Saturday, January 20, 2018

Pepper Pot

3 tablespoons butter
1/4 cup chopped celery
1-1/2 cups cubes potato
5 cups stock
1/2 lb. [250 gm.] cooked tripe [optional]
1/2 cup cream
1 tablespoon butter
1/4 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons wholemeal flour
pepper and salt

Method: Put butter, celery, potato, onion, green pepper. Cook slowly 15 minutes then stir in flour, stir and cook 5 minutes then add stock, tripe, pepper and salt. Cover and cook slowly for 1 hour. Just before serving add half cup cream and extra butter.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.17.

Tuesday, January 16, 2018

Spinach Dip

400g egg mayonnaise
1 packet spring vegetable soup mix
1 packet frozen spinach or fresh spinach
1 bunch chives
300g sour cream
1/2 lemon
2 bunches spring onions
Ground pepper

Method: Mix together and serve in a hollowed loaf of cob bread.

Serve with bread or biscuits.

Source: Recommended by E. Singer in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.13.

Friday, January 12, 2018

Quick Tuna Mornay

450 g cream of chicken soup
1/2 cup cooked peas
1 pkt breadcrumbs or chips
60 g grated cheese
1 lge can tuna
2 hard boiled eggs

Method: Heat chicken soup, add cheese & stir until smooth. Add the peas, chopped boiled eggs & the tuna. Pour into casserole dish & place in mod oven until heated through. Remove from oven, garnish with breadcrumbs or chips. Return to oven for 3 - 5 mins.

Source: contributed by Ruth Warnock in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43.

Monday, January 8, 2018

Tiny Taters and Walnut Salad

2 large cans of Edgell Tiny Taters or use up your own very small potatoes. Peel and boil until cooked but still firm.
3-4 red apples, chopped
6 sticks celery, sliced
2 cups of walnuts

Method: Combine potato, celery, apple and walnuts. Pour on a mayonnaise dressing.

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.


Thursday, January 4, 2018

Brain & Bacon Mornay

2 cups mashed potatoes
1 set brains or 125g mince meat
2 cups white sauce
2 rashers bacon
grated cheese
pepper and salt

Method: Line an ovenproof dish with mashed potatoes. Simmer brains in water for 15 minutes and grill the bacon. Chop drained brains (or mince) and bacon finely, add to white sauce, pepper and salt. Place in centre of potato, top with grated cheese. Heat in moderate oven until heated and cheese melts.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.17.

Sunday, December 31, 2017

Punch (Cold)

One bottle rum, 1 bottle champagne, 2 glasses curacoa [sic], 1/2 lb. pounded sugar, 1 large lemon, 1 pint iced water.

Method: Put sugar into bowl with water, into which slice lemon. When sugar has dissolved add spirit, liqueur and water and chill. Just before serving add the champagne previously iced.

Source: contributed by Mrs. T. Brown in "The Miss Australia" Exclusive Recipe Book in aid of R.S.L. and Kindergarten Union (Adelaide, 1947; n.p.)

Thursday, December 28, 2017

Piquant Ham Balls

2 cups minced ham or cooked pickled pork
1 cup finely crushed pretzels or cracker biscuits
6 oz. cream cheese spread at room temperature
1 dessertspoon lemon juice
1 teaspoon made mustard
Dash of black pepper
Cream or top of milk as required
2 or 3 tablespoons chopped chives (for rolling the mixture in)

Method: Combined thoroughly the cream cheese and ham then mix in the other ingredients until consistency is suitable for shaping. Form into balls about the size of a small walnut, roll in the chives, set out on trays covered with greaseproof paper and chill thoroughly before serving. Delicious with pre-party drinks.

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, December 24, 2017

Festive Pork Chops

4 pork chops (1/2 in. thick)
1&1/2 cups apple juice
1&1/2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon curry powder
6 prunes (pitted)
8 dried apricot halves
2 tablespoons cornflour
4 tablespoons water

Method: Trim fat from chops, heat trimmings in pan, remove trimmings. Slowly brown pork chops on both sides in the hot fat. Combine apple juice with sugar, salt and curry powder; pour over chops. Place dried fruit on top of chops. Cover; cook over low heat about 1/2 hour or until chops are thoroughly cooked and tender. Remove meat and fruit to a warm serving dish. Blend cornflour with water, stir into pan juices. Cook and stir until mixture thickens. Serve with pork chops and fruit.

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

Merry Christmas!


Wednesday, December 20, 2017

Banana Plum Pudding

2 large cups breadcrumbs
2 large cups mixed fruit
2 medium bananas
small cup sugar
1 teaspoon carbonate soda
1 small cup milk

Method: Mash bananas and mix with fruit and crumbs. Dissolve soda in milk and mix all well together. Steam 2&1/2 hours and serve with custard sauce.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.70.

Saturday, December 16, 2017

Christmas Cheesecake

250g mixed dried and glace fruits
3T dry sherry
90g chopped almonds
Grated rind of 1 lemon
400g cottage cheese
125g cream cheese
1/2c castor sugar
3/4c cream (whipped)
2t gelatine
3T lemon juice

Method: Line a 15cm x 27cm lamington tin with alfoil and grease. Chop mixed fruit finely, add almonds and lemon rind and set aside. Beat cheeses in a blender with sherry and sugar. Fold in thickly whipped cream and fruit and nut mixture. Sprinkle gelatine over lemon juice and dissolve over hot water. Cool and stir into cheese mixture. Spoon mixture into prepared tin, cover and refrigerate overnight. Invert onto a serving plate and decorate.

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), pp.26-7.

