Refreshing Aperitif

1 x 15oz. tin crushed pineapple
1 x 15oz. tin grapefruit juice (unsweetened)

Method: Mix together in plastic container and freeze. Next day, break up with fork and refreeze. Spoon into small comport, pour 1 teaspoon Crème de Menthe over top and place red cherry on top.

Source: contributed by Mrs. P. Adam in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (1971), p.54.

Tuna Slice

1/4 cup Onion
1 large tin Tuna or Salmon
1&1/2 cups crushed Savoury Biscuits
Lemon Juice or Vinegar
1 cup grated Cheese
3 Eggs
1 cup Milk
2 tablespoons Parsley

Method: Blend all ingredients together. Bake 45-60 minutes, depending on depth of tin. Moderate oven.

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

Jellied Pea Salad

1 large dspn finely chopped mint leaves, mixed with one packet of green lemon jelly crystals. Add 2 cups boiling water, stir until dissolved, then pour whole mixture over 1 lb frozen peas; leave to set.

Source: contributed by Mrs. T. Chidwidden, Clare S.A. in The Lunchbox: A Selection of Tried Recipes (Published by the Bihar Mission Auxiliary, Clare, South Australia; 2nd edn, 1975; 1st edn 1968), p.74.

Hawaiian Curry (using cheap cuts of mutton, steak or chicken)

1&1/2 lb mutton, stewing steak or chicken cut into cubes
2 large white onions (ringed)
1 dsp oil or margarine
1 tbls cornflour
salt and pepper to taste
2 beef cubes (if using mutton)
1 pkt chicken noodle soup or 1 cup chicken broth
1 cup water
1 dsp coconut
1 tbls sultanas
1 dsp lemon juice
1 cup carrots (cut into straws)
1/2 lb beans (sliced)
1 dsp soy sauce
1 tin mushrooms or champignons
1 cup cooked rice
small tin pineapple pieces and juice
3 bananas sliced
1/4 lb cashew nuts (if desired)
curry to taste

Method: Heat oil in fry pan, add meat, onions, flour, salt, pepper, beef cubes, soy sauce, chicken noodle soup blended with water or chicken broth. Saute for 5 mins. Add curry, coconut, sultanas, lemon juice, carrot straws and beans. Place lid on pan and occasionally stir. Cook 10 mins. Stir in mushrooms, cooked rice and pineapple pieces. Add bananas and nuts just before serving.

Source: contributed by H. Brooks 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.30.

Chicken and Coke

1 pkt French Onion soup
1 can Coke
Squeeze of Lemon Juice
Chicken Pieces
Salt and Pepper

Method: Roll chicken in French Onion soup. Season with salt and pepper. Place in frypan and pour over can of coke. Sprinkle remaining soup on top with a squeeze of lemon juice. Cook approx. 30 mins. or till chicken is tender.

Source: Oodnadatta Cookbook (1986), p.42.

Special Tuna Supper

1 7oz can drained tuna
4 gherkins, finely chopped
1 pkt. Maggi white sauce
1 small can mushrooms
1 pkt. potato crisps

Method: Combined tuna & gherkins. Place on the bottom of a greased casserole dish. Prepare the sauce as directed, pour over tuna mixture. Place mushrooms on top of sauce. Top with crumbled potato crisps. Heat thoroughly in mod. oven for 25-30 mins. Serves 4.

Source: 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.55.

Jellied Plum Pudding

Place in a saucepan and bring to boil 1&1/2 pints milk and 3 tbls cocoa. Add 1/2 cup raisins, 1/2 cup currants, 1 cup brown sugar, 1/4 cup chopped peel, 1/4 cup nuts, 1/2 cup dates or figs, 1/2 tsp vanilla, pinch salt and 1 tbls brandy. Allow to cool considerably, then add 3 dsp powdered gelatine dissolved in 1/4 cup hot (not boiling) water and add to mixture. Place into wetted mould and set firmly in a cold place. Serve with wine sauce.

Source: contributed by M. Zwar 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.60.

Asparagus in Salad

A tin of asparagus tips (drained) added to coleslaw or apple and celery salad gives a special flavour.

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

Party Cheese Ball

1 lb. Philadelphia cream cheese, softened at room temperature
1 tablespoon chopped red pepper or canned pimento
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
2 oz. cashew nuts, chopped
8 oz extra tasty Cracker Barrel Cheese, shredded
1 tablespoon chopped green pepper
1 tablespoon finely chopped onion
1 teaspoon lemon juice
pinch cayenne pepper

Method: Beat the cream cheese until smooth, blend in shredded cheese. Add red pepper or canned pimento, green pepper, onion, Worcestershire sauce, lemon juice, salt and cayenne pepper; mix well. Chill for at least 2 hours. Shape into a ball and roll in chopped cashew nuts. Chill. Serve surrounded with cracker biscuits or Melba toast, providing a small knife for spreading. Variation: Omit cashew nuts and roll in toasted chopped almonds or in chopped parsley.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.

