Sunday, April 28, 2013

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.

Wednesday, April 24, 2013

Fruit Salad Slice

1 sm tin fruit salad (drained)
6 marshmallows (cut in pieces)
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']

Saturday, April 20, 2013

Salmon Pate

1/2 cup hot water
1 tbspn gelatine
1 chicken stock cube
22g tin red salmon
4 shallots
1/4 cup mayonnaise
2 tspn lemon juice
1/2 cup cream or yoghurt
lettuce leaves

Method: Vitamize water, gelatine and chicken stock cube. Add undrained salmon, shallots, mayonnaise and lemon juice, salt and pepper and blend until smooth. Add cream or yoghurt and blend again. Pour into mould or individual moulds. Refrigerate until set. Serve with lettuce leaves with toast triangles or with cracker biscuits.

Source: contributed by H. Gillings & J. Huston in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

Tuesday, April 16, 2013

Savoury Mince

1 lb. mince
1 large tomato
1 small tin tomato soup
1 large onion
1 dsspn curry powder
1 large tin spaghetti

Method: Brown onion and mince. Add chopped tomato and curry powder. Simmer 10 minutes. Add soup, simmer 10 minutes. Add spaghetti. Heat through.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.19.

Friday, April 12, 2013

Tomato and Orange Soup

1 15 oz. can tomato puree
2 cups chicken stock (or water & stock cubes)
1 finely chopped onion
1 thinly pealed strip of lemon rind
1 teaspoon tomato paste
1 bay leaf
6 peppercorns
Good pinch salt
1.1/4 oz. butter
2 level tablespoons flour
1/4 cup cream (whipped)
Orange rind or shreds for garnishing

Method: In a saucepan combine the tomato puree, stock, onion, tomato paste, lemon rind, bay leave, peppercorns and salt. Cover and simmer for 30 minutes, until the onion is tender. Rub the mixture through a fine sieve. In a clean pan, melt the butter, stir in the flour. Add the tomato mixture and stir until boiling. Simmer for a few moments. Add the orange juice and adjust the seasonings. Dish and garnish each bowl with a small spoonful of whipped cream, topped with shredded or grated orange rind. Serves four.

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

Note: the ingredient list omits orange juice.

Monday, April 8, 2013

Steak Marinee

6 thick oyster blade steaks
1 pkt French onion soup
2 tbs red wine
2 tbs water

Method: Line a baking dish with large piece of alfoil which has been greased with butter. Add oyster blade steaks. Sprinkle all over with French onion soup, then wine and water mixed. Fold back ends of alfoil and cover completely. Marinate for approx 1 hour. Cook in moderate oven (350°F). [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.50 ['Winter Menu']

Thursday, April 4, 2013

Cream Lilies

4 Eggs
1 cp. Sugar
1 cp. Flour
1 tsp. Cream of Tartar
1/2 tsp. bi-carbonate of Soda

Method: Beat eggs and sugar to a thick froth. Sift in remaining ingredients, and mix well. Spoon onto buttered paper on an oven tray, a small tablespoon for each lily. Bake in moderate oven about 8 minutes. When cooked, roll quickly in the shape of a lily, and when cold fill with whipped cream, adding a spoonful of bright jelly on top. I always roll each lily straight from the oven, and I leave them there with the door open until each is rolled in its turn. They are easier to handle this way.

Source: contributed by Anonymous in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.46.