Goulash with Noodles

Fry 1/2 lb onions in 1 tabspn oil and 1/2 oz butter. Add 1 lb cubed topside steak, 1 lb pork pieces and brown. Add 1 lb. tomatoes (or 1 tin tomato puree or preserved tomatoes). Season with 1/2 tspn paprika, pinch marjoram, thyme, 2 tspn sugar, 2 tabspn tomato sauce, few bay leaves, juice of 1 lemon or orange, salt to taste. Add 5-6 tabspns red wine and three-quarters cup water. Allow to simmer until meat is tender. More wine and/or water may be added. Add cooked noodles or spaghetti.

Source: contributed by Irene Reid in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.14.

Pork Capricorn

1lb boned Pork

1 Green and 1 Red Pepper

1 medium sized Onion (chopped)

1 Carrot, cut into thin strips 1&/2 inches long

1-2 tbsp cooking Oil

3/4 cup cooked Pineapple pieces

3/4 cup White Vinegar

3/4 cup Brown Sugar

3/4 pint stock (Chicken cube)

3 tbsp Soy Sauce

1 cup Raisins

Method: Cut the Pork into 1 inch cubes, fry in hot Oil until evenly browned.

Reduce heat and pour off excess fat. 

Add the prepared Pepper, Onion, Carrot, Vinegar and Sugar.

Add the stock and simmer until tender.

Lastly add the Soy Sauce, Raisins and Pineapple pieces.

Thicken the mixture with Cornflour and boil for 3 minutes.

Serve with boiled Rice. 

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.11.

Pork and Cabbage

Shred 1/2 cabbage very finely. Sprinkle with one dessertspoon salt and mix well. Place aside for 1&1/2 to 2 hours. Squeeze all water off the cabbage. Fry one medium, finely chopped onion in one dessertspoon butter. Add the cabbage to the onions, and saute for ten minutes. Fry separately one inch thick pork cutlets, dusting them with salt and pepper. Put a layer of cabbage in a casserole dish. Place the cutlets on the cabbage and sprinkle them with fresh cream and one teaspoon lemon juice. Cover the meat with the rest of the cabbage and cook for 3/4 hour in moderate oven.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.31.

Hawaiian Patties

1 lb. minced pork fillets

1/2 lb. minced veal

12 thin pineapple slices

3 level tablespoons apricot jam

1 egg

Pinch nutmeg

Salt and pepper

6 bacon rashers

Method: Mix together the minced meats, 2 tablespoons of the jam, beaten egg, and seasonings. Using a little flour, shape into patties same size as pineapple slices, place one between each two pineapple slices, wrap in a bacon rasher, and secure with a cocktail stick. Brush over with remaining jam. Place patties on greased baking dish; bake in moderate oven 45 minutes.

Source: Delicious Pork Recipes. Presented by the Australian Pig Society (S.A. Branch) & United Farmers & Graziers of S.A. (Adelaide: c1968-70), n.p.

Pineapple Step-Ups

1/4 cup pineapple juice

1 tablespoon margarine

1 dessertspoon brown sugar

Pinch ground cloves

1/4 to 1/2 cup diced bacon

2 cups diced veal, or pork, chicken, lamb, etc.

1/2 cup diced onion

1 egg

2/3rds cup fine white breadcrumbs

Salt and pepper

6 rings canned pineapple

Method: Combined in saucepan, 1/4 cup pineapple juice, margarine, brown sugar and cloves. Heat and stir well. Place in bowl diced meat, onion, white breadcrumbs, and mix. Add egg, salt and pepper and combine well. If mixture is too dry, add a little pineapple juice. Then add half contents of saucepan and press mixture together well with fingers. Form into 6 found flat patties, and place one on top of each pineapple ring. Brush baking dish with melted margarine and place Step-ups in dish. Pour remainder of liquid in saucepan over Step-ups. Completely seal dish with sheet of Alfoil. Bake for 35 to 40 minutes at 350F on shelf below centre of oven.

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.24.

Rice Wurst

1.1/2 lb pork, 3/4 tspn pepper, 1 cup rice, 2 tspn thyme, 1 dspn salt, 1.1/2 tspn ground pimento.

