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.

A Nice Way of Using Cold Potatoes

Make a sauce of a tablespoon of gravy, a spoonful of grated cheese, an ounce of butter, the well-beaten yolk of an egg, pepper, salt, nutmeg, and the juice of a lemon to taste. Stir all these over a slow fire -- till nearly boiling -- not quite -- and the sauce is thick. Then put a layer of potatoes in a buttered pie dish, cover with the sauce, then another layer of potatoes, and so on till the dish is full. Cover with grated cheese and breadcrumbs mixed, bake for half an hour, and serve hot.

Source: The Liberals' Cookery Book being Good and Tried Recipes contributed by Ladies from all parts of South Australia, edited by Racey Schlank (Adelaide: Shipping Newspapers Limited [for the Adelaide Women's Branch of the Liberals' Union], 1912), p.47.

Mock Goose

1/2 lb. liver
1 lb. potatoes
1 teaspoon flour
1/2 teaspoon sage
Seasoning
Onions and sage

Method: Wash the liver and cut it into slices; sprinkle with flour, salt and pepper; place in a pie-dish. Add a layer of chopped onion and sage. Pour in water to half fill the dish. Slice the potatoes and put them on top. Bake for 45 minutes.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.53.

Vausage

1 cup cooked green lentils
1 cup cooked mashed potato
1 cup cooked rice
1 cup fresh wholemeal breadcrumbs
1 small onion
4-6 Tblspn gluten flour
2 tsp mixed herbs

Method: Mix together. Shape 1 large tablespoonful into a roll, or patty. Roll in bran and fry in lightly oiled pan, or bake in oven.

Vausage Rolls
Process as above, but do not fry. Wrap roll in a rectangle of thin Basic Pastry. Cook in hot oven until pastry cooked. Serve hot or cold. Size can be varied to suit.

Basic Pastry (Basic Pie Crust, p.51)
2 cups SR flour (white or wholemeal)
3 Tblsn PU [polyunsaturated]-vegetable oil
TONE skim milk

Method: Rub the oil into the flour. Add milk to give the desired consistency. The dough should come cleanly from the bowl and form a soft ball. Roll out on flour or bran to a thin layer. Bake in hot oven 20-25 minutes. An advantage of making the Basic Pie Crust is that it can be rolled out and used for either sweet or savoury pies as required.

Savoury crust: add pepper, herbs, curry, etc.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), pp.32 & 51.

Chicken Flavoured Potato Salad

500g potatoes
1&1/2 cups water
1 pkt chicken noodle soup
2 Tbspn chopped parsley
2 Tbspn chopped onion or shallots

Method: Peel potatoes and cut into cubes, place in saucepan of boiling water. Add contents of soup pkt and simmer gently for 5-8 mins or until potatoes are tender (add extra water if needed). Cool, add parsley and shallots. Refrigerate until chilled.

Source: contributed by Elspeth Gill in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.40.

Speedy Chicken Casserole

1 chicken, cooked and chopped OR 1 kg chicken thigh or breast pieces, cooked in a fry pan
425g can condensed celery soup
425g tin condensed chicken soup
1 cup milk
425g tin corn kernels
1 medium carrot, diced
1 capsicum, finely chopped
1 cup frozen peas
1 cup grated cheese

Method: Heat soups and milk in a saucepan, stirring until blended. Remove from heat and stir in cooked chicken and vegetables, pour into greased baking dish. Spread over the top of chicken mixture and sprinkle with cheese. Bake for 30-40 mins at 200°C.

Hints: Serve with pasta, potatoes or salad. To ensure the casserole does not become too runny, add one can of soup at time and mix thoroughly. The amount of soup used may need to be reduced. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.86.

Salmon or Tuna Mould

1 tin salmon or tuna, 1 cup mashed potatoes, 1 egg, boiled rice, curry sauce, pepper and salt.

Bone the salmon, add potatoes and beaten egg, pepper and salt to taste. Put mixture in pudding basin and steam 3/4 hour. Turn it out, put border of rice round and pour curry sauce over.

