Thursday, April 16, 2015

Tuna Bites

1 large tin tuna in spring water, drained
1 tsp lemon pepper seasoning
Juice from 1 lemon
1 egg beaten
1 onion, diced
1/4 cup bread crumbs
Fresh basil chopped
Salt and pepper to taste

Method: Mix all ingredients together.
Roll mixture into small bite size balls.
Roll into bread crumbs and refrigerate.
Pan fry in shallow oil till golden brown.
Serve with dipping sauce.

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

Sunday, April 12, 2015

Savoury Slices

1 sheet short crust pastry (10" square) brush with beaten egg and cover with following mixture: -
1 tbspn worcestershire sauce
1 tbspn tomato sauce
100g grated Kraft cheese
2 bacon cubes crushed or bacon bits

Roll up firmly but not too tightly. Brush lightly with egg and cut into thin slices (makes approx 30) and bake in a hot oven 450F for 10-15mins until a nice brown. Serve hot or cold.

Alternative filling: brush pastry with worcestershire sauce and cover thinly with sausage meat (approx 200g) pat evenly with damp hands. These may be cooked in toaster oven. Other savoury rolls can be made with a bread base instead of pastry. Cut a sandwich loaf of bread lengthwise in thin strips, butter and cover with mixture as above. Roll and cut in slices and bake until a nice brown.

Another nice filling: spread bread with butter then vegemite and sliced cheddar cheese, roll and slice and back.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.8.

Wednesday, April 8, 2015

Bridge Dainties

250g butter
1/3 cup icing sugar
1 cup flour (plain)
1/3 cup corn flour

Method: Melt the butter in a saucepan, add the icing sugar, and then add gradually the two flours, sifted together. Whilst still warm put through a biscuit forcer or forcing bag, or drop small pieces on cold oven trays. Bake at 180C for approx 15 minutes.

Source: A Taste of History Behind the Green Door 1909-2009. Compiled for the Centenary of the Queen Adelaide Club (Adelaide: The Queen Adelaide Club, 2009; "not for sale to the public"), p.7.

Saturday, April 4, 2015

Love Cake

1/4 lb. butter
small cup sugar
1 well-beaten egg
1/2 lb. crushed biscuits
3/4 cup chopped walnuts
1 dessertspoon cocoa
1 teaspoon vanilla essence
pinch of salt

Method: Melt butter slowly, take off fire, add sugar and egg, return to fire, cook until very hot but do not boil. (Keep stirring, as it burns quickly). Take off fire, add biscuits, cocoa, salt, walnuts and vanilla and mix well. Place in flat greased tin. Ice with chocolate icing, allow to set, cut into strips when cold. If desired, it can be decorated with chopped nuts, coconut, etc.

Source: contributed by Mrs. C. Godwin in Woodlands 1948 Silver Jubilee Cookery Book ([Glenelg] Adelaide: 1948)

Saturday, March 28, 2015

Hawaian Lamb Chops

6 short lamb chops, 1/2 cup breadcrumbs, 1/2 cup tomato pulp, 1 tspn. brown sugar, 1 dsspn. butter, 1/4 tspn. salt and pepper, 6 bacon rashers, 6 drained pineapple rings.

Method: Twist chops into good shape. Wrap a bacon rasher around each, securing firmly with toothpicks. Place pineapple rings in greased baking dish, top with chops. Combine breadcrumbs, etc. Place on top of chops. Cover. Bake in moderate oven for 1/2 hour. Remove cover. Bake a further 20 mins. or until chops are tender.

Source: contributed by Mrs. G. Johns in Urania Cookery Book. Book 3 (Adelaide: n.d. [reprint with errata of 1976 edition]).

Tuesday, March 24, 2015

Dreams

3 eggs
1 cup sugar
1 cup S.R. flour

Method: Beat eggs whites - add yolks and sugar. Fold in flour lightly. Drop in teaspoons on greased oven slide. Bake in moderate oven until pale gold (About 5 minutes). Fill with mashed bananas and cream. Sprinkle lightly with icing sugar.

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.77.

Friday, March 20, 2015

Cottage Cheese Pears

4 firm, ripe pears
1&1/2 tablespoons lemon juice
8 oz. cottage cheese
2 tablespoons Mayonnaise
3 tablespoons oil
pinch salt, mustard, pepper & sugar
3-4 oz. lean ham
1-2 tablespoons chopped parsley

Method: Peel, core and halve pears. Blend the oil and lemon juice with seasonings, sprinkle this or just lemon juice over pears to keep them from discolouring. Blend the cottage cheese with diced ham, mayonnaise and chopped parsley. Pile into the halves of the pears, put on lettuce, top with parsley.

