Mum's Brown Stew

3lb Skirt steak

1 dsspn Brown Sugar

1/2 cup Plain Flour

Small tin Tomato Soup

Salt and Pepper

Small tin crushed Pineapple

1 stalk Celery

1 small tin Water

1 large Spring Onion

Method: Remove excess fat from steak and cut into squares. Roll steak in flour and brown in 2 tbspn fat or oil. Place in casserole dish with salt, pepper, onion and celery. Combine all other ingredients and add to casserole. Cook in moderate oven 2 hours.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.24.

Repost: http://unusualcoleslaw.blogspot.com.au/2009/03/mums-brown-stew.html

Chewy Jaffa Jumbles

1 cup Allbran

Juice of 2 Oranges

1 cup Powdered Milk

1 tbspn Cocoa

1/2 cup Honey

1 cup Sultanas

1/2 cup Coconut

Grated rind of 2 Oranges

Method: Soak Allbran in orange juice and add honey. Blend dry ingredients, then combine with Allbran mixture. Form into walnut sized balls and roll in coconut. Store in refrigerator or freezer. Makes approx. 30.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.133.

Pufftaloons

2 cups Self Raising Flour

1/2 tspn salt

1 Egg

Water to mix

Method: Add beaten egg to flour and salt. Add water and mix to form thick dough. Fry spoonfuls in oil turning them over when bubbles form. Serve with butter or jam or eggs and bacon. These are very handy if you are out of bread for breakfast.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.88.

Beer Bread

3 cups Self Raising Flour

Pinch Salt

1 tbspn Sugar

Echo of Beer (or can) at room temperature

Method: Sift flour, sugar and salt. Pour in beer gradually, mixing in between. Bake in oven at 375F for 45 minutes. Glaze with milk if desired. If you want sides crunchy, take out of tin and replace in oven for short while. Can make a damper if wanted. Great for barbecues.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.87.

[Ed. note: an 'echo' is a 375ml glass 'stubby'.]

Boiling Water Pastry

3 cups Self Raising Flour

2 cups Dripping

1 cup boiling water

Method: Rub fat into flour and mix with water. Quick and easy.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.90.-

Raisin Rascals

8 oz Butter

2 cups S.R. Flour

2 Eggs

2 cups Fruit

1 cup Coconut

1 cup Sugar

Vanilla

Crushed Cornflakes

Method: Cream butter and sugar, add eggs and all dry ingredients. Roll teaspoon of mixture into crushed cornflakes and bake in moderate oven.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.50

Australian Christmas Pudding

4 Eggs, separated

1/2 cup Icing Sugar

2 tbspns Cocoa

2 tspns Gelatine

1 tbspn hot Water

2 oz dark chocolate

1/4 cup brandy

8 oz Glace Fruit

2 oz Glace Cherries

1/4 cup Sultanas

45g Honeycomb bar

1 cup Cream

3 oz white Chocolate

1&1/2 oz Almonds

1/2 oz Copha

Method: Finely chop glace mixed fruit and cherries. Place in a bowl, add sultanas, pour over brandy, cover and leave to stand overnight. Beat egg whites till firm, gradually beat in combined sifted icing sugar and cocoa. Gradually beat in lightly beaten egg yolks. Place chopped dark chocolate into top of double saucepan and stand over simmering water till chocolate has melted. Allow chocolate to cool a little then beat into egg mixture. Pour chocolate mixture over fruit and mix well. Stir in chopped almonds, chopped honeycomb. Sprinkle gelatin over hot water and stir till dissolved. Stir gelatin into chocolate mixture. Beat cream till firm and fold into chocolate mixture. Line 1&1/4 litre (5 cup) pudding basin smoothly with plastic food wrap. Pour mixture into basin, smooth over top, cover and place in freezer overnight. To serve: place chilled serving plate over top of pudding, invert, remove basin and peel away foodwrap. Return to freezer. Place chopped white chocolate and copha in double saucepan over hot water till chocolate has melted. Allow to cool and spoon gently over top of pudding. Return to freezer immediately - use a warm knife to cut through pudding if white chocolate is hard to cut neatly.

