Friday, April 20, 2018

Spuds

12 oz. icing sugar
1 tin condensed milk
12 oz. coconut

Method: Mix all together and roll in small balls and roll in Cadbury drinking chocolate. Makes approx. 90.

Source: contributed by Mrs. E. Wood (A.C.H. Volunteer Service) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.54.

Monday, April 16, 2018

Veal with Banana

Method: Take as many thin pieces of veal per person, and wrap each piece around a firm banana. Secure with toothpicks and brown in butter. Place them in an oven dish and cover with a good brown gravy and bake till done.

Source: contributed by Mrs. Peter Lloyd (Canberra A.C.T.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.26.

Thursday, April 12, 2018

Vegetarian Cauliflower Snow

1 large cauliflower
1 large onion, sliced
2 oz. butter
2 tomatoes, skinned and sliced
1 oz. flour
1/2 pint milk
Salt and pepper
6 oz. cheddar cheese (grated)
4 eggs, separated

Method: Cut cauliflower in fleurettes, cook in boiling salted water, stems down, 5-10 mins. Saute onion in 1 oz. butter until soft; add tomatoes and cook 2-3 mins. Meanwhile, make sauce with remaining butter, flour and milk, season and add 4 oz. of cheese. Arrange cauliflower in a gratin dish, spoon over the onion and tomato mixture, coat with sauce. Beat the egg whites stiffly and arrange on top of cauliflower, making four pockets for egg yolks. Drop a yolk into each pocket. Sprinkle over the remaining cheese and grill until crisp and golden brown.

Source: contributed by Lorna Hosking (A.C.H. Gawler Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.32.

Sunday, April 8, 2018

Cranberry Ambrosia

1 tin cranberry conserve (500g)
1 tin apple pulp (750g)
450ml cream
2 teaspoons vanilla sugar
3 cups black rye breadcrumbs

Method: Combine cranberries with apple pulp. Whip cream with vanilla sugar. Place a layer of fruit pulp in a glass dish, cover with breadcrumbs, spread with whipped cream, sprinkle more breadcrumbs over the top and repeat layers again till all ingredients have been used, finishing with cream. Chill for approximately 6 hours before serving.

Source: contributed by Mrs. J. H. Ball (Easter Appeal Women's Committee) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.43.

Wednesday, March 28, 2018

Tuna & Potato Loaf

500 gms potatoes
2 eggs, lightly beaten
1 onion, chopped
1 x 425gms can tuna, drained
1/4 cup grated Parmesan cheese
2/3 cup cream
2 tblspns oil
1 cup breadcrumbs
2 tblspns chopped chives

Method: Grease an 11cm x 25cm ovenproof loaf dish, line with foil. Cook potatoes in water till tender. Drain. Cool. Cut half the potatoes into cubes. Mash remaining potatoes with cream & eggs. Heat oil in pan, cook onion until soft. Combine all ingredients in a bowl. Mix well. Spoon into dish. Cook in mod oven 180 C (350 F) for about 45 mins, or until lightly browned on top.

Source: contributed by Julianne Smith in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.44.

Saturday, March 24, 2018

Egg and Cheese Fritters

60g SR Flour
3 eggs beaten
1 small onion
parsley
1 cup grated cheese
salt and pepper

Method: Mix altogether except butter. Heat butter in frying pan. Drop tablespoonfuls into frying pan. Fry until golden brown. Add or serve with bacon and vegetables.

Source: contributed by L. Algie in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.13.

Tuesday, March 20, 2018

Potato Snacks

1 large potato washed not peeled, thinly sliced
3 slices ham or metwurst, finely diced
2 tbspns. tomato paste
3/4 [cup] grated cheese
paprika

Method: Pre-heat ove[n] 180C. Place a layer of potatoes on greased baking tray. Brush with paste, sprinkle with meat, then cheese and dust with paprika. Bake until potato is tender and cheese browned.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.76.

Friday, March 16, 2018

Mock Hollandaise Sauce

4 tbspns. sour cream
1/2 tspn. salt
2 tbspns. lemon juice
3 egg yolks
1 tbspn. water

Method: Mix well and heat over water in small double boiler. Stir until thickened. Makes about 1/2 cup.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.64.

