Strawberries

1 tin condensed milk

250g (8 oz.) coconut

1 packet strawberry jelly crystals

Method: Mix altogether, leave in refrigerator for 1 hour. Shape into strawberries and roll in extra jelly crystals. Decorate with angelica to resemble leaves.

Source: contributed by S. Duke in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.124.

Cold Christmas Pudding

Equipment Needed:

Large saucepan

Mixing Bowl

Measuring cup and spoons

Preparation Time: 30 minutes

Serves 8 persons

Ingredients:

1 kg packet Mixed Dried Fruit

1 litre cold water

1/2 cup sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

3 firm bananas (sliced)

3/4 cup sweet sherry

3-4 tablespoons gelatine

Method:
Place fruit, water, sugar and spices in a saucepan and bring to boil, simmer for 10-15 minutes.

Remove from heat and add the bananas and sherry, put lid on saucepan and leave for 8-10 minutes. Stir in the gelatine which has been dissolved in a little cold water. Mix well and put into a basin or jelly moulds to set. Serve with cream, ice cream and/or custard.

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

*

And, a MERRY, MERRY CHRISTMAS to all!

source

Advokaat

9 eggs

1 tin Condensed Milk

1/2 bottle Brandy

2 dsspns Vanilla

Method: Beat eggs well, add condensed milk and beat. Bottle. Serve with Cherry Brandy and lemonade.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.100.

Cranberry Orange Cups

4 medium-sized oranges

1 small (8 0z.) can whole berry cranberry sauce

Method: Cut oranges in halves across segments, and scoop out flesh with a spoon. Remove pith from orange segments and discard, with pips. Place orange flesh in a basin, add contents of can of cranberry sauce; mix together. Pile into orange cups. Serve around turkey.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 126.

Brown Pears

Equipment Needed:

1 2 litre ovenproof dish

Measuring cups and spoons

Preparation Time: 5-10 minutes

Cooking Time: 30-40 minutes

Serves 4 persons

Ingredients:

4 pears

500 ml warm water

1/2 cup sago

1 tablespoon butter

1/2 cup brown sugar

Method: Wash pears and leave whole. Place in a casserole dish. Dissolve sugar and butter in warm water and pour over pears. Place sago around pears and cook in oven 30-40 minutes at 180 degrees C. Serve with cream or ice cream.

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

Mince Mornay

500gm Mince

1 tin Tomato Soup

1 sm tin crushed Pineapple

Salt & Pepper

1 cup Rice (uncooked)

1 Onion chopped

1 dessertspoon Curry

Method: Brown meat & onion, add curry, rice, pineapple, salt & pepper, soup and small amount of water. Cook slowly for 1 hour, stir occasionally, add more water if necessary.

Source: contributed by J. Knight in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.19.

Salmon Roll

250 gms cream cheese

chopped mixed nuts

1 tblspn lemon juice

220 gms salmon drained

1 pkt French onion soup

Method: Soften cheese, add soup, salmon & juice. Make long rolls & roll in chopped nuts, wrap in foil & chill till firm. Serve. Serve on slices of cucumber or biscuits.

Source: contributed by P. Maloney in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.13.

Bacon Spinach Mornay

1 large bundle spinach

6 rashers bacon

2.1/2 cups white sauce

125g grated cheese

Method: Make white sauce, add cheese and cook over low heat, stirring until cheese has melted. Drain cooked spinach and chop finely. Add to sauce. Pour into oven proof dish and sprinkle with extra grated cheese. Cut bacon rashers in halves, arrange on top. Cook in oven until bacon is crisp.

Source: contributed by G. Kunoth in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.31.

Cabbage Rolls

1 lb Mince

1 Garlic clove

1 Onion, chopped

6 large Cabbage leaves

1 can Chicken or Tomato Soup

1/2 can Water

1 tspn Vinegar

1 oz Margarine

1 tspn chopped Parsley

1/3 cup Rice

1 Egg

1 stick Celery

Juice of 1 Lemon

Method: Combine mince, garlic, rice, egg, seasoning and mix well. Wash cabbage leaves and boil in salted water for 10 minutes until tender. Put mince mixture onto leaves, roll firmly into parcels and place in casserole dish. Saute onion and mix with soup. Cover the parcels with this sauce plus water and celery pieces, parsley, juice of 1 lemon, salt and pepper and simmer slowly for 2 hours.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.12.

