Continental Mustard

4 ozs. dry mustard.
5 ozs. castor sugar.
1 teaspoon salt.
1 teaspoon curry powder.
1 teaspoon ground mixed spice.
1/2 teaspoon ground nutmeg.
(all measures level).

Method: Blend well in a glass jar. Mix with 50/50 sweet vermouth and vinegar to a paste. Wait two to three days for the moisture to absorb the sugar. Use small wooden or plastic spoon. This mustard remains edible for months.

Source: contributed by M. Young in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Cumquat Liqueur

Method: Pick the fruit with a little stem (about 1/8"). Wash the fruit well. 1 lb. cumquats, 1 lb. white sugar and 1 bottle gin or brandy. (These quantities are suggested if using a mason jar; if such a jar is not available, the following quantities are suitable for a 2 lb. honey jar, in which case, use alfoil or similar under the lid, so that there will be no reaction with metal lid): 1 cup cumquats, 1 cup sugar, 1 cup spirits (50/50 brandy and gin). Prick cumquats all over with darning needle to release flavour. Place in jar and screw on top firmly. Shake well whenever you think of it (if possible, 2 or 3 times a day), until all sugar is dissolved. Leave for at least 3 months, but liqueur is delicious if left for a year. Drain off the liqueur and bottle. The fruit may then be served, on toothpicks or with small forks as a confection with coffee or with pre-dinner drinks.

Source: contributed by M. Young in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Curry Rissoles

1/2lb Cooked Meat (minced)
1 level tablespoon Curry Powder
1 dessertspoon chutney
1 Egg
Squeeze of Lemon Juice and browned Breadcrumbs

Method: Mix chutney, lemon juice and curry powder with the mince. Season and bind with beaten egg. Take small portions[,] form into shapes on a floured board, coat with egg and breadcrumbs. Deep fry and drain.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.9.

Light Birthday Cake

4 ozs. S.R. flour.
4 ozs. plain flour.
6 ozs. butter or margarine.
6 ozs. sugar.
1 lb. mixed fruit.
2 ozs. almonds.
1/2 cup warm milk.
1/2 cup treacle.
3 eggs.
1 tablespoon brandy (if liked).

Method: Cream butter and sugar, add treacle, beat in eggs one at a time, then add fruit and flour with pinch salt, and mix alternately with milk. Lastly add brandy. Bake in moderate oven in 8" square or equivalent tin, lined with buttered paper. Gas 320 degrees in middle of oven 1&3/4 to 2 hours. Let cool in tin.

Source: contributed by Mrs. R. Duffner in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.43.

Asparagus Salad

18 asparagus spears, cooked or canned.
1 cup diced ham.
1 cup diced fresh pineapple.
3/4 cup thick mayonnaise.
Chopped parsley.
Salt and pepper.
1/2 cup cooked rice.
2 dessertspoons slivered orange rind.
1 tablespoon lemon juice.

Method: Cut asparagus into 1/2 in. lengths. Combine with ham, rice, and pineapple. Lastly add pepper and salt to taste and bind with mayonnaise, to which lemon juice and a little lemon rind have been added. To serve, mound the salad in a bed of lettuce and sprinkle with orange rind and parsley. May be used on its own, or is very suitable for serving with poultry or pork.

Source: contributed by P. J. Peter in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.31.

All in Together Chocolate Cake

30oz Butter
6oz Castor Sugar
2 level tablespoons Cocoa
80z S.R. Flour
2 Eggs
1/2 teaspoon Vanilla
1/2 teacup Milk

Method: Melt butter.

Put all ingredients into a large basin. Pour in melted butter.

Beat well for 3 minutes.

Bake in moderate oven, 30 minutes in two 7" sandwich tins or use one 7&1/2" square tin and bake for 3/4 hour or longer.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.82.

Chow Mein (Quick and tasty)

1 lb. minced steak, 3 chopped onions, 1 packet chicken noodle soup, 1/2 roughly chopped cabbage, 1/2 cup chopped beans, 1 dsp. curry powder, 4 cups water, salt and pepper.

Method: Brown onions lightly in a large saucepan. Add all other ingredients and cook for 1/2 an hour. Serve with rice.

Source: contributed by N. J. Neighbour in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.17.

Savoury Rounds

2 Eggs (lightly beaten)
Some chopped Bacon Pieces
Mustard
Seasoning
1 pkt Potato Chips (crush with fork as you go) 

Chopped up Pepper
Mixed Herbs

Mix all together.

