Humble Stomach Soup

As you prepare meals, wash all sound scraps of vegetables (skin and tops of carrots, ribs and stems of green peppers, etc.), place in plastic bag, close with rubber band, and pop in freezer. Do the same with meat trimmings and bones. When both bags are full, boil up a saucepan of water, add a teaspoon of salt and one of vinegar, put in meat scraps and bones, boil rapidly for 20 minutes, remove from heat, and allow to cool. Reheat, strain, cool, remove fat, bring back to boil, add vegetable scraps, and simmer for 30 minutes. Strain. You now have the base of any one of the "Humble Stomach" soups my family enjoy, and it really hasn't cost you anything. Don't forget to add scraps of left-over salads to the vegetable bag - lettuce in particular gives a lift to soup flavour.

Source: contributed by Mrs. A. V. Eszenyi, Clarence Park, S.A. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.5.

Asparagus -- Spears

Mash up 1 maggi chicken cube or any other chicken stock cube, 1 level dessertspoon gelatine. Cut top off tin asparagus spears - put a little juice into cup with gelatine and cube (mashed), let stand a little while, put over boiling water to dissolve (liquid). Pour rest of juice into jug, then pour back into tin. Fridge 3 hours. Use old fashioned tin opener - air causes asparagus to slide out easily. Place on lettuce leaves and decorate with tomato rings.

Source: contributed by Maxine Crawford (Adelaide Lodge, No. 2) 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.93.

Carrot Salad

3 lb carrots
1/2 cup oil
3/4 cup vinegar
1 onion, chopped
1 tsp mustard, mixed to a paste
1 tin tomato soup
1&1/2 cups sugar
1 capsicum, chopped
1 tsp Worcestershire sauce

Method: Cook carrots until just tender. Bring remaining ingredients to boil. Add to carrots. Bottle and allow to stand 1 week before using. Keeps for months in the fridge.

Source: contributed by Lynn Hancock in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.15.

Colourful Salad

125 gm unsalted pe[p]itas kernels
parsley & chives
1-2 Tbsp salad oil
375 gm dried apricots, diced
1 large tin sweetcorn

Method: Combine all ingredients and serve.

Source: contributed by Verna Hage in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.16.

Delicious Salad

1/2 head of celery chopped small
1/2 large onion chopped
1 medium carrot grated
1 apple chopped
small tin crushed pineapple
shallots chopped for added colour

Method: Mix together with mayonnaise and grated cheese.

Source: contributed by Alice 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.41.

Carrot Salad

1kg sliced carrots
1 large onion, diced
1 green pepper, diced
1 can tomato soup
3/4 cup vinegar
3/4 cup oil
3/4 cup sugar
1 tspn salt
1/2 tspn pepper
1 tspn dry mustard
garlic

Method: Boil carrots for 4 mins. Rinse in cold water. Combine all ingredients. Sauce thickens on standing. Bottle and refrigerate.

Source: 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.

Rabbit Mould

2 dessertspoons (1/2 oz.) Gelatine
2 cups (1 pint) water
1 onion
1/4 lb. bacon
4 cloves (remove blossom end)
1 rabbit
1/4 cup hot water
Pepper and salt
1/2 teaspoon nutmeg

Method: Place prepared rabbit in saucepan with cold water, pepper, salt, cloves, sliced onion, nutmeg and bacon and other spices available. Cook until tender. Remove bones, cut meat into thin slices, arrange with bacon in mould or basin. Dissolve gelatine in hot water, add to stock and strain into mould. Garnish with shredded lettuce and salads available. Sliced hard-boiled egg may be included as an ingredient.

Source: contributed by Mrs. L Newman in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.32

Watermelon Basket

Van Dyke the edges of the watermelon. Ball the watermelon, discarding any seeds and return fruit to the basket.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.85.

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.

Asparagus Salad

18 asparagus spears, cooked or canned.
1 cup diced ham.
1 cup diced fresh pineapple.
3/4 cup thick mayonnaise.
Chopped parsley.
Salt and pepper.
1/2 cup cooked rice.
2 dessertspoons slivered orange rind.
1 tablespoon lemon juice.

Method: Cut asparagus into 1/2 in. lengths. Combine with ham, rice, and pineapple. Lastly add pepper and salt to taste and bind with mayonnaise, to which lemon juice and a little lemon rind have been added. To serve, mound the salad in a bed of lettuce and sprinkle with orange rind and parsley. May be used on its own, or is very suitable for serving with poultry or pork.

Source: contributed by P. J. Peter 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.31.

