Friday, February 12, 2016

Melva Taylor's Tasty Morsels

SCONES - you can do all sorts of things with a basic recipe - 1 egg / 1 dess. sugar / 1 small cup milk / salt / 1 tabs. melted butter / 2 cups SR Flour.

SAVOURY - add 1 tabs. french onion soup in milk, add butter, stir, add to flour, mix with a knife. Knead on a floured board, cut out, place close to one another on a greased tray, glaze with milk.

TIME - 10 minutes hot oven (top shelf)
Can be cooked in small electric toaster oven.

OTHER SUGGESTIONS: grated cheese and cayenne pepper, chicken cube crumbled into the flour / curry powder / gherkin and herbs.

Leave out the sugar for savoury scones.

This mixture can serve as a pizza base when in a hurry.

SWEET - grated apple and honey can replace sugar. Grated orange and lemon rind, glaze with orange juice.

ROLL - flatten dough out - spread grated cheese and shallots - roll up - cut into slices and cook.

SALMON ROLL - drain can tuna/salmon, chop an onion and mix all with a little lemon juice, spread on dough, fold over like a pasty, slit across top 3 times, and cook with 1/4 can cream of chicken soup poured over as a sauce.

COOKED in a well kneaded lump (like damper) with grated cheese and bacon pieces on top or sprinkle of french onion soup etc. replaces bread with a meal. Very tasty.

Place tea towel in a colander and cover scones when cooked until needed. Stale scones can be revived by dipping in milk, popping in oven for a few minutes to warm through and freshen up.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.14.

Monday, February 8, 2016

Brandy Alexander Tart

2 pastry flans. (short crust)

Method: In a saucepan COMBINE 1x250 packet marshmallo[w]s, 1/2 cup milk over low heat, stirring constantly. Remove from heat, add 2 tabs. brandy, and if liked you can also add 1 teas. instant coffee dissolved in 1/4 cup boiling water, let cool.

Then add 1&1/4 cups whipped cream folding in until no trace of the cream can be se[e]n. Pour into pastry shells and refrigerate at least 4 hours before serving. Decorate with grated chocolate.

Source: contributed by D. Bannister in Our Jubilee Year Recipe Book/a> [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.9.

Thursday, February 4, 2016

Easy Bortsch Soup (Cold)

Blend or puree the contents of:-

1 -- 30 oz. can beetroot
1 -- 15 oz. can tomatoes
1 small clove garlic (optional)

Add 1 can consomme
1 teaspoon salt
1 teaspoon sugar
3 dessertspoons lemon juice

Chill and before serving add 1 carton sour cream stirred in carefully to create swirls of white against the red.

If desired, garnish with finely chopped fresh herbs - parsley, chives, etc.

Source: contributed by G. Isaachsen (Hawthorn Lewis No. 188) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979).

Saturday, January 30, 2016

Beer Bread

3 cups Self Raising Flour
Pinch Salt
1 tbspn Sugar
Echo of Beer (or can) at room temperature

Method: Sift flour, sugar and salt. Pour in beer gradually, mixing in between. Bake in oven at 375F for 45 minutes. Glaze with milk if desired. If you want sides crunchy, take out of tin and replace in oven for short while. Can make a damper if wanted. Great for barbecues.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.87.

[Ed. note: an 'echo' is a 375ml glass 'stubby'.]

Tuesday, January 26, 2016

Southern Cross Curried Prawns

1/2 lb. frozen prawns or crayfish
2 oz. frozen beans
1 medium sized apple
2 tablesp. sweetcorn
1/2 cup sweet sherry
2 tablesp. oil
1 oz. bacon
1 teasp. curry powder
1/2 cup milk
pepper and salt
sugar (optional)
1 tablesp. fresh cream

Method: Fry vegetables, bacon and fruit together in peanut oil, add curry powder and then prawns or cray meat. Add milk, pinch of cornflour and simmer 6 mins. Finally add wine and cream. Serve.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.19.

Sunday, January 24, 2016

Potato Chip Cookies

3/4 cup butter
3/4 cup potato chips
1 egg yolk
1/2 cup sugar
1 teas. vanilla
1&1/2 cups plain flour.

