Wednesday, September 20, 2017

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.

Saturday, September 16, 2017

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.

Tuesday, September 12, 2017

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.

Friday, September 8, 2017

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.

Monday, September 4, 2017

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.

Monday, August 28, 2017

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.

Thursday, August 24, 2017

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.

Sunday, August 20, 2017

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.

Wednesday, August 16, 2017

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.

Saturday, August 12, 2017

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.

Tuesday, August 8, 2017

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

Friday, August 4, 2017

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.

Friday, July 28, 2017

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.

Monday, July 24, 2017

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.

Thursday, July 20, 2017

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.

Sunday, July 16, 2017

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.

Wednesday, July 12, 2017

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.

Tuesday, July 4, 2017

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.

Wednesday, June 28, 2017

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]

Saturday, June 24, 2017

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.

Tuesday, June 20, 2017

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.

Friday, June 16, 2017

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.

Monday, June 12, 2017

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.

Thursday, June 8, 2017

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.

Sunday, June 4, 2017

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.

Sunday, May 28, 2017

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.

Wednesday, May 24, 2017

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.

Saturday, May 20, 2017

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.

Tuesday, May 16, 2017

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.

Friday, May 12, 2017

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.

Monday, May 8, 2017

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.

Thursday, May 4, 2017

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.

Saturday, April 29, 2017

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.

Tuesday, April 25, 2017

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.

Thursday, April 20, 2017

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.

Sunday, April 16, 2017

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.

Wednesday, April 12, 2017

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.

Saturday, April 8, 2017

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.

Tuesday, April 4, 2017

Banana Whip

4 bananas
1 egg white
crisp biscuits to serve
1 tbspn. caster sugar
2/3 cup cream (whipped)

Method: Mash bananas to a smooth puree. Whisk the egg white until stiff, then whisk in sugar. Fold banana puree and meringue into the cream. Spoon into individual dishes. Serve immediately with crisp biscuits. Serves 4-6.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.108.

Tuesday, March 28, 2017

Savoury Trays

Serve on either rectangular trays with food in vertical lines or round trays with food in wheel-spoke fashion:

Eggs in mayonnaise: Beetroot (dried on kitchen paper) diced and covered with french dressing: Asparagus spears: Red and Green peppers, sliced thinly: Tomatoes (halved and scalloped): Peas in mint: Carrots (baby), dipped in orange juice: Dried Apricots with cream cheese in centre: Variety of cold meats (bite size pieces).

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.7.

Friday, March 24, 2017

Rice Wurst

1.1/2 lb pork, 3/4 tspn pepper, 1 cup rice, 2 tspn thyme, 1 dspn salt, 1.1/2 tspn ground pimento.

Source: Mince the cooked pork and add cooked rice, 1 cup stock and seasonings. Pack 1 inch deep into pyrex dishes and bake in hot oven 20 minutes or until edges brown a little. Fry slices together with bacon and eggs.

Source: contributed by Jean Wandel in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.12.

Monday, March 20, 2017

Pineapple and Sausage Patties

1&1/2 lb. sausage meat
2 cups soft white breadcrumbs
1 tbspn. mixed herbs
salt and pepper to taste
1 cup drained pineapple pieces
1 chopped onion

Method: Roll in flour, egg or breadcrumbs. This mixture can either be made into a loaf and roasted, or rolled into patties and fried.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.99.

Thursday, March 16, 2017

Tuna Croquettes with Pineapple

1/4 cup chopped onion, 1 slightly beaten egg, 2 tbspn butter, 1/2 cup grated cheese, 1/2 cup milk, 1/2 tspn salt, 1 tbspn cornflour, pinch of pepper, 1 can tuna, flaked and drained, 2 cups cooked rice, oil for frying.

Method: Cook onions in butter, add milk and thicken, then add rest of ingredients. Chill several hours. Shape into patties, roll in breadcrumbs. Serve on broiled pineapple pieces.

Source: contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.14

Sunday, March 12, 2017

Pineapple Savoury

If you want something different in stew, fry the meat with onion and add 2 dspns port, cook, then add 1/2 can crushed pineapple, several bananas and 2 extra dspns port. This can be done with any meat.

Source: contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.14.

