Sunday, August 28, 2016

Impossible Custard Tart

4 eggs
125 gm butter
1/2 cup plain flour
2 cups milk
1 cup sugar
1 cup coconut
1 teas. vanilla

Method: Mix all ingredients to-gether (preferably in blender) - pour into a greased pie plate. Bake 180C for one hour or until set.

(flour settles and makes crust base, coconut forms the topping, and egg custard filling forms the centre).

Source: contributed by L. March in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.9.

Wednesday, August 24, 2016

Tuna Italien

(Serves 4)

4 capsicums
1 tomato, chopped
1/2 cup celery, sliced
1 cup All-Bran
1/3 cup onion, chopped
12 oz. [325 gm.] tuna canned
2 tablespoons chopped parsley
1 teaspoon pepper
1 teaspoon salt
2 teaspoons lemon juice

Method: Remove tops of capsicums, take out the remaining seeds and place in boiling water for 3 minutes. Drain. Combine other ingredients and fill the capsicums with the mixture. Replace the tops and cook in a moderate for 25 minutes.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.36.

Saturday, August 20, 2016

Quick Pudding

Sift together 1 cup flour, 2 teaspoons baking powder and a pinch of salt. Add 1/2 cup sugar, 1 cup raisins and 1/2 cup milk. Combine and put into a greased pie dish. Mix 2 tablespoons treacle, 2 cups boiling water and 1 tablespoon butter. Pour this sauce over the batter and bake in a moderate oven about 1/2 hour. As the batter rises, the sauce drops into it and moistens the batter.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.119.

Tuesday, August 16, 2016

Mushroom Pate

4oz mushrooms finely chopped
1 oz butter
8 oz cream cheese
8 oz liverwurst
2 tablespoons wine vinegar

Method: Saute chopped mushrooms in melted butter until golden brown. Drain well. Add remaining ingredients and beat well. Pour mixture into oiled long tin previously lined with aluminium foil. Chill. Serve with biscuits (or dark rye bread) and radishes.

Source: contributed by C. Anderson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.8.

Friday, August 12, 2016

Peach Meat Loaf

Meat Loaf
1&1/2 lb. [750 gm.] minced steak
1 large onion, finely chopped
1 egg, beaten
1 teaspoon salt
1/2 teaspoon pepper

Filling and Topping
27&1/2 oz, [825 gm.] can peach halves, drained
1 cup All-Bran or Bran Buds
1 cup chopped walnuts
1 tablespoon brown sugar
1/2 teaspoon cinnamon

Method:

Meat Loaf:
Combine all ingredients, mix well and shape into two flat meat loaves.

Filling and Topping:
Set aside 4 peach halves for decoration and mash remainder with a fork. Add remaining mixture onto one of the loaves. Place other loaf on top and spread with remaining peach mixture. Decorate with the four peach halves. Place in an oven dish and cook in a moderate oven, 180C gas, 190C electric (350F gas, 375F electric) for 1 hour, or until cooked. (4 to 6 servings)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.31.

Monday, August 8, 2016

Wine-Flavoured Prawn Curry

125 g (4 oz) butter or substitute
1 clove garlic
1 large onion
1 green pepper
1 carrot
1 tablespoon chopped parsley
good pinch basil
1 tablespoon flour
1/2 teaspoon salt, pepper
2 cups chicken stock
1 kl. cooked shelled prawns
3 stalks celery
1 apple
2 tomatoes
1 bayleaf
1 dessertspoon curry powder
good pinch nutmeg
1 cup dry white wine
Hot fluffy rice
finely chopped parsley

Method: Melt butter in pan, add chopped onion and crushed garlic, saute until soft but not coloured. Add finely chopped celery, green pepper, apple, carrot, tomatoes, and parsley. Cook, stirring a few minutes. Add bayleaf and basil. Saute over gentle heat until vegetables are softened. Sprinkle in flour, curry powder, salt, pepper and nutmeg. Stir well, cook for 5 minutes. Slowly add chicken stock and wine; simmer 15-30 min. Add prawns for last 10 minutes of cooking time. Arrange border of hot cooked rice round serving dish, spoon hot curry into centre, garnish with parsley. 2 Cups of diced chicken pieces (cooked) or cubed beef may be substituted for the prawns.

Source: contributed by K. Martin in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.34.

Thursday, August 4, 2016

Magic Biscuit Bars

125gms (4ozs) melted butter
100gm pkt. choc bits
1&1/2 cups cornflakes
1&1/4 cups coconut
1 cup chopped pecan or walnuts
400gm condensed milk.

