Punch (Cold)

One bottle rum, 1 bottle champagne, 2 glasses curacoa [sic], 1/2 lb. pounded sugar, 1 large lemon, 1 pint iced water.

Method: Put sugar into bowl with water, into which slice lemon. When sugar has dissolved add spirit, liqueur and water and chill. Just before serving add the champagne previously iced.

Source: contributed by Mrs. T. Brown in "The Miss Australia" Exclusive Recipe Book in aid of R.S.L. and Kindergarten Union (Adelaide, 1947; n.p.)

(source)

Piquant Ham Balls

2 cups minced ham or cooked pickled pork

1 cup finely crushed pretzels or cracker biscuits

6 oz. cream cheese spread at room temperature

1 dessertspoon lemon juice

1 teaspoon made mustard

Dash of black pepper

Cream or top of milk as required

2 or 3 tablespoons chopped chives (for rolling the mixture in)

Method: Combined thoroughly the cream cheese and ham then mix in the other ingredients until consistency is suitable for shaping. Form into balls about the size of a small walnut, roll in the chives, set out on trays covered with greaseproof paper and chill thoroughly before serving. Delicious with pre-party drinks.

Source: Delicious Pork Recipes. Presented by the Australian Pig Society (S.A. Branch) & United Farmers & Graziers of S.A. (Adelaide: c1968-70), n.p.

Festive Pork Chops

4 pork chops (1/2 in. thick)

1&1/2 cups apple juice

1&1/2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon curry powder

6 prunes (pitted)

8 dried apricot halves

2 tablespoons cornflour

4 tablespoons water

Method: Trim fat from chops, heat trimmings in pan, remove trimmings. Slowly brown pork chops on both sides in the hot fat. Combine apple juice with sugar, salt and curry powder; pour over chops. Place dried fruit on top of chops. Cover; cook over low heat about 1/2 hour or until chops are thoroughly cooked and tender. Remove meat and fruit to a warm serving dish. Blend cornflour with water, stir into pan juices. Cook and stir until mixture thickens. Serve with pork chops and fruit.

Source: Delicious Pork Recipes. Presented by the Australian Pig Society (S.A. Branch) & United Farmers & Graziers of S.A. (Adelaide: c1968-70), n.p.

Merry Christmas!

(source)

Banana Plum Pudding

2 large cups breadcrumbs

2 large cups mixed fruit

2 medium bananas

small cup sugar

1 teaspoon carbonate soda

1 small cup milk

Method: Mash bananas and mix with fruit and crumbs. Dissolve soda in milk and mix all well together. Steam 2&1/2 hours and serve with custard sauce.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.70.

Christmas Cheesecake

250g mixed dried and glace fruits

3T dry sherry

90g chopped almonds

Grated rind of 1 lemon

400g cottage cheese

125g cream cheese

1/2c castor sugar

3/4c cream (whipped)

2t gelatine

3T lemon juice

Method: Line a 15cm x 27cm lamington tin with alfoil and grease. Chop mixed fruit finely, add almonds and lemon rind and set aside. Beat cheeses in a blender with sherry and sugar. Fold in thickly whipped cream and fruit and nut mixture. Sprinkle gelatine over lemon juice and dissolve over hot water. Cool and stir into cheese mixture. Spoon mixture into prepared tin, cover and refrigerate overnight. Invert onto a serving plate and decorate.

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), pp.26-7.

Festive Dip

Method: Blend 8 oz cream cheese with 3 dspns lemon juice. Add one (or more) can sardines, mashed; 6 sweet gherkins, chopped; minced onion, salt to taste.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.3.

Pineapple Glazed Mock Ham

1 x 1.5 kg lightly pumped leg of lamb

2 tab[l]espoons brown sugar

1/2 cup pineapple juice

Method: (1) Place lamb fat side down in pyrex baking dish and cover with paper towelling. (2) Microwave on FULL POWER 10 minutes. (3) Reduce to ROAST and continue cooking 10 minutes per 500g turning over (top to bottom) halfway during cooking. (4) Remove paper towelling, drain away juice and fat and sprinkle with brown sugar. (5) Return to microwave on FULL POWER for 4 minutes. Pour pineapple juice over lamb and continue cooking on ROAST a further 10 minutes. Baste with juiced [sic] during cooking. (6) Remove from oven, wrap in aluminium foil and allow to cool. (7) Chill overnight and serve cold with salads.