Fruit Salad Cream

1 tin fruit salad
1 bottle cream
6 ozs marshmallows

Method: Beat cream until stiff, add fruit. Stir. Lastly add marshmallows and beat well. Place in the refrigerator until required.

Source: contributed by Mrs. E. W. Lines in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide: n.d. [late 1960s?]), p.35.

Curried Banana Salad

1 cup Kraft mayonnaise
juice one lemon
1/2 cup chopped walnuts
salt and pepper
1 cup cream
4 sliced bananas
curry powder to taste
paprika

Method: beat mayonnaise and cream together until thick, gradually add lemon juice, curry and seasonings. Then add bananas and walnuts. Arrange in serving dish and sprinkle with paprika.

Source: contributed by M. Shepherd 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.29.

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.

Baked Tomato with Banana

Cut two large tomatoes in halves and slice a banana crosswise. Arrange banana slices on tomato halves. Brush with melted butter, sprinkle with salt and grated cheese. Place in shallow greased dish and bake in hot oven for about 20 minutes.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables(Adelaide; 1st edn, 1977), p.5.

Celery and Gherkin Tart

1 x 7" cheese pastry case
3 gherkins
3/4 cup diced celery
2 chopped hard-boiled eggs
1 dspn diced parboiled red pepper
2 oz chopped walnuts
1/2 cup mayonnaise
1/4 cup unset lemon jelly
1 tbspn chopped parsley
red and green cocktail onions

Method: chop gherkins finely, add celery, eggs, red pepper, walnuts. Fold in mayonnaise, mix well. Fill into cold pastry case, chill one hour. Add parsley to lemon jelly; when beginning to thicken, spoon gently over tart. Decorate with cocktail onions, chill until set. Cut into small wedges. Twice the quantity may be prepared, cooking pastry in Swiss roll tin. Prepared this way and cut into finger lengths, it makes a delicious cocktail party savoury.

Source: contributed by Mrs. D. Horgan, Clare S.A., in The Lunchbox: A Selection of Tried Recipes (Published by the Bihar Mission Auxiliary, Clare, South Australia: 2nd edn, 1975; 1st edn 1968), p.63.

Broccoli Supreme

60g Butter
1/2 cup Cream
1 cup grated Cheese
1 bunch Broccoli
2 Onions, sliced
2 tbsn Oil
440g can Cream of Mushroom Soup

Method: Cut broccoli into flowerettes. Melt butter, saute onions and broccoli for 2-3 minutes. Add soup, cream (and salt and pepper if desired). Boil, cook for 5 minutes. Spoon into ovenproof dish. Sprinkle with cheese. Bake in moderate oven 10-12 minutes or till cheese has melted.

Source: Oodnadatta Cookbook (1986), p.18.

Beef and Peach Special

1 lb sliced beef
1 sliced onion
1 egg
2 tbspns rolled oats
1 cup cooked rice
cooked peas
fried preserved peaches
grated cheese
tomato
mushrooms

Method: Place in casserole beef, onion, rolled oats, egg, peas. Cover with sliced tomato, rice and cheese. When cooked, place halved fried peaches, filled with mushrooms, on top. Brown slightly.

Source: Contributed by Mrs. R. W. Warhurst in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide; n.d. [late 1960s?]), p.67.

Quick Tip - Cranberry Sauce

Lovely variation on pre-prepared sauce. Buy two jars, add one or two table spoons of lemon juice and serve in a smart bowl.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.48.

Quick Tip - Vegetables

Dissolve 1 pkt lemon jelly in 1 cup boiling water. Add 1/2 tea spoon salt, 2 tea spoons vinegar & 1 cup cold water. Chill till thick. Fold in diced red (1 cup) & green apple (1/2 cup), 3/4 cup diced celery, 1/4 cup chopped walnuts, 1/4 cup mayonnaise. Spoon into individual moulds or large ring mould, chill till firm. Unmould & serve decorated with parsley & cherry tomatoes.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.53.

Savoury Salami Dip

Method: Cream together 125 gm Cream Cheese and 1/3 cup canned condensed celery soup in a bowl. Add finely chopped salami (or metwurst), 1/4 teaspoon Worcestershire Sauce and 1 teaspoon finely chopped celery. Mix well. Makes approx. 1 cup.

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

Pineapple and Cheese Dip

225g Reduced Cream
1 cup crushed Pineapple
1/2 lb Matured Cheese
1 tbspn chopped Mint

Method: Grate cheese and add all ingredients. Mix well and chill before serving.

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

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.

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
salt
pepper

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.

