4 fish fillets

OR

1 pound uncooked peeled de-veined large shrimp (thawed if frozen)   
corn flour*         
2 cups plain flour   
salt and pepper    
310ml (10½ fl oz) beer   

oil for deep-frying      

Dust fish fillets with corn flour. Mix flour, salt and pepper, add beer gradually, stirring well until smooth.

Dip the fish fillets into batter. Cook in hot oil until golden brown. Drain on absorbent paper.

Serve with lemon wedges, tartar sauce and hot chips.
 

Serves 4

*corn flour = corn starch

2 c Sugar
1/2 c Milk
6 oz Desiccated coconut
1 pinch Cream of tartar
1 drop Red food coloring -- optional

Place sugar and milk in saucepan. Stir until dissolved, add cream of tartar. Bring to boil and boil 5 mins. Remove from heat and stir until mixture begins to thicken and turn white. Add coconut. Turn onto greased  square pan. Cool and slice into squares. Optional: Pour a drop of red  food coloring into 1/2 of the mixture to achieve a pink color. Pour this  mixture on top of the white mixture.

 

Source: SOAR - Searchable Online Archive of Recipes

http://soar.berkeley.edu/recipes/ .

Ingredients

1 small vidalia onion
1 spring onion
1 whole garlic
2 slices of Canadian bacon
1-2 tsp (1/4oz) Saucearoo
5 boiled red skin potato's
Sprinkle of Barbie Dust (garnish)
Sprinkle of chopped parsley (garnish)
2 tsp chopped dill
Miracle Whip
 

Instructions

(What the heck is "sauceraroo"? )

Recipe courtesy of Aussom Aussie

*  Exported from MasterCook  *

  Amount         Measure          Ingredient--Preparation Method
--------  ---------  --------------------------------
      2               ts                    Water
      1 1/2         cup                  Oatmeal
      1               t                      Ginger, powder
     1/4             lb                     Butter, unsalted
     1/3             cup                  Sugar, brown, dark
     1/4             ts                     Baking soda

 Cream the butter; add the sugar and beat until light
  and fluffy. Dissolve the baking soda in the water and
  add, stirring well. Add the oatmeal and ginger, mixing
  well. The mixture should be fairly firm. If necessary,
  add a little more oatmeal. Knead lightly on a floured
  surface. Preheat oven to 300 degrees. Press the
  mixture in a buttered baking dish, about 8 x 12
  inches. The dough should be about 1/2 inch thick. Bake
  in the 300 degree oven for 35 minutes, or until brown
  on top. Cut into squares while hot.

    Posted on Genie Food & Wine RT Sep 18, 1993 by
  COOKIE-LADY [Cookie] MM by MMCONV and Sylvia Steiger,  
  GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook  

*  Exported from  MasterCook  *

 Serving Size  : 8    
 Categories    : Main Dish
 
  Amount   Measure       Ingredient--Preparation Method
 --------  ------------  ------------------------------
    1       lb           Ground beef - lean
    1       lb           Sausage stuffing
    1       c            Breadcrumbs - fine
    2                    Onions - medium, chopped fin
    1       tb           Curry powder
      1/2   c            Water
                         Salt and pepper to taste
    1       tb           Parsley - chopped
    1                    Egg - beaten
    1                    Garlic clove - crushed
      1/2   c            Milk
                         -----SAUCE-----
    1                    Onion - chopped very fine
      1/4   c            Water
      1/2   c            Ketchup
      1/4   c            Dry red wine OR beef stock
      1/4   c            Worcestershire sauce - Lea &
    2       tb           Vinegar
    1       tb           Instant coffee
      1/4   c            Brown sugar - packed
    1       oz           Margarine
    2       ts           Lemon juice
 

LOAF:  Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, 

curry, and egg in large bowl.  Mix well.  Mix milk and water and add to meat 

mixture a little at a time until smooth, but firm.  Shape into loaf and put into

greased baking pan.  Bake 30 minutes at 375F.

SAUCE: Saute onions in margarine until golden, and add all other ingredients.

Bring slowly to a boil, lower heat and simmer 10 to 15 minutes (great with 

ribs or chicken).  After loaf has cooked for 30 minutes, pour half of the sauce 

over the meat, return to oven and bake 45 minutes more, basting often with 

remaining sauce.  Serve loaf hot in thick slices with remaining sauce.

Also makes great sandwiches.

*Exported from MasterCook II*

AUSSIE WOMEN'S WEEKLY BEST RECIPE

2 Sticks butter

1 cup Icing Sugar (powdered sugar)

1 cup Corn flour (cornstarch)

1-1/2 cup All purpose flour

1 pinch Salt

Cream butter and sugar until light and fluffy.  Add sifted flour, cornstarch, and salt.  Mix well.  Turn out onto a lightly floured

board, knead lightly.

Divide in half, shape into two rolls 1-1/2 wide, 6" long.  Wrap in plastic-wrap, refrigerate 1 hour or until firm.  Cut into 1/2" slices.  Place on oven trays.  Bake at 350 degrees F, 10-15 minutes or

until cooked.