Saturday, March 4, 2017

Pineapple Meat Cake

1 lb minced steak, 1 egg, 1 chopped onion, salt and pepper, 1 pkt pea and ham soup, 1 small can sliced pineapple, 1 level dspn cornflour, 1 dspn soy sauce.

Combine steak, onion, soup, egg, salt and pepper. Mix well together. Form into large cakes, fry quickly on both sides. Place in an ovenware dish. Drain pineapple, reserving liquid. Place slices on top of meat cakes. Make up juice to 1/2 pint with water. Blend with cornflour and soy sauce. Bring to the boil. Pour over the meat cakes. Cover and bake for 1 hour.

Source: contributed by Gretchen Bartsch in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.9.

Tuesday, February 28, 2017

Party Bean Dip

1 16 oz tin baked beans, 1 tbspn Worcestershire sauce, 1 tbspn prepared horseradish, half medium onion, 1/2 cup finely chopped crisp fried bacon.

Mix beans, horseradish and Worcestershire sauce. Press through a sieve. Add diced onion and bacon. Chill before serving.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.15

Friday, February 24, 2017

Mock Raspberry Jam

Mock Raspberry Jam (1)

6 lb sugar, 6 lb tomatoes, 1 small tin raspberry jam, 1 bottle raspberry cordial extract.
Skin tomatoes and cook till tender, add sugar, boil till sets. Add raspberry jam and cordial, boil further 10 minutes.

Mock Raspberry Jam (2)

12 lb melon, 8 lb sugar, 1 bottle raspberry cordial extract, 1 tin raspberry jam.
Mince melon finely. Sprinkle over 4 lbs sugar, leave stand overnight. Next day boil till clear, add remaining sugar, extract and raspberry jam and boil till it sets on saucer.

Source: contributed by Shirley Rorhlach and Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), pp.55, 56.

Monday, February 20, 2017

Creamed Beef Delicious

1 lb. lean steak cut fine or 1 lb. mince.
1 slice bacon
1 small onion
1.1/2 cups milk
1 large tbspn. flour
1 tbspn. butter
1/2 tspn. mixed herbs
Pepper and salt
Parsley

Method: Mince or chop onion and bacon small. Fry in butter for five minutes. Mix parsley with steak, add flour, herbs and seasoning. Cook for about 10 minutes, stir in milk and bring to boil. Put in casserole and simmer gently for about one hour. Serve with sippets of toast and sprinkle with parsley. Makes an excellent mornay.

Source: contributed by J. Sheldrick in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.19.

Thursday, February 16, 2017

Eggstatic Spread

5 hard-boiled eggs, mashed, 3 dspns mayonnaise, 2 tspns vinegar, 1 tspn prepared mustard, 2 dspns chopped olives.

This mixture is suitable for sandwich filling, spread for crackers, or as a dip.

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

Sunday, February 12, 2017

Potato Yeast Cake (good for shearing)

1 cup warm mashed potato, 1.1/2 cups sugar, 2 Tbls margarine, 2 beaten eggs, 4 cups SR flour, pinch nutmeg, 1 cup sultanas, 1.1/2 cups milk.

Method: Place potato in mixing bowl, add and beat in margarine and sugar. Add milk, eggs, flour, nutmeg and sultanas. Place in a meat roasting dish.

Streusel Topping

1 cup plain flour, 3 Tbls sugar, 2 Tbls margarine, pinch salt, cinnamon.

Method: Rub ingredients together. Sprinkle on top of cake mixture and bake in hot oven 25-30 mins.

Source: contributed by H. Brooks in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.86.

Wednesday, February 8, 2017

Spicy Mutton Satays

1 shoulder mutton
1&1/2 cups apricot nectar
1/2 cup white wine
1 onion, grated
2 tbspns. honey
1/2 tspn. ground ginger
1/2 tspn. ground allspice
salt and pepper to taste

Method: Trim mutton and cut into small cubes. Thread onto satay sticks. Mix remaining ingredients in dish or plastic bag and marinate for at least 30 minutes turning occasionally. Drain and cook under pre-heated grill or on the barbecue. Pour remaining marinade into saucepan. Bring to the boil and thicken with a little cornflour and water paste. Simmer gently. Canned apricot halves may be heated under grill. Serve immediately with sauce.

