Hot Cheddar Meatballs with Barbecue Dip

Meatballs:- 500g minced steak, 125g grated mature cheese, 2 tspn worcestershire sauce, salt, cayenne pepper.

Combine all ingredients together and shape into small balls. Grill 10 mins or until meatballs are cooked through. Serve hot with toothpicks and dip into barbecue sauce.

Barbecue Dip:- 1 cup tomato soup, 1/4 cup worcestershire sauce, 1/2 tsp mustard.

Combine all ingredients together in a saucepan, stir over low heat until hot but not boiling.

Source: contributed by V. South in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.8.

Shishkebabs

1 lb rump steak cut into cubes or slices (pound with meat mallet) marinate 4 hours, in 1 cup pineapple juice, 1 cup claret, 1/4 cup water, salt and pepper, oil, garlic, onion, salt, oregano, barbecue spice. Thread on skewers alternately with pineapple, champignons, onions and capsicum. Grill or fry, basting with marinade until cooked as desired.

Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.8.

Pattie's Runny Patties

500 gm mince
1/2 cup milk
1/2 cup S R flour
parsley, finely chopped
1 onion, chopped
1 egg
1/2 cup water
grated carrot
1 pkt chicken or french onion soup
salt & pepper

Method: Mix all together. Place in a jug and pour on the BBQ.

Source: contributed by Wendy Hendry in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.41.

Barbeque Fruit Sauce

3/4 cup onions, finely chopped
3 tsp prepared mild French mustard
8 peach halves, cooked or canned
120ml peach juice (no added sugar)
50ml white wine vinegar
1/2 cup tomato sauce
2 tsp W'stershire sauce

Method: Cook onions over low heat, stirring frequently for 2 minutes. Add vinegar, mustard and W'shire sauce and stir for 3 minutes. Stir in peaches, juice and tomato sauce, reduce heat and simmer until mixture thickens, 15-20 minutes.

This is delicious served over boned and skinned chicken.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p44.

Hamburgers

1 kg mince
1 cup SR flour
2 cups milk or water
2 eggs
1 pkt chicken noodle soup
1 pkt French onion soup
1 onion finely chopped

Method: Mix together all ingredients. Mixture will be a bit 'sloppy' but will thicken. Spoon onto barbecue.

Source: contributed by Julie Monfries in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.10.

Bananas in Apricot Puree

Soak dried apricots in tea. Puree with cherry brandy. Place spoonfuls of puree on foil, top with whole bananas. Wrap in foil and heat through on barbeque or in oven. Serve with icecream and toasted almonds.

Source: contributed by Marione Mansfield in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.71.

Garlic Apricot Prawns

Fresh green western king prawns

crushed garlic, fresh is best.

700 mls apricot nectar.

Method: I use my electric griller, or a B.B.Q. Heat plate until hot, add olive oil, add crushed garlic and toss until garlic browns, add peeled green prawns and toss with garlic until cooked 4 to 7 minutes. Pour apricot nectar over prawns. Keep tossing the prawns until they are coated with the nectar. Allow coating on the prawns to caramelize slightly. Remove and serve straight away.

Source: Contributed by Jill Cutting (Port MacDonnell, 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.35.

Spicy Mutton Satays

1 shoulder mutton

1&1/2 cups apricot nectar

1/2 cup white wine

1 onion, grated

2 tbspns. honey

1/2 tspn. ground ginger

1/2 tspn. ground allspice

salt and pepper to taste

Method: Trim mutton and cut into small cubes. Thread onto satay sticks. Mix remaining ingredients in dish or plastic bag and marinate for at least 30 minutes turning occasionally. Drain and cook under pre-heated grill or on the barbecue. Pour remaining marinade into saucepan. Bring to the boil and thicken with a little cornflour and water paste. Simmer gently. Canned apricot halves may be heated under grill. Serve immediately with sauce.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.102.

