Sunday, April 20, 2014

Rabbit Mould

1 Rabbit
2 dsspns Gelatine
2 cups Water
1 Onion
Salt and Pepper

Method: Soak rabbit in salted water for 1 hour. Divide into joints and place in saucepan with water, pepper and salt, sliced onion, and cook until tender. Remove bones, cut meat into small pieces and arrange in mould or basin. Dissolve gelatine in hot stock and pour over rabbit. Place in refrigerator until set.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.131.

And, from the archives:

Rabbit in Apricot Nectar

1 Rabbit
1 tin Apricot Nectar
1 pkt French Onion Soup

Method: Soak rabbit in salted water for 1 hour. Place in casserole dish, sprinkle with soup mix and add apricot nectar. Cook in moderate oven till rabbit is tender, approximately 2 hours.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p. 159 

Wednesday, April 16, 2014

Eggless Cake (Good for shearing)

2 cups sugar
2 cups water
1 cup currants
2 cups plain flour
1.1/2 cups SR flour
2 teaspoons baking powder
1 teaspoon bicarbonate soda
1 dessertspoon golden syrup
1/2 lb. butter
1 cup raisins
1 cup nuts (optional)
1 teaspoon nutmeg
1 teaspoon spice
1 teaspoon cinnamon
a little salt
1 tablespoon vinegar may be added

Method: Cook in a saucepan for 5 minutes, water, sugar, butter, fruit, cool a little and [sic = add?] flour etc. Mix well. Put in 2 x 7" round cake tins. Bake one hour.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 89.

Saturday, April 12, 2014

Curnamona Curried Mock Chicken

3 level dessertspoons curry
2 pkts cream of chicken soup
1 dessertspoon sugar
2 heaped tablespoons cornflour

Method: Boil 3 rabbits until meat nearly leaves the bone. Pull apart into bite size pieces.

Curried Sauce: Slowly add 3 pints water to sauce ingredients. Simmer 20 minutes. Add rabbit pieces. Half an hour before serving, boil sliced cauliflower, cabbage, celery, onion and capsicum till just tender. Strain and mix into rabbit sauce.

To serve: boil 3 cups rice, pile in large ovenproof dish. Pour curried mixture over and serve while still steaming hot.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 53.

Tuesday, April 8, 2014

Ayr Melon

Carefully peel a cantaloupe or rock melon. Cut off the top and scoop out the seeds. Fill the cavity with a raspberry jelly and replace the top. When the jelly has set, coat the whole melon with fresh cream cheese forked up to look like frosted icing - add whipped cream to make the cheese softer and easier to spread. Slice to serve.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.42.

Friday, April 4, 2014


1 cup sugar
3/4 tbspn mustard
1 egg
1 tbspn flour
1 tspn salt

Method: Mix in a saucepan. Heat whilst you add 1.1/2 cups milk and mix. Add 1 cup white vinegar gradually while stirring. Stir till thickens. Add a nut of butter.

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.19.

Friday, March 28, 2014

Celestial Chicken

8 chicken pieces
2 tbsp plain flour
1 tbsp butter/margarine
1 tbsp oil
1 packet chicken noodle soup
1 cup water
425g can pineapple pieces and syrup
1 sliced carrot
1 sliced green pepper or sliced green beans

Method: Coat chicken with flour and brown in mixture of butter and oil. Place chicken in casserole and sprinkle with any remaining flour and the contents of packet of soup. Add 1 cup of water, pineapple pieces and syrup and the carrot. Cover and cook at 180C (350F) for 1&1/4 - 1&1/2 hours. Add green pepper or beans and cook for a further 10 minutes.

Source: contributed by Barossa & Light Legacy Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.124.

Monday, March 24, 2014

Tasty and Quick Mince

2 Onions
1/2 kg Mince
1 Capsicum
1 small tin Champignons
Salt and Pepper
1/4 Cabbage

Method: Cook diced onions till transparent. Add mince and brown, add capsicum cut into strips and champignons with the juice, salt and pepper. Add shredded cabbage and place on top. Cook for short while to steam cabbage. Stir cabbage through mixture and serve. Do not overcook vegetables.

