Queen Adelaide Club Brandy Crusta

Serves 14 glasses
2x 850ml orange juice
1 lemon
350ml brandy
14 cherries
90ml white Curaçao
60g caster sugar

Method: Put orange juice, brandy and white Curaçao into a jug, stir well. Pour into a bottle (an empty soda bottle will do) and keep in the fridge (This will keep in the fridge up to two weeks there will be no need to use ice as it will only water the cocktail down). Rub the rim of the glass with a wedge of lemon and gently dip the rim into caster sugar. Put a slit in the cherry and place it on the edge of the glass.

Source: contributed by Barry Thistleton, Head Waiter 2009, in 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.34.

Sour Cream Medley

1 cup sour cream
1t salt
1 clove garlic crushed
1/2t made mustard
2T lemon juice
1t sugar
1.1/2 cups finely sliced radishes
1 cup finely sliced small white onions
2 cups finely sliced green cucumbers
lettuce leaves

Method: Thoroughly combine all ingredients for the dressing then fold vegetables through. Serve in a salad bowl lined with lettuce leaves.

Source: 1979 Christmas Cookery with Gas from the Home Service Department South Australian Gas Company ([Adelaide]: South Australian Gas Company, 1979), p.5

Tuna Pate

1 x 125g pkt Philly Cream cheese
1 small tin Tuna
1T Chilli sauce
few drops Tabasco sauce
1T grated onion
2T chopped parsley
1T lemon juice

Method: Soften cream cheese with a wooden spoon until creamy, then add drained flaked tuna then remaining ingredients. Mix well and put into a small pot. Serve with melba toast or dry biscuits.

Source: 1979 Christmas Cookery with Gas from the Home Service Department South Australian Gas Company ([Adelaide]: South Australian Gas Company, 1979), p.1

Pickled Vegetables: Walnuts

Be certain nuts are not over-ripe. Prick walnuts deeply with silver fork in 2 or 3 places. Soak in brine for 3 days. Take from brine and place on tray, put out in sun, moving them occasionally. Slowly they will turn black. This takes 2-3 days (if very hot 24 hours may suffice). When quite black pack into jars and cover with spiced vinegar. Tie down and mature for at least 1 month before use.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.16.

American Chicken

12 chicken breasts (boned)
1 can cream mushroom soup
1 can cream of celery soup
Kraft Miracle Whip
75g butter
125g can mushrooms
125g cheddar cheese
lemon juice
1 cup prepared stuffing mix

Method: Roll chicken breasts and place in greased ovenproof casserole. Mix together soups, 1 cup of Miracle Whip, mushrooms and lemon juice. Pour over chicken. Top with grated cheddar and stuffing mix. Melt butter and drizzle over top. Bake uncovered at 165C for 1&1/2 hours. Serve over rice.

Source: contributed by H. Koenig in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.25.

Vegetable Cocktail

4 cups chopped peeled tomato
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1 tablespoon prepared grated horseradish
1 tablespoon grated onion
1 tablespoon sugar
1/4 cup wine vinegar
1/2 teaspoon polyunsaturated oil
1.1/2 teaspoons chopped parsley
1/2 teaspoon salt
Pinch cayenne pepper

Method: Combine tomato, celery, green pepper and onion. Mix horseradish, sugar, wine vinegar, salt, cayenne and oil together and pour over vegetables. Mix well and chill for several hours. Serve in glasses and sprinkle with chopped parsley. Serves six.

Source: contributed by J. Lyons in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.8.

Daisy Pudding

3 bananas
1 dessertspoon gelatine
1 cup sugar
2 eggs
3 passionfruit
1/2 cup boiling water

Method: Slice bananas and passionfruit into glass dish. Beat egg yolks and sugar together, add gelatine dissolved in water, then beat egg whites to stiff froth. Put into egg mixture, then pour on to the fruit and stir gently. Leave to set. Top with whipped cream and walnuts. Note: pineapple (crushed) may be used. Drain one cup pineapple and use juice in place of water and reduce sugar to half.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.75.

Sweet and Sour Pork and Pineapple

375g cooked pork pieces
1 cup pineapple pieces

Sauce:
1.1/2 cups pineapple juice and water
2 tablespoons vinegar
2 tablespoons brown sugar
1 sliced green pepper
1 chopped tomato
1 teaspoon salt
1 small onion
2 teaspoons soy sauce
2 teaspoons cornflour blended with
1 tablespoon water

Method: Put all sauce ingredients into a saucepan except cornflour. Bring to boiling point, add blended cornflour and stir until thick. Add pork and pineapple. Serve with fried rice.

Source: contributed by L. Creed in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.34.

Cherry Party Biscuits

2 pkts plain biscuits (approx.)
1/2 tin condensed milk
2 cups coconut
juice of 2 lemons
cherries
colouring

Method: Place half the biscuits in sponge roll tin. Mix all other ingredients together and place on top of biscuits. Cover with another layer of biscuits. Ice with chocolate icing and decorate.

Source: contributed by S. Whibley in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.96.

Quick and Easy Chicken

Chicken pieces
1 can cream of mushroom soup

Method: Place about 6 chicken pieces in a casserole dish and tip over them the undiluted soup, and cook for 1 hour or until done. No salt, pepper or water needed. Cream of asparagus or chicken soup can also be used.

Source: Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Surprise Spinach Soup

1 small packet frozen spinach
1 large cooked potato (or 1 tablespoon instant potato powder)
1/4 teaspoon ground nutmeg
1 clove garlic
500 ml. (2 cups) milk
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry sherry

Method: Place spinach in a pan with 1/4 cup water, cover and heat until thawed, about 5 minutes. Drain spinach and place in the goblet of an electric blender. Add all remaining ingredients except sherry and mix for 30 seconds to form a puree. Pour mixture into pan and bring gently to the boil. Add sherry if liked and adjust seasoning to taste. Serve hot - serves four.

Source: contributed by M. Frith in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.17.

Delicate Mustard Sauce

425g can chicken broth
1/2 to 1 teaspoon Dijon mustard to taste
1 tablespoon lemon juice
3 egg yolks

Method: Place chicken broth in saucepan and simmer until broth is reduced to 1.1/4 cups. Beat egg yolks, add lemon juice and 1/2 cup reduced broth stirring constantly to avoid lumps. Gradually pour egg yoke [sic] mixture into remaining chicken broth stirring and heating until thickened. Remove from heat. Add mustard to taste. Serve warm and use as a dip for cocktail frankfurts.

Source: contributed by M. Roncker in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.56.

Carrots with Marsala

439g can baby carrots, drained
salt and pepper
30g butter
1/4 cup marsala

Method: Heat carrots gently in butter. Add salt and pepper to taste and pour in marsala. Cover and simmer gently for 5 minutes. Serve immediately.

Source: contributed by J. Spencer in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.44.

Hawaiian Coffee Dessert

8 oz Plain Flour
Pinch Salt
3 oz Butter
2 tbspns finely chopped Pineapple
1/2 cup Pineapple Juice
1 & 1/2 tspns Baking Powder
4 oz Sugar
1 Egg

Topping:
3 slices drained Pineapple
2 oz Brown Sugar
2 oz Butter, melted
2 oz Plain Flour
1/8 tspn Cinnamon

Method: Sift flour, baking powder and salt into large bowl. Rub in butter and add sugar. Beat egg, add pineapple juice and add to dry ingredients, mixing well. Stir in chopped, drained pineapple and put into greased ovenproof dish. Cut pineapple slices in halves, drain well and arrange on top. Make topping by combining all ingredients and sprinkle around edge and between pineapple slices. Bake 40-50 minutes in moderate oven. Serve with custard, icecream.

Source: Oodnadatta Cookbook (1986), p.79.

Carnation Milk Delicacy

1 tin Carnation milk (after 1 day in refrigerator)
1/2 cup sugar
6 big tspns gelatine soaked in cup of fruit juice
Flavouring to taste
Pinch of salt

Method: Mix with Mixmaster until it rises to top of basin like cream; lastly add the soaked gelatine, & beat vigorously until well mixed. Have dishes ready & put half in each. When set firmly, place one on top of another, & decorate as desired with pineapple, cream & bananas, etc. Set in refrigerator.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.26.

