Monday, July 28, 2014

Squid Rolls

Blend together 4 squid tubes, 2 cloves of garlic, 2 tbs butter and/or parsley or chives for taste and colour.

Cut off the crusts of thinly sliced loaf of white bread. Roll out each slice with rolling pin to flatten the slice of bread.
Spread each slice with the blended squid mixture, roll the slice up and secure with toothpick.
Deep fry squid rolls and serve.

Source: Recommended by D. Paterson in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11

Thursday, July 24, 2014

Brain Patties

2 sets sheep brains, hard-boiled egg, onion juice, milk, cayenne, breadcrumbs, little butter, pastry.

Method: Line patty pans with good pastry and bake light brown. Soak brains in salted water for 1 hour, wash well, skin and blanch. Cook in salted water and milk. Rub them through a sieve. Mix with liquid in which they were booked. Add an egg chopped finely, a few drops of onion juice and a pinch of cayenne. Mix into a thick paste. Fill the patty cases with the mixture. Sprinkle with fine breadcrumbs and dots of butter. Bake until golden brown.

Source: contributed by Mrs P. S. Richardson (Plympton) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.5 [Jan. 18].

Sunday, July 20, 2014

Ham and Tongue Mould

Four sheeps' tongues, 2 or 3 slices bacon or ham, 2 teaspoons gelatine, 1 tablespoon chopped parsley, hard-boiled eggs, pinch pepper.

Method: Boil tongues until tender; remove skin and bones and put through mincer with the boiled bacon or ham.

Dissolve gelatine in one cup of liquid in which tongues were boiled. Add to the mince with parsley and pepper. Line a mould with slices of hard-boiled egg and fill with the tongue mixture and allow to set firmly.

Source: contributed by Mrs D. Ward (Crystal Brook) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [Jan. 3].

Wednesday, July 16, 2014

Meatloaf in BBQ sauce

500g sausage meat
500g mince meat
1 cup bread crumbs
1 onion
2 tbs curry powder
salt and pepper to taste
1 tbs parsley
1 egg
1/2 cup milk
1/2 cup water
Garlic

Method: Combine everything together, mould in casserole dish, into an oval shape. Cook in moderate oven for 45 mins, then make the BBQ Sauce, see below. Discard the liquid and pour over the BBQ sauce, cook for 30 mins basting often.

BBQ Sauce
1/2 cup water
1/2 cup tomato sauce
1/4 cup worcestershire sauce
2 tbs vinegar
1 tbs coffee
30g butter or margarine
2 tbs lemon juice
1/4 cup brown sugar

Mix all ingredients in saucepan till dissolved.

Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.28

Saturday, July 12, 2014

Schnapper de Glare

500 g Schnapper, 1 tablespoon butter, 2 tablespoons plain flour, salt and pepper to taste, 1.1/4 cups milk, 125 g grated cheese, 1/2 cup breadcrumbs, 250 g peeled tomatoes, 250 g mushrooms or small tin mushrooms (if desired), mashed potato.

Method: Cook some potato and mash. Boil or steam schnapper for five or six minutes, remove any bones or skin and put on to meat platter. Flake it up if liked. Make the cheese sauce by melting the butter, adding flour and cook a minute or two, then adding milk slowly, stirring all the time so as not to be lumpy. Stir while cooking, add cheese, salt and pepper. Cut up the tomato in slices and place around on top of fish. Mushrooms too, if liked. Spoon mashed potato all round and then pour the sauce on to fish. Sprinkle with breadcrumbs and a little grated cheese. Brown in oven about 25 minutes and serve at once from platter. This dish is best served in a large meat platter and quantities can be varied to suit the dish used, or whether it is served as entree or main dish.

Source: contributed by Mrs F. V. Elliott (Walkerville) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 13].