1 pkt of Puff Pastry

Method: Roll out puff pastry. Spread mixture over. Roll into logs and put into freezer - as is then easier to cut into 1/4" slices. Pop onto tray in moderate oven for 15-20 minutes.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.6.

Passionfruit Sweet

Make a lemon jelly, and when starting to set, beat well.
Add 1/2 tin condensed milk and pulp of 4 passionfruit.
Allow to set and serve with cream.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.61.

Quick Chick

1 barbecued chicken
1 bottle plum sauce
1 small bunch spring onions, sliced thinly
Julienned ginger pieces

Method: Cut chicken into serving pieces, leaving skin on, and place pieces onto serving dish. Keep warm. Combine remaining ingredients in saucepan, bring to boil and simmer 3-4 minutes, adding a little water if too thick. Pour over chicken and serve.

Source: contributed by Pat Russell in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.55.

Boules Au Chocolat (to serve with coffee)

125g ground almonds
125g caster sugar
1-2 egg whites
1 tb melted chocolate
Chocolate sauce or chocolate topping
Raisins and crushed nuts

Method: Mix ground almonds and sugar well. Fork in enough egg white to bring mixture together and mix to a paste with the chocolate. Chill 10 minutes, then roll portions of mix into balls pressing a raisin in the middle of each one. Roll in crushed nuts and bake on greased tray for 10 minutes at 180C to just firm the boules and colour the nuts.

Source: contributed by Marjorie Smith in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.72.

Spicy Pears

1 large can pear halves (peaches can also be used)
1/2 cup butter
1 cup brown sugar
1 tb curry powder

Method: Drain fruit, reserve juice. Place fruit in casserole dish cut side down. Melt butter in frying pan, add brown sugar and curry powder, stir until blended. Add some of the reserved juice and heat until dissolves a little. Pour over fruit. Bake in 180C oven for 20 minutes. Serve hot with cream or icecream or may be used as a vegetable dish.

Source: contributed by Susan MacDonald in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.67.

Terrific Ham and Asparagus Bake

6 thin slices bread, no crusts, buttered
6 slices ham
1 tin asparagus tips, drained
300ml carton cream
Grated cheese

Method: Place one slice of ham on each slice of bread and roll up. Place in ovenproof dish, making sure rolls keep secure. Sprinkle asparagus over rolls and pour cream over evenly. Season if desire. Top with grated cheese and bake in moderate oven 180C or 350F for approximately 15-20 minutes until browned.

Source: contributed by Susan MacDonald in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.32.

Ham Ribbons

250g cream cheese
1 tsp paprika
2 tsp horseradish
15 slices of square ham (about 750g) cut thicker than normal

Method: Beat cream cheese, add horseradish, paprika and season to taste. Spread cheese mixture over slices of ham, building them into sandwiches, using 5 slices of ham and 4 layers of cheese until you have 3 ham and cheese "sandwiches". Chill, cover with plastic wrap and keep flat. Refrigerate at least 24 hours. Before serving, trim all edges then cut into 4 strips each way, which will give 16 squares from each "sandwich".

Source: contributed by Susan MacDonald in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.10.

Cucumber Baskets

24 oysters
1 cucumber
white vinegar and water
salt
1/2 cup cream cheese
freshly ground black pepper
1 tbsp lemon juice
1 tbsp chopped chives
1 tbsp chopped capsicum
1/2 cup sour cream

Method: Peel half of cucumber. Cut whole cucumber into 1" (2.5cms) rounds - some with skin on, some peeled. Scoop out seeds leaving a base and sides to form a basket. Soak 1 hour in a weak vinegar and water solution, sprinkled with salt. Drain and pat dry. Combine cheese, cream, pepper, lemon juice, chives, capsicum and chopped oysters. Fill each cucumber basket with oyster mixture and serve chilled.

Variation:
1. Add 1 tspn prepared mustard, 1 tspn parsley and 8-10 drops Tabasco sauce.

Source: contributed by Leon Stott (Archipelago Oysters, Denial Bay) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.17.

Chicken Noodle Savory

Combine contents of 1 packet of chicken noodle soup with 500g. minced steak, 1 onion chopped, 3/4 cup uncooked rice, 2 cups water and 1 pepper, sliced in a saucepan. Bring to the boil then simmer 25-30 mins. Serve with toast and garnish with lettuce. Serves 4.