Veal, Banana and Bacon Casserole

1 & 1/2 lb fillet of veal
1 egg
1 tab. diced green pepper
Salt and pepper
1 tab. flour
1 cup brown gravy
2 tabs. fine oatmeal
3 rashers bacon
3 bananas
1 teas. finely chopped onion
1/3 cup sherry

Method: Peel bananas & cut in half length-wise. Dip each half in beaten egg then in seasoned oatmeal. Fry in butter until brown, turning frequently. Cut veal into six pieces large enough to roll around each piece of banana, when rolled secure with tooth pick. Coat each with seasoned flour. Brown in hot dripping, oil or butter & arrange in casserole and cover with bacon. Add onion, green pepper & sherry to the gravy & pour into the casserole. Cover and bake in mod. oven for 1&1/2 to 1&3/4 hours. If no gravy on hand some can be made after browning veal. Serve with carrots, sliced & cooked in small amount of water, drain. Add butter, parsley (chopped) & lemon juice. Serve also peas, rice or mashed potatoes. A french salad goes very well with this dish.

Source: contributed by Mrs. J. R. Sabine 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.25.

Curried Tuna Squares

4 cups cornflakes
1 small can tuna
2 cups cooked rice
1 dsp finely chopped onion
1 dsp lemon juice
1/2 tsp curry powder
2 eggs
3/4 cup milk
2 dsp butter
salt and pepper to taste

Method: Crush cornflakes, drain and flake tuna. Combine with rice, onion, lemon juice, seasonings, eggs, milk and 3/4 cup of the cornflakes. Spread mixture into a greased baking tin. Mix remaining cornflakes with butter and sprinkle over tuna mixture. Cut into squares. Bake in moderate oven about 20 mins.

Source: contributed by D. Dickens in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.27.

Lazy Continental Cake

1 bought sponge cake
1/4 cup coffee essence
1 large carton whipped cream
3/4 cup mixed nuts
2 tablespoons brandy
100g cooking chocolate
1/2 cup mixed nuts [sic; ?=berry jam]

Method: Cut sponge into 4 layers while frozen (makes it easy to cut). Melt chocolate in saucepan over boiling water. Add coffee and brandy, beating until smooth. Cool and then mix into whipped cream. Spread each layer with berry jam and then chocolate cream mixture. Sprinkle the top of the cake with mixed nuts. Can be filled or decorated in 100 different ways.

Source: contributed by M. McLean in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p82.

Deep Sea Sorcery

3 onions
Lemon juice
2 tins tomatoes
Thyme
Worcestershire Sauce
1.1/2 dozen fish fillets
3/4 - 1 cup white wine
2 cups dry rice
Salt and pepper
Butter
Flour
1 cup milk
Parsley
2 teaspoons curry
Hard boiled egg
Lemon slices

Method: Saute onion until tender, do not brown. Reduce heat, place cut green pepper, thyme, Worcestershire sauce and undrained tin tomatoes. Simmer uncovered for 15 minutes. Reduce heat to low and place fish in. Sprinkle salt, pepper, curry powder, pour 1/4 cup wine over fish, fit lid and cook for 10 minutes. Make white sauce from butter, flour, milk, extra wine and seasonings. Add to some cooked rice, seasonings, parsley and cut hard boiled egg, stir well, gently cook. Add little green pepper, slices of lemon etc. for colour.

Source: contributed by Mrs. G. Wilsdon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.23.

Hint

Instant potato powder makes a quick thickener for soups or stews.

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.32.

Fruit Curacao Cocktail

425g tin pineapple pieces
425g tin peaches
425g pears
Mint
2-4 tablespoons Curacao (blue liqueur)
Cherries

Method: Mix pineapple pieces with diced pears and peaches, then toss in curacao. Chill thoroughly. Pile in cocktail glasses and garnish.

Source: contributed by K. Hughes in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.6.

Mock Raspberry Jam

3kg peeled tomatoes
1 bottle raspberry extract
1 tin raspberry jam
2.1/2kg sugar

Method: Cook tomatoes for 20 minutes, add sugar and boil 35 minutes. Then add jam and extract. Boil again for 10 minutes.

Source: contributed by R. Curnow in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.110.

Dip Lorraine

1 packet French onion soup
1.1/2 cup sour cream

Method: Combine French onion soup, sour cream. Chill for 1/2 to 1 hour and serve with savoury biscuits.

Source: contributed by J. O'Shaughnessy in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.5.

Hawaiian Shortbread

1/2 lb. S.R. flour
1 egg
1 tspn. vanilla
6 ozs. sugar
1/2 tspn. salt
1 tbspn. milk
4 ozs. butter

Method: Cream butter and sugar. Add sifted flour, salt, add beaten egg, milk, vanilla. Stir well till blended. Add extra flour gradually to make stiff dough. Roll out and line two 8" or 10" sandwich trays. Bake in moderate oven.

Filling:
1 dspn. butter
1/2 cup sugar
2 heaped tspns. cornflour
3/4 cup crushed pineapple
2 ripe bananas
1.1/2 tbspns. lemon juice

Method: Put sugar, butter, cornflour and pineapple into saucepan and stir till thick (over low heat) remove and cool. Then add mashed banana and lemon juice. Leave till cold. Spread into shortbreads and decorate with whipped cream or meringue made with 4 egg whites beaten stiffly with heaped tablespoon icing sugar. Pile on top and bake till a light brown.

Source: contributed by B. Cellier in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.7.

Pickled Vegetables: Figs

Soak as many figs as you can cover with 4.8 litres vinegar for three days, then pour off the vinegar and add to it 1 kg sugar or treacle, 1/4 teaspoon cayenne pepper, 125 grams salt, 60 grams each of allspice, ground cloves and ground ginger and boil for 1/4 hour. Pour over the figs while boiling and cover jars.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.15.

Rockmelon and Grape Salad

2 cups rockmelon balls
1&1/2 cups sultana grapes
1 pkt. (30 oz.) cream cheese
1/4 cup salad dressing or mayonnaise
Lettuce

Method: Combined melon balls and grapes. Chill. Mash cream cheese, blend in mayonnaise or salad dressing. Combined with fruit. Serve on lettuce leaves.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.61.

Devilled Pineapple Dip

4 oz cream cheese
4&1/2 oz devilled ham paste
3/4 cup crushed pineapple, drained

Method: Beat cream cheese & devilled ham paste together, add crushed pineapple & mix thoroughly. If too thick, add some pineapple juice to the mixture.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.3.

Impossible Country Quiche

3 eggs
1/2 cup chopped bacon
3/4 cup pastry mix
1&1/2 cups milk
Small chopped onion (optional)
1/2 cup grated cheese

Method: Beat eggs then add rest of ingredients. Bake in Pyrex dish 45 minutes in moderate oven.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

Orange Honey Fluff

1 tbsp honey
2 tsp lemon juice
2 egg whites
rind and juice 1 orange
300g natural low-fat yoghurt
extra orange to decorate

Method: Blend honey with juices. Add rind and yoghurt. Whisk egg whites till stiff and fold into mixture. Spoon into dishes and refrigerate up to 1 hour (or it will separate). Serves 4. 1 serve = 75 cal. (314kj).

Source: contributed by D. Palmer in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Lincoln Prawns

1 kg Lincoln prawns, shelled and deveined
2T oil
3T butter
1 clove garlic
1/2c white wine
1/2c sherry
1 small tin of tomato soup
salt and freshly ground pepper
2T chopped parsley
2T finely chopped onion
1T lemon juice

Method: Once the prawns are cleaned, dredge lightly with a little plain flour. Heat butter and oil until it froths, drop in the garlic and toss the prawns in this till golden - it should not take more than 3 to 4 minutes. Lift out the garlic and drain off the oil and the butter into a small saucepan. Pour wine and sherry into the pan with the prawns and cook until the wine is reduced down to about a 1/3. This will take another 3 or 4 minutes only. Into the butter and oil put the onion and cook this very gently, with the lid on over a low gas flame. When golden through add soup, parsley and juice and season well. Combine with the prawn mixture and serve hot with rounds of buttered French sticks.*

*=suitable for cooking ahead and freezing
Note: 'Lincoln' = 'Port Lincoln'.
T=level metric tablespoon
t=level metric teaspoon
c=level metric cup

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.12.

French Onion Bites

1 packet Phoenician bread
2 tbsp chopped parsley
250g butter
1 tbsp Parmesan cheese
1/4 packet French onion soup
Dash Tabasco

Method: Cream ingredients and spread on bread. Cut into bite-sized pieces and place on oven trays butter side up. Bake at 150 degrees Celsius for 20-30 mins., or until golden brown and crisp. Store in an airtight container.

