Ham au Gratin

2 tbspn butter, 1/2 cup mayonnaise, 1/2 chopped onion, 1/2 cup sour cream, 7&1/2 oz can mushrooms, 1/2 cup grated sharp cheese, 15 oz can asparagus tips, 1 tbspn mustard, 2 cups cubed ham, 1/2 cup grated cheese.

Method: Fry onion in butter in a frypan until tender, stir in next 7 ingredients. Pour into a greased 3 pint casserole and sprinkle with last 1/2 cup cheese. Place under griller for 5 minutes until browned and heated through.

Source: contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.5.

Jellied Plum Pudding

1/2 lb prunes, 2 cups water, small stick cinnamon, 3 tspn gelatine, extra 1/2 cup cold water, 4 oz chopped dried figs, 3 oz seedless raisins, 1/2 cup sugar, juice of 3 oranges and 2 lemons, 3 tbspn sweet sherry, 2 oz chopped glace cherries, 2 oz chopped blanched almonds.

Method: Place prunes, cinnamon stick and water in saucepan, bring to a boil, and simmer until tender. Remove stones and chop prunes. Reserve 3/4 cup hot prune juice. Soften gelatine in extra cold water and dissolve by pouring on reserved hot prune juice. Combine prunes and gelatine with all remaining ingredients, mix well, pour into 3 pint pudding mould. Chill until set, overnight if possible.

Source: contributed by Vera Hentschke in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.25.

source

Glazed Ham

Plumrose shoulder ham

1/2 cup brown sugar

1 desspn corn flour

white vinegar 1 desspn

pineapple rings

pineapple juice

2 tspn french mustard

Method: Fasten pineapple rings to ham with tooth picks. Mix other ingredients together and pour over ham, bake 20-30 minutes in moderate oven. Basting frequently.

Source: contributed by D. Frances in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.79.

Christmas Carrots

2 cups sliced fresh carrots

1/2 cup water, or beef stock

1t cornflour

3T sauterne

1T chopped parsley

1T butter

1t lemon juice

Salt and black pepper to taste

Method: Boil the carrots over medium GAS flame till tender but crisp in the water or beef stock approx. 5-8 minutes. Add the butter, lemon juice, parsley and pepper. Blend the cornflour with the sauterne, and stir into the carrots. Mix and boil for 3 minutes over medium GAS flame.

Source: 1979 Christmas Cookery with Gas from the Home Service Department South Australian Gas Company ([Adelaide]: South Australian Gas Company, 1979), p.4

[t = teaspoon; T = tablespoon]

Christmas Turkey, Belle Vue

1 No. 50 turkey, baked and cold

1 large stick celery, finely chopped

2 kg apples, finely chopped

1 tsp. gelatine, dissolved in

1/2 cup water

salt and pepper

1 litre mayonnaise

Method: Carefully remove legs and breasts of turkey. Carve the breasts into thin serving slices. Fill cavity of turkey with salad made from celery, apples, mayonnaise, salt and pepper mixed together. Replace legs and carved sliced breasts. Secure in position by brushing with gelataine [sic]. Decorate with slices of pineapple, orange, walnut pieces and glace cherries. (Serves 6-8).

Source: Windsor Wonderful Recipes with compliments Windsor Poultry Service, 14 Sturt Street, Adelaide 5000 (Adelaide, n.d.), p.12.

Christmas Pudding - Cold

1 lb. lady fingers

1/2 lb. shelled almonds

1/2 lb. crystallised cherries

1 pint hot milk

1/2 cup sugar

1 lb. macaroons

1 pint sherry wine

2 tablespoons flour

1 quart cream, whipped stiff

1 egg

Method: Soak the macaroons in the wine. Blanch and chop the almonds, not too finely. Make a custard by mixing sugar and flour with the egg until very light, add gradually to the hot milk, and let cook in double boiler until very thick, stirring constantly. Cool, add almonds, cherries and the cream whipped very stiff. Line glass bowl with lady fingers, cut in halves. Add the custard, macaroons, cream, putting cherries all through the bowl. Pile cream on the top and decorate with cherries.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.60.

