Sweet and Sour Sausages

1 packet Chicken Noodle soup

1 tablespoon oil

1/2 cup vinegar

1/2 cup drained pineapple pieces

3 cups boiling water

500g pork sausages

1/4 cup sugar

1 chopped red pepper

1 tablespoon cornflour

1/2 cup pineapple juice

Method: Partly boil sausages, brown in oil. Combine vinegar, sugar, pineapple, pepper with soup and sausages. Simmer for 5 minutes, add cornflour mixed with pineapple juice. Stir until thick.

Source: contributed by D. Frick in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.32.

Mock Ham

allaboutamericanchristmas.blogspot.com.au via skiourophile

Merry Christmas! 

I am in China for Christmas so, sadly, I will not be sitting down to Mock Ham or other such vintage delights.

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.

Chinese Cabbage Soup

1 medium size cabbage

4 oz butter

1 large onion

3 tbspn flour

2 tbpsn soy sauce

6 cups water

3 chicken stock cubes

pepper

salt

2 tbspn chopped parsley

Method: Melt butter in a pan add chopped onion. Shred cabbage finely and add to pan. Put on tightly fitting lid and simmer gently 10mins or till cabbage is tender. Check occasionally to make sure that cabbage does not catch on bottom of pan. Stir in flour cook 1min. Gradually stir in water add cubes, soy sauce, salt and pepper. Simmer 15mins add chopped parsley and serve.

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

Kie See Ming

500g Mince Meat

1 pkt Chicken Noodle Soup

small quantity chopped Celery

1/4 shredded cabbage

1 dstspn Soy Sauce

3 tablespoons Rice

3 Cups Water

2 Onions

1 tspn Curry Powder

Method: Put all in an electric frypan. Simmer 1 hour.

Source: contributed by S. Weckert in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.18.

Flakoe Cakoes

1/2 cp. Sugar

1/2 cp. Butter

1/2 cp. Coconut

1/2 cp. Nuts

1 Egg

5 cps. Cornflakes

Method: Cream butter and sugar, add beaten egg, then nuts and cornflakes. Bake about 20 minutes in slow to moderate oven.

Source: contributed by Mrs. D. Dempsey (Auburn, S.A.) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.10.

Shrimp Alpine

"Chicken In A Biskit Crackers"

198g can peeled Cocktail Shrimps

1 tbs chopped spring onion

1/2 tsp curry powder

1 cup shredded cheese

1/2 cup mayonnaise

1 tbs lemon juice

Method: Combine all ingredients together - May be spread on crackers, grilled then served hot, or as a tasty topping with "Chicken In A Biskit Crackers".

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.12

Apricot Sweet

Equipment Needed:

1 medium sized bowl

Measuring cups and spoons

1 medium sized saucepan

Serving bowl

Preparation Time: 20 minutes

Cooking Time: 10 to 15 minutes

Serves approx. 6 persons

Ingredients:

1 packet dried apricots (200 grams)

2 tablespoons gelatine

2 cups sugar

Method: Place dried apricots in medium sized bowl, just cover with warm water and leave overnight. Next day, drain water from apricots into saucepan, add sugar and gelatine and mix well. Heat on stove over gentle heat, stirring constantly, for 10-15 minutes.

Place in serving bowl and leave to set in refrigerator. Serve with cream or ice-cream.

Source: Quick and Easy Desserts (Kent Town: The South Australian Country Women's Association Incorporated, 2002)

Jellied Chicken

1 chicken

1 pkt chicken noodle soup

pepper and salt

2 tbspn gelatine

Method: Boil chicken adding 1 onion to water. Cut cooked chicken into small pieces, place in a bowl. Cook soup in 2 cups water according to directions. Dissolve gelatine in soup, add to chicken, also pepper and salt. Mix altogether add extra water to cover meat if needed. Set in fridge. Rabbit or duck can be used instead of chicken. Serve sliced cold or sandwich filling.

Source: contributed by T. Gutsche in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

Coff's Harbour Salad

Combined equal amounts diagonal slices of fully ripe bananas and thin diagonal slices of celery. Season mayonnaise generously with lemon juice. Pour over the bananas and celery and toss lightly.

