Carrot Salad

1kg sliced carrots
1 large onion, diced
1 green pepper, diced
1 can tomato soup
3/4 cup vinegar
3/4 cup oil
3/4 cup sugar
1 tspn salt
1/2 tspn pepper
1 tspn dry mustard
garlic

Method: Boil carrots for 4 mins. Rinse in cold water. Combine all ingredients. Sauce thickens on standing. Bottle and refrigerate.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.40.

Flaked Oat Biscuits

2 cups flaked oats
1/2 cup sugar
3/4 cup flour
pinch salt
4 oz butter
1 tabspn golden syrup
1 level tspn carb soda
2 tabspns boiling water
blanched almonds

Sift flour, salt and soda. Add dry ingredients. Melt golden syrup and butter with boiling water and add. Mix well. Put teaspoonfuls on cold, greased oven trays. Put blanched almond on top of each biscuit. Bake in a moderate oven until golden.

Source: contributed by Irene Reid in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.49.

Rabbit Mould

2 dessertspoons (1/2 oz.) Gelatine
2 cups (1 pint) water
1 onion
1/4 lb. bacon
4 cloves (remove blossom end)
1 rabbit
1/4 cup hot water
Pepper and salt
1/2 teaspoon nutmeg

Method: Place prepared rabbit in saucepan with cold water, pepper, salt, cloves, sliced onion, nutmeg and bacon and other spices available. Cook until tender. Remove bones, cut meat into thin slices, arrange with bacon in mould or basin. Dissolve gelatine in hot water, add to stock and strain into mould. Garnish with shredded lettuce and salads available. Sliced hard-boiled egg may be included as an ingredient.

Source: contributed by Mrs. L Newman in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.32

Watermelon Basket

Van Dyke the edges of the watermelon. Ball the watermelon, discarding any seeds and return fruit to the basket.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.85.

Glace Savoury Hors d'Oeuvres

Remove the crusts of 1 medium sliced loaf of bread with an electric knife (if available) (25 slices per loaf). Spread margarine or butter on bread all over thinly (don't miss the edges). Place foil over large square serving tray.

Spreads:
    curried egg
    any Pecks canned paste you desire
    1 can Masterfood chicken paste
    1 Kraft blue vein cheese which has been creamed with a small packet of Philly cream cheese

Spread each piece of bread evenly with spreads right to the corners. Pack firmly together on tray alternately making a chess board effect. Top each piece of bread with decoration in four sections (bread will later be cut) using thinly sliced glazed cherry, gherkin, stuffed olive and tin[y] pieces of parsley leaves.

To make glace: Put 4 tsp gelatine on top of 100mls of warm water. Stir until dissolved. Spoon over bread until completely covered. Put in refrigerator for a few minutes. If not properly glace, brush on more gelatine with pastry brush over missed spots. Stick half toothpicks all over the bread platter to keep the plastic wrap off the top, then cover with plastic wrap and store in refrigerator. Cut into portions carefully and serve from this tray.

This may be made 2 days before using and it keeps quite fresh.

1 loaf makes 48 small portions.
2 trays 4 pieces of bread by 3 pieces.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.77.

Ham Rolls

1 8-oz. can Heinz spaghetti in Tomato Sauce
1 tablespoon chopped gherkin
4 slices ham
1 tablespoon chutney
1 tablespoon chopped onion

Method: Mix the chutney, spaghetti, gherkin and onion in a bowl. Divide the mixture equally on to the ham slices, then roll up lightly and secure with a toothpick. Place in an ovenproof dish and bake in a moderate oven for 15 minutes or until heated through. If desired top with cheese sauce by melting two cheddar slices in a little heated milk, stirring until melted.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.22 ['Quick Meals from Packets or Tins (Not so economical -- but hasty and tasty!)']

Hawaiian Coolee

1 lge can unsweetened pineapple juice
1 whole cardamon pod
1/8 tsp ground mace
1/8 tsp ground cinnamon

Method: Bring ingredients to boil. Remove cardamon pod before serving. Serve hot or cold.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.73.

Onion Dip

1 lge can reduced cream
1 pkt French onion soup
squeeze lemon juice

Method: Beat together until smooth and creamy. Refrigerate.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.75.

Home-Made Camp Pie

One lb. steak, 1 cup bread crumbs, 1/2 nutmeg, 1/2 cup water, pepper and salt. Mince steak well; mix all together, put in a mould and steam for 2 hours. To be eaten cold.

Source: contributed by Minna Karutz in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.19.

Sponge Lumps for Soup

One egg and 1 tablespoon water; beat well together, add enough S.R. flour and a little grated nutmeg to make the mixture as stiff as dumpling dough. With a teaspoon drop little lumps into soup and boil 10 minutes.

Source: contributed by Mrs. J. Obst in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.8.

Birds' Nests

Six hard-boiled eggs, 1 cup of cold minced meat, a few herbs, salt and pepper to taste, a little gravy mixed with meat, 1 egg (beaten).

Method: Roll the boiled eggs in the minced meat, then in egg, then in bread crumbs. Fry in dripping, cut in halves, decorate them nicely on a warm plate, serve at once.

Source: contributed by Mrs. T. Hanisch in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.15.

Health Scones

One and a half cups flour, 1&1/2 cups clean bran, 3 teaspoons cream of tartar, 1 teaspoon carb. soda, pinch of salt. Sift all dry ingredients, except bran, twice, and mix well together. Add 1 egg (well beaten) and 1&1/2 cups fresh milk. Make into a very light dough and touch as little as possible. Roll out, cut into shapes and bake in a rather quick oven.

Source: contributed by Miss Rita Altmann, Tanunda in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.114.