Christmas Biscuits

1 lb. butter

1 lb. ground rice

5 eggs

1 lb. sugar

2 lb. SR flour

pinch salt

Method: Cream butter and sugar, add eggs one at a time, then ground rice, sift flour and salt, add, mix well. Divide mixture into three. First: add 2 teaspoons lemon juice, a few drops essence lemon. Second: 1 teaspoon vanilla, 1 dessertspoon cold water, 2 tablespoons coconut. Third: 3 dessertspoons extract malt, 3 dessertspoons Golden Syrup. Put through a biscuit forcer and bake in moderate oven about 10 to 15 minutes.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 103.

Craig's Lemon Finger Dessert

6oz castor sugar, 4oz butter, 4 eggs separated, rind and juice of 1 lemon, sponge fingers.

Method: Cream sugar and butter until very fluffy and white. Add egg yolks, juice and rind of lemon (grated). Beat egg whites separately until very fluffy (well beaten). Mix gently, fold into other mixture. Layer of fingers on bottom of dish, cover with some mixture, another layer of sponge fingers and remainder of mixture. Leave overnight.

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Volume 2. By St. Paul's Congregation, Yorketown (1988), p.92.

Scotch Finger Sweet

1 pkt Scotch-Finger biscuits, 1 tbspn sugar, 1 pkt dried apricots finely diced, 1 pkt lemon jelly crystals.

Method: Soak apricots for 2 hours, then boil for 5 mins with sugar. Place biscuits in dish rough side up. Add jelly crystals to apricot mixture and pour over biscuits. When cold, top with whipped cream. (Make recipe the day before you want to serve).

Source: contributed by S. Lienert in Lutheran Jubilee 150 Cook Book 1838-1988 Volume 2. By St. Paul's Congregation, Yorketown (1988), p.72

Date Fingers

250g chopped dates

2 tsp mango rind

1/2 cup sugar

1/2 cup sun-flower seeds

2 tbsp sesame seeds

1/4 cup mango juice

90g butter

2 eggs beaten

1&1/2 cups wholemeal s.r. flour

Method: Boil dates, mango juice and rind, butter and sugar together for a few minutes, when cool add eggs, flour and seeds. Spread in swiss roll tin and cook in moderate oven about 1/2 hour. Cut into fingers when cook. (You can sprinkle sesame seeds on top before baking.)

Source: contributed by R. Eiffe in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Savoury Fingers

Butter bread and spread with one of the following. Cut into fingers and bake in a moderate oven for 10-15 minutes. Serve hot or cold. Store in an airtight container for further use.

* vegemite or promite and grated cheese

* parmesan cheese and garlic salt

* sesame or poppy seeds

* tomato paste/pesto topped with bacon bits and grated cheese

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.85.

Florencia Fingers

3 oz. butter

2 tablespoons Golden Syrup

1 oz. mixed peel chopped

1 oz. glace cherries

4 oz. rolled oats

1 oz. brown sugar

1 oz. walnuts or almonds chopped

1/2 cup flour (wholemeal plain if possible)

Method: Melt butter and syrup. Add oats, peel, cherries and nuts and flour. Mix thoroughly. Press into 7" square tin. Bake 20-30 minutes, 360F. When cool, top with 4 oz. cooking chocolate melted with 1 oz. copha.

Source: contributed by M. O'Lean, A.C.H. Mallala Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.49

Fish Finger Salad

Method: 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.

(from the archive)

Cheese Fingers

(makes approximately 50)

1/4 cup plain flour

1/4 cup S.R. flour

1/4 tspn. paprika

1/4 tspn. salt

45g tasty cheese, cubed

15g butter or margarine, soft

1 egg, beaten

1 tbspn. water

small pinch cayenne pepper

Method: Mix flours, cayenne pepper, paprika, salt, cheese and butter until mixture is well combined. Add egg and water. Mix until a dough forms. Knead lightly on a floured board and roll pastry to 1/2 inch thickness. Cut into strips 3in. x 1/2in. and place on lightly greased oven trays. Sprinkle with salt. Bake in moderate oven for 10 mins. or until golden brown. Cool on the tray.

Note: Store cheese fingers in an airtight container.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.5.

Honey Bubble Fingers

4 oz butter or margarine

4 oz sugar

2 Tbls honey

4 cups rice bubbles

1/2 cup coconut

1 cup peanuts

Method: Melt butter, add sugar and honey, simmer for 5 mins. Add rice bubbles, coconut and peanuts and mix well. Press into slab tin. Sprinkle with coconut. Cut into fingers while warm. Keep in refrigerator.

Source: contributed by M. Arthur in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.100.

Celery Fingers

Cut celery in short fingers 2" long.

