Celebration Cassata (Heavenly)

2 small bricks ice cream (1 white, 1 chocolate), 2 oz glace cherries, 1 oz mixed peel, 2 oz chopped nuts, 2 Tbls liqueur if desired, 6 chocolate peppermint biscuits, 1 12 oz can chilled Ideal milk, 1/4 cup lemon juice, 1 small can frozen orange juice, 1/2 cup sugar.

Method:

Layer I. Line plastic bowl or pudding basin with chocolate ice cream and place in freezer to harden.

Layer II. Whip Ideal milk very stiff. Gradually add lemon juice and sugar. Fold in frozen orange juice (softened). Partially freeze and cover chocolate ice cream.

Layer III. Crush biscuits, chop nuts and fruit. Mix through softened white ice cream and cover Layer II. Freeze overnight.

Serve in wedges or serve the pudding whole at the table, having covered the pudding with whipped cream and decorated with red and green cherries.

Source: contributed by H. Brooks in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.52.

Mock Oysters

To a pint of corn pulp add enough fine breadcrumbs to hold the mixture together. Add 1/2 teaspoon baking powder and sufficient salt and pepper to flavour. Drop the mixture from a teaspoon into hot fat, making each about the size of an oyster. Fry a light brown, drain on paper, and serve hot.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.17.

Cold Jellied Christmas Pudding

1 packet raspberry jelly

1 teaspn cinnamon

1/4 teaspn spice

1 pint hot water

3/4 cup prunes

3/4 cup raisins

1/4 cup almonds

1/4 cup mixed peel

3/4 cup corn flakes (crushed)

1 tablspn brandy

Method: Combine spices with fruit and wine overnight. Partly set jelly, add all other ingredients, reset mixture. Serve with cream or ice cream.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.40.

Preserve Christmas Pudding

1 lb butter, 1 lb brown sugar, 1&1/2 [lb] seeded raisins and sultanas, 1/2 lb mixed fruit peel, 14 oz breadcrumbs, 10 oz plain flour, 4 oz finely chopped almonds, 2 tspn nutmeg, 1 tspn ginger, all spice and cinnamon, 2 small tspn salt, 2 tspn carbonate soda, 8 eggs, 2 tbspn brandy, 1/2 cup milk.

Method: Beat butter and sugar to a cream, add eggs one at a time, add dry ingredients, then brandy and milk. Fill jars 3/4 full. Put on rings, lids and clips and preserve keeping water gently boiling for 4 to 5 hours. Add more boiling water if necessary. Water should be up 3 parts of each bottle throughout. Start off with cold water. Recipe fills 7 to 8 Fowler jars and keeps well.

Source: contributed by Betty Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.27.

Mock Goose

Grease a pie-dish well with good dripping, leave a few lumps scattered at bootom [sic]; slice a raw cooking apple, sprinkle very little sugar, then put a layer of sage and onion stuffing; on this put a layer of lambs fry, then a layer of bacon and if the dish is deep enough repeat layers; have the top layer slices of raw potato or breadcrumbs with lumps of butter or good dripping on top. Bake 1&1/2 hrs, and serve with gravy.

Source: contributed by Mrs. P. Wittke, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.7

Festive Slice

2 cups crushed Biscuits

1/2 cup chopped Crystallised Pineapple

1 cup Peel, Cherries and Nuts mixed

1/2 cup each Raisins, Sultanas and chopped Dates

3 tablespoons Sherry

Pinch Salt

1/2 teaspoon each Cinnamon and Nutmeg

3 tablespoons Honey

3 ozs. Copha

Method: Add melted Copha to all other ingredients mixed well together. Press into slab tin lined with greaseproof paper. Place in refrigerator and when firm cut into fingers.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.64

Broken Hill Pudding

(use as Xmas pudding)

2 cups S R flour

1 cup raw sugar

1 dstspn carb soda dissolved in 1 cup boiling water

1 cup currants/dates or figs

little lemon essence & peel

1 lge tblspn butter

2 tblspns jam

Method: For richer pudding add sherry[,] mashed banana or grated apple. Mix all together & boil or steam for 2&1/2 hours.

