Happy New Year: Strawberry Bowle

1 punnet of strawberries

1 tablespoon sugar

1 bottle white wine

1 bottle sparkling white wine, cold

1/4 cup brandy

ice cubes

Method: Wash, hull and halve strawberries. Place in punch bowl with sugar and white wine. Leave several hours. Add brandy, ice cubes and then sparkling wine just before serving.

Source: contributed by J. Fox in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.104.

Chilled Xmas Pudding

1&1/2 lb mixed fruit

3/4 lb sweet biscuit crumbs

1 tspn spice

1/2 tspn ground ginger

1/2 lb butter

1/2 tspn cinnamon

1/4 cup sherry

1/2 lb marshmallows

1/4 cup orange juice

Method: Chop all fruits finely and add to biscuit crumbs and spices. Melt butter and marshmallows over boiling water and add to mixture with orange juice and sherry. Mix well. Press into greased pudding basin. Chill. Serve with icecream.

Source: contributed by E. Randle in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.135.

Merry Christmas!

War-time Plum Pudding

Half oz. flour, 6 ozs raisins, 6 ozs currants, 4 ozs suet, 4 ozs brown sugar, 4 ozs mashed carrot, 4 ozs mashed potatoes, 1 tablespoon treacle, 1 oz. lemon peel, 1 oz. citron peel. Boil as usual for a pudding of this size.

Source: contributed by Mrs. J. S. Pearce, Kapunda in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.42.

Punch

1 bottle Marsala, 3 bottles Leed Lemonade, 1 punnet strawberries. Serves 20.

Source: Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.113.

No Pastry Quiche

5 eggs

1/2 cup plain flour

4 tsp butter/margarine

1&3/4 cups milk

4 rashers bacon

Salt & pepper

Chopped onion, capsicum, herbs, spinach, tomato etc

Method: Mix all ingredients together and pour into a well greased dish.

Allow to sit while you prepare the fillings (this lets the flour sink to the bottom).

Add your favourite fillings into the mix (slices of tomato on top look good as well as taste good).

Bake in a moderate oven for 45-60 minutes.

Great hot or cold!

Source: Recommended by S. Aldridge in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11

Cream Cake

4 Eggs

1 cp. Sugar

2 cps. S. R. Flour

1 cp. Cream

Vanilla essence

Method: Beat all ingredients together for 5 minutes. Pour into greased cake tin and bake in moderate oven for 30 minutes.

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.31.

Tomato and Cheese Patties

2 lb old Potatoes

1/2 oz Margarine

2 tbspns Parsley

Salt and Pepper

Breadcrumbs

4 small firm Tomatoes

4 oz Mozarella [sic] Cheese

2 Eggs

Flour

Oil

Method: Cook potatoes and mash well with butter, parsley, salt and pepper. Slice 16 slices tomato, sprinkle with salt and pepper, slice 8 slices cheese. Place 1 slice cheese between 2 slices tomato. Shape warm potato around to seal tomato and cheese and shape into patties. Coat lightly with flour, dip into lightly beaten eggs and coat with breadcrumbs. Heat oil in pan and cook till golden brown.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.29.

Crab Dip

1 tin crab meat drained

2 hard boiled eggs chopped

1/2 cup mayonnaise (condensed milk type)

1 tsp mustard

1 tsp margarine

1 dsp chopped chives

Method: Mix all ingredients together.

Source: contributed by Henley/Grange Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.39

Peach Cakes

4 oz. Butter

4 oz. Sugar

2 Eggs

pinch Salt

6 oz. S. R. Flour

2 tbsp. Milk

Vanilla essence

Method: Cream butter and sugar, add beaten eggs gradually and beat well. Add sifted flour alternately with the milk and essence. Two-thirds fill cold, greased gem irons with the mixture. Bake for 12 minutes, remove from irons and when quite cold scoop out centres. Fill with mock or real cream and press together to form a peach. Using a soft pastry brush, paint lightly with pink colouring diluted with water or prepared syrup, then roll in castor sugar. To make the syrup, boil 2 tablespoons sugar and one tablespoon water until thick. If you prefer, you can substitute jelly crystals for castor sugar.

