Banana Salad (1)

1 cup mayonnaise

1 cup cream

4 tspn horseradish

Method: Mix altogether and pour over 6 bananas, cut into lengths. Apple can be used in the same way. This is nice as a barbeque salad.

Source: contributed by E. Keppler in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.19.

Swiss Steak

1/4 cup flour
2 tblspn vegetable oil

1 x 440gm. can Rosella Beef Stockpot Soup

625g round steak

1/4 cup water

Method: Pound floured steak with meat mallet. Cut steak into strips, brown on both sides in vegetable oil. Add soup and water, cover and cook over low heat for 40-45 minutes, until meat is tender. Add more water if sauce gets too thick. Serves 4.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.13.

Egg and Bacon Pie

3 eggs

1.1/2 cups grated cheese

1 onion chopped finely

1/2 cup chopped bacon

1.1/2 cups milk

3/4 cup pastry mix

Method: Beat eggs and add to all other ingredients. Pour into greased tart plate. Sprinkle with parsley flakes. Cook 45-50 minutes in moderate oven.

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

Jenny's Chicken Casserole

Seasoned flour: wholemeal flour with some garlic salt, mixed herbs, paprika, oregano, pepper, mixed

2 rashers bacon, cut small

Method: Toss chicken pieces in flour and brown in frying pan. Put into casserole and sprinkle on the bacon. Cover and bake in moderate oven 50 mins.

Sauce:

1 sm can champignons

1 sm can mushrooms in butter sauce

butter to saute

1 sm dsp French mustard (with seeds)

1 dps flour

1 lge chopped onion

Saute onion in butter. Remove from pan. Mix mustard and flour in butter, add juice from chicken. Make into thick sauce with juice from champignon tin and a little milk and cream. Add onion, champignons, mushrooms, and mix. Pour over cooked chicken and return to oven for 10 minutes. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.36f. ['Winter Menu']

Beer Cake

3 oz. Sugar

3 oz. Butter

4 cps. S. R. Flour

1/2 bottle Beer

1 dsp. mixed Spice

2 handfuls mixed Fruit

TOPPING:

1 tbspn. Butter

1 tbsp. Sugar

little Coconut

Method: Rub the butter into the flour and sugar, add fruit. Mix to a nice soft dough with beer, then pour into a lined baking dish. Make topping by mixing butter, sugar, and little coconut together. Sprinkle over cake mixture and bake for 1 hour. Remove from oven, sprinkle with cinnamon whilst still hot, then allow to cool. Spread with butter or serve plain.

Source: contributed by Mrs. D. Dempsey (Auburn) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.28.

Salmon Mouse [sic]

6 Hard Boiled Eggs

15 oz Red Salmon

4 Gherkins

1 tblspn Gelatine

1 cup Hot Water

Salt & Pepper to taste

1 cup Dry White Wine

1/2 cup White Vinegar

1/2 cup Lemon Juice

Method: Dissolve gelatine in hot water, stir in wine[,] vinegar and lemon juice. Arrange sliced boiled eggs, 2 of the gherkins in the bottom of mould. Pour over a little gelatine mix. Refrigerate until set. Drain salmon, remove bones and skin, mash lightly with fork. Chop eggs & gherkin & mix with salmon. Season remaining gelatine mix with salt & pepper & combine with salmon mix. Pour into mould and refrigerate until set.

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

Walnut Soup

125g. walnuts, chopped (Use shelled walnuts. They can be bought in tins. If you have to do it yourself, cover walnuts with water, bring slowly to boil, simmer for a few minutes, then drain and start peeling. You'll need help.)

1 clove garlic, crushed

4 cups beef or chicken stock

3/4 cup cream

salt

Freshly ground pepper

Method: Using a food processor, electric blender or pestle and motar [sic] pound the walnuts with garlic and a little of the stock until quite smooth. Add to the remaining stock. In a large saucepan, heat the cream to boiling point then stir in the walnut mixture. Heat gently and season with salt and pepper. Serve hot or cold.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.25.

Happy New Year: Poppa's Punch

2 litres of fruit cup cordial

2 litres of orange cordial

4 litres of lemonade

4 litres of ginger ale

4 litre cask of St Tropez wine cooler

6 bottles of cheap champagne

1 bottle of sweet sherry

lots of chopped mint

lots of cucumber skin

banana slices, strawberries, etc.

1 bottle of gin (optional)

Method: if too sweet add more ginger ale or riesling. If not sweet enough add moselle.

Source: contributed by V. Griffith in Penneshaw Area School's Culinary Creations (1998).

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