Source: contributed by E. Lutchford in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Chocolate Noodle Clusters (Quick and Easy)

100 gm packet Chongs Plain Fried Noodles
2 heaped tablespoons Peanut Butter
375 gm packet Choc Melts

Method: Place Choc Melts and peanut butter in bowl and melt in microwave oven. When melted, stir in noodles. Place dessertspoons full on a tray covered in plastic wrap and set in refrigerator.

Source: Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Shrimp Cheese Balls

250g cream cheese
1&1/2 teaspoons prepared mustard
1 teaspoon grated onion
1 teaspoon lemon juice
dash of salt and cayenne pepper
1/4 cup shrimp (drained)
cup salted mixed nuts (chopped)

Method: Soften cream cheese. Blend in mustard, onion, lemon juice, cayenne and salt. Stir shrimp into cheese mixture. Chill. Form into walnut sized balls and roll in chopped nuts. Makes about 3&1/2 dozen.

Source: contributed by H. Koenig in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.9.

Pineapple and Cucumber Salad

1 cup crushed pineapple
1 tbspn. gelatine
1/4 cup cold water
1/4 cup boiling water
salt to taste
1/4 cup sugar
1/2 cup lemon juice
2 drops green food colouring
1 small cucumber, peeled, seeded and grated

Method: Soak gelatine in cold water, then dissolve it in boiling water. Add and stir in well the salt, sugar, lemon juice and green colouring. Combine this with crushed pineapple and juice. Add cucumber. Pour the mixture into a wetted mould. Chill well. When ready to serve turn out on to lettuce. Serves 4-6.

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.60.

What Nots

1 tin condensed milk
9 crushed Weetbix
1 cup sultanas
1 tbls cocoa

Method: Mix ingredients and leave for 20 mins. Then roll and coat with coconut.

Source: contributed by A. Harvie in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.109.

Weetbix Pastry

3 Weetbix
1 cup Self Raising Flour
1/2 cup melted Butter
1 cup Coconut
1/2 cup Sugar

Method: Crush Weetbix finely and add sugar, coconut and flour. Add margarine to dry ingredients. Press into greased 8 inch pie dish.

Source: Oodnadatta Cookbook (1986), p.90.

Apricot Cloud

3 egg whites
6 tbsp sugar
1&1/2 tsp lemon juice
3/8 tsp salt
3/8 tsp cream of tartar
3 cups pureed apricots (canned)

Sauce:
3 egg yolks
3 tbsp sugar
2 tbsp lemon juice
3 tbsp evaporated milk

Method: Beat eggs whites, salt, cream of tartar until doubled in volume. Beat in sugar gradually until meringue forms soft peaks. Fold in apricots and lemon juice. Spoon into dishes. Top with sauce. SAUCE: Beat egg yolks and sugar until thick. Fold in lemon juice and evaporated milk.

Source: contributed by E. Lutchford in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Tuna Sweetcorn Mushroom Puffs

Choux Pastry:-
90g (3oz) plain flour
2 large eggs
45g (1.1/2oz) butter
3/4 cup water

Method: Sift flour. Place water and butter in medium sized saucepan. Bring to fast boil. Drop in flour all at once and stir quickly with wooden spoon. Slightly cool mixture. Beat eggs well and add slowly to mixture beating well. Drop in dessertspoonfuls onto oven tray. Bake for 30 min. at 200C (400F). Remove from oven, make a slit in the side and remove any soft part which is not dry - return to oven for 5 minutes. Using a sharp knife break each case in half.

Filling:-
1x125g (4oz) tin of either tuna, sweetcorn, mushrooms or crab meat
1.1/4 cups milk
Salt and pepper to taste
30g (1oz) plain flour
30g (1oz) butter

Method: Melt the butter in the saucepan, add the flour, stir with wooden spoon then gradually add the milk stirring until it boils and thickens. Add the tuna, sweetcorn, mushrooms or crab meat and mix well. Fill the cases and reheat. Serve hot.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.3.

Curried Macaroni Salad

2 cups chilled cooked macaroni
1 green (or red) pepper
2 tablespoons sultanas
Chopped pineapple
1 green (or red) apple, chopped with skin on
3 tablespoons walnuts
3 chopped shallots

Dressing:
1/2 cup salad oil
1/3 cup vinegar
1 clove garlic
1 tablespoon sugar
1 dessertspoon curry powder
Salt and pepper to taste

Method: Mix all vegetables and macaroni together and pour over salad dressing. Serve with greens and tomato wedges.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.133.

Crisped Prawn Sticks

1 French bread stick

Filling:
125g soft butter
1 cup grated matured cheese
1 can 100g cocktail prawns or shrimps, drained
2 tbspns. gherkin spread
1/2 tspn. salt
Pepper to taste

Method: Beat all ingredients together til well blended. Cut bread 3/4 way through into approx. 14 slices. Spread the filling between each slice and a little over the top crust of stick. Wrap in foil. Place on a rack over hot coals or bake at 200 degrees C for 15 mins til bread is heated through and crisp. Serve in a serviette lined basket.

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.46.

Chicken and Salmon Mornay

1 pkt creme of chicken soup
2 cups water
1&1/2 cups milk
2 tbls butter
1-2 tsp curry powder
1/4 cup chutney
1 cups cooked rice
8 oz tin salmon
2 heaped tbls flour

Method: Make up soup to the directions on packet, using only 2 cups water, add milk, butter, curry powder and salmon. Bring to boil and thicken with the flour mixed with water. Place mixture in a casserole, in alternate layers with rice and chutney, finishing with a layer of salmon mixture. Top with crushed cornflakes, dot with butter. Bake in moderate oven until thoroughly heated and nicely browned.

Source: contributed by B. Roocke in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.24.

Lemon Butter

2 lbs. trombone
2 lbs. sugar
1/4 lb butter or Marg.
4 large lemons

Method: Boil trombone and drain well, and then mash. Melt butter in saucepan. Add grated lemon rind and juice of lemons. Then add trombone and sugar. Boil 1/2 hour, stirring constantly. Bottle and keep air-tight. Will keep indefinitely. May be used as jam.

Source: contributed by T. Hayden in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.28.

German Toast

minced steak
thick sliced white bread
chopped onions or chives
salt and pepper

Method: Spread mince thinly but cover completely, onto bread. Season, sprinkle with onion or chives. Grill until meat is cooked. This takes only a few minutes and the juices soak into the bread. Serve with tomato or barbecue sauce. Quick and tasty, a new way to serve mince, open to 1001 variations. e.g. top with a slice of tomato or cheese and return to griller for a few mins.

Source: contributed by M. Irvine in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.13.

Savoury Tuna Sandwich

1 french stick
1/4 cup butter
1 teaspoon mustard
Filling:-
1 tin tuna
1 tablespoon grated onion
1 cup grated cheese
2 tablespoons sliced gherkins

Method: Cut french stick in halves lengthwise and scoop out middle. Mix butter with mustard and spread french stick. Fill french stick (as for sandwich) and spread top and sides with extra butter. Sprinkle with packet French Onion Soup, wrap in alfoil and bake in oven 200C (400F) for 25 minutes.

Source: contributed by M. Crawford in Gulnare Gourmets (Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.3.

Also seen

Also seen: 'The most revolting dish ever devised' -- Tim Hayward on Elizabeth David's cookbook annotations, from the Guardian. Related suggestions here. (Thanks to L. for the link)

Cold Weather Hash

1 cups cooked mince meat
2 cups finely grated raw potato
1/2 cup grated onion
1 cup milk
1 tsp salt
pepper to taste

Method: Mix meat, onion and potatoes. Season with salt and pepper, add milk and place in casserole. Bake in moderate oven for 1 hour. Serve with hot tomato sauce (heated).

Source: contributed by D. M. Marles in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

New C.W.A. Cookbooks

On Monday Penguin Books Australia releases these two titles, billed as "TRADITIONAL DELIGHTS FROM THE NATION'S FAVOURITE COOKS", namely Country Women's Association Cakes (see here) and Country Women's Association Soups and Stews (see here).


These follow 2007's Country Classics: A Collection of 500 Classic Recipes from the Country Women's Association of Australia (also Penguin: see here).


No South Australian should be without a copy of The Blue Ribbon Cookbook: Recipes, stories and tips from prizewinning country show cooks by Liz Harfull:

(See here and also see The Blue Ribbon Cookbook blog).