Source: contributed by Mrs. D. Horgan (Clare) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.43f.

Note: 'gem scone iron' - see, e.g., here.

A few years ago, the local paper had a C.W.A. recipe for 'peaches' with a photo: 

Recently I saw some in a café in Brisbane's Southbank, but sadly didn't have time to stop and try one (the menu tells me it is an 'Italian Peach': "sugar dusted sponge soaked in Galliano with a custard centre" [image]). 

Green Peppercorn Steaks

2 Fillet steaks

2 oz Margarine

1 tbspn Flour

1 Beef stock cube

2 tbspns Cream

1 tspn green Peppercorns

2 Shallots

1 cup Water

1 tspn French Mustard

Salt and Pepper

Method: Using a small, sharp knife, cut a small pocket along the centre edge of each steak, fill each with 1/2 tspn of green peppercorns - secure openings with 1 or 2 matchsticks. Heat butter in pan, add steaks and cook till brown and cooked on both sides. Remove steak from pan, keep warm while preparing sauce. Add chopped shallots to pan drippings, cook for 1 or 2 minutes. Gradually add water, add crumbled stock cube, stir till sauce boils and thickens slightly. Add cream, mustard, salt and pepper. Spoon sauce over steaks. Serves 2.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.24.

Dumplings

2 cups Plain Flour

2 Eggs

1/2 tspn Salt

8 slices Bread - cut into cubes, no crusts

Cold Water

Method: Boil water and salt in large saucepan, add beaten eggs to the flour, add salt. Add water and mix into a dough. Add the bread cubes, mix and form in a football shape. Coat with extra flour and add to the boiling water. Cook 1/2 hour. Cut into slices 1cm thick and serve as accompaniment to roast chicken or duck, braised steak or boiled smoked pork.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.31.

Beef and Peach Special

1 lb sliced beef

1 sliced onion

1 egg

2 tbspns rolled oats

1 cup cooked rice

cooked peas

fried preserved peaches

grated cheese

tomato

mushrooms

Method: Place in casserole beef, onion, rolled oats, egg, peas. Cover with sliced tomato, rice and cheese. When cooked, place halved fried peaches, filled with mushrooms, on top. Brown slightly.

Source: Contributed by Mrs. R. W. Warhurst in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide; n.d. [late 1960s?]), p.67.

2008: celebrating a blogging anniversary by revisiting some classics.

Call It What You Like

1 packet (small) marshmallows

Pineapple pieces

1 packet glace cherries

Method: Mix all in whipped cream and sprinkle with coconut. Chill before serving.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.73.

2008: celebrating a blogging anniversary by revisiting some classics.

Mock Turkey (Made with Tomato Soup)

1 onion
1 tsp butter
little water
1/2 tin tomato soup
1/2 tsp mixed herbs
2 eggs
2-3 oz grated cheese
salt
pepper

Method: Place in frypan, onion chopped small, butter and a little water. Boil till tender. Add tomato soup, mixed herbs, salt and pepper. Add the slightly beaten eggs and grated cheese. Do not boil after the last two ingredients are added - just thicken. Add extra cheese for a thicker spread.

Source: contributed by L. Christophersen in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.16.

2008: celebrating a blogging anniversary by revisiting some classics.

Sultanas in Green Lime Jelly

1/2 lb. sultana grapes (large)

1 pkt. green lime jelly

2-3 tablespoons crème de menthe

1 bottle dry ginger ale (1 pint)

Method: Make up jelly using 1/2 pint hot ginger ale, then add other 1/2 pint cold. As jelly sets, add grapes. Top with whipped cream and serve with icecream.

Source: contributed by Mrs. L. Bungay in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Adelaide: 1971), p.35.

[The fate of the crème de menthe is unknown. Did the cook drink it?]

2009: celebrating a blogging anniversary by revisiting some classics.

