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.