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.