Thursday, September 24, 2020

Puff Balls

1 oz gelatine, 1 cup cold water, 1 cup hot water, 1 lb white sugar, 1 tspn vanilla essence.

Method: Soak gelatine in cold water. Add hot water and sugar and boil 20 mins. Allow to cool and when nearly cold add essence and a pinch of salt. Beat with egg beater till fairly firm. Pour into buttered gem scone trays and allow to stand 4 hours.

Chocolate Coating: 3 tbspn cocoa, 4 tbspn icing sugar, approx. 1/4 cup hot water. Stir all together till smooth and consisting of thin cream. Dip each puff ball and roll in coconut.

Source: contributed by Wilma Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.67.

Sunday, September 20, 2020

Pumpkin & Apple Vichyssoise

750g (1&1/2lb.) butternut pumpkin, peeled, seeded and cut into small pieces
250g. (8oz.) peeled and chopped potato
1 lge. onion
4 cups boiling water
1 Maggi chicken & garlic stock cube
2 green apples, peeled, cored and sliced
1 cup Carnation Evaporated milk
1/4 tspn. nutmeg

Method: In large saucepan combine pumpkin, potato, onion, boiling water and stock cube. Heat until boiling. Reduce heat and cover. Simmer for 15 mins. Add apples, simmer 10 mins. more. Cool slightly. Puree in blender or processor until smooth. Return to saucepan stir in Carnation milk and nutmeg. Do not boil. Serve. Garnished with a pinch of nutmeg, dob of cream and a sprinkling of chopped parsley.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.31.

Wednesday, September 16, 2020

Coconut Whispers

2 oz butter, 3 oz sugar, 1 egg, 1 cup coconut, 1/2 cup flour, 1 cup rice bubbles.

Method: Cream butter and sugar, add egg and dry ingredients. Drop tspn on tray. Bake in moderate oven for 15 to 20 minutes.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.46.

Saturday, September 12, 2020

Peanut Kisses

4 cups cornflakes, 3/4 cup sugar, 3/4 cup peanuts, 3/4 cup coconut.

Method: Stiffly beat the sugar and whites of 2 eggs, add 2 tbspn melted butter, the coconut, peanuts and cornflakes. Mix together. Drop on greased tray. Bake in moderate oven for 1/2 hour.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.46.

Tuesday, September 8, 2020

Curried Pea Soup

100g pkt. dehydrated peas
1 tspn. sugar
4 cups chicken stock
1 cup milk
15g butter
2 tspns. curry powder

Method: Combine peas, sugar and stock in large bowl, cover, cook on HIGH 20 minutes. Drain peas, reserve stock. Puree peas in blender or processor with milk. Place butter and curry powder in bowl, cook on HIGH 1 minute, add pea puree and reserved stock. Cook on HIGH 2 minutes. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.178.

Friday, September 4, 2020

Good & Quick Mayonnaise

1/2 tin condensed milk, 1 egg yolk, pinch salt, pinch mustard and as much vinegar as condensed milk.

Method: Shake well. Ready to use. Keeps for weeks. If it thickens too much, add a little milk.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.19.

Friday, August 28, 2020

Peppermint Crush Log

1 ten cent pkt white crown peppermints crushed in plastic bag with hammer. Crush 1 pkt malt biscuits, and put both into bowl and mix with about 3/4 tin of sweetened condensed milk. Shape into roll and cover in coconut. Keep in fridge and leave for at least 24 hours before cutting for use.

Source: contributed by Stella Schumacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.52.

Monday, August 24, 2020

Black Eyed Susans

1&3/4 cups SR Flour, 4 oz butter, 4 oz sugar, 1 large tbspn golden syrup, 1 dspn peanut butter, vanilla essence, 1 egg, choc bits, and extra sugar.

Method: Cream butter or substitute with sugar, syrup, peanut butter and vanilla. Add egg and mix well. Stir in sifted flour and mix thoroughly. Place small tspnful on sugar and roll into balls. Place on greased oven tray and bake in moderate oven 10 minutes. Remove from oven and place a choc bit on top of each. Return to oven and bake 2 to 5 minutes longer.

Source: contributed by Wilma Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.44.