Source: contributed by Jenny Rudiger in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.27.

Boozy Stew

1kg. stewing steak
1 tomato, chopped
1 cup water
1 onion, sliced
1 cup red wine
1 pkt. creme of mushroom soup

Source: Chop meat into small cubes and place in casserole dish. Combine remaining ingredients and pour over the meat. Cover and bake at 190° until cooked - approx. 1-1&1/2 hours.

Source: contributed by Sue Codrington in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.26.

Peanut Butter Bread

2/3 cup Peanut Butter
1 tablespoon Soft Shortening
2/3 cup Milk
3&1/2 teaspoons Baking Powder
1/2 cup chopped peanuts
1 cup Sugar
1 Egg
2 cups sifted all purpose Flour
3/4 teaspoon Salt
1/3 cup Vinegar or Sherry

Method: Beat sherry, peanut butter, sugar, shortening, egg and milk together until blended and smooth, resift flour with baking powder and salt. Add to first mixture blending just until smooth. Stir in peanuts. Spoon into well greased loaf pan 8&1/2 by 4&1/2 by 2&3/4". Let stand 20 minutes. Bake at 350°F or Gas mark 4 (moderate oven) for 1&1/4 hours or just until loaf is done.

Turn onto wire rack. Cool thoroughly before storing.

Yield: 1 loaf.

Note: All purpose flour, also known as general purpose flour or family flour. This flour milled from selected high protein wheats. Self raising flour is made from all purpose flour to which leavening and salt have been added.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.108.

Baked Steak

1 lb oyster blade
1 pkt french onion soup
425 ml apricot nectar

Method: Lay oyster blade flat in baking pan. Sprinkle with powdered soup and pour over apricot nectar. Bake in covered pan 1&1/2 hours. Serve with duchess potatoes, stuffed tomatoes and green vegetables.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.47.

Savoury Spread

1 tablespoon butter
1 tablespoon grated cheese
1/2 teaspoon curry powder
1 teaspoon vinegar
1 egg
2 tablespoons milk

Method: Blend butter, cheese and beat in other ingredients and cook in double saucepan until thick and creamy. Keeps well in fridge and makes a good spread for biscuits, etc.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.70.

Savoury Tripe

1&1/2 lb tripe
1/2 oz butter
1 onion
2 tablespoons flour
1 cup water
1 cup evaporated milk
1 carrot
1 chicken stock cube
3 sticks celery
salt and pepper
1 dessertspoon Worcestershire sauce

Method: Cut tripe into 1 inch pieces, place in saucepan. Cover with water, add little salt; simmer one hour. Drain. Melt butter in saucepan. Fry chopped onion 2 minutes. Add flour, cook few minutes, remove from heat, add water, milk and crumbled stock cube. Return to heat, stir until sauce boils and thickens. Cook diced carrot and celery until tender, drain and add with tripe to sauce. Stir in Worcestershire sauce.

Serves 4.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.43.

Chicken and Vegetable Casserole

1 Cooked Chicken cut in pieces
1 large can Cream of Chicken Soup
1 large can Vegetable Soup
Salt and Pepper

Mix altogether and place in casserole dish. Heat in moderate oven.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.35.

Amy Johnson Cake

Pastry:
Rub 2 tablespoons butter or margarin[e] into 1 cup of S.R. Flour, sieved with pinch of salt. Add a little milk to make a firm dough. Roll out and line cake tin, one deeper than a swiss roll tin. Spread with plum and raspberry jam and sprinkle with currants.

Cake:
Beat 2 tablespoons butter with small cup sugar, add 2 eggs, and beat well. Add a little milk and 1 cup S.R. Flour sifted with a pinch of salt. Spread cake mixture over currants and bake in a moderate oven.

When cool, ice with lemon icing and cut into oblong pieces.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.93.

Marsala Dip

1 pkt Continental French Onion Soup
2 cups sour cream
1-2 tablespoons Marsala
chocolate slices and strawberries

Method: Combine first three ingredients thoroughly and chill for one hour. Serve with chocolate slices and strawberries.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.15.

Moomba Slice

4 oz butter or margarine
1 cup sugar
1 egg
1 cup mixed fruit
2 cups self-raising flour
pinch salt
blanched almonds

Method: Melt butter or substitute in saucepan. When melted add 1 cup sugar and stir until combined, allow to cool slightly, but stir occasionally so mixture does not go hard. Add beaten egg, mixed fruit and flour. Mix and place in greased and lined slice tin. Cook at 375°[F] for 20 minutes. When cool, ice with lemon icing and sprinkle with blanched almonds.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.87.

