Hawaiian Curry

1&1/2 lb. minced steak
1 dstp. oil or margarine
salt and pepper to taste
1 pkt. chicken noodle soup
1 dstp. coconut
1 dstp. lemon juice
6 ozs. beans sliced
1 tin mushrooms or champignons
1 small tin pineapple pieces and juice
1/4 lb. cashew nuts if desired
2 white onions (ringed)
1 tblsp. cornflour
2 beef cubes
1 cup water
1 tblsp. sultanas
1 cup carrots (cut into straws)
1 dstp. soy sauce
1 cup cooked rice
curry to taste

Method: Heat oil in frypan, add meat, onions, flour, salt and pepper, beef cubes, soy sauce, chicken noodle soup blended with the water. Saute for 5 mins., add curry, coconut, sultanas, lemon juice, carrot straws and beans. Place lid on pan and occasionally stir. Cook 10 minutes. Stir in mushrooms, cooked rice, pineapple pieces and juice. Add nuts just before serving.

Source: contributed by N. Bridgen, Mt. Remarkable, No. 62 in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.26.

Asparagus Casserole

2 tins asparagus cuts (440 grams)
1 tin mushrooms (440 grams)
250 grams grated cheddar cheese
2 Tablespoons butter
2 eggs
2 Tablespoons flour
1/2 cup cream
Salt and pepper

Method: Drain mushrooms and asparagus and warm in butter. Whip cream, eggs and flour until foamy. Layer 1/3 of the cheese on bottom of pan add 1/2 of the asparagus and mushrooms. Repeat layer ending with cheese. Pour cream mixture over all. Bake 30-45 minutes at 350 degrees [F]. 1-2 cups of leftover chicken or ham may be layered in for a main dish.

Source: Teas and Trading Tables. Recipes compiled by members of St. Peter's College Mission Guild (n.d. [post-1979], n.p. [Adelaide]), p. 46-7.

Poor Man's Fillet Mignon

1 lb. mince
1/2 lb. sausage meat
2 cups white bread crumbs
2 eggs
Mixed herbs - 1 teaspoon
1 dessertspoon Soy Sauce
1 large onion grated
1 tablespoon fresh chopped parsley
1/4 teaspoon each of Tarragon, Oragano [sic], onion salt, and Garlic salt
For a change I sometimes add some crushed pineapple

Method: Combine all ingredients as for hamburgers. Rolling in flour, make patties about 3" wide and 1" thick, then wrap around with a piece of bacon and secure with tooth picks. Cooking in a frypan. Heat a little oil and sear both sides of patty to seal in juices and then reduce heat. Don't forget to keep turning them so they don't burn and they'll take approx. 1/2 hour to cook. 5 minutes before serving heat a large tin of mushrooms in butter sauce. To serve, remove toothpicks, place on dinner plates and cover with mushrooms. I usually serve with hot veges, but they are just as nice with salads.

Source: contributed by Joy in More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.7.

Mushroom Mornay

2 oz. butter, 2 oz. bacon, 1 medium sized onion, 2 tbsp. plain flour, 1/2 pt. milk, 1 tin mushrooms (8 oz.).

Method: Fry (but do not brown) onions, bacon and butter. Make a white sauce with milk and flour. Combine above mixtures with mushrooms. If a topping is desired, add grated cheese (Coon for preference), fresh bread crumbs and dobs of margarine or butter and brown under grill. Mushroom mornay is better tasting if made day before required and reheated.

Source: contributed by Ebsary in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p. 5.

Mushroom & Fish Mornay

Fry 1 chopped apple & 2 chopped onions until brown. Add salt & pepper, then add a small tin mushrooms. Cook for a few mins, add 1 tbspn sugar, 1 level dspn curry powder & 2 cups water. Simmer, & thicken with cornflour. Add 1 lb tuna cuts, 1 dspn chutney, & 1 dspn sultanas.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.11.

Chicken Cooked in Coke

1 kg chicken pieces (depending on amount of people)

1 pkt. French onion soup

1 onion

1 capsicum (red or green)

1 sml. can champignons (optional)

1 carrot, diced

3/4 cup peas

1 litre bottle coke

Method: Lightly brown chicken pieces in frypan. When browned take out and drain, also drain fat out of frypan. Replace chicken pieces in frypan. Pour coke over so chicken is covered, add french onion soup, onion, capsicum, carrot and champignons. Simmer for 45-60 minutes. Add peas last. The coke will go into a gravy. It does not sound very nice, but it is beautiful. You can use diet coke or tab. Serve with mashed potatoes or rice.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.93.

