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.October 19, 2012 4:11am
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.
The Better Local Government Association has applauded Greater Shepparton City Council’s decision not to apply for an increase on the 2.5 per cent rate cap set by the Victorian Government.
Yarrawonga/Mulwala's largest ever professional golf event, the Shepparton BMW Senior Victorian Open, got underway today with 124 players hitting off from 8am to 1pm on Yarrawonga's Black Bull Golf Course at Silverwoods.
Tatura’s rainfall for the last three months of 2015, 116.6mm, was marginally down on the long-term average for the same period, 120.8mm.
MEDDLING mothers can cause plenty of grief when you’re young, especially when they get involved in your love life.
THE second annual Christmas town party in Lockington did not quite attract the crowd organisers were hoping for, but it failed to dampen their spirit.
Special supplement in this weeks edition
For Tocumwal’s Lynda Snowden, working the land hasn’t stopped her from falling in love with the majestic surrounds of her day to day life.
TOOLLEEN Recreation Reserve Committee of Management presented three awards on Australia Day in front of 80 local residents.
The NSW Government has recommended the Old Cobram Barooga Bridge be placed on the State Heritage register.
Deniliquin doctor Marion Magee says she is disgusted with the treatment of local nurses.
Federal Member for Murray Sharman Stone has been criticised by two Victorian MPs for suggesting the Federal Government should stop spending money on the $2 billion irrigation modernisation program until problems are sorted out.
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