Asparagus Nibbles

Method: Slice fresh brown bread thinly. Butter then remove crusts and place 1 piece of asparagus on bread and roll firmly. Place all rolls closely confined in refrigerator until firm then remove and slice in bite size pieces.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.7.

Ghosts of Christmas Past

MERRY CHRISTMAS!

A list of Christmas-themed posts from years past:

• Sour Cream Medley
• Tuna Pate
• Lincoln Prawns
• Mock Ham
• Tropical Bacon
• Rice & Mushrooms
• Jellied Plum Pudding
• Quick Tip - Cranberry Sauce
• Quick Tip - Vegetables
• Chilled 'Fruity' Soup
• Tomato & Crab Soup
• Mint Julep
• Nuts and Bolts

A number of recipes were from this

'themed' cookbook from Kangaroo Island:

American River C.W.A. Recipes 

for Christmas and Special Occasions (1998)

Mum's Holiday Sipper

13 oz Scotch whiskey or brandy

2 tbsp chocolate topping

1/2 tsp peppermint or coffee essence

1 ctn (250g) cream

1 tin condensed milk

Method: Do not add the whiskey or brandy until last. Mix together all other ingredients, gently mixing thoroughly. Don't over mix or it may curdle or separate. Add whiskey/brandy base and fold in. Pour into clean bottles, seal and store or refrigerate and serve chilled. Always good for New Year's Eve or an ideal Christmas/birthday gift.

Source: contributed by Bronwyn Williams in Burra Kindy Cookbook (Burra, 2002).

Pate Log

250g (8oz) liverwurst

1 medium onion

1/2 tspn salt

parsley

3 hard boiled eggs

90g (3oz) Plaza biscuits crumbed

1/2 tspn pepper.

Method: Chop hard boiled eggs and onions as finely as possible. Add liverwurst, biscuit crumbs, salt and pepper and blend thoroughly together. Form this mixture into a log shape, 2" in diameter. Cover thickly with chopped parsley. Chill well.

Source: contributed by J. Huston in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

Salmon Soup

1 onion, finely chopped

1.1/2 teaspoons curry powder

15g butter

2 x 440g cans pea and ham soup

3 cups water

180g salmon in brine

2/3 cup thickened cream

Method: Sauté onion and curry powder in butter, add soup and water, stir until mixture boiling, stir in drained salmon, serve with a spoonful of whipped cream in each bowl.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.14.

Chicken Wings in Plum Sauce

1 pkt chicken noodle soup

1 tbsp soy sauce

3 tbsp water

1/4 cup plum jam

1 tbsp sherry

1kg (14-16) chicken wings

Method: Combine soup, jam, sherry, sauce and water. Use to marinade [sic] chicken wings overnight or for a minimum 3 hours. Brush with marinade while cooking. Serve as a party savoury or main course with rice.

Serves 4 - 6

Source: Burra Kindy Cookbook (Burra, 2002).

Fluffy Sago Pudding

Four to Six Persons.

1 cup evaporated milk.

2 eggs.

3 tablespoons sugar.

Pinch of salt.

1 cup water.

2 tablespoons sago.

Vanilla flavouring.

Method: Heat milk in double boiler, add sago, and cook till clear. Beat egg yolks separately; add sugar and salt, and beat until very light. Stir into cooked sago and milk, and let come to the boil; add vanilla. Beat egg whites, and fold into mixture. Pour into a bowl. Serve very cold.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.57.

Tomato Cheese

3 large tomatoes

125g grated cheese

2 tbspn butter

1 egg

salt and pepper to taste.

Method: Skin tomatoes and cut up. Melt butter in saucepan add tomatoes and grated cheese and simmer for 10 mins, lastly add beaten egg and simmer for 3 mins. Keeps indefinitely.

Source: contributed by R. Short in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.8.

Pineapple Flambé

1 fresh pineapple cut into quarters and then sliced

or 1 tin Golden Circle pineapple slices

1 dish rum (Bundaberg or Goddards)

1 dish brown sugar

1 dish of whipped cream

methylated spirits burner

metal forks

Method: Using the forks, each person dips a pineapple piece into the rum, rolls it in the brown sugar, heats over metho. burner, allow a short time to cool and dip into the whipped cream and eat. Don't forget to use the forks, it saves burnt fingers.

Source: contributed by T. Seidel 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.65.

Savoury Slices

Method: Spread thin slices of bread with butter and then sprinkle with a packet of French Onion Soup. Cut into shapes and bake on an oven slide - dry out thoroughly in a slow oven. Allow to cool and store in an airtight container.

Source: contributed by Mrs. K. Belcher in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.7.

Braized Steak with Carrot and Pineapple Sauce

2 lb. thick topside steak

1 cup breadcrumbs

1/2 small finely chopped onion

Pinch of seasoning

1 egg

Salt and pepper

1 dspn. brown sugar

1 carrot (cut into small dice)

1/2 cup pineapple (cut into small dice)

Method: Cut pocket in steak. Mix ingredients together, bind with egg, add a little milk if necessary. Stuff pocket of steak, sew up or fasten with skewers. Braise on bed of vegetables for one and a half hours.

