Saturday, October 12, 2019

Russian Salad

Line a flat meat dish with lettuce leaves. Arrange in separate piles on this a cupful each of cooked peas, carrots, potatoes and a cup each of tomato, cucumber and celery. All these should be neatly diced except the tomato and cucumber, which should be sliced. Sprinkle chopped gherkin over all and garnish with celery curls. Serve with thick mayonnaise.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.62.

Tuesday, October 8, 2019

Blow Away Banana and Honey Pudding

1 Tbls honey, 1 Tbls butter, 1/2 cup milk, 1/2 tsp carb. soda, 1 cup SR flour, sliced banana, 1 extra Tbls honey.

Method: Beat butter and 1 Tbls honey to a cream, add milk to which carb. soda has been added. Lastly stir in flour. Grease basin and add extra honey. Cover bottom with sliced banana. Pour the pudding mixture over this. Steam for 1 hour.

Source: contributed by F. Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.51.

Friday, October 4, 2019

Sweet and Sour Beef

(4-6 serves)

2 tablespoons butter
1 lb. [500 gm.] minced topside steak
1 tablespoon plain flour
17&1/2 oz. 470 gm.] can pineapple pieces and juice
1 cup Sultana Bran
1 medium carrot, thinly sliced
3 tablespoons vinegar
1 tablespoon soya sauce
2 tablespoons dried chopped onion
1 tablespoon chopped green ginger
1 onion stock cube, crumbled
1/2 medium capsicum, sliced

Method: Melt butter in heavy saucepan. Brown meat well and add remaining ingredients. Mix well and simmer for 20 minutes.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.35.

Saturday, September 28, 2019

Savoury Cheese Balls

4 oz. softened butter
4 oz. grated mature cheese
4 oz. S.R. flour
1/2 teaspoon salt
Pinch cayenne pepper

Method: Mix all together and roll in balls. Roll in coconut. Press flat with fork and bake in a slow oven 25-30 minutes or till crisp. These are delicious.

Source: contributed by Mrs. A. V. Wurst (A.C.H. Wirrabara Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.49.

Tuesday, September 24, 2019

Port Cream

3 eggs, separated
3/4 cup castor sugar
4 teaspoons gelatine
1/4 cup hot water
3/4 cup port
1 cup whipped cream

Method: Beat egg yolks with sugar until thick and creamy. Sprinkle gelatine over hot water, stir until dissolved. Add to egg mixture, stir in well, then mix in port. Beat egg whites until stiff, but not dry and fold in. Then fold in the whipped cream. Turn into a bowl or individual sweet bowls and chill until firm. If desired, decorate with whole strawberries.

Source: contributed by Mrs. Doug Crappsley (A.C.H. Barossa Valley Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.40.

Friday, September 20, 2019

Curried Egg Mornay

1 pkt Continental chicken noodle soup, 1 & 1/2 cups boiling water, 1 oz copha or shortening, 2 level tbspns flour, 1 tbspn chopped parsley, 2 tspns curry powder, 1 cup milk, 4-6 hard-boiled eggs.

Method: Cook noodle soup in boiling water for 7 mins. Cool. Melt copha, stir in flour & curry powder. Add milk, & stir until boiling. Mix in soup, bring to boil. Add egg & parsley.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.10.

Monday, September 16, 2019

Mushroom & Fish Mornay

Fry 1 chopped apple & 2 chopped onions until brown. Add salt & pepper, then add a small tin mushrooms. Cook for a few mins, add 1 tbspn sugar, 1 level dspn curry powder & 2 cups water. Simmer, & thicken with cornflour. Add 1 lb tuna cuts, 1 dspn chutney, & 1 dspn sultanas.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.11.

Thursday, September 12, 2019

Mexican Eggs

Melt: 2 tbspns butter, fry chopped-up meat (approx. 1 lb) until brown, add chopped-up onions, add skinned tomatoes or 1 can tomatoes, add 4 oz grated cheese & 6 beaten eggs. Simmer gently. Serve with toast.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.3.

Sunday, September 8, 2019

Brown Bread Soup

(A good way to use up stale brown bread which has been dried & stored in a paper bag). Take 2 medium slices of any brown bread, put in saucepan, cover well with water, & let boil gently (with lid half on, lest it boil over) about 10-15 mins. Force through a colander, and add enough water for right thickness. Add 1 tspn vegemite or bonox, 1 soup cube, 1 tspn butter, & 1 tspn tomato sauce. Re-heat & bring to a boil. Keep stirring until all ingredients are dissolved and the soup is ready for serving.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.7.

Wednesday, September 4, 2019

Chocolate Rum Pie

1 dstspn. gelatine
2 cups milk
1/2 cup sugar
2&1/2 dstspns. cornflour
4 eggs
3 dstspns. rum
4oz dark chocolate
150ml cream
chocolate shavings

Method: Soften gelatine in 1/4 cup of milk. Scald remaining milk. Blend sugar with cornflour. Stir in hot milk. Separate eggs. Beat yolks, add cornflour mixture. Stir in top of double boiler until mixture thickens. Add softened gelatine and chopped chocolate. Stir until gelatine dissolves and chocolate melts. Add rum. Allow to cool slightly. Beat egg whites until stiff. Fold into chocolate mixture. Pour into prepared crumb case. Refrigerate until set. Whip cream, spread evenly over mixture and decorate with chocolate shavings.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.111.

Wednesday, August 28, 2019

Dessert from the Shelf

1 small tin sliced peaches or apricot halves, 1/2 cup cream or evaporated milk, 3/4 cup plain flour, 1/2 cup brown sugar firmly packed, 1 level tsp cinnamon, pinch salt, 2 oz butter or margarine.

