It's nearly a fortnight since our Husqvarna "What's New" event. Doesn't time fly?
Several people asked me for the recipes for the slice and the soup that I cooked for our morning tea and lunch. I have no idea who asked for what, so here they both are!
Chocolate Fruit Slice
5oz Butter (sorry... this is an old recipe of Mum's so there's no metric happening!)
6oz Sugar
2 Eggs
3 tblsp cocoa
3/4 cup walnuts ( I used macadamia)
1 1/2 cup mixed fruit (I only used sultanas)
1/2 tsp vanilla
packet of sweet dry biscuits like Granita or Marie....Smash them in a food processor.
Put everything in a saucepan except the biscuits.
Boil 1 minute.
Stir in biscuits.
Add 2 tblsp sherry
Line 11 x 7in tray with foil or better still, baking paper. Flatten mixture in and allow to cool. Before cold, ice with chocolate icing.
Cut into fingers.
Colonial Chowder
Onion chopped
3-4 Potatoes peeled and cubed
300gms Corn Kernels
3-400gms of your choice Carrots/sweet potato/ capsicum/celery/peas. Th more yellow/orange, the sweeter the soup
1500gms bacon chopped
1 can creamed corn
2 tsp chicken stock powder
2 cups water(Better still, use stock)
2 cups milk
2 tblsp flour
Fry bacon in 2 tblsp margarine.
Add potatoes.
Add vegetables, creamed corn and water.
Simmer until tender. (20 mins)
Blend flour with a little milk at first, add rest and then add to soup. Bring to boil while stirring.
Season with salt and pepper to taste.
And now that we have turned the class room back from it's "luncheon for special guests" formation, my quilt "Mystery Medallion is hanging up there. We are offering it as a class on the first Thursday of the month, beginning in November.