Souper Souffle

1 can cream of celery, asparagus or mushroom soup

125g (4 oz) cheddar cheese, shredded

6 eggs, separated

Method: Combine undiluted soup and cheese in saucepan. Heat slowly stirring, until cheese is melted. Cool to room temperature. In large bowl, beat egg whites to soft peaks with electric mixer. In separate bowl, beat yolks until very thick, about 5 minutes. Gradually stir soup mixture into yolks, then fold into whites until no streaks remain. Pour into ungreased 8-cup soufflé dish or casserole. Bake in slow oven until well-risen, golden and fairly firm, about 1 hour. Serve at once. Serves 6.

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

2008: celebrating a blogging anniversary by revisiting some classics.

Fish Finger Salad

1 pkt fish fingers (fried). Place lettuce leaves on a plate. Mix some cooked rice, sweetcorn kernels & peas; add some mayonnaise. Put on to lettuce leaves, then cover with fish fingers, pineapple rings, & tomato slices.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.20.

2008: celebrating a blogging anniversary by revisiting some classics.

Mock Tripe

Cut up 1 or 2 mutton flaps into tiny squares, barely cover with water, sprinkle with salt and pepper and simmer until quite tender (there will be very little liquid left). Put aside till cool, when fat sets, skim and return to stove. Now add 1 pint milk, 3 sliced onions, and cook gently till onions are tender. Thicken with flour and milk, add a handful of chopped parsley and serve hot.

Source: contributed by Mrs Edwin Kleemann, Tanunda in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.22.

From 2008: celebrating seven years of blogging by revisiting some classics. And this is my 600th post. 

Tropical Tuna Casserole

1 large can Tuna drained

3 Tomatoes, peeled and chopped

1 large can Cream of Chicken or Celery Soup

1 medium can Crushed Pineapple, drained

1 small can Mushrooms

1 cup crushed Potato Chips

1 cup frozen Peas

250 gm grated Cheese

Method: Combine tuna with pineapple, soup, peas, tomatoes and mushrooms in saucepan. Cook over low heat until mixture boils, stirring occasionally. Spoon into casserole dish and top with the combined cheese and potato chips. Bake in moderate oven 180 degrees Celsius for 20-25 minutes. Serve hot.

Source: contributed by P.M.Howell in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

From 2008: celebrating a blogging anniversary by revisiting some classics.

Unusual Coleslaw

October will herald Unusual Coleslaw's seventh year of blogging, so I think it is time to dig into the archives in search of a month or so of memorable posts. Where it all began:

Unusual Coleslaw

1 cabbage

3 carrots

2 capsicums

3 onions

4 celery sticks

1 cup sugar

1 cup vinegar

3/4 cup salad oil

1 tspn salt

1 tspn mustard

1 tspn celery seed

Method: Shred cabbage finely, grate carrot. Dice remaining vegetables finely. Place together in large bowl. Sprinkle 1 cup sugar over vegetables. Boil together salad oil, vinegar, mustard, salt and celery seed. Pour over vegetables. DO NOT STIR. Cool. Cover bowl with a lid and leave in fridge for 24 hours. Mix and pour off excess liquid before serving.

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

2008

Edit 28/9/2014: Anne of the wonderful Queensland blog Pineapple Princesses (two pineapple enthusiasts who are brave enough to cook and eat their vintage recipes) has made 'Unusual Coleslaw' (and made Unusual Coleslaw's day!) and here it is. Anne tells me it is delicious:

Rissoles

1/2 kg Mince

1 small cup Milk

Pepper & Salt

1 pkt Chicken Noodle Soup or 1 pkt French Onion Soup

Dessert Spoon Soya Sauce

2 cups Flour

1 small cup Water

Oregano

Finely Chopped Onion

2 Eggs Beaten

Method: Combine ingredients and drop on hot plate. (Mushy mixture.)

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

Bacon Savouries

2 rashers bacon, finely chopped

2 stuffed olives

1 tbs canned capsicum

3 spring onions, chopped

14 slices of bread

1 cup tasty cheese, grated

2 tbs mayonnaise

1 tbs chopped parsley

1/4 tsp curry

30g melted butter

Method: Cook bacon until crisp then drain. Mix bacon, cheese, olives, mayonnaise, capsicum, parsley, onions and curry. Mix well. Remove crusts from bread. Flatten bread with rolling pin. Spread mixture on bread and roll up and secure with a toothpick. Cut bread in half. Brush with butter. Bake in oven at 180° for 10 minutes. Serve hot.