Filling: Cottage cheese, mayonnaise dressing, finely chopped onion, salt. Mix together and fill celery fingers then sprinkle with grated cheese and a little cayenne pepper or finely chopped parsley.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.4.

Flaky Fingers

1/4 lb butter

1/2 cup brown sugar

2 cups cornflakes

1 cup SR flour

1 cup coconut

salt

Method: Cream butter and sugar well, add dry ingredients. Stir well. Press into greased tin. Bake in moderate oven for 20 mins. Ice when cold.

Source: contributed by B. Thomas in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.100.

Finger Sticks

1.4 kg small chicken wings (about 15)

1/2 cup sugar

3 tbs. cornflour

1 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. pepper

3/4 cup water

3/4 cup lemon juice

1/4 cup soy sauce

Method: Cut tips off chicken wings and discard. Divide each wing in half by cutting through joint with a sharp knife. Place wings in a single layer on broiler pan rack. Bake in hot oven, turning once, for 30 minutes. Mix sugar, cornflour, salt, ginger and pepper in a small saucepan; stir in water, lemon juice and soy sauce. Cook, stirring constantly, until mixture thickens and boils 3 minutes. Brush part over chicken wings. Continue baking, turning and brushing several times with remaining lemon mixture, 40 minutes or until richly glazed. When ready to serve, place in a chafing dish or keep-hot server. Frame with a ring of thin lemon slices, serve hot. (12 servings).

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.50

Almond Fingers

250g butter

1/2 cup caster sugar

2 tspns. grated lemon rind

2 & 1/2 cups plain flour

1 egg white

60g slivered almonds

2 tbspns. sugar extra.

Method: Cream butter, caster sugar and lemon rind, until light and fluffy. Fold in sifted flour. Beat egg-white until soft peaks form, gradually fold into creamed mixture. Place into greased 7 in. x 11 in. lamington tin, spread evenly with spatula. Sprinkle with sugar and almonds. Bake in moderate oven 3/4 hour. Cut while hot. Cool in tin.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.143.

Jenny's Savoury Fingers

To one beaten egg add 1 tablespoon French Onion Soup powder. Add grated cheese to make a firm mixture. Spread onto toasted bread, cut into fingers and brown in oven or under griller.

Variations or additions to above. Chopped capsicums, onion, drained sweetcorn, rashers bacon, chopped.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.9.

Pineapple Crumble with Coconut Topping

850g crushed pineapple

1/2 cup caster sugar

2 lightly beaten eggs

3 passion fruit

300g sour cream

2 tbspns. plain flour

Method: Combine undrained pineapple and passion fruit in shallow ovenproof dish, sprinkle with 1/3 sugar. Mix sour cream, eggs and remaining sugar and sifted flour on bowl. Beat until smooth. Pour over pineapple mixture. Sprinkle with topping. Bake in moderate oven for 30 mins. or until set and golden brown.

Crumble topping

1/3 cup brown sugar

1 tspn. grated orange rind

2/3 cup plain flour

1 cup coconut

90g butter

Method: Combine sifted flour, sugar, coconut, rind and 1/2 tspn. nutmeg in bowl. Rub in butter.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.117.

Banana and Ham Entree

2 bananas

6 slices ham

1 tablespoon lemon juice

1 tablespoon prepared mustard

Cheese sauce:

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

1 cup milk

1/2 cup grated cheddar cheese

Pinch cayenne

Method: Melt butter in sauce pan and stir in dry ingredients. Add milk and bring to boil stirring constantly. When sauce is smooth and thick, add cheese. Pour sauce over rolls and bake at 350F until brown approx. 15 mins. rolls.

Peel bananas, cut into halves lengthwise. Dip bananas in lemon. Spread mustard on one side of slices of ham, and roll around banana half, secure with toothpick. Arrange in greased dish. Cover with sauce.

Source: contributed by Mrs Colleen Dearing (President, A.C.H. Rostrevor Aux.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.46.

Jan's Fete Stoppers

6 oz. butter

1&1/2 cups sugar

Cream together, add

3 eggs

6 teaspoons milk

Beaten together, add

4&1/2 cups S.R. flour

1 teaspoon vanilla

500g mixed fruit

Method: Bake in hot oven for 10 minutes. Ice with lemon icing. Makes approximately 80 biscuits.

Source: contributed by Jan Mitchell (A.C.H Lameroo Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.46.