Good with cold meat or with sea food.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.8

Cheese and Ham Dreams

1 cup S.R. flour

1/2 teaspoon salt

pinch cayenne pepper

5 tablespoons grated cheese

1 teaspoon lemon juice

1/2 cup plain flour

1/2 teaspoon mustard

3 tablespoons butter or margarine

1 egg

devilled ham spread

Method: Sift flour, salt, mustard and cayenne and rub in the butter and half the cheese. Mix to a firm dough using a little beaten egg and lemon juice and roll thinly on a lightly floured board. Cut into shapes and brush biscuit tops with remaining egg and grated cheese. Place on a greased tray and bake for about 12 minutes in a moderate to hot even 190C (375d) gas, 220C (425d) elec. When cool, join together with devilled ham, or similar spread.

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

American Beef in Claret

3.1/2-4 lb blade steak (corner of topside)

salt & pepper

1 large chopped onion

2-3 rashers bacon

1-1.1/2 cups claret

Method: Place meat in greased casserole, fat side up. Sprinkle with onion and bacon (chopped); pour in claret. Bake at 375°F (190°C) 3/4 hour for first pound, 25-30 mins/lb for the rest. Test with skewer when cooking time nearly finished. When tender, remove from oven, let stand til warm, then carve into 1/4" slices. Put back in casserole as the original piece of meat. Pour the claret through the slices and let stand. Can be prepared ahead. Reheat with casserole covered in foil. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.49 ['Winter Menu']

Lemon Malt Special

1/2 lb. Coconut

1 tin Condensed Milk

juice 2 Lemons

1 pkt. Malt Biscuits

Method: Line flat dish with half packet of malt biscuits, smooth side down. Mix together the coconut, condensed milk and lemon juice, and spread over the biscuits. Cover with remaining half packet of biscuits, smooth side up. Ice with green icing, or to own taste. Store in refrigerator at least one day before using.

Source: contributed by Mrs. F. Myers (Parkholme) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.23.

It's A Retro Cook-Off!

It's time for the Hung Up On Retro / Lucy Violet Vintage... 

It's A Retro Cook-Off! 

I collect vintage cookbooks, primarily those from South Australia, and my Retro Meal (which I served last night to my family) comes entirely from South Australian recipe books.

I followed the recipes as closely as possible, but had to substitute in a few places where the ingredients no longer exist (probably for good reason): the shops are empty of 'Green Lemon Jelly' (was 'Lime' such a frightening concept?) and 'menz malt biscuits'. The type of canned salmon was not specified; I went with 'pink' rather than the costly 'red', which I think is in keeping with the parsimonious ethos of these cook-books. 

What did I make? To begin, a cocktail: 

Barossa Lightning

"This is a dry cocktail that is guaranteed to start off any party with a sparkle, but it has no depressing after-effects. It can be mixed for immediate use, or bottled. Four glasses gin, three quarters glass French vermouth, 1 glass Italian vermouth, 1/2 glass green ginger. Ice and shake well. Serve so cold that glasses are frosted."

This type of meal requires a sturdy anaesthetic type of pre-dinner drink. The Barossa Cookery Book is a classic of the country cookbook genre and is still in print. It was first published in 1917; the second edition of 1932 has since reached its 33rd edition (2006). The cocktail quantities are expressed in 'glasses', a term explained as 'cocktail glass'. Since the 1930s, cocktail glasses have increased in size from around 3.5 fl oz to 10 oz.. I used the cap on the cocktail shaker. This is a very strong cocktail and I must never let my mother have another one. On the plus side, it made all the food look really tasty.

With the main course I served Mateus Rosé: this ran like a river of pink sweetness at my parents' dinner parties in the 1970s. My fall-back would have been a Liebfraumilch (something like Blue Nun).

My entrée comes from p.24 of The Parson Knows: Easy Dinner Party Recipes produced by The Parish of St. Stephen at Glenunga (one of the eastern suburbs of Adelaide). The cookbook is undated, but I suspect it is from the late 1980s. St. Stephen's has since been demolished, but its legacy lives on... The recipe forms part of a 'Autumn Menu'. I could not find tinned grapefruit, so settled for fresh (from our tree):

Prawn & Grapefruit Cocktail 

200g tin prawns

200g tin grapefruit OR 1 fresh grapefruit

1/4 pint reduced cream

1 tbs tomato sauce

3 drops Tabasco (optional)