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.52.

Monday, March 16, 2015

Kidney Soup

3 sheep kidneys
1 dessertspoon soy sauce
1 teaspoon cornflour
2 ozs mushrooms
1 pint stock, hot
1/2 oz lard or oil

Method: Skin kidneys and remove core. Cut into very thin slices. Mix cornflour with enough water to make a thin paste, add kidney and mix well. Fry the sliced mushrooms and the kidneys in the hot lard or oil for 3 minutes. Add the hot stock, bring to the boil and serve.

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.13.

Thursday, March 12, 2015

Lemon Tarts

3 cups cornflakes
4 oz. butter
4 oz. sugar

FILLING:
1 tin condensed milk
juice 2 or 3 lemons

Method: Grease 2 tart plates. Boil butter and sugar and mix in cornflakes. Line tart plates, cook about 5 mins. Beat lemon into condensed milk and fill tart cases.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.88.

Sunday, March 8, 2015

Chicken of the Sea Mornay

1 large tin tuna
1 medium onion
3 rashers bacon
1 cup macaroni
2 tablesp. butter
2 large tablesp. grated cheese
1&1/2 pts. milk
2 large tablesp. plain flour
1 wine glass sherry
pinch mixed herbs
pinch salt

Method: Melt butter and saute chopped onion, adding pieces of bacon. When nearly cooked add flour gradually, then slowly add milk to make white sauce. While cooking add 1/2 grated cheese, herbs, salt to taste and sherry. When cooked add tuna and cooked macaroni. Place in greased casserole, top with bread crumbs, rest of cheese and daubs of butter. Brown in oven.

Source: contributed by Mrs. R. Forgan in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.18.

Wednesday, March 4, 2015

Tuna and Pineapple

2 oz. butter
2 oz. plain flour
1/2 pt. milk
1 rounded teaspn. salt
pinch cayenne pepper
1/4 cup vinegar
1/2 cup pineapple juice
2 oz. sugar
1 cup cooked peas
2 cups cooked rice
small tin crushed pineapple
7 oz. tin tuna
bunch spring onions chopped

Method: Melt butter in saucepan, add plain flour and blend to smooth paste, cooking for several mins. Gradually add milk and stir until boiling - season. Add remaining ingredients to the sauce, then turn into an oven proof dish and place in moderate oven (350F) for 20-30 mins. Garnish with parsley. Ideal buffet dish.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.23.

Saturday, February 28, 2015

Meat Loaf

500g lambs fry
1 cup soft breadcrumbs
1 tsp Worcestershire sauce
1 tsp lemon juice
500g pork or sausage mince
1 tsp salt
Pepper to taste
1 egg, beaten

Method: Cover the lambs fry with water and simmer for 5 minutes. Drain the liquid and reserve for use as stock. Put the lambs fry and onion through the blender. Add remaining ingredients except the bacon. Add 1/2 cup stock. Pack into a loaf tin. Top with the bacon. Bake in moderate oven for about 45 minutes.

Source: Recommended by G. Matthewman in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.29.

[onion and bacon are missing from the ingredient list]

Tuesday, February 24, 2015

Banana Huckleberry

Place about four dobs of butter in a pyrex dish and slice six bananas over them. Then sprinkle three tablesp. dark brown sugar and cover the lot with crushed cornflakes. Cook for 1/2 hour at 350F. This serves four.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.86.

Friday, February 20, 2015

Cheese Log

8 oz Philly cream cheese
1/2 jar Kraft cream cheese
8-12 oz grated matured cheese
chives chopped
garlic crushed
almonds
sesame seeds
caraway seeds
tabasco sauce
freshly ground black pepper

Method: Cream philly cheese, add kraft cream cheese, mix in flavourings, then grated mature cheese, form into 4 portions, roll in chopped almonds and seeds mixed together. Chill until firm.

Source: contributed by J. Edwards in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.

Monday, February 16, 2015

Seafood Pie

Crust -
2 cups cooked rice
2 teaspoons curry
1 onion, finely chopped
2 oz. melted butter
Combine all ingredients and press into a greased 9" pie plate.

