On page 94 of the Shepparton News on October 6, 1967, Mary Lewins shared recipes for a stuffed marrow and seafood pilaf thanks to readers.
Rice and Bacon-stuffed Marrow
Recipe by Mrs C. Shaw, Amaroo
1 medium sized marrow
8 oz. bacon
2 oz. onion
4 oz. rice
1 green pepper
8 oz. tomatoes
1 1/2 oz. good dripping
Salt and pepper
Peel marrow. Cut long wedge out of top. Cut wedge into four pieces and discared one. Remove all marrow pips. Season inside. Dice all but two rashers of bacon, reserving these for garnish. Peel tomatoes and chop them, the green pepper and onion, roughly.
Fry bacon, onion, tomato and green pepper until slightly brown. Mix vegetables, rice and salt and fill marrow - not too tightly as rice swells as it cooks. Replace three chunks of marrow on top.
Wrap in foil, bake at approx. 400F for 30-40 minutes. Unwrap, garnish top with strips of reserved bacon, cook further 15 minutes, unwrapped. Serve on bed of spinach, as below.
SPINACH: Wash thoroughly approx. 3 lbs. spinach. Boil in salted water about ten minutes, until cooked. Drain well, and chop on board finely. Rinse spinach pan and melt 2 oz. butter gently. Add spinach, a tablespoon of cream, pinch of nutmeg, salt and pepper. Heath through and serve on a large dish, under marrow.
Recipe by Mrs J. Glasser, Broken Hill
2 oz. butter
1 onion, finely sliced
Salt and pepper
8 oz. rice
1 1/4 - 1 1/2 pints fish stock
4 oz. scallops
1 wine glass white wine
A bouquet garni
1 lb. prawns, shelled
2 oz. mushrooms, sliced and sauteed in a nut of butter
Melt 2/3 butter, add onion and 1 shallot, chopped; cover, cook slowly until soft but not coloured. Add rice, saute for a few minutes, then add seasoning and stock and bring to the boil. Cover and place in the oven for about 20 minutes. Stir the remaining butter lightly into Pilaf with a fork.
Place scallops in a pan with a little water, white wine, the second shallot, chopped, the bouquet garni and seasoning. Cook very gently for 5 miinutes. Remove scallops and keep warm. Toss prawns in the same pan. Drain, reserving liquid. Keep prawns warm.
1 oz. butter, 3/4 oz. flour, 1/2 pint fish stock, 3 ozs. top milk
Melt butter, blend in flour, cook through. Add fish stock. Bring slowly to the boil, add top milk, adjust seasoning. Add fish and sauteed mushrooms. Shake pan over fire until heated through.
Mould rice in oiled ring mould. Turn onto hot dish. Spoon fish sauce into centre. Serve any remaining sauce seperately.
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