RECIPES FROM FAR NORTH QUEENSLAND LADIES GOLF ASSOCIATION Agnes Gillman's Scones ~~~~~~~~~~~~~~~~~~ 4 cups Self Raising Flour 300ml Thickend Cream 375ml Lemonade Sift flour into bowl. Mix cream and lemonade. Add mixture to flour. Turn onto floured board. Cut scones and place on tray. Bake in hot oven (400°F - 250°C) for 15 minutes. Anyone who has been to Mareeba Pennants would remember these scones. +++++++++ Mary Griffith's Lemon Tart ~~~~~~~~~~~~~~~~~~~~~ 3 tbsp butter 6 tbsp caster sugar 3 eggs Juice from 1 or 2 lemons depending on size lemon rind from 1/2 lemon Pastry shell (homemade or bought) Beat butter and sugar together. Beat in 1 egg at a time. Beat in juice and rind. Place mixture in uncooked shell. Bake for 35 minutes in oven 350°C. +++++++++ Dawn Young's BBQ Kangaroo Loin ~~~~~~~~~~~~~~~~~~~~~~~~~~ Marinate Kangaroo Loin in garlic, bay leaf, red wine & sugar. BBQ on high heat until medium rare. BBQ red onions in thick slices, salt & pepper, fresh thyme, parsley, sage, olive oil and red wine vinegar. Push onions to side. Add butter and wilt english spinach in juices. Thickly slice meat and serve on bed of spinach and onions. +++++++++ Bill Gelling's 3 minute Orange Cake ~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1/2 cup orange juice 1 level cup of sugar 1/4 lb butter or margarine 2 eggs 1 1/4 cups Self Raising Flour 2 tablespoons coconut 1 tablespoon milk Put into bowl in above listed order (important!!!) and beat with mixer for 3 minutes. Bake in a ring or loaf tin for 30 minutes in a moderate oven. Top with icing if desired. +++++++++ Sue Pabst's Chicken with Red Wine Vinegar ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 2 tablespoons olive oil 20 grams butter 12 chicken drumsticks 12 cloves garlic 1 onion peeled and diced 3/4 cup red wine vinegar 1 small can chopped tomatoes 1 1/2 cups chicken stock freshly ground black pepper 1 bay leaf 1 sprig fresh thyme 20 grams butter, extra 2 tablespoons chopped flat leafed parsley Heat the olive oil and butter in a heavy based pan. Cook the chicken until browned all over. Remove and place in a casserole dish that has a lid. Fry the onion and garlic over low heat for 5 min or so. Raise the heat and pour over the vinegar. (So that finished dish has a tang, rather than being sharp, important that vinegar is reduced down to almost nothing) Add the tomatoes and stock. Grind over some pepper and add the bayleaf and thyme. Bring all to the boil for a few minutes, then add to the chicken and coat it well. Cover the dish tightly and transfer to a moderate oven and cook for 45 mins. Test the sauce for salt. If the sauce is too thin, remove the chicken and thicken the sauce with a little cornflour. Sprinkle the parsley over when ready to serve. This is good served with mashed potato and peas. Enjoy! +++++++++ Sue Pabst Fruit Cake ~~~~~~~~~~~~~~~~ 1-1/2 pounds Mixed Fruit 1/4 pound margarine 1 level tablespoon Golden Syrup 1 level teaspoon carb soda 3/4 cup sugar 1 cup cold water Boil the above six ingredients for 5 mins -- allow to cool. Then add two well beaten eggs. Sift together 1 cup plain flour & 1 cup self raising flour then add to mixture. Place mixture into a greased and lined 8 inch square cake tin. Bake at 150°C for 1-1/2 hours. A few chopped nuts may be added. +++++++++ Isa Turner's Irish Apple Cake ~~~~~~~~~~~~~~~~~~~~~~~ Put 1/2lb (250gms) self raising flour into a bowl with 4 ozs (125gms) sugar and 4ozs (125gms) margarine, roughly chopped (not creamed or rubbed). Peel 3 or 4 cooking apples and slice into mixture. Then stir a well beaten egg and sufficeint milk to make a fairly stiff batter. This will be lumpy with the apples and margarine just chopped but don't worry. Bake in a greased tin (without a seam) for about 1 hour in a moderate oven 350F or 180C. Serve hot with cream, ice cream or custard. Or cut cold in slices and serve with butter. A little sugar may be sprinkled on top half way through the cooking, improving the appearance. Enjoy! +++++++++ Gail O'Shea's Chocolate Burgundy Biscuits ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 6 ozs (180gm) Self Raising Flour 4 ozs (120gm) Cornflour 6 ozs (180gm) Butter 6 ozs (180gm) Icing sugar Vanilla 1 oz (30gm) Cocoa Pinch mixed spice 1 egg Pinch salt Cream butter icing sugar until light and fluffy. Add beaten egg and mix well. Sift flours, cocoa, mixed spice and salt together. Add to creamed mixture, mixing wel.. Add vanilla. Place teaspoonsful of mixture onto a greased baking tray. Flatten with fork. Bake in a moderate oven 10-12 minutes. When cool, sandwich together with filling. Dust with icing sugar. Filling: 6ozs (180gm) icing sugar 3ozs (30gm) butter 1 dsp cocoa vanilla Cream butter and icing sugar until white and fluffy. Gradually add cocoa and vanilla. Continue beating until mixture is light and creamy. +++++++++ Nikki's Christmas Eggnog - serves 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~~ 4 eggs 1/2 cup sugar 1/2 cup white rum 1 1/2 cups whole milk 1 1/2 cups whisky 1 cup heavy / whipping cream ground nutmeg (enough to sprinkle on servings) This is an alcoholic beverage which can be quite potent. Substitute a cup of milk for every cup of alcohol to reduce the alcohol content. Separate eggs into yolks and white in separate bowls. Beat egg yokes with half the sugar, set aside. Beat egg whites until stiff, then mix in other half of the sugar. Pour the yokes into the whites and mix together slowly. Stir in white rum slowly. Stir in milk slowly. Stir in whiskey slowly. Stir in half of the cream slowly. Whip rest of the cream and fold in carefully. Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top. Cheers and Merry Xmas +++++++++ Audrey Shephard's Thai Lemon Chicken ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 500g chicken thigh fillets 1 lemon (zest and juice) lemon grass (good tablespoon) fish sauce (about 1 tab) palm sugar (brown sugar can be substituted) eschalot (use 2 if small) chilli (long red) garlic (1 glove or 1/2 tsp minced garlic peanut oil (1 teaspoon) Cut chicken thigh fillets into bite size pieces (removing all visible fat). In a bowl mix chicken, half the lemon zest, lemon grass, fish sauce, garlic and palm sugar. Marinade for about 30 minutes. Slice eschalot, chilli (seeds removed) reserve half of the chilli for garnish. Put oil in wok, heat. Add eschalot, zest of lemon and chilli. Cook till wilted. Add chicken and marinade. Stir fry till cooked and coloured (about 5 to 7 minutes). Add lemon juice. Stir fry till juice takes colour. Serve on boiled rice, garnish with remaining chilli. +++++++++ Audrey Carter's Lamb Cutlets with Olives & Rosemary (Serves 4) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 tablespoon olive oil 2 cloves garlic (minced is ok) 8 to 12 lamb cutlets depending on size 150 ml white wine 150ml beef stock 2 tablespoons tomato paste 2 sprigs rosemary, roughly chopped 1/2 cup clack olives black pepper, freshly ground to taste 1. Preheat oven to 180°C 2. Heat the oil in a large pan, add garlic and lamb cutlets and brown (on medium heat) for 2-3 minutes on each side. 3. Add the wine and cook for 2 minutes. 4. Mix the tomato paste with the beef stock and add to the lamb cutlets. 5. Add the rosemary, black olives and pepper. 6. Transfer lamb to a casserole dish and bake (for 30-40 minutes). +++++++++ Jessica Williams' (formerly of HMB) Prawn & Mango Salad with Coconut Lime Dressing ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 500g shell pasta 1 medium red sanish onion, thinly sliced 1 medium mango, thinly sliced 2 avocados, thinly sliced 750 g cooked prawns - peeled 1/4 cup chopped fresh coriander 1/3 cup fresh mint - chopped Coconut Dressing: 250ml coconut milk 2 teaspoons grated lim rind 1 tbspn fish sauce 1 teaspoon chopped or bottled chilli 1/3 cup vegetable or olive oil 1 tbspn brown sugar. Boil pasta in a large pot of water with added salt for 10 mins. Drain and rinse under cold water. Combine pasta with 3/4 of the onion, mango, avocados, prawns and herbs. Add coconut dressing, toss gently. Top with remaining onion, mango, avocado, prawns & herbs. Preparation Time: 20 minutes - Serving Time: 5 minutes Coconut Dressing: Combine all ingredients in a screw top jar, shake dressing well. Serves 4 hungry people after a great game of golf or 6 people who missed out. Bon Apetit ! +++++++++ Choo Lim's Prawns with Eggplant & Tomatoes (Serves 4.) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1kg Prawns, peeled 3 small eggplants, cut in strips and halved 1 tomato, sliced 3 cloves garlic, chopped fine 1 onion, sliced 3 small chillies, whole 2 tablespoon sambal blancan 1 teaspoon sambal olek pinch salt pinch sugar 2 cups coconut milk 1 1/2 teaspoons cooking oil Heat oil in wok on fairly high heat. When ready, combine garlic, onions & chillies and braise slowly till brownish. Add eggplants and tomatoes and stir for a minute. Add 1 tablespoon sambal blacan & 1 teaspoon sambal olek and mix through ingredients. Add part of coconut milk. Reduce heat and let cook till eggplant is soft. Add prawns, balance of rest of ingredients and season. Stir till prawns are ready but do not overcook. Serve with white rice and veges. Enjoy. +++++++++ With thanks to all of the above cooks and the © FNQDLGA http://www.fnqwomensgolf.org.au/index.html?home.html~botFr