Source: contributed by Judy McIntyre in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.69.

Spaghetti Mince

1 finely chopped onion

minced, cooked meat, approx. 2 cups

1 tin tomato soup

1 tin tomato puree or tomato supreme

Worcestershire sauce to taste

pinch curry powder (optional)

3 cups cooked spaghetti or pasta

Method: Mix well and place in casserole dish. Warm through approx. 30 mins. mod. oven.

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.

Cold Chicken Curry

2 cooked chickens - diced

Sauce:

2 tblspns vegetable oil

1 tblspns Apricot Jam

2 chopped white onions

1 tblspn fruit chutney

1 tblspn curry

1/2 cup oil mayonnaise

1/4 cup tomato sauce

1/2 cup cream

Method: Heat oil, add onions & cook until softened[,] add curry powder & cook a minute. Remove from heat, add sauce & jam & chutney & leave to cool. Blend this to make a smooth sauce, when cold add mayonnaise & lastly stir through the whipped cream. Stir in diced chicken. Serve.

Source: contributed by Gillian Hansen in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.58.

Canary Pudding

4 oz butter

3/4 cup sugar

2 eggs

1/4 pint milk

2 cups S. R. Flour

pinch salt

1 dstspn lemon juice

Method: Cream butter & sugar, add beaten eggs and lemon juice, then add flour with salt & milk alternately. Steam for 1&1/2 - 2 hours. Serve with hot honey or jam spooned over pudding.

Source: contributed by Mignon Hogben in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.62.

Boiled Salad Dressing

1 cup vinegar

2/3 cup milk

2 heaped tspns plain flour

1 sml tspn mustard

1 cup sugar

2 eggs

1 sml tspn salt

Method: Mix flour, sugar, mustard, salt with 1/2 cup of water, then add beaten eggs, milk & vinegar. Simmer until thick, stir often. This is an excellent keeper.

Source: contributed by P. Penna in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.59.

Curried Noodle Salad

2 cups San Remo Spiral Noodles, boiled for 10 mins only, rinse straight under cold water, drain.

Sauce:

small can each of crushed pineapple & whole sweetcorn (both must be drained well).

1/2 cup good (sunflower) oil

2 level dstspns curry powder

salt & pepper to taste

1/3 cup white vinegar

chopped parsley

1 tbspn sugar or 1 tspn liquid sweetener

Method: Heat vinegar to dissolve sugar, then combine with all other sauce ingredients. All above may be prepared day before required, but don't combine noodles[,] corn & pineapple with sauce until shortly before needed. Must be stirred well before serving as sauce settles on bottom.

Source: contributed by L. Pilkington in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.58.

Brandy Alexander Pie

1 carton cream

little Brandy

1 pkt Sweet biscuits

1 pkt White Marshmallows

Method:

FILLING:

Dissolve marshmallows in a double saucepan. Allow to cool. When cool, fold in whipped cream & a little brandy to taste.

BASE:

Crumb biscuits, add 1 dspn melted butter, combine fully & press into pie dish. Chill for 1 hour, add filling. Top with grated chocolate. Chill overnight. Serves 8.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.66.

Chicken and Asparagus Bake

40g butter

2 tbspns. flour

2/3 cup powdered milk

2 cups water

1/2 tspn. dried thyme

2 cups cooked chicken

310g can asparagus cuts, drained

1 cup fresh breadcrumbs

paprika

Method: Melt butter in a saucepan and stir in flour. Combine powdered milk and water and pour into butter mixture. Cook, stirring constantly over low heat until thick and boiling. Stir in thyme, chicken and asparagus and then spoon mixture into greased ovenproof dish. Top with breadcrumbs, sprinkle with paprika and cook in a 180C oven until golden brown about 20 minutes. Serves 4. Mixture can easily be doubled.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.18.

French Coconuts

1 tin condensed milk

1 tblspn. golden syrup

Method: Heat together until thick -- keep stirring and add 4 cups cornflakes (crushed) and 1 cup coconut. Roll into balls and toss in coconut.