1 tbs brandy

1 tbs lemon juice

1-2 tsp horseradish

salt & pepper

Method: Empty prawns from tin and rinse in cold water - drain well. If using fresh grapefruit, remove pith and skin, then dice fruit and mix with prawns. Pour over brandy and lemon juice and leave to marinate for an hour at least. Meanwhile, mix all other ingredients to make sauce - pour off excess juice from prawns, etc. and mix with sauce. Serve garnished with parsley or a prawn or a grapefruit segment. Serves 4. [recipe]

It turned out like a cold soupy prawn cocktail with a vicious grapefruit aftertaste. It wasn't awful. It wasn't great: the proportion of sauce to prawn was completely wrong. The sauce was delicious, but then it is basically a Marie Rose sauce.

The main course - Salmon Meringue Tart - is something I have wanted to make for a very long time, but have never had the courage. The recipe comes from p.64 of one of my favourite retro cookbooks, The Lunchbox: A Selection of Tried Recipes produced in Clare (in the Barossa Valley) by the Bihar Mission Auxiliary (raising money for the then Jesuit mission to Bihar state in northern India). I have the second edition (1975). The recipe was contributed by Mrs. M. Horgan. 

I cheated with a pre-made pastry case, and I served it hot. The mixture smelled like cat food. I had no idea that tinned salmon was so revolting in the flesh - bones! skin! Ghastly, revolting things I couldn't identify. It tasted like tuna mornay and while it was not as unpleasant as I feared, I'm glad I didn't waste my time making pastry from scratch. The meringue added zero to its charm. The cheese helped a lot.

Salmon Meringue Tart

(May be eaten hot with vegetables, or cold with salads)

1" x 10" lightly cooked Pastry Shell

1 x 8 oz tin Salmon

1/2 pint Milk

Knob Butter

2 Eggs

1 rounded tbsp. Cornflour

Squeeze of Lemon juice

Salt and Pepper

Method: Drain salmon, remove skin and bones. Flake into a saucepan, add milk and butter, bring to boiling point. Separate eggs, blend Cornflour with the yolks and add to saucepan and cook one minute, stirring constantly. Remove from heat, season with salt, pepper and lemon juice and turn into tart shell. Beat egg whites (with small pinch cream of tartar) until stiff, cover salmon with this meringue, bake for 15 minutes at 375 deg. When cooked sprinkle with chopped parsley and grated cheese. [recipe]

To accompany the Tart, I made a Jellied Pea Salad. Gelatine salad is a staple of retro cooking. This salad also comes from The Lunchbox cookbook (p.74, contributed by Mrs. T. Chidwidden). I used lemon jelly and tinted it with a drop of green colouring. The mould is a vintage glass one. And? This was surprisingly good, albeit rather sweet. Some vinegar in the mix might have fixed that. It fell to pieces too quickly for presentation as a mould - I'd set it in a bowl next time (next time!).

Jellied Pea Salad

1 large dspn finely chopped mint leaves, mixed with one packet of green lemon jelly crystals. Add 2 cups boiling water, stir until dissolved, then pour whole mixture over 1 lb frozen peas; leave to set. [recipe]

Dessert. How does one remove the taste of Salmon Meringue pie from the mouth? I initially thought about something with that other great staple of retro cooking, pineapple, but then I saw Rum Pudding) on p.28 of The Parson Knows: Easy Dinner Party Recipes (another item on the 'Autumn Menu'). I set it in vintage compote dishes, rather than another mould (why detract from the moulded delights of the Jellied Pea Salad?). I sprinkled the sponge with additional rum. The verdict: very nice indeed. A bit bouncy, perhaps. But not bad. Not bad at all.

Rum Pudding

1 small jam roll

1/2 cup sugar

1 heaped tbs cocoa

1 tbs gelatine

whipped cream

1 tin Carnation milk

1 heaped tbs Nescafe

1 tbs rum

1/2 cup hot water

walnuts, cherries/strawberries

Method: Line a basin - bottom and sides with slices of jam roll. Beat chilled Carnation milk, add sugar (slowly), Nescafe, cocoa and rum. Beat in gently, then stir in gelatine dissolved in hot water (when cool). Pour mixture into basin and set in refrigerator. Turn out of basin and cover with whipped cream flavoured with rum. Decorate with walnuts and cherries or strawberries. [Serves 4] [recipe]

Finally, a little digestive: Chocolate Mints.