Curry sauce: 1 tbsp. butter, 1 tbsp. flour, 1 heaped tsp. curry powder, 1 cup milk. Melt butter, blend in flour and curry, add cup of milk and stir over fire until it thickens.

Source: contributed by Mrs A. H. Burrows in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.15.

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

Porcupines

1kg mince beef
1 large tin tomato soup
1 onion, finely chopped
Salt and pepper to taste
3/4 cup rice
1&1/2 cups water

Method: Mix mince, onion, salt and pepper and rice. Shape into balls (about 2cm). Cook balls in tomato soup and water. Add more water if required. Cook 30 minutes, turning occasionally. Serve with mashed potato, rice or pasta.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.74.

Sultana Loaf (Eggless, with mashed potato)

2 to 2&1/2 cups S.R. flour, 1/2 teaspoon each of spice, cinnamon and nutmeg, 1 cup sugar, 1 cup mashed potatoes, 1 cup sultanas, 1 cup milk.

Method: Sift flour and spices. Add remaining ingredients and mix well. Bake in a greased loaf tin for 45 to 60 minutes in a moderate oven. Serve sliced with butter.

Source: contributed by Mrs. J. N. Dalzell (Cadell) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Jan. 13'.

Rabbit in Mustard Sauce

1 rabbit
2 tbs plain flour
1 cup white wine
1 cup cream
2 tsp hot English Mustard
250g sliced mushrooms
2 med onions or 3 tbs dried onion (pre-soaked)
butter & oil for frying

Method: Prepare rabbit by cutting into neat joints and wipe dry. Dust with flour. Heat butter & oil and fry pieces until nicely browned, then add chopped onions and cook well and remove from saucepan. Stir the flour into the fat in the roux method, adding the wine and a cup of water or stock and season to taste. Return rabbit and onions to sauce and cook gently for 1-1&1/2 hours, adding more liquid if necessary. Add sliced mushrooms and mustard and cook for further 15 mins. Add cream and reheat, but do not boil.

Serve garnished with chopped parsley. Creamed potatoes or plain boiled rice and any green vegetable or a lettuce salad with chives and French dressing may accompany dish.

Serves 6-8.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.25 ['Autumn Menu']

Parsley Soup

Potatoes - about 6 ozs. per person.
Butter or margarine - about 1 oz. for 3 persons.
Parsley.
Milk - 1 pint to 3 persons.
Salt and pepper.

Method: Peel and boil the potatoes in about a cup of salted water: don't over-salt the water. When cooked, put them through a sieve. Add the butter or margarine, milk and the chopped parsley. Use a good-sized bunch of parsley for 6-8 serves. Simmer for 5-10 minutes. Use very little pepper or it will overshadow the parsley.

Source: contributed by E. F. Millhouse in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.7.

Steak and Pineapple

Grease casserole and place pieces of steak in dish. Cream 2 ozs. butter and 3 tbsps of sugar and spread on steak. Then place a circle of tin pineapple pieces on top of each piece of steak. Arrange small potatoes in end of casserole and baste. Cover dish with foil, cook in 400 degree oven for 1&1/2 hours.

Source: contributed by Mrs. G. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.11.

Frankham Beans

potatoes, peeled, washed, sliced
LF [low-fat]-cheese slices
baked beans, 750g can, or suitable size
1 onion, sliced

Method: Cover the base of a large ovenproof dish with potato slices, then a layer of onion. Add the entire contents of the baked beans. Repeat a layer of potato slices and top with cheese and freshly ground pepper. Bake in moderate oven until potatoes feel tender to skewer test. Serve with fresh green salad. Quick, easy, economical and nutritious.

Variations: add a little granulated garlic, or chopped parsley or perhaps top with breadcrumbs.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.30.

Potatoes Parisienne

3 dessertspoons oil
1 teaspoon salt
3 cups potato balls (made with potato baller)
3 teaspoons chopped parsley

Method: Stand potato balls 1 hour in cold water. Drain, dry on absorbent paper or clean cloth. Place in heated oil in frypan; cover and cook gently 30-40 mins. shaking pan to cook evenly. Just before serving add salt and parsley; toss lightly to mix.