Source: contributed by M. Wicks in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Impossible Savoury Pie

8 eggs 

1 cup wholemeal flour

2 cups milk

2 cups grated cheese

Filling:

400g tin tuna OR salmon

1 onion, finely diced

2 tomatoes diced

Method: Beat eggs then add flour, milk and grated cheese. Pour into a large pie dish and top with desired filling. Bake for 35-40 mins at 200C. Allow to cool for 5 mins before serving.

Variations: Other filling combinations could include: 2 cups of cooked chicken with 1 tin of chopped asparagus; 1 cup of diced ham with 3 cups of mixed, diced fresh or frozen vegetables; a 400g tin of kidney beans with 2 diced tomatoes and 1 teaspoon of chilli powder.

Hints: The flour in this recipe settles to form the crust when cooked. This is a good recipe for using up any left-over meats and vegetables. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.47.

Hors d'oeuvres

Method: Slit a prune and remove the seed, fill with a piece of marzipan and top with an almond. Always have dried apricots (small ones best) soaking in brandy, they will keep for years like that and when needed; drain and place a nodule of Philly cheese on each half and top with a piece of walnut.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.7.

Beef and Tomato Mornay

1 dsp butter

500g mince

2-3 rashers bacon chopped

1 can tomato soup

approx 50g cooked spaghetti

1 onion chopped

1 cup water

1 cup grated cheese

breadcrumbs

Method: Cook onion in butter until soft. Add mince and bacon and brown well. Stir in half the cheese and add soup and water. Bring to the boil. Add cooked spaghetti, cover and simmer for 30 mins. Put into a casserole dish, sprinkle with breadcrumbs and rest of the cheese. Bake until bubbling in a moderate oven.

Source: contributed by Ali Eberhard in Burra Kindy Cookbook (Burra, 2002)

Een Tow, Wat Kai

(Minced Chicken and Baked Beans)

Three Persons

1/2 steamed chicken, large.

1 small tin baked beans.

Method: Chop chicken into small pieces. Pour a little stock into a frying pan. Turn baked beans into this and make thoroughly hot. Add the chicken chopped into small pieces. Mix a tablespoon Chinese sauce and pour over chicken. Bring to boil and cook for a few minutes. Add a little fat, if desired. Serve in deep dish.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.42.

Pumpkin Soup

1 tbspn butter

2 chopped onions

4 cups chicken stock

1 kg pumpkin peeled and chopped

1/2 tspn nutmeg

375mls carnation milk.

Method: Melt butter and fry onion gently 2-3mins. Add stock and pumpkin. Bring to boil and simmer for 20mins or till pumpkin is tender. Puree in blender or sieve. Return to saucepan and add nutmeg and milk. Do not boil. Serve garnished with parsley. Note: instead of stock use 4 cups of water and 1 maggi chicken and garlic stock cube.

Source: contributed by E. Stehbens in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.6.

Gâteau Mary MacKillop

From Naracoorte in the South East of South Australia comes a new country cake: the Gâteau Mary MacKillop, using local ingredients (almonds, olive oil, lavender).

Image: van leuven culinaire

The recipe can be found at van leuven culinaire (found via the foodologist).

Country Rolls

4 hard boiled eggs

750g (1.1/2lb) boiled potatoes

60g (2oz.) grated cheese

15g (1/2oz.) butter

Salt and pepper

60g (2oz.) mushrooms

2 onions

155g (5oz.) bacon (3 rashers)

Beaten egg

Little flour

Bread crumbs

Method: Boil, mash potatoes, hard boil eggs and mash. Chop the bacon, mushrooms and onions and fry them together until cooked in the butter. Mix ingredients together and form into rolls. Dust with flour, dip in beaten egg and roll in breadcrumbs. Fry in deep fat until golden brown. Maybe frozen and reheated in oven if fried before freezing.

Source: contributed by S. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.10.

Salmon Pate

1/2 cup Hot Water

1 Chicken Stock Cube

220 gm Red or Pink Salmon

2 tspn Lemon Juice

1/2 cup Cream

1 tlbspn Gelatine

4 Shallots

1/4 cup Mayonnaise

Salt & Pepper

Method: Put hot water, gelatine & crumbed stock cube in blender, blend on high for 1 minute. Add undrained salmon, roughly chopped shallots, mayonnaise, lemon & salt & pepper, blend for 1 minute. Add cream, blend 30 secs. Pour mixture in lightly oiled containers and refrigerate to set. Serve with lettuce, toast triangle & wedge of lemon.

Source: contributed by Heather Allen in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.11.

Mini Fishy Frittatas

60g grated cheese

2 shallots finely chopped (optional)

1/4 cup wholemeal SR flour

95g can tuna well drained

2 eggs

3/4 cup milk

olive oil

Method: Place all ingredients in a bowl and beat with a fork until well combined. Brush patty or muffin pans with oil. Spoon 1-2 tbsps fish mixture into each. Bake at 190C for 12-15 minutes or until firm. Remove from oven and cool slightly before turning out.

