Wednesday, January 20, 2021

Tuna Dip (For Emergencies)

Great for grandchildren

Serves 4

185 g tin good quality tuna in olive oil
Olive oil, good quality
Chives or finely chopped cherry tomato to garnish (optional)

Method: Drain oil from tuna and place tuna in food processor. Blitz briefly. With motor running, drizzle in olive oil until mixture forms a soft spreadable paste. Put mixture in serving bowl and garnish. Serve with toast fingers or crackers.

Tip: Can also add chopped capers, lemon juice or Philadelphia light cream cheese, but it really doesn't need it.

Source: contributed by Jen Tolley in A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.141.

Saturday, January 16, 2021

Puftaloons

2 cups SR flour
1 tablespoon butter or margarine
2 to 3 tablespoons oil or dripping
1/4 teaspoon salt
3/4 cup milk
Jam, honey or bacon for serving

Method: Combine flour and salt. Rub in butter with fingertips until crumbly. Add milk, mixing to a soft dough. Turn out on to lightly floured surface and knead gently until smooth. Roll out to 2 cm (3/4in) thickness; cut into rounds with a 6 cm (2&1/2in) scone cutter. Heat oil in large frying pan; add scones and gently fry until brown and puffed, turning once, about 4 to 5 minutes per side. Drain on paper towels. Serve hot with accompaniments of your choice. Makes 8.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.118.

Tuesday, January 12, 2021

Vegetable Mornay

1 pt mornay sauce, 6 shallots, salt & pepper, 1 cup macaroni, 2 tspns curry powder, 2 oz cheese, 1 lb frozen mixed vegetables, 2 tspns curry powder (extra). 

Method: Cook macaroni in boiling salt-water until tender for about 10 mins. Drain. Place frozen vegetables in boiling salt-water; simmer for 5 mins. Drain well. Combine macaroni, vegetables, chopped shallots & curry powder with mornay sauce. Season with salt & pepper. Spoon into greased ovenproof dish, top with grated cheese, sprinkle over with extra curry powder, & bake in moderate oven 25-30 mins. Serves 4 to 6.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974],  p.11.

Friday, January 8, 2021

German Cheese

1lb cottage cheese
dob of butter
1/2 teaspoon caraway seeds
1 teaspoon bi-carb soda
1/3 teaspoon salt

Method: Mix cheese and bi-carb soda and put in a pyrex dish and put in a slow oven at 200°C for 2 hours. About 3/4 hour before done, add butter, salt and caraway seeds. When done, place in cheese glass and stir until cool. Serve on crusty bread.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000) p.26.

Monday, January 4, 2021

Meatballs in Heavenly Sauce

1 lb. minced meat 
1 dessertspoon cornflour
1 small chopped onion
2 small green capsicums
1 dessertspoon soy sauce
1&1/2 tablespoons vinegar
1/2 cup pineapple pieces
1 egg
1/2 teaspoon salt
1 dessertspoon oil
1 cup pineapple syrup
1 dessertspoon cornflour
3 tablespoons water
1/4 cup sugar

Method: Mix together meat, 1 dessertspoon cornflour, salt, pepper and onion. Stir in the beaten egg. Form into small balls and fry in a little oil until brown all over. Drain. Cut the capsicums into strips, put into a little water and bring slowly to the boil. Boil 2 minutes. Mix together with the remaining dessertspoon cornflour, soy sauce, vinegar, water and sugar. Add to pan and cook, stirring until thickened. Add meat balls, capsicums, and pineapple pieces, cook over low heat, stirring occasionally, until heated through. Serve with rice or boiled noodles.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.48.

Thursday, December 31, 2020

Watermelon Punch

1 medium watermelon
1 cup white wine
1 cup pineapple juice
1 cup sherry
1/3 cup lemon juice
1 table spoon sugar
crushed ice, lemon slices, mint leaves

Method: Cut a 5cm slice off the top of the watermelon. Scoop out about half the flesh using a melon baller. Reserve. Scoop out the remaining flesh, remove seeds and discard. Soak flesh in wine for 30 minutes. In the bowl of an electric food processor combined watermelon flesh, pineapple juice, sherry, lemon juice & sugar, process until smooth. Chill until ready to serve. Pour into watermelon shell, add ice & reserved melon balls. Garnish with lemon slices and mint leaves.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.9.

Monday, December 28, 2020

Potato & Ham Cake

This dish is ideal to make when ham on the bone is coming to an end.

1kg Potatoes
25g butter or margarine
1 small onion or shallot
250g cooked ham 
milk
pepper & salt to taste
dried bread crumbs

Method: Mince or cut ham very finely. Slice potatoes very thin. Saute the onion in the butter until golden in colour. In an oven-proof dish, layer potato & ham, adding pepper & salt to taste (beginning & ending with a potato layer).

Pour the milk over the layers, finishing by sprinkling the breadcrumbs on top. Drizzle the butter used for frying onions over breadcrumbs. Bake in medium hot oven until crust is golden brown & potatoes tender.

Source: 'Christmas Leftovers' in American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.95.