Tuna & Asparagus Mornay

2 cups drained, flaked tuna
2 cups cooked rice
1/2 cup grated cheese
1/2 cup evaporated milk
1 can cream of asparagus soup
1 onion, finely sliced
2 cups crushed cereal
60g melted butter

Method: Combine tuna, rice, cheese, milk, soup and onion. Place in buttered pyrex dish. Sprinkle over combined cereal and butter. Bake at 180 degrees C 25-30 mins.

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.23.

Zucchini Salad

slice zucchini finely
slice onion finely
slice capsicum finely (red or green or both)
cover with mint sauce
salt and pepper

Mint sauce: 2 to 3 teaspoons dried mint and boil with about 1 half cups vinegar, for a few minutes. Let stand a few minutes covered with a lid. Add 4 or 5 tablespoons sugar or more to taste and salt and pepper and cool with another half cup vinegar. Cover the salad and let stand 2-3 hours before using, or overnight to absorb the flavour.

Source: contributed by Y. Taylor 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.31.

Casserole of Creamed Rabbit

1 pint water
1 onion
1/4 tspn. mixed herbs
1/2 tspn. salt and pepper
1 tspn. lemon juice
Dice cooked kidney
Stick of celery
2 carrots
1 parsnip
1 dspn. parsley
Margarine for frying

Method: Wash rabbit well and soak in cold salted water for 1/2 hour. Place in saucepan and simmer until tender (about 1.1/2 hours or 12 minutes pressure cooked) with water. Dice finely the vegetables. Mix with kidney, season with salt and pepper and fry to a light brown. Remove.

Sauce:
1 oz. margarine
2 level tbspns. flour
1 cup milk
1 cup stock (strained from rabbit)
Salt and pepper
1 pinch dried herbs
1 dspn. chopped parsley
1 egg yolk

Method: Melt margarine, add flour and stir to a smooth paste. Add gradually the mixed milk and rabbit stock liquid. Continue stirring. Add salt and pepper, herbs, parsley and lastly beaten egg yolk. Mix flaked rabbit and vegetables and fold in sauce. Remove to casserole dish. Sprinkle with dry breadcrumbs and dot with butter. Cook for 15 - 20 minutes in moderate oven. Garnish with fresh parsley and potato crisps.

Source: contributed by B. White in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.19.

Pineapple Quiche

Fillo pastry (for savoury dishes)
120g cream cheese
30g butter
2 tablespoons plain flour
1/2 teaspoon nutmeg
1/2 teaspoon prepared mustard
2 eggs, beaten
6 tablespoons milk
450g crushed pineapple
125g bacon, fried and chopped

Method: Place 5 or 6 layers of fillo pastry in an ovenproof dish, brushing each layer with melted butter. Cream together the cheese, butter, flour, nutmeg and the mustard. Add the eggs and milk. Cover the pastry with the pineapple and the bacon. Pour the filling mixture over. Cover with several more layers of fillo pastry, brushing each layer with melted butter as before. Bake in a moderately hot oven for 30 minutes or until golden. Serve hot.

Source: contributed by C. Esworthy in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.14.

Tomato Teaser

2.1/2 cups cherry tomatoes
1/4 teaspoon tabasco sauce
250g (1/2lb) bacon cooked and crumbled

Method: Cut out small hole in the top of each cherry tomato. Combine crumbled bacon with the tabasco sauce. Place bacon mixture in holes in tomatoes. Serve with food picks. Makes about 24.

Source: contributed by Mrs G. Wilsdon in Gulnare Gourmets (Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.5.

Quick Macaroni Fritters

Method: Cook 60 gm macaroni in boiling, salted water for 7 minutes, strain. For batter - Mix 60 gm plain flour, 1 egg yolk and 4 tablespoons milk, beat until smooth. Grate 60 gm cheese into strained macaroni, add mixture to batter. Whisk white of egg until stiff and fold lightly into mixture. Drop spoonfuls into frying pan, fry until golden brown. Serves 4.

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

Raw Vegetable Dip

1 cup mayonnaise
1 tbsp lemon juice
1 tbsp minced onion
2 tbsp mango chutney
3/4 tsp curry powder

Method: Mix all ingredients together in a small dish and serve with a selection of sliced raw vegetables, e.g. mushrooms, carrots, capsicums, cucumber and cauliflower.

Source: contributed by M. Buller in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Gala Ice-Cream

1&1/2 gallons vanilla ice-cream
4 oz walnut pieces
2 oz green cherries
2 oz red cherries
Pineapple and other glace fruit if desired
1 pkt chocolate mint biscuits (or chocolate ripple biscuits & 1/4 lb after-dinner mints)
2 tbspns Crème de Menthe
4 tbspns Rum

Method: Soften ice-cream in a large mixing bowl, then add other ingredients (fruit & biscuits chopped). Makes 1 gallon.

(It is best to work with half the ingredients at a time). Serve with cream and rum sauce (c.f. Rum Sauce).

Rum Sauce:
4 oz dark chocolate
1 cup strong coffee
1 tbspn rum

Method: Chop chocolate, & melt over hot water. Add coffee & rum & stir until smooth.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.29.

Rice Salad

2 to 2 & 1/2 cups uncooked rice (boil and dry thoroughly)
1 small tin pineapple
1 tin shrimps
1/2 lb. shelled prawns
1 green pepper, finely chopped
1 pkt frozen peas (cooked)
4 cooked, diced carrots
Salt and pepper
1 onion - finely chopped
2 tbs. finely chopped Parsley

Method: Mix all ingredients together and add 4 tabspns salad or peanut oil (mixed) and 1 teaspoon salt, 1 teaspoon chives and 3 tabspns vinegar. (This makes a large quantity and can be halved.)

Source: contributed by Mrs. S. B. Forgan 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.6.

Easy Dinner

1 lb steak
3 carrots
1 large onion
pkt frozen peas
1 tbls Worcestershire sauce
1 tbls tomato sauce

Method: Cut meat into small pieces, roll in seasoned flour. Slice onion, peel and slice carrot. Place sauces in bottom of pudding basin. Add layer of meat, then layer of carrots, onion and peas. Fill basin with layers of meat, then vegetables, finishing with meat. Do not cover basin. Place in a saucepan of boiling water, put lid on saucepan, boil for 3 hours. Condensation falling makes gravy. Serve with mashed potatoes.

Source: contributed by B. Thomas in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.28.

Peach Salad

Use fresh peaches (tinned may be used), cut in halves and peel. Take out the stone. Fill the centre with cream cheese and spread over the top of the peach. Cut small spikes of gherkins and push into the cheese. Serve on a lettuce leaf.

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.60.

Gherkos

500 grams peeled apples
750 grams sugar
750 grams gherkins
500 grams onions
600 ml vinegar
25 grams salt
1 teaspoon pepper
green food colouring

Method: Boil apples with vinegar and spices until tender and mushy. Mince peeled onions and gherkins (not peeled) together. Add to hot apple, mix well, and add colouring. Cool and stand several hours. Seal in small jars.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.8.

Salmon Dip

4 oz Cream Cheese
2 tbspns Evaporated Milk

Method: Mix together and add any of the following:

* 2 finely chopped gherkins, pinch paprika, salt and pepper to taste.
* 4 oz salmon, 3/4 packet French Onion soup.
* 1/2 packet Leek and Cheese soup.

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

Savoury Rice Patties

2 cups cooked rice
1 finely chopped onion
1 egg
1 crushed bacon cube
1 packet dried cream of onion soup mix

Method: Mix all ingredients together and form into patties. Fry in a little melted butter, until lightly golden each side. Serve hot or cold.

Source: contributed by E. Lutchford in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Saucy Savoury Salmon

12 oz. salmon
Small tin cream celery soup
1 cup cooked green peas
1 pkt. potato crisps

Method: Flake salmon in bottom of greased pyrex dish, add green peas. Make a thick white sauce (about 3/4 pint) add to celery soup and pour into dish. Crush crisps on top and bake until brown.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia;n.d., after 1987), p.22.

Peas and Carrot Squares

3 tsp gelatine
5 tbls hot water
1 tsp Worcestershire sauce
1&1/2 cups carrots (diced)
1/2 cup finely chopped celery or peas
1 tbls vinegar
1/2 pint mayonnaise (Nestles recipe)
salt
pepper
finely chopped parsley

Method: Dissolve gelatine in hot water, mix in sauce, mayonnaise and vinegar. Fold in other ingredients and pour into dish to set. Sprinkle with parsley. Cut into squares when set.

Source: contributed by V. Collins in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book, p.17.

