Apple Porcupine

Pare and core 7 large apples. Make a syrup by boiling sugar and water in equal parts, put apples in directly they are peeled; cook until easily pierced by a straw. Take out the apples and place on a dish, pyramid shape; cover with meringue made of white of egg and sugar, ornament with blanched and shredded almonds, colour light brown in cool oven.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.26.

Gateau of Meat

1 lb. lean Beef

1/2 lb. Bacon

2 Eggs

6 oz. Bread Crumbs

Spice. Nutmeg.

Pepper. Salt.

Method: Mince beef and bacon, mix with the other ingredients, add a little stock if necessary, place in a greased basin, boil gently 3 hours. To be eaten cold.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.14.

Tuna Dip (For Emergencies)

Great for grandchildren

Serves 4

185 g tin good quality tuna in olive oil

Olive oil, good quality

Chives or finely chopped cherry tomato to garnish (optional)

Method: Drain oil from tuna and place tuna in food processor. Blitz briefly. With motor running, drizzle in olive oil until mixture forms a soft spreadable paste. Put mixture in serving bowl and garnish. Serve with toast fingers or crackers.

Tip: Can also add chopped capers, lemon juice or Philadelphia light cream cheese, but it really doesn't need it.

Source: contributed by Jen Tolley in A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.141.

Puftaloons

2 cups SR flour

1 tablespoon butter or margarine

2 to 3 tablespoons oil or dripping

1/4 teaspoon salt

3/4 cup milk

Jam, honey or bacon for serving

Method: Combine flour and salt. Rub in butter with fingertips until crumbly. Add milk, mixing to a soft dough. Turn out on to lightly floured surface and knead gently until smooth. Roll out to 2 cm (3/4in) thickness; cut into rounds with a 6 cm (2&1/2in) scone cutter. Heat oil in large frying pan; add scones and gently fry until brown and puffed, turning once, about 4 to 5 minutes per side. Drain on paper towels. Serve hot with accompaniments of your choice. Makes 8.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.118.

Vegetable Mornay

1 pt mornay sauce, 6 shallots, salt & pepper, 1 cup macaroni, 2 tspns curry powder, 2 oz cheese, 1 lb frozen mixed vegetables, 2 tspns curry powder (extra). 

Method: Cook macaroni in boiling salt-water until tender for about 10 mins. Drain. Place frozen vegetables in boiling salt-water; simmer for 5 mins. Drain well. Combine macaroni, vegetables, chopped shallots & curry powder with mornay sauce. Season with salt & pepper. Spoon into greased ovenproof dish, top with grated cheese, sprinkle over with extra curry powder, & bake in moderate oven 25-30 mins. Serves 4 to 6.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974],  p.11.

German Cheese

1lb cottage cheese

dob of butter

1/2 teaspoon caraway seeds

1 teaspoon bi-carb soda

1/3 teaspoon salt

Method: Mix cheese and bi-carb soda and put in a pyrex dish and put in a slow oven at 200°C for 2 hours. About 3/4 hour before done, add butter, salt and caraway seeds. When done, place in cheese glass and stir until cool. Serve on crusty bread.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000) p.26.

Meatballs in Heavenly Sauce

1 lb. minced meat 

1 dessertspoon cornflour

1 small chopped onion

2 small green capsicums

1 dessertspoon soy sauce

1&1/2 tablespoons vinegar

1/2 cup pineapple pieces

1 egg

1/2 teaspoon salt

1 dessertspoon oil

1 cup pineapple syrup

1 dessertspoon cornflour

3 tablespoons water

1/4 cup sugar

Method: Mix together meat, 1 dessertspoon cornflour, salt, pepper and onion. Stir in the beaten egg. Form into small balls and fry in a little oil until brown all over. Drain. Cut the capsicums into strips, put into a little water and bring slowly to the boil. Boil 2 minutes. Mix together with the remaining dessertspoon cornflour, soy sauce, vinegar, water and sugar. Add to pan and cook, stirring until thickened. Add meat balls, capsicums, and pineapple pieces, cook over low heat, stirring occasionally, until heated through. Serve with rice or boiled noodles.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.48.