Sunday, August 28, 2016

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.

Wednesday, August 24, 2016

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.

Saturday, August 20, 2016

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.

Tuesday, August 16, 2016

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.

Friday, August 12, 2016

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.

Monday, August 8, 2016

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.

Thursday, August 4, 2016

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.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."