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.

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].

Savoury Sausage Supper

1 lb pork sausage meat
2 large onions
2 large cooking apples
4 tomatoes
2 large potatoes

Method: Put half the sausage meat into the bottom of a straight sided dish and press to fit the sides. Place a layer of sliced onion, followed by sliced apple on top. Repeat these three layers and follow with a layer of sliced tomatoes. Complete with a layer of sliced potatoes.

Cover and cook in the middle of the oven 350°F (180°C) for 3/4 hour. Take off the lid and cook for a further 15 minutes to brown potatoes. Serve with mushrooms and peas.

Serves 4.

Source: contributed by Pat Meads in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.38

Vol-au-vent Fillings

Oyster
Combine a tin of smoked oysters, 2 hard boiled eggs (finely chopped), 2 gherkins (finely chopped), enough mayonnaise to moisten (approx. 2 tablespoons), chopped parsley.

Savoury
Fill tiny pastry cases with mashed peas, parsley, grated onion, moisten with mayonnaise and top with blanched almonds.

Avocado
Combine 3 avocados (mashed), 2 x 185g tins tuna, 1 cup walnuts (chopped), 1 carton cream, tomato sauce, worcester sauce and lemon juice.
Serves 10.

Source: contributed by the Rischbieth Family in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.14.

Veal Royale

Cut 500gm veal steak (or any steak) into thin slices, toss in 2 teas. paprika and fry in 1 tabs. oil. Place meat in casserole, add 1/2 cup peas. Blend contents of packet of Cheese and Leak [sic] Soup with 1 cup water and 1 cup tomato puree. Stir till boiling. Pour over meat and cover. Bake med. oven 1 hour. Serves 4.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.38 (& p.40).

Jellied Salmon

1 pkt. lemon jelly crystals, 1 tbsp. gelatine, 3 tbsp. water, 1/4 tsp. salt, 1 lb tin salmon, 1/4 cup green capsicum strips, celery curls, 1&1/2 cups boiling water, 3 dsps. lemon juice, 3 dsps. vinegar, 1 cup cooked peas, 3/4 cup diced celery, 1/4 cup thinly sliced unpeeled cucumber.

Method: Make up jelly in usual way, form into large mould, rinsed with cold water, put in refrigerator to set. Soften gelatine in cold water, dissolve in boiling water, add vinegar and lemon juice, salt. Chill until partially set, add salmon, drained and broken, add veg., mix carefully, pour over set jelly and chill. Serve with tomatoes, hard boiled eggs, lettuce, cucumber and mayonnaise.

Source: contributed by Mrs. E. Davies in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

24 Hour Salad

In a Lasagne dish make layers of torn Lettuce or Spinach, chopped Celery, Spring Onions, frozen Peas, Broccoli or Cauliflower.

Spread an Egg Mayonnaise over the top and cover with coarsely grated Mozzarella Cheese.

Sprinkle with finely grated Parmesan Cheese.

Cover with cling-wrap and refrigerate for 24 hours. 

Serve covered with crisp Bacon pieces, Parsley and chopped, boiled Egg.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.7

Julienne Soup

4 cups stock

2 small carrots

1 turnip

2 onions

1/2 cup green beans or peas

Salt and pepper to taste

Parisian essence to colour

Method: Slice the onions finely, cut carrots and turnip into matches and simmer in the stock till tender. Add the beans or peas and salt and pepper to taste. Colour with Parisian essence. Serve with sippets of toast.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.16.

Mullet Mornay

500 g Mullet fillets

1&/2 cups frozen sweetcorn

1 jar of [C]ontinental Mornay Sauce

1&1/2 cups frozen peas

Method: Lightly grease casserole dish and line with mullet fillets. Mix together sauce and vegetables. Pour over fish. Top with breadcrumbs and grated cheese for extra flavour. Place in moderate oven for 1 hour.

Source: Contributed by Tracy Hill, Streaky Bay SA in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.63.

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.

Russian Salad

Line a flat meat dish with lettuce leaves. Arrange in separate piles on this a cupful each of cooked peas, carrots, potatoes and a cup each of tomato, cucumber and celery. All these should be neatly diced except the tomato and cucumber, which should be sliced. Sprinkle chopped gherkin over all and garnish with celery curls. Serve with thick mayonnaise.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.62.

