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.