Tuesday, May 24, 2016

Chilled Asparagus Soup

2 x 340g can asparagus spears or cuts
1 chick stock cube
1/2 cup water
1 x 110g can Nestles cream
1/4 tspn. salt
1/4 tspn. pepper

Method: Combine all ingredients in a blender or food processor and blend for 1 min. Pour into saucepan and heat stirring until luke-warm. Cool and chill.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.28.

Friday, May 20, 2016

All-Bran Quiche

Pastry:
1/2 cup All-Bran or Bran Buds
1/4 cup milk
3/4 cup S.R. flour
pinch salt
2 oz. [60gm.] butter

Filling:
2 rashers bacon, chopped
1 medium onion, finely chopped
4 oz. [125 gm.] Cheddar cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 eggs, beaten

Method:

Pastry:
Soak All-Bran or Bran Buds in milk until liquid is absorbed (approximately 5 minutes). Sift flour and salt; rub in butter until mixture resembles fine bread crumbs. Add bran mixture and knead lightly. Roll out pastry to line a 9" (23 cm.) pie plate.

Filling:
Fry bacon and onion until golden brown. Place into pastry case and sprinkle with cheese. Combine salt, pepper, milk and eggs and pour over cheese. Bake in a moderately hot oven, 190C gas, 200C electric (375F gas, 400F electric) for 10 minutes. Reset oven to 160C. [?]

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.20.

Monday, May 16, 2016

Frimsel Soup

3 or 4 quarts [3 or 4 lts.] stock
2 turnips
3 carrots
1 onion
1 head celery
1 bunch mixed herbs
1 lb. [500 gm.] frimsels
1 pinch saffron

Method: Cut the vegetables as for Julienne soup, boil well in the stock until cooked. Half an hour before serving add the frimsels and saffron.

FRIMSELS: Beat an egg well with a pinch of salt, then sufficient flour (wholemeal) to thicken it enough to roll out. Roll as thin as a wafer, allow to dry, then fold and cut as thin as vermicelli; add these to soup.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.15.

Thursday, May 12, 2016

'Uncooked' Flan Filling

Fill uncooked flan with mixture of mixed dried fruits (sultanas, raisins, currants, mixed peel, cherries). Just about cover with cream (good way to use leftover which needs using). Sprinkle with sugar, and optional coconut. I add a dusting of mixed spice before adding cream. Special occasions add chopped nuts and stir rum through the fruit before putting into the base. (Very rich - only need a sliver served). Then cook as usual or until slightly golden.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.121.

Sunday, May 8, 2016

Mum's Brown Stew

3lb Skirt steak
1 dsspn Brown Sugar
1/2 cup Plain Flour
Small tin Tomato Soup
Salt and Pepper
Small tin crushed Pineapple
1 stalk Celery
1 small tin Water
1 large Spring Onion

Method: Remove excess fat from steak and cut into squares. Roll steak in flour and brown in 2 tbspn fat or oil. Place in casserole dish with salt, pepper, onion and celery. Combine all other ingredients and add to casserole. Cook in moderate oven 2 hours.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.24.

Thursday, April 28, 2016

Chicken Spread

Melt 2 tabspns. butter and fry 2 chopped onions. Add 1 pkt. Spring Vegetable Soup, 1/2 cup grated cheese, 1 lge. diced tomato and 1 tspn. mixed herbs. Simmer one minute. Stir in a beaten egg and cook for a further 1 minute. Allow to cool and use in sandwich fillings or on French rolls.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.6.

Monday, April 25, 2016

All-Bran Anzacs

1 cup All-Bran
1 cup rolled oats
1/4 cup SR flour
1/2 cup coconut
1/2 cup castor sugar
1 teaspoon bicarbonate of soda
4 ozs. [125 gm.] butter, melted
1 tablespoon honey

Method: Add butter and honey to dry ingredients and mix until well combined. (Mixture will appear dry and crumbly.) Place tablespoons of mixture onto greased oven trays. Allow room for spreading. Bake in a moderate oven, 180C to 190C (350F to 375F) for 10 minutes or until golden brown. (Makes 24)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.84.

Wednesday, April 20, 2016

Sundeck Chicken Sizzle [Microwave]

12 chicken wings, tips removed
1 cup pineapple juice
1/4 cup tomato sauce
1 pkt. chicken noodle soup
1/4 cup peanut butter

Method: Marinate chicken wings for 1-2 hours in a mixture of all ingredients. Preheat browning dish on HIGH for 6 minutes. Add chicken wings and marinade. Cook on HIGH for 8 minutes, turning twice and brushing with marinade sauce several times during cooking. Serve with salad. 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.183.

Saturday, April 16, 2016

Chewy Jaffa Jumbles

1 cup Allbran
Juice of 2 Oranges
1 cup Powdered Milk
1 tbspn Cocoa
1/2 cup Honey
1 cup Sultanas
1/2 cup Coconut
Grated rind of 2 Oranges

Method: Soak Allbran in orange juice and add honey. Blend dry ingredients, then combine with Allbran mixture. Form into walnut sized balls and roll in coconut. Store in refrigerator or freezer. Makes approx. 30.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.133.

Tuesday, April 12, 2016

Cheese Pictures

24 slices of bread
24 slices cold luncheon meat
butter
12 slices cheese

Method: Butter the bread and place a slice of luncheon meat on each slice. Using fancy biscuit cutter, cut the centre out of the slices of cheese. Top half the slices of luncheon meat with the fancy shapes, using the outside of the cheese squares as frames for the remaining slices.

Source: 'Childrens Munchies for Parties' in Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.126.