Source: contributed by C. Nottle in Burra Kindy Cookbook (Burra, 2002)

Vanilla Slices

1 packet Sao biscuits

1 packet lemon jelly crystals

1/2 cup boiling water

600ml carton vanilla custard

1/2 cup cream

Method: Line a 22cm square tin with Alfoil. Cover bottom with Sao biscuits. Dissolve 1 packet jelly crystals in boiling water. Stir in the custard and cream. Chill until thick but not set. Pour over biscuits. Arrange more biscuits on top. Chill until set. Spread top with lemon icing and sprinkle with coconut. Cut into biscuit size pieces.

Source: contributed by M. Christian 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.91.

Mock Chicken

1 lb. tripe

1 thick slice of bread

1 tbspn. S.R. flour

1 dspn. lemon juice

Parsley

1 egg

Salt

Method: Boil tripe till tender in water with salt, then mince tripe and bread. Add S.R. flour, lemon juice, parsley and bind with egg, then form into balls and fry.

Source: contributed by M. Bristow in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Hint

To clean badly burnt saucepan, put out into sun and leave until it all dries and peels off (several days if necessary).

Source: Look and Cook: 1st/3rd Glenelg Scout and Cub Group (1971), p.58.

Delicious Chutney Chicken Wings

20 wings or 1kg thigh pieces

440g bottle mayonnaise

440g bottle chutney

2 packets French onion soup mix

Method: Mix mayonnaise, chutney and onion soup together. Pour sauce over chicken wings or thighs. Bake at 350C [sic] for 1 hour. Serve with rice or mashed potato. Serves 4-5 people.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.41

Lolly Banana Slice

1 pkt crushed malt biscuits

18 lolly bananas broken into 1/4's

1 tbsp golden syrup

1 cup coconut

1/4 lb margarine

1/2 tin condensed milk

Method: Melt margarine, syrup and milk together then pour over dry ingredients and mix well. Press into a greased tin. Set in fridge for 2-3 hours and cut into fingers.

Source: contributed by Elizabeth Wissell in Burra Kindy Cookbook (Burra, 2002)

Sally's Chook Boobs

2 chicken breasts diced

1.1/4 tsp chilli

penne pasta

1/3 jar basil & pinenut pesto

1.1/2 tsp garlic

150ml cream

1/2 capsicum

1 tomato

Method: Cook chicken breast & garlic, then add tomato and capsicum. Then add cream, pesto and chilli. Heat through and serve with cooked penne pasta.

Source: contributed by J. Lehmann in Burra Kindy Cookbook (Burra, 2002)

Cream of Asparagus Soup

Method: Melt 2 oz butter, add 2 oz flour and blend with 2 cups chicken stock. Stir until smooth and simmer 15 mins. Drain 340g can of asparagus cuts. Retain a few choice cuts and puree or sieve the remainder. Add to soup together with liquid from can. Add 1.1/2 cups of cream or milk and reheat (do not boil). Garnish with reserved asparagus and croutons if desired.

Source: contributed by V. South in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.5

Curried Tuna

1 large tin tuna

1 small tin mushrooms

2 sliced onions

2 dessertspoons cornflour

2 teaspoons sugar

2 teaspoons chutney

1 tablespoon butter

1 dessertspoon sultanas

2 apples

2 cups stock or water

2 dessertspoons curry powder

salt and pepper

Method: Melt butter and lightly fry onion and apple. Mix all other ingredients together and put in a saucepan when onion and apples are cooked. Heat and thicken with cornflour. Heat and serve with rice.

Source: contributed by S. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.26.

Irish Cream Liqueur

1 bottle whisky - any kind

2 tins condensed milk - ordinary size

1 tin Carnation milk - 375mls

200g white chocolate

2 teaspoons coffee essence

2 small cartons pure cream - not thickened (400mls)

1 cup water

Method: Stir chocolate and 1 cup water over low heat (in small saucepan) until dissolved, using a wooden spoon. In basin, mix milks, then add coffee essence and chocolate. Stir well. Fold in cream. Add whisky last. Stir well. Strain into bottles and press any lumps out with wooden spoon. Always shake well before pouring (each time). Nice served with little ice cubes. Keep in fridge.

(Makes approx. two bottles).

Source: 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.103.

Seafood Spread

250g Philly cream cheese softened

2 tbspn tomato sauce

1 tbspn lemon juice

1 tbspn chopped onion and parsley

1 small can tuna drained and flaked.

Method: Mix well and chill.

Source: contributed by H. Gillings in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.

Sweet and Sour

2 tins Mastercraft sweet and sour vegetables

1 chicken

Method: Boil chicken. When cold remove meat from carcass. Empty the contents of the two tins of sweet and sour vegetables into a corningware dish, add the chicken meat, mix thoroughly. Cover and put into the oven to heat.

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.22.