Jellied Beetroot

1 large can of beetroot

1 packet port wine jelly

1/2 cup port wine

Method: Drain the beetroot, reserving the liquid.

Heat 1 cup of the liquid, pour over jelly crystals, stir until jelly is dissolved. Add the port wine. Put beetroot into a wetted mould and pour the jelly over and leave to set.

Source: contributed by Broken Hill Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.76.

Crab Triangles

250 gms Filo Pastry

125 gms butter

CRAB FILLING

6 green Shallots

1 tlbspn Madeira or Dry Sherry

2 Hard Boiled Eggs (optional)

1 tlbspn Chopped Olives

45 gms Butter

250 gms Crab Meat

1 Egg Yolk

Salt & Pepper

BECHANNEL [sic] SAUCE

1/3 Cup Milk

Sliced Onion

Few cracked Peppercorns

Some Mace (optional)

1/2 Bay Leaf

45 gms Butter

3 tlbspn Plain Flour

Green Herbs (optional)

Method: Finely chop shallots & saute in butter until softened. Flake crab & remove any bony tissue. Add to shallots with remaining filling ingredients and blend into bacchanal [sic] sauce. Lay filo pastry flat on a damp tea towel and cover with a 2nd tea towel, so pastry doesn't dry out. Melt butter and brush each sheet of filo & fold in half. Cut filo into 3rds. Brush with butter again. Place a large teaspoon of filling in corner and fold into triangles. Brush triangles with butter. Place on ungreased tray and bake in Mod over 190 C for 45 mins or until puffed & golden brown. Serve piping hot. (Can use any Seafood).

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.12.

Cheesy Mince

1 kg (2lb) potatoes

250g grated cheddar

250g raw minced beef

1 large onion

Method: Wash, peel and thinly slice potatoes. Skin and finely chop onion. Mix onion, beef and half the cheese. Alternately layer mince and potatoes in an oven proof dish ending with potatoes. Sprinkle on remaining cheese. Cook about 1.1/4 hours.

Source: contributed by M. Schultz in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.31.

Steamed Nut Loaf

2 cups Allbran

2 tablespoons golden syrup

1.1/2 cups sultanas

2 cups milk

2 cups plain flour

1 cup sugar

2 teaspoons [bi]carb soda

Method: Soak Allbran, golden syrup and milk overnight. Next day mix in sugar, flour and sultanas and place in four greased soup tins and cover with alfoil. Place in a large saucepan about 1/4 filled with boiling water and steam for 1.1/2 hours.

Source: contributed by S. Davidson in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.93.

Ambrosia

1 packet of marshmallows cut into 4 and soaked in 3 tbsp of sweet sherry for 20 minutes

1 cup coconut

300g sour cream

1 small can drained crushed pineapple

1 small can drained mandarin quarters

Method: Mix together, put into a serving dish and allow to stand until the next day.

Source: contributed by the Gawler Club to A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.154.

UPDATE 26/10/2013: I made this. It tasted sort of tutti-frutti-like but my mother's description of "like Amoxicillin" could also fit.

Orange Sponge Dessert

2 eggs

1/2 cup sugar

2 tbs hot water

1 cup orange juice

1 tsp gelatine

Method: Dissolve gelatine in hot water. Beat yolks of eggs and sugar until very light and cook till thickened in a double saucepan or over hot water. Remove from heat, add orange juice and allow to cool. Add gelatine and beat well, and lastly, stir in stiffly beaten egg whites. Whisk together and set in mould. Serve cold with cream or custard.

[Serves 6-8]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.47 ['Winter Menu']

Steak Parcels

Slices of Round, Topside Chuck or Shoulder Steak with fat removed. Potatoes, Onions, Capsicum, Tomato, Cheese, Bacon, Pkt French Onion soup, Lawry's Seasoning Salt, ground Pepper and Plain Flour.

