk and a piece of fruit.

This is a nutritious and appetising way of

serving cold roast meat. Yields 1 serve.

SALAMI HERO

1 horseshoe shaped loaf of bread, - 2 ozs. butter, -

^ clove garlic, crushed, - 4 ozs. sliced salami sau

sage, - 4 ozs. Australian Swiss cheese, cut into tri

angles, - 2 peppers, cut into rings.

Pre-heat oven to hot (gas 425°, electric 450°).Cut bread half way through the loaf at 2"

intervals. Remove every second piece so as to

form slots. Add crushed garlic to butter and

spread loaf evenly. Place a slice of salami,

cheese and pepper in each slot. Place in oven

15 minutes or until cheese melts. Serve

immediately. Yields 4 serves.

PIZZA LOAF

1 plaited French loaf of bread, - 2 ozs. soft butter, -

8 ozs. Australian Mozzarella cheese, sliced, •

2 tomatoes, sliced, - 12 pitted black olives, - 2 ozs.

fresh mushrooms, sliced, - 1 oz. grated Australian

Parmesan cheese.


Split loaf in halves lengthways. Spread liberally with butter. Place Mozzarella slices over

bread and arrange tomato slices, black olives

and mushrooms over the top of cheese. Top

with grated Parmesan cheese and bake 15

minutes. Serve hot. Yields 6 serves.

CORN AND BACON GRIDDLE CAKES

4 ozs. bacon, - 4 ozs. self-raising flour, - pinch of

salt, - 1 egg, - ^ cup milk, - 2 tablespoons melted

butter, - 1 cup whole kernel corn.

Chop bacon into small pieces, place in bowl

and pour boiling water over. Set aside.

Sift flour and salt into a bowl. Beat in egg

and gradually blend in the milk. Add melted

butter, corn and well drained bacon. Butter a

griddle pan and when hot drop dessertspoon

fuls of the mixture on it. Cook golden brown

on both sides. Serve with grilled tomatoes.

Yields 24 cakes; 4 serves.

GRILLED TUNA SANDWICHES

8 sl ices bread, but tered,- ! , 8-oz. can tuna, - 1

tablespoon mayonnaise, - 1 dessertspoon lemon

juice, - 1 tablespoon finely chopped white onion, -

melted butter, - papr ika.

Combine tuna, mayonnaise, lemon juice and

onion. Spread mixture on half the bread slices.Top with remaining bread. Add paprika to

melted butter and brush the outsides of the

sandwiches. Grill till golden on both sides.

Yields 4 sandwiches.

TOASTED FRANKFURTS

1 loaf sliced fresh bread, crusts removed - 4 ozs.

butter, - tomato sauce, - 2 packets (1 lb. each}

frankfurts, - toothpicks, - 2 ozs. melted butter.

Pre-heat oven to moderate (gas 350°, electric375°). Spread slices of bread with the softened

butter and a little tomato sauce. Wrap each

slice around a frankfurt and secure with

toothpick. Brush with melted butter and bake

in oven approximately 15-20 minutes till crisp.

Yields 8 serves.

"Standard 8 oz. measuring cup is used and all

spoon measurements are level"



DAIRY FOODS SERVICES

Dairy Foods Services is a section set up

by the Australian Dairy Produce Board

to bring together all the facts, known

about foods made from milk.

By applying this information to the

practical problems of baking and meal

preparation, the staff of Dairy Foods

Services, working in a kitchen designed

to maintain average home conditions,

create easily made, attractive and nutri

tious recipes for the housewives of Aus

tralia. The Director of Dairy Foods

Services says:

"Our aim is to keep a close-to-the-home

realism in recipe making so that we may

be of greatest practical assistance to the

Australian housewife".

Recipes are tested in both gas and elec

tric stoves and may require baking sev

eral times before the desired result is

achieved. All recipes are judged for

ease of preparation, attractive appear

ance, nutrition, flavour and general

acceptability as well as cost and portion

yield.

An important factor in creating recipes

in the Dairy Foods Services kitchen is

the analysis of nutritional value. Every

recipe tested and judged satisfactory is

thoroughly analysed so that protein,mineral, vitamin and calorie content of

every dish is known and recorded. This

information highlights the value of dairy

foods in balancing the nutritional needs

of people of all ages and facilitates plan

ning either special diets or balanced

family needs.

The Director says of Dairy Foods Ser

vices: " W e are here to help the Aus

tralian housewife with her problems in

family feeding. If you need practical

assistance with special recipes or family

meal planning; if you would like infor

mation on the uses and nutritive value

of dairy foods, please write to us.

We hope the few utility recipes given

here will be of interest, we are con

fident that they will prove what good

cooks the world over know — nothing

puts so much value, flavour and versa

tility into meal planning as Nature's own

foods — milk, butter and cheese".

Dairy Foods Services, Australian Dairy Produce Board, 406 Lonsdale Street, Melbourne, C.l.

j ^ j M E T E O R P R E S S PTY .L T D . M E L B O U R N E A U S T R A L I A N o . C 4 / 1 0 0 M / 6 6 .

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Dairy Foods Recipes