Creamed Chicken Spiced Soup

1 cup raw potatoes
1/2 cup finely chopped onions
1/2 teaspoon salt
1 diced banana
1&1/2 cups chicken stock or 1 pkt. cream of chicken soup or tin cream of chicken soup
1 cup diced peeled apples
1/2 teaspoon curry
1/2 cup diced celery

Method: Boil until tender and beat well. Add 1 cup cream and 1 tablespoon butter. Serve with nutmeg sprinkled on top. Also very nice chilled and served with chopped chives or nutmeg.

Source: contributed by Lorna Johns (Earl of Chester Lodge, No. 98) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.9.

Chicken with Rice

1 large onion
1 cup chopped celery
1 large apple
2 oz. butter
2 cups cooked chicken
Pinch rosemary
1 tablespoon fruit chutney
Salt and pepper
1/2 cup dry sherry
1 8 oz. tin condensed cream of mushroom soup
A few breadcrumbs
1 cup rice

Method: Boil rice in salted water for 15 mins. Drain. Chop the onion, celery and apple and fry in butter until they are beginning to brown. Put a generous layer of rice in the base of a large ovenproof dish and make a hollow in the centre. Mix the cooked chopped chicken, rosemary, chutney, sherry, salt and pepper and condensed mushroom soup. Pour into the rice. Cover with the chopped apples and onions and sprinkle with breadcrumbs. Bake in moderate oven for 40 minutes. Makes 6 helpings.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.40

Baked Apples in Cream

10 medium apples, 3/4 cup sugar, 1 cup water, 1/2 cup morello cherry preserves, 4 egg yolks, 4 tbspn icing sugar, lemon peel, 4 egg whites, 2 tbspn breadcrumbs.

Method: Wash, peel and core apples. Parboil in water and sugar. Drain and arrange on greased fireproof dish. Fill apples with drained preserves. Cream egg yolks with icing sugar and grated peel. Beat egg whites, combine with creamed yolks and crumbs. Cover apples with this cream, place in mod. oven, cook until tender. Serve immediately.

Source: contributed by R. Maas in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.11 ['Potpourri' insert].

Savoury Supper Sandwich

1 thick slice of bread, made mustard, slice cooking apple (raw) and rasher of grilled bacon.

Method: Fry bread in melted butter until golden brown, top with a thin coating of mustard and some sliced apple. Add a rasher of grilled bacon and a sprig of parsley.

Source: contributed by E. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.10.

Sausage Apple Pie

1 lb. pork sausage mince
8 oz. macaroni
4 cooking apples
1 small onion
1 cup grated cheese
2 dessertspoons margarine
Salt and pepper
1&1/2 tablespoons plain flour
1 cup milk
1 dessertspoon chopped parsley
1/2 cup soft breadcrumbs

Method: Cook macaroni in large quantity of boiling salted water for 10 mins. drain. Brown sausage mince in large pan, stirring frequently to brown evenly; remove. Cut 6 thick apple slices and brown in fat in pan from sausage mince. Remove, add remaining apple (diced) and chopped onion to pan, brown slightly. Add flour, cook 1 min. stir in milk, salt and pepper; stir until boiling. Fold in macaroni, sausage mince, parsley and cheese. Fill into greased ovenproof dish. Arrange apple slices on top, sprinkle with breadcrumbs mixed with melted margarine. Bake in a moderate oven 20-30 mins. (350° F. Gas and 275° Elec.)

Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.25.

Fruit Salad Jam

7 lb. melons, 5&1/4 lb. sugar, 2 oranges, 1 lemon, 3 bananas, 2 apples (grated), 1 small tin crushed pineapple, 5 passionfruit.

Method: Cut or mince melon, sprinkle 1 cup sugar and stand overnight. Shred oranges and lemon, bruise bananas with fork. Put all fruit in pan except passionfruit, with rest of sugar and bring to boil. Simmer 1&1/2 hrs., add passionfruit, boil 1/2 hr. or until jellies.

Source: contributed by Mrs T. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.78.

Seafood Casserole

2 chopped onions
2 oz margarine
1 dspn sultanas
1 large tin tuna
1 pkt Dutch curry & rice soup
2 chopped apples
1/2 cup chopped celery
salt & pepper to taste
lemon juice
nearly 2 cups water

Method: Fry onions, celery and apples lightly in margarine. Add soup, water and sultanas, mix well. Simmer very slowly for 15 mins. Add tuna and heat thoroughly. Can be served from fry pan with rice, or add grated cheese or breadcrumbs on top to brown in oven.

Source: 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.21.

Delicious Salad

1/2 head of celery chopped small
1/2 large onion chopped
1 medium carrot grated
1 apple chopped
small tin crushed pineapple
shallots chopped for added colour

Method: Mix together with mayonnaise and grated cheese.

Source: contributed by Alice 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.41.

Savoury Slice

1 lb. premium mince
1 Tbspn chutney
1 level dspn curry powder
1 apple
1 tomato
1 onion
pastry sheets

Method: Mix together mince, curry and chutney, place half of mixture on pastry. Thinly slice apple, tomato and onion on to it, add rest of mince. Cover with pastry. Bake in hot oven until cooked.

Source: contributed by Vera Kemp 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.12.

Sweet Curry

1 kg lean steak
4 sticks celery, diced
2 large carrots, diced
1 cooking apple, diced
1 large onion, diced
1 tablespoon plain flour
1 dessertspoon curry powder
1 teaspoon salt
440g tin condensed tomato soup
Juice from 1/2 a lemon

Method: Cut the steak into small pieces and place in a saucepan. Add diced vegetables and apple to meat. Blend flour, curry powder, salt, tomato soup and lemon juice then add to the meat and vegetables. Cover saucepan and simmer for 2 hours or until meat is tender.

