Sunday, September 28, 2014

Tropical Tuna Casserole

1 large can Tuna drained
3 Tomatoes, peeled and chopped
1 large can Cream of Chicken or Celery Soup
1 medium can Crushed Pineapple, drained
1 small can Mushrooms
1 cup crushed Potato Chips
1 cup frozen Peas
250 gm grated Cheese

Method: Combine tuna with pineapple, soup, peas, tomatoes and mushrooms in saucepan. Cook over low heat until mixture boils, stirring occasionally. Spoon into casserole dish and top with the combined cheese and potato chips. Bake in moderate oven 180 degrees Celsius for 20-25 minutes. Serve hot.

Source: contributed by P.M.Howell in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

From 2008: celebrating a blogging anniversary by revisiting some classics.

Wednesday, September 24, 2014

Unusual Coleslaw

October will herald Unusual Coleslaw's seventh year of blogging, so I think it is time to dig into the archives in search of a month or so of memorable posts. Where it all began:

Unusual Coleslaw

1 cabbage
3 carrots
2 capsicums
3 onions
4 celery sticks
1 cup sugar
1 cup vinegar
3/4 cup salad oil
1 tspn salt
1 tspn mustard
1 tspn celery seed

Method: Shred cabbage finely, grate carrot. Dice remaining vegetables finely. Place together in large bowl. Sprinkle 1 cup sugar over vegetables. Boil together salad oil, vinegar, mustard, salt and celery seed. Pour over vegetables. DO NOT STIR. Cool. Cover bowl with a lid and leave in fridge for 24 hours. Mix and pour off excess liquid before serving.

Source: Oodnadatta Cookbook (1986), p.11.

2008

Edit 28/9/2014: Anne of the wonderful Queensland blog Pineapple Princesses (two pineapple enthusiasts who are brave enough to cook and eat their vintage recipes) has made 'Unusual Coleslaw' (and made Unusual Coleslaw's day!) and here it is. Anne tells me it is delicious:


Tuesday, September 16, 2014

Rissoles

1/2 kg Mince
1 small cup Milk
Pepper & Salt
1 pkt Chicken Noodle Soup or 1 pkt French Onion Soup
Dessert Spoon Soya Sauce
2 cups Flour
1 small cup Water
Oregano
Finely Chopped Onion
2 Eggs Beaten

Method: Combine ingredients and drop on hot plate. (Mushy mixture.)

Source: contributed by J. McIntyre in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.18.

Friday, September 12, 2014

Bacon Savouries

2 rashers bacon, finely chopped
2 stuffed olives
1 tbs canned capsicum
3 spring onions, chopped
14 slices of bread
1 cup tasty cheese, grated
2 tbs mayonnaise
1 tbs chopped parsley
1/4 tsp curry
30g melted butter

Method: Cook bacon until crisp then drain. Mix bacon, cheese, olives, mayonnaise, capsicum, parsley, onions and curry. Mix well. Remove crusts from bread. Flatten bread with rolling pin. Spread mixture on bread and roll up and secure with a toothpick. Cut bread in half. Brush with butter. Bake in oven at 180° for 10 minutes. Serve hot.

To freeze: Pack in airtight container for up to two months.

To reheat, place on greased tray and bake in slow oven for 20 minutes.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.9

Monday, September 8, 2014

Casserole

1Kg. Minced Meat
3 & 1/2 cups cold water
2 packets Chicken Noodle soup
1 cup rice
Onion finely chopped

Method: Mix together and put into a large casserole. Bake 2-2.1/2 hours 120C (250F).

Source: contributed by M. Kitschke in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.35.

Thursday, September 4, 2014

Souffled Salmon Pots

1 220 g can pink salmon, drained and flaked
1 310 g can asparagus cuts, drained, juice reserved
1/4 cup cornflour
3 eggs, separated
1 250 g packet Australian non-fat continental style cottage cheese
1 tablespoon chopped parsley
1/4 teaspoon ground rosemary
1 teaspoon salt

Method: Combine flaked salmon and asparagus together. Season well with salt and pepper. Place in the base of individual oven-proof souffle pots or ramekins. Add sufficient water to asparagus juice to make up one cup of liquid. Gradually blend with cornflour. Place in a saucepan and stir over heat until simmering. Cook gently for 3 minutes. Cool. Beat cottage cheese, egg yolks and seasonings together until smooth. Blend in sauce. Beat egg whites in a clean dry bowl until stiff peaks form. Fold gently into cheese mixture. Carefully spoon over salmon and asparagus. Arrange pots on a baking tray. Bake at 180C for 45-50 minutes or till puffed and slightly brown on top. Serve with crisp tossed salad as a light nourishing luncheon or alternatively as a supper idea. Serves 6.