Filling -
1 medium can Salmon or Tuna, drained and flaked
2 eggs
1&1/2 cups milk
1/2 cup grated cheese
Salt and pepper and squeeze lemon juice
1 Tablespoon chopped parsley

Thoroughly combine all ingredients for filling, and spoon in to prepared crust. Bake in moderate oven 325F 35-40 minutes until set. Garnish with lemon slices and olives.

Source: contributed by W. Mitchell in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.12.

Thursday, February 12, 2015

Invention Dessert

Stone big black cherries and soak in rum for at least 6 hours. Add whipped cream and crumbled meringues.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.80.

Sunday, February 8, 2015

Tuna Cheddar Chowder

2 cups boiling water
salt
1 large diced potato
1/2 cup carrots and celery
1 small chopped onion
1/4 cup butter
1/4 cup flour
2 cups milk
3/4 lb. sharp cheddar cheese (shredded)
6&1/2 oz. Tuna
8 oz. sweetcorn (cream style)
pinch rosemary
pepper
chopped chives

Method: Cook vegetables in boiling salted water until tender. Add flaked tuna, sweetcorn, pepper and rosemary. Prepare cheese sauce using above ingredients and add to make chowder. Thicken by heating. Serve with chopped chives.

Source: contributed by Mrs. C. W. Marsh in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.17.

Wednesday, February 4, 2015

Lemon Drink from Pure Lemons

6 pts. of pure lemon juice
8 lb. sugar
1/2 oz. citric acid
1 gramme sodium benzoate
1/2 bottle Fauldings lemon essence

Method: Make up cold - dilute when using.

Source: contributed by Mrs. C. Bowley and Mrs. W. Kretschmer in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.12

Monday, January 26, 2015

Australian Fondue

1 small loaf firm white bread
2 tablesp. cornflour
3 tablesp. Mildara brandy
12 oz. New Zealand Danbo cheese
4 oz. cheese (Red Malling - Queensland)
8 oz. white wine (Riesling)
2 Granny Smith apples

Method: Cut bread into 1&1/4" cubes and place in a basket - also have ready a fork for each dunker. Cut all the cheese into 1/4" cubes and just before serving cut the apples into 1/4" cubes. Mix Brandy and cornflour to a smooth cream paste ready for use. Place cheese in a small saucepan with wine, and bring to gentle simmer until appearance is like a thin smooth soup. Pour in brandy and cornflour paste stirring constantly until it thickens. Pour into a serving dish over heater. It is important to keep stirring the fondue to prevent sticking. A suggestion is that each guest give a good stir on the bottom of the dish with his bread or apple cube.

Source: contributed by Mrs. R. E. Trehearne in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.7.

Happy Australia Day. 

(New Zealand is, of course, not part of Australia.)

Saturday, January 24, 2015

Scallops Parisienne

1 pt. or 1-16 oz. tin cream of asparagus soup
2 oz. mushrooms
1 tablesp. butter
1&1/2 lbs. scallops
2 tablesp. milk
2 teasp. lemon juice
2 tablesp. finely chopped onion

Method: Melt butter, add onion, cook until transparent, but not browned. Add the soup, mushrooms, milk, salt and pepper. Bring to boil. Remove beards from scallops and sprinkle with lemon juice. Poach scallops in savoury asparagus soup for 3 mins. Serve with brown bread fingers. Serves 4-6.

Source: contributed by Mrs. S. Southan in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.17.

Tuesday, January 20, 2015

Mock Asparagus Soup

1 lb. brussel sprouts
1 rasher of fat bacon
1&1/2 pts. stock
1 cup milk
small bunch herbs
1 small onion
1 level tablesp. flour
1 dessertsp. margarine
salt & pepper

Method: Wash and trim sprouts. Place into boiling salted water and cook about 10 mins. until almost tender. Drain and reserve cooking water. Melt margarine in pan and fry sliced onion and bacon. Add sprouts and cover with lid. Cook for about 6-7 minutes, shaking pan at intervals to prevent sticking. Add stock, milk, vegetable cooking water, herbs, pepper and salt. Simmer about 1 hour. Add blended flour and cook further 10 minutes.

Source: contributed by Mrs. W. Manson in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.14.

Monday, January 12, 2015

Port and Ginger

(Served with Savouries)

Place 2 or 3 ice cubes in a tall glass. Add 3 oz. Port, a slice of lemon, and fill with ginger beer. Stir slightly.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.13.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."