Source: contributed by Mrs. E. Wood (A.C.H. Volunteer Service) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.54.

Saucy Chocolate Pudding

2 oz. soft margarine

1 egg

1/2 cup sugar

1/2 cup milk

2 dessertspoons cocoa

1 cup S.R. flour

TOPPING

1/2 cup sugar

2 dessertspoons sifted cocoa

2 cups hot water

Method: Beat sugar, margarine well, add egg then 1/2 cup milk[,] cocoa, flour and mix. Put into deep pyrex dish. Top with topping in order given. Bake 30 minutes in moderate oven -- reduce heat and bake extra 10 minutes.

Source: contributed by J.G. Keller in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.54.

To make an old fowl tender

To make an old fowl tender, rub fowl all over with lemon, cover with dripping, place in paper bag and cook.

To make an aged fowl tender, soak in water and cup of cider vinegar.

Source: Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.74

Bacon Balls

3 bacon rashers

4 hard boiled eggs mashed

1/2 teaspoon chopped onion

1/4 teaspoon mustard

1/8 cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup grated cheese

Method: Fry bacon rashers till crisp and chop finely. Mix with other ingredients except cheese. Make into balls and roll in cheese. Makes 30.

Source: contributed by Mrs. Richard Gray, Tranmere in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.8.

Everybody's Favourite Slice

3/4 cup raw sugar

1 cup wholemeal S.R. flour

1/2 cup coconut

1 cup sultanas

Method: Melt 1 tablespoon honey and 125g margarine and stir into dry ingredients. Press into tray and bake in moderate oven until pale brown. Ice while warm with lemon icing.

Source: contributed by Aileen Niemann, in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.46.

Sausage Casserole

3 cups cooked rice

1 onion, chopped

1 large can pineapple pieces

1kg sausages

Method: Cut Sausages into small pieces and cook with onion, in frypan. Add pineapple and rice and heat through. Serves 6.

Source: contributed by Helen Warner (A.C.H. Coonalpyn Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.19.

Curry Curlies

750gm packet pre-rolled puff pastry/ 7 Ozs. butter (185g)[/] 2 teas. curry powder/ 250gm potato chips/

Method: Cut pastry into 1/2" strips, brush both sides of strip with combined melted butter and curry powder.

Lightly press finely crushed potato chips on both sides, twist to curl.

Place on lightly greased ovlen [sic] trays, bake in moderately hot oven 8 mins. or until goldlen [sic] brown. Makes about 70.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.46.

Tuna Salad

Can tuna, drained, can corn drained, 1 chopped onion -- mix all well to-gether -- mix with mayonaisse [sic] -- decorate with parsley.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.34.

Tit Bits (very tasty)

1 pkt nutri grain, 1 pkt cream of chicken soup, 1 pkt French onion soup, 2 pkts salted peanuts, 1 level dsp curry powder, 1/2 cup warm oil.

Method: Mix all dry ingredients together and then add warm oil and stir well. Keep in airtight container.

Source: contributed by Raelene Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.21.

Win's Pudding

Cream 1/4 cup marg and 2 tabs. sugar, add 1 beaten egg then 1 cup SR Flour and 2 tabs. milk.

Put into greased pyrex dish, add 3 slices [?sliced] bananas with juice 1/2 lemon sprinkled on them. Then add 2 tabs. melted butter and pour over cake an[d] bananas. Sprinkle over brown sugar, 1/2 teas. cinnamon and grated orange rind (optional)[.] Bake 1/2 hour in[ ]oven.

Source: contributed by Win Mathews in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.27.

Asparagus and Ham Mornay

1 large tin asparagus cuts, 1 large tin asparagus soup, 1 heaped Tbls butter, 4 Tbls plain flour, 1/2 pint milk, 4 oz ham (diced), 2 hard-boiled eggs (chopped), 1 onion, 1/2 cup grated cheese, parsley, breadcrumbs and butter for topping.