The after-dinner mint is another staple of these books. Perhaps it was cheaper than Mylanta? This is a common recipe, appearing in various guises, often shaped into a log, rolled in coconut and cut into coin-sized pieces. I chose a simple version where the mixture is rolled flat and cut into squares (I used a berry-shaped cutter). They tasted like minty tarmac when I was making them. After a day in the fridge, all the bits melded together and they were really very nice and not so much like peppermint asphalt. Minty. Very minty. The source, The S.C.N.H. 1st Floor Cook Book (no. 2), is local - from the Southern Cross nursing home about 100m from my doorstep. There is no date, but it looks late 1980s/early 90s. The recipe was contributed by one V. M. Smith:

Chocolate Mints 

1 pkt menz malt biscuits

1 pkt white mints, round ones 

3/4 cup sweet cond. milk 

Method: Crush biscuits and mints, and mix all together. Roll out then cut into squares.

The verdict? 

Would I make any of these recipes again? 

I thought the cocktail rather a waste of decent gin, but it certainly made everyone mellow. The entrée sauce was excellent, with a real horseradishy punch. The grapefruit was just plain nasty. Salmon Meringue Tart was a tuna mornay in tawdry floozy attire. It made Jellied Pea Salad look like a good thing. Dessert was surprisingly nice - decent rum and mocha flavours (and good looks). The mints rocked. And I find myself with a strange craving for retro rosé… 

Many thanks to Kylie (lucy violet vintage) and Donna (hung up on retro) for inspiring me to cook from my collection; and thank you to Anne (pineapple princesses) for letting me know about the Cook Off.  I thoroughly enjoyed torturing my family myself.

Party Cheese Ball

1 lb. Philadelphia cream cheese, softened at room temperature

8 oz extra tasty Cracker Barrel cheese

1 tablespoon chopped red pepper or canned pimento

1 tablespoon chopped green pepper

1 tablespoon finely chopped onion

2 tablespoons Worcestershire sauce

1 teaspoon lemon juice

1/2 teaspoon salt

pinch cayenne pepper

2 oz. cashew nuts, chopped

Method: Beat the cream cheese until smooth, blend in shredded cheese. Add red pepper or canned pimento, green pepper, onion, Worcestershire sauce, lemon juice, salt and cayenne pepper; mix well. Chill for at least 2 hours. Shape into a ball and roll in chopped cashew nuts. Chill. Serve surrounded with cracker biscuits or Melba toast, providing a small knife for spreading.

Variation: Omit cashew nuts and roll in toasted chopped almonds or in chopped parsley. 

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.

Sherry Log

1 pkt. Chocolate Ripple biscuits

1 carton Cream whipped with Icing Sugar and Vanilla essence

Sweet Sherry

Method: Dip biscuits in sherry, spread well with cream and stack biscuits. Then place on serving plate, cover completely with cream. Decorate with walnuts and cherries. Leave for six hours to allow biscuits to soften, then place in refrigerator until required. Will keep for three or four days.

Source: contributed by Mrs. J. Commerford (Clare) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.23f.

No Bake Pavlova

Beat 1 can chilled carnation milk with 3/4 cup sugar till stiff and then add 3 tspn of gelatine, dissolved in 1/2 cup of boiling water and beat for another 5 minutes, add a little vanilla.

Pour into 2 9" tart plates and chill, then put on top chopped bananas and crushed pineapple, then pour whipped cream over fruit and top with chopped nuts. You can also use canned peaches, pears or strawberries.

Source: contributed by M. Bampton in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.158.

Lamb Chops with Apricots

4 chump lamb chops

2 tbsp seasoned flour

1 tbs oil

1 onion sliced

2 tbs soy sauce

1 green pepper sliced

1 tin apricot halves undrained

Method: Remove fat from chops and coat with seasoned flour. Heat oil and brown chops, remove chops from pan and add onion and green pepper and brown. Add apricots with liquid and soy sauce. Add seasoning and return chops to pan. Cover and simmer for 45 minutes stirring.

Source: Recommended by G. Matthewman in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.29

Macaroni Cheese

4 chopped rashers of bacon (cook until crisp)

1 tin celery soup

4 cups cooked macaroni

1/2 cup chopped onion, cooked in bacon fat

1/4 cup green peppers, cut up

1 cup grated cheese

Method: Melt the cheese in the soup, add macaroni and bacon.