Tuesday, December 12, 2017

Festive Dip

Method: Blend 8 oz cream cheese with 3 dspns lemon juice. Add one (or more) can sardines, mashed; 6 sweet gherkins, chopped; minced onion, salt to taste.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.3.

Friday, December 8, 2017

Pineapple Glazed Mock Ham

1 x 1.5 kg lightly pumped leg of lamb
2 tab[l]espoons brown sugar
1/2 cup pineapple juice

Method: (1) Place lamb fat side down in pyrex baking dish and cover with paper towelling. (2) Microwave on FULL POWER 10 minutes. (3) Reduce to ROAST and continue cooking 10 minutes per 500g turning over (top to bottom) halfway during cooking. (4) Remove paper towelling, drain away juice and fat and sprinkle with brown sugar. (5) Return to microwave on FULL POWER for 4 minutes. Pour pineapple juice over lamb and continue cooking on ROAST a further 10 minutes. Baste with juiced [sic] during cooking. (6) Remove from oven, wrap in aluminium foil and allow to cool. (7) Chill overnight and serve cold with salads.

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

Monday, December 4, 2017

Plum Pudding for Christmas (Eggless)

2 cups plain flour
1 cup raisins
2 cups boiling water
piece of butter the size of an egg
dash of brandy (to own taste) (optional)
1 cup sugar
1 cup currants
1 tspn. carb. soda
almonds/walnuts to taste (optional)

Method: Pour one cup of boiling water onto the butter and one cup of boiling water onto the soda. Mix well all the ingredients and steam for 3 hours or boil in a cloth for 2 hours. This is a thin mixture. (It can successfully be halved, and will serve 4 generously).

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.118.

Tuesday, November 28, 2017

Tuna Slice

115g savory Biscuits - Sao/Jatz
1 onion sliced
3 eggs
1 lge tin tuna
1/2 cup grated cheese
1 cup milk

Method: Crush biscuits, add onion & cheese. Beat eggs with milk, add to biscuit mixture, stir well[,] add tuna, mix well. Bake in lamington tin 45 mins in moderate oven. This can be served hot with vegetables or cold with salad or as a slice.

Source: contributed by Cathy Finney in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43-4.

Friday, November 24, 2017

Curried Tuna & Pineapple

1 tin Tuna
1 x 440gm tin crushed Pineapple
1 grated Carrot
3 tblspn Fruit Chutney
1 tspn Curry Powder
1 chopped Onion
2 tblspn Butter

Method: Melt butter in pan & add onions, curry & carrot and partly cook (don't brown) then add tuna & pineapple. (Keep a little liquid for thickening) then add chutney. Serve with rice.

Source: contributed by H. Aplin in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43.

Thursday, November 16, 2017

Quick Tuna Casserole

1 pint milk with 1 tin tuna, 1 tin sweet corn, diced carrots, peas, salt & pepper, grated cheese, blob of butter, cayenne pepper. Bring to boil & thicken with 2 heaped tbspn plain flour. Add 6 hard boiled eggs (chopped) - optional. Top with more grated cheese & bread crumbs or weetbix. Blob with butter.

Source: contributed by Trudy Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43.

Sunday, November 12, 2017

Sausage & Spaghetti Casserole

8 Sausages
2 rashers Bacon
1 can Spaghetti
or 1 sml tin Tomato Soup mixed with 4 ozs cooked Spaghetti
1 Onion
4 cups Mashed Potato
Bread crumbs

Method: Grill or fry sausages until nearly cooked. Place in oven proof dish which has been greased. Fry onion & bacon until brown, remove from pan and put into dish with sausages. [P]our tomato & spaghetti over sausages & place scoops of mashed potato around sausages in centre of the dish. Sprinkle with breadcrumbs over potatoes. Bake in moderate oven for 30 mins. Serve with cabbage or peas for colour.

Source: contributed by Trudy Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.36.

Wednesday, November 8, 2017

Banana & Cream Salad

2 cups cream
4 firm bananas
2 tspns sugar
1/4 tspn curry powder

Method: Lightly whip cream, add sugar & curry powder. Cut bananas into rounds & stir through the cream.

Source: contributed by Yvonne Pengilly Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.58.

Saturday, November 4, 2017

Individual Steam Puddings

Grease 6 kitchen cups & place jam or honey or sultanas in the bottom. Make up 1 packet plain cake mix & 1/2 fill the cups. Place cups in 1&1/2 cups water in an electric frypan & steam at 350 for 20 mins. "c vent open.

Source: contributed by Angie Gay Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.63.

Saturday, October 28, 2017

Auburn Brunch

Cook together 1 tin sweetened condensed milk & a tablespoon of golden syrup for several minutes, stirring constantly until it thickens. Then stir in a cup of crushed cornflakes, one cup coconut, 1/2 cup chopped dried apricots, (covered with sherry & placed in a saucepan on stove to soften) and a 1/4 cup chopped nuts. Cool slightly, then roll into small balls & roll in coconut. Set in refrigerator.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.127.

Tuesday, October 24, 2017

Fish Mornay

2 oz Butter
1 cup Milk
1 pkt Chicken Noodle Soup
1 tbsp Flour
2 cups Water
1 tin Fish

Method: Make white sauce using butter, flour & milk. Put 2 cups water & pkt Chicken Noodle soup in saucepan & cook for 7 mins. Add to the white sauce. Add tin of fish. Put in casserole, sprinkle with bread crumbs and bake 1 hour.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.46.

Friday, October 20, 2017

Easy Pastry

1 cup cream
1 cup self raising flour

Method: Just combine well.

Source: contributed by Betsy Steward Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.127.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."