Tuna Croquettes

2 cups cooked rice

1 can tuna (420 g)

1/4 cup milk

1 egg, separated

1 can mushroom [soup] (375 ml)

1/4 cup grated cheese

Method: Combine tuna, rice, egg yolk and 1/2 cup mushroom soup. Spread on plate and chill well. Roll into balls, drop into egg white. Roll into crushed cornflakes. Deep fry. Add milk to rest of soup and serve over croquettes.

Source: contributed by N. E. Hulford in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.35.

Juicy Roast Chicken

3 lb chicken pieces

1 can (440 g) cream of chicken soup

1/2 cup dry white wine

1&3/4 oz butter

Method: Put chicken in shallow baking dish, dot with butter. Roast for 1/2 hour hot oven. Pour over the soup and wine and bake further 3/4 - 1 hour. Remove chicken to serving dish and serve with gravy - skim excess fat away.

Source: contributed by R. Newbury in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.41.

Cheesey Bits & Pieces

2 pkts. long pretzels broken into pieces

250g salted peanuts

90g butter

4 tbspn. oil

1/2 tspn. salt

1&1/2 tspn. paprika

2 tspn. Worcestershire sauce

1 tblspn. chopped parsley

1 clove garlic, crushed

2 tbspns. Parmesan cheese (grated)

Method: Place pretzels and peanuts in a baking dish. Melt butter, add oil, salt, paprika, Worcestershire sauce, parsley and garlic. Sprinkle over pretzels and nuts. Bake in a slow oven for 45 mins. stirring occasionally. Sprinkle with cheese and toss lightly. Cool and serve as a nibble.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.5.

Sweet and Tangy Chicken

1 chicken cut into 6-8 portions

4 cloves pressed into peeled onion

1/2 cup vinegar

1 x180 g can mandarin segments, drained and juice retained

2 tablespoons cornflour, blended with 2 tablespoons water

1 green pepper, cut into strips

2 spring onions

1/2 cup condensed milk

1 teaspoon salt

Method: Place chicken, onion, white vinegar and juice from mandarins in large saucepan. Add enough water to just cover chicken. Cover and poach for 40 minutes. Cool. Rapidly boil liquid until reduced to two cups. Remove and discard bones from chicken, add cornflour to stock and stir till thickened. Add chicken flesh; pepper and spring onions. Cook for 5 minutes. Blend in milk and add mandarin segments.

Source: contributed by R. A. Newberry in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.40.

Impossible Custard Tart

4 eggs

125 gm butter

1/2 cup plain flour

2 cups milk

1 cup sugar

1 cup coconut

1 teas. vanilla

Method: Mix all ingredients to-gether (preferably in blender) - pour into a greased pie plate. Bake 180C for one hour or until set.

(flour settles and makes crust base, coconut forms the topping, and egg custard filling forms the centre).

Source: contributed by L. March in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.9.

Tuna Italien

(Serves 4)

4 capsicums

1 tomato, chopped

1/2 cup celery, sliced

1 cup All-Bran

1/3 cup onion, chopped

12 oz. [325 gm.] tuna canned

2 tablespoons chopped parsley

1 teaspoon pepper

1 teaspoon salt

2 teaspoons lemon juice

Method: Remove tops of capsicums, take out the remaining seeds and place in boiling water for 3 minutes. Drain. Combine other ingredients and fill the capsicums with the mixture. Replace the tops and cook in a moderate for 25 minutes.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.36.

Quick Pudding

Sift together 1 cup flour, 2 teaspoons baking powder and a pinch of salt. Add 1/2 cup sugar, 1 cup raisins and 1/2 cup milk. Combine and put into a greased pie dish. Mix 2 tablespoons treacle, 2 cups boiling water and 1 tablespoon butter. Pour this sauce over the batter and bake in a moderate oven about 1/2 hour. As the batter rises, the sauce drops into it and moistens the batter.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.119.

Mushroom Pate

4oz mushrooms finely chopped

1 oz butter

8 oz cream cheese

8 oz liverwurst

2 tablespoons wine vinegar

Method: Saute chopped mushrooms in melted butter until golden brown. Drain well. Add remaining ingredients and beat well. Pour mixture into oiled long tin previously lined with aluminium foil. Chill. Serve with biscuits (or dark rye bread) and radishes.

Source: contributed by C. Anderson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.8.

