Devil Egg Puffs

Chop finely two hard-boiled eggs, melt a tablespoonful of butter, add a tablespoonful of anchovy paste, little pepper, and a squeeze of lemon juice. Mix well together; make an ordinary scone dough (not sweet), and divide into two; roll out fairly thin, spread the mixture on one piece and cover with the other piece. Cut into scones, sprinkle with grated cheese; bake in a moderate oven.

Source: contributed by Miss E. Basedow, Kent Town 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.18.

Australia Cake

6 ozs. butter, 6 ozs. sugar, 3 eggs, 12 ozs. S.R. flour, about 6 tablespoons milk, few drops vanilla, raspberry jam, cochineal to colour. Cream butter and sugar till light, add beaten eggs gradually, and beat well. Add sifted flour alternately with sufficient milk to provide a soft, dropping consistency. Put one half of mixture into well-greased cake tin. Spread with raspberry jam. Colour remaining half of mixture pink with cochineal, and spread evenly over jam. Bake in moderate oven 1&1/4 to 1&1/2 hours. Turn carefully on to cake cooler. When cold, ice top - one half pink, the other white. Or use white icing and sprinkle white coconut on the one half, pink on the other (rubbed in drop of cochineal and dried first).

Source: contributed by Mrs. R. J. Harrip (Berri) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Jan. 29'.

Christmas Fruit Rockies

1 cup butter. 1&1/2 cups sugar, 3 eggs, 3&1/2 cups flour, 1 small teaspoon bicarb. soda, 1&1/2 tablespoons hot water, 1/2 level teaspoon salt, 1 teaspoon cinnamon, 1 cup chopped nuts, 1/2 cup each of currants and raisins, 3/4 cup sultanas.

Cream butter and sugar, add beaten eggs, and mix well. Add sifted flour and spice, the fruit, and finally the soda dissolved in hot water. Mix to a fairly stiff consistency, adding a little more water if needed. Drop in small spoonfuls 1 in. apart on buttered tray. Sprinkle with sugar and bake in moderate oven for about 15 to 20 minutes.

Source: contributed by Mrs. Syd. Waters (Port Augusta) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), n.p. "DEC. 18".

Pineapple Christmas Cake

1 cup butter, 1 cup pineapple juice, 1&1/2 cups each of currants, sultanas, chopped tinned pineapple, and brown sugar, 1 cup raisins, 1 cup chopped nuts, 1/2 cup mixed peel, 1 small teaspoon salt, 2 teaspoons cinnamon, 2 teaspoons allspice, 1 teaspoon ground cloves, 4 eggs, 3 cups S.R. flour.

Mix butter, sugar, and egg-yolks till creamy. Sift 2 cups of the flour, spices, and salt, and add alternately with the pineapple juice. Then add fruit and nuts previously mixed with the remaining cup of flour. Fold in stiffly-beaten egg-whites. Put into prepared tins and bake in a slow oven for about 3 hours.

Source: contributed by Mrs. A. Bradley (Cungena) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), n.p. "NOV. 29".

Toasted French Stick

Equipment Needed
Grater
Tablespoon
Bowl and spoon to mix
Large knife
Measuring cup
Teaspoon
Alfoil
Spreading knife

Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients
1 French stick
1 cup grated cheese
1/4 cup Butter
185gram tin of Tuna or Salmon
2 tablespoons finely chopped Onion
1 teaspoon Mayonnaise
1/2 teaspoon Mustard

Method: Cut stick in half lengthways. Remove part of the centre from each half. Mix all ingredients together and fill the cases. Join together and carefully cut across in 2.5 cm rounds, keeping gently pressed together. Wrap in foil and bake in moderate oven for 25 minutes.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Tuna and Asparagus Mornay

Equipment Needed
Saucepan to cook rice
Casserole dish
Can opener

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients
1 large tin Tuna in brine
1 cup cooked Rice
1/2 cup grated Cheese
1 small tin Evaporated Milk (1/2 cup)
1 Onion chopped
1 tin Cream of Asparagus Soup
1 small tin Sweet Corn Kernels
Crushed Cornflakes
Small amount of Butter

Method: Place the cooked rice in a casserole dish[.] Mix all other ingredients[,] pour over rice and sprinkle with crushed cornflakes and dobs of butter. Bake 20 minutes in oven at 180C.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Mince and Tomato Scrapple

Equipment Needed:

Sharp knife

Measuring cup

Can opener

Saucepan

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Ingredients:

500g Minced Beef

1 tablespoon Oil

1 large can Tomato Soup

1/2 cup Water

2 Carrots (grated)

1/2 cup grated Tasty Cheese

3 cups left over cooked Pasta or Spaghetti

Method: Brown mince in hot oil. Add soup, water, onions, carrots and pasta. Cover and simmer for 10 minutes. Serve sprinkled with cheese accompanied by crusty bread and salad.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Chunky Style Casserole

Equipment Needed:

Sharp knife

Large Saucepan or Stockpot

Preparation Time: 15 minutes

Cooking time: 12 minutes

Ingredients:

1 large Leek (sliced)

3 large slices Virginia Ham (diced)

2&1/2 cups Celery (cut into chunky pieces)

4 cups Brussels Sprouts

4 cups Carrots (cut into chunky pieces)

2 cups Parsnips (cut into chunky pieces)

1 dessertspoon Chicken Stock Powder

Method: Place all ingredients in a large saucepan or stock pot and add enough water to cover ingredients. Bring to the boil and boil for 5 minutes. Then add Brussels Sprouts and boil for a further 7 minutes. (Cabbage cut into squares can be substituted for the Brussels Sprouts). This is a tasty dish, easily prepared - a large quantity of which the left overs may be frozen and re-heated when the occasion arises. This dish could probably have the ingredients halved and still be plenty.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Asparagus Mornay