Method: Make white sauce using milk, asparagus liquid, soup (undiluted) and flour. Chop onion finely and cook in a saucepan with 1 Tbls butter till tender (keep lid on to prevent browning). Combine cheese, ham, asparagus, eggs, parsley with sauce and onion. Sprinkle with breadcrumbs and dot with butter. Brown under griller or in oven.

Source: contributed by A. Arthur in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.23.

Kye Sye Min (Australian Style)

1 lb mince, 2 large onions, 1 tsp curry powder, 1 pkt chicken noodle soup, salt, pepper, celery, 1/2 lb beans, 1/2 cabbage (use as much as required).

Method: Brown meat in 2 Tbls margarine. Add chopped onion and cook. Add curry powder, salt, pepper, soup and 2 cups water. Add beans, chopped celery and shredded cabbage. (1 carrot and 1 tsp soy sauce may be added if desired.)

Source: contributed by M. Keller in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.31.

Cheeseolettes

3 eggs, 2 oz SR flour (or plain flour with 1 tsp baking powder), 4 oz grated chedder [sic] cheese, 1 Tbls grated onion, 2 Tbls chopped parsley, seasoning, butter for frying.

Method: Blend all ingredients together. Heat butter in pan, drop spoonfuls of this mixture. Fry until crisp and golden brown, turn, brown on the other side. Drain well. Serve with a dish of sliced tomato and crisp lettuce.

Source: contributed by S. Vance in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.15.

Chicken Cooked in Coke

1 kg chicken pieces (depending on amount of people)

1 pkt. French onion soup

1 onion

1 capsicum (red or green)

1 sml. can champignons (optional)

1 carrot, diced

3/4 cup peas

1 litre bottle coke

Method: Lightly brown chicken pieces in frypan. When browned take out and drain, also drain fat out of frypan. Replace chicken pieces in frypan. Pour coke over so chicken is covered, add french onion soup, onion, capsicum, carrot and champignons. Simmer for 45-60 minutes. Add peas last. The coke will go into a gravy. It does not sound very nice, but it is beautiful. You can use diet coke or tab. Serve with mashed potatoes or rice.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.93.

Sultana Slice

125g butter

1 cup sugar

1 cup S.R. flour

1 cup sultanas

1 egg

1 cup crushed cornflakes

1/2 tspn. vanilla

Method: Put all dry ingredients in a bowl. Lightly beat egg and add to dry mixture. Mix thoroughly. Melt butter and pour over mix. Stir well. Press into greased lamington tin. Bake in moderate oven for 30 mins. Cut into fingers while still warm. Do not ice.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.149.

Bobotie: A South African Dish

2 medium sliced onions

2 tblspns butter

2 lbs mince meat

1&1/4 cups milk

1 teaspoon salt

1 tblspn curry powder

1 thick slice bread

2 eggs

Method: Fry the sliced onions in the butter until lightly browned. Sprinkle the curry powder over the onions, add salt, and meat and mix well together. Soak the bread in the milk, then drain off the milk, mash the bread with a fork and add it to the meat mixture, together with 1 beaten egg. Turn into a buttered pie-dish. Add sufficient milk to the milk drained from the bread to make up to 3/4 cup. Beat the remaining egg and mix it with the milk. Season with salt & pepper & pour this over the meat mixture in the pie-dish. Dot with small bits of butter over the top & stand the pie-dish in another pan of water. Bake gently for 30 - 40 minutes at 350F.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.22.

Quick Quiche

3-4 eggs

2 rashers bacon, chopped

1 cup grated cheese

1 cup milk

1 onion, chopped

salt & pepper

3/4 cup pastry mix

Method: Beat eggs, add milk and pastry mix. Mix for a couple of minutes. Pour into greased pie dish.

Sprinkle onion, bacon and cheese into dish and bake in moderate oven for 50 minutes.

Serves - 4-5 people

Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11.

Easy Tasty Tit Bits

1 loaf Promax thin sliced bread

1/2 cup butter or margarine

Method: Into butter toss 1 or 2 dstspns. French Onion Soup powder (to taste). Spread bread on both sides, cut off crusts and toast in oven (both sides) or in a vertical griller. When almost cold cut the toasted bread into shapes. Keeps for quite some time.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.8.