Thursday, August 20, 2020

Cowboy Supper

425g can baked beans
200g can corned beef (chilled)
black pepper to taste
1/2 beef stock cube, crumbled
50g cheddar cheese (cubed)
1 French loaf

Method: Empty baked beans into 3 pint casserole dish and cover. Cook on HIGH for 5 minutes. Gently stir in corned beef and season with pepper. Add stock cube. Cover and cook on HIGH for 5 minutes. Add cheese just before serving.

To warm bread: cut the bread into pieces and arrange in bread basket between absorbent paper. Microwave on MEDIUM for 3 minutes. Serve immediately.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.184.

Sunday, August 16, 2020

Melon & Pineapple Jam

Melon & Pineapple Jam

10 lb pie melon, 8 lb sugar, juice and grated rind of 2 small lemons, 1 large tin crushed pineapple.

Method: Cut melon in dices or mince, add 1/2 sugar, let stand overnight. In morning boil with pineapple for 3/4 hour, then add rest of sugar and boil for 2 hours or until jam sets.

Source: contributed by Maureen Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.54.

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Melon & Pineapple Jam

9 lbs melon, 6 lb sugar, 1 tin pineapple.

Method: Mince melon and add 3 lb sugar, leave stand overnight. Next morning boil till clear, then add other 3 lb sugar and pineapple. Cook until jells. (Approx. 3&1/2 hours in all).

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.54.

Wednesday, August 12, 2020

Malt Fruities

18 finely crushed malt biscuits, 15 marshmellows, 4 oz glace cherries, 2 oz raisins, 2 oz chopped nuts, 1 oz preserved ginger, 1/4 tspn vanilla, 1/2 can condensed milk.

Method: Cut marshmellows and cherries in halves, chop nuts and ginger. Mix well together with remaining ingredients. Shape into long roll, roll in coconut. Wrap in waxed paper or foil and chill. Keep in refrigerator and use as required. Cut into slices about 1/4 inch thick.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.47.

Saturday, August 8, 2020

Seafood Dip

1 pkt french onion soup
1&3/4 cups sour cream
3 drops Tabasco sauce
2 tspn tomato paste or sauce
1/2 - 1 cup any cooked seafood e.g. Prawns, Crabmeat

Method: Blend soup with sour cream and add other ingredients. Serve with potato chips or dry biscuits.

Source: Contributed by Rosalind (Rhody) Short (Coobowie, SA) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c.1994-1997), p.15.

Tuesday, August 4, 2020

Pork and Cabbage

Shred 1/2 cabbage very finely. Sprinkle with one dessertspoon salt and mix well. Place aside for 1&1/2 to 2 hours. Squeeze all water off the cabbage. Fry one medium, finely chopped onion in one dessertspoon butter. Add the cabbage to the onions, and saute for ten minutes. Fry separately one inch thick pork cutlets, dusting them with salt and pepper. Put a layer of cabbage in a casserole dish. Place the cutlets on the cabbage and sprinkle them with fresh cream and one teaspoon lemon juice. Cover the meat with the rest of the cabbage and cook for 3/4 hour in moderate oven.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.31.

Tuesday, July 28, 2020

White Sauce

Make a white sauce by gradually blending one cup water into 4 level tblspns. of Sunshine instant milk mixed with 1 tbspn. flour. Add 1 tbspn. of butter and seasoning to taste. Stir over medium heat until sauce boils and thickens. Simmer one minute.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.38.

Monday, July 20, 2020

Tomato Soup

24 lbs tomatoes
6 large onions
1 dspn ground cloves

Method: Boil until tender them strain through fine sieve. Put back to boil and make up to 8 quarts of soup by adding enough water but keep back sufficient to mix a paste of 16 oz plain flour, 16 oz melted butter, 2 oz salt, 1/2 oz pepper, 8 oz sugar, boil again and then seal in jars.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.5.

Thursday, July 16, 2020

Australian Coffee Cake

4oz. butter, 4oz. sugar, 2 eggs, grated rind of 1 lemon, 4oz. S.R. flour, 2 oz. Nurses' cornflour, 1/2 cup milk, pinch salt, cinnamon and brown sugar.