Tuna Crisp

Melt 3 oz butter in a large saucepan. Saute 1 finely chopped onion in butter. Stir in 4 Tbls of flour and 1 oz powdered milk. Cook for 1 minute. Gradually add 3 cups of water. Bring to the boil and simmer for 3 minutes stirring constantly. Add 1 x 425 can of drained flaked tuna, 1 cup cooked peas and 1 cup of grated cheese. Season to taste. Pour into greased casserole dish. Sprinkle over 1/4 cup cornflake crumbs. Dot a little butter and bake in a moderate oven for 20 minutes. Serves 4-5.

Source: contributed by Jill Sanders in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.45.

Lovely Salad

2 cups curly pasta, cooked

1/2 red capsicum

1/2 cup sweetcorn

1/2 cup crushed pineapple

curry powder

cream

1/2 cup peas

1 onion, chopped

6 mushrooms, sliced

home-made mayonnaise

oil

peanuts

Method: Combine all of the ingredients. Add mayonnaise (see below), curry powder, oil, cream and peanuts to taste. Mix well.

Home Made Mayonnaise

1 can condensed milk

1/2 cup vinegar

1 egg, beaten

1 teaspoon salt

2 teaspoons dry mustard powder

Pour condensed milk into a bowl, add salt, mustard, vinegar and egg. Mix thoroughly until thick. Store in sealed container in refrigerator.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.18.

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.

Chicken Delicious

1 young chicken dissected into serving pieces, sprinkle with paprika, salt and pepper. Place chicken pieces side by side in a flat roasting pan or large casserole. Mix 1 tin of gourmet mushroom soup with 1 cup cream, pour this over chicken pieces, sprinkle liberally with chopped parsely [sic], place uncovered in a moderate oven and cook until chicken is tender. Serve with mashed potatoes and green peas.

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.7.

Veal Royale

Cut 500gm Veal or steak into thin slices, toss in 2 teas. paprika, and fry in 1 tabs. oil. Place meat in a casserole, add 1/2 cup peas. Blend the contents of a packet o[f] Cheese and Leek Soup with 1 cup water and 1 cup tomato puree. Stir till boiling, pour over meat, cover and bake at 180C for 1 hour. Serves 4

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.38 & p.40.

Curried Tuna Mornay

1 x 15oz can tuna (drained)

1 cup celery chopped

1/2 cup grated carrots

2 dstspns curry powder (or less)

1 cup frozen peas

1 pkt cream of chicken soup

2 cups onions chopped

1 cup apple chopped

3 oz butter

2 hard boiled eggs

salt & pepper

Method: Saute butter, onions, carrots, apple & celery in electric fry pan until tender, stir in curry powder. Gradually add 2 - 3 cups chicken stock made up from soup mix. Stir & simmer gently until sauce thickens. Add peas, tuna & hard boiled eggs. Season well.

Source: contributed by Pauline Maloney in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.44.

Quick Tuna Mornay

450 g cream of chicken soup

1/2 cup cooked peas

1 pkt breadcrumbs or chips

60 g grated cheese

1 lge can tuna

2 hard boiled eggs

Method: Heat chicken soup, add cheese & stir until smooth. Add the peas, chopped boiled eggs & the tuna. Pour into casserole dish & place in mod oven until heated through. Remove from oven, garnish with breadcrumbs or chips. Return to oven for 3 - 5 mins.

Source: contributed by Ruth Warnock in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43.

Quick Tuna Casserole

1 pint milk with 1 tin tuna, 1 tin sweet corn, diced carrots, peas, salt & pepper, grated cheese, blob of butter, cayenne pepper. Bring to boil & thicken with 2 heaped tbspn plain flour. Add 6 hard boiled eggs (chopped) - optional. Top with more grated cheese & bread crumbs or weetbix. Blob with butter.

Source: contributed by Trudy Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43.

Sausage & Spaghetti Casserole

8 Sausages

2 rashers Bacon

1 can Spaghetti

or 1 sml tin Tomato Soup mixed with 4 ozs cooked Spaghetti

1 Onion

4 cups Mashed Potato

Bread crumbs

Method: Grill or fry sausages until nearly cooked. Place in oven proof dish which has been greased. Fry onion & bacon until brown, remove from pan and put into dish with sausages. [P]our tomato & spaghetti over sausages & place scoops of mashed potato around sausages in centre of the dish. Sprinkle with breadcrumbs over potatoes. Bake in moderate oven for 30 mins. Serve with cabbage or peas for colour.

Source: contributed by Trudy Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.36.