Hints: Chopping vegetables with a food processor saves time. Serve with rice. Freezes well.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.91.

Savoury Sausage Supper

1 lb pork sausage meat
2 large onions
2 large cooking apples
4 tomatoes
2 large potatoes

Method: Put half the sausage meat into the bottom of a straight sided dish and press to fit the sides. Place a layer of sliced onion, followed by sliced apple on top. Repeat these three layers and follow with a layer of sliced tomatoes. Complete with a layer of sliced potatoes.

Cover and cook in the middle of the oven 350°F (180°C) for 3/4 hour. Take off the lid and cook for a further 15 minutes to brown potatoes. Serve with mushrooms and peas.

Serves 4.

Source: contributed by Pat Meads in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.38

Rice Souffle

2&1/2 oz. rice.
1 pint milk.
5 ozs. sugar.
2 eggs.
Strawberry jam.
1/3 pint apple puree.
Brandy.

Method: Cook the washed rice and the milk in a double saucepan until creamy, then cool slightly. Mix 1 oz. sugar and the egg yolks and add to the rice. Put a third of the rice in a greased fireproof dish and spread with jam. Continue with alternate layers of rice and jam, then spread puree over. Top with a meringue mixture made with the egg whites and the rest of the sugar. Bake in a moderate oven (350 deg. F.) for 20 minus. Pour brandy over, set alight, and serve immediately.

Source: contributed by Dorothy Canty 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.35.

Fruit Salad for 80 Guests

20 apples (6 lbs.), 27 bananas (9 lbs.), 20 oranges, 4 pineapples, passionfruit, sugar to sweeten.

Source: contributed by Mrs. C. F. Schulze in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.49.

Banana Dip with Fruit Crudites

3 medium bananas
350g LF-cottage cheese [low-fat]
150g NF-yoghurt, plain [non-fat]
1 lemon, quartered
2 Tblsp mango chutney
1 tsp mild curry powder
2 Tblsp sultanas

Method: Blend all the ingredients except the sultanas, then stir them in. Garnish the dip with lemon wedges and surround it, on a decorative plate, with crudites:
3 apples, cored and thinly sliced
2 firm pears, peeled, cored and thinly sliced
3 Tblsp lemon juice 

4 stalks celery, cut into fingers
2 carrots, cut into matchsticks
Toss the apples and pears in lemon juice.

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]), p.20.

Mexican Mince Casserole

Ingredients: 1.1/2 lb minced beef, 1 Tbls flour, 1 cup tomato puree, 1 cup water, 2 cups cooked spaghetti, pepper, salt, 1 dsp Worcestershire sauce, 1 chopped onion, 1 chopped cooking apple, 1/2 cup grated cheese.

Method: Combine meat, flour, tomato puree, water, vinegar [sic], sauce, onion and apple. Season and pour into casserole. Cook in moderate oven (350-375°) for 30 mins. Remove lid, top with hot spaghetti, sprinkle with cheese and return to oven until lightly browned.

Source: contributed by R. Butterick in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.33.

Australian Curried Steak Casserole

2 oz. mushrooms

1 large onion

1 dessertspoon curry powder

1 oz. sultanas

1 dessertspoon coconut

1/4 pint stock water

1 large apple

2 oz. butter

1 16 oz. can stewed steak

1 oz. raisins

1 dessertspoon plain flour

Salt and pepper

Rice, carrots and hard boiled eggs to garnish

Method: Chop the mushrooms, onion and apple and fry in butter. Add the steak, sultanas, raisins, coconut and flour and blend well. Finally, add the stock and season to taste. Transfer to a covered casserole and cook in a moderate oven for approximately 20 minutes.

Serve garnished with fluffy rice, carrots and sliced hardboiled egg.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.35.

Apple Snow

1&1/2 lb. apples

3 ozs. castor sugar

1/4 pint water

Thin rind and juice of half a lemon

Whites of 3 eggs

Method: Wash apples, cut into pieces, and put into stewpan with water, sugar, lemon rind, and juice. Stew gently until tender, then rub through a hair sieve. Whip the whites of the eggs. When the apple pulp is quite cold add them to it and beat until mixture is a stiff froth. Heap on a glass dish.

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.66.

Christmas Cheer (1)

Combine together:
Juice of 3 lemons
3 Oranges, peeled and chopped
pulp of 6 passion fruit
3 apples, chopped
1 bottle orange cordial
1 x 850g can crushed pineapple

When ready to serve, add:
3 bottles chilled ginger ale
3 bottles chilled soda squash
1 bottle brandy/gin (optional)

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.9.

Miner's Pasty

500g shortcrust pastry

250g thinly sliced onion

2 large cooking apples

250g thinly sliced steak

250g thinly sliced potatoes

sugar o[r] 3 tablespoons jam

Method: Roll pastry on floured board to form circle, arrange meat and vegetables at one end, and the apple and sugar at the other end, dividing same with small piece of pastry. Cook in a hot oven for approx. 45 minutes. Mark each end as to what is their content.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.3.

Snow Soup

2 white onions

1 large Granny Smith apple

2 stalks celery

2 medium size potatoes

4 cups chicken stock

1 tspn sugar

1 tspn curry powder

1 tspn salt

1 cup cream

chives to garnish

Method: Chop all vegetables. Place in saucepan with stock and seasoning. Cook until tender, then blend or put through a sieve until mixture is smooth. Chill. Add cream to soup and garnish with chives.

Source: contributed by Yvonne Martin in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.6.