Nutty Chicken Casserole

Fry 1 kg chicken portions until browned. Place in an ovenproof dish. Saute 1 finely chopped onion with 1/2 cup celery and 190g tin of champignons. Stir in 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup sour cream, 1/2 cup dry white wine, and the contents of one 400g can Heinz chicken vegetable soup. Pour into casserole. Top with 50g toasted flaked almonds. Cover and bake at 350F for 1 hour. Serves 6.

Source: contributed by Mrs. E. Burzacott, A.C.H. Ceduna Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.13.

Ham au Gratin

2 tbspn butter, 1/2 cup mayonnaise, 1/2 chopped onion, 1/2 cup sour cream, 7&1/2 oz can mushrooms, 1/2 cup grated sharp cheese, 15 oz can asparagus tips, 1 tbspn mustard, 2 cups cubed ham, 1/2 cup grated cheese.

Method: Fry onion in butter in a frypan until tender, stir in next 7 ingredients. Pour into a greased 3 pint casserole and sprinkle with last 1/2 cup cheese. Place under griller for 5 minutes until browned and heated through.

Source: contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.5.

Crab a la Newberg

1 - 16ozs can asparagus soup

1 - 8ozs can mushrooms

1 tin crab meat

1 pint milk

1/2 pint cream

3 tlbspns sherry.

Method: Mix together, - heat but do not boil. Serves 6-8 people.

For extra add can of onion soup.

Source: contributed by Mrs. A. Grieve (Jun) 'Patanga' in A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.2.

Chicken Casserole

1 chicken or approx' 2lb chicken pieces, cook chicken in foil for approx' 1 hour. Strip cooked chicken from bones and cut up meat. Place in casserole or saucepan.

Mix up either a packet or a tin of cream of chicken soup.

1&1/2-2 chicken cubes, 1 pint of water[,] 1 tablespoon Soya Sauce, Pinch Nutmeg, 1 finely chopped onion, 1 tblspoon plain flour, 1 tablspoon butter.

Bring the above to the boil and simmer until thickened. Add 7 oz tin mushrooms or champignons, 1 small tin pineapple pieces (not juice).

Pour over chicken and simmer gently until required. Serve with rice if desired.

Source: contributed by Mrs. [?.] Staritski, Lucindale in A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.3

Chicken Savoy

12 ozs cubed chicken cooked, 2 ozs can mushrooms, 2ozs butter, 1 sliced red capsicum, 1 sliced onion, 1 cup white sauce (with 1/2 tspn chopped parsley)[,] 4 olives, 4 slices of buttered toast.

Method: Fry capsicum in butter, add mushrooms and onion. Stir into sauce, add chicken. Pile on toast and garnish with olive.

Source: A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.4.

French Casserole

1.5 kg blade steak, cubed

2 slices bacon, chopped

2 carrots, 2 peppers, sliced

3 onions, sliced

1 tin mushrooms in butter

1 cup stock

Method: Brown steak, bacon & onions, put into casserole dish, add all other ingredients, bake in moderate oven for 1.5 hours. 
Add: - carrots and peppers

Bake moderate oven for 1&1/2 hours

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.27.

Rice Salad

Amount of ingredients depending on the number of servings.

Cook rice in salted water. Do not overcook. Drain, and rinse in cold water. Put aside and prepare the following salad into which rice will be tossed.

Sliced mushrooms (1 can)

Sliced artichokes (1 can)

Lamb's tongue (boil, remove skin & chop finely)

Tuna, shredded (1/2 tin)

Stoned olives (chopped)

Anchovies (2 - 3)

Oil, salt and pepper and the juice of 1 lemon.

Mix all ingredients together - including the rice.

Source: contributed by R. Mascolo in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.6.