(pinterest)

Porcupine Meat Balls

1 pkt. Beef Rice-a-Riso, 1 lb. Hamburger mince, 1/2 lb. sausage meat if liked, 1 grated onion, 2 tabs oil, 3/4 pint water, 1 tabs. Holbrooks Worcestershire sauce, 1x10 oz. can tomato soup

Method: Thoroughly combine uncooked rice-a-riso, and the sachet contents with meats and onion, shape into balls with wetted hands. Brown in heated pain (with oil), shaking continuously.

Combine soup, water and sauce and pour over meat balls. Simmer with lid on for 25-30 minutes, or until meat balls are tender. Serve with vegetables. This is quite nice just using plain rice and you can always add extra flavouring to replace the sachet contents from Packet mix.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.43.

Avocado Carbonara

1&1/2 cups small spiral pasta, 2 rashes [sic] bacon, 2 tabs. butter, 1 Avocada [sic] (diced), 60gm cheddar cheese grated, 4 tabs. crea[m], 1 egg, pepper to taste

Method: Cook pasta in slightly salted boiling water. Saute bacon in butter, add the avocado, the drained cooked pasta, cheddar cheese, cream[,] egg and pepper - mix thoroughly to-gether. Heat through and serve on a heated plate. Serves 4 as an entree. Freezes wel[l]. Egg is not necessary. Sliced mushrooms, cooked with bacon and added is tasty.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.40.

Chicken Delicious

1 young chicken dissected into serving pieces, sprinkle with paprika, salt and pepper. Place chicken pieces side by side in a flat roasting pan or large casserole. Mix 1 tin of gourmet mushroom soup with 1 cup cream, pour this over chicken pieces, sprinkle liberally with chopped parsely [sic], place uncovered in a moderate oven and cook until chicken is tender. Serve with mashed potatoes and green peas.

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.7.

Gipsy Rascals

1 tin Condensed Milk

1/2 lb. crushed Biscuits

2 cups chopped Nuts

2 tablespoons Sherry

1/2 cup Mixed Fruit

2 tablespoons Cocoa

Method: Mix all ingredients together and roll in coconut. Leave to set. Keep in refrigerator.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.71.

Chatty Prawn Balls

This is a delicious appetiser, for nibbling with a good champagne or chardonnay.

1 can sweetcorn kernels

1kg green prawns, peeled and chopped

1 tblsp plain flour

1 tblsp cornflour

1 tblsp turmeric, ground

1 red chilli, finely chopped (optional)

2 eggs

3 spring onions, finely chopped

2 cloves garlic, crushed

Olive oil or veg for frying

Some fresh chopped coriander

Method: Place sweetcorn in a food processor at high speed for 1 minute. Add all other ingredients and mix thoroughly. Heat oil in frypan until it starts to smoke, then drop tablespoons of mixture into hot oil and fry all over until golden brown. Drain on paper towels, serve hot or cold. Makes lots.

Source: Contributed by Andrea Fuller, Streaky Bay SA in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.34.

Spinster Buttons

10 ozs. SR flour

2 eggs

4 ozs. butter

essence of lemon

Method: Rub butter into flour, beat eggs and sugar together, take pieces the size of a walnut, roll in hands and flatten, dip sides in sugar, and bake in oven for 10 minutes.

Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.75.

Note: sugar omitted from ingredients -

However, see a likely source in the faithful Green and Gold Cookery Book. Containing many good and proved recipes. Seventeenth edition (Revised). Issued by the Combined Congregational and Baptist Churches of South Australia in the interests of King's College (Adelaide, n.d. [?1944]):

Banana and Bacon Scones

1 lb. S.R. flour

Pinch salt

3 oz. butter

2 rashers bacon

2 bananas, mashed

1/2 pint milk, approx.