Equipment Needed:

Sharp knife

Measuring Cup

Can opener

Saucepan

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients:

1 medium Onion (diced)

2 tablespoons Butter / Margarine

1 tin Asparagus (including liquid)

1 tin Cream of Chicken Soup (condensed)

1 cup Milk

4 slices Ham

1 cup Chicken (cooked and cubed)

2 tablespoons Plain Flour

3 sliced boiled Eggs

1/2 cup Cream

Method: Place ingredients in a saucepan and bring to boil. Thicken with plain flour made into a paste with a small quantity of milk. When thick, add eggs and cream. Can be served hot or cold.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Spring Scramble

Equipment Needed:

Sharp knife

Saucepan

Beater

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves 2

Ingredients:

3 Eggs

1/2 cup Milk

1/2 cup cooked Ham (diced)

2 teaspoons Margarine

1 packet Continental Spring Vegetable Soup

Method: Beat eggs, milk and soup mix together. Add ham. Melt margarine in saucepan, add egg mixture and stir over a low heat until thick and creamy. Serve with toast.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Condensed Milk Dip

Equipment Needed:

Mixing bowl

Serving dish

Ingredients:

1 can Condensed Milk

1 dessertspoon Mustard

1 small chopped Onion

Chopped Gherkins (from a jar)

Method: Mix all ingredients together well. Serve with dry biscuits. Will keep for weeks in airtight container in refrigerator.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Instant Salmon Pie

Equipment Needed:

Mixing bowl

Grater

Cup

Beater

23 cm Tart plate

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Serves 6

Ingredients:

125 grams (1/2 packet) Cheese Jatz biscuits (roughly crushed)

3 Eggs (lightly beaten)

1/2 cup Milk

1/2 cup Plain Flour

1/2 teaspoon Baking Powder

60 grams Butter (melted)

1/2 cup grated tasty Cheese

285 gram can Salmon, well drained and flaked

Handful fresh Dill, roughly chopped

Method:

Heat oven to 210°C. Place crushed biscuits in the base of the tart plate. Place milk, flour, eggs and baking powder in the bowl and mix until well combined. Add cheese, salmon, dill and melted butter and thoroughly mix. Pour over the crushed biscuits in the tart plate and cook in the oven for 35 minutes until puffed and golden brown.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Frankfurt Mornay

Equipment Needed

Casserole dish

Wooden spoon

Saucepan

Grater

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Ingredients:

Sweet Corn

Tomatoes

Peas

Frankfurts

Grated Cheese

Method: Place in a dish 1 layer sweet corn, 1 layer tomatoes, 1 layer peas and 1 layer sliced frankfurts. Cover with a thick white sauce. Sprinkle with cheese and bake in a moderate oven (180ºC) 40 minutes or until golden brown.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Aussie Potato Bake

Equipment Needed

Sharp knife

Beater

Grater

Measuring Cup

Casserole dish

Can opener

Saucepan

Preparation Time: 15 minutes

Cooking Time: 15-20 minutes

Ingredients

Salt and Pepper

2 large Potatoes

3/4 cup grated Pumpkin

1 Onion (chopped)

2 Bacon rashers (chopped)

3/4 cup grated Carrot

1/2 cup grated Cheese

1 Egg (beaten)

1 teaspoon Vegemite

Crushed Cornflakes

Extra Cheese

Method

Peel and boil potato and mash with vegemite and salt and pepper. Mix in rest of ingredients. Place in a casserole dish and top with crushed cornflakes and cheese. Bake at 180C for 15-20 minutes.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Shrimp Cheese Balls

250g cream cheese

1&1/2 teaspoons prepared mustard

1 teaspoon grated onion

1 teaspoon lemon juice

dash of salt and cayenne pepper

1/4 cup shrimp (drained)

cup salted mixed nuts (chopped)

Method: Soften cream cheese. Blend in mustard, onion, lemon juice, cayenne and salt. Stir shrimp into cheese mixture. Chill. Form into walnut sized balls and roll in chopped nuts. Makes about 3&1/2 dozen.

Source: contributed by H. Koenig in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.9.

(2009)

Happy New Year: Strawberry Bowle

1 punnet of strawberries

1 tablespoon sugar

1 bottle white wine

1 bottle sparkling white wine, cold

1/4 cup brandy

ice cubes

Method: Wash, hull and halve strawberries. Place in punch bowl with sugar and white wine. Leave several hours. Add brandy, ice cubes and then sparkling wine just before serving.

Source: contributed by J. Fox in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.104.

Brown Pears

Equipment Needed:

1 2 litre ovenproof dish

Measuring cups and spoons

Preparation Time: 5-10 minutes

Cooking Time: 30-40 minutes

Serves 4 persons

Ingredients:

4 pears

500 ml warm water

1/2 cup sago

1 tablespoon butter

1/2 cup brown sugar

Method: Wash pears and leave whole. Place in a casserole dish. Dissolve sugar and butter in warm water and pour over pears. Place sago around pears and cook in oven 30-40 minutes at 180 degrees C. Serve with cream or ice cream.

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

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)

Apricot Sweet

Equipment Needed:

1 medium sized bowl

Measuring cups and spoons

1 medium sized saucepan

Serving bowl

Preparation Time: 20 minutes

Cooking Time: 10 to 15 minutes

Serves approx. 6 persons

Ingredients:

1 packet dried apricots (200 grams)

2 tablespoons gelatine

2 cups sugar

Method: Place dried apricots in medium sized bowl, just cover with warm water and leave overnight. Next day, drain water from apricots into saucepan, add sugar and gelatine and mix well. Heat on stove over gentle heat, stirring constantly, for 10-15 minutes.

Place in serving bowl and leave to set in refrigerator. Serve with cream or ice-cream.

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