Country Corn Bread

Delicious with barbecue

1 x 310g tin of corn kernels

3 cups SR flour

1 tspn. curry powder

125g cheddar cheese (diced)

4 eggs

1/2 cup finely chopped onion

1 x 45g can flat anchovies, drained and finely chopped

1/2 cup milk

Method: Sift flour and curry powder into bowl. Add cheese, corn, lightly beaten eggs, onions and milk. Mix well. Spoon mixture evenly into 2 well greased 23 cm x 8 cm bar tins. Bake in mod. Oven 20-25 mins.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.45.

[Ed. the anchovies have gone missing...]

Barbecue Steaks with Beer

This marinade is for 4 steaks so will need to be doubled for more.

370 mls beer

1 tbspn. hot sauce

1 tbspn. soy sauce

2 tspns. prepared mustard

2 tbspns. tomato sauce

1 tbspn. cornflour

Method: Combine beer, hot sauce, soy, tomato sauces and mustard. Pour over steaks and marinade at least 2 hours. Cook steaks on barbecue until tender. You can keep brushing with marinade if liked. The remaining marinade can be added to cornflour. Stir over heat until sauce boils and thickens. Spoon over steaks.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.43.

Marinated Mutton Flaps

Bone flaps and remove any excess fat then cut into thin strips. Flaps can be just jointed and cut through if bones preferred. Place meat in marinade. This marinade will have to be doubled if more than 1 flap is used.

Marinade:

1 cup soy sauce

1/2 cup sugar

1/2 cup vinegar

1/2 cup pineapple juice

2 tspns. salt

1/2 tspn. garlic

Method: Mix together and bring to the boil. When cool pour over meat and marinate for a minimum of 4 hours. Cook on barbecue - they are delicious.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.48.

Cabbage Vegie Dish

I often cook this dish whilst staying in the caravan as it only uses the one saucepan and hot plate. It's rather nice with barbecues as a change from salads.

Place 1 oz. margarine in a large saucepan and melt, add sliced celery, thin rounds of carrots, capsicum sliced, small sprigs cauliflower and rough chopped cabbage. Stir melted margarine through vegies, sprinkle with pepper, replace on hot plate, medium heat, lid on - takes 10 to 15 mins. Do not overcook. Mushrooms and/or bacon can be added.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.43.

Rissoles

500g Mince Meat

1 cup Milk

1 Egg

1 Onion finely chopped

1 pkt Chicken Noodle Soup

Salt & Pepper

1 cup Water

1 cup S.R. Flour

1/2 cup Rolled Oats

1 Carrot grated

Parsley

(can add trombone & zucchini)

Method: Mix all ingredients together & cook on B.B.Q. or in frypan. Makes about 30.

Source: contributed by R. Hore in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.21.

Bullocky Jim's Red Gum Fish

1. Catch the fish (Redfin), do not clean.

2. Wrap in gum leaves (or paper).

3. Cover with fine ashes, above and below the fish. Finally place a good covering of hot coals.

Cooking time 20 to 30 minutes per 1 lb. of fish.

Serve: Take up and skin, remove inside of fish. Try it. Highly recommended.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.30.

Quick BBQ Sweet

Put a banana on its side, slit the length with a knife. In the slit place pieces of milk chocolate and heat on the BBQ until the chocolate melts. Eat hot.

Source: Quick and Easy Desserts (Kent Town: The South Australian Country Women's Association Incorporated, 2002)

Banana Salad (1)

1 cup mayonnaise

1 cup cream

4 tspn horseradish

Method: Mix altogether and pour over 6 bananas, cut into lengths. Apple can be used in the same way. This is nice as a barbeque salad.

Source: contributed by E. Keppler in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.19.

Hot Dog Kebabs

8 Savaloys [sic] cut into 4 pieces
750g pineapple chunks (drained)
8 bacon rashers (rolled)
8 small onions
2 green capsicums
1/4 cup butter, melted

Method: Thread savaloy pieces, pineapple chunks, bacon rolls, onions and green capsicum squares onto skewers. Baste with melted butter. When the coals are ready, put the kebabs on the barbecue grid, cook for 15 mins. basting with melted butter.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.47.