Dip for a Mob

1 packet lemon jelly
1 tin tomato soup
3 packets Philadelphia cream cheese
1/3 or 2/3 cup chopped celery
1/3 or 2/3 cup chopped chives or onion
1/3 cup chopped green pepper
1 cup mayonnaise

Method: Heat soup and pour on jelly. When cool add beaten cream cheese and other ingredients and chill.

Source: contributed by Nan Rischbieth in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.14.

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.

Anniversary Beef

Feeds 10

1 kg. beef cubed and rolled in flour / salt pep[per] / 1 small can pineapple pieces / 2 medium onions / 1/2 capsicum / 1/2 cup tomato sauce / 1 tabs hot sauce / 1/4 cup brown sugar / 1/4 cup vinegar / 1 teas. mustard / 1 small can peas / 440gm can three bean mix / 3 medium carrots / small amount of fat.

Method: Rub meat pieces in flour salt & pepper.

Brown in hot fat, pour off excess fat. Put all remaining ingredients (except peas, beans and pineapple) in casserole dish with meat.

Cover and simmer approx. 1[&]3/4 hours. Remove from oven.

Heat through and simmer peas, beans and pineapple for 1/2 hour, ADD to casserole ingredients.

Source: contributed by Lorna March in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.38.

Jan's Fete Stoppers

6 oz. butter

1&1/2 cups sugar

Cream together, add

3 eggs

6 teaspoons milk

Beaten together, add

4&1/2 cups S.R. flour

1 teaspoon vanilla

500g mixed fruit

Method: Bake in hot oven for 10 minutes. Ice with lemon icing. Makes approximately 80 biscuits.

Source: contributed by Jan Mitchell (A.C.H Lameroo Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.46.

Spanish Steak

(25 serves)

3 kg Mince Meat
2 cloves Garlic
4 tbspns Oil
4 tbspns Hot Sauce
1 cup Flour
1 x 15 oz cans whole tomatoes
12 sticks Celery
2 cups Tomato Juice
2 cups Water
8 Onions
4 Capsicums
1 cup Tomato Sauce
4 x 15 oz tins Corn

Method: Heat oil in large pan, saute meat and garlic till well browned. Drain off excess fat. Stir in sauces and flour over low heat, stirring all the time for 2 minutes. Add chopped tomatoes, liquid from cans of tomato juice, sliced vegetables and season to taste. Reduce heat, simmer 45 minutes or till vegetables are cooked. Serve sprinkled with parsley.

Source: Oodnadatta Cookbook (1986), p.115.

Val Mosette

(15-20 serves)

3 kg Round or Blade steak, diced
6 sticks Celery (or substitute Green Beans)
1 cup Macaroni (optional)
3 green Capsicums
2 x 450g Champignons
Salt and Pepper
3 x 450g Tomato Soup
6 Onions, sliced

Method: Combine all ingredients except macaroni and cook in casserole dishes in the oven approx. 1 hour till meat is nearly tender. Add macaroni and cook a further 30 minutes. This is delicious with initial ingredients, but more economical with macaroni.

Source: Oodnadatta Cookbook (1986), p.116.

Salmon Mornay

(20-25 serves)

2 x 450g tins Salmon or Tuna, drained and flaked
1 x 450g tins Sweetcorn, drained
3 x 440g tins Spaghetti in Tomato Sauce
9 tbspns Margarine
2 litres Milk
3 medium Onions
9 tbspns Plain Flour
500g grated Cheese
Lawry’s Bacon & Onion Seasoning

Method: Melt butter in a large pan and gently cook chopped onion till golden but not completely soft. Add flour and stir well then gradually add milk, stirring constantly till a smooth sauce is formed. Add 1/2 the cheese and stir till cheese melts. Add fish, corn and spaghetti (which has been chopped with a knife), mix well and pour into casserole dishes. Top with remaining cheese and sprinkle with bacon and onion seasoning. Place in hot oven till cheese melts and bubbles. Tastes nicer the next day.

Source: Oodnadatta Cookbook (1986), p.112.