Wednesday, March 4, 2015

Tuna and Pineapple

2 oz. butter
2 oz. plain flour
1/2 pt. milk
1 rounded teaspn. salt
pinch cayenne pepper
1/4 cup vinegar
1/2 cup pineapple juice
2 oz. sugar
1 cup cooked peas
2 cups cooked rice
small tin crushed pineapple
7 oz. tin tuna
bunch spring onions chopped

Method: Melt butter in saucepan, add plain flour and blend to smooth paste, cooking for several mins. Gradually add milk and stir until boiling - season. Add remaining ingredients to the sauce, then turn into an oven proof dish and place in moderate oven (350F) for 20-30 mins. Garnish with parsley. Ideal buffet dish.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.23.

Saturday, February 28, 2015

Meat Loaf

500g lambs fry
1 cup soft breadcrumbs
1 tsp Worcestershire sauce
1 tsp lemon juice
500g pork or sausage mince
1 tsp salt
Pepper to taste
1 egg, beaten

Method: Cover the lambs fry with water and simmer for 5 minutes. Drain the liquid and reserve for use as stock. Put the lambs fry and onion through the blender. Add remaining ingredients except the bacon. Add 1/2 cup stock. Pack into a loaf tin. Top with the bacon. Bake in moderate oven for about 45 minutes.

Source: Recommended by G. Matthewman in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.29.

[onion and bacon are missing from the ingredient list]

Tuesday, February 24, 2015

Banana Huckleberry

Place about four dobs of butter in a pyrex dish and slice six bananas over them. Then sprinkle three tablesp. dark brown sugar and cover the lot with crushed cornflakes. Cook for 1/2 hour at 350F. This serves four.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.86.

Friday, February 20, 2015

Cheese Log

8 oz Philly cream cheese
1/2 jar Kraft cream cheese
8-12 oz grated matured cheese
chives chopped
garlic crushed
sesame seeds
caraway seeds
tabasco sauce
freshly ground black pepper

Method: Cream philly cheese, add kraft cream cheese, mix in flavourings, then grated mature cheese, form into 4 portions, roll in chopped almonds and seeds mixed together. Chill until firm.

Source: contributed by J. Edwards in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.

Monday, February 16, 2015

Seafood Pie

Crust -
2 cups cooked rice
2 teaspoons curry
1 onion, finely chopped
2 oz. melted butter
Combine all ingredients and press into a greased 9" pie plate.

Filling -
1 medium can Salmon or Tuna, drained and flaked
2 eggs
1&1/2 cups milk
1/2 cup grated cheese
Salt and pepper and squeeze lemon juice
1 Tablespoon chopped parsley

Thoroughly combine all ingredients for filling, and spoon in to prepared crust. Bake in moderate oven 325F 35-40 minutes until set. Garnish with lemon slices and olives.

Source: contributed by W. Mitchell in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.12.

Thursday, February 12, 2015

Invention Dessert

Stone big black cherries and soak in rum for at least 6 hours. Add whipped cream and crumbled meringues.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.80.

Sunday, February 8, 2015

Tuna Cheddar Chowder

2 cups boiling water
1 large diced potato
1/2 cup carrots and celery
1 small chopped onion
1/4 cup butter
1/4 cup flour
2 cups milk
3/4 lb. sharp cheddar cheese (shredded)
6&1/2 oz. Tuna
8 oz. sweetcorn (cream style)
pinch rosemary
chopped chives

Method: Cook vegetables in boiling salted water until tender. Add flaked tuna, sweetcorn, pepper and rosemary. Prepare cheese sauce using above ingredients and add to make chowder. Thicken by heating. Serve with chopped chives.

Source: contributed by Mrs. C. W. Marsh in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.17.

Wednesday, February 4, 2015

Lemon Drink from Pure Lemons

6 pts. of pure lemon juice
8 lb. sugar
1/2 oz. citric acid
1 gramme sodium benzoate
1/2 bottle Fauldings lemon essence

Method: Make up cold - dilute when using.

Source: contributed by Mrs. C. Bowley and Mrs. W. Kretschmer in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.12

Monday, January 26, 2015

Australian Fondue

1 small loaf firm white bread
2 tablesp. cornflour
3 tablesp. Mildara brandy
12 oz. New Zealand Danbo cheese
4 oz. cheese (Red Malling - Queensland)
8 oz. white wine (Riesling)
2 Granny Smith apples

Method: Cut bread into 1&1/4" cubes and place in a basket - also have ready a fork for each dunker. Cut all the cheese into 1/4" cubes and just before serving cut the apples into 1/4" cubes. Mix Brandy and cornflour to a smooth cream paste ready for use. Place cheese in a small saucepan with wine, and bring to gentle simmer until appearance is like a thin smooth soup. Pour in brandy and cornflour paste stirring constantly until it thickens. Pour into a serving dish over heater. It is important to keep stirring the fondue to prevent sticking. A suggestion is that each guest give a good stir on the bottom of the dish with his bread or apple cube.

Source: contributed by Mrs. R. E. Trehearne in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.7.

Happy Australia Day. 

(New Zealand is, of course, not part of Australia.)

Saturday, January 24, 2015

Scallops Parisienne

1 pt. or 1-16 oz. tin cream of asparagus soup
2 oz. mushrooms
1 tablesp. butter
1&1/2 lbs. scallops
2 tablesp. milk
2 teasp. lemon juice
2 tablesp. finely chopped onion

Method: Melt butter, add onion, cook until transparent, but not browned. Add the soup, mushrooms, milk, salt and pepper. Bring to boil. Remove beards from scallops and sprinkle with lemon juice. Poach scallops in savoury asparagus soup for 3 mins. Serve with brown bread fingers. Serves 4-6.