Starter

1 tin Grosse & Blackwell's Consomme (Campbell's Consomme substitutes perfectly)
1 small Philadelphia Cream Cheese
1/2 teaspoon curry powder

Method: Whip the consomme and cream cheese together, retaining some consomme for decoration. Add curry powder and whip again. Serve in individual dishes and decorate with chopped consomme and parsley. Chill well before serving.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.17.

Cucumber Supreme

Allow 1/2 large cucumber for each person.

Wash and dry thoroughly. Slice through centre lengthways. Scoop out seeds.

Place halved cucumbers into large saucepan of salted boiling water. Simmer 10 minutes -- allow to cool -- remove from saucepan and strain carefully. Place in fridge until needed.

Make a rich white sauce, add a tin of tuna or salmon, paprika, pepper, wine, a glass of sherry, one tablespoon of chopped parsley and a good squeeze of pure lemon juice.

Fill cucumber with mixture -- sprinkle with breadcrumbs -- bake in moderate oven 20-30 minutes; cover with foil if necessary. Serve hot with pulled lettuce salad mixed with Italian dressing and slices of lemon.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.18.

Tuna and Pineapple Casserole

1 15oz can Tuna
1 quantity White Sauce
1 tablespoon Breadcrumbs
Parsley Springs
1 15oz can Crushed Pineapple
1 teaspoon Lemon Juice
Slices of Lemon

Method:
1. Collect ingredients
2. Combine tuna, sauce and lemon juice
3. Place alternate layers of fish mixture and pineapple in casserole
4. Top with breadcrumbs
5. Bake
6. Garnish with slices of lemon and springs of parsley and serve
Oven temperature: 350°[F]
Cooking Time: 20 minutes

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.25.

Brandied Pineapple Drink

15oz can Crushed Pineapple
1/3 cup Brandy
2 large scoops icecream
1/3 cup Lemon Juice
1/2 cup iced water

Method: Put all into blender, on high speed 30 seconds or until well whipped. Makes approximately 1&1/2 pints.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.110.

Chilled Tomato Cases

6-8 small-medium tomatoes
200g cottage cheese
1 tablespoon gherkin relish
1 tablespoon Continental Savoury Chicken Supreme Soup

Method: Cut a slice off the end of each tomato and using a spoon scoop out most of the flesh. Chop tomato pulp and mix with cheese, gherkins and soup mix. Season inside of tomato cases with salt, pepper and a little sugar. Pile mixture back into cases. Replace lid or decorate as desired. Chill and serve.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.13.

Entree

4 oranges, peeled and chopped into pieces, place in bowl. Sprinkle freely with pepper and malt vinegar. Chill in fridge. Place in lettuce leaves and garnish with chopped meat.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park, Adelaide: Colour Printing House Pty. Ltd., c.1985), p.9.

Exotic Fruit Salad

Rockmelon, strawberries, passionfruit, bananas.

Method: Cut rockmelon in half and scoop out the fruit into round balls. Prepare and hull strawberries. Combine rockmelon, strawberries and passionfruit into a bowl. Refrigerate. Before serving, add bananas. Serve with cream and ice cream.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.36.

[Microwave] Shrimp de Jonghe

3/4 cup margarine
4-5 cloves garlic, peeled and sliced
1/4 teaspoon tarragon
1 tblspn. chopped parsley
dash of ground nutmeg
dash of dried thyme
1/4 tspn. chives, finely chopped
1/4 tspn. instant minced onion
1&1/2 tspns. salt
1/2 cup dry sherry
3/4 cup fine dry breadcrumbs
1kg. raw, shelled deveined shrimp

Method: Melt butter in a deep, 2 litre, heat resistant non-metal[l]ic casserole in microwave for 1 min. Add sliced garlic and heat uncovered for 2&1/2 minutes on high. Remove garlic from butter. Add tarragon, parsley, nutmeg, thyme, chives, onion[,] salt, sherry to butter and stir to combine. Remove 1/4 cup of seasoned butter and mix with 3/4 cup of breadcrumbs. Place shrimp in shallow 2 litre casserole with the remaining seasoned butter. Stir to coat shrimp. Sprinkle buttered breadcrumbs over shrimp. Heat uncovered in microwave for 10 minutes or until crumbs are brown and shrimp are pink. Do not over-cook shrimp as they will become tough. Serves 4.