To freeze: Pack in airtight container for up to two months.

To reheat, place on greased tray and bake in slow oven for 20 minutes.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.9

Casserole

1Kg. Minced Meat

3 & 1/2 cups cold water

2 packets Chicken Noodle soup

1 cup rice

Onion finely chopped

Method: Mix together and put into a large casserole. Bake 2-2.1/2 hours 120C (250F).

Source: contributed by M. Kitschke in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.35.

Souffled Salmon Pots

1 220 g can pink salmon, drained and flaked

1 310 g can asparagus cuts, drained, juice reserved

1/4 cup cornflour

3 eggs, separated

1 250 g packet Australian non-fat continental style cottage cheese

1 tablespoon chopped parsley

1/4 teaspoon ground rosemary

1 teaspoon salt

Method: Combine flaked salmon and asparagus together. Season well with salt and pepper. Place in the base of individual oven-proof souffle pots or ramekins. Add sufficient water to asparagus juice to make up one cup of liquid. Gradually blend with cornflour. Place in a saucepan and stir over heat until simmering. Cook gently for 3 minutes. Cool. Beat cottage cheese, egg yolks and seasonings together until smooth. Blend in sauce. Beat egg whites in a clean dry bowl until stiff peaks form. Fold gently into cheese mixture. Carefully spoon over salmon and asparagus. Arrange pots on a baking tray. Bake at 180C for 45-50 minutes or till puffed and slightly brown on top. Serve with crisp tossed salad as a light nourishing luncheon or alternatively as a supper idea. Serves 6.

Source: Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.32.

English Fillet Mornay

1 lb English fillet

few chopped chives

2 hard boiled eggs

2 teaspoons plain cashew nuts

Method: Slightly cook fillet and break into pieces, cut eggs in chunks, halve the cashew nuts, add chives.

1/4 lb eating margarine

dash cayenne pepper

1/2 pint milk

Put margarine and milk and pepper into saucepan - when milk warm, add 1 flat tablespoon cornflour mixed with a little cold milk to make a thin paste - stirring all the time. Then pour over the fish etc working it in thoroughly. Transfer to a casserole dish. Top mornay with breadcrumbs and grated mild cheese. Reheat when needed. Serves 4-6.

Source: contributed by C. Anderson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.33.

Note: "English fillet" is classified by the Macquarie Dictionary Australian Word Map as "regional Australian English" found in the regions of Eyre and Yorke Peninsula and Adelaide (South Australia), the Wimmera and Mallee (Victoria) and Perth (Western Australia). It is smoked cod. 

Basic Dip

1/4 lb cottage or cream cheese

2 hard-boiled eggs

1 tablespoon chopped parsley

Method: Mix together well, then add a little milk until a smooth consistency. Add salt and pepper.

To the above mixture add either:-

1. 1 packet Onion Soup.

2. 1 small tin Asparagus tips, 1 cup chopped celery and 1/2 cup fried bacon.

3. 1 small tin sweetcorn.

4. 1 cup chopped ham.

5. 1 small tin anchovies.

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.2.

Lobster or Seafood Bisque

1 can mushroom or oyster soup, 440 g

1 can tomato soup, 400 g

1 can lobster meat or seafood of your choice

1/2 can slivered champignons, 125 g

1 carton cream, 300 ml

2 cans water (more or less depending on guest numbers)

Tabasco to taste

Method: Open all cans all together, add water and stir until well blended. Add seafood then cream; Continue to stir but don't reboil. If necessary season to taste. A dash of sherry before serving is an added plus. This bisque can be refrigerated and re-heated without destroying the quality of the dish.

Source: contributed by K. Martin in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.4.