Source: contributed by Mrs. S. Southan in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.17.

Tuesday, January 20, 2015

Mock Asparagus Soup

1 lb. brussel sprouts
1 rasher of fat bacon
1&1/2 pts. stock
1 cup milk
small bunch herbs
1 small onion
1 level tablesp. flour
1 dessertsp. margarine
salt & pepper

Method: Wash and trim sprouts. Place into boiling salted water and cook about 10 mins. until almost tender. Drain and reserve cooking water. Melt margarine in pan and fry sliced onion and bacon. Add sprouts and cover with lid. Cook for about 6-7 minutes, shaking pan at intervals to prevent sticking. Add stock, milk, vegetable cooking water, herbs, pepper and salt. Simmer about 1 hour. Add blended flour and cook further 10 minutes.

Source: contributed by Mrs. W. Manson in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.14.

Monday, January 12, 2015

Port and Ginger

(Served with Savouries)

Place 2 or 3 ice cubes in a tall glass. Add 3 oz. Port, a slice of lemon, and fill with ginger beer. Stir slightly.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.13.

Thursday, January 8, 2015

Hot Tuna Dip

Make up packet onion soup, thicken with 2 tablespoons cornflour. Add 8 oz. can drained flaked tuna. Reheat and serve hot with biscuits.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.7.

Sunday, January 4, 2015

Cheese and Rice Bubble Nibbles

1 cup Rice Bubbles
1 cup plain flour
pinch cayenne pepper
1 cup grated mature cheese
4oz margarine

Method: Mix dry ingredients together. Blend with melted margarine. Roll into marble sized balls. Bake at 180C for 15-20 minutes.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.86.

Wednesday, December 31, 2014

Happy New Year: Strawberry Bowle

1 punnet of strawberries
1 tablespoon sugar
1 bottle white wine
1 bottle sparkling white wine, cold
1/4 cup brandy
ice cubes

Method: Wash, hull and halve strawberries. Place in punch bowl with sugar and white wine. Leave several hours. Add brandy, ice cubes and then sparkling wine just before serving.

Source: contributed by J. Fox in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.104.

Wednesday, December 24, 2014

Chilled Xmas Pudding

1&1/2 lb mixed fruit
3/4 lb sweet biscuit crumbs
1 tspn spice
1/2 tspn ground ginger
1/2 lb butter
1/2 tspn cinnamon
1/4 cup sherry
1/2 lb marshmallows
1/4 cup orange juice

Method: Chop all fruits finely and add to biscuit crumbs and spices. Melt butter and marshmallows over boiling water and add to mixture with orange juice and sherry. Mix well. Press into greased pudding basin. Chill. Serve with icecream.

Source: contributed by E. Randle in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.135.

Merry Christmas!

Saturday, December 20, 2014

War-time Plum Pudding

Half oz. flour, 6 ozs raisins, 6 ozs currants, 4 ozs suet, 4 ozs brown sugar, 4 ozs mashed carrot, 4 ozs mashed potatoes, 1 tablespoon treacle, 1 oz. lemon peel, 1 oz. citron peel. Boil as usual for a pudding of this size.

Source: contributed by Mrs. J. S. Pearce, Kapunda in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.42.

Wednesday, December 17, 2014


1 bottle Marsala, 3 bottles Leed Lemonade, 1 punnet strawberries. Serves 20.

Source: Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.113.

Monday, December 8, 2014

No Pastry Quiche

5 eggs
1/2 cup plain flour
4 tsp butter/margarine
1&3/4 cups milk
4 rashers bacon
Salt & pepper
Chopped onion, capsicum, herbs, spinach, tomato etc

Method: Mix all ingredients together and pour into a well greased dish.
Allow to sit while you prepare the fillings (this lets the flour sink to the bottom).
Add your favourite fillings into the mix (slices of tomato on top look good as well as taste good).
Bake in a moderate oven for 45-60 minutes.
Great hot or cold!

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

Thursday, December 4, 2014

Cream Cake

4 Eggs
1 cp. Sugar
2 cps. S. R. Flour
1 cp. Cream
Vanilla essence

Method: Beat all ingredients together for 5 minutes. Pour into greased cake tin and bake in moderate oven for 30 minutes.

Source: contributed by Mrs. D. Dempsey (Auburn) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.31.

Friday, November 28, 2014

Tomato and Cheese Patties

2 lb old Potatoes
1/2 oz Margarine
2 tbspns Parsley
Salt and Pepper
4 small firm Tomatoes
4 oz Mozarella [sic] Cheese
2 Eggs

Method: Cook potatoes and mash well with butter, parsley, salt and pepper. Slice 16 slices tomato, sprinkle with salt and pepper, slice 8 slices cheese. Place 1 slice cheese between 2 slices tomato. Shape warm potato around to seal tomato and cheese and shape into patties. Coat lightly with flour, dip into lightly beaten eggs and coat with breadcrumbs. Heat oil in pan and cook till golden brown.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.29.

Monday, November 24, 2014

Crab Dip

1 tin crab meat drained
2 hard boiled eggs chopped
1/2 cup mayonnaise (condensed milk type)
1 tsp mustard
1 tsp margarine
1 dsp chopped chives

Method: Mix all ingredients together.

Source: contributed by Henley/Grange Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.39