Method: Sift flour and salt into basin and rub in butter. Cut bacon into small pieces and cook it until crisp, and pour off the fat. Add the bacon to the flour mixture. Combined the mashed bananas and milk, then stir into the other ingredients to form a soft dough. Kneed on a lightly floured board, roll out to 1/2 in. thickness and cut into rounds. Place on scone tray, glaze with milk and cook at 450F gas, 500F elec., 12-15 minutes.

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

Childrens Punch

1 pkt. raspberry jelly crystals

1 pint boiling water

1 can concentrated orange juice

2 x 450g cans pineapple

juice of small lemon

2 small bottles ginger ale

1 small bottle soda water

1 cup fresh cherries (optional)

Method: Make up jelly, add juices. Chill. Before serving, add chilled soft drinks and icecubes. Float cherries on top (optional).

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.127. [Childrens Munchies for Parties]

Pork Chops in Pineapple

As many pork chops as required.

Method: Fry both sides of the pork chops for 5 minutes each and brown thoroughly. Lay the chops in a casserole dish, then brown in frying pan as many slices of pineapple as there are chops and place one on each chop. Pour over the following mixture.

1 tin pineapple juice, 1 bay leaf, 1 finely chopped celery stick in season, 2 cloves, 1 chopped onion, 1 garlic clove (this is optional). Bake in a moderate oven for 1&1/2 hours covering casserole with a lid. Serve with vegetables in season.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.100.

Cheese Crisps

3/4 cup plain flour

1/2 teaspoon salt

Good pinch cayenne pepper

60g butter

125g tasty cheese, grated

Yolk of 1 egg

Squeeze of lemon juice

Method: (1). Sift flour, salt and cayenne, rub in butter. (2). Add cheese and make into a firm dough with egg yolk and lemon juice. (3). Knead lightly and roll out into a thin sheet. Cut with floured cutter into rounds. (4). Place ont[o] a flat glass pizza plate or use turntable. (5). Cook approx. 8 biscuits each time on FULL POWER for 2&1/2 minutes. (6). Removed from plate and allow to cool.

Yield: Approximately 36 biscuits.

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

Nine Pop Toffee

1 cup almonds (with skins on)

1 cup water

2 cups sugar

1 tablespoon vinegar

Method: Put all ingredients into saucepan and boil moderately for 1/2 an hour. Don't stir at all. When almonds pop 9 times, remove from stove and pour into a well buttered dish. Let set and break into pieces. Delicious.

Source: contributed by Mrs. G. Cobbledick, A.C.H. Coonalpyn Auxiliary in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.49.

Hot Prawn Puffs

Small can prawns or shrimps

2-4 tablespoons mayonnaise

Seasoning

Rind of 1 lemon

2 teaspoons lemon juice

1 egg white, stiffly beaten

18 small rounds of bread fried in butter

Pinch paprika pepper

Lemon and parsley to garnish

Method: Combine prawns, mayonnaise, seasoning, finely grated lemon rind and lemon juice. Fold in egg white. Pile onto the fried bread, sprinkle with paprika pepper and grill until puffed and golden. Serve hot. The croutons can be made the previous day.

Source: contributed by Mrs. G. Edwards, Murray Bridge in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.13.

Savoury Bran Stuffing

1/4 cup margarine

1/2 cup water

1/4 cup finely chopped celery

1 small onion, chopped

1 tablespoon dried parsley flakes

440 gm. can cream of mushroom soup

1 egg, lightly beaten

1 cup All-Bran or Bran Buds

4 cups Kellogg's Seasoned Corn Flakes Crumbs

Method: Melt margarine in a large saucepan. Remove from heat and add remaining ingredients. Mix well. Spread mixture into a greased baking tray and bake in a moderate oven, 180C gas, 190C electric (350F gas, 375F electric) for 30 minutes or until lightly browned and set. Cut into squares and serve with roast meats. (6 servings)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.33.

Hawaiian Tart Filling

1 8" pastry case (20cm)

3 or 4 bananas, sliced

1 tin condensed milk

approx. 1/2 cup passionfruit pulp

juice of 2 lemons

1 dstspn. gelatine dissolved in boiling water

Method: Beat together milk, passionfruit pulp, juice and gelatine. Lay slices of banana in the pastry case reserving some for decoration. Pour over the mixture. Chill, then decorate with bananas and whipped cream, and serve.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.114.

