Friday, March 28, 2014

Celestial Chicken

8 chicken pieces
2 tbsp plain flour
1 tbsp butter/margarine
1 tbsp oil
1 packet chicken noodle soup
1 cup water
425g can pineapple pieces and syrup
1 sliced carrot
1 sliced green pepper or sliced green beans

Method: Coat chicken with flour and brown in mixture of butter and oil. Place chicken in casserole and sprinkle with any remaining flour and the contents of packet of soup. Add 1 cup of water, pineapple pieces and syrup and the carrot. Cover and cook at 180C (350F) for 1&1/4 - 1&1/2 hours. Add green pepper or beans and cook for a further 10 minutes.

Source: contributed by Barossa & Light Legacy Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.124.

NOTE: The Pineapple Princesses have tested this recipe here.

Monday, March 24, 2014

Tasty and Quick Mince

2 Onions
1/2 kg Mince
1 Capsicum
1 small tin Champignons
Salt and Pepper
1/4 Cabbage

Method: Cook diced onions till transparent. Add mince and brown, add capsicum cut into strips and champignons with the juice, salt and pepper. Add shredded cabbage and place on top. Cook for short while to steam cabbage. Stir cabbage through mixture and serve. Do not overcook vegetables.

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

Thursday, March 20, 2014

South Sea Islands Fish Salad

500g garfish fillets
juice of 4 lemons
white vinegar
300ml carton of fresh cream
1 tsp salt
1 onion
1 red capsicum
1 tin coconut extract
sugarine liquid sugar

Cut garfish into bite-sized pieces. Add lemon juice.
Add diced onion and capsicum to mixture, then pour over only enough vinegar to just cover mixture.
Add 1 heaped tsp salt.
(Oop. . . important: needs to be in a glass or pyrex bowl. . . plastic is no good.)
Cover with Gladwrap and refrigerate for at least 18 hours.
(Best to prepare this dish the night before you need it.)
About 3 hours before you want to eat it, add the coconut extract and the fresh cream, and about 5-8 drops of sugarine. (More can be added if you like a sweeter taste.)
Serve on a bed of hot rice.

Source: contributed by Anne Wills in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.26.

Sunday, March 16, 2014

Jelly Slice

1 red or green jelly
1 pkt yo biscuits
6oz marg
1 tin condensed milk
2 lemons
1 dstspn gelatine
3/4 cup boiling water

Method: Make jelly first, crush biscuits, melt margarine & mix well. Press into a greased lamington tin 10 x 12". Beat condensed milk with juice of 2 lemons, add 1 dessertspoon gelatine to hot water to dissolve. Add to mixture (will be very thin but soon thickens). Pour immediately onto biscuit mixture. When mixture is set & jelly cool, pour jelly onto top of condensed milk. Leave to set & then cut into fingers.

Source: contributed by D. Huppatz, L. Gill & F. Langman in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.97.

Edit: I have made this in the past (with butter not marg.) and it was delicious:

Wednesday, March 12, 2014

Spinach Dip in Cob Loaf

1 packet frozen spinach (drained very well)
1 cup mayonnaise
2 tubs sour cream
1 packet spring vegetable soup mix
2 spring onions
1 tin crab meat

Method: You must drain the spinach of all juice. Mix all ingredients in mixing bowl.
Place in fridge - Best to make the day before.
Cut the top of the cob loaf as the lid. Pull out the bread inside (keep).
On the day you want to use, pour the dip into the cob.
Place lid on top and serve with the inside bread, carrot and celery sticks.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.12. 

Saturday, March 8, 2014

Beef Tropicana

1 Kg. minced steak
1 egg
1 packet pea and ham soup
1 large tin pineapple pieces.

Method: Mix together mince, soup, egg and fry lightly. Place in casserole and cover with pineapple pieces. With juice of pineapple make up to 4 cups with water and add 2 tablespoons soya sauce. Boil and thicken with cornflour, pour over rissoles and cover with lid. Cook for 45 minutes in moderate oven.

Source: contributed by G. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.39.

Tuesday, March 4, 2014

Rice and Salmon Baked

1 tablespoon butter
1 small can salmon
1.1/2 tablespoons flour
1/2 cup grated cheese
1 cup cream of onion soup
2 cups cooked rice
3/4 cup evaporated milk
1/2 cup breadcrumbs tossed in melted butter

Method: Melt butter, add flour, blend well and cook 2-3 minutes. Mix together onion soup and milk, add to pan and stir till boiling. Fold in flaked salmon and liquid from can, rice and cheese (save some for topping), turn into casserole and sprinkle with cheese. Put bread crumbs in border around dish. Bake in moderate oven 180C (350F) till cheese bubbles and fish is heated through.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.40.