Monday, March 12, 2018

Curried Egg Mornay

2 oz. [60 gm.] butter or substitute
2 tablespoons flour
3 teaspoons curry powder
2 cups milk
1/2 cup mayonnaise
12 oz. [375 gm.] can asparagus cuts
3 hard boiled eggs
salt and pepper
1&1/2 cups wholemeal breadcrumbs
1/2 cup bran breakfast cereal
2 oz. [60 gm.] butter/substitute, extra

Method: Melt butter, add flour and curry powder, stir until smooth, cook 1 minute. Remove from heat, add milk gradually, stirring until smooth. Return to heat, stir until sauce boils and thickens, reduce heat, simmer 2 minutes. Add mayonnaise, drained asparagus and chopped eggs, combine lightly, season with salt and pepper. Spoon mixture into ovenproof dish or 4 individual ovenproof dishes. Combine breadcrumbs, crushed bran and extra melted butter, sprinkle over the top of asparagus mixture. Bake in moderate oven 20-30 minutes for large dish or 15-20 minutes for small dishes until topping is golden brown. (Serves 4)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.25.

Sunday, March 4, 2018

Lemony Parsnips

2 medium sized parsnips
1/2 lemon
1/4 cup water
1 tblspn butter

Method: Peel parsnips & cut off top and tail, cut into quarters & then into pieces about 1 cm in size. Put parsnips in casserole with water, the juice of the lemon, the lemon shell & the butter. Cover with lid or plastic wrap & cook for 6 - 8 mins. Stir every 2 mins. Let stand for 5 mins, drain off liquid, remove lemon shell & serve.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.52.

Wednesday, February 28, 2018

Easy Rice Salad

1 1/2 cups cooked rice (chilled)
small tin crushed pineapple
2 oz grated cheese
chopped chives & capsicum
1/2 tspn salt
1 grated carrot
2 oz sultanas
1 cup mayonnaise

Method: Add all ingredients to chilled rice and mix well. Serve.

Source: contributed by Yvonne Pengilly in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.56.

Saturday, February 24, 2018

Curried Tuna Mornay

1 x 15oz can tuna (drained)
1 cup celery chopped
1/2 cup grated carrots
2 dstspns curry powder (or less)
1 cup frozen peas
1 pkt cream of chicken soup
2 cups onions chopped
1 cup apple chopped
3 oz butter
2 hard boiled eggs
salt & pepper

Method: Saute butter, onions, carrots, apple & celery in electric fry pan until tender, stir in curry powder. Gradually add 2 - 3 cups chicken stock made up from soup mix. Stir & simmer gently until sauce thickens. Add peas, tuna & hard boiled eggs. Season well.

Source: contributed by Pauline Maloney in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.44.

Tuesday, February 20, 2018

Quick Mix Onion Bread

3 cups (450g) S R Flour
65 gm pkt Cream of onion soup
2 cups buttermilk, or plain yoghurt (approx)
2 tspns milk

Method: Grease a 10cm x 25 cm loaf pan. Sift flour, mix in dry soup mix, then add enough buttermilk to give a soft sticky dough. Turn onto a lightly floured surface, knead until smooth, shape into a loaf. Place in pan, brush top with milk. Bake in mod oven for approx 1 hour.

Source: contributed by Julianne Smith in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.113.

Friday, February 16, 2018

Witchety Grubs

1 tin condensed milk
3/4 cup sultanas (finely chopped)
1 rounded tblspn golden syrup
1/4 cup chopped nuts
1 cup crushed cornflakes
1 cup coconut
1/4 cup chopped dates

Method: Heat together milk, syrup until thick, stirring ALL THE TIME (approx 10 mins). Take from heat & add cornflakes, coconut, sultanas, dates & nuts & mix together. When cool roll into finger lengths in extra coconut. Allow to set in fridge.

Source: contributed by Tom Knight in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.103.

Monday, February 12, 2018

Fish Flapjacks

2 oz S.R. Flour
1/2 tspn Salt, Pinch of Pepper
1 tbspn grated Onion
425gm can Salmon or Tuna
2 Eggs
1 tbspn Chopped Parsley
2 tblspns Milk
1 dstspn Lemon Juice

Method: Sift flour, salt & pepper. Add parsley & onion, gradually beat in eggs, lemon juice to taste, mix to make smooth. Add flaked fish and enough milk required to make batter of dropping consistency. Drop large spoonfuls on hot greased girdle or heavy-based pan. When brown underneath, turn & cook about 10 minutes.