Source: contributed by Dagmar Preusker in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.33.

Cornflake Tart

1 cup cornflakes, 1 cup rolled oats, 1 cup coconut, 1/2 cup sugar, 1/4 lb. butter or margarine, 1 dsp. honey.

Method: Melt butter, honey and sugar, pour over dry ingredients. Press into tin and bake in a very slow oven for 15 minutes.

Source: contributed by C. Pavy in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.27.

Savoury Tomatoes

3 tsps. gelatine, 3 tbsps. hot water, 1/4 pint cold water, 6 medium tomatoes, 1 tsp. sugar, salt and pepper, 2 cups chopped ham.

Method: Cut the tops off the tomatoes, scoop out the centres. Place cold water and tomato pulp in saucepan, add sugar, salt and pepper, bring slowly to boiling point, put through sieve, add vinegar and gelatine dissolved in hot water. When thickening, add ham and fill the tomato cases. Leave to set. Serve with mayonnaise on lettuce.

Source: contributed by Mrs. D. Carmichael in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.23.

Jamie's Honey Sauce

Put 2 tablespoons honey in saucepan and heat until brown and boiling. Add all following ingredients, which have been blended in cup:

1/2 cup water
2 teaspoons cornflour
2 teaspoons lemon juice
oregano
2 teaspoons soy sauce
4 teaspoons tomato sauce
pinch curry powder or chilli

Mix thoroughly and simmer for 1 minute. Good over steak, meat balls, etc.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

Apricot Clams

2 eggs
4 cups sugar
6 ozs butter
4 ozs cornflour
3/4 lb S. R. flour
About 4&1/2 doz. dried apricot halves

Method: Soak apricots for 4 hours - cream butter and sugar, add well beaten eggs then add sifted flours. Mix well and then roll out as for biscuits. Cut into rounds, place a piece of apricot sprinkled with sugar on each round and cover with another round of the biscuit mixture. Press edges down and cook in a hot oven for 10 mins. Can be iced if preferred and sprinkled with coconut.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.30.

Honey Soy Chicken Wings

Discard wingtips. Allow 3-4 wings per person.

18 chicken wings
1/4 cup soy sauce
2 tablespoons dry sherry
2 tablespoons honey
1 garlic clove crushed
1/2 teaspoon salt
1 teaspoon finely grated fresh ginger [ginger root may be kept well in sherry]
1 teaspoon 5 spice powder [from Chinese shops]
2 tablespoons peanut oil
2 tablespoons sesame oil

Method: Joint wings. Marinade in all ingredients, turning wings once or twice. Roast in single layer in moderate oven 30 minutes or until golden brown. Turn wings and serve when tender and golden brown.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

Fresh Pineapple Dessert

Peel and slice fresh pineapple [centre removed]. Mix the following well:
    Honey
    Chopped nuts
    Cottage cheese
Put into centre of rounds of pineapple and sprinkle with nuts.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

Mum's Oyster Mornay

12-18 oysters
1 pkt chicken noodle soup
1 chopped onion
1 tbsp butter
2 tbsp flour
3 tbsp grated cheese
1&1/2-2 cups milk
1/2 tsp lemon pepper
2 tbsp lemon juice
1 tbsp chopped mint

Method: Melt butter and cook onion. Add chicken noodle soup and cook a few minutes. Mix in flour, 1 tbsp at a time and then add milk gradually. Stir in cheese, juice, pepper and oysters. Cook until thickened. Serve garnished with mint. Can also be served in vol-au-vent cases.

Variation:
1. Omit chicken noodle soup and add 10 drops Tabasco, pinch basil, celery salt, 1 tspn dry mustard, 2 tbsp cream and 1 cup cooked chopped carrot.

Source: Contributed by Norma Whitmarsh (Ceduna) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.89.

Anzac Biscuits

One cup sugar, 1 cup cocoanut chips, 1 cup rolled oats, 1 cup S.R. flour. Put 2 tablespoons water, 1 tablespoon golden syrup, and 2 ozs butter in a saucepan and bring to boil. Then add 1/2 teaspoon baking soda. Pour over the dry ingredients while hot (care must be taken that it doesn't boil over), put teaspoonful of the mixture on greased slides and bake in slow oven 20 to 30 minutes.

