Beef and Peach Special

1 lb sliced beef

1 sliced onion

1 egg

2 tbspns rolled oats

1 cup cooked rice

cooked peas

fried preserved peaches

grated cheese

tomato

mushrooms

Method: Place in casserole beef, onion, rolled oats, egg, peas. Cover with sliced tomato, rice and cheese. When cooked, place halved fried peaches, filled with mushrooms, on top. Brown slightly.

Source: Contributed by Mrs. R. W. Warhurst in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide; n.d. [late 1960s?]), p.67.

2008: celebrating a blogging anniversary by revisiting some classics.

Call It What You Like

1 packet (small) marshmallows

Pineapple pieces

1 packet glace cherries

Method: Mix all in whipped cream and sprinkle with coconut. Chill before serving.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.73.

2008: celebrating a blogging anniversary by revisiting some classics.

Mock Turkey (Made with Tomato Soup)

1 onion
1 tsp butter
little water
1/2 tin tomato soup
1/2 tsp mixed herbs
2 eggs
2-3 oz grated cheese
salt
pepper

Method: Place in frypan, onion chopped small, butter and a little water. Boil till tender. Add tomato soup, mixed herbs, salt and pepper. Add the slightly beaten eggs and grated cheese. Do not boil after the last two ingredients are added - just thicken. Add extra cheese for a thicker spread.

Source: contributed by L. Christophersen in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.16.

2008: celebrating a blogging anniversary by revisiting some classics.

Sultanas in Green Lime Jelly

1/2 lb. sultana grapes (large)

1 pkt. green lime jelly

2-3 tablespoons crème de menthe

1 bottle dry ginger ale (1 pint)

Method: Make up jelly using 1/2 pint hot ginger ale, then add other 1/2 pint cold. As jelly sets, add grapes. Top with whipped cream and serve with icecream.

Source: contributed by Mrs. L. Bungay in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Adelaide: 1971), p.35.

[The fate of the crème de menthe is unknown. Did the cook drink it?]

2009: celebrating a blogging anniversary by revisiting some classics.

Souper Souffle

1 can cream of celery, asparagus or mushroom soup

125g (4 oz) cheddar cheese, shredded

6 eggs, separated

Method: Combine undiluted soup and cheese in saucepan. Heat slowly stirring, until cheese is melted. Cool to room temperature. In large bowl, beat egg whites to soft peaks with electric mixer. In separate bowl, beat yolks until very thick, about 5 minutes. Gradually stir soup mixture into yolks, then fold into whites until no streaks remain. Pour into ungreased 8-cup soufflé dish or casserole. Bake in slow oven until well-risen, golden and fairly firm, about 1 hour. Serve at once. Serves 6.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

2008: celebrating a blogging anniversary by revisiting some classics.

Fish Finger Salad

1 pkt fish fingers (fried). Place lettuce leaves on a plate. Mix some cooked rice, sweetcorn kernels & peas; add some mayonnaise. Put on to lettuce leaves, then cover with fish fingers, pineapple rings, & tomato slices.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.20.

2008: celebrating a blogging anniversary by revisiting some classics.

Mock Tripe

Cut up 1 or 2 mutton flaps into tiny squares, barely cover with water, sprinkle with salt and pepper and simmer until quite tender (there will be very little liquid left). Put aside till cool, when fat sets, skim and return to stove. Now add 1 pint milk, 3 sliced onions, and cook gently till onions are tender. Thicken with flour and milk, add a handful of chopped parsley and serve hot.

Source: contributed by Mrs Edwin Kleemann, Tanunda 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.22.

From 2008: celebrating seven years of blogging by revisiting some classics. And this is my 600th post. 

Tropical Tuna Casserole

1 large can Tuna drained

3 Tomatoes, peeled and chopped

1 large can Cream of Chicken or Celery Soup

1 medium can Crushed Pineapple, drained

1 small can Mushrooms

1 cup crushed Potato Chips

1 cup frozen Peas

250 gm grated Cheese

Method: Combine tuna with pineapple, soup, peas, tomatoes and mushrooms in saucepan. Cook over low heat until mixture boils, stirring occasionally. Spoon into casserole dish and top with the combined cheese and potato chips. Bake in moderate oven 180 degrees Celsius for 20-25 minutes. Serve hot.

Source: contributed by P.M.Howell in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

From 2008: celebrating a blogging anniversary by revisiting some classics.

Unusual Coleslaw

October will herald Unusual Coleslaw's seventh year of blogging, so I think it is time to dig into the archives in search of a month or so of memorable posts. Where it all began:

Unusual Coleslaw

1 cabbage

3 carrots

2 capsicums

3 onions

4 celery sticks

1 cup sugar

1 cup vinegar

3/4 cup salad oil

1 tspn salt

1 tspn mustard

1 tspn celery seed

Method: Shred cabbage finely, grate carrot. Dice remaining vegetables finely. Place together in large bowl. Sprinkle 1 cup sugar over vegetables. Boil together salad oil, vinegar, mustard, salt and celery seed. Pour over vegetables. DO NOT STIR. Cool. Cover bowl with a lid and leave in fridge for 24 hours. Mix and pour off excess liquid before serving.

Source: Oodnadatta Cookbook (1986), p.11.

2008

Edit 28/9/2014: Anne of the wonderful Queensland blog Pineapple Princesses (two pineapple enthusiasts who are brave enough to cook and eat their vintage recipes) has made 'Unusual Coleslaw' (and made Unusual Coleslaw's day!) and here it is. Anne tells me it is delicious:

Some Rabbit Recipes for Easter

From the archive, some rabbit recipes for Easter:

Mock Fish

Rabbit in Apricot Nectar

Mock Curried Chicken - Rabbit

Hint (for Creamed Rabbit)
Casserole of Creamed Rabbit

Mornay with Variations

Jellied Chicken

Source: skydrive.live.com via skiourophile 

Jellied Plum Pudding

A little something from the archives... 

Place in a saucepan and bring to boil 1&1/2 pints milk and 3 tbls cocoa. Add 1/2 cup raisins, 1/2 cup currants, 1 cup brown sugar, 1/4 cup chopped peel, 1/4 cup nuts, 1/2 cup dates or figs, 1/2 tsp vanilla, pinch salt and 1 tbls brandy. Allow to cool considerably, then add 3 dsp powdered gelatine dissolved in 1/4 cup hot (not boiling) water and add to mixture. Place into wetted mould and set firmly in a cold place. Serve with wine sauce. 

Source: contributed by M. Zwar in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.6.

Mock Ham

To kick off the Christmas season, a little something from the archives... 

1 pumped, corned leg of lamb or hoggett

2 bacon bones

1 large onion (studded with cloves)

2t brown sugar

parsley

1T vinegar

1/2c pineapple juice or syrup

warm water

Glaze:

1/2c pineapple juice or syrup

3T brown sugar

Method: Place meat in a large saucepan, cover with warm water. Add bacon bones, onion, brown sugar, pineapple syrup, parsley and vinegar. Cover and bring to the boil, then simmer gently until cooked, allowing approximately 40 minutes per 500g. Test with a skewer, through the thickest part of the leg. Allow to cook in the water with the lid slightly off the saucepan. Remove from pan, brush generously with pineapple glaze, which is made by heating the pineapple juice and brown sugar in a saucepan, bring to the boil and then simmer for 10-15 minutes.

T=level metric tablespoon

t=level metric teaspoon

c=level metric cup

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.14.