Thursday, September 20, 2018

Asparagus and Ham Mornay

1 large tin asparagus cuts, 1 large tin asparagus soup, 1 heaped Tbls butter, 4 Tbls plain flour, 1/2 pint milk, 4 oz ham (diced), 2 hard-boiled eggs (chopped), 1 onion, 1/2 cup grated cheese, parsley, breadcrumbs and butter for topping.

Method: Make white sauce using milk, asparagus liquid, soup (undiluted) and flour. Chop onion finely and cook in a saucepan with 1 Tbls butter till tender (keep lid on to prevent browning). Combine cheese, ham, asparagus, eggs, parsley with sauce and onion. Sprinkle with breadcrumbs and dot with butter. Brown under griller or in oven.

Source: contributed by A. Arthur in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.23.

Sunday, September 16, 2018

Kye Sye Min (Australian Style)

1 lb mince, 2 large onions, 1 tsp curry powder, 1 pkt chicken noodle soup, salt, pepper, celery, 1/2 lb beans, 1/2 cabbage (use as much as required).

Method: Brown meat in 2 Tbls margarine. Add chopped onion and cook. Add curry powder, salt, pepper, soup and 2 cups water. Add beans, chopped celery and shredded cabbage. (1 carrot and 1 tsp soy sauce may be added if desired.)

Source: contributed by M. Keller in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.31.

Wednesday, September 12, 2018

Cheeseolettes

3 eggs, 2 oz SR flour (or plain flour with 1 tsp baking powder), 4 oz grated chedder [sic] cheese, 1 Tbls grated onion, 2 Tbls chopped parsley, seasoning, butter for frying.

Method: Blend all ingredients together. Heat butter in pan, drop spoonfuls of this mixture. Fry until crisp and golden brown, turn, brown on the other side. Drain well. Serve with a dish of sliced tomato and crisp lettuce.

Source: contributed by S. Vance in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.15.

Saturday, September 8, 2018

Chicken Cooked in Coke

1 kg chicken pieces (depending on amount of people)
1 pkt. French onion soup
1 onion
1 capsicum (red or green)
1 sml. can champignons (optional)
1 carrot, diced
3/4 cup peas
1 litre bottle coke

Method: Lightly brown chicken pieces in frypan. When browned take out and drain, also drain fat out of frypan. Replace chicken pieces in frypan. Pour coke over so chicken is covered, add french onion soup, onion, capsicum, carrot and champignons. Simmer for 45-60 minutes. Add peas last. The coke will go into a gravy. It does not sound very nice, but it is beautiful. You can use diet coke or tab. Serve with mashed potatoes or rice.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.93.

Tuesday, September 4, 2018

Sultana Slice

125g butter
1 cup sugar
1 cup S.R. flour
1 cup sultanas
1 egg
1 cup crushed cornflakes
1/2 tspn. vanilla

Method: Put all dry ingredients in a bowl. Lightly beat egg and add to dry mixture. Mix thoroughly. Melt butter and pour over mix. Stir well. Press into greased lamington tin. Bake in moderate oven for 30 mins. Cut into fingers while still warm. Do not ice.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.149.

Tuesday, August 28, 2018

Bobotie: A South African Dish

2 medium sliced onions
2 tblspns butter
2 lbs mince meat
1&1/4 cups milk
1 teaspoon salt
1 tblspn curry powder
1 thick slice bread
2 eggs

Method: Fry the sliced onions in the butter until lightly browned. Sprinkle the curry powder over the onions, add salt, and meat and mix well together. Soak the bread in the milk, then drain off the milk, mash the bread with a fork and add it to the meat mixture, together with 1 beaten egg. Turn into a buttered pie-dish. Add sufficient milk to the milk drained from the bread to make up to 3/4 cup. Beat the remaining egg and mix it with the milk. Season with salt & pepper & pour this over the meat mixture in the pie-dish. Dot with small bits of butter over the top & stand the pie-dish in another pan of water. Bake gently for 30 - 40 minutes at 350F.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.22.

Friday, August 24, 2018

Quick Quiche

3-4 eggs
2 rashers bacon, chopped
1 cup grated cheese
1 cup milk
1 onion, chopped
salt & pepper
3/4 cup pastry mix

Method: Beat eggs, add milk and pastry mix. Mix for a couple of minutes. Pour into greased pie dish.

Sprinkle onion, bacon and cheese into dish and bake in moderate oven for 50 minutes.