Source: contributed by A. Heidenreich in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.54.

Apricot Dream Balls

200g dried fruit medley
100g dried apricots
1 tablespoon coconut milk
1/4 cup desiccated coconut

Method: Food-process fruit medley, apricots, and coconut milk until mixture comes together. Shape mixture into tablespoon-sized balls and roll in coconut. Chill until firm. We enjoy this snack when we visit the train museum at Port Adelaide!

Source: contributed by Lachlan, Sue & David in Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.206.

Toasted Chicken Fingers

1 cup cooked, diced chicken
1/2 cup diced celery
1/2 an onion, grated
Salt and pepper to taste
2 tablespoons diced capsicum
1/2 cup mayonnaise
Wholemeal bread
Grated cheese

Method: Combine all ingredients except bread and cheese. Spread mixture on slices of buttered bread. Place on oven tray and bake for 30 mins at 180C. Slice into fingers.

Hint: Not suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.200.

Salmon Soup

1 onion, finely chopped
1&1/2 teaspoons curry powder
15g butter
2 x 440g cans pea and ham soup
3 cups water
180g salmon in brine
2/3 cup thickened cream

Method: Sauté onion and curry powder in butter, add soup and water, stir until mixture reaches boiling, stir in drained salmon, serve with a spoonful of whipped cream in each bowl.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.14.

Date Balls

125g butter
1 cup brown sugar
500g dates
1 cup coconut
4 cups Rice Bubbles
Extra coconut for coating

Method: Boil butter, sugar and chopped dates for 3 minutes. Remove from heat and stir in coconut and Rice Bubbles. When cool, roll into balls and coat in extra coconut. Store in refrigerator.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.213.

Mince Meat Mornay

1 lb minced meat, 1 chopped onion, 3/4 cup uncooked rice, 1 tin tomato soup, 1 tspn curry powder.

Method: Cook rice in saucepan with water. Drain. Fry meat & onion until cooked. Add 1 tspn curry powder & rice, & combined well. Add 1 tin tomato soup.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.11.

A Tasty Dinner

This combination makes a very tasty dinner. Boiled pickled pork, dumplings and stewed quinces thickened with a little cornflour. Dumplings: S.R. flour and water the consistency of scones. These may be boiled with the pork for 10 minutes.

Source: contributed by Mrs Vic Kappler in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.13.

Devil Egg Puffs

Chop finely two hard-boiled eggs, melt a tablespoonful of butter, add a tablespoonful of anchovy paste, little pepper, and a squeeze of lemon juice. Mix well together; make an ordinary scone dough (not sweet), and divide into two; roll out fairly thin, spread the mixture on one piece and cover with the other piece. Cut into scones, sprinkle with grated cheese; bake in a moderate oven.

Source: contributed by Miss E. Basedow, Kent Town in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.18.

Broken Glass Pudding

Make up 3 different coloured jellies adding 1 cup only of boiling water and set in 3 different dishes (make day before). Line a 4 x 11" loaf tin with foil. Crumble together 1 cup Wafer biscuits, 1/4 cup sugar, 1/4 cup melted butter. Put 1/2 this in bottom of tin. Mix 1 envelope of gel[a]tine with 1/4 cup cold water. Heat 1 cup pineapple juice and add to above. Whip 1 cup cream with 1/4 cup icing sugar and 1/2 teaspoon vanilla. When pineapple mixture is quite cold add cream. Cut jellies into small cubes and add to cream etc. [P]our into tin and cover with remaining crumbs. Set in fridge and serve in slices (1 envelope = 1 rounded tablespoon).

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.37.

Cherry Brandy [& Advocatt nos. 1 & 2]

Cherry Brandy

Dissolve and cool:
1&1/2 cups sugar
1 cup boiling water
Then add:

1&1/2 cups brandy
2 teaspoons almond essence
1 good teaspoon cochineal

(Mix with advocatt [sic] and dry ginger for a delicious drink)

Advocatt - Recipe No. 1

12 eggs
1 cup cold boiled milk
1 teaspoon vanilla
1 tablespoon malt extract
1 bottle sherry
1 small bottle brandy
1 tin condensed milk

Method: Beat eggs, milk, vanilla and malt together. Add slowly sherry and brandy. Shake well and bottle.

