Beef & Pineapple Casserole

1 kg Meat cubed

1 pkt French Onion Soup

1/2 cup Red Wine

1 sml tin Pineapple Pieces

Method: Stir all together. Bake 1.1/2 - 2 hours or Pressure Cook for 15 mins.

Source: contributed by P. Garrard in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.29.

Chicken Paste

Boil 1 fowl until tender, with 1 onion, 1 tspn thyme and 1 chicken stock cube, salt & pepper to taste. When finished cooking there should be 1 pint of liquid in the pan. Mince the fowl and 1 raw onion. Put back into saucepan with the liquid and boil for 1 minute. Add 1/2 cup cream and boil for 1 minute. Keep in the refrigerator until used.

Source: contributed by T. Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.16.

Sunset Chicken (Microwave)

1 pkt French Onion Soup

1 clove Garlic crushed

2 tspns Worcestershire or Soy Sauce

1/2 cup Pineapple Juice

8 Chicken Drumsticks

1/2 cup Tomato Sauce

3 tlbspns Honey

Method: Combine all ingredients in a shallow casserole dish. Marinate for 1 - 2 hours or overnight in refrigerator. Cover and cook chicken on HIGH for 20 minutes turning 3 times and brushing with marinade during cooking. Serves 4.

Source: contributed by E. Turner in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.32.

British Mince

2 tbspn beef dripping or cooking fat

2 small onions, minced (or chopped finely)

1.1/2 lbs mince

2 cups beef bouillon (stock cube)

1 tbspn uncooked oatmeal (rolled oats)

salt 

freshly ground pepper

Method: Heat the beef dripping in a heavy saucepan. Add the onions and cook stirring constantly until the onions are soft and golden. Add the meat and brown it, stirring constantly to prevent lumping. Stir in the beef bouillon, the oatmeal and salt and pepper to taste. Simmer, covered over low heat for about 30mins. Serve on toast or with mashed potatoes or boiled noodles.

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.17.

Ham Dip

125g cream cheese

1 can devilled ham

1 tspn mustard powder

dash of tabasco sauce

salt and pepper to taste

1 tbspn sherry

Method: Combine all ingredients in a bowl. Beat until smooth and creamy. If necessary thin out with a few drops of milk. Serve with crisp crackers and celery sticks.

Source: contributed by T. Rosenzweig in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

Apricot Chicken

4 chicken breasts

1 pkt. French Onion Soup

1 tin apricot nectar

(add coconut if desired)

Method: Place chicken in baking dish, pour over nectar, sprinkle soup over top. Place in oven and bake for 1 hour.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.26.

Salmon Swiss Pie

250g. tin salmon or tuna

1 cup grated cheese

2 eggs

1 tablespoon grated onion

Pinch salt

1 cup milk

1 dessertspoon flour

1 uncooked pastry shell

Method: Drain and flake fish. Combine cheese, onion, flour and salt in bowl. Fill the pastry shell with bottom layer of fish, and top layer of cheese mixture. Beat eggs and milk and pour over the salmon and cheese layers. Bake in moderate oven until pie is firm in the centre.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.31.

Fruit Salad Slice

1 sm tin fruit salad (drained)

6 marshmallows (cut in pieces)

vanilla

6 sliced bananas

1 extra banana

1/2 pint cream

pinch icing sugar

Method: Whip cream, icing sugar and vanilla until thick. Add fruit and marshmallows and carefully add 1 tbs lemon juice. Spread on any biscuit base. Cut into squares to serve. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.49 ['Winter Menu']

Salmon Pate

1/2 cup hot water

1 tbspn gelatine

1 chicken stock cube

22g tin red salmon

4 shallots

1/4 cup mayonnaise

2 tspn lemon juice

salt

pepper

1/2 cup cream or yoghurt

lettuce leaves

Method: Vitamize water, gelatine and chicken stock cube. Add undrained salmon, shallots, mayonnaise and lemon juice, salt and pepper and blend until smooth. Add cream or yoghurt and blend again. Pour into mould or individual moulds. Refrigerate until set. Serve with lettuce leaves with toast triangles or with cracker biscuits.

Source: contributed by H. Gillings & J. Huston in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

Savoury Mince

1 lb. mince

1 large tomato

1 small tin tomato soup

1 large onion

1 dsspn curry powder

1 large tin spaghetti

Method: Brown onion and mince. Add chopped tomato and curry powder. Simmer 10 minutes. Add soup, simmer 10 minutes. Add spaghetti. Heat through.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.19.

Tomato and Orange Soup

1 15 oz. can tomato puree

2 cups chicken stock (or water & stock cubes)

1 finely chopped onion

1 thinly pealed strip of lemon rind

1 teaspoon tomato paste

1 bay leaf

6 peppercorns

Good pinch salt

1.1/4 oz. butter

2 level tablespoons flour

1/4 cup cream (whipped)

Orange rind or shreds for garnishing

Method: In a saucepan combine the tomato puree, stock, onion, tomato paste, lemon rind, bay leave, peppercorns and salt. Cover and simmer for 30 minutes, until the onion is tender. Rub the mixture through a fine sieve. In a clean pan, melt the butter, stir in the flour. Add the tomato mixture and stir until boiling. Simmer for a few moments. Add the orange juice and adjust the seasonings. Dish and garnish each bowl with a small spoonful of whipped cream, topped with shredded or grated orange rind. Serves four.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.24.

Note: the ingredient list omits orange juice.