Cheesy Broccoli Mornay

100g (2 slices) lean ham, chopped

1 onion, chopped

500g broccoli, cooked then chopped

250g small shell noodles

1 tablespoon poly or monounsaturated margarine

2 tablespoons plain flour

1 cup milk

1.1/2 cups (150g) grated cheese

1/4 cup fresh wholemeal breadcrumbs

Margarine or oil for greasing

Method: Place pasta on to cook. Melt margarine in a large boiler. Cook onion until soft. Add the flour and cook for 1 minute. Remove from heat, add milk gradually stirring all the time. Return to heat, continue stirring until sauce boils and thickens. Remove from heat, add 3/4 of cheese. Stir well to make a smooth sauce. Combine sauce with ham, broccoli and noodles. Pour into greased baking dishes. Sprinkle with remaining cheese combined with breadcrumbs. Reheat in moderate oven (180C). Serves a family of 4-6. Suitable for freezing.

Hint: It is easy to chop broccoli in the cooking saucepan once it has been cooked and drained. Use a long bladed knife. 2 slices of bread will make 1 cup of bread crumbs.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.23.

Quick Spaghetti Bolognaise

500g mince

grated cheese

1 tin spaghetti

Method: Cook mince until browned well. Drain off fat (if any). Stir in can of spaghetti and cook until heated through. Serve and top with grated cheese. (Herbs can be added for extra flavour).

Serves 2-3

Source: contributed by Melissa Ramm in Burra Kindy Cookbook (Burra, 2002).

Cheng Tau, Hu Chi (Chicken Liver and Green Pea Soup)

Four Persons

3 chicken livers.

1 tin green peas.

1 tablespoon chopped mushrooms.

1 teaspoon ginger.

1 small tin bamboo shoots.

3 giblets.

1 tablespoon soya sauce.

1 piece of lean pork and a few bones.

Method: Make a strong stock by boiling any bones and a piece of lean pork. Chop up chicken livers, giblets, mushrooms, ginger, and bamboo shoots. Put in a deep pan, pour in stock through a strainer, strain peas and add, with soya sauce, pepper and salt, and bring to boil. Serve in soup-bowls.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.41.

Schubert's Concentrated Tomato Soup

6 lb tomatoes

6 oz onions

2.1/2 oz cornflour

pinch carb soda (1/5oz)

1 oz butter

1 oz salt

6.1/2 oz sugar

8mls Ezy Sauce (1/5 of 2 tbspn).

Method: Cook tomatoes and onions approx 1.1/2 hrs. Sieve. Bring back to boil. As soon as boils, add the butter and boil mixture 15 mins. Then add salt, sugar, Ezy Sauce and carb soda. Mix cornflour into a paste with a little water and slowly pour into mixture, stirring while pouring otherwise it will go lumpy. Continue to boil until it appears to be about the right consistency when cooled off in a saucer (bit like tinned soup). This freezes well and can be preserved. It is a concentrated soup and should be mixed with milk or water for serving.

Source: contributed by D. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.4.

Chicken & Corn Chowder

1 Onion chopped

440 gm can Creamed Corn

1/2 Barbecue Chicken

3 teaspoons Cornflour

1 green Shallot (chopped)

30 gms butter

4 cups chicken stock

60 gm Cream Cheese

1 tablespoon water

Method: Saute onion in butter until tender. Add corn, chicken stock and chopped chicken meat, bring to the boil reduce heat, simmer, uncovered 10 minutes. Cream the cheese with a little of the hot soup, add to soup. Stir in blended cornflour and water, bring to the boil, stir until soup boils and thickens, add shallot before serving.

Source: contributed by Betsy Stewart in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.5.

Banana Salad

10 bananas cut in pieces

1 cup salted peanuts

1 small tin pineapple pieces

coconut

Method: Combine all ingredients together, add a little of the pineapple juice and take up the moisture with the coconut.

Source: contributed by J. Fisher 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.52.

Hot Noodles

1 kg lean mince

2 onions finely chopped in food processor

2-3 tablespoons crushed garlic

2-3 tablespoons oil

840g tin tomato soup

1 tin water

500g pasta spirals or small penne pasta

2-3 teaspoons ground pepper

Method: Heat oil and fry onion and garlic until soft and golden. Add mince and brown well. Add remaining ingredients and fill tomato tin with water, adding to mince mixture. Mix well and bring to the boil. Stirring occasionally, reduce heat and simmer with the lid on until pasta is tender.

Variation: Substitute beef with 2 large tins of tuna for a different flavour.

Hint: Freezes well. This is an all-time favourite of both the children and adults at Child Care and was named by one of the children!

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.45

Coke Chicken

2 chicken breasts

1 pkt Continental French Onion soup (has to be Continental!)

Coca Cola (the real stuff)

Method: Chop chicken into cubes and put into a pyrex dish. Sprinkle soup over chicken. Add enough Coke to just over [sic] the chicken. Cook in 180C oven for approx 1 hour or in a microwave for approx 20-30 mins. Cook until chicken is cooked and liquid has thickened. (During cooking, more Coke may be needed). Serve with rice or vegies.