Mock Ham

1 pumped, corned leg of lamb or hoggett
2 bacon bones
1 large onion (studded with cloves)
2t brown sugar
parsley
1T vinegar
1/2c pineapple juice or syrup
warm water

Glaze:
1/2c pineapple juice or syrup
3T brown sugar

Method: Place meat in a large saucepan, cover with warm water. Add bacon bones, onion, brown sugar, pineapple syrup, parsley and vinegar. Cover and bring to the boil, then simmer gently until cooked, allowing approximately 40 minutes per 500g. Test with a skewer, through the thickest part of the leg. Allow to cook in the water with the lid slightly off the saucepan. Remove from pan, brush generously with pineapple glaze, which is made by heating the pineapple juice and brown sugar in a saucepan, bring to the boil and then simmer for 10-15 minutes.

T=level metric tablespoon
t=level metric teaspoon
c=level metric cup

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.14.

Tropical Bacon

1.5kg piece of boiling bacon

Combine in a bowl:

1/4c fresh breadcrumbs
1T chopped walnuts
4-6 chopped prunes
2T chopped, dried apricots
2T sherry

1 small can apricot nectar
2t cornflour blended with 2T water
1c sherry
1c apple cider
1c water

Method: Remove mesh from bacon. Slice bacon lengthwise without cutting right through, to form a pocket. Place stuffing in pocket and tie securely with string. Boil in sherry, cider and water for 1 hour or until tender. Transfer to baking dish, pour over apricot nectar and cover. Bake in moderate gas oven for 40 minutes. Remove bacon from pan and remove string. Thicken nectar with blended cornflour and stir until boiling. Serve over sliced bacon.

T=level metric tablespoon
t=level metric teaspoon
c=level metric cup

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.16.

Chicken with Pineapple

1 chicken breast
Salt and pepper
1 tbspn. finely shredded fresh ginger
1 cup unsweetened canned pineapple with juice
1 tspn. cornflour
Cooked brown rice
2 spring onions, thinly sliced

Method: 1. Remove skin from chicken. Season with salt and pepper and cook under a preheated grill, taking care not to overcook. 2. Blanch the shredded ginger in boiling water for 1 minute and drain. Combine in a saucepan the ginger, pineapple pieces and juice and heat to boiling. Mix cornflour with a little water and add to the pineapple. Stir until thickened. 3. Place chicken on a bed of cooked brown rice with sliced spring onions tossed through.

Source: from the 'Bachelor' chapter in 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.81.

Salmon Pie

1 tin Kraft Supreme
finely chopped onion
2 cups soft bread crumbs
finely chopped parsley
pepper and salt to taste
2 beaten eggs
2 cups milk

Method: Mix all together and put in a casserole dish, then pour over eggs which have been mixed with the milk. Bake in moderate oven for about 3/4 hour.

Source: contributed by Mrs. M. Highet in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Glenelg; 1971), p.8.

Note: has the salmon been omitted or is this a 'Mock' dish?

Green Gooseberry Snow

1 tablespoon gelatine
1 cup sugar
2 tablespoons lemon juice
1 cup boiling liquid (comprising juice from gooseberry can and water)
Green food colouring
1 small can green gooseberries
1 tablespoon cold water
3 egg whites
1/4 cup dry white wine
1 jelly mould

Method: Soak gelatine in cold water. Then dissolve in boiling liquid. Stir in sugar and cool. Stir in lemon juice, wine and 3-4 drops of green colouring. When mixture thickens stir in beaten egg whites and gooseberries. Pour into mould and chill. Serve with whipped cream and very small amount of nutmeg dusted on top of turned out mould.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.75.

Savoury Dip

1 carton sour cream, lge.
1 pkt. Philadelphia cream cheese, lge.
1 tin Golden Circle tropical fruit salad. Strain liquid off
2 tabs. chopped chives

Method: Mix all ingredients together and allow to stand overnight if possible. If too thin, add more cheese.

Source: contributed by L. McMartin in The Adelaide Children’s Hospital Recipe Book 1979 (Adelaide; 1979), p.8.

Tuna Savoury

1 unsliced Vienna loaf
5 oz cheese spread
7 oz can tuna
1 stalk celery cut into very small dice
1 small onion (grated)
pepper to taste

Method: Cut loaf in halves lengthwise. Put one 1/2 aside. Spread other 1/2 with some of the cheese spread. Mix rest of cheese spread with tuna, celery, onion and pepper. Heap on to spread half loaf of bread. Bake in hot oven Gas 400 degrees Electric 450 degrees for 10 mins. Cut into four pieces and serve with side salad. The remaining 1/2 loaf of bread may be heated and served in chunks with the savoury loaf.

Source: contributed by D. M. Marles in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Passionfruit (to preserve)

Method: Place 1 Bayer's Aspirin tablet in bottom of jar, then squeeze juice and seeds of 24 passionfruit into the jar. Screw on lid and keep in refrigerator. When requiring juice, shake well each time before opening jar. Reseal.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.71.

Preserved Passionfruit Pulp

Method: Take 2 cups passionfruit pulp, 1 cup sugar, 1 small teaspoon salicylic acid (or 1 aspirin tablet dissolved in a little water). Put all in a basin and stir well. Leave for 24 hours, stirring occasionally. Seal in small bottles. Should keep indefinitely.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (Adelaide; 1st edn, 1977), p.23.

Kay-See-Ling

2 lb. mince
Bacon
1 onion
1 small tin crushed pineapple, fruit and syrup
1 large tin drained whole kernel sweet corn
1 large tin tomato soup
2 cups cold cooked rice
seasoning

Method: Chop onion and bacon and fry in a teaspoon of butter in frypan. Add mince and cook for about 20 minutes, stirring occasionally. Add rice, tomato soup, pineapple and corn. Mix well. Cook until well heated through.

Source: contributed by Mrs. J. Guiver in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Glenelg; 1971).

Nut Meat

1 small onion
1 cup breadcrumbs
1 cup nuts (almonds, walnuts or mixed) grated or ground
1 cup mashed potatoes
1/2 cup milk (mashed with potatoes)
1 tbsp butter
thyme or parsley to flavour

Method: Mix thoroughly, place in greased baking dish, or loaf tin. Cook in moderate oven for 1 hour (or can be made into rissoles). Serve hot with vegetables or cold with salad.

Source: contributed by E. McNamara in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Baked Beef Heart

Method: Wash and remove gristle and some of the "heavy" fat from an ox heart. Stuff with breadcrumb seasoning. Place in covered dish and add a little water, chicken cube, wine (red or white as you have it) OR a dash of vinegar and salt. Cook in a slow oven for 6-8 hours. Any leftover stuffing can be included in the gravy. Thicken gravy with a little cornflour and serve on a bed of rice. Celery cream sauce and beans go well with this.

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

Hot Dog Kebabs

8 Savaloys [sic] cut into 4 pieces
750g pineapple chunks (drained)
8 bacon rashers (rolled)
8 small onions
2 green capsicums
1/4 cup butter, melted

Method: Thread savaloy pieces, pineapple chunks, bacon rolls, onions and green capsicum squares onto skewers. Baste with melted butter. When the coals are ready, put the kebabs on the barbecue grid, cook for 15 mins. basting with melted butter.

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.47.

Pineapple with Meringue Topping

240g canned pineapple pieces
1 egg white
2 tsp cream of tartar
few drops each of orange and coconut flavouring
pinch salt

Method: Divide pineapple pieces into 2 small oven-to-table casseroles. Sprinkle each with flavourings. In medium bowl beat egg white with sugar, cream of tartar and salt until it stands in peaks. Pile half of the mixture on top of each portion of pineapple. Bake at 350 degrees F / 180 degrees C for 10-12 mins. or until topping begins to brown. Serves 2.

Source: contributed by P. Bull in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Tuna Chowder Soup (Microwave Only)

45g packet pea and ham soup
1 sm. onion
4 cups hot water
185g tin tuna in brine
3/4 cup cooked rice
2 tbsp parsley
1/4 cup cream

Method: Put soup into a big, deep microwave safe bowl (24cm wide). Add finely chopped onion and hot water, then whisk well. Cook on high for 10 minutes whisking twice during cooking. Drain and flake tuna and stir it into soup. Add rice and parsley and stir well. Cook on high for 5 mins. Then stir in cream and serve. Serves 4.

Source: contributed by A-M. Young in Burra Kindy Cookbook (Burra, 2002).

The Art of Bush Cooking...

"The art of bush cooking is not to 'out-do' the neighbours in culinary delights, but to make a meal which tastes nothing like the original ingredients."

Source: 'Bush Book, School of the Air, Port Augusta', quoted in Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia; n.d., c1987), p.44.