Source: Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.32.

Thursday, August 28, 2014

English Fillet Mornay

1 lb English fillet
few chopped chives
2 hard boiled eggs
2 teaspoons plain cashew nuts

Method: Slightly cook fillet and break into pieces, cut eggs in chunks, halve the cashew nuts, add chives.

1/4 lb eating margarine
dash cayenne pepper
1/2 pint milk

Put margarine and milk and pepper into saucepan - when milk warm, add 1 flat tablespoon cornflour mixed with a little cold milk to make a thin paste - stirring all the time. Then pour over the fish etc working it in thoroughly. Transfer to a casserole dish. Top mornay with breadcrumbs and grated mild cheese. Reheat when needed. Serves 4-6.

Source: contributed by C. Anderson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.33.

Note: "English fillet" is classified by the Macquarie Dictionary Australian Word Map as "regional Australian English" found in the regions of Eyre and Yorke Peninsula and Adelaide (South Australia), the Wimmera and Mallee (Victoria) and Perth (Western Australia). It is smoked cod

Sunday, August 24, 2014

Basic Dip

1/4 lb cottage or cream cheese
2 hard-boiled eggs
1 tablespoon chopped parsley

Method: Mix together well, then add a little milk until a smooth consistency. Add salt and pepper.

To the above mixture add either:-
1. 1 packet Onion Soup.
2. 1 small tin Asparagus tips, 1 cup chopped celery and 1/2 cup fried bacon.
3. 1 small tin sweetcorn.
4. 1 cup chopped ham.
5. 1 small tin anchovies.

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.2.

Wednesday, August 20, 2014

Lobster or Seafood Bisque

1 can mushroom or oyster soup, 440 g
1 can tomato soup, 400 g
1 can lobster meat or seafood of your choice
1/2 can slivered champignons, 125 g
1 carton cream, 300 ml
2 cans water (more or less depending on guest numbers)
Tabasco to taste

Method: Open all cans all together, add water and stir until well blended. Add seafood then cream; Continue to stir but don't reboil. If necessary season to taste. A dash of sherry before serving is an added plus. This bisque can be refrigerated and re-heated without destroying the quality of the dish.

Source: contributed by K. Martin in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.4.

Saturday, August 16, 2014

Welsh Faggots

1&1/4 lbs pigs liver
4 oz white bread crumbs
3 teaspoons salt
1 pint boiling water
2 large onions
3 ozs suet
2 teaspoons dried sage

Method: Mince liver and suet and onion. Add crumbs, salt, pepper and sage. Place tablespoons of mixture in greased roasting dish. About 15 faggots and cook in oven 355F for 35 minutes. Pour boiling water round faggots and allow gravy to form. Serve hot with choice of vegetables.

Source: contributed by N. E. Halford in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.60.

Tuesday, August 12, 2014

Heavenly Dessert

1 tin evaporated milk, chilled
1 lemon jelly
1 pkt chocolate ripple biscuits
juice of an orange
1 small tin pineapple pieces

Method: Make juice of pineapple and orange up to 1/2 pint with water and bring to the boil. Add jelly, cool and partly set. Whip milk until thick and combine with jelly. Line large dish with crumbled biscuits. Cover with mixture, then top with remainder of crumbs and pineapple pieces. Serves 8.

Source: contributed by Mrs D Pearson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.70.

Friday, August 8, 2014

Asparagus Ham Rolls

4 thin slices ham (or corned beef)
small can asparagus spears
milk
500 g (16 oz) can cream of asparagus soup
30 g (1 oz) cheese
60 g (2 oz) butter or margarine

Method: Grease a shallow ovenproof casserole. Drain asparagus and divide into 4 equal bundles. Roll a slice of ham around each bundle and lay in a casserole dish. Add enough milk to asparagus liquid to make 2/3 cup, then mix with asparagus soup. Pour over ham rolls. Grate cheese and sprinkle on top, dot with butter, and bake in a moderate oven (180C - 350F) for 20 minutes or until lightly browned.