Source: contributed by Melissa Ramm in Burra Kindy Cookbook (Burra, 2002).

Egg and Bacon Salad

1 crisp lettuce

3 bacon rashers

1/4 cup chopped shallots

1/2 cup chopped celery

3 hard-boiled eggs sieved

1 teaspoon garlic granules

1/4 cup French dressing

Method: Grill bacon well so that it will crumble finely. Wash lettuce and tear into pieces and place in bowl. Add bacon crumbles, shallots, celery, sieved eggs and garlic granules. Pour over dressing. Toss well and serve immediately.

Source: contributed by P. Thompson 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.54.

Skinny Dip

Method: Combine 1/2 packet Continental Cheese & Leek Soup with 250 gms cottage cheese, 1/2 cup grated carrot. Mix well & chill. Sprinkle with chopped parsley & serve with assorted fresh vegetables.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.9.

Stuffed Apricots

Walnut halves

Non-fat cottage cheese

Dried apricots or tinned halves (drained)

Method: Place a teaspoonful of cottage cheese in the centre of each apricot half and top each with a walnut.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.7.

Mock Yeast Cake

1 tbspn. butter

1/2 cup hot mashed potato

1 cup sugar

1 beaten egg

3/4 cup milk

Little lemon essence and nutmeg

1/2 cup sultanas

2 cups S.R. flour

Method: Beat butter into potato, add remaining ingredients in order given. Place mixture in large cake tin, sprinkle over topping made from: -

1 cup plain flour

1 cup sugar

1/4 lb. melted butter

Little nutmeg or cinn.

Mix all well together till crumbly. Bake in moderate oven.

Source: contributed by T. Pope in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.10.

Steak and Mushroom Casserole

oyster blade steak

cream

tin creamed mushrooms

seasoned flour

Method: Roll steak in seasoned flour and place in casserole. Pour over tin of mushrooms to cover. Put dob of cream on each piece of steak. Bake in slow to moderate oven 1&3/4 hours in covered casserole.

Source: contributed by H. Blair 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.31.

Meat Balls in Tomato Sauce

1kg mince steak

1 large onion

Pinch of mixed herbs

1 egg

1 packet of French onion soup mix

1 large tin of tomato soup

A little flour

Method: Make meatballs with first four ingredients, drain on kitchen paper, make up tomato gravy in frypan by adding French onion and tomato soup together and bring to boil. Place meatballs in gravy and bring back to boil, cover, and simmer for 20 minutes. Serve with mashed potatoes. Serves 4.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.63.

Meat and Rice Pie

2 cups boiled rice

1 small egg beaten

1.1/4 cup tomato pasta sauce

S1/4 [sic] cup evaporated milk

salt & pepper to taste

10g butter melted

250g lean beef mince

1 extra egg

1/4 cup grated cheese

avocado slices, sour cream, paprika and parsley to serve

Method: Preheat oven to mod. 180C. Grease a 23cm pie plated [sic] with butter or oil. Combine rice and beaten egg. Spoon into the pie plate. Press over base and sides. Brown mince in a dry pan. Add pasta sauce and cook for 10 mins. Cool slightly then spoon into rice shell. Combine extra egg, evaporated milk, cheese, salt and pepper. Pour over the filling and baake [sic] for 30 mins. Serve hot with avocado, sour cream and paprika sprinkled on top. Garnish with parsley.

Serves 6

Source: contributed by Sheryl Jones in Burra Kindy Cookbook (Burra, 2002).

Sweet and Sour Chicken Livers

Six Persons

1/2 lb. chicken livers and giblets.

1 large cucumber.

1 onion.

Vinegar, salt and pepper.

1 tablespoon cornflour.

1/2 teaspoon Ve-tsin (gourmet powder).

Method: Quarter cucumbers lengthwise, and slice diagonally. Soak cucumber slices in a little vinegar. Fry onions, livers, and giblets. Remove from oil as soon as cooked. Put cucumbers in remaining oil and fry till three-quarters cooked. Add salt and pepper. Blend cornflour and Ve-tsin with a little water. Mix livers and giblets in pan. Pour in smooth paste of flour and cook for 2 minutes.

Source: contributed by N. Tan (Seremban) in Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.39.

Hint

"A garlic clove put in the heel of a shoe cures whooping cough."

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.144.

Oodles of Noodles with Ham & Cheese

1/2 of a 250g packet of egg noodles (or egg free)
200g (4 slices) lean ham
1.1/2 (150g) cups grated cheese
1.1/2 cups milk
3 eggs, beaten
1/4 cup plain yoghurt (optional)
4 chives or a small onion, chopped
Margarine or oil for greasing
1/2 pack spinach (frozen, thawed and liquid squeezed out)

Method: Cook noodles in lots of boiling water until just tender, drain. Combine cooked noodles with all other ingredients. Pour into lightly greased baking dish and place into a moderate oven (180C) for 30 minutes or until set. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.68.

