Thursday, April 28, 2016

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.

Monday, April 25, 2016

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.

Wednesday, April 20, 2016

Sundeck Chicken Sizzle [Microwave]

12 chicken wings, tips removed
1 cup pineapple juice
1/4 cup tomato sauce
1 pkt. chicken noodle soup
1/4 cup peanut butter

Method: Marinate chicken wings for 1-2 hours in a mixture of all ingredients. Preheat browning dish on HIGH for 6 minutes. Add chicken wings and marinade. Cook on HIGH for 8 minutes, turning twice and brushing with marinade sauce several times during cooking. Serve with salad. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.183.

Saturday, April 16, 2016

Chewy Jaffa Jumbles

1 cup Allbran
Juice of 2 Oranges
1 cup Powdered Milk
1 tbspn Cocoa
1/2 cup Honey
1 cup Sultanas
1/2 cup Coconut
Grated rind of 2 Oranges

Method: Soak Allbran in orange juice and add honey. Blend dry ingredients, then combine with Allbran mixture. Form into walnut sized balls and roll in coconut. Store in refrigerator or freezer. Makes approx. 30.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.133.

Tuesday, April 12, 2016

Cheese Pictures

24 slices of bread
24 slices cold luncheon meat
butter
12 slices cheese

Method: Butter the bread and place a slice of luncheon meat on each slice. Using fancy biscuit cutter, cut the centre out of the slices of cheese. Top half the slices of luncheon meat with the fancy shapes, using the outside of the cheese squares as frames for the remaining slices.

Source: 'Childrens Munchies for Parties' in Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.126.

Friday, April 8, 2016

Surprise Meat Balls

250g minced topside
250g sausage mince
1 pkt. chicken noodle soup
1 finely chopped onion

Method: Combine the topside, sausage mince, 1 packet chicken noodle soup, and the onion. Mould meat ball mixture around a button mushroom. Dust with flour, dip in beaten egg and roll in a mixture of 1&1/2 cups breadcrumbs and 1/4 cup sesame seeds. Fry in a little oil until golden. It makes about 12.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.102.

Monday, April 4, 2016

Lillian's Ginger Fluff

Beat 4 eggs until light and fluffy, add 3/4 cup sugar, 1 dess. Golden syrup. Sift 1/2 cup cornflour with 1 heaped teas. cocoa, 1 teas. ginger, 1 heaped teas. cinnamon, 1/2 cup SR Flour TWICE, then fold into mixture. Prepare 2 sandwich tins pour in mixture - mod. oven. Elec. 375F.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.11.
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