Source: The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.29.

Plum Pudding for Christmas (Eggless)

2 cups plain flour

1 cup raisins

2 cups boiling water

piece of butter the size of an egg

dash of brandy (to own taste) (optional)

1 cup sugar

1 cup currants

1 tspn. carb. soda

almonds/walnuts to taste (optional)

Method: Pour one cup of boiling water onto the butter and one cup of boiling water onto the soda. Mix well all the ingredients and steam for 3 hours or boil in a cloth for 2 hours. This is a thin mixture. (It can successfully be halved, and will serve 4 generously).

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.118.

Tuna Slice

115g savory Biscuits - Sao/Jatz

1 onion sliced

3 eggs

1 lge tin tuna

1/2 cup grated cheese

1 cup milk

Method: Crush biscuits, add onion & cheese. Beat eggs with milk, add to biscuit mixture, stir well[,] add tuna, mix well. Bake in lamington tin 45 mins in moderate oven. This can be served hot with vegetables or cold with salad or as a slice.

Source: contributed by Cathy Finney in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43-4.

Curried Tuna & Pineapple

1 tin Tuna

1 x 440gm tin crushed Pineapple

1 grated Carrot

3 tblspn Fruit Chutney

1 tspn Curry Powder

1 chopped Onion

2 tblspn Butter

Method: Melt butter in pan & add onions, curry & carrot and partly cook (don't brown) then add tuna & pineapple. (Keep a little liquid for thickening) then add chutney. Serve with rice.

Source: contributed by H. Aplin in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43.

Quick Tuna Casserole

1 pint milk with 1 tin tuna, 1 tin sweet corn, diced carrots, peas, salt & pepper, grated cheese, blob of butter, cayenne pepper. Bring to boil & thicken with 2 heaped tbspn plain flour. Add 6 hard boiled eggs (chopped) - optional. Top with more grated cheese & bread crumbs or weetbix. Blob with butter.

Source: contributed by Trudy Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43.

Sausage & Spaghetti Casserole

8 Sausages

2 rashers Bacon

1 can Spaghetti

or 1 sml tin Tomato Soup mixed with 4 ozs cooked Spaghetti

1 Onion

4 cups Mashed Potato

Bread crumbs

Method: Grill or fry sausages until nearly cooked. Place in oven proof dish which has been greased. Fry onion & bacon until brown, remove from pan and put into dish with sausages. [P]our tomato & spaghetti over sausages & place scoops of mashed potato around sausages in centre of the dish. Sprinkle with breadcrumbs over potatoes. Bake in moderate oven for 30 mins. Serve with cabbage or peas for colour.

Source: contributed by Trudy Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.36.

Banana & Cream Salad

2 cups cream

4 firm bananas

2 tspns sugar

1/4 tspn curry powder

Method: Lightly whip cream, add sugar & curry powder. Cut bananas into rounds & stir through the cream.

Source: contributed by Yvonne Pengilly Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.58.

Individual Steam Puddings

Grease 6 kitchen cups & place jam or honey or sultanas in the bottom. Make up 1 packet plain cake mix & 1/2 fill the cups. Place cups in 1&1/2 cups water in an electric frypan & steam at 350 for 20 mins. "c vent open.

Source: contributed by Angie Gay Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.63.

Auburn Brunch

Cook together 1 tin sweetened condensed milk & a tablespoon of golden syrup for several minutes, stirring constantly until it thickens. Then stir in a cup of crushed cornflakes, one cup coconut, 1/2 cup chopped dried apricots, (covered with sherry & placed in a saucepan on stove to soften) and a 1/4 cup chopped nuts. Cool slightly, then roll into small balls & roll in coconut. Set in refrigerator.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.127.