A pleasant change from the usual hot Christmas Pudding.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.119.

Rum Balls (2)

9 Weetbix

2 tbspns Cocoa

1 cup Sultanas

1 tin Condensed Milk

1/2 cup Rum

Coconut

Method: Crush weetbix and add cocoa, sultanas, milk and rum. Mix thoroughly. Roll with wet hands into small balls and either roll in coconut or melted chocolate. Chill. Keep in airtight jar. Makes 4 dozen.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Olympic Balls

7 Weetbix (crushed)

1 cup Coconut

1 cup Sultanas

2 tbspns Cocoa

1 tin Condensed Milk

Coconut, extra

Method: Mix well and roll into small balls, then roll in coconut (extra). Keep in fridge.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Peanut Balls

1 cup Peanut Paste

1/3 cup Margarine

1 cup icing sugar

1&1/2 cups Rice Bubbles

Method: Mix together peanut paste and margarine, fold in icing sugar and rice bubbles. Roll into small balls and refrigerate. Balls can be dipped in melted chocolate.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Tomato and Cheese Patties

2 lb old Potatoes

1/2 oz Margarine

2 tbspns Parsley

Salt and Pepper

Breadcrumbs

4 small firm Tomatoes

4 oz Mozarella [sic] Cheese

2 Eggs

Flour

Oil

Method: Cook potatoes and mash well with butter, parsley, salt and pepper. Slice 16 slices tomato, sprinkle with salt and pepper, slice 8 slices cheese. Place 1 slice cheese between 2 slices tomato. Shape warm potato around to seal tomato and cheese and shape into patties. Coat lightly with flour, dip into lightly beaten eggs and coat with breadcrumbs. Heat oil in pan and cook till golden brown.

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

Green Peppercorn Steaks

2 Fillet steaks

2 oz Margarine

1 tbspn Flour

1 Beef stock cube

2 tbspns Cream

1 tspn green Peppercorns

2 Shallots

1 cup Water

1 tspn French Mustard

Salt and Pepper

Method: Using a small, sharp knife, cut a small pocket along the centre edge of each steak, fill each with 1/2 tspn of green peppercorns - secure openings with 1 or 2 matchsticks. Heat butter in pan, add steaks and cook till brown and cooked on both sides. Remove steak from pan, keep warm while preparing sauce. Add chopped shallots to pan drippings, cook for 1 or 2 minutes. Gradually add water, add crumbled stock cube, stir till sauce boils and thickens slightly. Add cream, mustard, salt and pepper. Spoon sauce over steaks. Serves 2.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.24.

Dumplings

2 cups Plain Flour

2 Eggs

1/2 tspn Salt

8 slices Bread - cut into cubes, no crusts

Cold Water

Method: Boil water and salt in large saucepan, add beaten eggs to the flour, add salt. Add water and mix into a dough. Add the bread cubes, mix and form in a football shape. Coat with extra flour and add to the boiling water. Cook 1/2 hour. Cut into slices 1cm thick and serve as accompaniment to roast chicken or duck, braised steak or boiled smoked pork.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.31.

Unusual Coleslaw

October will herald Unusual Coleslaw's seventh year of blogging, so I think it is time to dig into the archives in search of a month or so of memorable posts. Where it all began:

Unusual Coleslaw

1 cabbage

3 carrots

2 capsicums

3 onions

4 celery sticks

1 cup sugar

1 cup vinegar

3/4 cup salad oil

1 tspn salt

1 tspn mustard

1 tspn celery seed

Method: Shred cabbage finely, grate carrot. Dice remaining vegetables finely. Place together in large bowl. Sprinkle 1 cup sugar over vegetables. Boil together salad oil, vinegar, mustard, salt and celery seed. Pour over vegetables. DO NOT STIR. Cool. Cover bowl with a lid and leave in fridge for 24 hours. Mix and pour off excess liquid before serving.

