Pineapple Steak

- use good steak, frying but not best quality
- place in baking dish
- sprinkle with french onion soup
- arrange pineapple circles on top
- pour over juice
- cover, bake in a moderate oven for 1 hour

Source: contributed by Jill Cole in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.41.

Chocolate Biscuits - Uncooked

3 Weetbix, crumbled
1 cup plain flour
1 Tbsp cocoa
1 cup sugar
1 cup coconut
1/4 lb margarine, melted

Method: Mix all ingredients together and press into a long, flat, well greased tin. When set ice with chocolate icing and cut into squares.

Source: contributed by Ros Rowe in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.63.

Pattie's Runny Patties

500 gm mince
1/2 cup milk
1/2 cup S R flour
parsley, finely chopped
1 onion, chopped
1 egg
1/2 cup water
grated carrot
1 pkt chicken or french onion soup
salt & pepper

Method: Mix all together. Place in a jug and pour on the BBQ.

Source: contributed by Wendy Hendry in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.41.

CC Stuffed Eggs

1/2 cup Tangy BBQ CC's [corn chips]
2 Tbsp mayonnaise
3 rashers bacon, crisply cooked and crumbled
4 hard boiled eggs
2 tsp parsley, chopped
paprika

Method: Cut shelled eggs in half lengthwise. Mash egg yolks and combined with other ingredients. Fill egg whites, heaping full and sprinkle with paprika.

Source: contributed by Ros Rowe in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p. 16.

Colourful Salad

125 gm unsalted pe[p]itas kernels
parsley & chives
1-2 Tbsp salad oil
375 gm dried apricots, diced
1 large tin sweetcorn

Method: Combine all ingredients and serve.

Source: contributed by Verna Hage in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.16.

Cheese Ball

1 cup smoked almonds
1/3 cup Kraft mayonnaise (not home made)
2 shallots, finely chopped
250 gm cream cheese
1/2 cup bacon pieces, gently fried
1 Tbspn parsley, chopped

Method: Mix all together. Mould in to a cone shape and set in fridge. After 1 - 3 hours add smoked almonds to represent a pine cone.

Source: A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.12.

Dark Punch

1 cup pineapple juice
1/2 cup blackberry juice
1/2 cup raspberry juice
3/4 cup sugar syrup
1 cup strong tea
1/2 cup lemon juice
1 cup orange juice
2 cups water

Method: Combine ingredients, stir and chill. Freeze a large block of ice with a spray of white gardenias in it. Place in punch bowl, add punch, garnish with slices of lemon, orange, berries, mint leaves.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.72.

Fruit Salad Jam

7 lb. melons, 5&1/4 lb. sugar, 2 oranges, 1 lemon, 3 bananas, 2 apples (grated), 1 small tin crushed pineapple, 5 passionfruit.

Method: Cut or mince melon, sprinkle 1 cup sugar and stand overnight. Shred oranges and lemon, bruise bananas with fork. Put all fruit in pan except passionfruit, with rest of sugar and bring to boil. Simmer 1&1/2 hrs., add passionfruit, boil 1/2 hr. or until jellies.

Source: contributed by Mrs T. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.78.

Mock Goose

1/2 lb. liver
1 lb. potatoes
1 teaspoon flour
1/2 teaspoon sage
Seasoning
Onions and sage

Method: Wash the liver and cut it into slices; sprinkle with flour, salt and pepper; place in a pie-dish. Add a layer of chopped onion and sage. Pour in water to half fill the dish. Slice the potatoes and put them on top. Bake for 45 minutes.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.53.

Mock Duck

Shoulder of mutton
Sage and onion stuffing

Method: Bone a shoulder of mutton and fill the space with sage and onion stuffing. Tie up with string and roast for 1&1/2 to 2 hours, according to size. Serve with rich gravy.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.53.

Cherry Wonders

4 ozs. [icing] sugar
1 oz. cocoa
1 oz. shelled walnuts
3 ozs. ground almonds
White of 1 egg
Glace cherries
Vanilla essence

Method: Chop the walnuts finely. Rub the icing sugar through a sieve, add the almonds, walnuts, and cocoa, and mix all together. Whisk the white of egg slightly, and add to the dry ingredients enough of it to make a fairly stiff paste. Add the vanilla, and mix all together well. Divide the mixture into portions the size of a walnut, roll in the hands into shape, then dent the centre and press in half a cherry.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.89.

Hamburger with Burgundy

1&1/2 cups breadcrumbs (dried)
1 medium onion (minced)
1 lb. lean lamb or ground beef
3/4 cup burgundy
1 egg
1&1/2 teaspoons salt
1/4-teaspoon pepper

Method: Mix breadcrumbs with Burgundy and onion. When soft add beaten egg and meat plus salt and pepper. Mix thoroughly, shape into 8 patties. Brown in hot fat in a frying pan. Serves four to six.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.54.