Peach Meat Loaf

Meat Loaf

1&1/2 lb. [750 gm.] minced steak

1 large onion, finely chopped

1 egg, beaten

1 teaspoon salt

1/2 teaspoon pepper

Filling and Topping

27&1/2 oz, [825 gm.] can peach halves, drained

1 cup All-Bran or Bran Buds

1 cup chopped walnuts

1 tablespoon brown sugar

1/2 teaspoon cinnamon

Method:

Meat Loaf:

Combine all ingredients, mix well and shape into two flat meat loaves.

Filling and Topping:

Set aside 4 peach halves for decoration and mash remainder with a fork. Add remaining mixture onto one of the loaves. Place other loaf on top and spread with remaining peach mixture. Decorate with the four peach halves. Place in an oven dish and cook in a moderate oven, 180C gas, 190C electric (350F gas, 375F electric) for 1 hour, or until cooked. (4 to 6 servings)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.31.

Wine-Flavoured Prawn Curry

125 g (4 oz) butter or substitute

1 clove garlic

1 large onion

1 green pepper

1 carrot

1 tablespoon chopped parsley

good pinch basil

1 tablespoon flour

1/2 teaspoon salt, pepper

2 cups chicken stock

1 kl. cooked shelled prawns

3 stalks celery

1 apple

2 tomatoes

1 bayleaf

1 dessertspoon curry powder

good pinch nutmeg

1 cup dry white wine

Hot fluffy rice

finely chopped parsley

Method: Melt butter in pan, add chopped onion and crushed garlic, saute until soft but not coloured. Add finely chopped celery, green pepper, apple, carrot, tomatoes, and parsley. Cook, stirring a few minutes. Add bayleaf and basil. Saute over gentle heat until vegetables are softened. Sprinkle in flour, curry powder, salt, pepper and nutmeg. Stir well, cook for 5 minutes. Slowly add chicken stock and wine; simmer 15-30 min. Add prawns for last 10 minutes of cooking time. Arrange border of hot cooked rice round serving dish, spoon hot curry into centre, garnish with parsley. 2 Cups of diced chicken pieces (cooked) or cubed beef may be substituted for the prawns.

Source: contributed by K. Martin in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.34.

Magic Biscuit Bars

125gms (4ozs) melted butter

100gm pkt. choc bits

1&1/2 cups cornflakes

1&1/4 cups coconut

1 cup chopped pecan or walnuts

400gm condensed milk.

Method: Pour melted butter into a foil slab tin - sprinkle cornflakes evenly over top and press lightly into a crust. Over the crumbs sprinkle the nuts, choc bits and coconut. Pour milk evenly over all. Bake moderate oven until lightly browned and set (25-30 mins). Cool 15 minutes in tin on wire rack. Cut into squares or slices when cool.

Source: contributed by L. March in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.6.

Barbecue Steaks with Beer

This marinade is for 4 steaks so will need to be doubled for more.

370 mls beer

1 tbspn. hot sauce

1 tbspn. soy sauce

2 tspns. prepared mustard

2 tbspns. tomato sauce

1 tbspn. cornflour

Method: Combine beer, hot sauce, soy, tomato sauces and mustard. Pour over steaks and marinade at least 2 hours. Cook steaks on barbecue until tender. You can keep brushing with marinade if liked. The remaining marinade can be added to cornflour. Stir over heat until sauce boils and thickens. Spoon over steaks.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.43.

Cold Tea Pudding

1 cup butter

1 cup flour

1 cup breadcrumbs

1 cup sugar

1 tspn. nutmeg

lemon peel

2 cups fruit

lemon essence

Method: Rub all together and mix with 1 cup cold tea with 1 teaspoon carb. soda stirred well into it. Boil in cloth for 3 hours. (Coffee may be substituted for tea).

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.112.

A Special Chicken Dish

Pull apart a cooked, hot chicken and place in bottom of casserole. Cover with slices of hard boiled eggs and asparagus. Save the stock from the chicken to cover the mixture. Dice 1 carrot, 1 onion, celery and 1 parsnip. Add to the stock and simmer until vegetables begin to soften. Thicken with 1/2 cup sherry, 1 cup cream, a large dob of butter and chopped parsley. Pour over prepared chicken. Liberally sprinkle top with breadcrumbs and blanched almonds. Heat in oven and serve with fried rice.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.91.

Crab a la Newberg

1 - 16ozs can asparagus soup

1 - 8ozs can mushrooms

1 tin crab meat

1 pint milk

1/2 pint cream

3 tlbspns sherry.