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

Retro Cook-off

For more information visit

 lucy violet vintage and hung up on retro.

Salmon Entree

1 can salmon, drained

1 cup finely chopped celery

Sauce:

1/4 cup mayonnaise

1/4 cup semi whipped cream

1/2 cup tomato soup

1 tsp worcester sauce

1 tsp lemon juice

1/4 tsp curry powder

salt & pepper

Method: Mix all the sauce ingredients together the day before required. Mix the salmon and celery and serve in champagne saucers or small sweet dishes lined with lettuce leaves. Pour sauce over when serving, decorate with lemon slice. [Serves 6-8]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.46 ['Winter Menu']

Party Aids: Peanut Crispies

1 tin sweetened Con. Milk

2 cps. Cornflakes

1/2 cp. Peanut butter

Method: Mix together milk, cornflakes and butter. Drop in spoonfuls on a greased oven slide. Bake for 20 minutes in a fairly hot oven till golden.

Source: The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.16.

Prawn and Cucumber Soup

3 cups chicken stock

1 cup evaporated milk

2 teaspoons lemon juice

1 clove garlic, crushed

1/2 teaspoon sale [sic] & 1/4 teaspoon pepper

500g. prawns, shelled, de-veined and chopped

1 cup diced peeled cucumber

2 tablespoons snipped chives or chopped parsley

Method: Add to the stock the evaporated milk, lemon juice, garlic, sale [sic] and pepper, stir well, then mix in the prawns and cucumber. Cover, put into the refrigerator and leave until well chilled. Stir in the chives or parsley and serve.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.24.

Banana Salad (2)

3 bananas, 2 tbspn cream, 2 tbspn mayonnaise and curry powder to taste.

Source: contributed by W. Gericke in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.20.

Surprise Chicken

2 cups cooked Chicken Meat

1 pkt Chicken Noodle Soup

3 or 4 ripe Tomatos sliced

1/2 cup diced Bacon

1 lge sliced Onion

1 cup diced Celery

3/4 cup Rice

Method: Place in layers in casserole dish. Dish should only be 3/4 full, because rice expands. Pour in 2.1/2 cups cooked chicken soup and cover. Bake in moderate oven for 2 hours.

Source: contributed by T. Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.

Fluffy Apricot Dessert Unbake

2 pkts marshmallows

250g dried apricots

large carton cream

nuts of your choice

Method: Cut marshmallows soak in sherry, leave for 1 hour add to other ingredients then add cream - whipped fold in. Pour into tray put in fridge.

Source: contributed by M. Jones in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.160.

Schnapper Veronique

3 lb. schnapper

1/4 cup butter

2 tablespoons chopped parsley

2 tablespoons chopped green pepper

1 cup cooked rice

1 cup dark grape juice

2 tablespoons chopped onion

4 oz. green grapes

1/2 cup diced celery

2 tablespoons grated orange rind

1/4 tablespoon ginger

Method: Clean, scale and wash fish. Trim the fins and tail with scissors and remove eyes. Melt butter and saute pepper, onion and celery, then add all but orange rind, green grapes and grape juice. Mix together and stuff fish with mixture. Sew up fish to secure stuffing. Place in greased dish, pour over grape juice, dot with butter and sprinkle orange rind over fish. Bake in moderate oven for 1/2 hour or until fish is dense white through flesh. Serve garnished with grape halves and sprigs of parsley. Serves 6.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.31.

Camembert Almond Balls

2 x 150g cans Camembert Cheese

125g (4 oz) butter

1/2 cup lightly toasted almond slivers

Dry white wine

1 tablespoon Cognac or brandy (optional)

Method: 
1. Remove cheese from cans, put into a bowl or dish, cover with wine. Cover dish and chill overnight.
2. Remove cheese from wine, scrape off the ring. Beat together cheese and butter until smooth, beat in the Cognac or brandy, chill until film.
3. Shape into original rounds, or roll into bite-sized balls and coat with almonds. Store in the refrigerator in airtight wrappings.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.17.

News Flash!

I'm guest-blogging on the wonderful 

Pineapple Princesses blog today 

about two recipes I've made 

from the Golden Circle Tropical Recipe Book. 