Welsh Faggots

1&1/4 lbs pigs liver

4 oz white bread crumbs

3 teaspoons salt

1 pint boiling water

2 large onions

3 ozs suet

2 teaspoons dried sage

Method: Mince liver and suet and onion. Add crumbs, salt, pepper and sage. Place tablespoons of mixture in greased roasting dish. About 15 faggots and cook in oven 355F for 35 minutes. Pour boiling water round faggots and allow gravy to form. Serve hot with choice of vegetables.

Source: contributed by N. E. Halford in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.60.

Heavenly Dessert

1 tin evaporated milk, chilled

1 lemon jelly

1 pkt chocolate ripple biscuits

juice of an orange

1 small tin pineapple pieces

Method: Make juice of pineapple and orange up to 1/2 pint with water and bring to the boil. Add jelly, cool and partly set. Whip milk until thick and combine with jelly. Line large dish with crumbled biscuits. Cover with mixture, then top with remainder of crumbs and pineapple pieces. Serves 8.

Source: contributed by Mrs D Pearson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.70.

Asparagus Ham Rolls

4 thin slices ham (or corned beef)

small can asparagus spears

milk

500 g (16 oz) can cream of asparagus soup

30 g (1 oz) cheese

60 g (2 oz) butter or margarine

Method: Grease a shallow ovenproof casserole. Drain asparagus and divide into 4 equal bundles. Roll a slice of ham around each bundle and lay in a casserole dish. Add enough milk to asparagus liquid to make 2/3 cup, then mix with asparagus soup. Pour over ham rolls. Grate cheese and sprinkle on top, dot with butter, and bake in a moderate oven (180C - 350F) for 20 minutes or until lightly browned.

Source: contributed by R. Davidson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.6.

Caviar Pie

3-4 oz black caviar

2 oz butter

parsley and radishes

6 eggs

1 container sour cream

Method: Hard boil eggs and when cold, push through sieve or blender. Season with salt and pepper. Melt butter and add to eggs. Press into 8" pie dish and freeze for one hour. Pour sour cream on to egg mixture and freeze for one hour. Place caviar in a layer on top of sour cream. Decorate with radish rings and springs of parsley. Serve in wedges. This quantity serves about 12.

Source: contributed by R. Bryant in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.31.

This month's recipes are all taken from a new addition 

to my collection of Adelaide cookbooks:

Squid Rolls

Blend together 4 squid tubes, 2 cloves of garlic, 2 tbs butter and/or parsley or chives for taste and colour.

Cut off the crusts of thinly sliced loaf of white bread. Roll out each slice with rolling pin to flatten the slice of bread.

Spread each slice with the blended squid mixture, roll the slice up and secure with toothpick.

Deep fry squid rolls and serve.

Source: Recommended by D. Paterson in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11

Brain Patties

2 sets sheep brains, hard-boiled egg, onion juice, milk, cayenne, breadcrumbs, little butter, pastry.

Method: Line patty pans with good pastry and bake light brown. Soak brains in salted water for 1 hour, wash well, skin and blanch. Cook in salted water and milk. Rub them through a sieve. Mix with liquid in which they were booked. Add an egg chopped finely, a few drops of onion juice and a pinch of cayenne. Mix into a thick paste. Fill the patty cases with the mixture. Sprinkle with fine breadcrumbs and dots of butter. Bake until golden brown.

Source: contributed by Mrs P. S. Richardson (Plympton) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.5 [Jan. 18].

Ham and Tongue Mould

Four sheeps' tongues, 2 or 3 slices bacon or ham, 2 teaspoons gelatine, 1 tablespoon chopped parsley, hard-boiled eggs, pinch pepper.

Method: Boil tongues until tender; remove skin and bones and put through mincer with the boiled bacon or ham.

Dissolve gelatine in one cup of liquid in which tongues were boiled. Add to the mince with parsley and pepper. Line a mould with slices of hard-boiled egg and fill with the tongue mixture and allow to set firmly.

Source: contributed by Mrs D. Ward (Crystal Brook) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [Jan. 3].

