Chocolate Mints

1 pkt menz malt biscuits

1 pkt white mints, round ones

3/4 cup sweet cond. milk

Method: Crush bisuits [sic] and mints, and mix all together. Roll out then cut into squares.

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.167.

Note: I have made these and they are strong and delicious. I used Arnott's Chocolate Ripple biscuits. They were extremely sticky to roll and cut: a good sprinkling of icing sugar helped with this, plus immediate refrigeration.

Hoppy Australia Day

Kangaroo Tail Soup

1 Kangaroo Tail, jointed

1 cup Split Peas or Pearl Barley

2 sticks Celery

1 Carrot

Onion

Salt and Pepper

Method: Cook all ingredients and simmer until meat falls off bone. Skim grease and strain - the meat can be used to make Kanga Burgers.

*

Kanga Burgers

Use Meat from Soup

Chopped Onions

1 slice Bread, soaked in Water

Salt and Pepper

1 Egg

Chopped Parsley

Method: Mix all together and form into patties, fry in hot oil or fat.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.124.

Bean Salad

3 hard-boiled eggs

2 cups cooked green beans

1 white onion chopped

1 cup mayonnaise

2 dsp mustard pickles chopped

2 level dsp gelatine dissolved in a little water

Method: Mix all ingredients together and allow to set in refrigerator.

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

Meatballs in Tomato Soup

1 lb mince meat

1 onion

salt & pepper

1 sml tin tomato soup

1/2 cup uncooked rice

Method: Mix all ingredients together (except tomato soup) form into balls put into casserole dish & pour over tomato soup and equal quantity of water. Cook for 1 hour.

Source: contributed by P. Penna in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.22.

Sausage Meat Tart

500g sausage meat

1 cup milk

1 onion

1 packet chicken noodle soup

2 eggs

Short Pastry: -

2 level tablespoons lard or dripping

1 level tablespoon butter

1/2 small cup milk

1.1/2 cups S.R. Flour

1/2 teaspoon vinegar

Method: Beat lard and butter to a cream with vinegar and a pinch of salt. Then add milk and flour. Line a dish with pastry, put in mixture and bake in a moderate oven.

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

Mystery Cake

2oz butter or margarine

3/4 cup sugar

1 egg

1 dspn vinegar

1/2 cup rolled oats

1.1/2 cups S.R.Flour

1/2 cup milk

1/2 cup chopped dates

1 raw apple, peeled and chopped

vanilla essence

Method: Cream butter and sugar thoroughly, add egg, mix well, then add milk, flavouring, rolled oats, flour, dates, apple and vinegar. Mix well and bake for 25 mins or until cooked.

Source: contributed by E. Dodd in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.115.

Crunchy Salad

2 pkts 2 Min. Chicken Noodles, soak in 1.1/2 cups of boiling water with:

2-3 tsp sugar

1/4 cup oil

3/4 cup vinegar

Let cool.

Slice finely:

1/4 cabbage

bunch spring onions

2 sticks celery

8 tbs slivered almonds

Pour noodle mix over top of mixed salad.

Even better to eat - next two days.

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

Spiced Beef and Spaghetti Mornay

1lb Mince Meat

1 lge chopped Red Capsicum

1 level tspn Curry Powder

1 level tspn Mustard Powder

1 cup cooked Peas

Salt & Pepper to taste.

1 lge chopped Carrot

1 lge chopped Onion

1 lge chopped Apple

1 tin Tomato Soup

1 cup cooked Spaghetti

Method: Sauté mince & onion till brown. Add all ingredients except peas and spaghetti. Simmer for 1/2 hour. Then add peas & spaghetti 5 mins before serving.

Source: contributed by R. Hore in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.20.

Bett's Apple Champagne

Peel and roughly slice 2 lbs apples and place in a large container. Add 1 sliced lemon and 1 dspn vinegar and 1.1/2 cups honey or 2 cups sugar. Cover with 8 pts water. Leave to stand 24 hours, strain and bottle. Makes about 6 bottles. Leave stand 5 days before using. Watch it fizz!

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.148.

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