Yum Yums

1/2 lb. Marie biscuits

1 small cup coconut

1 tbspn. cocoa

1 tin condensed milk

1 tbspn. rum or sherry

Method: Crush biscuits and mix with other ingredients. Roll into small balls and cover with coconut. Put aside to harden.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.153.

Chicken Ooh La La!

2.1/2-3 lbs. chicken cut into pieces

2 onions (chopped)

1 clove garlic (crushed)

2 tablespoons red & green pepper diced

1/4 lb. sliced mushrooms

4 rashers bacon (diced)

2 or 3 peeled sliced tomatoes

1 stick celery (diced)

3 tablespoons flour

salt and black pepper

1 teaspoon mustard

1/2 cup white wine or dry sherry

1 large tin cream of chicken soup

Oil or butter for frying

Method: Cut chicken into bite size pieces and roll in dry ingredients. Heat butter in heavy pan[,] add mushrooms, peppers and onions. Cook gently with lid on till tender then drain. Now brown coated chicken all over. Add remaining flour etc. garlic, bacon, wine, tomatoes, soup and celery. Cook gently with lid on for 30 minutes. Add peppers, mushrooms and onions and cook another 30 minutes. Place onto flat dish and serve garnished with mashed potatoes and parsley.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.52.

Julienne Soup

4 cups stock

2 small carrots

1 turnip

2 onions

1/2 cup green beans or peas

Salt and pepper to taste

Parisian essence to colour

Method: Slice the onions finely, cut carrots and turnip into matches and simmer in the stock till tender. Add the beans or peas and salt and pepper to taste. Colour with Parisian essence. Serve with sippets of toast.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.16.

Mullet Mornay

500 g Mullet fillets

1&/2 cups frozen sweetcorn

1 jar of [C]ontinental Mornay Sauce

1&1/2 cups frozen peas

Method: Lightly grease casserole dish and line with mullet fillets. Mix together sauce and vegetables. Pour over fish. Top with breadcrumbs and grated cheese for extra flavour. Place in moderate oven for 1 hour.

Source: Contributed by Tracy Hill, 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.63.

Hare Haselet

A very economical dish, for districts where hares are plentiful.

Cut meat off the bones and mince; add 1/4 loaf of bread, 1/2lb. bacon, onion -- all minced; 1 cup flour and season well with dried herbs; pepper and salt. Mix well together and form into 2 big rolls; put into greased meat dish with a slice of bacon on each roll, and cover with another dish; bake in moderate oven about 2 hours. Eaten cold, this is delicious.

Source: contributed by Mrs. O. Brettig, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.5.

Hawaiian Patties

1 lb. minced pork fillets

1/2 lb. minced veal

12 thin pineapple slices

3 level tablespoons apricot jam

1 egg

Pinch nutmeg

Salt and pepper

6 bacon rashers

Method: Mix together the minced meats, 2 tablespoons of the jam, beaten egg, and seasonings. Using a little flour, shape into patties same size as pineapple slices, place one between each two pineapple slices, wrap in a bacon rasher, and secure with a cocktail stick. Brush over with remaining jam. Place patties on greased baking dish; bake in moderate oven 45 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.

Stuff

1 pkt. Marshmallows

4 ozs. Ginger

4 ozs. Cherries

2 ozs. Nuts

1 pkt. Malt Biscuits

3/4 tin Condensed Milk

1/2 pkt. Mixed Fruit

Method: Crush biscuits, cut up all other ingredients. Add condensed milk and mix altogether. Roll out into sausage shape, then roll in coconut. Place in refrigerator till set, then cut into slices. Keep in refrigerator wrapped in foil.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.68