Risotto

6 oz bacon rashers
3 oz margarine
2 medium onions, finely chopped
4 sheep's kidneys
9 oz rice
16 oz can tomato soup diluted
salt
pepper
tomato to garnish

Method: Remove bacon rinds, cut into small pieces. Melt margarine in large saucepan, add bacon and onion, fry lightly for a few minutes. Chop kidneys and add to frying ingredients. Add rice, and stir mixture over brisk heat. Finally add tomato soup and continue stirring until it comes to the boil. Turn mixture into a covered casserole and cook in a slow to medium oven for 3/4 hour or until rice is cooked. Risotto should be moist and well seasoned - add a little salt and pepper if necessary.

Source: contributed by J. Bolt in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.36.

Bean Snack

2 tins baked beans
1/2 teaspoon mustard
2 sliced onions
1/4 cup brown sugar
4 rashers cooked bacon
1/2 cup tomato sauce

Method: Place all in casserole and arrange chopped frankfurts all over the top. Bake for 1/2 hour in covered dish.

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.42.

Chicken Mornay

1 chicken, boiled and chopped in thick white sauce. Add 1 tin sweet corn, 1 small tin crushed pineapple and 1 tin chicken soup. Heat all together and serve.

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

Savoury Sausage Pie

1 lb thin sausages
4 or 5 rashers of bacon
1/2 cup cooked diced carrots
1/2 cup cooked peas
1/2 cup diced preserved pineapple
1/2 tin tomato soup (or similar amount of tomato puree made from fresh tomatoes)
1&1/2 cups mashed potatoes
1 dsp finely chopped onion
1 tbls chopped parsley
dab of butter
milk

Method: Cook sausages and cut in small pieces, then fry bacon until crisp. Place chopped sausages in greased casserole with bacon, than add carrot, peas and pineapple. Pour soup or puree over this. Top with mashed potatoes to which has been added onion, parsley, butter and milk. Bake in hot oven until browned.

Source: contributed by H. Keller in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.38.

Macaroni & Meat Casserole

1 cup uncooked macaroni
285g tin mushroom soup
1 cup milk
1 cup grated cheese
1 small chopped onion
1 cup cooked meat
2 sliced hard boiled eggs

Method: Stir soup to make a cream consistency and add milk, cheese, onion, uncooked macaroni and meat. Fold in sliced eggs. Turn into buttered 2 litre casserole and allow to stand at least 3-4 hours. Bake uncovered for 1 hour in moderate oven.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.47.

Pork or Veal Fillets on Pineapple Slices

Take fillets and roll in seasoned flour. Lightly fry in oil and add juice from tin of pineapple. Take fillets out when browned and place in a casserole. Pour on mixture from pan and cook for 1 hour 20 minutes in a moderate oven.

Now take pineapple slices, roll in brown sugar; place in oven on tray for 20 minutes when they should be candied.

Place meat on pineapple, add sauce from casserole and serve with rice.

Source: contributed by Mrs. Peter Lemaire 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.69.

Tuna Crunch

1 cup uncooked rice
440g tin cream of celery soup
1 finely chopped onion
1 cup grated cheese
425g tin tuna
Salt & pepper

Method: Wash rice and cook in boiling salted water until tender. Drain. Combined soup with rice, add remaining ingredients. Season to taste. Arrange mixture in an ovenproof dish. Top with salted potato chips (crisps) and bake in moderate oven for 30 mins.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.23.

Cheese Ball

500 gm grated tasty cheese
250 gm soft cream cheese

Various flavours can be added:
1. Walnut cream cheese cubes, gherkin and grated onion.
2. Crushed pineapple.
3. Devilled ham spread or chicken and corn spread.
4. Smoked salmon spread.

Method: Combine all ingredients. Shape into ball. Roll in sesame seed, poppy seed or paprika powder.

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

Cantonese Prawns

1 pkt. Maggi Spring Vegetable soup
1 cup water
1 lb prawns, cooked and shelled
2 hard-boiled eggs, finely chopped
1/2 cup Ideal evaporated milk
1/2 teas. paprika
2 teas. chopped chives
2 teas. chopped parsley
2 tabs. sherry

Method: Prepare soup as directed using only 1 cup water. Add prawns, eggs, Ideal milk, chives, parsley, paprika, & sherry. Heat thoroughly over gentle heat, stirring so that ingreds. are well blended. Serve with fluffy rice. Serves four.

Source: 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.55.

Sultanas in Green Lime Jelly

1/2 lb. sultana grapes (large)
1 pkt. green lime jelly
2-3 tablespoons crème de menthe
1 bottle dry ginger ale (1 pint)

Method: Make up jelly using 1/2 pint hot ginger ale, then add other 1/2 pint cold. As jelly sets, add grapes. Top with whipped cream and serve with icecream.

Source: contributed by Mrs. L. Bungay in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Adelaide: 1971), p.35.

[The fate of the crème de menthe is unknown. Did the cook drink it?]

Rough Top Chops

Take as many chops as required, place in a pyrex dish, cover with milk and cook in a steady oven for about 2&1/2 hours. Stir occasionally. Thicken with flour, return to oven for 15 mins., top with breadcrumbs and seasoning, and return to oven to brown. Serve with vegetables.

Source: contributed by F. Nicholls in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.36.

Meat Mornay

2 lb mince meat
15 oz can tomato soup
15 oz can cream style sweet corn
1 large onion
1 tbls Worcestershire sauce
salt and pepper

Method: Fry mince with onion, drain off fat. Put all ingredients into a casserole and simmer for 1.1/2 hours.

Source: contributed by S. Whibley in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.32.

Spanish Steak

(25 serves)

3 kg Mince Meat
2 cloves Garlic
4 tbspns Oil
4 tbspns Hot Sauce
1 cup Flour
1 x 15 oz cans whole tomatoes
12 sticks Celery
2 cups Tomato Juice
2 cups Water
8 Onions
4 Capsicums
1 cup Tomato Sauce
4 x 15 oz tins Corn

Method: Heat oil in large pan, saute meat and garlic till well browned. Drain off excess fat. Stir in sauces and flour over low heat, stirring all the time for 2 minutes. Add chopped tomatoes, liquid from cans of tomato juice, sliced vegetables and season to taste. Reduce heat, simmer 45 minutes or till vegetables are cooked. Serve sprinkled with parsley.

Source: Oodnadatta Cookbook (1986), p.115.

Hint

Try blanched almonds added to creamed rabbit for your next party.

Source: 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.51.

Bacon, Kidney, Mushroom and Asparagus

4 rashers bacon
1 small tin mushrooms
1 pint white sauce cheese
3 lambs kidneys
1 tin asparagus tips
cheese
breadcrumbs

Method: Fry bacon till crisp and place in casserole. Wash and dry kidneys, cut in halves and cube, fry in bacon fat till brown. Add mushrooms and heat. Mix all ingredients in casserole and pour white sauce over top with cheese and breadcrumbs (mixed) and then brown in oven.

Source: 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.15.

Crunchy Tuna Pie

1&1/2 cups crushed cheese biscuits
3 oz butter (melted)
6 oz tin Ideal Milk
2 lightly beaten eggs
6 oz tin tuna
1 onion finely chopped
1/4 cup finely chopped celery or green pepper
2 tsp mustard
salt, pepper

Method: Mix biscuits and butter, press into 9 in. pie plate, reserving 2 tbls. Bake in moderate oven for 10 mins. Combine all ingredients and spoon into pie crust. Sprinkle with reserved crumbs. Bake in moderate oven for 30 mins.

Source: contributed by F. Jefferson in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.26.

Uncooked Pavlova

3 egg whites
small cup sugar
1 teas. vanilla
3 teas. gelatine
1/2 cup boiling water

Method: Beat whites until stiff and add sugar slowly. Beat very thick, add gelatine dissolved in hot water. Add 1/4 cup cold water, beat. Shape like pavlova on serving platter. Fill as pavlova. Nescafe, chocolate, or rum may be used to flavour this mixture for a change.

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.86.

Curried Egg Mornay

1 pkt Continental Chicken Noodle Soup
30 gm Butter
1 tablespoon chopped Parsley
1 cup Milk
1 & 1/2 cups boiling Water
2 level tablespoons Flour
2 teaspoons Curry Powder
4-6 hard-boiled Eggs

Method: Cook noodle soup in boiling water for 7 minutes. Cool. Melt butter, stir in flour and curry powder. Add milk and stir until boiling. Mix in soup, bring to boil. Add egg and parsley.