Steak Marinee

6 thick oyster blade steaks

1 pkt French onion soup

2 tbs red wine

2 tbs water

Method: Line a baking dish with large piece of alfoil which has been greased with butter. Add oyster blade steaks. Sprinkle all over with French onion soup, then wine and water mixed. Fold back ends of alfoil and cover completely. Marinate for approx 1 hour. Cook in moderate oven (350°F). [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.50 ['Winter Menu']

Cream Lilies

4 Eggs

1 cp. Sugar

1 cp. Flour

1 tsp. Cream of Tartar

1/2 tsp. bi-carbonate of Soda

Method: Beat eggs and sugar to a thick froth. Sift in remaining ingredients, and mix well. Spoon onto buttered paper on an oven tray, a small tablespoon for each lily. Bake in moderate oven about 8 minutes. When cooked, roll quickly in the shape of a lily, and when cold fill with whipped cream, adding a spoonful of bright jelly on top. I always roll each lily straight from the oven, and I leave them there with the door open until each is rolled in its turn. They are easier to handle this way.

Source: contributed by Anonymous in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.46.

Some Rabbit Recipes for Easter

From the archive, some rabbit recipes for Easter:

Mock Fish

Rabbit in Apricot Nectar

Mock Curried Chicken - Rabbit

Hint (for Creamed Rabbit)
Casserole of Creamed Rabbit

Mornay with Variations

Jellied Chicken

Source: skydrive.live.com via skiourophile 

Impossible Pizza

500g (1lb) mince meat

1.1/2 cups milk

3 eggs

1 cup grated cheese

1 large onion

3/4 cup SR Flour

sliced tomato

parsley

Method: Cook together mince and onion chopped finely. Stir in 1/2 tspn salt, pepper and herbs to taste. Discard any fat or juices and spread in greased pie plate. Mix together and beat well the milk, flour and eggs and pour carefully over the mince. Bake at 400F (200C) for 25mins. Remove from oven and top with sliced tomato and sprinkle with grated cheese and parsley. Return to the oven for about 10mins, or until cheese has melted and browned.

Source: contributed by J. Huston in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.16.

Ham, Pineapple and Mint Dip

4 oz cream cheese

1 tspn of prepared mustard (Hot English)

2 slices ham chopped

fresh mint chopped to taste

2 pineapple rings, chopped

fresh ground pepper

Method: Mix cream cheese with enough milk for good firm dipping consistency. Add all other ingredients, adjust flavours for individual taste.

Source: contributed by J. Edwards in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

Dinner in a Frying Pan

2 level tablespoons butter

1 lb. minced steak

1 small chopped onion

2 cups Vegeroni noodles

1.1/2 cups water

1 tablespoon tomato paste

1 teaspoon sherry

1 teaspoon Worcestershire Sauce

1 level teaspoon celery salt (or 2 sticks celery)

Pinch of pepper

1/2 cup stock (Oxo)

1/2 cup sour cream; parsley

Method: Melt butter, brown meat and onion stirring occasionally. Pour noodles over browned meat. Combine tomato paste, Worcestershire sauce, celery salt, salt, pepper, stock and water. Pour over noodles. Simmer with lid on for 25 minutes or until noodles are soft. Stir occasionally. Stir in cream and sherry. Serve sprinkled with parsley.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.14.

Salmon Souffle

Line greased casserole with bread buttered on both sides (cut off crusts for lighter crust). Mix together 1 can tuna (450 grams) well drained with 1.1/2 cups matured cheese spread over dish. Place another layer of bread buttered both sides on top. Pour over a mixture of 3 eggs beaten with 2 cups of milk. Seasoning to taste. Press down firmly and leave to settle several hours. Bake 1 hour in moderate oven.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.29.

Lemon Cream with Fruit

1 cup sugar

pinch salt

1/2 pint water

2 tbs butter

1/4 pint cream

1 tbs plain flour

1 tbs corn flour

1/4 cup lemon juice

1 beaten egg

grated rind small lemon

Method: In a small saucepan mix sugar, flours and salt. Blend with a little of the water then add the rest with lemon juice and rind. Stir over heat until boiling and thickened. Add a little to beaten egg, return to saucepan and stir till thickened a little more. Remove from heat, add butter and cool. Beat cream till thick and fold in prepared mixture. Chill. Serve with pineapple, banana, lychee. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.13 ['Summer Menu']

Quick BBQ Sweet

Put a banana on its side, slit the length with a knife. In the slit place pieces of milk chocolate and heat on the BBQ until the chocolate melts. Eat hot.

Source: Quick and Easy Desserts (Kent Town: The South Australian Country Women's Association Incorporated, 2002)

Okonomiyaki Crepes

Pancake mixture: 4 oz. flour, 1/2 pint water

Shredded cabbage

Finely sliced pork

1 egg

Method: Mix flour and water and cook 1 7" pancake in frypan. Cover pancake with shredded cabbage. Break egg into middle of cabbage. Place a layer of sliced pork over pancake. To bind thinly cover with more pancake mixture. Turn when ready and cook until pork is tender. Serve with rice, seaweed balls and Okonomiyaki sauce, tomato or worcestershire sauce.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

Blade Pie

1.1/4 lb blade steak, diced

2 rounded tbs flour

1/2 cup water

1 tsp salt

pepper

Pampas Puff Pastry

Method: Mix all together and steam 2 hours. Chill. Cover pie tin with a sheet of Pampas puff pastry, put in meat and cover with another sheet of puff pastry. (This can then be frozen until needed). Bake at 400°F for 20-25 mins. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.39 ['Winter Menu']