Method: Cream butter and sugar, add egg yolk, vanilla, mix well. Blend in flour and crushed chips. Roll into balls about the size of a walnut, dip in sugar, flatten. Bake moderate oven 180C, 8-10 minutes until slightly browned around edges. Makes 36.

Source: contributed by H. Brooks in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.5.

Wednesday, January 20, 2016

Boiling Water Pastry

3 cups Self Raising Flour
2 cups Dripping
1 cup boiling water

Method: Rub fat into flour and mix with water. Quick and easy.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.90.-

Saturday, January 16, 2016

Quick Ice-Block for Children

Peel banana, dip in lemon juice and freeze.

Source: Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.35.

Friday, January 8, 2016

Raisin Rascals

8 oz Butter
2 cups S.R. Flour
2 Eggs
2 cups Fruit
1 cup Coconut
1 cup Sugar
Crushed Cornflakes

Method: Cream butter and sugar, add eggs and all dry ingredients. Roll teaspoon of mixture into crushed cornflakes and bake in moderate oven.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.50

Monday, January 4, 2016

Tipsy Rascals

1 lb. crushed biscuits
1/2 cup sultanas
2 tablesp. cocoa
2 tablesp. sweet sherry
1 tin condensed milk

Method: Mix together all except coconut. Roll small quantities in coconut, place on greased lunch wrap and allow to set. In summer place in refrigerator. I find these very good at Xmas time as you can make them ahead.

Source: contributed by P. Jones in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.106.

Friday, January 1, 2016

Teenage Punch

1 large tin pineapple juice (30 ozs)
1 large tin orange juice
1 medium tin apricot nectar
1 large carton orange and mango juice
1/2 bottle black currant juice
1 small tin crushed pineapple
2 bottles ginger ale
crushed ice
crushed mint
1 orange   )
1 lemon    )  sliced finely and add to mixture.
1 banana  )
Serves 20.

Source: contributed by O. Mitchell in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.118.

Happy New Year!

Friday, December 25, 2015

White Christmas Cocktail

One gallon icecream, bottle rum.

Put icecream into deep vessel and work into soft mixture, then beat briskly with rotary egg beater; gradually add rum until the mixture becomes frothy. Serve as a cocktail. Sufficient for a large cocktail party.

Source: contributed by Mrs. R. B. Peacock in "The Miss Australia" Exclusive Recipe Book in aid of R.S.L. and Kindergarten Union (Adelaide, 1947)

Merry Christmas!

Thursday, December 24, 2015

Australian Christmas Pudding

4 Eggs, separated
1/2 cup Icing Sugar
2 tbspns Cocoa
2 tspns Gelatine
1 tbspn hot Water
2 oz dark chocolate
1/4 cup brandy
8 oz Glace Fruit
2 oz Glace Cherries
1/4 cup Sultanas
45g Honeycomb bar
1 cup Cream
3 oz white Chocolate
1&1/2 oz Almonds
1/2 oz Copha

Method: Finely chop glace mixed fruit and cherries. Place in a bowl, add sultanas, pour over brandy, cover and leave to stand overnight. Beat egg whites till firm, gradually beat in combined sifted icing sugar and cocoa. Gradually beat in lightly beaten egg yolks. Place chopped dark chocolate into top of double saucepan and stand over simmering water till chocolate has melted. Allow chocolate to cool a little then beat into egg mixture. Pour chocolate mixture over fruit and mix well. Stir in chopped almonds, chopped honeycomb. Sprinkle gelatin over hot water and stir till dissolved. Stir gelatin into chocolate mixture. Beat cream till firm and fold into chocolate mixture. Line 1&1/4 litre (5 cup) pudding basin smoothly with plastic food wrap. Pour mixture into basin, smooth over top, cover and place in freezer overnight. To serve: place chilled serving plate over top of pudding, invert, remove basin and peel away foodwrap. Return to freezer. Place chopped white chocolate and copha in double saucepan over hot water till chocolate has melted. Allow to cool and spoon gently over top of pudding. Return to freezer immediately - use a warm knife to cut through pudding if white chocolate is hard to cut neatly.

A pleasant change from the usual hot Christmas Pudding.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.119.

