Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) by Australian Women's Weekly and Ellen Sinclair

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  • Chicken and abalone soup (page 4)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Soups
    • Ingredients: chicken fillets; canned abalone; canned bamboo shoots; mushrooms; shallots; eggs; fresh ginger; chicken stock; dry sherry; soy sauce; egg whites
    show

  • Fried abalone (page 4)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Appetizers / starters
    • Ingredients: abalone; butter; store-cupboard ingredients
    show

  • Aberdeen sausage (page 4)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Main course; Scottish
    • Ingredients: beef steak mince; bacon; breadcrumbs; tomato sauce; Worcestershire sauce; eggs
    show

  • Teppan yaki abalone (page 5)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Dips, spreads & salsas; Main course; Japanese
    • Ingredients: abalone; dry white wine; Japanese soy sauce; shallots; anchovy fillets in oil; parsley; capers; butter
    show

  • Vegetable achar (page 6)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Chutneys, pickles & relishes; Side dish; Indian; Vegetarian; Vegan
    • Ingredients: cucumbers; red peppers; green peppers; onions; fresh ginger; oil; carrots; cauliflower; cabbage; vinegar; saffron threads
    show

  • Achar kuning (page 6)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Chutneys, pickles & relishes; Side dish; Malaysian; Vegetarian; Vegan
    • Ingredients: cucumbers; fresh ginger; carrots; cauliflower; cabbage; red chillies; green chillies; macadamia nuts; ground turmeric; white vinegar
    show

  • Pork and chicken adobo (page 6)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Stews & one-pot meals; Main course; Philippine
    • Ingredients: pork loin chops; chicken pieces; bay leaves; brown vinegar; soy sauce; chicken stock cubes
    show

  • Advocaat (page 6)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Cocktails / drinks (with alcohol); Dutch
    • Ingredients: eggs; condensed milk; brandy
    show

  • Afghans (page 8)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Cookies, biscuits & crackers; Frostings & fillings; Afternoon tea
    • Ingredients: plain flour; butter; icing sugar; cocoa powder; cornflakes; desiccated coconut
    show

  • Chinese almond jelly (page 8)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Mousses, trifles, custards & creams; Dessert; Chinese
    • Ingredients: agar-agar; almond essence; milk; fruits of your choice; sugar
    show

  • Aioli (page 8)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Sauces, general; Dips, spreads & salsas; French; Vegetarian
    • Ingredients: garlic; egg yolks; oil
    show

  • Pork and veal balls (page 8)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Main course; Scandinavian
    • Ingredients: pork and veal mince; onions; eggs; akvavit; dill; plain flour
    show

  • Beans a la Grecque (page 9)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Salads; Appetizers / starters; Side dish; French; Greek; Vegan; Vegetarian
    • Ingredients: green beans; tomato purée; onions
    show

  • Potato a la Grecque (page 9)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Salads; Appetizers / starters; Side dish; French; Greek; Vegan; Vegetarian
    • Ingredients: canned new potatoes; onions; tomatoes; shallots; white vinegar; bay leaves; coriander seeds; marjoram; black peppercorns
    show

  • Mushrooms a la Grecque (page 9)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Salads; Appetizers / starters; Side dish; French; Greek; Vegan; Vegetarian
    • Ingredients: white vinegar; mushrooms; bay leaves; parsley
    show

  • Zucchini a la Grecque (page 9)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Salads; Appetizers / starters; Side dish; French; Greek; Vegan; Vegetarian
    • Ingredients: zucchini; celery; lemons; bay leaves; black peppercorns
    show

  • Eggplant a la Grecque (page 9)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Salads; Appetizers / starters; Side dish; French; Greek; Vegan; Vegetarian
    • Ingredients: eggplants; onions; celery; dry white wine; white vinegar; coriander seeds; black peppercorns; bay leaves; dried thyme
    show

  • Chicken a la king (page 9)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Sauces for poultry; Main course; French
    • Ingredients: chicken fillets; cream; red peppers; green peppers; mushrooms; egg yolks; dry sherry; brandy
    show

  • Sauce Americaine (page 10)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Sauces for fish; French; American
    • Ingredients: carrots; onions; dried thyme; bay leaves; shallots; dry white wine; brandy; tomato purée; tomatoes; tarragon
    show

  • Sauce Allemande (page 10)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Sauces for fish; Sauces for poultry; French; German
    • Ingredients: chicken stock; mushrooms; cream; butter; egg yolks
    show

  • Devilled almonds (page 11)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Snacks; Vegetarian
    • Ingredients: almonds; ground cayenne pepper; store-cupboard ingredients
    show

  • Hot spiced almonds (page 11)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Snacks
    • Ingredients: Worcestershire sauce; almonds
    show

  • Almond chicken (page 11)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Sauces for poultry; Main course
    • Ingredients: chicken breasts; onions; breadcrumbs; ground almonds; eggs; shallots; Port wine; dried thyme; dry mustard; chives; parsley
    show

  • Chicken with almonds (page 12)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Stir-fries; Main course
    • Ingredients: chicken breasts; egg whites; dry sherry; grated ginger; chicken stock cubes; soy sauce; blanched almonds; mushrooms; celery; carrots; canned bamboo shoots; shallots
    show

  • Vienna almond slice (page 12)

    from Golden Cooking Library, Volume 1: Abalone to Beggar’s Chicken (Ab-Be) Golden Cooking Library, Volume 1 by Australian Women's Weekly and Ellen Sinclair

    • Categories: Brownies, slices & bars; Dessert
    • Ingredients: plain flour; egg whites; flaked almonds; sugar; liquid glucose; apricot jam; eggs; almond essence; raspberry jam
    show

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  • ISBN 10 0855585064
  • ISBN 13 9780855585068
  • Published Jan 01 1982
  • Format Hardcover
  • Page Count 115
  • Language English
  • Countries Australia
  • Publisher Golden Press

Publishers Text

Volume 1 of The Australian Women's Weekly 12-volume "Golden Cooking Library", covering Abalone to Beggar's Chicken (Ab-Be).

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