Serves - 4-5 people

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

Monday, August 20, 2018

Easy Tasty Tit Bits

1 loaf Promax thin sliced bread
1/2 cup butter or margarine

Method: Into butter toss 1 or 2 dstspns. French Onion Soup powder (to taste). Spread bread on both sides, cut off crusts and toast in oven (both sides) or in a vertical griller. When almost cold cut the toasted bread into shapes. Keeps for quite some time.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.8.


Tip Top Bread Promax Magazine Advertisement Ad February 1970 Vintage Retro

Thursday, August 16, 2018

Porcupine Meat Balls

1 pkt. Beef Rice-a-Riso, 1 lb. Hamburger mince, 1/2 lb. sausage meat if liked, 1 grated onion, 2 tabs oil, 3/4 pint water, 1 tabs. Holbrooks Worcestershire sauce, 1x10 oz. can tomato soup

Method: Thoroughly combine uncooked rice-a-riso, and the sachet contents with meats and onion, shape into balls with wetted hands. Brown in heated pain (with oil), shaking continuously.

Combine soup, water and sauce and pour over meat balls. Simmer with lid on for 25-30 minutes, or until meat balls are tender. Serve with vegetables. This is quite nice just using plain rice and you can always add extra flavouring to replace the sachet contents from Packet mix.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.43.

Saturday, August 4, 2018

Avocado Carbonara

1&1/2 cups small spiral pasta, 2 rashes [sic] bacon, 2 tabs. butter, 1 Avocada [sic] (diced), 60gm cheddar cheese grated, 4 tabs. crea[m], 1 egg, pepper to taste

Method: Cook pasta in slightly salted boiling water. Saute bacon in butter, add the avocado, the drained cooked pasta, cheddar cheese, cream[,] egg and pepper - mix thoroughly to-gether. Heat through and serve on a heated plate. Serves 4 as an entree. Freezes wel[l]. Egg is not necessary. Sliced mushrooms, cooked with bacon and added is tasty.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.40.

Saturday, July 28, 2018

Chicken Delicious

1 young chicken dissected into serving pieces, sprinkle with paprika, salt and pepper. Place chicken pieces side by side in a flat roasting pan or large casserole. Mix 1 tin of gourmet mushroom soup with 1 cup cream, pour this over chicken pieces, sprinkle liberally with chopped parsely [sic], place uncovered in a moderate oven and cook until chicken is tender. Serve with mashed potatoes and green peas.

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.7.

Tuesday, July 24, 2018

Gipsy Rascals

1 tin Condensed Milk
1/2 lb. crushed Biscuits
2 cups chopped Nuts
2 tablespoons Sherry
1/2 cup Mixed Fruit
2 tablespoons Cocoa

Method: Mix all ingredients together and roll in coconut. Leave to set. Keep in refrigerator.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.71.

Friday, July 20, 2018

Chatty Prawn Balls

This is a delicious appetiser, for nibbling with a good champagne or chardonnay.

1 can sweetcorn kernels
1kg green prawns, peeled and chopped
1 tblsp plain flour
1 tblsp cornflour
1 tblsp turmeric, ground
1 red chilli, finely chopped (optional)
2 eggs
3 spring onions, finely chopped
2 cloves garlic, crushed
Olive oil or veg for frying
Some fresh chopped coriander

Method: Place sweetcorn in a food processor at high speed for 1 minute. Add all other ingredients and mix thoroughly. Heat oil in frypan until it starts to smoke, then drop tablespoons of mixture into hot oil and fry all over until golden brown. Drain on paper towels, serve hot or cold. Makes lots.

Source: Contributed by Andrea Fuller, Streaky Bay SA in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.34.

Monday, July 16, 2018

Spinster Buttons

10 ozs. SR flour
2 eggs
4 ozs. butter
essence of lemon

Method: Rub butter into flour, beat eggs and sugar together, take pieces the size of a walnut, roll in hands and flatten, dip sides in sugar, and bake in oven for 10 minutes.

Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.75.

Note: sugar omitted from ingredients -


However, see a likely source in the faithful Green and Gold Cookery Book. Containing many good and proved recipes. Seventeenth edition (Revised). Issued by the Combined Congregational and Baptist Churches of South Australia in the interests of King's College (Adelaide, n.d. [?1944]):


Thursday, July 12, 2018

Banana and Bacon Scones

1 lb. S.R. flour
Pinch salt
3 oz. butter
2 rashers bacon
2 bananas, mashed
1/2 pint milk, approx.

Method: Sift flour and salt into basin and rub in butter. Cut bacon into small pieces and cook it until crisp, and pour off the fat. Add the bacon to the flour mixture. Combined the mashed bananas and milk, then stir into the other ingredients to form a soft dough. Kneed on a lightly floured board, roll out to 1/2 in. thickness and cut into rounds. Place on scone tray, glaze with milk and cook at 450F gas, 500F elec., 12-15 minutes.