Optional: Corn, Peas, Beans, sliced Carrots, sliced Sprouts, sliced Mushrooms, shredded Spinach or Cabbage, or any other favourite vegetable.

Method: For each serving, dredge steak in mixture of flour, salt and place in centre of a sheet of foil large enough to fold into a parcel, excluding all air. Top steak with any of the above vegetables and sprinkle with French Onion soup mix. Top with sliced cheese then a rasher of bacon. Sprinkle liberally with Lawry's Seasoned Salt and ground pepper. Fold foil over to seal and place parcels on oven slide and cook in moderate oven. Cook for 2 hours. Unfold foil and slide contents onto a dinner plate.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.28.

Apple and Turnip Salad

2 turnips cooked and chopped

2 red apples cubed

1 stick celery thinly sliced

1/2 cup walnuts

French dressing

Method: Mix the warm turnips with the dressing and allow to cool. Stir in the remaining ingredients.

Source: contributed by Marion Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.71.

Garlic Prawns

1 tblspn. Butter

Salt and Pepper

1 tblspn. Garlic (crushed) to 12 prawns

Spatlace [sic] (late picking) Riesling or Moselle

Prawns

Plain Flour, Cream.

Method: Put butter in frying pan. Add prawns, salt and pepper. Cook until ivory white, then sprinkle over 1 tblspn. flour and cook until it has mixed in. Put garlic on top and cook until garlic has gone through. Now add riesling - enough to come halfway up the prawns. Then add enough cream to cover the prawns. Mix well and garnish with chopped parsley.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.6.

Cheese and Asparagus Savoury

2 tbspns butter

1 small tin asparagus tips

salt and pepper to taste

2 tbspns powdered milk

1 cup tasty grated cheese

1 dspn chopped parsley

Method: Cream butter, add powdered milk, salt and pepper and parsley. Lastly mix in drained asparagus. Chill. Spread on savoury crackers and decorate with olive slices.

Source: contributed by B. Swalling in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.161.

*

EXTRA! EXTRA! READ ALL ABOUT IT!

Kylie of Lucy Violet Vintage 

(and genius behind The Retro Cook-Off last year) 

is wearing a different frock every day in October 

to raise money for the Ovarian Cancer Research Foundation. 

So please pop over to her blog and check out her great outfits 

like an amazing 50s frock with proper petticoat 

and help out her challenge. 

Superb Potato Chicken

6 medium potatoes

1.5kg chicken

1 medium onion chopped

1 tbs parsley chopped

1/2 cup lean bacon, chopped

1 egg yolk

1 tsp sage

1 tbs oil

Salt & pepper to taste

Method: Peel, cook and mash potatoes. Mix together bacon, onion, potato[,] herbs, seasonings and egg yolk.

Place as much mixture under the skin as possible and remaining inside cavity.

Tie or skewer legs together.

Brush chicken with oil and bake in a moderate oven 180C for 1.1/2 hours.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.31.

Orange and Onion Salad

oranges sliced

onion sliced

pineapple sliced

sugar

pinch of salt

vinegar to taste

grated cheese

Method: Place a layer of fruits and onion in salad bowl. Sprinkle with sugar, salt and vinegar and repeat layers. Top salad with grated cheese.

Source: contributed by Kangaroo Island Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.73.

Pineapple and Cheese Spread

equal quantities of grated cheddar cheese and crushed drained pineapple

a little milk (if required)

crushed walnuts

Method: Mix and melt cheese and pineapple in a small saucepan, adding a little milk if required. Add chopped walnuts.

Use as a spread on cracker biscuits or as a filling for crisp celery fingers.

Source: contributed by Tea Tree Gully Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.45.

Cheese Olive Puffs

2 cups grated mature cheese

1 cup plain flour

1/2 cup butter/margarine

1 tsp paprika

salt and pepper

5 dozen stuffed olives (approximately 375g jar)

Method: Combined first 5 ingredients until well mixed and smooth. Take a small piece of cheese pastry slightly larger than the olive and roll into a ball. Make a hole with thumb, pop in an olive and roll to cover. Chill balls in refrigerator until firm, then freeze in a plastic bag until required. Take straight from freezer and place on a baking tray. Bake at 200C (400F) for 15 minutes until golden.