Advocatt - Recipe no. 2

8 eggs
3 oz (85 ml) vanilla ess.
1 tin condensed milk
1/2 bottle brandy

Method: Empty into large bowl the milk, break in the yolks of eggs and add vanilla and brandy and mix well. Whip egg whites (but not stiff), mix both together beating well. Bottle.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), pp.54-5.

Steamed Nut Loaf

Put in saucepan --
2 cups milk
3 tablespoons Golden Syrup (heaped)
2 tablespoons butter

Warm and melt. Take from stove and add 1 level teaspoon carb. soda. Let cool, then add 3 good cups S.R. flour, 2 cups fruit.

Put into greased soup tins (1/2 fill). Cover with Alfoil. Secure with rubber band. Steam for 1&1/2 hours. Can be served hot with custard as a pudding.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.14.

Beach Boy Lunch

For each serving you'll need 2 tablespoons sweet and sour sauce, 1 tablespoon butter, 1 thick slice of cooked ham or canned luncheon meat.

Method: Melt butter in a frypan and lightly brown the slice of meat. Spread with the sweet and sour sauce and add some pineapple pieces when bubbling hot. Serve with hot fluffy rice and a green vegetable.

Source: 'Meals for One' in More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.68. ["At the suggestion of Rex Brady these easy recipes are for husbands who occassionally [sic] have to cook the lunch when their wives are busy."]

Poor Man's Fillet Mignon

1 lb. mince
1/2 lb. sausage meat
2 cups white bread crumbs
2 eggs
Mixed herbs - 1 teaspoon
1 dessertspoon Soy Sauce
1 large onion grated
1 tablespoon fresh chopped parsley
1/4 teaspoon each of Tarragon, Oragano [sic], onion salt, and Garlic salt
For a change I sometimes add some crushed pineapple

Method: Combine all ingredients as for hamburgers. Rolling in flour, make patties about 3" wide and 1" thick, then wrap around with a piece of bacon and secure with tooth picks. Cooking in a frypan. Heat a little oil and sear both sides of patty to seal in juices and then reduce heat. Don't forget to keep turning them so they don't burn and they'll take approx. 1/2 hour to cook. 5 minutes before serving heat a large tin of mushrooms in butter sauce. To serve, remove toothpicks, place on dinner plates and cover with mushrooms. I usually serve with hot veges, but they are just as nice with salads.

Source: contributed by Joy in More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.7.

Carrot Marmalade

6 large carrots
8 lemons
8 lb sugar
10 pints boiling water

Method: Grate carrots and slice lemons finely. Pour boiling water over ingredients (carrots and lemons) and let stand overnight. Next day boil for 1 hour, then add sugar and boil till it jells.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.42.

Fabulous Fruit Salad

1 tin pears (drained)
2 peaches (or equivalent in sliced, tinned)
2 bananas
1 mango

Method: Slice all fruits rather larger than is usual. Pour over 1/2 cup orange juice (tinned or fresh) and a couple of tablespoons of sherry if liked. Sweeten with liquid sucaryl or 1/2 cup sugar according to dietary requirements. Serve with ice-cream, cream or custard -- or alone.

Source: contributed by Mrs. Gough Whitlam in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.53 ['Personality Pages']

Individual Seafood Salad

Drain a 3&1/2 oz. can Greenseas solid pack Tuna. Fill a crisp lettuce cup with the Tuna and top with a spoonful of salad dressing. Garnish with a few wedges of tomato and lemon. Serve with fingers of buttered brown or white bread. Serves one.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.33.

Mystery Loaf

1 tablespoon butter
2 tablespoons sugar
1 cup milk
1 dessertspoon golden syrup
1 cup mixed fruit and nuts

Method: Bring butter, sugar, milk, syrup and fruit to boil, then add 1 teaspoon carb. soda, while fizzing add 1 cup S.R. flour. Stir well and place in loaf tin. Bake 1/2 to 3/4 hour.

Source: contributed by Mrs. R. T. Wright, Naracoorte S.C.C. in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.47.

Chicken and Asparagus

Prepare 1 pkt. Continental brand Chicken Noodle Soup with only 3&1/2 cups water. Empty in contents small can asparagus cuts, 1/2 cup frozen peas and cook 5 minutes.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.22. ['Quick Meals from Packets or Tins (Not so economical -- but hasty and tasty!)]

