Mock Duck Filling for Sandwiches

3 tomatoes well chopped
4 tbspns grated cheese (dry)
1 egg
mixed herbs
2 tbspns butter
1/2 small onion well chopped
4 tbspns breadcrumbs
cayenne pepper and salt

Method: Melt butter and cook onion, tomatoes and herbs. Add well beaten egg and cook till it thickens, then add breadcrumbs and cheese. Will keep if stored.

Contributed by L. Van Kleef in Country Cuisine (1987, reprint 1989; recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.88.

Tuna Mornay

125 gm vermicelli
1 small can sweet corn
1 & 3/4 cups milk
4 tablespoons cornflour
1/2 teaspoon mustard
1/2 cup cooked peas
1 cup diced pineapple
1 large can tuna

Method: Cook vermicelli in boiling salted water for 10 minutes, drain and keep hot. Blend cornflour and mustard with a little milk, then add to boiling milk and stir until it thickens. Place tuna, peas, sweet corn, vermicelli and pineapple in ovenproof dish, pour sauce over and top with grated cheese or sliced tomatoes and bake in a moderate oven for 30 minutes.

Contributed by Mrs. M. Sweet in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Tuna and Rice Salad

1 cup cooked rice
1 large carrot
1 small onion
1 tin peas or cooked fresh peas
1 tin chunk-style tuna

Method: Grate onion and carrot, chop tuna and mix all together. Top with grated cheese and sliced egg.

Contributed by H. McCallum in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p. 20.

Rice Summer Salad

2 oz grated cheese
1 large finely grated carrot
1 small tin crushed pineapple (strained)
1/2 cup uncooked rice (boiled 12 mins.) makes 1&1/2 cups when cooked
A little onion if desired

Method: Just enough pineapple juice is added to the ingredients, to coat salad before using.

Contributed by P. Harvie in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p. 20.

Rice Salad

Bring 8 cups water to boil. When boiling add 1 dsp salt and 1 good cup rice. Boil rapidly for 12 mins with lid off. Then strain rice but do not rinse. Prepare 2&1/2 oz mixed nuts, 1 pkt cherries, 1 small tin crushed pineapple, strained, 1 red and 1 green pepper, 1 onion, 1 apple, 1 clove garlic crushed. Rub bowl with garlic. Put in cooled rice and other ingredients. Mix 2 tbls oil, 1 dsp vinegar, 1/2 tsp mustard, 1/4 tsp sugar. Pour over and mix together.

Contributed by F. Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.18.

Banana Salad

Bananas
Lemon juice
Garlic salt
Horseradish sauce
Cream
Mayonnaise

Method: sprinkle bananas with lemon juice (to prevent discolouring) and garlic salt, and mix with equal quantities of horseradish sauce, cream and mayonnaise.

Contributed by Mrs. W. Ahern, Clare S.A., in The Lunchbox: A Selection of Tried Recipes (Bihar Mission Auxiliary, Clare, S.A.; 2nd edn, 1975; 1st edn 1968), p.70.

Handy Casserole

1 chopped onion
1 diced carrot
1 diced apple
2 oz butter
1 lb mincemeat [sic]
3 tabspns flour
2 cups water (pineapple juice may be used)
2 beef cubes
1/3 cup sultanas
15 oz can pineapple pieces
juice 1/2 lemon
1&1/2 dessertspns curry powder

Method: Fry onion in butter, add vegetables and meat. Stir in curry and flour, cook 1 minute. Add water, stock cubes, pineapple, sultanas and lemon juice. Reduce heat and cook 1 hour. Freezes well in casserole or ramekins.

Contributed by M. Anderson in The Embroiderers' Recipe Book (compiled by members of The Embroiderers' Guild of South Australia Incorporated; n.d. [late 1980s?]), p.30.

Quick Mornay

1 large tin Tuna
1 tin Asparagus
1 tin Cream of Chicken Soup

Method: Mix all together and place in a casserole dish. Top with buttered breadcrumbs and grated cheese and heat through.