Source: contributed by Adelaide Legacy Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.44

Editor's note: in my family these are known as "sheep eyes", for the visual effect after one has taken a bite.

Rice Coleslaw

3 cups cooked Rice

1 cup grated Carrot

1/2 cup chopped Capsicum

2 cups shredded Cabbage

1 cup Pineapple pieces

1/2 cup chopped Shallots

Dressing:

1/3 cup French Dressing

1/3 cup Mayonnaise or sour Cream

Pinch Ginger

1/2 tspn Sugar

Salt and Pepper

Method: Add dressing to above vegetables and rice, blend well and season to taste. Garnish with extra pineapple pieces and toasted almonds.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.19.

Casserole (Salmon)

250g (80z) uncooked spaghetti

3 tablespoons butter

1/2 cup finely chopped onion

2 cups grated cheese

3 hard boiled eggs

1 cup milk

1 large tin salmon

salt and pepper

Method: Cook spaghetti in boiling water with salt. Simmer and stir occasionally until tender, drain well. Heat mushroom soup, butter and salt then milk gradually and stir well. Remove from stove and add onion, cheese, eggs and fish. Stir and add spaghetti. Turn mixture into casserole and bake when needed for 30 minutes at 150C (300F). Garnish with parsley.

Source: contributed by J. O'Shaughnessy in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.34.

Editor's note: the tin of mushroom soup is omitted from the ingredient list.

Seasoned Cauliflower

1 Whole Cauli

Beef, Sausage or Pork Mince

Bacon

Breadcrumbs

Herbs

2 Eggs

Cayenne Pepper (Pinch)

1 - 2 Cloves Garlic (Crushed)

Method: Blanch cauli for a few minutes. Mince stalks of cauliflower & bacon, stir in with seasoning. Place bacon on bottom of dish, then seasoning. Spread seasoning evenly & pat cauli into seasoning. (bacon can be placed on top if you want.) Bake in moderate oven for approx 30 minutes. Serve with a cheese sauce.

Can be served as a main course.

Can also be served as a vegetarian meal by making a tasty seasoning without meat - fruit & nuts make a nice alternative.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.15.

Sunday Night Mornay

500g sausages

1 cup chopped celery

1 tin tomato soup

1/2 cup peas

1 large sliced onion

2 cups cooked rice

2 large grated carrots

Method: Lightly fry sausages and onions. Place in casserole. Add other ingredients and cook in a moderate oven for 1 hour. Chopped bacon is a tasty addition.

Source: contributed by J. Gutsche in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

Creamed Corn Scrambled Eggs

1/2 cup chopped ham

1 tablespoon bacon fat

4 eggs well beaten

1/2 teaspoon salt

1/4 teaspoon black pepper

1.1/2 cups creamed corn

Method: Fry ham in bacon fat until browned. Mix together eggs, salt, pepper and corn. Pour into frypan and cook over low heat, stirring frequently until just set.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.31.

Zucchini and Carrot Rissoles

125g pkt instant Mashed Potato Flakes

1.1/2 cups boiling Water

12 oz Zucchini

3 oz grated Cheddar Cheese

2 tbspns Milk

1 cup unprocessed Bran

Oil for shallow frying

1 oz Butter

1 Carrot

Salt and Pepper

1 Egg

1/2 cup ground Almonds

Method: Place potato flakes into bowl, pour boiling water over, stir quickly till well combined. Melt butter in pan, add coarsely grated zucchini and coarsely grated carrot, cook 5 minutes, stirring occasionally. Add cheese, salt and pepper, mix till cheese has melted. Add potato mixture, mix till well combined. Cool slightly. Divide mixture into 12 equal portions. Mould each portion into patty shape, brush with combined beaten egg and milk, toss in combined bran and almonds. Repeat the egg and bran process. Heat oil in pan, add rissoles, cook 3 to 4 minutes on each side or till golden brown.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.20.