Fish Mornay

2 oz Butter

1 cup Milk

1 pkt Chicken Noodle Soup

1 tbsp Flour

2 cups Water

1 tin Fish

Method: Make white sauce using butter, flour & milk. Put 2 cups water & pkt Chicken Noodle soup in saucepan & cook for 7 mins. Add to the white sauce. Add tin of fish. Put in casserole, sprinkle with bread crumbs and bake 1 hour.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.46.

Easy Pastry

1 cup cream

1 cup self raising flour

Method: Just combine well.

Source: contributed by Betsy Steward Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.127.

Honied Rhubarb Rough

In a well greased shallow dish place about 4 cups 1" diced rhubarb. Add 1/2 cup honey[,] 2 tblspns sugar.

TOPPING:

2 cups cornflakes, 1&1/2 cups 1" bread cubes, 2 oz butter, 1 egg, 1/4 cup honey, 1 tspn lemon rind. Cream butter, honey, egg and lemon rind, then fold in dry ingredients. Bake for 1/2 hour.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.60.

Quick Nibbles - Bacon Wraps

Prunes wrapped in bacon

Scallops or any seafood in bacon

Broccoli or Cauli wrapped in bacon

Small Frankfurts wrapped in bacon

Freshly blanched Asparagus in bacon

Method: Wrap in bacon any of the above, secure with toothpicks and grill until bacon is cooked.

Source: contributed by Kate Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.8.

Different Crumbed Chops

Leg Chops

Coconut

2 tblspns Oil

Egg

Salt & Pepper

Method: Heat 2 tablespoons fat in dish in oven. Dip chops in seasoned egg and then in coconut. Place in hot oil and bake in moderate oven 1 hour or until meat is cooked and crust is golden. Baste if necessary.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.38.

Sweet Hot Rabbit

2 Young Rabbits

2 tbspns Peanut Oil

2 rashers Bacon, chopped

2 tbspns Parsley

2 tbspns Blanched Almonds

1 tbspn dried Red Capsicum

1 tbspn Red Currant Jelly

1 dstspn Corn Flour (optional)

1 cup White Wine

1 tbspn Tomato Paste

4 tbspns Raisins

2 cloves Garlic

Pinch Cayenne

1 tbspn Brown Sugar

Salt

Method: Cut rabbits into serving portions and soak in salt water overnight. Next day, drain & rinse. Heat oil in large electric frypan, brown bacon pieces and rabbit. Add garlic, parsley, capsicum, sugar, wine, salt & cayenne. Cover & simmer for 15 minutes, (add water if necessary). Add tomato paste, raisin[s] & almonds, cover and cook at 150 C for about 30 minutes or until rabbit is tender. Add red currant jelly, adjust the seasoning & either thicken sauce with cornflour or reduce over a higher heat (190) with lid off, until sauce reaches desired consistency. It should not be too thick. I found that the sauce did not need thickening or reducing at all.

Source: contributed by Liz Day in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.42.

Creamy Apple Dumplings

Make a short pastry. Peel 4 apples, cut in halves and remove pips and core. Cut a piece of pastry and wrap each half of apple. Place in deep casserole or pie dish (allow for spreading). Sprinkle over 1 cup sugar. Then pour milk over until nearly covered. Bake in moderate oven 1 hour. The dumpling will be surrounded by a creamy sauce. Serve hot with 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.112.

Curried Tuna

Saute 2 sliced onions and 1 small apple into 1 tablespoon margarine. Stir in 1 heaped tablespoon flour, 1 teaspoon curry, 1 dessertspoon sugar, 1 teaspoon salt, 1 dessertspoon sultanas. Cook for one min. Add 2 cups water, stir till boiling. Drain 1 x 15 oz. tin tuna. Add tuna to mixture, then add mushrooms and finally add 1 dessertspoon chutney or plum jam. Serve with boiled rice and peas.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.19.

Ham and Cheese Quickies

4 slices of Bread

4 slices of Ham

4 ozs. grated Cheese

1 beaten egg

Salt and Pepper

Method: Toast bread on one side only, lay ham slice on each untoasted side. Mix grated cheese with beaten egg and seasoning. Spread mixture over ham slices. Grill until cheese melts and browns. Serve hot.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.81.