Tuesday, July 8, 2014

Creamy Chicken & Mushrooms

1 lge cooked Chicken
250gm Mushrooms sliced
1/4 cup Port
1 x 435 Cream of Mushroom Soup
1 tblspn Worcestershire Sauce
15 gms Butter
2 Onions chopped
1/2 cup Milk
Pinch Cayenne Pepper
1 x 300ml ctn Sour Cream

Method: Cut chicken meat into 2.5cm pieces. Heat butter in pan, add mushrooms & onions, cook until mushrooms are just soft, about 5 mins. Add port, undiluted soup, milk, worcestershire sauce & cayenne pepper. Bring to the boil, add chicken & sour cream, reduce to low, simmer until chicken is heated through. Serve with rice & side salad. Unsuitable to Freeze or Microwave. Serves 4.

Source: contributed by S. Barrett Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.33.

Friday, July 4, 2014

Country Quiche

3 eggs
3/4 cup milk
3/4 cup cream
1 cup chopped onion
1/2 cup grated cheese
1/2 cup chopped bacon
1 tspn chopped parsley
3/4 cup pastry mix

Method: Combine all ingredients in a pyrex dish and bake at 180-200C for 30mins. The pastry mix drops to the bottom and forms its own crust.

Variations:
Omit cream and use 1.1/2 cups milk.
Omit bacon and use ham or tuna, 1/2 tspn dry mustard and 1/2 tspn mixed herbs.
1 tomato and 1/2 cup shredded spinach or cabbage can be used.

Source: Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.15.

Saturday, June 28, 2014

Savoury Chicken Charlotte

6 slices stale bread, 1 egg, 1/2 cup milk, browned crumbs, 2 cups thick white sauce, 3 cups cooked diced vegetables (peas, carrots, parsnips, celery), 1.1/2 cups minced cooked chicken, 1/2 cup minced ham, 1 tablespoon chopped parsley, 1 tablespoon grated onion, salt and pepper to taste, bacon rolls, tomato slices and parsley to garnish.

Method: Grease well a 20 cm tin, coat with browned crumbs. Remove crusts from bread, cut into finger lengths, dip in beaten egg and milk. Line sides of tin lightly, standing fingers upright. Combine sauce, vegetables, ham, onion, salt and pepper. Fill half into prepared tin, cover with diced chicken and parsley, then balance of sauce and vegetables. Pour remaining egg and milk over the top, allow to soak into mixture. Sprinkle top with browned crumbs, bake in moderate oven 45 to 50 minutes. Allow to stand 15 minutes before turning out. Turn out on to hot dish and garnish with bacon rolls.

Source: contributed by Mrs R. L. Baker (Myponga South) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 11 - "First Prize"].

Tuesday, June 24, 2014

Beef Doves

500 g chopped raw beef, 1 cabbage, two-thirds cup uncooked rice, salt, pepper.

Brown Tomato Sauce: 1 tablespoon dripping, 3 tablespoons flour, 1 chopped onion, salt, pepper, 2 cups tomatoes (chopped roughly), 1 cup stock or water.

Method: Wash cabbage, wash rice well. Mix rice and meat and season well with salt and pepper - a dash of cayenne included if desired. Place about 2 tablespoons of mixture in each cabbage leaf and roll up. Place in casserole with brown tomato sauce. Bake in moderate oven 450 deg. (f) 230 deg. C about 1 hour.

Sauce: Melt dripping, add onion and fry until brown. Add flour and brown, add chopped tomatoes then add water or stock, season to taste. Bring to boiling point. Simmer 15 minutes.

Source: contributed by Mrs H. Saschse (Tanunda) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.3 [Jan. 8].

Friday, June 20, 2014

Mock Chicken (From Pork)

1.25 kg loin of pork, 2 sticks celery, 1/2 onion, 1 carrot, 2 sprigs parsley, 1 teaspoon peppercorns, 1 whole clove, salt.

Method: Cover pork with 2.5 litres boiling water, add vegetables cut finely, salt and spices tied in muslin. Simmer slowly for 2&1/2 hours, cool, chill and slice. Bones may be removed.

Source: contributed by Mrs Correll (Kadina) and Mrs G. H. Martin (Kadina) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.8 [Jan. 31].

Note: Mrs G. B. Cundell (Metropolitan) puts a leg of pork in cold salted water, brings to the boil, simmers for 2 to 3 hours, and serves hot with thick parsley sauce.