Meatloaf in BBQ sauce

500g sausage meat

500g mince meat

1 cup bread crumbs

1 onion

2 tbs curry powder

salt and pepper to taste

1 tbs parsley

1 egg

1/2 cup milk

1/2 cup water

Garlic

Method: Combine everything together, mould in casserole dish, into an oval shape. Cook in moderate oven for 45 mins, then make the BBQ Sauce, see below. Discard the liquid and pour over the BBQ sauce, cook for 30 mins basting often.

BBQ Sauce

1/2 cup water

1/2 cup tomato sauce

1/4 cup worcestershire sauce

2 tbs vinegar

1 tbs coffee

30g butter or margarine

2 tbs lemon juice

1/4 cup brown sugar

Mix all ingredients in saucepan till dissolved.

Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.28

Schnapper de Glare

500 g Schnapper, 1 tablespoon butter, 2 tablespoons plain flour, salt and pepper to taste, 1.1/4 cups milk, 125 g grated cheese, 1/2 cup breadcrumbs, 250 g peeled tomatoes, 250 g mushrooms or small tin mushrooms (if desired), mashed potato.

Method: Cook some potato and mash. Boil or steam schnapper for five or six minutes, remove any bones or skin and put on to meat platter. Flake it up if liked. Make the cheese sauce by melting the butter, adding flour and cook a minute or two, then adding milk slowly, stirring all the time so as not to be lumpy. Stir while cooking, add cheese, salt and pepper. Cut up the tomato in slices and place around on top of fish. Mushrooms too, if liked. Spoon mashed potato all round and then pour the sauce on to fish. Sprinkle with breadcrumbs and a little grated cheese. Brown in oven about 25 minutes and serve at once from platter. This dish is best served in a large meat platter and quantities can be varied to suit the dish used, or whether it is served as entree or main dish.

Source: contributed by Mrs F. V. Elliott (Walkerville) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 13].

Creamy Chicken & Mushrooms

1 lge cooked Chicken

250gm Mushrooms sliced

1/4 cup Port

1 x 435 Cream of Mushroom Soup

1 tblspn Worcestershire Sauce

15 gms Butter

2 Onions chopped

1/2 cup Milk

Pinch Cayenne Pepper

1 x 300ml ctn Sour Cream

Method: Cut chicken meat into 2.5cm pieces. Heat butter in pan, add mushrooms & onions, cook until mushrooms are just soft, about 5 mins. Add port, undiluted soup, milk, worcestershire sauce & cayenne pepper. Bring to the boil, add chicken & sour cream, reduce to low, simmer until chicken is heated through. Serve with rice & side salad. Unsuitable to Freeze or Microwave. Serves 4.

Source: contributed by S. Barrett Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.33.

Country Quiche

3 eggs

3/4 cup milk

3/4 cup cream

1 cup chopped onion

1/2 cup grated cheese

1/2 cup chopped bacon

1 tspn chopped parsley

3/4 cup pastry mix

Method: Combine all ingredients in a pyrex dish and bake at 180-200C for 30mins. The pastry mix drops to the bottom and forms its own crust.

Variations:

Omit cream and use 1.1/2 cups milk.

Omit bacon and use ham or tuna, 1/2 tspn dry mustard and 1/2 tspn mixed herbs.

1 tomato and 1/2 cup shredded spinach or cabbage can be used.

Source: Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.15.

Savoury Chicken Charlotte

6 slices stale bread, 1 egg, 1/2 cup milk, browned crumbs, 2 cups thick white sauce, 3 cups cooked diced vegetables (peas, carrots, parsnips, celery), 1.1/2 cups minced cooked chicken, 1/2 cup minced ham, 1 tablespoon chopped parsley, 1 tablespoon grated onion, salt and pepper to taste, bacon rolls, tomato slices and parsley to garnish.

Method: Grease well a 20 cm tin, coat with browned crumbs. Remove crusts from bread, cut into finger lengths, dip in beaten egg and milk. Line sides of tin lightly, standing fingers upright. Combine sauce, vegetables, ham, onion, salt and pepper. Fill half into prepared tin, cover with diced chicken and parsley, then balance of sauce and vegetables. Pour remaining egg and milk over the top, allow to soak into mixture. Sprinkle top with browned crumbs, bake in moderate oven 45 to 50 minutes. Allow to stand 15 minutes before turning out. Turn out on to hot dish and garnish with bacon rolls.