Recipe via Meal-Master (tm) v8.04

Yield: 8 servings

17 2/3 oz Walleroo bacon . . . . . . . . . . . . .
        2 tb Oil,vegetable
        1     Brown onion,medium,chopped
        1     White onion,chopped
        2     Celery stalks,chopped
        1     Green pepper,diced
  2 1/4 lb  Kangaroo shank,red,coarse ch . .
17 2/3 oz Kangaroo shank,gry,coarse ch . .
17 2/3 oz Emu ham,ground . . . . . . . . . . . . 
        2     Garlic cloves
  1 1/8 oz Tasmanian light red chile . . . . . .
  1 1/8 oz Wooroorooka chile . . . . . . . . . .
 15/16 oz  Mount Isa dark red chile
       5 oz  Oregano
    1/4 oz   Cumin(fluid measure)
                Australian beer(740ml btl) . . . . . 
       1 cn   Tomatoes,whole(4l ea)
                Brown sugar( 3 fluid drams)
       1       Boomerang  ( ? ) . . . . . . . .       

1/2 lb Bacon,packaged
  

  2 lb Top beef sirloin, 1" cubes
  1 lb Beef,hamburger ground
  1 lb Pork,hamburger ground

  4 T  Red chile,hot,ground
  3 T  Red chile,mild,ground

   2 cn Beer-pref. Aus.(12oz)
  

1. Fry the bacon in a skillet over medium heat. Drain 
   the strips on paper toweling and cut into 10cm 1/2"

   dice & reserve.

2. Heat the oil in a large heavy pot
   over medium heat. Add the onions, celery, and green
   pepper and cook until the onions are translucent.

3. Combine all the Kangaroo meat & Emu ham (beef & pork) 

   with the ground chile, garlic, oregano, and cumin. 

   Add this meat-and-spice mixture to the pot. 

   Break up any lumps with a fork and cook, stirring 

   occasionally, until the meat is evenly browned.

4. Add the beer, tomatoes, and reserved bacon to the pot. 

   Bring to a boil, then lower the heat and simmer, 

   uncovered, for 1 1/2 hours.

   Wave a boomerang over the pot 14 times each hour 

   from this point on. (This is definitely optional 

   adding no noticeable flavor, just a touch of 

   authenticity and humor.) 

   Stir for 3 minutes. 

   Taste, adjust seasonings, and add more beer if 

   desired. Simmer for 2 1/2 hours longer.

5. Add the brown sugar and simmer for 15 minutes longer, 

   vigorously waving the boomerang over the pot.

 20 cloves garlic, peeled and minced
           3 teaspoons olive oil
         2 cups vegetable broth,
            2 tomatoes, sliced

1 onion, chopped
1 capsicum, chopped
2 teaspoons each: dried basil, tarragon, oregano
sprinkle of pepper and chilli
4 cups cooked pasta.

Saute garlic in olive oil for 3 minutes. Add broth and simmer for about 15minutes. Add tomatoes, onion, capsicum and herbs and simmer for 10 minutes more. Pour sauce over the pasta.

This dish, a specialty of northern Italy's Emilia-Romagna, is named for the region's capital city. Although the meaty sauce is classically paired with tagliatelle (ribbon pasta just slightly wider than fettuccine), it also marries well with a variety of pasta shapes that trap the savory sauce.

Active time: 45 min Start to finish: 2 1/4 hr

Sauce:

2   medium onions, finely chopped
4   celery ribs, finely chopped
2   medium carrots, finely chopped
5   garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
1/4 lb pancetta or slab bacon, ground by butcher or thinly

          sliced and pulsed in food processor until finely chopped
1 lb ground veal
1 lb ground pork (not lean)
1 (6-oz) can tomato paste (OR
1   cup whole milk
1   cup dry white wine
1   cup water
1   teaspoon fresh thyme leaves
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper

Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.

Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.

Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.

Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

Makes about 8 cups.

October 2002
Mario Batali
Babbo, New York, NY

For sauce:
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small onion, chopped fine
1 carrot, chopped fine
1 celery rib, chopped fine
1/2 pound ground chuck
1/2 pound ground pork
1 cup milk
freshly grated nutmeg to taste
1 cup dry white wine
a 28- to 32-ounce can whole

    tomatoes including juice

Make sauce:
In large heavy saucepan heat oil and butter over moderately high heat until foam subsides and sauté onion, carrot, and celery, stirring 2 minutes. Add beef and pork and cook, stirring, 2 minutes, or until meat is no longer pink. Season mixture with salt and pepper. Add milk and nutmeg and cook,

stirring, until most milk is evaporated, about 10 minutes. Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.

In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper. Sauce may be made ahead and cooled, uncovered, before being chilled, covered, 2 days or frozen 1 month.

Serves 6 as a main course.

The name is a tribute to Nambour, a town in the Sunshine Coast area to the north of Brisbane, Queensland. The area produces sugar and is Australia's main growing area for ginger - two of the ingredients of this dish.

Coat the beef with the plain flour. Brown the beef and the bacon in a pan. Put the beef and bacon into a casserole dish. Add the rest of the ingredients, including the balance of the flour. Add water and stir to give a smooth consistency. Cook in a moderate oven (180-200ºC) for 1 hour or until the meat is tender. Garnish with parsley and serve with boiled rice or mashed potato.