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.