Seafarer Spaghetti

300g spaghetti

30g butter

1 cup water

1 small chopped onion

1/4 cup chopped celery

1/4 cup plain flour

1/4 teaspoon salt

1&1/4 cups tomato soup

Pepper

1 cup water

1/2 cup cooked peas

200g shredded cheddar cheese

Method: Melt butter and fry onions and celery until tender. Stir in flour and cook for a few minutes. Add soup, water, half the cheese. Stir until cheese is melted. Add 1 large tin tuna, peas, salt and pepper. Reheat. Pour sauce over cooked spaghetti and sprinkle with remaining cheese.

Source: contributed by Heather Kelly, A.C.H. Ceduna Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.6.

Matrimonials

1&1/2 cups S.R. Flour

185 gr. (6 ozs.) Butter or Margarine

1/2 cup Rolled Oats

1 cup Coconut

1 cup Brown Sugar

Raspberry jam, warmed slightly

Method: Sift flour, cut butter into small pieces and rub into flour until mixture resembles breadcrumbs. Add rolled oats, coconut and sugar, and stir until thoroughly mixed in.

Divide into halves, put one half into greased 28 x 18 cm (11" x 7") lamington tin, firmly pressing flat. Pour warmed jam over, covering surface, spreading evenly.

Sprinkle rest of mixture over jam, covering it, and bake in moderately hot oven about 30 minutes. Let cool slightly in tin, then cut into slices and loosen edges. Leave until cold before removing from tin.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.42.

Luscious Bacon and Peanut Rolls

8 slices thin fresh brown bread

Bacon slices

Crunchy Peanut Butter

Method: Cut crusts from bread. Spread thickly with peanut butter, cut in halves and roll up. Remove rind from bacon and cut in 4" lengths. Wrap each strip of bacon around each bread roll and secure with toothpick. Cover with gladwrap and refrigerate until ready for use. May be prepared previous day. When ready to use, bake 15 minutes in moderate oven. Garnish with parsley.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.82.

Salami Canapes

8 ozs. sliced Salami Sausage

1-2 eggs (scrambled in a little butter with seasoning and a teaspoon of tomato ketchup to taste)

1 small can Baked Beans

1 small can Potato Salad

Chopped stuffed Olives and pickled onions for garnish

Method: Arrange slices of salami (with skin in place) on rack and place under a hot grill for a few seconds only, when they will curl up round the edges forming small cups. Fill salami cups with filling to taste, e.g. baked beans in tomato sauce, scrambled eggs, potato salad. Garnish with slices of stuffed olives and onions.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.78.

Magic Cookie Bars

6 ozs. melted Butter

1 pk. Marie Biscuits

1 cup chopped Walnuts

3&1/2 ozs. Coconut

1 tin Condensed Milk

100 gr. Choc Bits

Method: Mix melted butter and biscuit crumbs together. Put in tin approximately 13" x 9" x 2". Sprinkle with walnuts, then Choc Bits and coconut. Pour over Condensed Milk and bake in moderate oven for 25 minutes. Cool in tin for 15 minutes before cutting into bars. Then store in fridge a while before taking out of pan. This keeps well in plastic container.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.43.

Tuna Slice

1 425 g can Tuna

1 cup grated cheese

1 onion

lemon (squeeze)

1 cup savoury biscuits, crushed

2 eggs

chopped parsley

Method: Mix all ingredients together. Spread on slide and bake in moderate oven for 30-45 minutes. Serve with lemon wedges.

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.6.

Meat in Cabbage Rolls

1 lb. [500 gm.] minced meat

1 chopped onion

2 tablespoons grated cheese

1 small head cabbage

Method: Parboil the leaves from the cabbage in salted water. Drain. Combine and season the other ingredients and place a spoonful on each leaf. Roll up and secure with toothpricks [sic]. Brown in a little hot fat. Add one cup of water or stock, cover and simmer for one hour.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.30.

Batter Rissoles

Batter using 2 eggs. 1 small finely chopped onion, 1 cup finely chopped cold meat.