Source: Oodnadatta Cookbook (1986), p.11.

2008

Edit 28/9/2014: Anne of the wonderful Queensland blog Pineapple Princesses (two pineapple enthusiasts who are brave enough to cook and eat their vintage recipes) has made 'Unusual Coleslaw' (and made Unusual Coleslaw's day!) and here it is. Anne tells me it is delicious:

Rabbit Mould

1 Rabbit

2 dsspns Gelatine

2 cups Water

1 Onion

Salt and Pepper

Method: Soak rabbit in salted water for 1 hour. Divide into joints and place in saucepan with water, pepper and salt, sliced onion, and cook until tender. Remove bones, cut meat into small pieces and arrange in mould or basin. Dissolve gelatine in hot stock and pour over rabbit. Place in refrigerator until set.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.131.

And, from the archives:

Rabbit in Apricot Nectar

1 Rabbit

1 tin Apricot Nectar

1 pkt French Onion Soup

Method: Soak rabbit in salted water for 1 hour. Place in casserole dish, sprinkle with soup mix and add apricot nectar. Cook in moderate oven till rabbit is tender, approximately 2 hours.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p. 159 

pinterest

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.

Hoppy Australia Day

Kangaroo Tail Soup

1 Kangaroo Tail, jointed

1 cup Split Peas or Pearl Barley

2 sticks Celery

1 Carrot

Onion

Salt and Pepper

Method: Cook all ingredients and simmer until meat falls off bone. Skim grease and strain - the meat can be used to make Kanga Burgers.

*

Kanga Burgers

Use Meat from Soup

Chopped Onions

1 slice Bread, soaked in Water

Salt and Pepper

1 Egg

Chopped Parsley

Method: Mix all together and form into patties, fry in hot oil or fat.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.124.

Advokaat

9 eggs

1 tin Condensed Milk

1/2 bottle Brandy

2 dsspns Vanilla

Method: Beat eggs well, add condensed milk and beat. Bottle. Serve with Cherry Brandy and lemonade.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.100.

Cabbage Rolls

1 lb Mince

1 Garlic clove

1 Onion, chopped

6 large Cabbage leaves

1 can Chicken or Tomato Soup

1/2 can Water

1 tspn Vinegar

1 oz Margarine

1 tspn chopped Parsley

1/3 cup Rice

1 Egg

1 stick Celery

Juice of 1 Lemon

Method: Combine mince, garlic, rice, egg, seasoning and mix well. Wash cabbage leaves and boil in salted water for 10 minutes until tender. Put mince mixture onto leaves, roll firmly into parcels and place in casserole dish. Saute onion and mix with soup. Cover the parcels with this sauce plus water and celery pieces, parsley, juice of 1 lemon, salt and pepper and simmer slowly for 2 hours.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.12.

Steak Parcels

Slices of Round, Topside Chuck or Shoulder Steak with fat removed. Potatoes, Onions, Capsicum, Tomato, Cheese, Bacon, Pkt French Onion soup, Lawry's Seasoning Salt, ground Pepper and Plain Flour.

Optional: Corn, Peas, Beans, sliced Carrots, sliced Sprouts, sliced Mushrooms, shredded Spinach or Cabbage, or any other favourite vegetable.

Method: For each serving, dredge steak in mixture of flour, salt and place in centre of a sheet of foil large enough to fold into a parcel, excluding all air. Top steak with any of the above vegetables and sprinkle with French Onion soup mix. Top with sliced cheese then a rasher of bacon. Sprinkle liberally with Lawry's Seasoned Salt and ground pepper. Fold foil over to seal and place parcels on oven slide and cook in moderate oven. Cook for 2 hours. Unfold foil and slide contents onto a dinner plate.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.28.