Source: Mince the cooked pork and add cooked rice, 1 cup stock and seasonings. Pack 1 inch deep into pyrex dishes and bake in hot oven 20 minutes or until edges brown a little. Fry slices together with bacon and eggs.

Source: contributed by Jean Wandel in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.12.

Meat Loaf

500g lambs fry

1 cup soft breadcrumbs

1 tsp Worcestershire sauce

1 tsp lemon juice

500g pork or sausage mince

1 tsp salt

Pepper to taste

1 egg, beaten

Method: Cover the lambs fry with water and simmer for 5 minutes. Drain the liquid and reserve for use as stock. Put the lambs fry and onion through the blender. Add remaining ingredients except the bacon. Add 1/2 cup stock. Pack into a loaf tin. Top with the bacon. Bake in moderate oven for about 45 minutes.

Source: Recommended by G. Matthewman in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.29.

[onion and bacon are missing from the ingredient list]

Mock Chicken (From Pork)

1.25 kg loin of pork, 2 sticks celery, 1/2 onion, 1 carrot, 2 sprigs parsley, 1 teaspoon peppercorns, 1 whole clove, salt.

Method: Cover pork with 2.5 litres boiling water, add vegetables cut finely, salt and spices tied in muslin. Simmer slowly for 2&1/2 hours, cool, chill and slice. Bones may be removed.

Source: contributed by Mrs Correll (Kadina) and Mrs G. H. Martin (Kadina) 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.8 [Jan. 31].

Note: Mrs G. B. Cundell (Metropolitan) puts a leg of pork in cold salted water, brings to the boil, simmers for 2 to 3 hours, and serves hot with thick parsley sauce.

Seasoned Cauliflower

1 Whole Cauli

Beef, Sausage or Pork Mince

Bacon

Breadcrumbs

Herbs

2 Eggs

Cayenne Pepper (Pinch)

1 - 2 Cloves Garlic (Crushed)

Method: Blanch cauli for a few minutes. Mince stalks of cauliflower & bacon, stir in with seasoning. Place bacon on bottom of dish, then seasoning. Spread seasoning evenly & pat cauli into seasoning. (bacon can be placed on top if you want.) Bake in moderate oven for approx 30 minutes. Serve with a cheese sauce.

Can be served as a main course.

Can also be served as a vegetarian meal by making a tasty seasoning without meat - fruit & nuts make a nice alternative.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.15.

Okonomiyaki Crepes

Pancake mixture: 4 oz. flour, 1/2 pint water

Shredded cabbage

Finely sliced pork

1 egg

Method: Mix flour and water and cook 1 7" pancake in frypan. Cover pancake with shredded cabbage. Break egg into middle of cabbage. Place a layer of sliced pork over pancake. To bind thinly cover with more pancake mixture. Turn when ready and cook until pork is tender. Serve with rice, seaweed balls and Okonomiyaki sauce, tomato or worcestershire sauce.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

Chop Suey Australian Style

1 lb pork fillet

2 slices bacon

1 medium onion

1 pkt chicken noodle soup

pepper and salt to taste

1 small tin pineapple pieces

1 tin Hawaiin [sic] chop suey

1/2 cup sliced carrot

1/2 cup sliced beans

1 tblspn soy sauce

1 tblspn hot sauce

1 pepper (red or green)

2 cups water

shredded cabbage

Method: In frypan brown onion and meat in oil. Add water, noodle soup, sauces, carrot, beans, salt and pepper. Cook until tender. Add chopped bacon, pineapple (half the juice may be sufficient) and chop suey. Bring to boil.

Sprinkle shredded cabbage on top and with lid on simmer 10 minutes.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.11.

Cheng Tau, Hu Chi (Chicken Liver and Green Pea Soup)

Four Persons

3 chicken livers.

1 tin green peas.

1 tablespoon chopped mushrooms.

1 teaspoon ginger.

1 small tin bamboo shoots.

3 giblets.

1 tablespoon soya sauce.

1 piece of lean pork and a few bones.