Source: Oodnadatta Cookbook (1986), p.36.

Chilled 'Fruity' Soup

Method: In a blender, process 440g can apricot nectar, 2 chopped green apples, one banana, a can of peeled tomatoes & a carton of sour cream or yoghurt. Decorate with cherry tomatoes & mint for a seasonal touch.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.13.

Island Tuna

185g (6oz.) macaroni shells
1 x 425g can tomato soup
1 x 425g can pineapple pieces
1/2 cup sliced green capsicum
1 x 454g can tuna (drained)

Method: Cook macaroni and drain. Heat tomato soup and juice from pineapple pieces, stirring gently until boiling. Put tuna in an oven-proof dish, spread cooked macaroni on top. Pour hot contents in saucepan over the macaroni, spreading capsicum and pineapple evenly. Cover and bake in a moderate oven for 30-35 mins. Serve with potato crisps and cooked, buttered vegetables.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia: n.d., after 1987), p.20.

Tomato Pasta Salad

2 cups cooked Shell Pasta
1 cup Cream
1 tin Tomato Soup
Garlic Salt

Method: Place all ingredients in a bowl, season to taste.

Source: Oodnadatta Cookbook (1986), p.19.

Fried Cucumber

Pare and lay in cold water for about half and hour. Cut lengthwise in slices about half an inch or less, lay in cold water for about 10 minutes longer. Drain and wipe dry. Sprinkle with salt and pepper, dredge with flour. Fry to a delicate brown in lard or butter. Probably you will find you have fried whiting.

Contributed by Mrs J. S. Pearce (Kapunda) 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.18.

Chinese Dinner

1 boiling fowl
1 lb lean pork
1 cup diced carrots
1 cup uncooked peas
1 small tin pineapple pieces
1 small tin mushrooms (button)
1 clove garlic
1 small tin bamboo shoots (or 1 cup celery cut in 2 in. strips lengthwise)
1 dsp soy sauce
1 dsp brandy
1 cup blanched almonds (fried and browned)

Method: Cook chicken and pork. Fry garlic in oil (or butter), add chicken, salt and pepper. Stir until light brown, add soy sauce and brandy. Add bamboo shoots (or celery), pineapple and mushrooms. Stir and cook for 3 mins. Pre-cook peas and carrots for 5 mins., then add peas and carrots plus 1 cup of stock. Put on lid and cook for 2 mins. Thicken with 1 tbls cornflour blended with a little soy sauce, add almonds. Serve with boiled rice and French salad. Cut a bunch of spring onions finely. Toss through rice whilst hot, just before serving.

Contributed by M. Catford in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.25.

Pineapple Delight

Base: Heat 1 small can crushed pineapple (I drain a little juice off) with 1/3 cup sugar. Add 2 egg yolks, then add 1 tablespoon gelatine (soaked in 2 tablespoons orange and 2 tablespoons lemon juice). Stir until dissolved and cool. Whip up 2 egg whites and 1 tablespoon sugar, add to fruit mixture. Lastly add 1 mashed banana. Pour into 2 greased 11" x 11" plastic containers. Set. (I use the large cold cut keeper instead of 2 containers and that makes it higher).

Top: Whip up 1 can (14 oz.) chilled carnation milk, adding 1/4 cup sugar. Add 1 tablespoon lemon rind and 2 tablespoons lemon juice. (I do not add lemon rind). Lastly, add 1 lemon or pineapple jelly (made with 1 cup pineapple juice, then cooled). Pour over set base. Decorate with whipped cream, nuts, etc. Best made 24 hours before required.

Serves 24 persons.

Contributed by L. Wilson in Country Cuisine (1987, reprint 1989: recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.46.