Source: contributed by R. Davidson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.6.

Monday, August 4, 2014

Caviar Pie

3-4 oz black caviar
2 oz butter
parsley and radishes
6 eggs
1 container sour cream

Method: Hard boil eggs and when cold, push through sieve or blender. Season with salt and pepper. Melt butter and add to eggs. Press into 8" pie dish and freeze for one hour. Pour sour cream on to egg mixture and freeze for one hour. Place caviar in a layer on top of sour cream. Decorate with radish rings and springs of parsley. Serve in wedges. This quantity serves about 12.

Source: contributed by R. Bryant in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.31.

This month's recipes are all taken from a new addition 
to my collection of Adelaide cookbooks:

Monday, July 28, 2014

Squid Rolls

Blend together 4 squid tubes, 2 cloves of garlic, 2 tbs butter and/or parsley or chives for taste and colour.

Cut off the crusts of thinly sliced loaf of white bread. Roll out each slice with rolling pin to flatten the slice of bread.
Spread each slice with the blended squid mixture, roll the slice up and secure with toothpick.
Deep fry squid rolls and serve.

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

Thursday, July 24, 2014

Brain Patties

2 sets sheep brains, hard-boiled egg, onion juice, milk, cayenne, breadcrumbs, little butter, pastry.

Method: Line patty pans with good pastry and bake light brown. Soak brains in salted water for 1 hour, wash well, skin and blanch. Cook in salted water and milk. Rub them through a sieve. Mix with liquid in which they were booked. Add an egg chopped finely, a few drops of onion juice and a pinch of cayenne. Mix into a thick paste. Fill the patty cases with the mixture. Sprinkle with fine breadcrumbs and dots of butter. Bake until golden brown.

Source: contributed by Mrs P. S. Richardson (Plympton) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.5 [Jan. 18].

Sunday, July 20, 2014

Ham and Tongue Mould

Four sheeps' tongues, 2 or 3 slices bacon or ham, 2 teaspoons gelatine, 1 tablespoon chopped parsley, hard-boiled eggs, pinch pepper.

Method: Boil tongues until tender; remove skin and bones and put through mincer with the boiled bacon or ham.

Dissolve gelatine in one cup of liquid in which tongues were boiled. Add to the mince with parsley and pepper. Line a mould with slices of hard-boiled egg and fill with the tongue mixture and allow to set firmly.

Source: contributed by Mrs D. Ward (Crystal Brook) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [Jan. 3].

Wednesday, July 16, 2014

Meatloaf in BBQ sauce

500g sausage meat
500g mince meat
1 cup bread crumbs
1 onion
2 tbs curry powder
salt and pepper to taste
1 tbs parsley
1 egg
1/2 cup milk
1/2 cup water
Garlic

Method: Combine everything together, mould in casserole dish, into an oval shape. Cook in moderate oven for 45 mins, then make the BBQ Sauce, see below. Discard the liquid and pour over the BBQ sauce, cook for 30 mins basting often.

BBQ Sauce
1/2 cup water
1/2 cup tomato sauce
1/4 cup worcestershire sauce
2 tbs vinegar
1 tbs coffee
30g butter or margarine
2 tbs lemon juice
1/4 cup brown sugar

Mix all ingredients in saucepan till dissolved.

Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.28

Saturday, July 12, 2014

Schnapper de Glare

500 g Schnapper, 1 tablespoon butter, 2 tablespoons plain flour, salt and pepper to taste, 1.1/4 cups milk, 125 g grated cheese, 1/2 cup breadcrumbs, 250 g peeled tomatoes, 250 g mushrooms or small tin mushrooms (if desired), mashed potato.