Sunday, December 20, 2015

Cantaloupe Balls

1 large cantaloupe
2 tablespoons sweet sherry
2 tablespoons castor sugar
green sugar

Method: Using small end of a baller, prepare cantaloupe. Place in airtight jar with sherry and castor sugar. Chill in refrigerator and serve in cocktail glasses which have been frosted around the edge, with green sugar. Garnish with sprig of mint.

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

Wednesday, December 16, 2015

Creamy Sesame and Date Balls

225gm cottage cheese
50gm chopped dates
25gm sesame seeds roasted
100gm sesame seeds, roasted and ground
lemon juice.

Method: Mix all to-gether except for raosted [sic] seeds. Form into small balls and coat with sesame seeds. Leave in the refrigerator overnight to harden and develop flavour. Try substituting dates for other dried fruit, for example dried pear.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.21.

Saturday, December 12, 2015

Yummy Balls

1 tin condensed milk
1 pkt. milk arrowroot biscuits
1 cup coconut
2 tabs. cocoa

Method: crush biscuits, mix all ingredients to-gether, roll into balls, using extra coconut if necessary.

Makes 48 fairly large balls.

Source: contributed by B. Bannister in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.49.

Tuesday, December 8, 2015

Marshmallow Puffballs

1 cup of hot water
1 heaped teaspoon of gelatine
2 cups sugar

Method: Beat for 7 minutes - flavour to taste. Made easily - sets quickly.

Source: contributed by J. Shields (Benhiah Lodge, No. 111) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979)

Friday, December 4, 2015


9 Weetbix (crushed)
1 cup sultanas
1 tin condensed milk
1 cup coconut
2 tablespoons cocoa

Method: Place ingredients into a large bowl and mix well together with a large spoon. Put in refrigerator for about 10 minutes. Take a teaspoonful at a time and roll into balls with hand and roll in coconut. Put on tray to set.

Source: contributed by T. Bratten in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.126.

Saturday, November 28, 2015

Chocolate Round Balls (uncooked)

Packet Coffee Biscuits
1 cup milk
2 tablespoons cocoa
1 cup sultanas

Method: Mix together in ball shapes. Poke cherry, almond or walnut into centre before rolling in coconut.

Source: contributed by A. Cicchiello in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.56.

Tuesday, November 24, 2015

Glace Fruit Balls

90g (3 oz.) walnut pieces
60g (2 oz.) glace apricots
2 slices glace pineapple
125g (4 oz.) dark chocolate
1/2 cup coconut
60g (2 oz.) red cherries
60g (2 oz.) green cherries
60g (2 oz.) butter
60g (2 oz.) packaged cream cheese

Method: Chop glace fruit and nuts finely. Put chocolate in top of double saucepan until melted. Remove from heat. Add butter and cream cheese. Mix well. Put into fridge for several hours to firm up. Roll teaspoons into balls and toss in coconut.

Source: contributed by Mrs. E. Wood in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.53.

Friday, November 20, 2015

Rum Balls (uncooked)

9 oz. (approx. 3 cups) cake crumbs
3 tablespoons apricot jam
3 tablespoons cocoa
2 tablespoons water
1 tablespoon rum
2 tablespoons apricot jam extra
chocolate sprinkles

Method: Mix together cake crumbs, cocoa and 3 tablespoons of sieved apricot jam and rum into [sic] a stiff paste is formed. Make into approximately 24 balls. Warm 2 tablespoons of sieved jam with water, dip the balls into this jam mixture, then coat with the chocolate sprinkles. Place in paper patty cases.

Source: contributed by R. Lombardi in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.70.

Monday, November 16, 2015

Camembert Almond Balls

2 x 150g cans Camembert Cheese
125g (4 oz) butter
1/2 cup lightly toasted almond slivers
Dry white wine
1 tablespoon Cognac or brandy (optional)

1. Remove cheese from cans, put into a bowl or dish, cover with wine. Cover dish and chill overnight.
2. Remove cheese from wine, scrape off the rind. Beat together cheese and butter until smooth, beat in the Cognac or brandy, chill until film.
3. Shape into original rounds, or roll into bite-sized balls and coat with almonds. Store in the refrigerator in airtight wrappings.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.17.