Val Mosette

(15-20 serves)

3 kg Round or Blade steak, diced
6 sticks Celery (or substitute Green Beans)
1 cup Macaroni (optional)
3 green Capsicums
2 x 450g Champignons
Salt and Pepper
3 x 450g Tomato Soup
6 Onions, sliced

Method: Combine all ingredients except macaroni and cook in casserole dishes in the oven approx. 1 hour till meat is nearly tender. Add macaroni and cook a further 30 minutes. This is delicious with initial ingredients, but more economical with macaroni.

Source: Oodnadatta Cookbook (1986), p.116.

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.

Quickie Casserole (for 2)

1 kg turkey wings
1 can condensed oxtail soup
1 small onion
1/2 clove garlic
Small measure sherry
Dried rosemary
1/2 teaspoon paprika
Seasoning

Method: Finely chop onion and fry in butter until soft. Add turkey and fry until lightly browned. Remove from pan. Place in casserole dish and sprinkle with a little dried rosemary. Mix the condensed soup, paprika, garlic and sherry with the remaining onion in the pan. Pour over the turkey and casserole for approx. 1 hour at 160 degrees C.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.54.

Whitebait Mousse

Line mould with asparagus, cucumber or parsley. Whip 1 cup of cream. Add 1 large tin St George's whitebait, salt, pepper and nutmeg. Dissolve small dstspn of gelatine in 2 tbspns of very hot water and 1 tbspn lemon juice. When nearly cold add to the other mixture. Mix thoroughly and pour into mould. Chill for 4 hours. Turn out and serve with crisp lettuce and asparagus. Garnish with lemon or with parsley.

Contributed by Mrs. I. S. D. Hayward in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.57.

Camouflage

1 cup Minced (Cooked) Meat
1 chopped Onion
1 teaspoon Curry Powder
Pepper and Salt

Method: Put 1 cup of milk on to boil, add 1 cup breadcrumbs and beat mixture. Mix with meat and 1 egg. Pour into pyrex or pie dish, cover with breadcrumbs (large). Put small pieces of butter on top. Bake slowly for 1/2 hour.

Source: contributed by E.Crossman in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Tuna Mornay

1 lb tin tuna
1 cup sliced celery
Pepper and salt
1 red capsicum, chopped (optional)
1 grated apple
1 large onion, sliced
1 pkt Continental Dutch curry and rice soup

Method: Fry onion, celery, apple and capsicum in 3 ozs butter. Add soup and 2&1/2 cups water. Mix well and boil 3 minutes. Add fish last. This will deep freeze well.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.32.

Salmon Meringue Tart

(May be eaten hot with vegetables, or cold with salads)

1" x 10" lightly cooked Pastry Shell
1 x 8 oz tin Salmon
1/2 pint Milk
Knob Butter
2 Eggs
1 rounded tbsp. Cornflour
Squeeze of Lemon juice
Salt and Pepper

Method: Drain salmon, remove skin and bones. Flake into a saucepan, add milk and butter, bring to boiling point. Separate eggs, blend Cornflour with the yolks and add to saucepan and cook one minute, stirring constantly. Remove from heat, season with salt, pepper and lemon juice and turn into tart shell. Beat egg whites (with small pinch cream of tartar) until stiff, cover salmon with this meringue, bake for 15 minutes at 375 deg. When cooked sprinkle with chopped parsley and grated cheese.

Source: contributed by Mrs. M. Horgan in The Lunchbox: A Selection of Tried Recipes (Clare: Bihar Mission Auxiliary. 2nd edn, 1975; 1st edn 1968), p.64.

Jellied Wine Grapes

1 pkt. lemon jelly crystals
285ml bottle dry ginger ale
1/4 cup water
3/4 cup sweet white wine
250g (8oz.) small sultana grapes

Method: Remove stalks from grapes, prick grapes once or twice, put into bowl, add white wine, let stand 1 to 2 hours, stirring occasionally. Strain. Reserve wine. Heat ginger ale and water until boiling. Pour over jelly crystals in heatproof bowl, stir to dissolve. Add reserved wine. Cool then refrigerate. Spoon cold but not set jelly into serving dishes. Allow to set until the consistency of egg white. Drop grapes into jelly, return to refrigerator until completely set.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.116.

