Greensburg Daily News, Greensburg, IN

Features

April 18, 2012

International Night, Australia and more

Greensburg — I hope you were able to attend our International Night last week. In case you didn't, I hope someone can tell you about it.

The evening began with a delicious meal prepared by the Linger Awhile club. I have the recipes so will share them with you.

The Australians' diets are very similar to ours as they eat a lot of beef. They also eat kangaroo. We had the beef, though. I doubt if we could get kangaroo meat here unless we went to an international market. We had a spread for crackers, but I think we all agreed that it wasn't something we wanted a steady diet of.

Our speaker for the evening was Anne Moore of Bartholomew County, who was our Exchange Homemaker last year. She had a slide presentation and told of her experiences living in their homes. She also wore a beautiful sweater they had sent her last Christmas.

The koala is a popular animal there. We usually think koalas are bears, but they aren't. I'm sure you've all seen them in the zoo. They are really cute animals.

She visited The Outback, and it was green for a change. We usually associate it with a lot of dry land. They had a flood a year or so ago, so everything there was nice and green.

Our Cultural Arts exhibit was also a part of the evening's program. There were some very nice articles, and every one of them would have been a wonderful representation from Decatur County.

Rita Hellmich's Christmas wall hanging was chosen by popular vote and will represent Decatur County at our Home and Family Conference in June.

The Linger Awhile Club was assisted by Club 53 in planning the evening's program. Thanks to both of these clubs for the great time we had.

Here is the recipe for the beef casserole and I will get the Lamington recipe and share it later.

 

SCONE-TOPPED BEEF CASSEROLE

2.5 pound chuck roast

1/3 cup oil

3 cups chopped onion

2 cups sliced carrots

2 cups chopped celery

5 tablespoons flour

32 ounces beef broth

2 teaspoons Worcestershire sauce

Salt and pepper to taste

1/2 teaspoon dried thyme

 

Brown roast in large skillet with oil; cut into small pieces and place into casserole dish, 9 x 13-inch. Add onion, carrots and celery to skillet and sautŽ' until onion is soft. Sprinkle in flour and stir over heat for 2 minutes; add broth and stir until thickened. Add to the meat in the casserole dish, seasoning with thyme. Cover and bake in 300-degree oven for 15 to 20 minutes.

 

Scone Topping

3 cups self-rising flour

6 tablespoons butter, divided

1 cup + 2 tablespoons milk

3 tablespoons parsley

2 tablespoons grated Parmesan cheese

Onion salt or celery salt

 

Sift flour into a bowl and add 3 tablespoons butter and milk. Mix to a firm dough with a knife, turn onto a floured board, knead lightly and roll out to a rectangle 1/2 inch thick. Brush with 3 tablespoons butter and sprinkle with parsley, cheese and a little onion salt or celery salt. Roll up firmly and cut into 1-inch slices with a floured knife and place on top of casserole. Bake until lightly browned.

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