Source: contributed by Mrs R. L. Baker (Myponga South) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 11 - "First Prize"].

Beef Doves

500 g chopped raw beef, 1 cabbage, two-thirds cup uncooked rice, salt, pepper.

Brown Tomato Sauce: 1 tablespoon dripping, 3 tablespoons flour, 1 chopped onion, salt, pepper, 2 cups tomatoes (chopped roughly), 1 cup stock or water.

Method: Wash cabbage, wash rice well. Mix rice and meat and season well with salt and pepper - a dash of cayenne included if desired. Place about 2 tablespoons of mixture in each cabbage leaf and roll up. Place in casserole with brown tomato sauce. Bake in moderate oven 450 deg. (f) 230 deg. C about 1 hour.

Sauce: Melt dripping, add onion and fry until brown. Add flour and brown, add chopped tomatoes then add water or stock, season to taste. Bring to boiling point. Simmer 15 minutes.

Source: contributed by Mrs H. Saschse (Tanunda) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.3 [Jan. 8].

Mock Chicken (From Pork)

1.25 kg loin of pork, 2 sticks celery, 1/2 onion, 1 carrot, 2 sprigs parsley, 1 teaspoon peppercorns, 1 whole clove, salt.

Method: Cover pork with 2.5 litres boiling water, add vegetables cut finely, salt and spices tied in muslin. Simmer slowly for 2&1/2 hours, cool, chill and slice. Bones may be removed.

Source: contributed by Mrs Correll (Kadina) and Mrs G. H. Martin (Kadina) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.8 [Jan. 31].

Note: Mrs G. B. Cundell (Metropolitan) puts a leg of pork in cold salted water, brings to the boil, simmers for 2 to 3 hours, and serves hot with thick parsley sauce.

Salmon and Pineapple Casserole

300 ml white sauce, cup crushed cornflakes, 2 tablespoons butter, 250 g tin salmon or tuna, small tin pineapple.

Method: Into a greased casserole dish pour a layer of white sauce, add a layer of drained pineapple and then a layer of fish. Repeat these three layers. Top with the crushed cornflakes which have been mixed with the melted butter. Heat through in a moderate oven - 30 to 45 minutes. This dish is quickly prepared in advance and is put in the oven about half an hour before it is required for serving.

Source: The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.89.

Crisp Crust Mince Pie

500 g cooked mutton, 2 large onions, 1/2 packet Kraft cheese, pepper and salt, 1/3 cup vinegar, 2 teaspoons sugar, 2 teaspoons Holbrook's sauce, hot water, 2&1/2 cups cornflakes, 1 egg, 2 tablespoons butter. 

For Gravy: 1/2 cup milk, 1/4 cup tomato sauce, 1 teaspoon vegemite, 1&1/2 cups water, flour or cornflour, 1/2 teaspoon salt, and pinch of sugar.

Method: Mince together the mutton, onion and cheese. Take the vinegar, sugar and sauce with sufficient hot water to fill a cup. Pour this over the mince and mix well. Place all in a pie dish, cover with the following crust. Crush the cornflakes, add to them the beaten egg and melted butter. Mix well and place on top of mince. Bake in a fairly hot oven until nicely browned. For the gravy, mix milk, tomato sauce, vegemite and water. Bring to boil and thicken with flour or cornflour. Add salt and sugar.

Source: contributed by Mrs E. Spiers (Hawker) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 15 - "Additional Prize"].

Asparagus and Sweet Corn

Large tin asparagus tips, large tin sweet corn, hard-boiled eggs, green peas if liked, pepper and salt to taste. Top with half cup coconut, 2 cups breadcrumbs, and grated cheese.

Source: The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.85.

Rabbit in Hollow Log (Using whole Marrow)

1 cooked rabbit, 125 g cooked ham, 1 cup dried breadcrumbs, 1 small onion, pinch thyme, 1 tablespoon chopped parsley, salt, pepper, 1 young marrow, 1 tablespoon melted butter, 1 teaspoon butter, 1 tablespoon flour, 150 ml milk, extra breadcrumbs.