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.41.

Whiting Superb

1 lb. whiting fillets
1 cup soft white breadcrumbs
3 oz. butter
2 chopped peeled tomatoes
1 cup mashed potatoes
2 scant tablespoons peanut butter
1 tablespoon brown sugar
1/2 a lemon
Pepper and salt
Chopped parsley

Method: Line the bottom of an ovenproof serving dish with the breadcrumbs. Pour the melted butter over this. Rub the fish fillets with lemon. Lay them on the breadcrumbs and season with salt and pepper. Combine the mashed potato, chopped tomatoes, peanut paste, brown sugar and chopped parsley and mix well. Spread this mixture over the fish and bake in a moderate oven for 30-35 minutes. When serving decorate with parsley and slices of lemon.

Source: contributed by Mrs. Norman Young in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.19.

Colours of Christmas Stir-Fry

2 tablespoons oil

2.5cm piece fresh ginger, peeled & grated

1 clove crushed garlic

1 red chilli, de-seeded & chopped

1 red pepper, de-seeded & cut into strips

175g young turnips, trimmed & cut into wedges

350g broccoli flowerettes & strips of stalks

250g cooked sausages, sliced

6 tablespoons turkey or chicken stock

2 tablespoons sherry

2 tablespoons soy sauce

1 level teaspoon brown sugar

350g cooked potatoes, cut into chunks

6 spring onions, trimmed & chopped

salt & pepper to taste

Heat oil in a large pan & fry ginger, garlic & chilli over a medium heat for one minute - but do not burn. Add pepper strips, turnips, broccoli stalks & stir-fry for 5-6 minutes. Add slices of sausage, broccoli flowerettes, stock, sherry, soy sauce & sugar. Simmer for 3 minutes. Finally stir in potato, spring onion & cook until heated through. Season well. Serve immediately.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.99.

Star-Gazy Pie

Take as many fresh herrings or mackerel that will fit a moderate size dish. Scale and clean and remove bones. Lay flat and season with salt and pepper and parsley, then roll up neatly. Butter the pie dish and sprinkle with a thick layer of breadcrumbs, then layer fish, breadcrumbs to top of dish. Cover with slices of bacon. Beat six eggs, and add 2 tablespoons tarragon vinegar or a quarter pint of cream. Cover the dish with a shortcrust pastry, bringing the heads of the fish up through slits cut in the pastry. Bake in moderately hot oven 45-60 minutes. When cooked place a sprig of parsley in the mouth of each fish.

Serve with jacket potato.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.6.

Miner's Pasty

500g shortcrust pastry

250g thinly sliced onion

2 large cooking apples

250g thinly sliced steak

250g thinly sliced potatoes

sugar o[r] 3 tablespoons jam

Method: Roll pastry on floured board to form circle, arrange meat and vegetables at one end, and the apple and sugar at the other end, dividing same with small piece of pastry. Cook in a hot oven for approx. 45 minutes. Mark each end as to what is their content.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.3.

A Good Roast Dinner for Beginners

Choose either a leg of lamb, a loin or forequarter.

If using forequarter slice between ribs and shoulder and cut it off. If left intact it takes longer to cook and is difficult to carve.

A leg needs at least three hours, the others two hours.

Using a frypan put in at least 1&1/2 cups of dripping.

Add 1/2 cup cold water.

Lay meat on top and sprinkle with salt and pepper and a little flour.

Cover and cook at 350F turning after three-quarters of an hour.

Vegetables can either be put in with the meat three-quarters of an hour before serving or at this stage take meat out and put in warm oven. Tip fat out and make gravy.

To make gravy:

After fat has been tipped off sprinkle pan with flour (1 tabspn)[,] turn heat high for a few minutes then add 1/2 to 1 cup cold water and stir well. Let boil a minute.

Pour off into gravy boat and keep hot.

Put the clear fat back into pan and heat. Cut potatoes into slices three-quarters inch thick and lay in hot fat. Turn when brown underneath. Do the same with pumpkin, par[s]nips and carrots.

They will cook in about 30 minutes.

Source: contributed by Vera Jagger in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.32.