Carrot Pancakes

One cup S.R. flour, pinch salt, 1 beaten egg, 2 tablespoons butter, 1/2 cup milk, 1 cup mashed carrots. Scrape, wash and steam carrots till tender, sufficient to make a cupful when mashed. Stir butter into mixture while hot. Sift flour and salt, and make into batter with milk and egg, add carrots, beat till smooth, and cook like pancakes in hot fat in frying pan.

Source: contributed by A. Rigby, Tanunda in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.51.

Tasty Finger Bits

Can be served hot or cold. Add crushed pineapple for variation.

2 eggs
4 oz grated cheese
2 oz melted butter
pepper and salt
2 Tbspn fruit chutney
1 chopped onion
1 Tbspn Worcestershire Sauce
2 bacon rashers
quantity of sliced bread

Method: Beat eggs lightly, add cheese, salt and pepper, chutney, chopped onion and sauce and lastly add melted butter. Mix well. Spread mixture on slices of bread, cut into fingers and place a strip of bacon on each finger. Bake on greased oven tray in moderate oven for about 5 mins or until light brown.. Sometimes I will substitute the bacon for smoked oysters - also very nice.

Source: contributed by Gloria Wajwoda in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.13.

Chicken Flavoured Potato Salad

500g potatoes
1&1/2 cups water
1 pkt chicken noodle soup
2 Tbspn chopped parsley
2 Tbspn chopped onion or shallots

Method: Peel potatoes and cut into cubes, place in saucepan of boiling water. Add contents of soup pkt and simmer gently for 5-8 mins or until potatoes are tender (add extra water if needed). Cool, add parsley and shallots. Refrigerate until chilled.

Source: contributed by Elspeth Gill in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.40.

Walnut Damper Muffins

1/2 kg SR flour
1/2 tspn salt
1 Tbspn margarine
grated cheddar cheese
1/2 chopped onion
2 handfuls crushed walnuts
chives
milk

Method: Mix all ingredients together and add milk to form a dough. Place into muffin trays and cook for 15 mins in hot oven.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.90.

Hamburgers

1 kg mince
1 cup SR flour
2 cups milk or water
2 eggs
1 pkt chicken noodle soup
1 pkt French onion soup
1 onion finely chopped

Method: Mix together all ingredients. Mixture will be a bit 'sloppy' but will thicken. Spoon onto barbecue.

Source: contributed by Julie Monfries in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.10.

Marshmallow Slices

1 cup crushed cornflakes
1 cup coconut
1 cup self-raising flour
1/2 cup sugar
1/4 lb butter
1 dessertspoon cocoa

Method: Melt shortening, mix well with all dry ingredients. Press into scone tray and bake approx. 20 minutes in a moderate oven.

Marshmallow:
1 cup sugar
1 cup water
1 tablespoon gelatine

Method: Bring to boil and simmer 20 minutes. Cool, add a few drops cochineal then beat until stiff and frothy. Spread on cooled slice.

Melt 3&1/2 oz copha, add 1 cup drinking chocolate and stir. While still hot pour over marshmallow -- this creates a 'rocky-road' look. 

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.68.

Chicken and Cheese Soup

An excellent mornay base, using less water in soup mix.

1 packet Continental chicken soup
1 cup grated carrot
1 cup finely sliced celery
3 Tbspn butter
1 onion, finely chopped
3 Tbspn plain flour
4 oz Kraft cheese grated

Method: Make up 1 packet of continental chicken soup as per directions, adding 1 cup grated carrot and 1 cup finely chopped celery. In another saucepan melt 3 Tbspn butter and fry 1 finely chopped onion until transparent. Add 3 Tbspn plain flour and stir well. Gradually add 500 ml. milk, add 4 oz grated Kraft cheese. Mix together with prepared soup. Serves approx. 8-10. Kept in the fridge a few days before using improves flavour.

Source: contributed by Margaret Dixon in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.6.

Savoury Slice

1 lb. premium mince
1 Tbspn chutney
1 level dspn curry powder
1 apple
1 tomato
1 onion
pastry sheets

Method: Mix together mince, curry and chutney, place half of mixture on pastry. Thinly slice apple, tomato and onion on to it, add rest of mince. Cover with pastry. Bake in hot oven until cooked.

Source: contributed by Vera Kemp in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.12.

Apricot Roll (Rich)

4 oz chopped dried apricots
4 oz crushed Marie biscuits
2 oz chopped marshmallows
1/2 cup condensed milk
1/2 teaspoon vanilla essence

Method: Combine all together in mixing bowl.

Roll in rolls 6" x 1" diameter, then roll in coconut or crushed nuts. Place on foil and roll up until sealed. Place in fridge to set. These keep for months. Just before using cut into slices approx. 1/2" thick.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.69.

Soup to Eat with a Fork

2 onions
3 Tbspn oil
1 small tin Sauerkraut (or shredded cabbage)
3&1/2 pints stock
4 frankfurts
2 Tbspn plain flour
1 carton sour cream
1 clove garlic crushed
12 oz stewing beef
1/2 tspn salt
4 oz bacon sliced
1 Tbspn paprika
4 Tbspn water

Method: Peel and slice onions and crush garlic. Heat oil in large saucepan, add onions and garlic and fry over moderate heat until golden. Cut beef into small cubes, add to pan and brown all over. Add drained Sauerkraut and salt to pan. Cover with the stock and simmer gently for 1 hour or until meat is tender.

Derind and roughly chop bacon, fry bacon in oil in frying pan until crisp, then add sliced frankfurts and paprika. Cook 5 mins then add to saucepan. Blend flour with cold water in bowl until smooth and then stir into soup mixture and cook further 5 mins. Stir in sour cream, adjust the seasoning and serve at once with French sticks or garlic bread.

Source: contributed by Gloria Wajwoda in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.7.