Monday, October 20, 2014

Mock Turkey (Made with Tomato Soup)

1 onion
1 tsp butter
little water
1/2 tin tomato soup
1/2 tsp mixed herbs
2 eggs
2-3 oz grated cheese

Method: Place in frypan, onion chopped small, butter and a little water. Boil till tender. Add tomato soup, mixed herbs, salt and pepper. Add the slightly beaten eggs and grated cheese. Do not boil after the last two ingredients are added - just thicken. Add extra cheese for a thicker spread.

Source: contributed by L. Christophersen in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.16.

2008: celebrating a blogging anniversary by revisiting some classics.

Thursday, October 16, 2014

Sultanas in Green Lime Jelly

1/2 lb. sultana grapes (large)
1 pkt. green lime jelly
2-3 tablespoons crème de menthe
1 bottle dry ginger ale (1 pint)

Method: Make up jelly using 1/2 pint hot ginger ale, then add other 1/2 pint cold. As jelly sets, add grapes. Top with whipped cream and serve with icecream.

Source: contributed by Mrs. L. Bungay in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Adelaide: 1971), p.35.

[The fate of the crème de menthe is unknown. Did the cook drink it?]

2009: celebrating a blogging anniversary by revisiting some classics.

Sunday, October 12, 2014

Souper Souffle

1 can cream of celery, asparagus or mushroom soup
125g (4 oz) cheddar cheese, shredded
6 eggs, separated

Method: Combine undiluted soup and cheese in saucepan. Heat slowly stirring, until cheese is melted. Cool to room temperature. In large bowl, beat egg whites to soft peaks with electric mixer. In separate bowl, beat yolks until very thick, about 5 minutes. Gradually stir soup mixture into yolks, then fold into whites until no streaks remain. Pour into ungreased 8-cup soufflé dish or casserole. Bake in slow oven until well-risen, golden and fairly firm, about 1 hour. Serve at once. Serves 6.

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

2008: celebrating a blogging anniversary by revisiting some classics.

Wednesday, October 8, 2014

Fish Finger Salad

1 pkt fish fingers (fried). Place lettuce leaves on a plate. Mix some cooked rice, sweetcorn kernels & peas; add some mayonnaise. Put on to lettuce leaves, then cover with fish fingers, pineapple rings, & tomato slices.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.20.

2008: celebrating a blogging anniversary by revisiting some classics.

Saturday, October 4, 2014

Mock Tripe

Cut up 1 or 2 mutton flaps into tiny squares, barely cover with water, sprinkle with salt and pepper and simmer until quite tender (there will be very little liquid left). Put aside till cool, when fat sets, skim and return to stove. Now add 1 pint milk, 3 sliced onions, and cook gently till onions are tender. Thicken with flour and milk, add a handful of chopped parsley and serve hot.

Source: contributed by Mrs Edwin Kleemann, Tanunda in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.22.

From 2008: celebrating seven years of blogging by revisiting some classics. And this is my 600th post. 

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.


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


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
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


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
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

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