Method: Pour melted butter into a foil slab tin - sprinkle cornflakes evenly over top and press lightly into a crust. Over the crumbs sprinkle the nuts, choc bits and coconut. Pour milk evenly over all. Bake moderate oven until lightly browned and set (25-30 mins). Cool 15 minutes in tin on wire rack. Cut into squares or slices when cool.

Source: contributed by L. March in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.6.

Thursday, July 28, 2016

Barbecue Steaks with Beer

This marinade is for 4 steaks so will need to be doubled for more.

370 mls beer
1 tbspn. hot sauce
1 tbspn. soy sauce
2 tspns. prepared mustard
2 tbspns. tomato sauce
1 tbspn. cornflour

Method: Combine beer, hot sauce, soy, tomato sauces and mustard. Pour over steaks and marinade at least 2 hours. Cook steaks on barbecue until tender. You can keep brushing with marinade if liked. The remaining marinade can be added to cornflour. Stir over heat until sauce boils and thickens. Spoon over steaks.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.43.

Wednesday, July 20, 2016

Cold Tea Pudding

1 cup butter
1 cup flour
1 cup breadcrumbs
1 cup sugar
1 tspn. nutmeg
lemon peel
2 cups fruit
lemon essence

Method: Rub all together and mix with 1 cup cold tea with 1 teaspoon carb. soda stirred well into it. Boil in cloth for 3 hours. (Coffee may be substituted for tea).

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.112.

Saturday, July 16, 2016

A Special Chicken Dish

Pull apart a cooked, hot chicken and place in bottom of casserole. Cover with slices of hard boiled eggs and asparagus. Save the stock from the chicken to cover the mixture. Dice 1 carrot, 1 onion, celery and 1 parsnip. Add to the stock and simmer until vegetables begin to soften. Thicken with 1/2 cup sherry, 1 cup cream, a large dob of butter and chopped parsley. Pour over prepared chicken. Liberally sprinkle top with breadcrumbs and blanched almonds. Heat in oven and serve with fried 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.91.

Monday, July 4, 2016

Crab a la Newberg

1 - 16ozs can asparagus soup
1 - 8ozs can mushrooms
1 tin crab meat
1 pint milk
1/2 pint cream
3 tlbspns sherry.

Method: Mix together, - heat but do not boil. Serves 6-8 people.
For extra add can of onion soup.

Source: contributed by Mrs. A. Grieve (Jun) 'Patanga' in A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.2.

Tuesday, June 28, 2016

Marinated Mutton Flaps

Bone flaps and remove any excess fat then cut into thin strips. Flaps can be just jointed and cut through if bones preferred. Place meat in marinade. This marinade will have to be doubled if more than 1 flap is used.

Marinade:
1 cup soy sauce
1/2 cup sugar
1/2 cup vinegar
1/2 cup pineapple juice
2 tspns. salt
1/2 tspn. garlic

Method: Mix together and bring to the boil. When cool pour over meat and marinate for a minimum of 4 hours. Cook on barbecue - they are delicious.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.48.

Friday, June 24, 2016

Chicken Casserole

1 chicken or approx' 2lb chicken pieces, cook chicken in foil for approx' 1 hour. Strip cooked chicken from bones and cut up meat. Place in casserole or saucepan.
Mix up either a packet or a tin of cream of chicken soup.
1&1/2-2 chicken cubes, 1 pint of water[,] 1 tablespoon Soya Sauce, Pinch Nutmeg, 1 finely chopped onion, 1 tblspoon plain flour, 1 tablspoon butter.
Bring the above to the boil and simmer until thickened. Add 7 oz tin mushrooms or champignons, 1 small tin pineapple pieces (not juice).
Pour over chicken and simmer gently until required. Serve with rice if desired.

Source: contributed by Mrs. [?.] Staritski, Lucindale in A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.3

Monday, June 20, 2016

Apricot Oysters

185g butter or margarine
250g dried apricots
2 eggs
125g cornflour
375g S.R. flour
125g sugar

Method: Cream butter and sugar, then add eggs, then fold in flour. Roll out and cut into small rounds (approx. 5 cm rounds). Place an apricot on each round then cut out more rounds to place on top. Bake in moderate oven for 10 mins. When cool ice with white icing.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.143.

Thursday, June 16, 2016

Chicken Savoy

12 ozs cubed chicken cooked, 2 ozs can mushrooms, 2ozs butter, 1 sliced red capsicum, 1 sliced onion, 1 cup white sauce (with 1/2 tspn chopped parsley)[,] 4 olives, 4 slices of buttered toast.

Method: Fry capsicum in butter, add mushrooms and onion. Stir into sauce, add chicken. Pile on toast and garnish with olive.