Chilled Tomato Cases

6-8 small-medium tomatoes
200g cottage cheese
1 tablespoon gherkin relish
1 tablespoon Continental Savoury Chicken Supreme Soup

Method: Cut a slice off the end of each tomato and using a spoon scoop out most of the flesh. Chop tomato pulp and mix with cheese, gherkins and soup mix. Season inside of tomato cases with salt, pepper and a little sugar. Pile mixture back into cases. Replace lid or decorate as desired. Chill and serve.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.13.

Savoury Tomatoes

3 tsps. gelatine, 3 tbsps. hot water, 1/4 pint cold water, 6 medium tomatoes, 1 tsp. sugar, salt and pepper, 2 cups chopped ham.

Method: Cut the tops off the tomatoes, scoop out the centres. Place cold water and tomato pulp in saucepan, add sugar, salt and pepper, bring slowly to boiling point, put through sieve, add vinegar and gelatine dissolved in hot water. When thickening, add ham and fill the tomato cases. Leave to set. Serve with mayonnaise on lettuce.

Source: contributed by Mrs. D. Carmichael in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.23.

Individual Seafood Salad

Drain a 3&1/2 oz. can Greenseas solid pack Tuna. Fill a crisp lettuce cup with the Tuna and top with a spoonful of salad dressing. Garnish with a few wedges of tomato and lemon. Serve with fingers of buttered brown or white bread. Serves one.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.33.

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 Pineapple Salad

2/3 cup uncooked rice, 2 tsps. curry powder, 1 cup chopped celery, three 7oz. tins salmon, 1/2 cup mayonnaise, 1/2 tsp. salt, one 15 oz. tin pineapple pieces (drained), salad greens, 1/4 cup chutney.

Method: Cook and drain rice, mix together mayonnaise, chutney, curry powder and salt, and then add rice, curry, celery, pineapple and salmon. Chill and then arrange in salad bowl lined with lettuce leaves.

Source: contributed by Mrs M. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.25.

Rolled Chicken with Fruits

1 chicken, boned
salt and pepper
4 slices ham
1/2 cup fresh whole-grain breadcrumbs
chopped fresh parsley and oregano
10 soaked stoned prunes
15 soaked dried apricots
brandy to sprinkle

Method: Spread out the chicken, skin side down on a board. Cover with plastic wrap. Pound gently until even fleshed. Remove plastic. Sprinkle chicken with brandy, salt and pepper. Place ham on top. Combine the breadcrumbs with parsley, oregano and pepper. Sprinkle over the ham. Put a line of apricot halves and beside these a row of prunes down the middle. Fold in the ends and roll the whole lot up. Tie with string at regular intervals. Season with salt and pepper. Rub over with olive oil. Bake at 180°C for one hour in an oven bag. Cool. Serve, sliced thinly, with salads or freeze for Christmas.

Source: contributed by Alvena Hall in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.21.

Rice Salad

1&1/2 cups cooked rice
1 cup grated carrot
1 cup strained crushed pineapple
1/4 cup sugar
1/2 cup capsicum
2 teaspoons lemon rind
4 teaspoons lemon juice

Method: Combine and chill for 2 hours.

Source: contributed by J. Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.13.

The Even Quicker Chick

1 barbecued chicken
1 carton sour cream
1 tablespoon Worcestershire sauce
1/2 teaspoon curry powder

Method: Cut the chicken into serving size pieces and place in a greased, shallow dish (brown side up). Pour sour cream and sauce over the top then sprinkle on the curry powder. Cook at 170-180°C for half an hour or until heated through.

Hint: Serve with rice and a green salad. Make sure you look tired so the family thinks you have been slaving over a hot stove all day!

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.96.

Thai Spaghetti Salad

375g tubular spaghetti, cooked
2 carrots, finely sliced and blanched

Dressing:
3/4 cup olive oil
1/3 cup fish sauce
2 tablespoons soy sauce
Juice of 2 lemons
4-6 red chillies, chopped finely
1/2 cup fresh basil, finely chopped
1/2 cup fresh mint, finely chopped
1/2 cup fresh coriander, finely chopped

Method: Toss spaghetti and carrots together. Pour over the dressing and toss well.

This salad is best made the night before and will last for several days.

Source: contributed by Lynlee Graham in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.50.

Sesame Greens

Equal quantities of:
green beans, cut into 5cm. lengths
zucchini chunks
celery chunks
lemon juice
2 tbspns. sesame seeds, toasted

Method: Blanch beans for 4 mins. in boiling water, zucchini for 2 mins. Run under cold water & drain. Add celery & squeeze over lemon juice. Toss lightly with sesame seeds. Chill & serve in individual lettuce cups.

Source: contributed by Jill Eastham in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.14.