Baked Steak

1 lb. topside steak
1/2 packet pea and ham soup
1 onion sliced
3 tablespoons water or claret

Method: Trim the steak and rub into soup mixture both sides, place the meat on tin foil (well greased), place in shallow roasting dish, add the sliced onions and liquid, cover with foil, bake in moderate oven for 1&1/2 hours or till tender.

Source: contributed by Dorothy Steer (Torrensville Lodge, No. 58) 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.18.

Artichoke Ring with Green Peas

1 oz. flour
1 oz. butter
1/2 cup cream
1 teaspoon grated onion
1/2 teaspoon salt
4 egg yolks
1/2 cup fine cracker crumbs
2 cups artichoke hearts (I have found for this recipe that tinned artichokes are more successful than fresh ones)
Lemon juice
4 egg whites
Buttered green peas

Method: Make a thick white sauce with butter, flour and cream. Cook until thick, add grated onion and salt and allow to cool slightly, stir in four lightly beaten egg yolks, add crumbs and mashed artichoke hearts and lemon juice to taste. Beat the four egg whites until they are stiff and fold into the artichoke mixture. Pour the mixture into a buttered ring mould, set the mould in a pan of warm water and bake at 350 deg. for 45 minutes or until set. Remove the ring mould from the oven and allow to set a few minutes, unmould onto a heated platter and fill the centre with buttered green peas.

Source: contributed by Mrs. T. B. Simpson, Leabrook, S.A. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.9.

Savoury Rice

1 tablespoon cooked rice
1/2 cup grated cheese
1 hard boiled egg (chopped)
1 chopped skinned tomato
1/2 cup fresh breadcrumbs
1/2 lb. minced steak cooked for a few minutes with a finely chopped onion
Salt and pepper
1 teaspoon curry powder
2 rashers chopped and fried bacon

Method: Mix all together and press into greased ramekins. Bake for fifteen to twenty minutes in hot oven. Serve piping hot.

Source: contributed by Anon. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.11.

Avocado Supreme

2 large avocados
1 cup chicken stock (made from 2 chicken cubes)
1 teaspoon finely chopped onion
Salt and pepper
Juice from half a lemon

Method: Take enough avocado to make one cup. Combine all other ingredients in blender and blend until smooth. Chill in covered bowl until ready to serve. Just before serving chop remaining avocado, dip in lemon juice and add to soup. Dust with paprika or dill as desired.

Source: contributed by Mrs. Russell Ellis (A.C.H. Springfield/Netherby Auxiliary) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.6.

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.

Jubilee Salad

2 packets lime jelly
2 tablespoons vinegar
1 tablespoon grated onion
1 cup whipped cream
3 chopped hard boiled eggs
2 cups hot water
1 teaspoon salt
1/2 cup salad dressing
3 cups diced celery or mixed vegs.
1 small can tuna
1/4 cup chopped cheese

Method: Dissolve 2 packets jelly in 2 cups hot water. Add vinegar and grated onion and salt. Set aside to cool until slightly thickened. Fold in salad dressing and whipped cream. Add remaining ingredients. Pour into suitable mould till set, turn out onto platter and decorate as desired.

Source: contributed by Esma Trigg (Epworth Lodge, No. 159) 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.57.

Creamed Chicken Spiced Soup

1 cup raw potatoes
1/2 cup finely chopped onions
1/2 teaspoon salt
1 diced banana
1&1/2 cups chicken stock or 1 pkt. cream of chicken soup or tin cream of chicken soup
1 cup diced peeled apples
1/2 teaspoon curry
1/2 cup diced celery

Method: Boil until tender and beat well. Add 1 cup cream and 1 tablespoon butter. Serve with nutmeg sprinkled on top. Also very nice chilled and served with chopped chives or nutmeg.

Source: contributed by Lorna Johns (Earl of Chester Lodge, No. 98) 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.9.

Brain, Bacon and Sweetcorn Mornay

4 sets brains
4 oz. lean bacon
1 tin sweet corn
1 small onion
Pepper and salt
1 pint milk
2 tablespoons plain flour
2 oz. butter
1 tablespoon powdered mushroom soup

Method: Cook brains and remove skins. Fry the bacon lightly in a saucepan and add flour, take off heat and stir in milk. Return to fire and cook for 2 to 3 minutes. Add powdered mushroom soup and mix well. Stir until smooth. Now add the can of drained sweetcorn, brains and crumbed bacon. Season with salt and pepper. Place in a greased ovenware dish and heat thoroughly in a moderate oven. Garnish with parsley springs.

Source: contributed by Mrs. C. Heath, Plympton, S.A. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.9.

Sausage & Noodle Casserole

1 lb thin sausages, 2 sliced onions, 8 oz can tomato soup, 1&1/2 cups macaroni, 3/4 cup grated cheese, 1 cup water, salt, pepper.

Method: Fry sausages and onions, cut sausages and place in casserole, top with onions then macaroni. Mix soup with water and pour over, sprinkle with cheese. Cook mod. oven 30 mins.

Source: contributed by B. Davill in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.6 ['Potpourri' insert].

Chicken with Rice

1 large onion
1 cup chopped celery
1 large apple
2 oz. butter
2 cups cooked chicken
Pinch rosemary
1 tablespoon fruit chutney
Salt and pepper
1/2 cup dry sherry
1 8 oz. tin condensed cream of mushroom soup
A few breadcrumbs
1 cup rice

Method: Boil rice in salted water for 15 mins. Drain. Chop the onion, celery and apple and fry in butter until they are beginning to brown. Put a generous layer of rice in the base of a large ovenproof dish and make a hollow in the centre. Mix the cooked chopped chicken, rosemary, chutney, sherry, salt and pepper and condensed mushroom soup. Pour into the rice. Cover with the chopped apples and onions and sprinkle with breadcrumbs. Bake in moderate oven for 40 minutes. Makes 6 helpings.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.40

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].