Greek Salad

2 x 425g cans peeled Tomatoes

1 x 425g can sliced Beans (drained)

2 Onions, sliced

1/4 tsp each of Salt and sweet Basil

1 pinch Pepper

Method: Add all ingredients to saucepan. Simmer until onion is transparent. Serve as a vegetable accompaniment to grilled meat.

Variation: Used sliced, fresh zucchini instead of the sliced beans.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.15.

Tuna Dip

450 g liverwurst

2 tablespoons butter

1/4 cup chopped parsley

1/2 teaspoon dried thyme

1 pinch nutmeg

2 teaspoons grated onion

2 tablespoons cream

2 tablespoons brandy

Method:

1. Beat together butter and liverwurst until smooth,

2. Add remaining ingredients, beat again.

3. Place in a greased mould, refrigerate several hours or overnight.

4. Makes approximately 1.1/2 cups.

Serves 4 to 6 (Appetisers)

Source: Taste the World: Thebarton Senior College. A Multicultural Recipe Book produced by DOYAN A Young Achievement Australia Company (Thebarton [Adelaide], n.d.).

Meat Patties

500 gm Mince

3 cups S.R. Flour

1 can Bear Brand Evap Milk

1 pkt Chicken Noodle Soup

500gm Sausage Meat

2 Eggs

1 pkt French Onion Soup

Method: Soak soup in 1 cup boiling water. Add meat[,] eggs, S.R. Flour, Bear Brand Milk. Mix well, make into patties & cook.

Source: contributed by H. Hackett in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.21.

Creamy Fish Pie

50g (2 oz.) butter

1 small onion

2 tablespoons cornflour

1 cup milk

Salt and pepper

250g (8 oz.) salmon or tuna

1 dessertspoon lemon juice

One 23cm (9") cooked pastry shell

Method: Melt butter and fry onion without browning. Blend cornflour, add milk and stir until thickens. Add salmon or tuna and lemon juice, season with salt and pepper. Cool slightly before placing into pastry shell. Mix 1 cup breadcrumbs and Parmesan cheese together and sprinkle on the top.

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

Egg and Onion Mornay

6 hard boiled eggs (chopped)

2 rashers bacon

1 onion

parsley

1 tbspn marg

salt

pepper

3 tbspn plain flour

2 cups milk

1/2 cup grated cheese

1/2 pkt cream chicken soup cooked in 3/4 cup water till thick

Method: Cook onion and bacon and place in casserole dish also eggs and cheese. Make a sauce by melting marg. stir in plain flour, then milk gradually pour over ingredients also soup. Add parsley, salt and pepper. Top with cubes of buttered bread.

Source: contributed by T. Gutsche in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.17.

Black Forest Cake

1 chocolate sponge

1 can dark pitted cherries

brandy

large carton cream

1 med block milk chocolate

1 tsp sugar

Method: Drain cherries and reserve 12-14 for top of cake. Cut remaining cherries in halves, draining on paper towel. Put a little brandy over the halves. Grate 3/4 of chocolate and mix to a paste with brandy. Beat cream until stiff, adding sugar and a capful of brandy. Remove frozen sponge from freezer and cut each half into 2 layers (4 layers in total). Spread each layer with chocolate paste, then cherry halves (flattened with fork), then layer of brandy cream. Decorate top with cream using star forcer. Put cherries on top and grate chocolate over top and sides. Make 24 hours before needed. Store in refrigerator. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.62 ['Spring Menu']

Uncle Percy's Chops

1.1/2 lb Lamb chops

1 Garlic clove

2 tbspns Flour

1.1/2 tbspns Sugar

2 tbspn Tomato Sauce

2 tbpsns Vinegar

1/2 tspn ground Ginger

1 tbspn Curry Powder

2 cups Water

Salt and Pepper

Method: Trim fat from chops. Crush garlic, combine all ingredients, pour over chops in baking dish and let stand for at least 1 hour. Cook uncovered in slow oven approximately 1 hour or until tender.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.25.