Chicken & Chick Pea Casserole (Indian)

1 kg diced chicken
1 onions, diced
2 teaspoons garlic, minced
2 teaspoons cumin
1 teaspoon paprika
1 packet taco seasoning
1 teaspoon coriander
2 cups corn kernels
400g tins chick peas
400g tin baked beans
1/2 litre water

Method: Brown chicken in oil with onions. Add spices and water. Add corn and chick peas. Cook for 15 minutes. Add beans. Thicken if needed with 2 tablespoons cornflour made to paste in 1/2 cup water. Serves 4-6.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.25.

Barbeque Fruit Sauce

3/4 cup onions, finely chopped
3 tsp prepared mild French mustard
8 peach halves, cooked or canned
120ml peach juice (no added sugar)
50ml white wine vinegar
1/2 cup tomato sauce
2 tsp W'stershire sauce

Method: Cook onions over low heat, stirring frequently for 2 minutes. Add vinegar, mustard and W'shire sauce and stir for 3 minutes. Stir in peaches, juice and tomato sauce, reduce heat and simmer until mixture thickens, 15-20 minutes.

This is delicious served over boned and skinned chicken.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p44.

Vausage

1 cup cooked green lentils
1 cup cooked mashed potato
1 cup cooked rice
1 cup fresh wholemeal breadcrumbs
1 small onion
4-6 Tblspn gluten flour
2 tsp mixed herbs

Method: Mix together. Shape 1 large tablespoonful into a roll, or patty. Roll in bran and fry in lightly oiled pan, or bake in oven.

Vausage Rolls
Process as above, but do not fry. Wrap roll in a rectangle of thin Basic Pastry. Cook in hot oven until pastry cooked. Serve hot or cold. Size can be varied to suit.

Basic Pastry (Basic Pie Crust, p.51)
2 cups SR flour (white or wholemeal)
3 Tblsn PU [polyunsaturated]-vegetable oil
TONE skim milk

Method: Rub the oil into the flour. Add milk to give the desired consistency. The dough should come cleanly from the bowl and form a soft ball. Roll out on flour or bran to a thin layer. Bake in hot oven 20-25 minutes. An advantage of making the Basic Pie Crust is that it can be rolled out and used for either sweet or savoury pies as required.

Savoury crust: add pepper, herbs, curry, etc.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), pp.32 & 51.

Crunchy Meat Balls in Cheese Sauce

1/2 lb. sausage mince
Salt and pepper
1 tablespoon tomato sauce
3/4 cup rice bubbles
1 small egg

Method: Combine all ingredients into balls, roll in flour and lightly brown in frypan. Lift out into pie dish and prepare the following cheese sauce. Melt 1 dessertspoon butter, stir in 1 tablespoon flour then cook for 2 minutes without browning, stirring well. Add salt to taste, then 3/4 cup milk and stir till sauce boils and thickens. Finally, add 2 ozs. grated cheese and 1/2 teaspoon mustard and stir well. Pour sauce over meat balls and bake in oven about 15-20 minutes.

Source: contributed by Mrs. D. J. Manton, Naracoorte S.C.C. 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.24.

Mock Shrimp Paste

8 oz tomatoes, skinned and mashed
1 small onion, finely chopped
2 oz butter
1 cup soft breadcrumbs
salt and pepper
1 egg
1/2 tspn nutmeg

Method: Place butter in saucepan, add onion and tomato and cook till tender. Beat with a fork, add well beaten egg, breadcrumbs and seasoning. (Cheese finely grated, improves this). Keep in the fridge. Excellent for sandwiches or on toast.

Source: contributed by Shirley Low 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.14.

Minted Pineapple

Put some diced pineapple in a sealed container with chopped mint and a small quantity of Creme de Menthe liqueur. Refrigerate and shake several times to colour all the pineapple. Make the morning required.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.79 ['Hors d-oeuvres']

Seafood Casserole

2 chopped onions
2 oz margarine
1 dspn sultanas
1 large tin tuna
1 pkt Dutch curry & rice soup
2 chopped apples
1/2 cup chopped celery
salt & pepper to taste
lemon juice
nearly 2 cups water

Method: Fry onions, celery and apples lightly in margarine. Add soup, water and sultanas, mix well. Simmer very slowly for 15 mins. Add tuna and heat thoroughly. Can be served from fry pan with rice, or add grated cheese or breadcrumbs on top to brown in 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.21.

Glad's Pickled Onions Without Tears

Put 3 kg. pickling onions and 1 kg salt into a plastic bowl, cover with water. Turn regularly for 3 days. Peel (no tears!) and scald 3 times with boiling water, draining each time. Boil about 1&1/2 litres of spiced vinegar. Put onions into jars and pour boiling vinegar over. Place a spoon into jars to stop glass cracking.

Allow to cool before sealing. Ready for use in 7 days.

Source: contributed by Lois Sampson 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.98.

Delicious Salad

1/2 head of celery chopped small
1/2 large onion chopped
1 medium carrot grated
1 apple chopped
small tin crushed pineapple
shallots chopped for added colour

Method: Mix together with mayonnaise and grated cheese.

Source: contributed by Alice 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.41.

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.