Mix meat and onion, dip in batter, fry in a small amount of fat in a hot pan. It takes only a few minutes to brown and cook. Makes a little meat go a long way.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.10

Party Mice

[Childrens Munchies for Parties]

1 pkt. jelly crystals

1 tin of pear halves

some snake lollies

currants and sultanas

Method: Make jelly and pour into a wide shallow container. Leave to set. Place pears on jelly, 1 pear per child. Cut "heads" of snake lollies. Use the body for tails and the heads for ears, currants for eyes and sultanas for nose. Head to be positioned at narrow end of pear.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.131.

Crumble Topping I

3/4 cup cornflakes

1/4 cup coconut

1/2 cup brown sugar

1/4 cup condensed milk

Method: Combine all ingredients and mix well. Sprinkle over any stewed fruit base.

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.

Chocolate Log

1 or 2 pkts. of plain chocolate biscuits (not iced or chocolate coated biscuits but biscuits flavoured with chocolate)

Sherry or marsala or peppermint essence well diluted in milk

Whipped cream

Icing

1 cup icing sugar

3 tbspns. cocoa

1/3 cup of margarine

Method: Sprinkle each biscuit with sherry, marsala or peppermint essence. Sandwich the biscuits together with cream in the form of a log. Whip together all the icing ingredients and set the mixture roughly over the log and score with a fork to resemble bark.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.111.

Curry Tuna

Fry 2 or 3 apples, onion. Make up 1 packet curry and rice soup, mix with 3/4 pt. water, add to onion and apple, add 8 oz. tin tuna. Serve with rice.

Source: contributed by Pearl Tressider, Tumby Bay Aux. in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.9.

7 Minute Chicken Casserole

1 cooked chicken

1 tomato

1/2 cup peas

1 apple

1 onion

1 pkt. dutch curry soup

1 cup celery

1/2 cup sultanas

1 carrot

1 pint water

Method: Chop cooked chicken and vegetables, add pkt. soup and water and simmer until vegetables are cooked. Put into casserole and serve. Simple and delicious.

Source: contributed by Collen Dearing, President, A.C.H. Rostrevor Aux. in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.13.

Tropical Cocktail

1 oz pineapple cordial, 1 oz gin. Fill glasses with lemonade. Dash green lime. Decorate with sherry and lemon or orange slices.

Source: contributed by Caroline Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.68.

Nutty Chicken Casserole

Fry 1 kg chicken portions until browned. Place in an ovenproof dish. Saute 1 finely chopped onion with 1/2 cup celery and 190g tin of champignons. Stir in 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup sour cream, 1/2 cup dry white wine, and the contents of one 400g can Heinz chicken vegetable soup. Pour into casserole. Top with 50g toasted flaked almonds. Cover and bake at 350F for 1 hour. Serves 6.

Source: contributed by Mrs. E. Burzacott, A.C.H. Ceduna Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.13.

Ham Bake

2 cups cooked rice

1/2 cup evaporated milk

1/2 cup grated cheese

2 cups chopped ham

1 tbspn. chopped onion

1 tin cream of chicken soup

Method: Combine all ingredients. Cover with cornflakes mixed with 3 tbspns. butter. Heat through slowly approx. 45 mins.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.83. [Bachelor]

Jansen's Temptation

Swedish recipe

Method: 1 lb. peeled potatoes cubed. Place half in casserole.

[A]dd one layer of anchovies (or Australian Salmon) and one layer of sliced onion. Then cover with other half of potatoes.

Pour over a small bottle of cream. Grate cheese on top.

BAKE moderate oven until potatoes are cooked.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.41.

Vegetable Lattice Flan

This decorative dish has a wonderful flavour and is cheap and easy to make. It is a meal by itself.

A flan tin is lined with short crust pastry, a mixture of diced vegetables - carrots, onions, parsnip, pe[a]s, triamble, any veg. (500g)

About 750 gm mashed potato and cheese sauce.

Bake the flan, blind, when it is cold fill with the vegetables mixed with cheese sauce. Then pile potato on top and make a pattern on top with a fork. Brush the surface with melted butter.

Bake moderate to hot oven until nicely browned. Cut into wedges & serve.

Source: contributed by Dulcie Stacey in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.45.