Watermelon Delight

Cut seeded watermelon into cubes, add thinly sliced onion and sliced orange and pineapple pieces - mint can be added for a refreshing taste. Sprinkle with a little sugar and vinegar.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.11.

Curried Crab Soup

1/2 cup rice

2 onion, chopped

1 tspns finely chopped fresh ginger

4 cups chicken stock

1 large carrot, peeled and grated

salt and pepper to taste

thinly sliced shallots

1 tabspns butter

3 tspns curry powder

1 tabspns flour

1 cup coconut milk or evaporated milk

1 x 170gm can crabmeat or use 1 cup cooked chicken

Method:
Beat butter, onion, garlic and ginger, cook till tender.

Add curry powder stir - cook 1 mins.

Add flour, blend and cook a few minutes.

Add stock and milk gradually, stirring till blended.

Add rice, stir, bring to boil, reduce heat and simmer 30 minutes, drain and flake crabmeat, add to soup season to taste and allow to heat.

Garnish with shallot slices.

Source: contributed by V. M. Smith in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.7.

Apple & Chicken

Put in casserole, chicken breasts, sprinkle rosemary over chicken, cover with Apple Juice (Mountain Maid). Cook then drain off juice & thicken for gravy.

Source: contributed by F. Jones in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.

Rissoles

500g Mince Meat

1 cup Milk

1 Egg

1 Onion finely chopped

1 pkt Chicken Noodle Soup

Salt & Pepper

1 cup Water

1 cup S.R. Flour

1/2 cup Rolled Oats

1 Carrot grated

Parsley

(can add trombone & zucchini)

Method: Mix all ingredients together & cook on B.B.Q. or in frypan. Makes about 30.

Source: contributed by R. Hore in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.21.

Carrot and Corn Mornay

3 tbspn margarine

3 tbspn plain flour

3 cups milk

large tin creamed sweet corn

1 cup grated cheese

6 medium carrots

1 cup cooked peas

Method: Cook carrots and mash. Melt margarine over low heat, add flour, stir in milk, little at a time, add sweet corn then mix in carrots, peas, cheese and salt and pepper.

Source: contributed by E. Keppler in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

Mornay

1 onion

1/2 kg mince meat

1 tin tomato soup (medium)

1 tin spaghetti (medium)

3 beef cubes

Method: Brown chopped onion in a little butter, add 1/2 kg mince meat, cook and simmer. Add 3 beef cubes for taste. When meat is cooked add the tin of tomato soup and the tin of spaghetti. Top with grated cheese (allow to melt over the top) or crushed cornflakes.

Source: contributed by R. Gutsche in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

Bullocky Jim's Red Gum Fish

1. Catch the fish (Redfin), do not clean.

2. Wrap in gum leaves (or paper).

3. Cover with fine ashes, above and below the fish. Finally place a good covering of hot coals.

Cooking time 20 to 30 minutes per 1 lb. of fish.

Serve: Take up and skin, remove inside of fish. Try it. Highly recommended.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.30.

Duke of Cambridge Tart

Pastry case (unbaked)

Mixed peel

1 egg

3 oz butter

3 oz sugar

Method: Sprinkle base of pastry case with chopped mixed peel. In a small saucepan, heat butter and sugar. When butter has melted a little, beat in egg. Heat mixture, then pour over peel and bake in moderate oven 20 minutes. Serve hot or cold. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.37 ['Winter Menu']

Avocado Cream Soup

1.1/4 cup Chicken stock

1/2 cup Milk

Salt and Pepper

2 ripe Avocado

3/4 cup Cream

Method: Peel avocados, remove seeds. Put chopped avocados in blender with milk and cream. Blend on medium speed till smooth. Place avocado mixture and chicken stock in bowl, stir until combined, then push through fine sieve. Season with salt and pepper. Refrigerate till cold. Serves 4.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.5

Chocolate Pears

block milk chocolate

2 tbs brandy

6 tbs milk

2 egg yolks

1/2 cup sugar

Method: Melt block of chocolate. In a separate bowl beat egg yolks and sugar, add brandy and milk. Add all to chocolate mix, cook over steamer until thick. Leave stick in pears. Peel pears and steam to soften slightly or use uncooked if well ripened. Dip pears into chocolate mix, then place in individual sweets dishes and chill. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.52 ['Winter Menu']

Pineapple & Chicken

Put in casserole, chicken pieces, sprinkle 1 pkt French Onion Soup over top. Tip 1 x 425gm tin crushed Pineapple over all and cook approximately 3/4 hour.