Source: Delicious Pork Recipes. Presented by the Australian Pig Society (S.A. Branch) & United Farmers & Graziers of S.A. (Adelaide: c1968-70), n.p.

Sunday, July 8, 2018

Childrens Punch

1 pkt. raspberry jelly crystals
1 pint boiling water
1 can concentrated orange juice
2 x 450g cans pineapple
juice of small lemon
2 small bottles ginger ale
1 small bottle soda water
1 cup fresh cherries (optional)

Method: Make up jelly, add juices. Chill. Before serving, add chilled soft drinks and icecubes. Float cherries on top (optional).

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.127. [Childrens Munchies for Parties]

Wednesday, July 4, 2018

Pork Chops in Pineapple

As many pork chops as required.

Method: Fry both sides of the pork chops for 5 minutes each and brown thoroughly. Lay the chops in a casserole dish, then brown in frying pan as many slices of pineapple as there are chops and place one on each chop. Pour over the following mixture.

1 tin pineapple juice, 1 bay leaf, 1 finely chopped celery stick in season, 2 cloves, 1 chopped onion, 1 garlic clove (this is optional). Bake in a moderate oven for 1&1/2 hours covering casserole with a lid. Serve with vegetables in season.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.100.

Thursday, June 28, 2018

Cheese Crisps

3/4 cup plain flour
1/2 teaspoon salt
Good pinch cayenne pepper
60g butter
125g tasty cheese, grated
Yolk of 1 egg
Squeeze of lemon juice

Method: (1). Sift flour, salt and cayenne, rub in butter. (2). Add cheese and make into a firm dough with egg yolk and lemon juice. (3). Knead lightly and roll out into a thin sheet. Cut with floured cutter into rounds. (4). Place ont[o] a flat glass pizza plate or use turntable. (5). Cook approx. 8 biscuits each time on FULL POWER for 2&1/2 minutes. (6). Removed from plate and allow to cool.

Yield: Approximately 36 biscuits.

Source: The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.29.

Sunday, June 24, 2018

Nine Pop Toffee

1 cup almonds (with skins on)
1 cup water
2 cups sugar
1 tablespoon vinegar

Method: Put all ingredients into saucepan and boil moderately for 1/2 an hour. Don't stir at all. When almonds pop 9 times, remove from stove and pour into a well buttered dish. Let set and break into pieces. Delicious.

Source: contributed by Mrs. G. Cobbledick, A.C.H. Coonalpyn Auxiliary in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.49.

Wednesday, June 20, 2018

Hot Prawn Puffs

Small can prawns or shrimps
2-4 tablespoons mayonnaise
Seasoning
Rind of 1 lemon
2 teaspoons lemon juice
1 egg white, stiffly beaten
18 small rounds of bread fried in butter
Pinch paprika pepper
Lemon and parsley to garnish

Method: Combine prawns, mayonnaise, seasoning, finely grated lemon rind and lemon juice. Fold in egg white. Pile onto the fried bread, sprinkle with paprika pepper and grill until puffed and golden. Serve hot. The croutons can be made the previous day.

Source: contributed by Mrs. G. Edwards, Murray Bridge in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.13.

Saturday, June 16, 2018

Savoury Bran Stuffing

1/4 cup margarine
1/2 cup water
1/4 cup finely chopped celery
1 small onion, chopped
1 tablespoon dried parsley flakes
440 gm. can cream of mushroom soup
1 egg, lightly beaten
1 cup All-Bran or Bran Buds
4 cups Kellogg's Seasoned Corn Flakes Crumbs

Method: Melt margarine in a large saucepan. Remove from heat and add remaining ingredients. Mix well. Spread mixture into a greased baking tray and bake in a moderate oven, 180C gas, 190C electric (350F gas, 375F electric) for 30 minutes or until lightly browned and set. Cut into squares and serve with roast meats. (6 servings)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.33.

Tuesday, June 12, 2018

Hawaiian Tart Filling

1 8" pastry case (20cm)
3 or 4 bananas, sliced
1 tin condensed milk
approx. 1/2 cup passionfruit pulp
juice of 2 lemons
1 dstspn. gelatine dissolved in boiling water

Method: Beat together milk, passionfruit pulp, juice and gelatine. Lay slices of banana in the pastry case reserving some for decoration. Pour over the mixture. Chill, then decorate with bananas and whipped cream, and serve.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.114.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."