Source: Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Mum's Brown Stew

3 lb 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 (1986), p.24.

Banana Salad

2 sliced bananas
3/4 cup cream
2 tablespoons mayonnaise
2 heaped teaspoons horseradish sauce

Method: [none supplied].

Homemade Horseradish Sauce
1 lb horseradish, minced
1 tin condensed milk
1 level teaspoon mustard
1 level teaspoon salt
1 cup vinegar

Method: Mix all together and put in screwtop jar.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.131.

Simple Tasty Oven Meals - Number Two

1&1/2 - 2 lbs topside steak
1 large onion
butter and vegemite
seasoning

Method: Cut steak into serving pieces and spread with butter and vegemite. Place the chopped onion in a casserole dish. Place the steak on top of the onion, season to taste. Bake at 325 to 350 degs for 1&1/2 to 2 hours.

Source: contributed by Mrs. H. J. Cohn 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.69.

Fish Bake

1 can Salmon or Tuna, drained and flaked
2 cups cooked Macaroni or Noodles
1 can (298 gm) Condensed Cream Mushroom Soup
1/2 cup Light Cream
1 cup shredded Cheddar Cheese
1/2 cup chopped Onion
2 tablespoons Buttered Crumbs
2 tablespoons Butter or Margarine

Method: Cook onion in butter until tender. Stir in soup, cream, 3/4 cup cheese, macaroni and fish. Pour into a buttered 6 cup casserole. Top with crumbs and remaining cheese. Bake moderate oven for 30 minutes or until lightly browned and bubbling. Makes 4 servings.

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

Tomato Soup With A Difference

1 tin tomato soup
1 cup water
1 cup milk
4 rashers bacon
1 onion
1 cup grated cheese

Method: Heat soup, water and milk ready for serving. Add to soup, bacon and onion which have been chopped into small pieces and lightly fried. Place in soup bowls and decorate with grated cheese and parsley sprigs.

Source: contributed by H. Brooks in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.19.

Tomato French Onion Soup

1 pkt. French Onion soup
1 can tomato soup
1 litre water
1 tspn. garlic granules
1 onion, diced
Pinch oregano

Method: Make up French onion soup as per directions. Fry onion in a little oil, add rest of ingredients to French Onion soup and simmer for about 15 mins. Serve with croutons and garnish with parsley flakes.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.32.

Macaroni Salad

1 can condensed tomato soup
1 teaspoon salt
1 teaspoon minced onion
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
3/4 cup vinegar
1/2 teaspoon pepper
1 & 1/2 cups salad oil
1 clove garlic

Method: Combine all ingredients in a covered jar and shake till blended. Pour over cold, cooked macaroni, stir thoroughly. Chill before serving.

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

Ham and Banana Casserole

4 thick slices of round smoked ham
1 tabspn butter
1 small onion - chopped
1 medium apple - sliced
1 teaspn prepared mustard
4 medium half-green bananas, quartered lengthwise
1 tabspn lemon juice
2 tabspns water
1/3 cup redcurrant jelly
1/4 teaspn salt
1/8 teaspn ground cloves

Method: Brown ham lightly in butter in a pan. Put in a shallow baking dish. Add onion and apple. Mix mustard, water, jelly and seasonings; pour over top. Cover and bake in moderate oven (375F) for 15 minutes or until apple is tender. Brush bananas with lemon juice and arrange on top of meat. Bake, uncovered, 5 minutes longer, basting with sauce. Serves four.

Source: 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.49.

Asparagus Sweet Corn Mornay

1 16 oz. tin asparagus tips
1 16 oz. tin sweet corn
2 hard boiled eggs (chopped)
1 pint white sauce
Peas (optional)
Pepper and salt

Topping:
1/2 cup coconut
6 oz. breadcrumbs
1/2 cup grated cheese

Method: Mix all together with white sauce. Pour into casserole dish. Mix topping and sprinkle over top. Bake in moderate oven.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.17.

Curried Tuna and Mushrooms

1 x 440 gm Chunk Style Tuna
1 x 125 gm can Mushrooms
2 sliced Onions
1 dessertspoon Curry Powder
1 tablespoon Cooking Oil
1 dessertspoon Chutney
1 dessertspoon Sugar
1 dessertspoon Sultanas
1 Cooking Apple
1 teaspoon Salt
1/4 teaspoon Pepper
2 cups Shredded Vegetables (Beans, carrots, chopped celery, small pieces cauliflower, etc.)

Method: Bring fry pan to low heat, heat oil, add onions, apple (and vegetables), and fry until lightly browned. Stir in flour, sugar, curry powder, mushrooms, salt and pepper, and cook one minute. Add stock or water and stir until mixture boils, and simmer gently for several minutes. Add drained tuna, chutney and sultanas. Serve with boiled rice.

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

Coleslaw

3 cups finely shredded heart of cabbage
1/2 red and 1/2 green capsicum
2 large pickled onions
1 large gherkin
1 cup pineapple pieces

Method: Dice capsicums, onions and gherkin. Mix all together and toss in salad dressing.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (Adelaide: 1st edn, 1977), p.2.

Mock Curried Chicken - (Rabbit)

Boil 3 rabbits until the meat nearly leaves the bone. Pull apart into bite sized pieces.

Curried Sauce:
3 dsspns Curry Powder
1 dsspn Sugar
1 tin Cream Chicken soup
2 heaped tbspns Cornflour

Method: Mix together in saucepan with 1 tin water, more if necessary, add rabbit pieces. Simmer 20 minutes. Half hour before serving, boil sliced cauliflower, cabbage, celery, onion, and capsicum till just tender. Strain and mix with rabbit sauce.

To serve - boil 3 cups of rice, pile in large oven proof dish and pour curried mixture over. Serve hot.

Source: Oodnadatta Cookbook (1986), p.130.

Hint

To give your chocolate cake a new filling, try two mashed bananas mixed with two tablespoons raspberry jam and whipped cream. It's really something!!

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.51.

Eggs à la Tripe

3 medium-sized onions
3 eggs
1/2 pint of milk
1 small tablespoon flour
a little butter
pepper and salt

Method: Peel the onions and cut in quarters. Boil with salt in about a cup of water. When soft, drain off the water, mix flour to a smooth paste with milk, add butter and pepper. Add this to the onions, and stirring, boil till it thickens. Then, having previously boiled the eggs till quite hard, shell and slice. Lift the onions with sauce into a hot dish, place the egg over top and garnish with toast.

Source: contributed by G. Robertson, Glenelg, 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.1.

Baby Beet Layer Salad

1 x 825g can baby beets
1 x 440g tiny taters
2 cups celery, sliced diagonally
1 green capsicum, chopped
1/2 lettuce, shredded
2 tomatoes, sliced

Dressing:
1/4 cup oil
1 tbspn. lemon juice
1/2 tspn. dry mustard
1 tbspn. finely chopped onion
1 tbspn. chopped parsley

Topping:
1 cup natural yoghurt
1 tbspn. honey
1 green apple, grated
1/4 tspn cinnamon

Method: Place the layer of lettuce first, then capsicum, then celery, then tomato, then potato, then baby beets. Pour dressing on and spoon topping last.

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.54.

Hawaiin Veal

6 Veal Cutlets 1/4 inch thick
2 tablespoons plain flour
1 egg
browned breadcrumbs
oil and butter for frying
250 grams bacon (chopped)
500 grams onions (chopped)
1 cup pineapple pieces
1/2 cup moselle
1/2 cup pineapple juice

Method: Lightly flour cutlets, dip in beaten egg and coat with breadcrumbs. Heat oil and butter and fry veal until golden brown both sides but not cooked through. Place veal in large casserole. Cook bacon for 4 minutes on Full Power. Cook onion with a small amount of oil for 6 minutes on Full Power. Top cutlets with onion, bacon and pineapple. Mix wine and pineapple juice together and pour over meat etc. Place uncovered in microwave on 100% power for 10 minutes then on Medium Power 30-40 minutes until cooked.

Source: contributed by H. 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.80.

Rice & Mushrooms

1 & 1/2 cups cooked rice
french dressing
1 grated carrot
240g button mushrooms
120g seedless green grapes
1 cup plain yoghurt
1/2 cup sour cream
1 teaspoon worcestershire sauce
chopped parsley
salt & black pepper

Method: Combine rice, french dressing & carrot. Make a layer of these ingredients in a shallow casserole or serving dish. Combine remaining ingredients, place on top of first layer. Chill & serve.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (Kangaroo Island: 1998), p.36.