Anniversary Beef

Feeds 10

1 kg. beef cubed and rolled in flour / salt pep[per] / 1 small can pineapple pieces / 2 medium onions / 1/2 capsicum / 1/2 cup tomato sauce / 1 tabs hot sauce / 1/4 cup brown sugar / 1/4 cup vinegar / 1 teas. mustard / 1 small can peas / 440gm can three bean mix / 3 medium carrots / small amount of fat.

Method: Rub meat pieces in flour salt & pepper.

Brown in hot fat, pour off excess fat. Put all remaining ingredients (except peas, beans and pineapple) in casserole dish with meat.

Cover and simmer approx. 1[&]3/4 hours. Remove from oven.

Heat through and simmer peas, beans and pineapple for 1/2 hour, ADD to casserole ingredients.

Source: contributed by Lorna March in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.38.

Dandy Biscuits

4 oz. margarine

1 cup sugar

1 cup S.R. flour

1 cup coconut

2 crushed Weetbix

2 tablespoons Golden Syrup

1 teaspoon carbonated soda dissolved in boiling water.

Method: Melt margarine and mix well with other ingredients. Place in teaspoonfuls on greased oven slide, cook until golden brown in moderate oven.

Source: contributed by Lyn Brooks, Tumby Bay Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.47.

Saveloys with Vegetables

500g saveloys

2 medium onions, chopped

60g butter

440g can vegetable soup

1 tspn. soy sauce

pepper

1 cup water

1 tbspn. parsley

Method: Put saveloys in saucepan of cold water. Bring to boil. Simmer 5 minutes. Drain. Heat butter in pan, cook onions until transparent. Add soup, sauce, pepper and water. Bring to boil, add sliced savs and parsley. Simmer gently for 2 minutes. 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.101.

Pears in Tarragon Cream Dressing

(as an entree or sweets)

4 ripe juicy pears

Paprika

Lettuce leaves

Dressing:

1 egg

2 tablespoons castor sugar

1/4 pint cream

3 tablespoons tarragon vinegar

Salt and pepper

Method: Prepare dressing -- break egg into bowl and beat. Add sugar and gradually add vinegar. Stand bowl in saucepan of simmering water, stir until mixture begins to thicken, then remove from heat -- stir until slightly cool, season and chill. Whip cream and fold into dressing. Peel pears, cut in halves, lay each half on lettuce leaves. Before serving, coat eash [sic] pear half with 2 tablespoons dressing -- garnish with paprika on top.

Source: contributed by Mrs Lorna M. Hosking, A.C.H. Gawler Auxiliary in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.36.

Jesser's Roo Recipe That Tastes Great

Dip the meat in plain flour, brown in butter with onion, salt and pepper. When browned add about one litre of stock, or water, and simmer. Add four cloves, a blade of mace, one sprig of thyme, six peppercorns in a muslin bag, two rashes of bacon and the rind of one lemon. Simmer gently for about two hours until the meat is tender. When cooked, remove the bag of herbs, add two glasses of port and thicken, or reduce, to taste. Serve with your favourite vegies.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.97.

Lamb Chops Billabong

6 lamb chops

6 pineapple rings

6 rashers bacon

1 egg

Breadcrumbs

Method: Bone chops and form into rings, put bacon around chops, brush with egg and breadcrumbs, coat with oil and bake in oven approx. 15 minutes at 375F.

Rice Accompani[m]ent: 2 cups rice, chopped onion, chopped apple, 1/2 green pepper, 1 dessertspoon curry, 1 dessertspoon chutney, 1 dessertspoon lemon juice, salt and pepper.

Method: Fry onion in marg. until brown, add chopped apple and pepper, then curry, chutney and lemon juice, fry together until cooked.

Source: contributed by M. Woolford, Tumby Bay Aux. in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.20.

Asparagus Parmesan

Asparagus -- fresh, frozen or canned (reserve some liquid)

1 cup crushed Sao biscuits

1/2 cup melted margarine or butter

1 tablespoon margarine or butter extra

1/2 teaspoon season-all (optional)

1 teaspoon onion powder

1/4 teaspoon dry mustard

Sprinkling pepper

1 chicken cube

1&1/2 cups milk

2 dessertspoons cornflour

1 can sliced champignons (reserve some liquid)

Parmesan cheese

Method: If using fresh asparagus break off stalks as far down as they snap off easily, wash well. Cook approx. 10 minutes or until tender, drain. Melt margarine and combine with crushed biscuit crumbs and spread evenly over base of shallow baking dish.