Lobster or Seafood Bisque

1 can mushroom or oyster soup, 440 g

1 can tomato soup, 400 g

1 can lobster meat or seafood of your choice

1/2 can slivered champignons, 125 g

1 carton cream, 300 ml

2 cans water (more or less depending on guest numbers)

Tabasco to taste

Method: Open all cans all together, add water and stir until well blended. Add seafood then cream; Continue to stir but don't reboil. If necessary season to taste. A dash of sherry before serving is an added plus. This bisque can be refrigerated and re-heated without destroying the quality of the dish.

Source: contributed by K. Martin in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.4.

Schnapper de Glare

500 g Schnapper, 1 tablespoon butter, 2 tablespoons plain flour, salt and pepper to taste, 1.1/4 cups milk, 125 g grated cheese, 1/2 cup breadcrumbs, 250 g peeled tomatoes, 250 g mushrooms or small tin mushrooms (if desired), mashed potato.

Method: Cook some potato and mash. Boil or steam schnapper for five or six minutes, remove any bones or skin and put on to meat platter. Flake it up if liked. Make the cheese sauce by melting the butter, adding flour and cook a minute or two, then adding milk slowly, stirring all the time so as not to be lumpy. Stir while cooking, add cheese, salt and pepper. Cut up the tomato in slices and place around on top of fish. Mushrooms too, if liked. Spoon mashed potato all round and then pour the sauce on to fish. Sprinkle with breadcrumbs and a little grated cheese. Brown in oven about 25 minutes and serve at once from platter. This dish is best served in a large meat platter and quantities can be varied to suit the dish used, or whether it is served as entree or main dish.

Source: contributed by Mrs F. V. Elliott (Walkerville) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 13].

Tasty and Quick Mince

2 Onions

1/2 kg Mince

1 Capsicum

1 small tin Champignons

Salt and Pepper

1/4 Cabbage

Method: Cook diced onions till transparent. Add mince and brown, add capsicum cut into strips and champignons with the juice, salt and pepper. Add shredded cabbage and place on top. Cook for short while to steam cabbage. Stir cabbage through mixture and serve. Do not overcook vegetables.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.29.

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.

Creamed Chicken with Riesling

1-2-3lb Chicken cooked

1/2 cup Green Capsicum

1 sml tin Champignons

1 tin Cream of Chicken Soup (must be Campbells)

1.1/2 cups cooked Ribbon Noodles

1 tblspn Plain Flour

2 oz Butter

1 lge Onion

1/2 cup chopped Celery

1/2 cup Riesling

1.1/2 cups Water with

(3-4 Chicken Cubes)

1/2 cup Cream

Method: Heat butter add onion, celery & capsicum & cook till tender (NOT BROWN). Blend in soup, flour & then chicken stock, Riesling to make a smooth sauce. Bring to boil & simmer gently for several minutes. Season to taste. Lastly add chicken which has been cut into bite size pieces, mushrooms & noodles. Blend in cream but do not boil again. Serve with baby carrots, green peas & potato straws.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.34.

Jenny's Chicken Casserole

Seasoned flour: wholemeal flour with some garlic salt, mixed herbs, paprika, oregano, pepper, mixed

2 rashers bacon, cut small

Method: Toss chicken pieces in flour and brown in frying pan. Put into casserole and sprinkle on the bacon. Cover and bake in moderate oven 50 mins.

Sauce:

1 sm can champignons

1 sm can mushrooms in butter sauce

butter to saute

1 sm dsp French mustard (with seeds)

1 dps flour

1 lge chopped onion

Saute onion in butter. Remove from pan. Mix mustard and flour in butter, add juice from chicken. Make into thick sauce with juice from champignon tin and a little milk and cream. Add onion, champignons, mushrooms, and mix. Pour over cooked chicken and return to oven for 10 minutes. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.36f. ['Winter Menu']

Curried Tuna and Mushrooms

1 15 oz tin tuna

1 8 oz tin mushrooms

2 sliced onions

1 tblspn flour

1 tblspn margarine

1 desspn curry powder

1 desspn sugar

1 desspn sultanas

1 desspn chutney

1 small apple

2 cups stock (2 desspns Gravox)

1 teaspn salt

1/2 teaspn pepper

Method: Place shortening in fry pan and melt over low heat, add onions and apple and fry until lightly brown. Stir in flour, sugar, curry powder, mushrooms, salt and pepper and cook one minute. Add stock and stir until mixture boils. Add drained tuna, chutney and sultanas. Reheat.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.6.