Since 1928, the Country Women's Association of Victoria has been sharing their wisdom with Australian families. And their latest book, Thrifty Cooking is no different.
This time of year, as we look at sharing a meal with friends and family, we want to know how to please a crowd - and the association is here to help. Here are some of their tips for catering for large numbers.
Mock chicken (or "mock turkey") is a tasty and cheap sandwich spread. This makes enough for sandwiches from one loaf of sliced bread.
3 large tomatoes
120g grated cheese
1 1/2 tsp mixed herbs
4 tbsp fresh breadcrumbs
One large bowl of mixed lettuce goes a long way. Make sure lettuce is washed and spun dry or dried by being wrapped in a clean towel. Just before serving, mix through three to four peeled and chopped avocados (or use peeled and sliced cucumber) and finish with French dressing. Once dressing has been added to the salad, it becomes soggy if not used on the day of making.
Serves 6 (see note to serve 50)
500g fresh green beans
1 punnet (250g) cherry tomatoes, or any type of tomato if you have them growing
1/2 bunch spring onions, or use chives if you have them growing
2 tbsp toasted sesame seeds
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1/2 tsp sesame oil
Salt and pepper, to taste
Note: To serve 50 you will need 3.5kg fresh green beans, 3 bunches finely sliced spring onions and 3kg halved cherry tomatoes. Make 8 x the quantity of dressing.
7.5 kg boned lamb shoulder, cut into 2.5 cm chunks
Flour, for coating
Salt and pepper
10 brown onions, peeled and sliced
12 garlic cloves, peeled and crushed
3 tbsp brown sugar
1-3 tbsp curry powder, or to taste
120g fruit chutney
3 x 400g cans crushed tomatoes
2 tbsp tomato paste
7 cups (1.75 litres) chicken stock
Cornflour, if needed
1 Swiss roll (jam roll) - can use a stale one of any left over sponge or plain cake spread with a little jam
A little sherry or apple juice
1 packet jelly
2 cups of boiling water
1 litre (4 cups) creamy custard
Fruit of your choice, to taste
Whipped cream, for topping
Toasted flaked almonds, for decorating
Note: If serving trifle for 50 people, make separate Swiss rolls and make each trifle quantity individually - don't try to make a giant Swiss roll and a multitude of jellies at once.
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