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

Thursday, March 20, 2014

South Sea Islands Fish Salad

500g garfish fillets
juice of 4 lemons
white vinegar
300ml carton of fresh cream
1 tsp salt
1 onion
1 red capsicum
1 tin coconut extract
sugarine liquid sugar

Cut garfish into bite-sized pieces. Add lemon juice.
Add diced onion and capsicum to mixture, then pour over only enough vinegar to just cover mixture.
Add 1 heaped tsp salt.
(Oop. . . important: needs to be in a glass or pyrex bowl. . . plastic is no good.)
Cover with Gladwrap and refrigerate for at least 18 hours.
(Best to prepare this dish the night before you need it.)
About 3 hours before you want to eat it, add the coconut extract and the fresh cream, and about 5-8 drops of sugarine. (More can be added if you like a sweeter taste.)
Serve on a bed of hot rice.

Source: contributed by Anne Wills in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.26.

Sunday, March 16, 2014

Jelly Slice

1 red or green jelly
1 pkt yo biscuits
6oz marg
1 tin condensed milk
2 lemons
1 dstspn gelatine
3/4 cup boiling water

Method: Make jelly first, crush biscuits, melt margarine & mix well. Press into a greased lamington tin 10 x 12". Beat condensed milk with juice of 2 lemons, add 1 dessertspoon gelatine to hot water to dissolve. Add to mixture (will be very thin but soon thickens). Pour immediately onto biscuit mixture. When mixture is set & jelly cool, pour jelly onto top of condensed milk. Leave to set & then cut into fingers.

Source: contributed by D. Huppatz, L. Gill & F. Langman in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.97.

Edit: I have made this in the past (with butter not marg.) and it was delicious:

Wednesday, March 12, 2014

Spinach Dip in Cob Loaf

1 packet frozen spinach (drained very well)
1 cup mayonnaise
2 tubs sour cream
1 packet spring vegetable soup mix
2 spring onions
1 tin crab meat

Method: You must drain the spinach of all juice. Mix all ingredients in mixing bowl.
Place in fridge - Best to make the day before.
Cut the top of the cob loaf as the lid. Pull out the bread inside (keep).
On the day you want to use, pour the dip into the cob.
Place lid on top and serve with the inside bread, carrot and celery sticks.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.12. 

Saturday, March 8, 2014

Beef Tropicana

1 Kg. minced steak
1 egg
1 packet pea and ham soup
1 large tin pineapple pieces.

Method: Mix together mince, soup, egg and fry lightly. Place in casserole and cover with pineapple pieces. With juice of pineapple make up to 4 cups with water and add 2 tablespoons soya sauce. Boil and thicken with cornflour, pour over rissoles and cover with lid. Cook for 45 minutes in moderate oven.

Source: contributed by G. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.39.

Tuesday, March 4, 2014

Rice and Salmon Baked

1 tablespoon butter
1 small can salmon
1.1/2 tablespoons flour
1/2 cup grated cheese
1 cup cream of onion soup
2 cups cooked rice
3/4 cup evaporated milk
1/2 cup breadcrumbs tossed in melted butter

Method: Melt butter, add flour, blend well and cook 2-3 minutes. Mix together onion soup and milk, add to pan and stir till boiling. Fold in flaked salmon and liquid from can, rice and cheese (save some for topping), turn into casserole and sprinkle with cheese. Put bread crumbs in border around dish. Bake in moderate oven 180C (350F) till cheese bubbles and fish is heated through.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.40.

Friday, February 28, 2014

Heathers Happy Cake

2 pkts White wings sultana butter cake (use with sherry & not water).
500gms mixed fruit
1/2 cup soft butter
2 tspn mixed spice
4 beaten eggs
3/4 cup brandy or sherry

Method: Mix as directions on packet. Cook for 2 hours at 150C in lined tin with brown or greaseproof paper.

Source: contributed by H. Hackett in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.90.

Monday, February 24, 2014

Quick Chicken Dish

1 pkt Chicken Pieces (with or without skin), thickly coat chicken pieces with butter & coat with seasoned salt. Cook in Microwave - 10 minutes per 500 grams.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.31.

Thursday, February 20, 2014

Fe[i]joa Cake

2 x 8" sponge tins, thickly greased with butter. Coat sides and bottom with cocoanut.

Beat 1 tin Carnation milk with 2 teaspoons vanilla until thick, add 4 tablespoons castor sugar and beat.

Dissolve 7 teaspoons gelatin in 1/2 cup boiling water, add to mix and beat. Add pulp of several Fe[i]joa and set.

Make lemon jelly with juice from tin of tropical fruit salad. Add a little of the fruit.

Join with cake mixture and cover with cream.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.52.