Method: Remove meat from rabbit and cut into small dice, chop ham. Make thick white sauce by melting butter, adding flour and cooking 1 minute, then adding milk and stirring until thick and boiling. Boil 3 minutes. Grate onion, add meats, onion, breadcrumbs and seasonings to sauce and mix. Do not have it too moist. Season with salt and pepper. Peel marrow thinly. Cut slice off the top and scoop out seeds. Dust inside very lightly with salt. Fill with rabbit mixture. Fasten lid on with toothpicks. Brush marrow with melted butter. Roll carefully in dried breadcrumbs. Place in a well greased baking dish. Bake in a moderate oven about 45 minutes. Any cold meet may be used in this dish. Grated cheese may be added instead of ham and a little Worcestershire sauce if desired.

Source: contributed by Mrs S. M. Illman (Cunningham), Mrs B. H. Sugg (Gladstone) and Mrs G. Mueller (Wrattenbully) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.6 [Jan. 24].

Note: June's recipes will all come from my latest acquisition:

Marmalade Gingerbread

8 oz. S. R. Flour

2 level tsp. ground Ginger

1 level tsp. Cinnamon

3 oz. Margarine

8 oz. thick orange Marmalade

1 Egg

2 tbsp. hot Water

6 tbsp. Golden Syrup

Method: Sift flour and spices into bowl. Melt syrup and margarine over low heat, cool slightly. Make a well in the flour, pour in marmalade syrup mixture, beaten egg, then water and mix well. Bake one hour at 330 deg. in a greased and lined tin. Cut into fingers when cold.

Source: contributed by Felicity Horgan (Clare) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.19f.


Edit 24/5/2014: I made this - it rose and cooked evenly, tho' was not particularly high. The marmalade flavour was very intense.

Beef & Onion Casserole

750gms Oyster Blade Steak or Stewing Steak will do

1 x 435gms can crushed Pineapple drained

1 pkt French Onion Soup

1/2 - 1 Cup Water or Stock

Method: Dice meat, place in casserole, add pineapple, sprinkle with contents of soup packet add stock and simmer to cook in moderate oven 1/1.2 hours.

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

Layered Salad

1/2 small lettuce, shredded

250g finely chopped mushrooms

1 cup tasty grated cheese

2 tsp lemon juice

1 cup frozen peas

3 hard boiled eggs, diced

2 tsp french mustard

2 tbs sour cream.

Place in large bowl in layers

Make Dressing -

1 cup mayonnaise

1 tbs sour cream

2 tsp French mustard

2 dsp lemon juice

Method: Mix together and pour over salad, leave overnight (refrigerated) if possible or make the same day. Place a layer of finely diced tomatoes and spring onions or red onions and parsley. Top off with crispy diced bacon.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.18

Quick Seasoned Chicken Mornay

1 cooked Chicken broken away from bone into pieces, 1 pkt seasoned chicken & vegetable soup.

Method: Prepare soup as usual & add chicken, bring to boil & thicken.

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

Slugs

8 oz flour, 4 oz butter, 3 oz sugar, 1 egg, 1 tbspn coconut.

Method: Beat butter and sugar, add beaten egg, then coconut and flour. Roll in coconut. Bake 350 deg.

Source: contributed by D. Voigt in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.81.

Tuna Exotic with Ginger Rice

1 large can tuna, 1 tbsn oil, 1 green pepper sliced, 1 cup chopped celery, 1 cup sliced beans, 1 onion sliced, 1 cup crushed pineapple, 3/4 cup chicken stock, 1 dspn soy sauce, salt and pepper, 1 tbspn cornflour.

Method: Heat oil in pan, saute onion, pepper, celery and beans 5 mins. Add pineapple, stock, soy sauce, salt and pepper. Cover and simmer for 5 mins. Add drained tuna liquid. Thicken with cornflour, add tuna and reheat carefully. Serve with hot ginger rice.

Ginger Rice: - 3 cups hot cooked rice with 1 tspn ground ginger added.

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.22.