Chicken Hawaiin [sic]

2&1/2 - 3 lb cooked chicken, cubed
salt and pepper
1/2 cup flour
1/2 cup butter/margarine
1 onion sliced
1/2 level tspn ginger
2 chicken cubes
2 cups hot water
1&1/2 cups evaporated milk
1 small can pineapple pieces
1 medium can sliced mushrooms or cubed ham
3 cups cooked rice

Method: Fry onions in butter, remove. Stir in seasoned flour and ginger. Dissolve chicken cube in water, stir into above then add milk. Cook stirring constantly until thickened. Add a little pineapple syrup if required. Place rice in buttered casserole, arrange chicken pieces, pineapple pieces and mushrooms/ham. Pour over sauce. Heat in oven to serve.

Source: contributed by Y.Correll in Country Cuisine (1987, reprint 1989 -- recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.17.

Sweet and Sour Tuna

1 cup pineapple pieces
1/2 cup pineapple syrup
1 dsp margarine
1 chicken soup cube
3/4 cup boiling water
1 tbls cornflour
1 tsp sugar
1 can solid tuna
1/4 cup cold water
1 tbls soya sauce
1 tbls vinegar
pinch pepper

Method: Melt margarine. Add drained pineapple and cook 3 mins. Add pineapple syrup. Cover and simmer 10 mins. Dissolve soup cube in boiling water and add to pan. Stir in cornflour blended with cold water. Add soya sauce, sugar, vinegar and pepper. Cook till thick, stirring constantly. Drain tuna, flake with fork and fold in gently. Simmer till hot. Serve hot with macaroni, rice or spaghetti.

Source: contributed by D.Anderson in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.40.

Horseradish (& Mock Horseradish) Sauce

Wash well and scrape 1/2 kg horseradish and put through a mincer. Add 1 tin sweetened condensed milk, pepper, salt and mustard to taste and about one cup of vinegar.

Mock Horseradish Sauce: A white turnip scraped and mixed with a little mustard, vinegar and milk is an excellent substitute for horseradish sauce.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (Adelaide. 1st edn, 1977), p.10.

Pancake Cutlets

Mince some cold chicken and cooked ham, about 1/2 lb in all. Mix with 1/4 cup gravy, a little tomato sauce, pepper and salt. Make a batter of 1/2 cup flour, 1/2 cup milk and 1 egg. Beat until smooth. Heat some lard or good dripping in a frying pan, pour in the batter and cook on both sides. Turn out, cool a little, then spread mince over pancake, roll up neatly, cut into 1/2 inch slices, dredge with flour, roll in egg and bread crumbs and fry in boiling fat.

Source: contributed by Mrs Alb. Keil 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.24.

Tomato & Crab Soup

1 can Tomato Soup
2 tablespoons Onion Flakes
1 can crab meat

Method: Make soup as directed on can, add onion flakes and crab meat. When serving, add a spoon of cream and a sprinkle of parsley.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.15.

Curried Sausage Casserole

Method: 3/4 kg sausages boiled in water (get rid of excess fat), various vegetables (including onion). Mix Dutch Curry and Rice Soup in 1/2 quantity of water and pour over ingredients. Bake in moderate oven 1 hour.

Source: Flinders Favourites (1996).

Mint Julep

4 tablespoons grated pineapple
2 drops essence of peppermint
1 cup orange juice
1 cup lemon juice
1 cup grape juice
3 cups water
1 cup sugar

Method: mix thoroughly, chill and garnish with a sprig of mint.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998).

Potato Bake

Slice and peel potatoes, place in layers in casserole dish and pour 1 tin of any of the following soups over - Cream of Celery, Cream of Chicken, Cream of Mushroom. Cook in mod. oven for 1 hour (do not add water to soup).

Source: Oodnadatta Cookbook (1986), p.11.