Method: Make a strong stock by boiling any bones and a piece of lean pork. Chop up chicken livers, giblets, mushrooms, ginger, and bamboo shoots. Put in a deep pan, pour in stock through a strainer, strain peas and add, with soya sauce, pepper and salt, and bring to boil. Serve in soup-bowls.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.41.

Tangy Pork and Orange

2 tablespoons butter
2 teaspoons curry powder
1&1/2 cups orange juice
1 tablespoon cornflour
1/4 cup almond halves
500g lean pork cut in strips
1/2 cup chopped spring onions
1 cup thinly sliced celery
1 tablespoon water
1/2 cup natural yoghurt

Method: Melt butter in a heavy based frypan. Add curry powder and cook for 1 minute. Add pork and onions and cook over high heat until outside of meat is browned. Add orange juice and bring to the boil. Cover and simmer for 25 minutes, add celery. Blend cornflour with water until smooth, add to pan stirring constantly. Return to the boil and cook 5 minutes. Spoon into a serving dish, sprinkle with almonds. Stir yoghurt until smooth and spoon over pork. Garnish with a few fine strips of orange rind if desired. Serve with rice or noodles.

Source: contributed by E. Wagner in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.32.

Barbecued Pork Bites

2 tablespoons Soy sauce
2 tablespoons salad oil
2 cloves garlic (sliced)
Tooth picks
1/4 teaspoon sugar
Piece of cinnamon bark
6 cloves
500g (1lb.) leg pork
Pinch of cayenne pepper

Method: Combine Soy sauce, salad oil, garlic, cayenne, sugar, cinnamon bark and cloves in a bowl. Cut pork into bite sized strips or cubes, place in marinade, coating each piece thoroughly. Refrigerate meat for 1-2 hours, stirring occasionally. Heat a little salad oil in a pan, briskly cook meat cubes for 6-7 minutes or until tender. Serve meat sections in a chafing dish or covered casserole. Supply tooth picks for guests. If liked, pineapple could be heated in the pan and served with the meat.

Source: contributed by K. Hughes in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.10.

Sweet and Sour Pork and Pineapple

375g cooked pork pieces
1 cup pineapple pieces

Sauce:
1.1/2 cups pineapple juice and water
2 tablespoons vinegar
2 tablespoons brown sugar
1 sliced green pepper
1 chopped tomato
1 teaspoon salt
1 small onion
2 teaspoons soy sauce
2 teaspoons cornflour blended with
1 tablespoon water

Method: Put all sauce ingredients into a saucepan except cornflour. Bring to boiling point, add blended cornflour and stir until thick. Add pork and pineapple. Serve with fried rice.

Source: contributed by L. Creed in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.34.

Pork or Veal Fillets on Pineapple Slices

Take fillets and roll in seasoned flour. Lightly fry in oil and add juice from tin of pineapple. Take fillets out when browned and place in a casserole. Pour on mixture from pan and cook for 1 hour 20 minutes in a moderate oven.

Now take pineapple slices, roll in brown sugar; place in oven on tray for 20 minutes when they should be candied.

Place meat on pineapple, add sauce from casserole and serve with rice.

Source: contributed by Mrs. Peter Lemaire in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide; n.d. [late 1960s?]), p.69.

Chinese Dinner

1 boiling fowl
1 lb lean pork
1 cup diced carrots
1 cup uncooked peas
1 small tin pineapple pieces
1 small tin mushrooms (button)
1 clove garlic
1 small tin bamboo shoots (or 1 cup celery cut in 2 in. strips lengthwise)
1 dsp soy sauce
1 dsp brandy
1 cup blanched almonds (fried and browned)

Method: Cook chicken and pork. Fry garlic in oil (or butter), add chicken, salt and pepper. Stir until light brown, add soy sauce and brandy. Add bamboo shoots (or celery), pineapple and mushrooms. Stir and cook for 3 mins. Pre-cook peas and carrots for 5 mins., then add peas and carrots plus 1 cup of stock. Put on lid and cook for 2 mins. Thicken with 1 tbls cornflour blended with a little soy sauce, add almonds. Serve with boiled rice and French salad. Cut a bunch of spring onions finely. Toss through rice whilst hot, just before serving.

Contributed by M. Catford in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.25.