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, January 30, 2017

Sweet & Sour Sauce to Serve with Prawn Coc[k]tails

1/2 cup unsweetened pineapple juice, 2 teas. cornflour, 3/4 cup water, 2 tabs. tomato sauce, 1 tabs soy sauce, 2 tabs. white vinegar, 1 chicken stock cube.

Method: Mix all to-gether and stir until boiling, Reduce heat and simmer uncovered for 3 mins. Cool.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.47.

Thursday, January 26, 2017

Australian Cakes

1 lb. of flour
5 eggs
1 lb. of sifted sugar
pineapple flavouring

Method: Break the eggs into a basin, beat in the sugar, and when well mixed let it stand for 1/2 an hour; sift the flour, and stir it in by degrees; add pineapple flavouring to taste, then pour into a Yorkshire pudding-tin that has been buttered and sprinkled with flour and sugar; bake in a moderate oven until quite firm. When cold cut into fingers, pile on a dish, and sprinkle with sugar. Time - 20 to 30 minutes to bake. Sufficient for 2 or 3 dozen fingers.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.8.

Friday, January 20, 2017

Paron med Myntasas (Pears in Mint Cream)

Large can pears
1/2-1 pint cream
3 tablespoons mint liqueur or a dew [sic] drops peppermint oil and 1 drop of green colouring
1 oz. semi sweet chocolate
6 oz. black grapes

Method: Drain pears and arrange on platter. Whip cream flavoured with liqueur and spoon onto pears (keeping shape of pears). Sliver the chocolate at room temperature with a potato peeler and sprinkle on pears. Garnish with grapes and set in fridge 2 hours or more. Serve with green lime jelly and ice cream.

Source: contributed by Mrs. Jean Last, Auxiliary Organiser in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.37.

Monday, January 16, 2017

Rabbit Surprise

1 medium rabbit
1 onion
2 or 3 med. carrots
Celery
1 red pepper
Tomotoes [sic] according to taste
3 or 4 rashers bacon according to taste
1 level dessertspoon rice
1/2 teaspoon Maggi seasoning or dash Worcestershire sauce
1 chicken cube

Method: Soak rabbit in salt water about 1 hour, dry thoroughly and joint. Roll in seasoned flour, then fry in butter until golden brown. Place in a casserole. Saute onion in pan (add more butter if needed) until golden, then add tomatoes and fry until soft, pour over rabbit. Make a gravy with the leavings in the frying pan, be sure to make enough to cook rabbit in, then pour over the rabbit in casserole. Add finely sliced cellery [sic] and diced red pepper, 1 dessertspoon rice, and finely sliced carrots. Cut each rasher into four pieces and add chicken cube and seasoning or sauce, and cook in moderate over [sic] until tender. I cook mine in a pressure cooker and it only takes 1/2 hour.

Source: contributed by Mrs. Trix Price (deceased), A.C.H Port Lincoln Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.18.

Thursday, January 12, 2017

Country Corn Bread

Delicious with barbecue

1 x 310g tin of corn kernels
3 cups SR flour
1 tspn. curry powder
125g cheddar cheese (diced)
4 eggs
1/2 cup finely chopped onion
1 x 45g can flat anchovies, drained and finely chopped
1/2 cup milk

Method: Sift flour and curry powder into bowl. Add cheese, corn, lightly beaten eggs, onions and milk. Mix well. Spoon mixture evenly into 2 well greased 23 cm x 8 cm bar tins. Bake in mod. Oven 20-25 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.45.

[Ed. the anchovies have gone missing...]

Sunday, January 8, 2017

Breakfast Economy

1/2 lb. sausages
mashed, cooked potatoes
breadcrumbs

Method: Cut sausages in halves and cover each piece with mashed potatoes. Roll in breadcrumbs and fry in hot fat.

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.

Wednesday, January 4, 2017

Stuffed Prunes

1lb. prunes
1 small grated onion
parsley
1/2 tspn. curry powder
1 pkt. cheddar cheese
chopped mint
chives
mayonnaise

Method: Mix all together and fill stoned prunes. Another variation is whipped cream and walnuts.

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