Coffee and Pear Ring

1 tin pears in natural juice (825g)
1/2 cup pear juice
1.1/2 tbsp gelatine
1 cup hot coffee using 2 tsp coffee
vanilla essence
6 tsp sugar
2 tsp cold water
300ml carton cream

Method: Soften gelatine in cold water. Add sugar and hot coffee. Stir until dissolved. Add pear juice. Arrange pears rounded side down in a ring tin or mold. Add half the mix to the pears set. Whip the cream and vanilla. Mix with remaining coffee mixtre [sic] and spoon over and set.

Source: contributed by Judy Bruce in Burra Kindy Cookbook (Burra, 2002)

Kindergarten Steak

750g - 1kg round steak
2 dsp flour
2 tsp Worcestershire sauce
1 tsp vinegar
1 pkt French Onion soup mix
3 dsp tomato sauce
1 tsp sugar
1.1/2 - 2 cups water

Method: Place meat in a casserole dish. Sprinkle flour and soup mix on top. Combine all liquids and pour over meat. Cook at 180C for 1.1/2 hours.

Source: Burra Kindy Cookbook (Burra, 2002).

Apricot Chicken Casserole

1 large chicken
2 diced rashers bacon
1 pkt. French onion soup
1 small tin apricot nectar
1 red or green pepper (optional)
2 carrots
2 sticks celery

Method: Joint chicken and place in casserole with bacon, carrots, celery both cleaned and diced, plus pepper if being used. Mix the soup with the nectar and pour into casserole. Bake in gas oven at 160C to 170C for 1&1/2 hours or if preferred over very gentle heat on hotplate. Serve with creamed potatoes and green beans (quick and easy).

Source: contributed by H. Blair 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.

Variation of French Onion Dip

1 x 200 gram Tub of Light Sour Cream
1/2 Packet French Onion Soup

Method: Mix together. Serve with raw vegetables or dry biscuits.

Source: contributed by Sharon Barrett in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.10.

Spicy Prawns and Ham

1 onion sliced
2 tablespoons dry sherry
1 carrot, peeled and diced
1/2 cup sliced green capsicum
2 tomatoes peeled and chopped
1 125g (4 oz) tin mushrooms
1 tin pineapple pieces
1 teaspoon grated green ginger
1/4 teaspoon chilli sauce
1 tablespoon soya sauce
1.1/2 tablespoons cornflour
2 tablespoons stock
2 tablespoons cooking oil
500g (1 lb.) shelled and deveined prawns
1/2 cup chopped ham or bacon
1 packet noodles, boiled and drained

Method: Combine onion, sherry, green capsicum, tomatoes, mushrooms, pineapple pieces and syrup, ginger, chilli sauce and soya sauce in a saucepan. Heat until boiling. Blend the cornflour with the stock and stir into the mixture. Stir until it thickens approximately 3 minutes. Heat oil, add prawns and ham and cook, stirring constantly for 3-5 minutes. Add to the vegetable mixture. Serve over hot noodles or with rice.

Source: contributed by G. Smart in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.25.

Wacky Cake

3 cups SR flour
2 tblspn vinegar
3/4 cup oil
6 tblspn cocoa
1 3/4 cups sugar
2 tspn vanilla

Method: Mix dry ingredients. Make a large hole, add oil, vinegar & vanilla. Then add 2 cups water. Mix well but do not over stir. Bake in 10" x 12" lamington pan 30 - 35 mins in mod oven.

Source: contributed by Pauline Garrard in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.83.

Ham and Pineapple Dip

1 jar cream cheese
1/2 cup cream
4 slices ham (chopped very small)
2 slices pineapple (chopped very small)
2 gherkins (chopped)

Method: Beat cream until thick then add all other ingredients and chill until served.

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

Rice Salad Francaise

1 cup long grain rice
1/2 cucumber, peeled and diced
60g fresh mushrooms, sliced
2 radishes, sliced
1 small green pepper, cut into strips
125g Processed cheddar cheese, cubed
Salt and pepper
French dressing
Lettuce leaves
Chopped parsley

Method: Cook rice in boiling salted water until just tender. Drain well. Chill. Add cucumber, mushrooms, radishes, green pepper and cubed cheese. Season with salt and pepper. Pour over sufficient dressing to coat. Mix well. Place in a lettuce-lined bowl. Before serving sprinkle with chopped parsley. 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.61.

Tuna or Herring Mornay

1 small tin fish
2 med. size potatoes
1 cup egg noodles or spaghetti
1 tspn. anchovy sauce
1/2 pt. white sauce
Pepper and salt to taste

Method: Cook and mash potatoes. Cook noodles 20 minutes in boiling salted water. Place fish, potatoes, and noodles in two layers in casserole and use 1/2 tspn. anchovy sauce on fish in each layer. Pour white sauce over and place in medium oven for 30 minutes.

Source: contributed by G. Trezise in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.17.