Method: Cook some potato and mash. Boil or steam schnapper for five or six minutes, remove any bones or skin and put on to meat platter. Flake it up if liked. Make the cheese sauce by melting the butter, adding flour and cook a minute or two, then adding milk slowly, stirring all the time so as not to be lumpy. Stir while cooking, add cheese, salt and pepper. Cut up the tomato in slices and place around on top of fish. Mushrooms too, if liked. Spoon mashed potato all round and then pour the sauce on to fish. Sprinkle with breadcrumbs and a little grated cheese. Brown in oven about 25 minutes and serve at once from platter. This dish is best served in a large meat platter and quantities can be varied to suit the dish used, or whether it is served as entree or main dish.

Source: contributed by Mrs F. V. Elliott (Walkerville) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 13].

Tuesday, July 8, 2014

Creamy Chicken & Mushrooms

1 lge cooked Chicken
250gm Mushrooms sliced
1/4 cup Port
1 x 435 Cream of Mushroom Soup
1 tblspn Worcestershire Sauce
15 gms Butter
2 Onions chopped
1/2 cup Milk
Pinch Cayenne Pepper
1 x 300ml ctn Sour Cream

Method: Cut chicken meat into 2.5cm pieces. Heat butter in pan, add mushrooms & onions, cook until mushrooms are just soft, about 5 mins. Add port, undiluted soup, milk, worcestershire sauce & cayenne pepper. Bring to the boil, add chicken & sour cream, reduce to low, simmer until chicken is heated through. Serve with rice & side salad. Unsuitable to Freeze or Microwave. Serves 4.

Source: contributed by S. Barrett Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.33.

Friday, July 4, 2014

Country Quiche

3 eggs
3/4 cup milk
3/4 cup cream
1 cup chopped onion
1/2 cup grated cheese
1/2 cup chopped bacon
1 tspn chopped parsley
3/4 cup pastry mix

Method: Combine all ingredients in a pyrex dish and bake at 180-200C for 30mins. The pastry mix drops to the bottom and forms its own crust.

Variations:
Omit cream and use 1.1/2 cups milk.
Omit bacon and use ham or tuna, 1/2 tspn dry mustard and 1/2 tspn mixed herbs.
1 tomato and 1/2 cup shredded spinach or cabbage can be used.

Source: Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.15.

Saturday, June 28, 2014

Savoury Chicken Charlotte

6 slices stale bread, 1 egg, 1/2 cup milk, browned crumbs, 2 cups thick white sauce, 3 cups cooked diced vegetables (peas, carrots, parsnips, celery), 1.1/2 cups minced cooked chicken, 1/2 cup minced ham, 1 tablespoon chopped parsley, 1 tablespoon grated onion, salt and pepper to taste, bacon rolls, tomato slices and parsley to garnish.

Method: Grease well a 20 cm tin, coat with browned crumbs. Remove crusts from bread, cut into finger lengths, dip in beaten egg and milk. Line sides of tin lightly, standing fingers upright. Combine sauce, vegetables, ham, onion, salt and pepper. Fill half into prepared tin, cover with diced chicken and parsley, then balance of sauce and vegetables. Pour remaining egg and milk over the top, allow to soak into mixture. Sprinkle top with browned crumbs, bake in moderate oven 45 to 50 minutes. Allow to stand 15 minutes before turning out. Turn out on to hot dish and garnish with bacon rolls.

Source: contributed by Mrs R. L. Baker (Myponga South) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 11 - "First Prize"].

Tuesday, June 24, 2014

Beef Doves

500 g chopped raw beef, 1 cabbage, two-thirds cup uncooked rice, salt, pepper.

Brown Tomato Sauce: 1 tablespoon dripping, 3 tablespoons flour, 1 chopped onion, salt, pepper, 2 cups tomatoes (chopped roughly), 1 cup stock or water.

Method: Wash cabbage, wash rice well. Mix rice and meat and season well with salt and pepper - a dash of cayenne included if desired. Place about 2 tablespoons of mixture in each cabbage leaf and roll up. Place in casserole with brown tomato sauce. Bake in moderate oven 450 deg. (f) 230 deg. C about 1 hour.

Sauce: Melt dripping, add onion and fry until brown. Add flour and brown, add chopped tomatoes then add water or stock, season to taste. Bring to boiling point. Simmer 15 minutes.

Source: contributed by Mrs H. Saschse (Tanunda) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.3 [Jan. 8].
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."