Bean and Ham Cream

6 oz. packet deep frozen French beans
1 teaspoon flour
1/4 pint cream (or evaporated milk)
Few chives
1 teaspoon paprika
1 oz. butter
1/4 cup milk
4 oz. cooked ham
Salt and pepper

Method: Cook the beans as directed on the pkt. Melt the butter in a saucepan, add the flour and milk, blend thoroughly, stir in the cream, cook until a rich thick sauce. Chop ham in chunky pieces and fold into the cream sauce with chopped chives. Season with salt and pepper. Pour over the beans, sprinkle with paprika and serve with fingers of toast. Time 15 minutes.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.22. ['Quick Meals from Packets or Tins (Not so economical -- but hasty and tasty!)]

Chicken Bisque

Prepare 1 pkt. Continental brand Chicken Noodle Soup using only 3&1/2 cups water. Cook 5 mins. Add 4 oz. can crab, 4 oz. can red salmon, 1/2 cup Deb. potato flakes, and chopped chives. Reheat without boiling.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.23.

Australia Cake

6 ozs. butter, 6 ozs. sugar, 3 eggs, 12 ozs. S.R. flour, about 6 tablespoons milk, few drops vanilla, raspberry jam, cochineal to colour. Cream butter and sugar till light, add beaten eggs gradually, and beat well. Add sifted flour alternately with sufficient milk to provide a soft, dropping consistency. Put one half of mixture into well-greased cake tin. Spread with raspberry jam. Colour remaining half of mixture pink with cochineal, and spread evenly over jam. Bake in moderate oven 1&1/4 to 1&1/2 hours. Turn carefully on to cake cooler. When cold, ice top - one half pink, the other white. Or use white icing and sprinkle white coconut on the one half, pink on the other (rubbed in drop of cochineal and dried first).

Source: contributed by Mrs. R. J. Harrip (Berri) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Jan. 29'.

Curry Quicky for Two

2 Rashers bacon
2 firm tomatoes
1 teaspoon curry
8 oz. tin baked beans
2 hard-boiled eggs

Method: Fry bacon until crisp and cut hard-boiled eggs into quarters. Gently heat beans with curry, when hot, fold in eggs and bacon. Serve with grilled tomato halves.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.22 ['Quick Meals from Packets or Tins (Not so economical -- but hasty and tasty!)]

Speedy Chicken Casserole

1 chicken, cooked and chopped OR 1 kg chicken thigh or breast pieces, cooked in a fry pan
425g can condensed celery soup
425g tin condensed chicken soup
1 cup milk
425g tin corn kernels
1 medium carrot, diced
1 capsicum, finely chopped
1 cup frozen peas
1 cup grated cheese

Method: Heat soups and milk in a saucepan, stirring until blended. Remove from heat and stir in cooked chicken and vegetables, pour into greased baking dish. Spread over the top of chicken mixture and sprinkle with cheese. Bake for 30-40 mins at 200°C.

Hints: Serve with pasta, potatoes or salad. To ensure the casserole does not become too runny, add one can of soup at time and mix thoroughly. The amount of soup used may need to be reduced. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.86.

To Deep Freeze Mornays

Line a container with silver-foil, leaving 3 or 4 ins. above the top. Pour the mornay into the foil, and when cool turn the foil over the top to seal, and place in the deep freeze. When frozen, remove the foil covered, solid mornay from the container (e.g., a pyrex dish) which can then be used again, whilst the moray remains in the deep freeze. When the mornay is required, peel off the foil, and put the contents in a container to thaw out and reheat.

Source: contributed by Mrs. F. B. Greenslade in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.83.

Fruit Salad

1 cup stoned prunes                         } soak in 1 cup marsala 
1 cup dried apricots cut in halves  } for 24 hours or more
Add drained:
1 small tin diced pineapple
1 small tin mandarin segments
1 small tin black cherries

Method: Mix well. Serve with cream or icecream. May be kept for months in fridge.

Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.70.

Salmon Pineapple Salad

2/3 cup uncooked rice, 2 tsps. curry powder, 1 cup chopped celery, three 7oz. tins salmon, 1/2 cup mayonnaise, 1/2 tsp. salt, one 15 oz. tin pineapple pieces (drained), salad greens, 1/4 cup chutney.

Method: Cook and drain rice, mix together mayonnaise, chutney, curry powder and salt, and then add rice, curry, celery, pineapple and salmon. Chill and then arrange in salad bowl lined with lettuce leaves.

Source: contributed by Mrs M. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.25.