Method: Drain fruit. Arrange in 9 in. tart plate, pour milk or cream over it. Sift flour, salt, sugar and cinnamon. Rub butter in lightly with tips of fingers. Sprinkle top over fruit. Bake in moderate oven until crumbs are brown - about 15 mins. Serve while still warm with cream.

Source: contributed by B. Roocke in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.56.

Saturday, August 24, 2019

Peanut Scrambles (uncooked recipe)

8 oz peanuts, 8 oz sultanas, 4 oz drinking chocolate, 4 oz icing sugar, 2 cups rice bubbles, 8 oz copha.

Method: Melt copha and add other ingredients. Drop in clusters on greased paper and leave to set.

Source: contributed by H. Keller in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.107.

Tuesday, August 20, 2019

Tuna Crisp

Melt 3 oz butter in a large saucepan. Saute 1 finely chopped onion in butter. Stir in 4 Tbls of flour and 1 oz powdered milk. Cook for 1 minute. Gradually add 3 cups of water. Bring to the boil and simmer for 3 minutes stirring constantly. Add 1 x 425 can of drained flaked tuna, 1 cup cooked peas and 1 cup of grated cheese. Season to taste. Pour into greased casserole dish. Sprinkle over 1/4 cup cornflake crumbs. Dot a little butter and bake in a moderate oven for 20 minutes. Serves 4-5.

Source: contributed by Jill Sanders in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.45.

Friday, August 16, 2019

Crunchy Fruit Ring

3 cups cornflakes, good Tbls butter, 3/4 cup brown sugar, stewed apples or any other fruit (very tasty with grapes).

Method: Melt butter and sugar slowly in a fairly large saucepan until light caramel colour. Lightly mix in cornflakes, toss them until thoroughly coated with syrup. Pack this into a buttered ring mould. Set aside until nearly, but not quite, cold. Lever out on to platter and fill with fruit. Serve immediately with cream or ice cream.

Source: contributed by C. Hewton in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.55.

Monday, August 12, 2019

Delicious Steak

1 lb steak, 1 Tbls flour, 1 Tbls sugar, 1 Tbls vinegar, 2 Tbls tomato sauce, 1 tsp mustard, salt, pepper.

Method: Cut steak into pieces and roll in mixture made of flour, sugar, mustard, salt and pepper. Place in oven proof dish, cover with water. Add vinegar and tomato sauce. Cook slowly for 2 hours.

Source: contributed by B. Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.28.

Thursday, August 8, 2019

Economical Potato Cake

3/4 cup mashed cold potato, 1 cup sugar, 1 cup cold milk, 2 cups SR flour, 1 cup chopped raisins, grated rind of 1 orange.

Method: Mix ingredients well together and tip into small baking dish. Bake 40 mins. in moderate oven. When cold slice and butter.

Source: contributed by G. Woolford in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.79.

Sunday, August 4, 2019

Bran and Bean Meat Loaf

(yields 10 slices)

1&1/2 lb. [750 gm.] minced steak
1 onion finely chopped
1 egg
2 bacon stock cubes, crumbled
1 tablespoon tomato sauce
1&1/2 cups All-Bran
Small can bean mix, drained

Method: Grease 8" x 4" (20 cm. x 10 cm.) log tin. Combine all ingredients and mix well. Press into the greased tin and bake in a moderately hot oven for 1&1/4 hours.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.22.

Sunday, July 28, 2019

Easy Pudding

1 dstspn. dripping
1/4 tspn. carb. soda
2 tbspns. currants
3/4 cup milk
2 tbspns. sugar
1/4 tspn. nutmeg
3/4 cup S.R. flour

Method: Cream dripping and sugar, add nutmeg and currants. Sift carb. soda with flour, add to other ingredients, stir. Mix with milk. This is a thin mixture. Tie in cloth and boil 1&1/2 - 2 hours. Can also be cooked in pudding basin.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.113.

Wednesday, July 24, 2019

Meat and Vege Puffs

cold cooked meat, diced
any left over vegetables
oil

Batter:
2 cups S.R. flour
Pinch salt
milk
1 egg

Method: Place flour, salt and egg in bowl. Mix well, slowly adding a little milk at a time until batter is smooth. Add diced meat and veg (meat and vegetables can be tinned) to batter. Spoon mixture into hot oil. Fry till golden brown. Serve with tomato and onion fried in margarine.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.84. [Bachelor]

Tuesday, July 16, 2019

Coleslaw with a Difference

1 large cabbage
1 large onion
1 green pepper

Put in layers in bowl.

Sprinkle one small cup sugar over but do not stir.

Boil together:
1 tspn mustard
1 tspn celery seeds
1 tspn salt
1 cup vinegar
3/4 cup salad oil

Do not stir this mixture, but pour straight over slaw, put in fridge overnight. Drain off excess dressing. This slaw will keep for two weeks if you keep adding cabbage to keep crisp.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.91.

Friday, July 12, 2019

Seafood Cocktail Sauce

1 tin whipped evaporated milk
juice 4 lemons
1/2 tspn salt
pinch cayenne pepper
pinch nutmeg
2 tabspn Worcestershire sauce
3 packets tomato puree
(cream can be added)

Mix all together.

Source: contributed by Winsome Dinning in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.80.

Monday, July 8, 2019

Tomato & Spaghetti Preserve

Cook for 1 hour:
12 lb peeled, chopped tomatoes
5 large onions, chopped small
1 large cup sugar
2 dessertspn salt
1 level dessertspn curry
pepper

Strain through a sieve or blend. Cook 500 g packet of no. 1 spaghetti in salted water for 15 mins. Drain and add to pulp. Add 1/2 lb grated matured cheese and 1/2 lb butter. Bring to boil. Fill Fowler jars, sterilize 30 mins at 200F. This mixture deep freezes quite well.

Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.88.
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