Humble Stomach Soup

As you prepare meals, wash all sound scraps of vegetables (skin and tops of carrots, ribs and stems of green peppers, etc.), place in plastic bag, close with rubber band, and pop in freezer. Do the same with meat trimmings and bones. When both bags are full, boil up a saucepan of water, add a teaspoon of salt and one of vinegar, put in meat scraps and bones, boil rapidly for 20 minutes, remove from heat, and allow to cool. Reheat, strain, cool, remove fat, bring back to boil, add vegetable scraps, and simmer for 30 minutes. Strain. You now have the base of any one of the "Humble Stomach" soups my family enjoy, and it really hasn't cost you anything. Don't forget to add scraps of left-over salads to the vegetable bag - lettuce in particular gives a lift to soup flavour.

Source: contributed by Mrs. A. V. Eszenyi, Clarence Park, S.A. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.5.

Pineapple Savoury

Method: If you want something different in stew, fry the meat with onion and add 2 dessertspoons port wine, cook, then add 1/2 can crushed pineapple, several bananas, 2 extra dessertspoons port. This can be done with any meat.

Source: contributed by Mrs. A. V. Wurst (A.C.H. Wirrabara Auxiliary) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.12.

Mincemeat Puftaloons

4 tbspn SR flour, 1/2 cup warm water, 1/4 tspn salt, 1 egg, 1 cup minced cooked meat, 1 small onion chopped, parsley.

Method: Sift flour and salt, mix in beaten egg yolk and warm water. Fold in stiff egg white, add meat, onion and parsley. Drop in hot fat and cook 3-5 mins. Serve with hot veges.

Source: Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.7 ['Potpourri' insert].

Topping for Grilled Chops

Grate some kraft cheese into a bowl, add some tomato sauce and mix the cheese. Spread this mixture over grilled chops, as soon as they are cooked. Put back under griller and leave until cheese starts to melt and brown, then serve.

Source: contributed by E. Stehbens in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.9.

Curry Rissoles

1/2lb Cooked Meat (minced)
1 level tablespoon Curry Powder
1 dessertspoon chutney
1 Egg
Squeeze of Lemon Juice and browned Breadcrumbs

Method: Mix chutney, lemon juice and curry powder with the mince. Season and bind with beaten egg. Take small portions[,] form into shapes on a floured board, coat with egg and breadcrumbs. Deep fry and drain.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.9.

Entree

4 oranges, peeled and chopped into pieces, place in bowl. Sprinkle freely with pepper and malt vinegar. Chill in fridge. Place in lettuce leaves and garnish with chopped meat.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park, Adelaide: Colour Printing House Pty. Ltd., c.1985), p.9.

Mexican Eggs

Melt: 2 tbspns butter, fry chopped-up meat (approx. 1 lb) until brown, add chopped-up onions, add skinned tomatoes or 1 can tomatoes, add 4 oz grated cheese & 6 beaten eggs. Simmer gently. Serve with toast.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.3.

Meat and Vege Puffs

cold cooked meat, diced

any left over vegetables

oil

Batter:

2 cups S.R. flour

Pinch salt

milk

1 egg

Method: Place flour, salt and egg in bowl. Mix well, slowly adding a little milk at a time until batter is smooth. Add diced meat and veg (meat and vegetables can be tinned) to batter. Spoon mixture into hot oil. Fry till golden brown. Serve with tomato and onion fried in margarine.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.84. [Bachelor]

Batter Rissoles

Batter using 2 eggs. 1 small finely chopped onion, 1 cup finely chopped cold meat.

Mix meat and onion, dip in batter, fry in a small amount of fat in a hot pan. It takes only a few minutes to brown and cook. Makes a little meat go a long way.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.10

Savoury Trays

Serve on either rectangular trays with food in vertical lines or round trays with food in wheel-spoke fashion:

Eggs in mayonnaise: Beetroot (dried on kitchen paper) diced and covered with french dressing: Asparagus spears: Red and Green peppers, sliced thinly: Tomatoes (halved and scalloped): Peas in mint: Carrots (baby), dipped in orange juice: Dried Apricots with cream cheese in centre: Variety of cold meats (bite size pieces).

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.7.

Pineapple Savoury

If you want something different in stew, fry the meat with onion and add 2 dspns port, cook, then add 1/2 can crushed pineapple, several bananas and 2 extra dspns port. This can be done with any meat.

Source: contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.14.