Method: Mix together, - heat but do not boil. Serves 6-8 people.

For extra add can of onion soup.

Source: contributed by Mrs. A. Grieve (Jun) 'Patanga' in A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.2.

Marinated Mutton Flaps

Bone flaps and remove any excess fat then cut into thin strips. Flaps can be just jointed and cut through if bones preferred. Place meat in marinade. This marinade will have to be doubled if more than 1 flap is used.

Marinade:

1 cup soy sauce

1/2 cup sugar

1/2 cup vinegar

1/2 cup pineapple juice

2 tspns. salt

1/2 tspn. garlic

Method: Mix together and bring to the boil. When cool pour over meat and marinate for a minimum of 4 hours. Cook on barbecue - they are delicious.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.48.

Chicken Casserole

1 chicken or approx' 2lb chicken pieces, cook chicken in foil for approx' 1 hour. Strip cooked chicken from bones and cut up meat. Place in casserole or saucepan.

Mix up either a packet or a tin of cream of chicken soup.

1&1/2-2 chicken cubes, 1 pint of water[,] 1 tablespoon Soya Sauce, Pinch Nutmeg, 1 finely chopped onion, 1 tblspoon plain flour, 1 tablspoon butter.

Bring the above to the boil and simmer until thickened. Add 7 oz tin mushrooms or champignons, 1 small tin pineapple pieces (not juice).

Pour over chicken and simmer gently until required. Serve with rice if desired.

Source: contributed by Mrs. [?.] Staritski, Lucindale in A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.3

Apricot Oysters

185g butter or margarine

250g dried apricots

2 eggs

125g cornflour

375g S.R. flour

125g sugar

Method: Cream butter and sugar, then add eggs, then fold in flour. Roll out and cut into small rounds (approx. 5 cm rounds). Place an apricot on each round then cut out more rounds to place on top. Bake in moderate oven for 10 mins. When cool ice with white icing.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.143.

Chicken Savoy

12 ozs cubed chicken cooked, 2 ozs can mushrooms, 2ozs butter, 1 sliced red capsicum, 1 sliced onion, 1 cup white sauce (with 1/2 tspn chopped parsley)[,] 4 olives, 4 slices of buttered toast.

Method: Fry capsicum in butter, add mushrooms and onion. Stir into sauce, add chicken. Pile on toast and garnish with olive.

Source: A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.4.

Ginger Pie

1&1/2 pkts. ginger biscuits

1/4 lb. melted butter

Method: Mix together and line buttered pie plate with mixture.

Filling:

2 teacups water

6 tbspns. golden syrup

3 tbspns. custard powder

3 oz. chopped ginger

Method: Put all the above ingredients into a saucepan. Stir until it thickens - when cold add chopped ginger. Top with whipped cream.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.114.

A Party Dish. Chicken with Walnuts.

2 ozs walnuts, 1 small onion, 1 small red pepper, 4 tblspns oil, 12 ozs cooked chicken cut in strips, 1/2 pint chicken stock, 1/2 oz. cornflour, 1 tbpsn soy sauce, 2 tblspns sherry, 5 ozs can water chestnuts drained and sliced[,] 4-6 ozs cooked rice, chopped parsley.

Method: Fry walnuts coars[e]ly broken, sliced onion and sliced pepper in oil, until tender but do not brown, stir in chicken, add stock. Mix cornflour with soy sauce and sugar[,] add to ingredients in pan and simmer for 3 mins stirring constantly[,] add sherry and chestnuts and warm through.

Serve hot with rice, sprinkled with parsley.

Source: contributed by Mrs. P. Paltridge, 'Tapinue' in A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.4.

Cabbage Vegie Dish

I often cook this dish whilst staying in the caravan as it only uses the one saucepan and hot plate. It's rather nice with barbecues as a change from salads.

Place 1 oz. margarine in a large saucepan and melt, add sliced celery, thin rounds of carrots, capsicum sliced, small sprigs cauliflower and rough chopped cabbage. Stir melted margarine through vegies, sprinkle with pepper, replace on hot plate, medium heat, lid on - takes 10 to 15 mins. Do not overcook. Mushrooms and/or bacon can be added.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.43.