Source: contributed by F. Jones in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.

Beef & Pineapple Casserole

1 kg Meat cubed

1 pkt French Onion Soup

1/2 cup Red Wine

1 sml tin Pineapple Pieces

Method: Stir all together. Bake 1.1/2 - 2 hours or Pressure Cook for 15 mins.

Source: contributed by P. Garrard in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.29.

Chicken Paste

Boil 1 fowl until tender, with 1 onion, 1 tspn thyme and 1 chicken stock cube, salt & pepper to taste. When finished cooking there should be 1 pint of liquid in the pan. Mince the fowl and 1 raw onion. Put back into saucepan with the liquid and boil for 1 minute. Add 1/2 cup cream and boil for 1 minute. Keep in the refrigerator until used.

Source: contributed by T. Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.16.

Sunset Chicken (Microwave)

1 pkt French Onion Soup

1 clove Garlic crushed

2 tspns Worcestershire or Soy Sauce

1/2 cup Pineapple Juice

8 Chicken Drumsticks

1/2 cup Tomato Sauce

3 tlbspns Honey

Method: Combine all ingredients in a shallow casserole dish. Marinate for 1 - 2 hours or overnight in refrigerator. Cover and cook chicken on HIGH for 20 minutes turning 3 times and brushing with marinade during cooking. Serves 4.

Source: contributed by E. Turner in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.32.

British Mince

2 tbspn beef dripping or cooking fat

2 small onions, minced (or chopped finely)

1.1/2 lbs mince

2 cups beef bouillon (stock cube)

1 tbspn uncooked oatmeal (rolled oats)

salt 

freshly ground pepper

Method: Heat the beef dripping in a heavy saucepan. Add the onions and cook stirring constantly until the onions are soft and golden. Add the meat and brown it, stirring constantly to prevent lumping. Stir in the beef bouillon, the oatmeal and salt and pepper to taste. Simmer, covered over low heat for about 30mins. Serve on toast or with mashed potatoes or boiled noodles.

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.17.

Ham Dip

125g cream cheese

1 can devilled ham

1 tspn mustard powder

dash of tabasco sauce

salt and pepper to taste

1 tbspn sherry

Method: Combine all ingredients in a bowl. Beat until smooth and creamy. If necessary thin out with a few drops of milk. Serve with crisp crackers and celery sticks.

Source: contributed by T. Rosenzweig in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

Apricot Chicken

4 chicken breasts

1 pkt. French Onion Soup

1 tin apricot nectar

(add coconut if desired)

Method: Place chicken in baking dish, pour over nectar, sprinkle soup over top. Place in oven and bake for 1 hour.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.26.

Salmon Swiss Pie

250g. tin salmon or tuna

1 cup grated cheese

2 eggs

1 tablespoon grated onion

Pinch salt

1 cup milk

1 dessertspoon flour

1 uncooked pastry shell

Method: Drain and flake fish. Combine cheese, onion, flour and salt in bowl. Fill the pastry shell with bottom layer of fish, and top layer of cheese mixture. Beat eggs and milk and pour over the salmon and cheese layers. Bake in moderate oven until pie is firm in the centre.

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

Fruit Salad Slice

1 sm tin fruit salad (drained)

6 marshmallows (cut in pieces)

vanilla

6 sliced bananas

1 extra banana

1/2 pint cream

pinch icing sugar

Method: Whip cream, icing sugar and vanilla until thick. Add fruit and marshmallows and carefully add 1 tbs lemon juice. Spread on any biscuit base. Cut into squares to serve. [Serves 6]

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