Thursday, December 24, 2020

A Scripture Christmas Cake. How to make a Novel Tea Dainty from Biblical Ingredients.

Four cupfuls and a half, I. Kings iv. 22; half a pound, Judges v. 25; two cupfuls, Jeremiah vi. 20; two cupfuls, Nahum iii. 12; two cupfuls, I. Samuel xxx. 12; two cupfuls, Numbers, xvii. 8; two teaspoonfuls, I. Samuel xiv, 25; to taste, II. Chronicles ix. 9; six, Jeremiah xvii. 11; one cupful and a half, Judges iv. 19; two teaspoonfuls, Amos iv. 5; one pinch, Leviticus ii. 13. Directions, Proverbs xxiii. 14. Bake one and a half to two hours. Baking powder can be used instead of yeast. 

Source: Ideal Recipe Book for use of Currants, Raisins, Sultanas and Grapes. Also Recipes for Refreshing Fruit Beverages and Party Drinks. Issued by Woman's Christian Temperance Union of South Australia. Fifth Edition (Adelaide: n.d. [?after 1933]), p.9.

Sunday, December 20, 2020

Colonial 'Goose'

1 leg lamb
1 onion
2 cups breadcrumbs
1 egg
1 apple
salt
pepper
1/2 teaspoon nutmeg
2 teaspoons butter
1 tablespoon dried mixed herbs

Method: Carefully remove the bone from the meat by cutting around it so you have a hole through the centre of the leg. (Be smart and see if you can get the butcher to do it!). Beat the egg lightly in a small bowl. Chop the onion finely. Stir the herbs, nutmeg, salt and pepper and onion into the breadcrumbs. Grate the apple. Melt the butter in cup in the microwave. Add butter, egg and apple into the breadcrumb mix and form into a soft dough. Fill the centre hole of the leg with the stuffing and close the ends with a skewer. Insert 'goose' into a roasting bag and place in a roasting dish. Cook half an hour for every 500 grams and add 20 minutes. Oven at 180C.
Remove from oven and allow to 'rest' 5 minutes before carving. 
Serve with vegetables, gravy and mint sauce or crab apple jelly. 
Leftovers are a tasty cold serve, next day.

For a warming winter soup, boil the bone in water or stock with diced soup vegetables, diced apple, salt and pepper. Add pearl barley or rice if liked.

Source: contributed by Rosalie Smith (Maitland) in An Apple a Day. Members Recipes. (Adelaide: The South Australian Country Women's Association Inc., 2018). p.15.

Wednesday, December 16, 2020

Cranberry and Apple Chutney

500 gm Granny Smith apples, peeled, cored, chopped
2 cm piece root ginger, peeled, grated finely
1 teaspoon olive oil
1 small onion, chopped fine
1/2 teaspoon allspice
1/2 cup cranberry juice
1/2 cup water
150 gms craisins/dried cranberries

Method: Heat oil in saucepan. Add onion and ginger. Cook 5-6 minutes stirring occasionally until onion is clear. Add apple, spice, cranberry juice and half the craisins/dried cranberries. Cook at medium heat, covered, 10-15 minutes until apple is soft. Add remaining craisins/dried cranberries. Cook covered for a further 5-10 minutes or until mixture thickens. Spoon into a clean jar and seal. Serve with roast pork, chicken or turkey, or in a ham, chicken or turkey sandwich.

Source: contributed by Rosalie Smith (Maitland) in An Apple a Day. Members Recipes. (Adelaide: The South Australian Country Women's Association Inc., 2018). p.79.

Saturday, December 12, 2020

Bottled Christmas Pudding

1 lb. butter, 1 lb. dark sugar, 1&1/2 lbs. sultanas, 1&1/2 lbs. seeded raisins, 1/2 lb. mixed peel, 4 oz. almonds, 14 oz. breadcrumbs, 10 oz. plain flour, 2 tsp. nutmeg, 1 tsp. ginger, 1 tsp. all spice, 1 tsp. cinnamon, 2 tsp. salt, 2 tsp. soda, 2 tbsp. brandy, 8 eggs, 1/2 cup milk.

Method: Beat butter and sugar, add eggs one at a time, beat well, add dry ingredients, then brandy and milk. Fill (No. 31) preserve jars two thirds full, put rings, lids and clips on. Stand jars in sterilizer. Fill with cold water three parts up jars and bring gently to the boil, keep boiling for 8 hrs. This mixture fills 8 jars. When wanting to use stand jar in saucepan of hot water for one hour. Serve with custard, cream or icecream.

Source: contributed by Mrs G. Sandercock in Urania Methodist Guild Cookery Book. Book II. (1965), p.37.

Tuesday, December 8, 2020

Toffee

2 cups sugar, 1 cup water, 2 tbsp. vinegar, 1 cup almonds (not blanched). Boil fast until it pops 9 times.

G.Kelly.

*

Does not always pop nine times, so cook for approx 20 mins., without stirring.

Miss Coralie Kelly.

Source: Urania Methodist Guild Cookery Book. Book II. (1965), p.81.