Seafood Casserole

1 tin mushroom soup

1/2 cup fresh milk

1.1/2 tbs cornflour

squeeze lemon juice

breadcrumbs

1/4 cup evaporated milk

1 tbs butter

1 med tin salmon or tuna

1 cup peas

1 cup crushed potato crisps

grated cheese

Method: Melt butter, add cornflour (off heat) and blend into a paste gradually with milk, add evaporated milk with mushroom soup and bring to boil, stirring all the time. Add fish, peas, lemon juice, salt & pepper. Serve in individual ramekin dishes, topped with crushed potato crisps, breadcrumbs and grated cheese. Reheat at 250°F. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.48 ['Winter Menu']

Mock Chicken Sandwich Spread

1 slice white Bread

1 small Onion

1/2 lb. Tomatoes

Butter (size of walnut)

Cheese (size of two walnuts)

Thyme

Salt and Pepper to taste

Method: Skin tomatoes, grate cheese, chop onion. Simmer together for three minutes.

Source: contributed by Mrs. W. McBride (Clare) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.16.

Spicy Salmon Savouries

Potato Pastry

2 cups mashed potato (500g. potatoes, uncooked)

1/2 cup wholemeal S.R. flour

1.1/2 cups dry packages breadcrumbs, approx.

1 egg

Oil for deep frying

Filling

220g. can red salmon drained

1 onion, finely chopped

1 clove garlic, crushed

1 teaspoon butter

1/2 teaspoon grated green ginger

1/2 teaspoon ground cumin

1/8 teaspoon chilli powder

1 tablespoon chopped green shallots

1 tablespoon chopped fresh coriander leaves, or parsley

Tangy Sauce

1/2 cup mayonnaise

1/2 cup tomato sauce

1/2 cup thousand island dressing

Method: Combine potatoes and flour, mix in egg. Sprinkle a flat plate thickly with breadcrumbs. Drop tablespoons of Potato Pastry on to crumbs, flatten out with fingers to 5 cm rounds. Drop teaspoonfuls of filling onto rounds, fold pastry over, pinch edges together, toss again in breadcrumbs. Deep fry in hot oil until golden brown. Drain on absorbent paper, serve with Tangy Sauce.

Filling: Add onion, garlic and butter to pan, cook, covered, few mins. until onion is just tender. Mix in salmon, ginger, cumin, chilli, shallots and coriander. 

Tangy Sauce: Combine all ingredients. Makes about 18.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.

Rum Pudding

1 small jam roll

1/2 cup sugar

1 heaped tbs cocoa

1 tbs gelatine

whipped cream

1 tin Carnation milk

1 heaped tbs Nescafe

1 tbs rum

1/2 cup hot water

walnuts, cherries/strawberries

Method: Line a basin - bottom and sides with slices of jam roll. Beat chilled Carnation milk, add sugar (slowly), Nescafe, cocoa and rum. Beat in gently, then stir in gelatine dissolved in hot water (when cool). Pour mixture into basin and set in refrigerator. Turn out of basin and cover with whipped cream flavoured with rum. Decorate with walnuts and cherries or strawberries. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.28 ['Autumn Menu']

Honeyied Chicken (Microwave)

8 pieces of uncooked chicken

1/4 cup wine or water

1 cup carrot straws

1 pkt french onion soup

2 tblspns honey

Method: Place chicken pieces into a shallow casserole sprinkle soup over. Pour over this the water or wine then add honey drizzled over evenly. Add the carrots & cover with lid or with gladwrap. Cook for 10 min on HIGH in microwave. Then cook for 20 minutes on Medium. Serves 4.

Source: contributed by L. Schubert in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.35.

*  *  *

NOTE: Unusual Coleslaw will return in August 2012.

Tomato and Crab Soup

440g can tomato soup

30g butter

1 onion

1 clove garlic

1/2 cup water

1/2 cup sour cream

200g can crab

1 tabspn chopped chives

1 tabspn dry sherry

Method: Melt butter in pan, add finely chopped onions, crushed garlic, cook until tender. Add undiluted soup, water, cream, drained flaked crab, stir until smooth. Heat soup gently, do no[t] boil.

Add chives and sherry, stir through and serve.

Source: contributed by Suzanne in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.9.