Source: A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.4.

Sunday, June 12, 2016

Ginger Pie

1&1/2 pkts. ginger biscuits
1/4 lb. melted butter

Method: Mix together and line buttered pie plate with mixture.

Filling:
2 teacups water
6 tbspns. golden syrup
3 tbspns. custard powder
3 oz. chopped ginger

Method: Put all the above ingredients into a saucepan. Stir until it thickens - when cold add chopped ginger. Top with whipped cream.

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.

Wednesday, June 8, 2016

A Party Dish. Chicken with Walnuts.

2 ozs walnuts, 1 small onion, 1 small red pepper, 4 tblspns oil, 12 ozs cooked chicken cut in strips, 1/2 pint chicken stock, 1/2 oz. cornflour, 1 tbpsn soy sauce, 2 tblspns sherry, 5 ozs can water chestnuts drained and sliced[,] 4-6 ozs cooked rice, chopped parsley.

Method: Fry walnuts coars[e]ly broken, sliced onion and sliced pepper in oil, until tender but do not brown, stir in chicken, add stock. Mix cornflour with soy sauce and sugar[,] add to ingredients in pan and simmer for 3 mins stirring constantly[,] add sherry and chestnuts and warm through.
Serve hot with rice, sprinkled with parsley.

Source: contributed by Mrs. P. Paltridge, 'Tapinue' in A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.4.

Sunday, June 5, 2016

Cabbage Vegie Dish

I often cook this dish whilst staying in the caravan as it only uses the one saucepan and hot plate. It's rather nice with barbecues as a change from salads.

Place 1 oz. margarine in a large saucepan and melt, add sliced celery, thin rounds of carrots, capsicum sliced, small sprigs cauliflower and rough chopped cabbage. Stir melted margarine through vegies, sprinkle with pepper, replace on hot plate, medium heat, lid on - takes 10 to 15 mins. Do not overcook. Mushrooms and/or bacon can be added.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.43.

Saturday, May 28, 2016

Patio Scrolls

Make an unsweetened scone dough and roll out on floured board a 20 cm x 23 cm rectangle. Brush dough with melted butter than sprinkle with 1 cup of tasty grated cheese, 1/2 pkt of creamy onion soup and 2 tablespoons of chopped gherkin. Roll up as a swiss roll and cut into 10 slices. Place slices cut side up on greased 18 cm sandwich tin. Pour over 2 tablespoons of melted butter. Bake at 200C for 20-25 mins. These can be eaten hot or cold but like scones are much nicer hot.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.10.

Tuesday, May 24, 2016

Chilled Asparagus Soup

2 x 340g can asparagus spears or cuts
1 chick stock cube
1/2 cup water
1 x 110g can Nestles cream
1/4 tspn. salt
1/4 tspn. pepper

Method: Combine all ingredients in a blender or food processor and blend for 1 min. Pour into saucepan and heat stirring until luke-warm. Cool and chill.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.28.

Friday, May 20, 2016

All-Bran Quiche

Pastry:
1/2 cup All-Bran or Bran Buds
1/4 cup milk
3/4 cup S.R. flour
pinch salt
2 oz. [60gm.] butter

Filling:
2 rashers bacon, chopped
1 medium onion, finely chopped
4 oz. [125 gm.] Cheddar cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 eggs, beaten

Method:

Pastry:
Soak All-Bran or Bran Buds in milk until liquid is absorbed (approximately 5 minutes). Sift flour and salt; rub in butter until mixture resembles fine bread crumbs. Add bran mixture and knead lightly. Roll out pastry to line a 9" (23 cm.) pie plate.

Filling:
Fry bacon and onion until golden brown. Place into pastry case and sprinkle with cheese. Combine salt, pepper, milk and eggs and pour over cheese. Bake in a moderately hot oven, 190C gas, 200C electric (375F gas, 400F electric) for 10 minutes. Reset oven to 160C. [?]

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.20.

Monday, May 16, 2016

Frimsel Soup

3 or 4 quarts [3 or 4 lts.] stock
2 turnips
3 carrots
1 onion
1 head celery
1 bunch mixed herbs
1 lb. [500 gm.] frimsels
1 pinch saffron

Method: Cut the vegetables as for Julienne soup, boil well in the stock until cooked. Half an hour before serving add the frimsels and saffron.

FRIMSELS: Beat an egg well with a pinch of salt, then sufficient flour (wholemeal) to thicken it enough to roll out. Roll as thin as a wafer, allow to dry, then fold and cut as thin as vermicelli; add these to soup.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.15.
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