Method: Cream the butter and sugar, add eggs one at a time, beating well; add lemon rind and then sifted flour and salt alternately with the milk. When blended turn into greased sandwich tin and sprinkle the top with cinnamon and sugar. Bake in a moderate oven for 35 minutes.

Source: contributed by Mrs. O. Dankel in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), pp.38-9.

Sunday, July 12, 2020

Tuna Almond Saute

1/2 cup blanched almonds
2 tbspns. butter
1 finely chopped onion
2 x 185g cans drained tuna
310g can drained sweetcorn
1 red apple, washed and cubed
2 sticks sliced celery
1 tbspn. tomato sauce
1 tbspn. lemon juice
fresh ground pepper
1 tbspn. fresh chopped parsley

Method: Cook almonds in a shallow dish on HIGH for 1-1&1/2 minutes, until coloured. Allow to stand while remainder of dish is prepared. Melt butter in 2 litre casserole dish on HIGH for 1 minute, stir in onion, cover dish and cook on HIGH for 1 minute. Stir in remaining ingredients, including almonds. Cover dish and cook on REHEAT for 6-8 minutes. Stir thoroughly but gently after 3-4 minutes to heat through. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.180.

Wednesday, July 8, 2020

Mince and Tomato Scrapple

Equipment Needed:
Sharp knife
Measuring cup
Can opener
Saucepan

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Ingredients:
500g Minced Beef
1 tablespoon Oil
1 large can Tomato Soup
1/2 cup Water
2 Carrots (grated)
1/2 cup grated Tasty Cheese
3 cups left over cooked Pasta or Spaghetti

Method: Brown mince in hot oil. Add soup, water, onions, carrots and pasta. Cover and simmer for 10 minutes. Serve sprinkled with cheese accompanied by crusty bread and salad.

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

Saturday, July 4, 2020

Garlic Apricot Prawns

Fresh green western king prawns
crushed garlic, fresh is best.
700 mls apricot nectar.

Method: I use my electric griller, or a B.B.Q. Heat plate until hot, add olive oil, add crushed garlic and toss until garlic browns, add peeled green prawns and toss with garlic until cooked 4 to 7 minutes. Pour apricot nectar over prawns. Keep tossing the prawns until they are coated with the nectar. Allow coating on the prawns to caramelize slightly. Remove and serve straight away.

Source: Contributed by Jill Cutting (Port MacDonnell, SA) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.35.

Sunday, June 28, 2020

Lebanese Nibbles

2 ozs. Butter
2 ozs. grated Tasty Cheese
2 teaspoons French Onion Soup
Lebanese Bread

Method: Mix above ingredients and spread thinly on inside of split bread. Snip into triangles with scissors. Place on trays and bake in moderate oven about 10 minutes (150°C).

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.80.

Wednesday, June 24, 2020

Chunky Style Casserole

Equipment Needed:
Sharp knife
Large Saucepan or Stockpot

Preparation Time: 15 minutes

Cooking time: 12 minutes

Ingredients:
1 large Leek (sliced)
3 large slices Virginia Ham (diced)
2&1/2 cups Celery (cut into chunky pieces)
4 cups Brussels Sprouts
4 cups Carrots (cut into chunky pieces)
2 cups Parsnips (cut into chunky pieces)
1 dessertspoon Chicken Stock Powder

Method: Place all ingredients in a large saucepan or stock pot and add enough water to cover ingredients. Bring to the boil and boil for 5 minutes. Then add Brussels Sprouts and boil for a further 7 minutes. (Cabbage cut into squares can be substituted for the Brussels Sprouts). This is a tasty dish, easily prepared - a large quantity of which the left overs may be frozen and re-heated when the occasion arises. This dish could probably have the ingredients halved and still be plenty.

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

Saturday, June 20, 2020

Banana Delight

Slice 6 bananas into an ove[n]proof dish and sprinkle with a little lemon juice. Beat 2 eggs and 2 tbspn sugar together. Stir in 2 dspn of honey and 3/4 cup coconut. Pour this mixture over the bananas and bake in moderate oven until a golden brown on top. Serve with custard or cream.

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Women's Guild, 1972), p.22.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."