Melt butter (or margarine) stir in onion powder, season-all, dry mustard, pepper, cornflour, cook until bubbly. Remove from heat, add milk (and a little of each of reserved asparagus and champignon liquid), mixing well. Add chicken cube, cook over low heat stirring until thickened. Stir in mushrooms. Place asparagus over biscuit crumbs and pour over sauce. Sprinkle with Parmesan cheese. Bake in moderate oven.

This dish can be made ahead, refrigerated and cooked just before serving.

Source: The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.31.

Tuna & Spaghetti Mornay

Mix in bowl 1 tin tuna, and a lb tin spaghetti, 1/2 cup grated cheese and 2 tspn lemon juice. Add 1 cup milk and thicken with flour. Sprinkle with breadcrumbs and butter. Sliced tomatoes or green peas may be added for extra flavour. Bake in ovenproof dish for 1 hour.

Source: contributed by Betty Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.4.

Celebration Icecream Cake

1 cup powdered milk

2 cups water

400g can condensed milk

1 vanilla junket tablet dissolved in 1 tbspn. water

1 tspn. vanilla

1&1/2 tbspns. gelatine

3 tbspns. water (extra)

125g sultanas or raisins

60g crystallised ginger

60g glace cherries

60g slivered almonds

1/3 cup brandy

1 cup cream, whipped

Method: In a saucepan combined powdered milk, water and condensed milk. Mix well. Heat over low heat until just warm, remove. Stir dissolved junket tablet and vanilla into warm milk. Soften gelatine in extra water, stir into milk mixture, combine well. Pour into shallow tray and refrigerate until set. Turn into a large chilled bowl and beat on high speed for 10 mins. (The mixture will increase in bulk.) Combined fruits, nuts and brandy and fold into icecream. Gently fold in whipped cream. Pour mixture into a 23cm greased and lined spring form tin. Cover with foil, freeze overnight. To serve, release sides of tin and slide onto plate. Decorate with whipped cream and glace fruit. Serves 8-10.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.110.

No-Bowl Chocolate Slice

90g melted butter

1 cup sweet biscuit crumbs

1 cup chopped mixed nuts

1&1/2 cups (185g) choc bits

1 cup coconut

400g can condensed milk

Method: Grease a 23cm square slab pan. Cover base with greaseproof paper. Pour butter into prepared tin. Sprinkle evenly with biscuit crumbs, choc bits, coconut and nuts. Drizzle with condensed milk. Bake in mod. oven for 30 mins. Cool in pan before cutting into squares.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.148.

Mixed Salad

Tin Peas

2 cups chopped celery

red pepper

Tin Beans

1 onion

1/2 cup oil

Method: Combine 24 hours and add 1/2 cup raw sugar, 1 cup vinegar and salt and pepper.

Source: contributed by R. Newberry in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.13.

Walnut Tarte

3 egg whites

1 cup sugar

1 teas. baking powder

2/4 cup walnuts

12 Sao biscuits

Vanilla essence

Method: Beat egg whites[,] add sugar gradually, add coarsely chopped Sao Bisc.[,] baking powder, walnuts and vanilla, baked 350F-180C 45 mins. Top with grated choc. and whipped cream - Ref. 2 hours before serving.

Source: contributed by T. Veale in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.8.

Anzac Apple Tart

Pastry:

1&1/2 cups plain flour

Pinch salt

2 tablespoons sugar or icing sugar

90 g. (3 ozs) butter or margarine

2 egg yolks

2 teaspoons lemon juice

1 tablespoon water

Spiced apples:

4 cooking apples

1/3 cup sugar

1/3 cup water

Long strip lemon peel

1 teaspoon mixed spice

1/2 teaspoon ground cinnamon

Meringue:

2 egg whites

Pinch salt

4 tablespoons castor sugar

Method: For pastry, sift together flour and salt. Stir in sugar. Rub in butter with fingertips. Beat egg yolks with lemon juice and work into flour mixture. Add water gradually and mix into a firm dough. Press dough on to base and sides of a 23 cm. (9 in.) pie plate; trim edges. Pierce all over with a fork. Bake in a hot oven (220C) until firm and golden, 15 to 20 minutes. Cool.