Tangy Pork and Orange

2 tablespoons butter
2 teaspoons curry powder
1&1/2 cups orange juice
1 tablespoon cornflour
1/4 cup almond halves
500g lean pork cut in strips
1/2 cup chopped spring onions
1 cup thinly sliced celery
1 tablespoon water
1/2 cup natural yoghurt

Method: Melt butter in a heavy based frypan. Add curry powder and cook for 1 minute. Add pork and onions and cook over high heat until outside of meat is browned. Add orange juice and bring to the boil. Cover and simmer for 25 minutes, add celery. Blend cornflour with water until smooth, add to pan stirring constantly. Return to the boil and cook 5 minutes. Spoon into a serving dish, sprinkle with almonds. Stir yoghurt until smooth and spoon over pork. Garnish with a few fine strips of orange rind if desired. Serve with rice or noodles.

Source: contributed by E. Wagner 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.32.

Chunky Tuna Soup

1 Onion finely chopped
15gm butter
2 x 440 gm cans Pea & Ham Soup
2/3 cup thickened cream
1 1/2 tspn curry powder
3 cups water
180 gm can Tuna Chunks in brine

Method: Saute onion and curry powder in butter, add soup & water, stir until mixture reaches boiling point. Stir in drained tuna, serve with a spoonful of whipped cream in each bowl.

Source: contributed by Betsy Stewart in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.5.

Savoury Chicken Casserole

500g mince meat
1 onion diced
1/8 tsp pepper
1 cup cooked rice
1 packet chicken broth mix
3 cups water

Method: Combine all ingredients in a casserole or a stewpan. Cover and bake or simmer for 1&1/2 hours. Serve as a casserole with vegetables or as a delicious snack or savoury on toast with salad.

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]).

Luncheon Salad

3 cups sliced beetroot
2 cups cooked string beans
1 cup French dressing
3 tbspns. mayonnaise
1 cup crushed pineapple
1 lettuce
2&1/4 cups cottage cheese

Method: Marinate beetroot and beans separately in dressing in refrigerator for 2 hours. Wash and drain lettuce and arrange leaves in the centre of a serving dish. Mix cheese, pineapple and mayonnaise until well blended. Pile this mixture on top of lettuce leaves then arrange marinated beetroot and beans around lettuce leaves. Chill to serve. Serves 5-6.

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.58.

Cheese Log

500g matured cheddar
250g cream cheese
1 cup walnuts
chilli powder
1 clove garlic, crushed

Method: Have cheese at room temperature. Blend with nuts and garlic. Make 2 rolls about 4cm in diameter. Roll in chilli powder on a piece of waxed paper until well coated. Chill. Serve with assorted crackers. May be made ahead of time and either refrigerated or frozen.

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.9.

Homestead Fry

This uses Continental rich beef soup with noodles.

potato
lamb's fry
3 rashers of bacon
1 chopped onion
1 pkt Continental rich beef soup with noodles
1 tomato
parsley

Method: Line base and sides of a casserole dish with slices of raw potato. Prepare lamb's fry, dust with flour, and fry until browned, then fry bacon and onion. Drain and place in casserole with finely chopped parsley and sliced tomato. Cook soup 5 mins. with 1/2 pint water and pour on top. Cover and bake in moderate oven for 45 mins.

Source: contributed by M. Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970), p.31.

Veal and Chicken Salad

2 cups cooked chicken chopped
1 cup cooked veal chopped
1/2 cup chopped walnuts
1 cup diced celery
1/2 teaspoon salt and pinch of pepper
Lettuce or cabbage leaves
1/2 cup mayonnaise
stuffed olives

Method: Combine all meat, celery and chopped nuts with the mayonnaise and season with salt and pepper. Toss until mayonnaise binds the solids together and spoon mixture onto lettuce or cabbage leaves. Top each serving with a stuffed olive and chill before serving.

Source: contributed by A. Myers 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.54.

Pineapple Sweet

4 pineapple jellies
1 tin carnation milk (chilled)
1 tin crushed pineapple

Method: Make 2 jellies and add drained pineapple and allow to set in large flat dish. Make up 2 jellies with 1 cup juice and 1 cup water. Beat milk until thick then gradually add jelly-juice mixture (cooled). Pour over set jelly. Cut into squares and top with whipped cream. Serves 25.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.78.

Celery Sticks

5cm (2 inch) lengths of celery
Cottage cheese
Salt and pepper
Poppy seeds
Paprika
Chopped parsley
Grated onion

Method: Fill lengths of celery with cottage cheese which has been seasoned to taste with salt, pepper and grated onion. Sprinkly [sic] with poppy seeds, paprika or chopped parsley. Chill before serving.

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

Baked Cucumbers

6 cucumbers
2 tablespoons wine vinegar
2 teaspoon salt
1/4 teaspoon sugar
2.1/2 tablespoons melted butter
3 tablespoons chopped chives or shallots
1/2 teaspoon fresh herbs
1/4 teaspoon pepper

Method: Peel and half cucumbers lengthwise and remove seeds. Cut into 1.1/2cm strips and then into 5cm pieces. Let stand with vinegar, salt and sugar for a minimum of 1 hour. Drain, dry, place in shallow dish with butter, herbs and pepper. Cooked uncovered for 1 hour in a moderate oven stirring gently once or twice. If overcooked they will turn brown.