Friday, December 4, 2020

Bacon Snacks

Mix together: 1/2 lb tasty grated cheese, 2 dspns Worcestershire sauce, 2 well-beaten eggs, 2 tspns melted butter, salt to taste, dash cayenne pepper.

Keep in refrigerator until needed. When required, lightly butter as many slices of bread as desired, spread with mixture & cut into finger lengths. Place strip of bacon on each finger & bake on oven-slide or scone-tray for about 10 mins until golden brown. Serve hot.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.2.

Saturday, November 28, 2020

Curried Fish Patties

Ingredients: 1 cup cooked, flaked white fish, 2 cups mashed potatoes, 1/4-1/2 tsp curry powder, 1 tsp grated onion, squeeze lemon juice, 1 egg, 1 dsp chopped parsley, salt and pepper to taste.

Method: Mix ingredients together well. Shape into patties. Cover with breadcrumbs. (Cornflake crumbs give extra flavour.) Fry until golden brown. Serves 4. 

Source: contributed by J. A. Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970), p.26.

Tuesday, November 24, 2020

Celery Mornay

2 cups finely chopped Celery
1 dsp chopped Onion
1 tbsp grated Cheese
1 dsp Butter
Salt & Cayenne Pepper to taste
2 cups White Sauce

Method: Fry the Celery and Onion in Butter, add the White Sauce and seasoning. Mix, place in a casserole dish, sprinkle with Cheese and brown in oven.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.10.

Friday, November 20, 2020

Pikelets the Children Can Make

1 cup SR flour
1/2 teaspoon bicarbonate soda
1/4 cup sugar
Pinch salt
1/2 cup milk
1 egg

Method: Place all dry ingredients in a bowl. Beat egg and milk together, add to dry ingredients. Stir into mixture and then beat well with wooden spoon. Place small amounts in buttered frypan, moderate heat. Cook both sides. Serve with butter, or cold with cream and jam. Our family loves them.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.118.

Monday, November 16, 2020

Beef & Egg Roll-Ups

12 thin slices of beef, 3 hard-boiled eggs, 1 tbspn grated onion, mayonnaise, mustard, salt & pepper 

Method: Chop eggs very finely, add grated onion & enough mayonnaise to make spreadable mixture. Season to taste. Spread beef lightly with mustard, then with egg mixture, & roll up firmly. Fasten each roll with wooden pick, & when all slices are filled & rolled up, wrap them in greaseproof paper, & chill until ready to serve.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974],  p.2.

Thursday, November 12, 2020

Steak or Mutton Paste

1 lb. (500g) steak or mutton (free from fat and skin), cut from anywhere on sheep or beast.
1/4 lb. butter
1/2 teaspoon mace
1/2 teaspoon anchovy sauce
1/2 teaspoon grated nutmeg
pepper to taste

Method: Cut meat into pieces and put into basin, or double boiler, with other ingredients. Put lid on and steam for 3 hours. Remove meat and mince, then mix well with liquid. Pour into jars with screwtop lids.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.124.

Sunday, November 8, 2020

Gruel

1 tablespoon oatmeal
1/2 pint milk
1 teaspoon butter
1/4 teaspoon salt
1 tablespoon sugar

Method: Soak oatmeal and milk for half an hour, strain. Put milk in saucepan, stir until it boils. Simmer 10 minutes, add the sugar, butter and nutmeg if allowed. Serve in a pretty cup.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.141.

Wednesday, November 4, 2020

Pork Capricorn

1lb boned Pork
1 Green and 1 Red Pepper
1 medium sized Onion (chopped)
1 Carrot, cut into thin strips 1&/2 inches long
1-2 tbsp cooking Oil
3/4 cup cooked Pineapple pieces
3/4 cup White Vinegar
3/4 cup Brown Sugar
3/4 pint stock (Chicken cube)
3 tbsp Soy Sauce
1 cup Raisins

Method: Cut the Pork into 1 inch cubes, fry in hot Oil until evenly browned.
Reduce heat and pour off excess fat. 
Add the prepared Pepper, Onion, Carrot, Vinegar and Sugar.
Add the stock and simmer until tender.
Lastly add the Soy Sauce, Raisins and Pineapple pieces.
Thicken the mixture with Cornflour and boil for 3 minutes.
Serve with boiled Rice. 

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.11.

Wednesday, October 28, 2020

24 Hour Salad

In a Lasagne dish make layers of torn Lettuce or Spinach, chopped Celery, Spring Onions, frozen Peas, Broccoli or Cauliflower.

Spread an Egg Mayonnaise over the top and cover with coarsely grated Mozzarella Cheese.

Sprinkle with finely grated Parmesan Cheese.

Cover with cling-wrap and refrigerate for 24 hours. 

Serve covered with crisp Bacon pieces, Parsley and chopped, boiled Egg.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.7

Saturday, October 24, 2020

Champagne Punch

1&1/4 cups castor sugar
1&1/4 litres spark[l]ing mineral water
2 measures maraschino
2&1/4 litres champagne
2 measures brandy
2 measures Orange Curacao

Method:
Put all ingredients in a large punch bowl containing plenty of ice cubes. Decorate with fruits in season. Serves 15 to 20 people.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.84.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."