Easy Apple Crumble

3/4 cup sugar

3/4 cup flour

3/4 cup butter

3/4 cup coconut

Method: Crumble all together and sprinkle on top of cold stewed apples. Bake until brown on top.

To vary this dish add a little crushed pineapple and 1 sliced banana to the apple. Sprinkle the crumble with a little cinnamon. Serve with icecream, cream or custard.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.113.

Sago Chops

1&1/2 lbs. lean mutton chops

2 tbspns. sago

small cup tomato sauce

salt and pepper to taste

cold water to cover

Method: Put in a covered dish and cook in oven until sago has dissolved into sauce and water. 1 to 1&1/2 hours. Also done with mutton neck chops.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.84. [Bachelor]

Asparagus & Chicken

Heat 1x 80z. can asparagus soup, 1 tabs. flour, 1 tabs. margarine, and 1&1/2 cups milk until thick

ADD

2 cups chicken

1 tin asparagus

1 dess. curry powder

BAKE

1/2 hour - sprinkle potato chips on top.

Source: contributed by Barbara Giddings in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.36.

Meat Loaf Roast

500 gm mince
500 gm sausage meat
1 egg
1 pkt. Dutch Curry Soup
1 cup breadcrumbs

Method: Combine all ingredients[,] form into a roll - place in baking dish with a little dripping and vegetables around it and cook about 1&1/2 hours in mod-hot oven. What is left is really good cold in a sandwich.

Source: contributed by Dulcie Stacey in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.37.

Veal Royale

Cut 500gm Veal or steak into thin slices, toss in 2 teas. paprika, and fry in 1 tabs. oil. Place meat in a casserole, add 1/2 cup peas. Blend the contents of a packet o[f] Cheese and Leek Soup with 1 cup water and 1 cup tomato puree. Stir till boiling, pour over meat, cover and bake at 180C for 1 hour. Serves 4

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.38 & p.40.

Crunch

[Children's Munchies for Parties]

Spread butter and vegemite on dry bread. Sprinkle with grated cheese, poppy or sesame seeds. Cut into fingers. Bake in moderate oven.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.128.

Impossible Salmon Pie

4 eggs
1/2 cup plain flour
1/2 tspn baking powder
2 cups milk
4 oz marg melted
pinch salt

Method: In a large bowl beat together above ingredients until blended. Stir in the next ingredients to make savoury version.

1 can tuna or salmon drained
1/2 cup grated cheese
salt & pepper to taste
1 onion finely chopped
1/4 cup chopped parsley

Pour into a lightly greased pie plate 9". Bake at 180 C until filling is set and top is brown, 35 - 40 mins. Serve hot or cold.

Source: contributed by Heather Allen in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.45-6.

Macaroni or Spaghetti with Mushrooms

4 oz. mushrooms

1 tspn. butter or oil

1 oz. macaroni

16 oz. tin mushroom soup

grated cheese

Method: Wash and slice mushrooms. Fry gently in butter. Reserve juices in pan. Cook macaroni until tender. Heat soup, but do not boil. Drain macaroni. Stir in mushrooms and oil or butter they were cooked in. Add soup and serve piping hot with grated cheese.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.20.

Curry Royale

1kg (2 lbs.) lean boneless lamb (cut into small pieces)

2 tablespoons oil

2 onions

2 apples

2 carrots

1 tin pineapple pieces (drained, retain juice)

3/4 cup sultanas or raisins

1 tablespoon curry powder

Salt and pepper

Golden Syrup (1 heaped tablespoon)

Method: Toss lamb in plain flour, heat oil and toss meat into pan, brown. Make sure heat is not too severe -- about 250F. Chop apples, onions, carrots and toss in, add drained pineapple, raisins or sultanas, and sprinkle over curry powder, salt and pepper. Mix well with wooden spoon, tossing more flour over so that it will thicken, add pineapple juice and golden syrup, then add enough hot water to make correct consistency, then simmer until meat is tender. Fresh apricots, plums and grapes can be added to this curry. Bananas with coconut plus chutneys can be served with this curry, but do not add them to the curry as it takes away the flavour.