Friday, April 8, 2016

Surprise Meat Balls

250g minced topside
250g sausage mince
1 pkt. chicken noodle soup
1 finely chopped onion

Method: Combine the topside, sausage mince, 1 packet chicken noodle soup, and the onion. Mould meat ball mixture around a button mushroom. Dust with flour, dip in beaten egg and roll in a mixture of 1&1/2 cups breadcrumbs and 1/4 cup sesame seeds. Fry in a little oil until golden. It makes about 12.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.102.

Monday, April 4, 2016

Lillian's Ginger Fluff

Beat 4 eggs until light and fluffy, add 3/4 cup sugar, 1 dess. Golden syrup. Sift 1/2 cup cornflour with 1 heaped teas. cocoa, 1 teas. ginger, 1 heaped teas. cinnamon, 1/2 cup SR Flour TWICE, then fold into mixture. Prepare 2 sandwich tins pour in mixture - mod. oven. Elec. 375F.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.11.

Monday, March 28, 2016

Easter Biscuits

"Cooking Children Can Do With Supervision"

100g margarine
100g caster sugar
200g plain flour
1/2 level tspn. mixed spice
100g currants
1 egg

Method: Cream margarine and sugar until creamy. Sift the flour and mixed spice into the creamy mixture and mixed well. Add the currants and egg and beat to form a dough. Turn the dough onto a floured table and knead it with your hands. Roll out the dough to the thickness of a 20 cent coin. With a biscuit cutter cut out circles and place on a greased tray. Use scraps of dough for more biscuits. Put them in the oven and cook for 10 minutes. Cook until lightly golden. Put onto a wire rack to cool.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.137.

Thursday, March 24, 2016

Cheesy Egg Dunk

175g pkt. soft cream cheese
2 tabspns. mayonnaise
1 tspn. prepared mustard
1 tspn. Worcestershire sauce
1/8 tspn. pepper/salt
2 chopped hard boiled eggs
3 tbspns. milk

Method: Mix all ingredients to a thick cream.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c.1987), p.5.

Thursday, March 17, 2016

Mutton Diane

6 leg chops
3 tbspns. butter
2 tbspns. Worcestershire sauce
3 cloves garlic, chopped
4 tbspns. chopped parsley

Method: Trim chops and flatten lightly with a meat mallet. Heat butter in a large frying pan until hot. Add sauce, then mutton and cook 3 minutes on medium high heat. Sprinkle garlic into pan, turn meat and cook for further 3 minutes or until done to taste. Serve meat with garlic and parsley mixture on top. Steak cut from the leg of mutton is good to use. Slice down leg.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (c1987), p.99.

Saturday, March 12, 2016

Cheese and Onion Nut Balls

1/4 cup Cream cheese
1 cup finely chopped walnuts
chopped parsley
2 finely chopped pickled onions

Method: Soften cheese with a little milk, add walnuts and onions. Roll into small balls, toss lightly in chopped parsley. Chill until ready to serve and serve on cocktail sticks.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (c1987), p.5.

Tuesday, March 8, 2016

Edinburgh Fog

Serves 4-5.

1 Large Egg white / 1/2 pint thick cream / 4 tabs. Drambuie / 2 tabs. liquid honey

Method: Mix egg till stiff. In another bowl whip cream, Drambuie and honey together until thick. Fold egg whites in lightly but thoroughly to mixture, serve in individual glasses and allow to stand an hour till set in fridge. Add shortbread fingers when serving or grate chocolate on top.

Source: contributed by "Cousin Jenny [from Scotland]" in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.51.

Friday, March 4, 2016

Hot Bobs

The following fillings may be rolled in bacon and secured with a toothpick. - Prunes, dried apricots, pineapple, fresh mushrooms, tomatoes, capsicum, "potato gems".

Cook on a plate 2-4 mins. on High or Med-high, depending on the quantity, until bacon is cooked. Sprinkle with a mixture of grated tasty cheese. Microwave 1 minute med-high or until cheese melts. Serve on another attractive plate or bowl. Garnish with parsley or another green herb.

Source: contributed by M. Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.23.

Sunday, February 28, 2016

Bean Tuna Bake

2 cups white sauce made with skim milk / 1 teas. french mustard / 125g tasty cheddar cheese grated / 1x 740gm can three bean mix drained / 1x 440gm can tuna in brine (drained & flaked) / 1 teas. fresh lemon juice / 1 cup soft breadcrumbs (wholemeal).

Method: Blend french mustard and cheese with prepared white sauce. Stir till smooth and remove from heat. Place half of the three bean mix in greased casserole dish, and spread tuna over top. Sprinkle with lemon juice and pour over half sauce. Add remaining beans and spread remaining sauce over. Sprinkle breadcrumbs evenly over top. Bake in pre-heated oven 180C for 30 minutes, until heated through and golden brown. Serve with side dishes of vegies. Serves 6.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.20.

Wednesday, February 24, 2016

Soup

1 Pkt. Chicken Noodle Soup
1 large potato grated (or cooked)
1 large carrot grated (or cooked)
2 cups water
1 cup milk

Method: Place all but milk in saucepan, boil for 10 minutes, add milk as very last, do not reboil.

Source: contributed by D. Street (Torrensville Lodge, No.58) 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, February 20, 2016

Pufftaloons

2 cups Self Raising Flour
1/2 tspn salt
1 Egg
Water to mix

Method: Add beaten egg to flour and salt. Add water and mix to form thick dough. Fry spoonfuls in oil turning them over when bubbles form. Serve with butter or jam or eggs and bacon. These are very handy if you are out of bread for breakfast.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.88.

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.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."