Apple filling: Peel, core and slice apples. Heat sugar, water and peel in saucepan, stirring until sugar dissolves and syrup boils. Add apples; cover and cook 10 minutes. Uncover and cook until liquid evaporates and apples are soft and dry. Remove from heat. Stir in mixed spice and cinnamon. Spoon into pastry shell.

Meringue: Beat egg whites and salt until stiff. Gradually add castor sugar, beating constantly until glossy. Pile over filling to meet pastry and seal completely. Bake in a moderately hot oven (190C) until meringue is browned, 10 minutes. Serve warm or cooled.

Serves 6 to 8.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.72.

Camembert Hot Bread

Cut a French stick into 2 cm wide slices almost through to the base. Finely chop a 125g Australian camembert cheese and add 3 tbspns. butter, salt, pepper and chopped parsley. Beat well. Spread cheese mixture onto each side of bread. Sprinkle with sesame seeds. Wrap in foil and bake in a hot oven for 15 mins.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.44.

Rabbit Delight

1 rabbit

cooking oil

fine breadcrumbs

salt

2 onions, sliced

850ml can Apricot Nectar

Gravox

cider vinegar

Method: Remove tail bone from rabbit then soak in salt water, preferably overnight. Wash thoroughly and rinse in cold water. Joint into edible pieces, then soak in cider vinegar for as long as possible before cooking. Drain and rinse in cold water. Heat oil in frypan, roll rabbit in breadcrumbs, then brown in oil on both sides. Remove and place in casserole dish. Brown onions in the pan then scatter over rabbit. Pour nectar in pan and thicken to a gravy using Gravox. Once thickened, pour over rabbit and cook in oven for 1.1/2-2 hours, or until tender.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.41.

Spanish Rabbit

1 rabbit, 1 pkt chicken noodle soup, water, salt, 6 rashers bacon with rind removed, 1 cup soft breadcrumbs, 1 chopped onion, 2 chopped tomatoes, 1/2 tsp mixed spice, 1 oz butter, 1 Tbls parsley, pepper.

Method: Prepare chicken soup as on packet, omitting 1 cup of water, strain and put noodles aside. Soak rabbit in warm salted water for 1/2 hour. Cut into sections. Remove and wrap each section in a bacon rasher. Grease oven-proof dish, sprinkle with noodles and some breadcrumbs. Arrange rabbit in dish, add onion, tomatoes, parsley, pepper and herbs. Sprinkle with remaining breadcrumbs. Pour in strained soup. Cover and cook in moderate oven until tender (approx. 1 hour).

Source: contributed by G. Lee in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.38.

Rabbit with Sweet & Sour Sauce

1&1/2 lbs rabbit pieces (without bone), 1 tbspn lard or butter, 1/4 cup water, 1/4 cup brown sugar, 2 tbspns cornflour, 1/4 cup vinegar, 1 cup pineapple juice, 3/4 cup sliced green pepper, 1/2 cup chopped celery, 1/4 cup chopped spring onion, 1 small can pineapple pieces, freshly cooked rice, 1 dspn Soy sauce.

Method: Cut rabbit flesh into pieces about 2" long & 1/2" wide. Brown them lightly in hot lard or butter, stirring well. Add the water, cover & simmer until rabbit is tender. Stir occasionally, as there is very little liquid. Combine brown sugar, cornflour, vinegar, pineapple juice & Soy sauce in a bowl, & stir until smooth. Place into a saucepan & stir over a medium heat, until the mixture boils & thickens. Pour over the rabbit pieces. Cover & simmer for about 5-6 mins, then add pineapple pieces, onion, green pepper & celery, & cook for a further 5-6 mins. The vegetables should remain crisp. Serve at once with freshly cooked rice & a little extra Soy sauce if desired.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.17.