Monday, June 16, 2014

Salmon and Pineapple Casserole

300 ml white sauce, cup crushed cornflakes, 2 tablespoons butter, 250 g tin salmon or tuna, small tin pineapple.

Method: Into a greased casserole dish pour a layer of white sauce, add a layer of drained pineapple and then a layer of fish. Repeat these three layers. Top with the crushed cornflakes which have been mixed with the melted butter. Heat through in a moderate oven - 30 to 45 minutes. This dish is quickly prepared in advance and is put in the oven about half an hour before it is required for serving.

Source: The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.89.

Thursday, June 12, 2014

Crisp Crust Mince Pie

500 g cooked mutton, 2 large onions, 1/2 packet Kraft cheese, pepper and salt, 1/3 cup vinegar, 2 teaspoons sugar, 2 teaspoons Holbrook's sauce, hot water, 2&1/2 cups cornflakes, 1 egg, 2 tablespoons butter. 

For Gravy: 1/2 cup milk, 1/4 cup tomato sauce, 1 teaspoon vegemite, 1&1/2 cups water, flour or cornflour, 1/2 teaspoon salt, and pinch of sugar.

Method: Mince together the mutton, onion and cheese. Take the vinegar, sugar and sauce with sufficient hot water to fill a cup. Pour this over the mince and mix well. Place all in a pie dish, cover with the following crust. Crush the cornflakes, add to them the beaten egg and melted butter. Mix well and place on top of mince. Bake in a fairly hot oven until nicely browned. For the gravy, mix milk, tomato sauce, vegemite and water. Bring to boil and thicken with flour or cornflour. Add salt and sugar.

Source: contributed by Mrs E. Spiers (Hawker) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 15 - "Additional Prize"].

Sunday, June 8, 2014

Asparagus and Sweet Corn

Large tin asparagus tips, large tin sweet corn, hard-boiled eggs, green peas if liked, pepper and salt to taste. Top with half cup coconut, 2 cups breadcrumbs, and grated cheese.

Source: The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.85.

Wednesday, June 4, 2014

Rabbit in Hollow Log (Using whole Marrow)

1 cooked rabbit, 125 g cooked ham, 1 cup dried breadcrumbs, 1 small onion, pinch thyme, 1 tablespoon chopped parsley, salt, pepper, 1 young marrow, 1 tablespoon melted butter, 1 teaspoon butter, 1 tablespoon flour, 150 ml milk, extra breadcrumbs.

Method: Remove meat from rabbit and cut into small dice, chop ham. Make thick white sauce by melting butter, adding flour and cooking 1 minute, then adding milk and stirring until thick and boiling. Boil 3 minutes. Grate onion, add meats, onion, breadcrumbs and seasonings to sauce and mix. Do not have it too moist. Season with salt and pepper. Peel marrow thinly. Cut slice off the top and scoop out seeds. Dust inside very lightly with salt. Fill with rabbit mixture. Fasten lid on with toothpicks. Brush marrow with melted butter. Roll carefully in dried breadcrumbs. Place in a well greased baking dish. Bake in a moderate oven about 45 minutes. Any cold meet may be used in this dish. Grated cheese may be added instead of ham and a little Worcestershire sauce if desired.

Source: contributed by Mrs S. M. Illman (Cunningham), Mrs B. H. Sugg (Gladstone) and Mrs G. Mueller (Wrattenbully) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.6 [Jan. 24].

Note: June's recipes will all come from my latest acquisition:

Saturday, May 24, 2014

Marmalade Gingerbread

8 oz. S. R. Flour
2 level tsp. ground Ginger
1 level tsp. Cinnamon
3 oz. Margarine
8 oz. thick orange Marmalade
1 Egg
2 tbsp. hot Water
6 tbsp. Golden Syrup

Method: Sift flour and spices into bowl. Melt syrup and margarine over low heat, cool slightly. Make a well in the flour, pour in marmalade syrup mixture, beaten egg, then water and mix well. Bake one hour at 330 deg. in a greased and lined tin. Cut into fingers when cold.

Source: contributed by Felicity Horgan (Clare) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.19f.


Edit 24/5/2014: I made this - it rose and cooked evenly, tho' was not particularly high. The marmalade flavour was very intense.


