Heathers Happy Cake

2 pkts White wings sultana butter cake (use with sherry & not water).

500gms mixed fruit

1/2 cup soft butter

2 tspn mixed spice

4 beaten eggs

3/4 cup brandy or sherry

Method: Mix as directions on packet. Cook for 2 hours at 150C in lined tin with brown or greaseproof paper.

Source: contributed by H. Hackett in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.90.

Quick Chicken Dish

1 pkt Chicken Pieces (with or without skin), thickly coat chicken pieces with butter & coat with seasoned salt. Cook in Microwave - 10 minutes per 500 grams.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.31.

Fe[i]joa Cake

2 x 8" sponge tins, thickly greased with butter. Coat sides and bottom with cocoanut.

Beat 1 tin Carnation milk with 2 teaspoons vanilla until thick, add 4 tablespoons castor sugar and beat.

Dissolve 7 teaspoons gelatin in 1/2 cup boiling water, add to mix and beat. Add pulp of several Fe[i]joa and set.

Make lemon jelly with juice from tin of tropical fruit salad. Add a little of the fruit.

Join with cake mixture and cover with cream.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.52.

Swiss Top

1.1/2 cps. S. R. Flour

1/2 tsp. Salt

1/2 tsp. Celery Salt

Cayenne Pepper

1 oz. Butter

1 cp. cold mashed Pumpkin

1 Egg

1/2 tsp. Lemon rind

little Milk if required

Method: Sift flour, salt and pepper. Rub in shortening, add pumpkin, and lemon rind. Mix to dough with beaten egg and milk. Spread lightly on floured board, press 3/4" thick and put on top of meat. Glaze with egg and milk. Place in hot oven for 15 minutes until puff is well risen and golden brown. This top is O.K. on mince meat, steak and shepherd's pie.

Source: contributed by Mrs. R. Clarke (Spalding) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.65.

Mutton and Pork Surprise

2 shoulders mutton

250g. salt pork

4 tablespoons olive oil

Salt and pepper

2 carrots chopped

4 chopped onions

Chopped parsley

1 clove garlic chopped

1/2 bottle claret

Beef stock to cover

1 tin mushrooms

1 small tin champignons

4 tablespoons brandy

Juice of lemon

Method: Cut shoulder into bite sized pieces and roll in flour. Heat tablespoons each of olive oil and butter in frying pan and saute pork until crisp. Place pork in casserole and brown meat well on all sides in remaining fat. Season with salt and pepper. Add meat in casserole and pour in brandy. Brown carrots and onions. Add remaining ingredients and transfer to casserole. Pour wine and stock to cover. Cook in slow oven for 1 hour. Stir in 1 tablespoon butter worked with flour and cook for further 1-1.1/2 hours.

Source: contributed by P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.56.

Easy Beef Casserole

Stewing steak (enough for a meal) - chunk & place in casserole, sprinkle with port, add 1 pkt French Onion Soup, add 1 tin Cream Mushroom soup, sprinkle with granulated garlic[,] add chopped carrots & peas, cook slowly in oven for 3 - 4 hours.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.26.

Creamed Chicken with Riesling

1-2-3lb Chicken cooked

1/2 cup Green Capsicum

1 sml tin Champignons

1 tin Cream of Chicken Soup (must be Campbells)

1.1/2 cups cooked Ribbon Noodles

1 tblspn Plain Flour

2 oz Butter

1 lge Onion

1/2 cup chopped Celery

1/2 cup Riesling

1.1/2 cups Water with

(3-4 Chicken Cubes)

1/2 cup Cream

Method: Heat butter add onion, celery & capsicum & cook till tender (NOT BROWN). Blend in soup, flour & then chicken stock, Riesling to make a smooth sauce. Bring to boil & simmer gently for several minutes. Season to taste. Lastly add chicken which has been cut into bite size pieces, mushrooms & noodles. Blend in cream but do not boil again. Serve with baby carrots, green peas & potato straws.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.34.