Snowballs

9 Weetbix (crushed)

1 cup sultanas

1 tin condensed milk

1 cup coconut

2 tablespoons cocoa

Method: Place ingredients into a large bowl and mix well together with a large spoon. Put in refrigerator for about 10 minutes. Take a teaspoonful at a time and roll into balls with hand and roll in coconut. Put on tray to set.

Source: contributed by T. Bratten in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.126.

Coconut Balls

1 tin condensed milk

1 cup coconut

Vanilla

1 cup crushed cornflakes

1 dessertspoon golden syrup

Method: Place all ingredients in a saucepan over a low heat. When hot stir all the time for 8 minutes until thick. Allow to cool. Roll into small balls and dip in coconut.

Source: contributed by R. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.123.

Cucumber Spread

3&1/4 cups vinegar

2&1/2 cups sugar

1 teaspoon salt

Green food colouring

4 cucumbers

500g (1 lb.) onions

4 large green apples (unpeeled)

Method: Boil vinegar and sugar until sugar is dissolved. Add salt. Mince apples, cucumbers and onions. Add to boiling vinegar. Cook 2 hours or until thick. When cool tint with green food colouring.

Source: contributed by G. Kunoth in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.133.

Cheese Strata

2 eggs

6 slices day old bread

1/4 teaspoon dry mustard

1/2 teaspoon salt

125g (4 oz.) cheese

1&1/2 cups milk

1 dessertspoon chopped onion

Pinch cayenne pepper

Method: Remove crusts from bread and arrange three of the slices in a greased baking dish. Cut cheese into thin slices and place on bread. Add remainder of bread. Beat eggs and mix with salt, pepper, mustard and finely chopped onion. Pour over the bread in the dish and stand aside for 1 hour. Put in a moderate oven and bake for 50 minutes or until fluffed and brown. Serve at once.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.129.

Blowaway Sponge

4 eggs

3/4 cup sugar

3/4 cup cornflour

2 dessertspoons plain flour

1/2 teaspoon cream tartar

1/4 teaspoon carb soda

Method: Beat egg whites and sugar until meringue consistency, then add egg yolks one at a time. Sift all flours together and add to egg mixture. Bake at 220C (425F) for 12 minutes. This mixture makes three sponges in 17cm (7") tins.

Source: contributed by J. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.95.

Meltaway Pastry

3 tablespoons butter

3 tablespoons sugar

2 cups S.R. flour

3 tablespoons milk

1 egg

Method: Melt butter and sugar, either in pan or by heating milk and pouring over the butter. Add egg then flour, mix then roll out very thinly. Suitable for little tarts.

Source: contributed by Mrs. Trevor Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.115.

Pickled Orange Wedges

Wipe 8 oranges, cut into sections. Put in a saucepan covered with water and 1/4 teaspoon carb soda, bring to the boil and simmer for 10 minutes. In another saucepan put:-

2&1/2 cups vinegar

8cm (3") stick cinnamon

1 teaspoon allspice

2 cups sugar

12 whole cloves

2cm (1") piece fresh ginger

Method: Bring to boil, stirring until sugar is dissolved. Drain orange wedges and put in pan with vinegar syrup. Bring to boil and simmer for 10 minutes. Remove orange wedges with slotted spoon and pack in hot dry jars. Boil the syrup and top up jars, cover and seal ready to eat in one week.

Source: contributed by M. Frith in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.132.

Jam'N Oats

1&1/2 cups S.R. flour

1&1/2 cups rolled oats

1 cup apricot jam

1/2 cup brown sugar

3/4 cup shortening

Method: Mix dry ingredients and rub in shortening until crumbly. Put half on bottom and press well. Spread jam, put remainder on top of jam. Bake in moderate oven for 35 minutes.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.80.

Antique Bread and Butter Pudding

4 large eggs

3 tablespoons sugar

3 drops vanilla

125g (4oz.) sultanas

1 teaspoon nutmeg

2 pints milk (4 cups)

Pinch salt

2 slices bread cut into 1" squares

Method: Beat sugar and eggs, add salt, beat the eggs into the cool milk. Pour mixture into an ovenproof dish, add sultanas and stir evenly on the bottom of pie dish. Cut bread into 1" squares and spread with butter, then place them on top of mixture with butter facing upwards. Sprinkle with nutmeg. Bake pudding in electric oven 100C (200F) or until light brown and firm. Stand pie dish in a pan of water whilst baking. If the family do not enjoy, the dogs love it. I was reared on it for 22 years.

Source: contributed by M. Ashby in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.71.

Casserole

1Kg. Minced Meat

3 & 1/2 cups cold water

2 packets Chicken Noodle soup

1 cup rice

Onion finely chopped

Method: Mix together and put into a large casserole. Bake 2-2.1/2 hours 120C (250F).

Source: contributed by M. Kitschke in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.35.

Beef Tropicana

1 Kg. minced steak

1 egg

1 packet pea and ham soup

1 large tin pineapple pieces.

Method: Mix together mince, soup, egg and fry lightly. Place in casserole and cover with pineapple pieces. With juice of pineapple make up to 4 cups with water and add 2 tablespoons soya sauce. Boil and thicken with cornflour, pour over rissoles and cover with lid. Cook for 45 minutes in moderate oven.