Pineapple Toad-in-the-Hole

15 oz can crushed pineapple
1 lb pork sausages
8 oz SR flour
1/2 pint milk
1/2 tsp salt
1/4 tsp pepper
2 eggs

Method: Drain syrup from pineapple. Prick sausages and fry lightly. Sift flour, salt and pepper into basin. Beat eggs in milk, add to flour, beating until smooth batter. Turn batter into greased casserole, top with pineapple and sausages. Bake in hot oven about 45 mins. or until batter is cooked.

Source: contributed by M. Koch 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.34.

Tuna Surprise

Method: Combine 1/2 cup tartare sauce with 1/2 cup mayonnaise and 300 gm sour cream, stirring until smooth and creamy. Dissolve 1 tablespoon gelatine in 1/2 cup hot water. Add this to the mayonnaise/sour cream mixture stirring until thoroughly combined. Fold in 2 tablespoons capers and 185 gm Tuna. Spoon into a 1 litre mould and refrigerate until firm. Unmould, serve with salad.

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

Chinese Vegetables

15 grams butter
1 large carrot (grated)
1/4 small cabbage (finely shredded)
chopped parsley
1 medium onion (chopped)
1 parsnip (cut into small cubes)
30 grams grated cheese
salt and pepper to taste

Method: Melt butter in saucepan, add onion, brown lightly, add rest of vegetables, salt and pepper. Cover pan and cook five minutes. Add grated cheese, mix through lightly. To serve, sprinkle with finely chopped parsley.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (Adelaide: 1st edn, 1977), p.6.

Savoury Dip

2 chicken [stock] cubes
1 or 2 mushrooms [stock] cubes
2 eggs
1 cup milk
1 dspn cornflour
1 small white onion (chopped) or 1 onion cube
2 oz grated cheese

Method: Mix all together, & boil until thick. Varieties to add: gherkin, asparagus, tuna, celery.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st, 1974]), p.6.

Robin's Delicious Salad

4 Tomatoes
1 medium Onion
1 small Capsicum
3 slices tinned Pineapple

Method: Chop tomatoes and pineapple, thinly slice onion and separate into rings, slice capsicum. Pour 2/3 tin pineapple juice over salad, add a good slurp of oil and vinegar, 1 tspn salt. In season - add chopped cucumber, chopped celery or thinly sliced radishes.

Source: Oodnadatta Cookbook (1986), p.20.

Quick Apricot Mousse

825g apricot halves
300g carton sour cream
2 tspns gelatine

Method: Drain apricots, reserve 1/2 cup syrup. Sprinkle gelatine over syrup, dissolve over hot water (or microwave on High for 1 min), cool to room temp. Puree apricots in blender or processor, add sour cream and gelatine mixture, blend until smooth. Pour into individual dishes, refrigerate until set. Decorate with extra sliced apricots and shredded coconut.

Contributed by K. Williams in Carrieton's Sweet Treats (n.d. [early 1990s?]).

Fish Entree

1 fillet of garfish or whiting per person
2 spears of asparagus per person
1 can cream of celery or onion soup

Method: Prepare fish. Roll 2 spears of asparagus in each fillet (skin outwards) and secure with a toothpick. Place in a buttered ovenware dish, pour over the can of soup. Bake for 20 mins. at 350. Garnish with lemon wedges.

Contributed by Mrs. G. S. Heithersay 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.58.

Veal, Pineapple and Bacon Casserole

1&1/2 lbs veal steak
seasoned flour
4 ozs bacon
2 sliced lemons [altered by hand to "onions"]
1 15oz tin pineapple pieces (reserve liquid)
salt and pepper
1/2 cup tomato juice
1/2 cup stock

Method: Cut veal into 1" pieces and toss in seasoned flour. Place half in bottom casserole (buttered). Cover with half the bacon, parsley, onion and pineapple pieces. Season with salt and pepper. Repeat layers. Combine tomato juice, pineapple juice and stock. Pour over ingredients in casserole. Cover and bake 1&1/2 - 2 hours.

Contributed by Mrs. P. A. Smyth 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.70.

Pintadeau Sauce (for Roast Poultry or Pork)

Method: Place in saucepan:

2 tablespoons malt vinegar
2 tablespoons brown or raw sugar
2 crumbled chicken cubes
1 cup water
black pepper
peeled zest of 4 oranges and 3 lemons (use potato peeler)
1/2 cup orange juice
1/4 cup cherry brandy.

Simmer for 15 minutes and let stand for another 10 to 15 minutes. Strain and add:

grated zest of 2 small oranges and 1 lemon
1 level teaspoon Vegemite

Thicken with a little cornflour mixed with water. Add:

2 heaped tablespoons seeded raisins
1 jar drained pitted sour cherries
1 tin drained whole apricots
1 tin preserved figs
1 tablespoon brandy
thin slices of 2 large oranges blanched in boiling water and peeled

Set aside until serving time, then add 2 or 3 tablespoons of toasted almonds and enough brandy to adjust to own taste. Serve with little new potatoes and green French salad. This sauce can be prepared a day or two beforehand if wished.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.11.