Patio Scrolls

Make an unsweetened scone dough and roll out on floured board a 20 cm x 23 cm rectangle. Brush dough with melted butter than sprinkle with 1 cup of tasty grated cheese, 1/2 pkt of creamy onion soup and 2 tablespoons of chopped gherkin. Roll up as a swiss roll and cut into 10 slices. Place slices cut side up on greased 18 cm sandwich tin. Pour over 2 tablespoons of melted butter. Bake at 200C for 20-25 mins. These can be eaten hot or cold but like scones are much nicer hot.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.10.

Chilled Asparagus Soup

2 x 340g can asparagus spears or cuts

1 chick stock cube

1/2 cup water

1 x 110g can Nestles cream

1/4 tspn. salt

1/4 tspn. pepper

Method: Combine all ingredients in a blender or food processor and blend for 1 min. Pour into saucepan and heat stirring until luke-warm. Cool and chill.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.28.

All-Bran Quiche

Pastry:

1/2 cup All-Bran or Bran Buds

1/4 cup milk

3/4 cup S.R. flour

pinch salt

2 oz. [60gm.] butter

Filling:

2 rashers bacon, chopped

1 medium onion, finely chopped

4 oz. [125 gm.] Cheddar cheese, grated

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup milk

2 eggs, beaten

Method:

Pastry:

Soak All-Bran or Bran Buds in milk until liquid is absorbed (approximately 5 minutes). Sift flour and salt; rub in butter until mixture resembles fine bread crumbs. Add bran mixture and knead lightly. Roll out pastry to line a 9" (23 cm.) pie plate.

Filling:

Fry bacon and onion until golden brown. Place into pastry case and sprinkle with cheese. Combine salt, pepper, milk and eggs and pour over cheese. Bake in a moderately hot oven, 190C gas, 200C electric (375F gas, 400F electric) for 10 minutes. Reset oven to 160C. [?]

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.20.

Frimsel Soup

3 or 4 quarts [3 or 4 lts.] stock

2 turnips

3 carrots

1 onion

1 head celery

1 bunch mixed herbs

1 lb. [500 gm.] frimsels

1 pinch saffron

Method: Cut the vegetables as for Julienne soup, boil well in the stock until cooked. Half an hour before serving add the frimsels and saffron.

FRIMSELS: Beat an egg well with a pinch of salt, then sufficient flour (wholemeal) to thicken it enough to roll out. Roll as thin as a wafer, allow to dry, then fold and cut as thin as vermicelli; add these to soup.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.15.

'Uncooked' Flan Filling

Fill uncooked flan with mixture of mixed dried fruits (sultanas, raisins, currants, mixed peel, cherries). Just about cover with cream (good way to use leftover which needs using). Sprinkle with sugar, and optional coconut. I add a dusting of mixed spice before adding cream. Special occasions add chopped nuts and stir rum through the fruit before putting into the base. (Very rich - only need a sliver served). Then cook as usual or until slightly golden.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.121.

Mum's Brown Stew

3lb Skirt steak

1 dsspn Brown Sugar

1/2 cup Plain Flour

Small tin Tomato Soup

Salt and Pepper

Small tin crushed Pineapple

1 stalk Celery

1 small tin Water

1 large Spring Onion

Method: Remove excess fat from steak and cut into squares. Roll steak in flour and brown in 2 tbspn fat or oil. Place in casserole dish with salt, pepper, onion and celery. Combine all other ingredients and add to casserole. Cook in moderate oven 2 hours.

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

Repost: http://unusualcoleslaw.blogspot.com.au/2009/03/mums-brown-stew.html

Chicken Spread

Melt 2 tabspns. butter and fry 2 chopped onions. Add 1 pkt. Spring Vegetable Soup, 1/2 cup grated cheese, 1 lge. diced tomato and 1 tspn. mixed herbs. Simmer one minute. Stir in a beaten egg and cook for a further 1 minute. Allow to cool and use in sandwich fillings or on French rolls.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.6.

All-Bran Anzacs

1 cup All-Bran

1 cup rolled oats

1/4 cup SR flour

1/2 cup coconut

1/2 cup castor sugar

1 teaspoon bicarbonate of soda

4 ozs. [125 gm.] butter, melted

1 tablespoon honey

Method: Add butter and honey to dry ingredients and mix until well combined. (Mixture will appear dry and crumbly.) Place tablespoons of mixture onto greased oven trays. Allow room for spreading. Bake in a moderate oven, 180C to 190C (350F to 375F) for 10 minutes or until golden brown. (Makes 24)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.84.