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)