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.