Source: contributed by G. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.39.

Rice and Salmon Baked

1 tablespoon butter

1 small can salmon

1.1/2 tablespoons flour

1/2 cup grated cheese

1 cup cream of onion soup

2 cups cooked rice

3/4 cup evaporated milk

1/2 cup breadcrumbs tossed in melted butter

Method: Melt butter, add flour, blend well and cook 2-3 minutes. Mix together onion soup and milk, add to pan and stir till boiling. Fold in flaked salmon and liquid from can, rice and cheese (save some for topping), turn into casserole and sprinkle with cheese. Put bread crumbs in border around dish. Bake in moderate oven 180C (350F) till cheese bubbles and fish is heated through.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.40.

Mutton and Pork Surprise

2 shoulders mutton

250g. salt pork

4 tablespoons olive oil

Salt and pepper

2 carrots chopped

4 chopped onions

Chopped parsley

1 clove garlic chopped

1/2 bottle claret

Beef stock to cover

1 tin mushrooms

1 small tin champignons

4 tablespoons brandy

Juice of lemon

Method: Cut shoulder into bite sized pieces and roll in flour. Heat tablespoons each of olive oil and butter in frying pan and saute pork until crisp. Place pork in casserole and brown meat well on all sides in remaining fat. Season with salt and pepper. Add meat in casserole and pour in brandy. Brown carrots and onions. Add remaining ingredients and transfer to casserole. Pour wine and stock to cover. Cook in slow oven for 1 hour. Stir in 1 tablespoon butter worked with flour and cook for further 1-1.1/2 hours.

Source: contributed by P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.56.

Sausage Meat Tart

500g sausage meat

1 cup milk

1 onion

1 packet chicken noodle soup

2 eggs

Short Pastry: -

2 level tablespoons lard or dripping

1 level tablespoon butter

1/2 small cup milk

1.1/2 cups S.R. Flour

1/2 teaspoon vinegar

Method: Beat lard and butter to a cream with vinegar and a pinch of salt. Then add milk and flour. Line a dish with pastry, put in mixture and bake in a moderate oven.

Source: contributed by N. Smart in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.35.

Strawberries

1 tin condensed milk

250g (8 oz.) coconut

1 packet strawberry jelly crystals

Method: Mix altogether, leave in refrigerator for 1 hour. Shape into strawberries and roll in extra jelly crystals. Decorate with angelica to resemble leaves.

Source: contributed by S. Duke in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.124.

Bacon Spinach Mornay

1 large bundle spinach

6 rashers bacon

2.1/2 cups white sauce

125g grated cheese

Method: Make white sauce, add cheese and cook over low heat, stirring until cheese has melted. Drain cooked spinach and chop finely. Add to sauce. Pour into oven proof dish and sprinkle with extra grated cheese. Cut bacon rashers in halves, arrange on top. Cook in oven until bacon is crisp.

Source: contributed by G. Kunoth in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.31.

Cheesy Mince

1 kg (2lb) potatoes

250g grated cheddar

250g raw minced beef

1 large onion

Method: Wash, peel and thinly slice potatoes. Skin and finely chop onion. Mix onion, beef and half the cheese. Alternately layer mince and potatoes in an oven proof dish ending with potatoes. Sprinkle on remaining cheese. Cook about 1.1/4 hours.

Source: contributed by M. Schultz in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.31.

Steamed Nut Loaf

2 cups Allbran

2 tablespoons golden syrup

1.1/2 cups sultanas

2 cups milk

2 cups plain flour

1 cup sugar

2 teaspoons [bi]carb soda

Method: Soak Allbran, golden syrup and milk overnight. Next day mix in sugar, flour and sultanas and place in four greased soup tins and cover with alfoil. Place in a large saucepan about 1/4 filled with boiling water and steam for 1.1/2 hours.

Source: contributed by S. Davidson in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.93.

Casserole (Salmon)

250g (80z) uncooked spaghetti

3 tablespoons butter

1/2 cup finely chopped onion

2 cups grated cheese

3 hard boiled eggs

1 cup milk

1 large tin salmon

salt and pepper

Method: Cook spaghetti in boiling water with salt. Simmer and stir occasionally until tender, drain well. Heat mushroom soup, butter and salt then milk gradually and stir well. Remove from stove and add onion, cheese, eggs and fish. Stir and add spaghetti. Turn mixture into casserole and bake when needed for 30 minutes at 150C (300F). Garnish with parsley.

Source: contributed by J. O'Shaughnessy in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.34.

Editor's note: the tin of mushroom soup is omitted from the ingredient list.

Creamy Fish Pie

50g (2 oz.) butter

1 small onion

2 tablespoons cornflour

1 cup milk

Salt and pepper

250g (8 oz.) salmon or tuna

1 dessertspoon lemon juice

One 23cm (9") cooked pastry shell

Method: Melt butter and fry onion without browning. Blend cornflour, add milk and stir until thickens. Add salmon or tuna and lemon juice, season with salt and pepper. Cool slightly before placing into pastry shell. Mix 1 cup breadcrumbs and Parmesan cheese together and sprinkle on the top.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.25.