Source: contributed by Mary Holmes in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.45.

Thursday, February 8, 2018

Potato Puff

2 cups warm mashed potatoes
1 tbspn. melted butter
2 tbspns. chopped spring onions
4 eggs, separated
1/2 cup milk
salt and pepper
2 tbspns. chopped parsley

Method: Combine cooked potatoes and milk. Beat till smooth. Add butter, seasoning, egg yolks and spring onions. Beat egg whites stiffly and fold in to potato mixture. Place mixture into souffle dish; bake in moderate to hot oven for 20 mins. or until golden brown and crisp. Serve with bacon and green vegetable or as a vegetable dish with main course. Any leftover potato puff can be sliced and fried in butter and served for breakfast.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.76.

Sunday, February 4, 2018

Hard Boiled Mice

Eggs (as many as you wish)
1 raw carrot
whole cloves
celery stalks
lettuce leaves

Method: Hard boil the eggs, then let them cool. Peel the eggs. Slice eggs in half lengthwise. Lay them down on wax paper. Wash and peel carrot. To make ears, cut 2 carrot slices, each about the size of a 2 cent piece. Cut a pointed base in each slice then stick points into egg just above narrow end. Stick 2 cloves into each mouse for eyes. For whiskers cut 4 short lengths of celery, and tail a long length of celery. Add them to the mouse. You can use shoestring licorice instead of celery.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.138.

Tuesday, January 30, 2018

Sherried Pineapple Cream

110g packet white marshmallows
470g (15 ozs.) can pineapple pieces
1/2 cup sherry
1 cup cream

Method: Cut marshmallows into quarters, put in bowl with sherry, stir so that marshmallows are coated with sherry. Cover and let stand 3 hours or overnight at room temperature. Add drained pineapple pieces to marshmallows in bowl. Whip cream until soft peaks form, gently fold into mixture. Refrigerate until serving time, then spoon into serving glasses.

Source: contributed by Mrs. Carol Moen (A.C.H. Yorketown Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.41.

Friday, January 26, 2018

Aussie Potato Bake

Equipment Needed
Sharp knife
Beater
Grater
Measuring Cup
Casserole dish
Can opener
Saucepan

Preparation Time: 15 minutes
Cooking Time: 15-20 minutes

Ingredients
Salt and Pepper
2 large Potatoes
3/4 cup grated Pumpkin
1 Onion (chopped)
2 Bacon rashers (chopped)
3/4 cup grated Carrot
1/2 cup grated Cheese
1 Egg (beaten)
1 teaspoon Vegemite
Crushed Cornflakes
Extra Cheese

Method
Peel and boil potato and mash with vegemite and salt and pepper. Mix in rest of ingredients. Place in a casserole dish and top with crushed cornflakes and cheese. Bake at 180C for 15-20 minutes.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Saturday, January 20, 2018

Pepper Pot

3 tablespoons butter
1/4 cup chopped celery
1-1/2 cups cubes potato
5 cups stock
1/2 lb. [250 gm.] cooked tripe [optional]
1/2 cup cream
1 tablespoon butter
1/4 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons wholemeal flour
pepper and salt

Method: Put butter, celery, potato, onion, green pepper. Cook slowly 15 minutes then stir in flour, stir and cook 5 minutes then add stock, tripe, pepper and salt. Cover and cook slowly for 1 hour. Just before serving add half cup cream and extra butter.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.17.

Tuesday, January 16, 2018

Spinach Dip

400g egg mayonnaise
1 packet spring vegetable soup mix
1 packet frozen spinach or fresh spinach
1 bunch chives
300g sour cream
1/2 lemon
2 bunches spring onions
Ground pepper

Method: Mix together and serve in a hollowed loaf of cob bread.

Serve with bread or biscuits.

Source: Recommended by E. Singer in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.13.

Friday, January 12, 2018

Quick Tuna Mornay

450 g cream of chicken soup
1/2 cup cooked peas
1 pkt breadcrumbs or chips
60 g grated cheese
1 lge can tuna
2 hard boiled eggs

Method: Heat chicken soup, add cheese & stir until smooth. Add the peas, chopped boiled eggs & the tuna. Pour into casserole dish & place in mod oven until heated through. Remove from oven, garnish with breadcrumbs or chips. Return to oven for 3 - 5 mins.

Source: contributed by Ruth Warnock in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43.
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