Sunday, February 16, 2014

Swiss Top

1.1/2 cps. S. R. Flour
1/2 tsp. Salt
1/2 tsp. Celery Salt
Cayenne Pepper
1 oz. Butter
1 cp. cold mashed Pumpkin
1 Egg
1/2 tsp. Lemon rind
little Milk if required

Method: Sift flour, salt and pepper. Rub in shortening, add pumpkin, and lemon rind. Mix to dough with beaten egg and milk. Spread lightly on floured board, press 3/4" thick and put on top of meat. Glaze with egg and milk. Place in hot oven for 15 minutes until puff is well risen and golden brown. This top is O.K. on mince meat, steak and shepherd's pie.

Source: contributed by Mrs. R. Clarke (Spalding) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.65.

Wednesday, February 12, 2014

Mutton and Pork Surprise

2 shoulders mutton
250g. salt pork
4 tablespoons olive oil
Salt and pepper
2 carrots chopped
4 chopped onions
Chopped parsley
1 clove garlic chopped
1/2 bottle claret
Beef stock to cover
1 tin mushrooms
1 small tin champignons
4 tablespoons brandy
Juice of lemon

Method: Cut shoulder into bite sized pieces and roll in flour. Heat tablespoons each of olive oil and butter in frying pan and saute pork until crisp. Place pork in casserole and brown meat well on all sides in remaining fat. Season with salt and pepper. Add meat in casserole and pour in brandy. Brown carrots and onions. Add remaining ingredients and transfer to casserole. Pour wine and stock to cover. Cook in slow oven for 1 hour. Stir in 1 tablespoon butter worked with flour and cook for further 1-1.1/2 hours.

Source: contributed by P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.56.

Saturday, February 8, 2014

Easy Beef Casserole

Stewing steak (enough for a meal) - chunk & place in casserole, sprinkle with port, add 1 pkt French Onion Soup, add 1 tin Cream Mushroom soup, sprinkle with granulated garlic[,] add chopped carrots & peas, cook slowly in oven for 3 - 4 hours.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.26.

Tuesday, February 4, 2014

Creamed Chicken with Riesling

1-2-3lb Chicken cooked
1/2 cup Green Capsicum
1 sml tin Champignons
1 tin Cream of Chicken Soup (must be Campbells)
1.1/2 cups cooked Ribbon Noodles
1 tblspn Plain Flour
2 oz Butter
1 lge Onion
1/2 cup chopped Celery
1/2 cup Riesling
1.1/2 cups Water with
(3-4 Chicken Cubes)
1/2 cup Cream

Method: Heat butter add onion, celery & capsicum & cook till tender (NOT BROWN). Blend in soup, flour & then chicken stock, Riesling to make a smooth sauce. Bring to boil & simmer gently for several minutes. Season to taste. Lastly add chicken which has been cut into bite size pieces, mushrooms & noodles. Blend in cream but do not boil again. Serve with baby carrots, green peas & potato straws.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.34.

Thursday, January 30, 2014

Chocolate Mints

1 pkt menz malt biscuits
1 pkt white mints, round ones
3/4 cup sweet cond. milk

Method: Crush bisuits [sic] and mints, and mix all together. Roll out then cut into squares.

Source: contributed by V. M. Smith in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.167.

Note: I have made these and they are strong and delicious. I used Arnott's Chocolate Ripple biscuits. They were extremely sticky to roll and cut: a good sprinkling of icing sugar helped with this, plus immediate refrigeration.

Sunday, January 26, 2014

Hoppy Australia Day

Kangaroo Tail Soup

1 Kangaroo Tail, jointed
1 cup Split Peas or Pearl Barley
2 sticks Celery
1 Carrot
Salt and Pepper

Method: Cook all ingredients and simmer until meat falls off bone. Skim grease and strain - the meat can be used to make Kanga Burgers.


Kanga Burgers

Use Meat from Soup
Chopped Onions
1 slice Bread, soaked in Water
Salt and Pepper
1 Egg
Chopped Parsley

Method: Mix all together and form into patties, fry in hot oil or fat.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.124.

Friday, January 24, 2014

Bean Salad

3 hard-boiled eggs
2 cups cooked green beans
1 white onion chopped
1 cup mayonnaise
2 dsp mustard pickles chopped
2 level dsp gelatine dissolved in a little water

Method: Mix all ingredients together and allow to set in refrigerator.

Source: contributed by Whyalla Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.73.