Source: contributed by Mrs. J. H. Gooch (Broadview) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.26.

Steak Casserole

Method: Roll steak or chops in seasoned flour and place in casserole dish. Mix a packet of French onion soup with 2-3 cups of water (which you add gradually, otherwise it is likely to go lumpy). Cook in a mod. oven for 2-2.1/2 hours. Mushroom or onion soups are nice with steak. Tomato or curry soup mixed with chops. Chicken pieces done the same way with asparagus is quite delicious.

Source: contributed by Gayle Burnett (A.C.H. Balaklava Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.28.

Anzac Biscuits

1 cup flour, 1 cup coconut, 1 cup sugar, 1 cup flaked oats, 1/2 cup melted butter, 1 tbspn golden syrup, 1 tspn carb soda, 2 tbsp water.

Method: Melt butter, syrup and soda, add flour etc. and bake in a slow oven.

Source: contributed by Betty Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.45.

Spuds

12 oz. icing sugar

1 tin condensed milk

12 oz. coconut

Method: Mix all together and roll in small balls and roll in Cadbury drinking chocolate. Makes approx. 90.

Source: contributed by Mrs. E. Wood (A.C.H. Volunteer Service) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.54.

Veal with Banana

Method: Take as many thin pieces of veal per person, and wrap each piece around a firm banana. Secure with toothpicks and brown in butter. Place them in an oven dish and cover with a good brown gravy and bake till done.

Source: contributed by Mrs. Peter Lloyd (Canberra A.C.T.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.26.

Vegetarian Cauliflower Snow

1 large cauliflower

1 large onion, sliced

2 oz. butter

2 tomatoes, skinned and sliced

1 oz. flour

1/2 pint milk

Salt and pepper

6 oz. cheddar cheese (grated)

4 eggs, separated

Method: Cut cauliflower in fleurettes, cook in boiling salted water, stems down, 5-10 mins. Saute onion in 1 oz. butter until soft; add tomatoes and cook 2-3 mins. Meanwhile, make sauce with remaining butter, flour and milk, season and add 4 oz. of cheese. Arrange cauliflower in a gratin dish, spoon over the onion and tomato mixture, coat with sauce. Beat the egg whites stiffly and arrange on top of cauliflower, making four pockets for egg yolks. Drop a yolk into each pocket. Sprinkle over the remaining cheese and grill until crisp and golden brown.

Source: contributed by Lorna Hosking (A.C.H. Gawler Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.32.

Cranberry Ambrosia

1 tin cranberry conserve (500g)

1 tin apple pulp (750g)

450ml cream

2 teaspoons vanilla sugar

3 cups black rye breadcrumbs

Method: Combine cranberries with apple pulp. Whip cream with vanilla sugar. Place a layer of fruit pulp in a glass dish, cover with breadcrumbs, spread with whipped cream, sprinkle more breadcrumbs over the top and repeat layers again till all ingredients have been used, finishing with cream. Chill for approximately 6 hours before serving.

Source: contributed by Mrs. J. H. Ball (Easter Appeal Women's Committee) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.43.

Tuna & Potato Loaf

500 gms potatoes

2 eggs, lightly beaten

1 onion, chopped

1 x 425gms can tuna, drained

1/4 cup grated Parmesan cheese

2/3 cup cream

2 tblspns oil

1 cup breadcrumbs

2 tblspns chopped chives

Method: Grease an 11cm x 25cm ovenproof loaf dish, line with foil. Cook potatoes in water till tender. Drain. Cool. Cut half the potatoes into cubes. Mash remaining potatoes with cream & eggs. Heat oil in pan, cook onion until soft. Combine all ingredients in a bowl. Mix well. Spoon into dish. Cook in mod oven 180 C (350 F) for about 45 mins, or until lightly browned on top.

Source: contributed by Julianne Smith in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.44.