Sweet & Sour Mornay

1&1/2 lbs stewing steak, cut into small pieces, just cover with water, then add 1 sliced onion, 1 can vegetable soup, 1/2 cup sugar, 1/2 cup vinegar, 1 dspn Worcestershire sauce, salt and pepper. Cook until steak is tender. Add 2 oz marg, 1 tin pineapple pieces (15 oz) and thicken with 1 tbspn flour blended with 1/2 cup water. Serves 6-8 people.

Source: contributed by M. Maas in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.5 ['Potpourri' insert].

Pizza

4 oz SR flour, 1 oz butter, 1/2 tspn salt, milk to make soft dough.

Method: Mix and roll out to size of pizza tray. Spread with tomato paste, add onions (which have been previously cooked), add bacon (cut into small strips) and top with grated cheese. Bake in a fairly hot oven 15-20 mins. Or top with fried onions and a can of spaghetti.

Source: contributed by R. Maas in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.11.

Tuna Pie

Combine 1&1/2 cups crushed cheese biscuits (Golden Cheese) and 2 oz melted marg. Press into pie plate, saving few crumbs for topping.

Filling:- 8 oz can tuna, 1 cup carnation milk, 2 beaten eggs, 1/2 cup grated cheese, 1 onion finely chopped and sauteed in butter, green pepper (optional). Combine and pour into tart case. Sprinkle with crumbs. Bake mod oven 30 mins until set.

Source: contributed by E. Dodd in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.3 ['Potpourri' insert].

Noodle Stuffed Loaf

Loaf:- 2 cups coarse breadcrumbs, 1kg mince meat, 1/4 cup finely chopped onion, salt, pepper, 1 beaten egg.

Filling:- 1 pkt Maggi 2 min noodles curry flavour, 30g melted butter, 1/2 cup chopped red capsicum, 120g sliced mushrooms, 1/4 cup chopped parsley, 1/2 cup peas, 1/2 cup grated cheese.

Method: Combine loaf ingredients, mix well. Cook noodles in water, drain. Sprinkle sachet over, then add other ingredients. Place half loaf mixture into greased loaf tin. Spread filling on top then cover with remaining loaf mixture. Bake 350deg. for 1 hour. Serve hot or cold.

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

Shishkebabs

1 lb rump steak cut into cubes or slices (pound with meat mallet) marinate 4 hours, in 1 cup pineapple juice, 1 cup claret, 1/4 cup water, salt and pepper, oil, garlic, onion, salt, oregano, barbecue spice. Thread on skewers alternately with pineapple, champignons, onions and capsicum. Grill or fry, basting with marinade until cooked as desired.

Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.8.

Sausage Apple Pie

1 lb. pork sausage mince
8 oz. macaroni
4 cooking apples
1 small onion
1 cup grated cheese
2 dessertspoons margarine
Salt and pepper
1&1/2 tablespoons plain flour
1 cup milk
1 dessertspoon chopped parsley
1/2 cup soft breadcrumbs

Method: Cook macaroni in large quantity of boiling salted water for 10 mins. drain. Brown sausage mince in large pan, stirring frequently to brown evenly; remove. Cut 6 thick apple slices and brown in fat in pan from sausage mince. Remove, add remaining apple (diced) and chopped onion to pan, brown slightly. Add flour, cook 1 min. stir in milk, salt and pepper; stir until boiling. Fold in macaroni, sausage mince, parsley and cheese. Fill into greased ovenproof dish. Arrange apple slices on top, sprinkle with breadcrumbs mixed with melted margarine. Bake in a moderate oven 20-30 mins. (350° F. Gas and 275° Elec.)

Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.25.

Egg Combo

Beat 12 eggs and 1/2 cup water mixed with 1 pkt cream chicken soup, salt and pepper. Place in frypan 300 deg. As egg mixture is cooking lift sides and allow uncooked mixture on top to flow underneath, cooking with margarine as required. When top egg mixture is nearly cooked, add chopped and browned cubes of bread, onion, pepper, bacon. Add small tin flaked drained tuna, small can 7 veg mix drained, slices of tomato, gherkins, sprinkle over parsley and grated cheese. Cook until cheese has melted. (Cook with lid on frypan.)

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.11.

Curried Peas

1 can peas
1/2 pint milk
butter
salt & pepper
1 finely chopped onion
1 Dspn cornflour
1 Dspn curry powder

Method: Saute onion in butter until tender, add curray [sic] powder, pepper & salt. Stir until blended. Mix cornflour to a smooth paste with a little of the milk. Add remainder of milk to onion mixture, heat to near boiling, thicken with cornflour paste. Drain peas & stir into curry sauce, serve with steak, chops or over buttered toast as a snack.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.12-3.

Crispy Topped Casserole

500 g mince meat
1 chopped onion
80 g butter
1 pkt Dutch Curry & Rice Soup
1/2 cup breadcrumbs

Method: Fry mince & onion in 50 g melted butter until brown. Add soup mix, blend in 2 cups water. Bring to boil, turn into ovenproof dish, top with breadcrumbs tossed in melted butter. Bake in moderate oven for 45 minutes.

Source: contributed by Julie Wyatt in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.10.