Source: contributed by K-A. O'Reilly 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.41.

Baked Pineapple Roly-Poly

1 20 oz. can pineapple pieces
2 cups S.R. Flour
2 tbspns. butter
2 tbspns. water
Salt
1 egg
1/2 cup milk

Method: Drain pineapple. Sift flour and salt in bowl. Rub in butter. Beat egg in a cup and add milk. Add to flour and make a scone dough. Roll into a rectangle shape. Spread pineapple over with a little sugar. Roll up like a jam roll. Lift into a greased dish. Pour the pineapple juice over it. Bake about 30 minutes. Serve with custard.

Source: contributed by E. Willoughby in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.4.

Barbecued Pork Bites

2 tablespoons Soy sauce
2 tablespoons salad oil
2 cloves garlic (sliced)
Tooth picks
1/4 teaspoon sugar
Piece of cinnamon bark
6 cloves
500g (1lb.) leg pork
Pinch of cayenne pepper

Method: Combine Soy sauce, salad oil, garlic, cayenne, sugar, cinnamon bark and cloves in a bowl. Cut pork into bite sized strips or cubes, place in marinade, coating each piece thoroughly. Refrigerate meat for 1-2 hours, stirring occasionally. Heat a little salad oil in a pan, briskly cook meat cubes for 6-7 minutes or until tender. Serve meat sections in a chafing dish or covered casserole. Supply tooth picks for guests. If liked, pineapple could be heated in the pan and served with the meat.

Source: contributed by K. Hughes in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.10.

After Dinner Mints

125g "philly" cream cheese
60g butter
1t peppermint essence
500g icing sugar
Cooking chocolate
Toasted blanched almonds

Method: Cream together the cheese and butter until soft and creamy. Mix in the peppermint essence and the sifted icing sugar to form a soft (but not sticky) paste. A little extra icing sugar can be added to the mixture if it is needed. Roll small teaspoonsful of the mixture into balls. Place in the refrigerator to set for 1-2 hours. Lastly dip each mint into melted cooking chocolate, and top with a blanched, toasted almond.

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

Beef and Mushroom Rolls

250g mushrooms, sliced
2 tbsp margarine
6 thin slices round steak
1&1/4 cups water
1 onion, chopped
2 tbsp sherry (dry)
1 packet Hearty beef soup
2 tomatoes, chopped

Method: Lightly fry onions and mushrooms in margarine. Add sherry, simmer 5 mins; trim and pound steak till thin. Spread mushroom mix on each slice. Roll up and pin with toothpicks. Place in casserole. Combine soup, water and tomatoes. Pour over rolls. Cover and bake 180 degrees Celsius for 1&1/2 hours. Serves 6 with salad.

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

Duchess Salad

1&1/2 cups water
1 pint lemon jelly
3 tbspns. lemon juice
3 tbspns. pineapple juice
2 cups shredded cabbage
1 cup pineapple pieces
1/2 cup chopped celery
2 tbspns. chopped red pepper

Method: Boil the water and pour it over the jelly, stir to dissolve. Add lemon and pineapple juice. Chill until the jelly is about to set then combine it with the cabbage, pineapple, celery and red pepper. Pour the salad into a wet mould. Chill until set, then unmould it on to a bed of lettuce. Serves 10.

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.57.

Stuffed Prunes

Prunes
Preserved ginger
Non-fat cottage cheese

Method: Remove stones from prunes and spoon cottage cheese into the cavity. Top each piece with a piece of ginger.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.7.

Steak and Mushroom Mornay

750g minced topside
1 onion chopped
2 cloves garlic chopped
1 red or green pepper chopped
salt and black pepper
1 cup water
1 pkt. Maggi mushroom soup and half the quantity of water suggested
1 large tin of mushrooms in sauce

Method: Fry meat in 3 tablespoons oil, until meat browns. Add onion, garlic and pepper and cook until flavour is through the meat. Mix all remaining ingredients. Bring to boil stirring constantly. Simmer for 1 hour.

Source: contributed by J. Fisher 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.12.

Crispy Topped Casserole

500g mincemeat
1 chopped onion
80g butter
1 pkt. Dutch curry and rice soup
1/2 cup breadcrumbs

Method: Fry in 50g melted butter, mince and onion till brown. Add soup mix. Blend in 2 cups water. Bring to the boil. Turn into oven-proof dish. Top with breadcrumbs tossed in melted butter. Bake in moderate oven for 45 minutes.

Source: contributed by H. Blair 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.15.

Creamed Carrot

3 cups diced cooked carrot
3 tbspns. chopped onion
1 cup chopped walnuts
1 cup chopped celery
1/2 cup mayonnaise
1/2 cup sour cream
1 tbspn. chopped parsley

Method: Mix together carrots, onions, walnuts and celery. Combine mayonnaise and sour cream and when completely blended fold in mixed vegetables. Refrigerate 2 hours and serve with parsley sprinkled on top.

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.56.