Tuesday, May 20, 2014

Beef & Onion Casserole

750gms Oyster Blade Steak or Stewing Steak will do
1 x 435gms can crushed Pineapple drained
1 pkt French Onion Soup
1/2 - 1 Cup Water or Stock

Method: Dice meat, place in casserole, add pineapple, sprinkle with contents of soup packet add stock and simmer to cook in moderate oven 1/1.2 hours.

Source: contributed by M. Hogben in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.29.

Monday, May 12, 2014

Layered Salad

1/2 small lettuce, shredded
250g finely chopped mushrooms
1 cup tasty grated cheese
2 tsp lemon juice
1 cup frozen peas
3 hard boiled eggs, diced
2 tsp french mustard
2 tbs sour cream.

Place in large bowl in layers

Make Dressing -
1 cup mayonnaise
1 tbs sour cream
2 tsp French mustard
2 dsp lemon juice

Method: Mix together and pour over salad, leave overnight (refrigerated) if possible or make the same day. Place a layer of finely diced tomatoes and spring onions or red onions and parsley. Top off with crispy diced bacon.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.18

Thursday, May 8, 2014

Quick Seasoned Chicken Mornay

1 cooked Chicken broken away from bone into pieces, 1 pkt seasoned chicken & vegetable soup.

Method: Prepare soup as usual & add chicken, bring to boil & thicken.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.

Sunday, May 4, 2014

Slugs

8 oz flour, 4 oz butter, 3 oz sugar, 1 egg, 1 tbspn coconut.

Method: Beat butter and sugar, add beaten egg, then coconut and flour. Roll in coconut. Bake 350 deg.

Source: contributed by D. Voigt in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.81.

Monday, April 28, 2014

Tuna Exotic with Ginger Rice

1 large can tuna, 1 tbsn oil, 1 green pepper sliced, 1 cup chopped celery, 1 cup sliced beans, 1 onion sliced, 1 cup crushed pineapple, 3/4 cup chicken stock, 1 dspn soy sauce, salt and pepper, 1 tbspn cornflour.

Method: Heat oil in pan, saute onion, pepper, celery and beans 5 mins. Add pineapple, stock, soy sauce, salt and pepper. Cover and simmer for 5 mins. Add drained tuna liquid. Thicken with cornflour, add tuna and reheat carefully. Serve with hot ginger rice.

Ginger Rice: - 3 cups hot cooked rice with 1 tspn ground ginger added.

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.22.

Friday, April 25, 2014

Muesli Anzacs

500g pkt toasted muesli, 2 cups coconut, 4 cups sugar, 4 cups plain flour, 8 oz marg, 1 cup boiling water, 1/2 cup golden syrup, 3 tspn carb soda.

Method: Place muesli, coconut, sugar and sifted flour into large bowl mix well. Place butter and golden syrup into pan stir over heat until butter is melted. Add carb soda to boiling water, mix quickly. Add water and butter mixtures to dry mixture. Mix well, place tspnfuls of mixture on to greased oven tray, allow room for spreading. Bake moderate oven 8-10 mins or until golden. Cool slightly before removing from trays.

Source: contributed by K. Loechel in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.80.

Note: The Old Foodie has a nice piece on the history of the Anzac biscuit.

Sunday, April 20, 2014

Rabbit Mould

1 Rabbit
2 dsspns Gelatine
2 cups Water
1 Onion
Salt and Pepper

Method: Soak rabbit in salted water for 1 hour. Divide into joints and place in saucepan with water, pepper and salt, sliced onion, and cook until tender. Remove bones, cut meat into small pieces and arrange in mould or basin. Dissolve gelatine in hot stock and pour over rabbit. Place in refrigerator until set.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.131.

And, from the archives:

Rabbit in Apricot Nectar

1 Rabbit
1 tin Apricot Nectar
1 pkt French Onion Soup

Method: Soak rabbit in salted water for 1 hour. Place in casserole dish, sprinkle with soup mix and add apricot nectar. Cook in moderate oven till rabbit is tender, approximately 2 hours.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p. 159 





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