Quick Chicken Curry

4 Potatoes, sliced
1 dsspn Curry Powder
2 Eggs, hard boiled
2 cups cooked Chicken
1 tin Cream Chicken Soup

Method: Place 1/2 potatoes in base of casserole dish. Top with chicken, chopped boiled egg, then remaining potato. Mix curry with soup, pour over potato. Bake without lid in mod. oven 1 & 1/2 hours or till cooked.

Source: Oodnadatta Cookbook (1986), p.27.

Coleslaw Salad

1 large onion
1 or 2 carrots
2 apples
1/2 tin peaches
small cup sugar
1 cup vinegar
salt to taste
cabbage
4 dsp fresh cream

Method: Grate or chop very finely onion, carrot, apples and peaches. Place in large container with lid and add the salt, sugar and vinegar. Place in refrigerator overnight. Next day shred cabbage. Pour over the mixture from the refrigerator and add the cream. Toss and serve.

Source: contributed by D. Dickens in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.15.

Steak Paree

8 small fillets of steak or 4 large
1/2 pint cream
1 pkt. French Onion soup

Method: Line casserole dish with large piece of alfoil which has been greased with butter. Add fillets of steak. Sprinkle all over with onion soup, then add cream. Fold back ends of alfoil and cover completely, then add lid of casserole dish and cook in moderate oven (375 degrees F) for 1&1/2 hours.

Source: contributed by Mrs L. Bungay in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Glenelg: 1971), p.15.

Poached Eggs in Red Wine

Fry 4 rounds of bread.

Poach 4 eggs in 1/2 bottle of red wine (can use 3/4 cup port, claret or burgundy with 1 & 1/4 cup of water).

Place eggs in oven to keep warm. Fry one medium sized onion until golden, add 1 or 2 dessertspoons of flour, stir, then add wine sauce and cook until thickened. Serve eggs on round of bread and cover with wine sauce.

Source: contributed by Mrs. Ian Wall 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.5.

Creamy Mushroom Pick-ups

8 oz pkt cream cheese
2 tbspns butter
2 tbspns brandy
1/2 tspn Worcestershire sauce
1/8 tspn mustard
1/2 tspn Soy sauce
Pinch pepper
12 large mushroom caps
Sliced stuffed olives

Method: Beat first 7 ingredients together until smooth, pipe into mushroom caps. Decorate with sliced olives. Chill well before serving as an hors d'oeuvre.

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

Mushroom Dip

1 pkt Mushroom Soup Mix
225ml Reduced Cream
1/2 cup Walnut pieces

Method: Combine all ingredients and mix well. Add a little water if too thick.

Source: Oodnadatta Cookbook (1986), p.43.

Chinese Chop Suey

1 lb mince meat
2 rashers bacon (cut into small pieces)
1 pkt chicken noodle soup
1/2 cup rice
Salt and pepper
1 tsp curry
1&1/2 cups shredded cabbage
2 sticks chopped celery
3 cups cold water
2 large onions
1 carrot sliced
Capsicum (a few pieces sliced)
1/4 lb butter
1/2 lb green beans sliced

Method: Combine all ingredients in a large casserole dish. Cook at 350 degrees for 1&1/2 hours.

Source: contributed by D. Arthur in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.42.

Mock Chicken

1 large Tomato
1 teaspoon Thyme
2 dessertspoons Butter
1 minced Onion
2 tablespoons tasty grated Cheese
Salt and Pepper to taste.

Method: place all ingredients in a saucepan and cook 6 minutes, stirring all the time. Suitable for sandwich fillings.

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

Savoury Mince

500 gm Mince
400 gm tin Spaghetti
250 gm Rice
1 cup Mixed Vegetables
2 teaspoon Curry
440 gm tin Tomato Soup

Method: Cover mince and cook for 30 minutes, add cooked rice and other ingredients, and simmer 3/4 hour. Stir frequently as it sticks easily.

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

Tropical Salad Appetiser

Place the following on toothpicks:

Pieces of fruit
Frankfurts
Kabana sausage
Cheese

Stick toothpicks into orange halves and serve on lettuce leaves.

Source: Mantle of Safety Cookbook 2 (Pt Augusta: The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., c1987), p.11.

Beetroot & Asparagus Red Indian

Method: Using sliced beetroot place on large round platter to form shape of head and shoulders. Using asparagus spears place around head to form head-dress. To make face use pieces of raw onion.

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

Orange Appetiser

Method: Remove the pulp from required number of halved oranges & cut into small pieces. Mix with some finely chopped halved walnuts, several minced & stoned olives, & a small proportion of chopped tart apple. Mix 2 tab. sherry with 1 tab. honey, pour over the mixed fruits, stir lightly. Pile into empty orange skins. As an alternative to the sherry & honey dressing, toss the fruits in a good creamy salad dressing mixed with its own quantity of strained orange juice.

Source: contributed by Mrs. John Kirk 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.5.

Crunchy Tuna Pie

1&1/2 cups crushed cheese biscuits
30 gm butter or margarine (melted)

Method: Mix and put in 24cm pie plate. Two lightly beaten eggs, 200 gm tuna, 1/4 cup finely chopped each of celery, green pepper, peas, 1/2 teaspoon mustard, salt and pepper. Keep 2 tablespoons of biscuit mixture to sprinkle on top. Bake in moderate oven 30 minutes.

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

Lamb's Fry Breakfast Sausage

1 lamb's fry
1 lb mince
2 cups cooked rice (less if desired)
1/2 tsp mixed herbs
1/2 tsp mixed spice
salt and pepper to taste

Method: Boil mince in a little water. Boil lamb's fry whole until meat darkens and sets. Allow to cool and mince. Add to lamb's fry, the mince meat, cooked rice and seasonings. Place in pie-dish, dot with butter and bake very slowly (250 degrees) for 1 hour. Can be eaten cold on toast or heated with a little water and served on toast.

Source: contributed by L. Christophersen in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.32.

Hawaian [sic] Ham Salad (A meal in itself)

2 to 2&1/2 cups boiled rice
1 cup cooked & chopped ham
1 cup chopped Swiss cheese
1 cup cooked green peas (or tinned peas)
1/2 cup mayonnaise
1/4 cup sliced pickled onions
3 or 4 tomatoes
Crisp lettuce leaves

Method: Drain rice while still hot. (3/4 cup rice will give the required amount when cooked). Mix with mayonnaise, onions, cheese & ham, then with cooked or tinned peas. Cover & chill. Serve with lettuce leaves & wedges of tomato.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.21.

Tropicana Dip

250g cream cheese
1/2 pkt. Mushroom soup
426g crushed pineapple (drained)

Method: Beat cheese until smooth. Gradually add pineapple juice and continue to beat. Add soup and the pineapple. Stir until combined and chill before serving.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.11.

Neptune Salad

1 pkt green jelly crystals
1&1/2 cups very hot water
7 oz tin Tuna (or similar fish)
1/2 cup mayonnaise
1 cup chopped white onion
1 cup chopped cucumber
1 level dspn gelatine
6 dspns vinegar
2 tspns Worcestershire sauce

Method: Dissolve green jelly crystal in 1&1/2 cups very hot water. Soften gelatine in vinegar and Worcestershire sauce. (Heat this mixture slightly to dissolve gelatine). Combine tuna, onion, cucumber, and mayonnaise, then mix with jelly and gelatine mixtures and leave to set.

Source: contributed by Mrs. A. Prettejohn, 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.75.

Lazy Layer Casserole

1/2 cup Rice
1 tin Tomato soup
1 Onion, sliced
1 tin Sweetcorn
1 lb Mincemeat
4 rashers Bacon

Method: Place in casserole uncooked rice, 1/2 tin tomato soup, onion, sweetcorn. Add water to remainder of soup to make 1 cup and add mince. After adding mince to casserole, cut bacon into strips and place on top and cook in moderate oven for 3/4 of an hour with lid on, then 1/4 of an hour with lid off.

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

Tuna Cocktail

1 grated carrot
1 chopped red pepper
1 chopped green pepper
2 sticks chopped celery
1 diced apple
2 spring onions
1/2 chopped cucumber
1 dessertspoon parsley
Black pepper
Salt to taste
2-4 tablespoons mayonnaise
Fresh sultana grapes
Large tin drained tuna

Method: Combine all ingredients, served chilled.

Source: contributed by Mrs. C. Dearing, President A.C.H., Rostrevor Auxiliary in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide, 1979), p.15.