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.

Savoury Rounds

2 Eggs (lightly beaten)
Some chopped Bacon Pieces
Mustard
Seasoning
1 pkt Potato Chips (crush with fork as you go) 

Chopped up Pepper
Mixed Herbs

Mix all together.

1 pkt of Puff Pastry

Method: Roll out puff pastry. Spread mixture over. Roll into logs and put into freezer - as is then easier to cut into 1/4" slices. Pop onto tray in moderate oven for 15-20 minutes.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.6.

Savoury Rolled Bacon and Chops

Have required number of chops and pieces of bacon. Place each in seasoned flour, egg, then browned breadcrumbs. Roll pieces of bacon and secure with tooth picks. Place chops with rolled bacon on top in a casserole and bake slowly until tender. Does not require any fat or liquid.

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

Minced Roll (Baked)

A leg of mutton
2 well beaten eggs
Seasoning
2 cups fine breadcrumbs
1 dessertspoon chopped parsley

Method: Mince all the meat from the leg, and add to it the breadcrumbs and egg. Add parsley and season well. Most people like it without onion, but it may be added if liked particularly. Mix all together thoroughly, and form into one large or two smaller rolls. Wrap and tie in clean greased brown paper or a paper bag, and bake in a moderate oven as you would a joint, with plenty of good dripping. Baste frequently, and turn once. It should cook in 1&1/2 to 2 hours, according to size and heat of oven. When the paper is removed, you will find that it looks and tastes as unlike roast joint as can be. It is crisp and delicious served with the usual brown gravy and vegetables, but it is equally good served cold with salads, or for sandwiches. Use the bones that are left for soup.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.30.

Celery Sauce

1 head of celery

1/2 oz. margarine

1 oz. flour

1 cup milk

Seasoning

Method: Break up the sticks of celery and cover with cold water in a saucepan. Boil, and then throw away the water. Replace it with milk and boil again. Rub this through a hair sieve. Meanwhile melt the margarine and work in the flour, smoothly. Add the two together and put in seasoning to taste.

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.84.

Tomato on Toast

1 ripe Tomato

1 oz. Ham 

1 Egg

Seasoning

1 oz. Butter 

Method: Peel and mince the tomato, onion [sic], and ham. Melt the butter in a saucepan, add the chopped tomato, onion, and ham, then the beaten egg. Stir till it thickens; serve on hot buttered toast.

Source: A Small Collection of Plain Cookery Recipes, for Household Use. Compiled by Annie Bishop, Demonstrator for S.A. Gas Coy. (Adelaide: J. H. Sherring & Co., Leigh Street, 1911), p.19.

White Sauce

Make a white sauce by gradually blending one cup water into 4 level tblspns. of Sunshine instant milk mixed with 1 tbspn. flour. Add 1 tbspn. of butter and seasoning to taste. Stir over medium heat until sauce boils and thickens. Simmer one minute.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.38.

Whiting Caprice

8 fillets Whiting

2 beaten eggs

8 bananas

dry breadcrumbs

seasoned flour

butter

oil

Method: Coat fillets and bananas in seasoned flour, egg and breadcrumbs. Fry in butter or oil until golden brown and cooked through. Drain on paper. Serve with tossed green salad and tartare sauce.

Source: Contributed by Jan Klingberg (Coobowie) 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.46.

Hawaiian Casserole

3 handfuls chopped lamb or steak

3/4 cup plain flour

1 tin tomato soup

1 tin pineapple, chopped

1 onion, chopped

1/2 cup water

Method: Season lamb and roll in flour. Add all ingredients to casserole dish, give a stir to mix, cover and cook in moderate oven for 1&1/2-2 hours. Check every hour. May need to add more water.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.95.

Cheeseolettes

3 eggs, 2 oz SR flour (or plain flour with 1 tsp baking powder), 4 oz grated chedder [sic] cheese, 1 Tbls grated onion, 2 Tbls chopped parsley, seasoning, butter for frying.

Method: Blend all ingredients together. Heat butter in pan, drop spoonfuls of this mixture. Fry until crisp and golden brown, turn, brown on the other side. Drain well. Serve with a dish of sliced tomato and crisp lettuce.

Source: contributed by S. Vance in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.15.

Hot Prawn Puffs

Small can prawns or shrimps

2-4 tablespoons mayonnaise

Seasoning

Rind of 1 lemon

2 teaspoons lemon juice

1 egg white, stiffly beaten

18 small rounds of bread fried in butter

Pinch paprika pepper

Lemon and parsley to garnish

Method: Combine prawns, mayonnaise, seasoning, finely grated lemon rind and lemon juice. Fold in egg white. Pile onto the fried bread, sprinkle with paprika pepper and grill until puffed and golden. Serve hot. The croutons can be made the previous day.

Source: contributed by Mrs. G. Edwards, Murray Bridge in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.13.

Meat in Cabbage Rolls

1 lb. [500 gm.] minced meat

1 chopped onion

2 tablespoons grated cheese

1 small head cabbage

Method: Parboil the leaves from the cabbage in salted water. Drain. Combine and season the other ingredients and place a spoonful on each leaf. Roll up and secure with toothpricks [sic]. Brown in a little hot fat. Add one cup of water or stock, cover and simmer for one hour.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.30.

Lamb Chops with Apricots

4 chump lamb chops

2 tbsp seasoned flour

1 tbs oil

1 onion sliced

2 tbs soy sauce

1 green pepper sliced

1 tin apricot halves undrained

Method: Remove fat from chops and coat with seasoned flour. Heat oil and brown chops, remove chops from pan and add onion and green pepper and brown. Add apricots with liquid and soy sauce. Add seasoning and return chops to pan. Cover and simmer for 45 minutes stirring.

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

Party Potato Balls

Method: Steam small new potatoes and then skin them. Smear with oil and roll in McCormick's Season All seasoning. Can be prepared well in advance and then reheated on a tray in oven before serving.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.48 ['Winter Menu']

Braized Steak with Carrot and Pineapple Sauce

2 lb. thick topside steak

1 cup breadcrumbs

1/2 small finely chopped onion

Pinch of seasoning

1 egg

Salt and pepper

1 dspn. brown sugar

1 carrot (cut into small dice)

1/2 cup pineapple (cut into small dice)

Method: Cut pocket in steak. Mix ingredients together, bind with egg, add a little milk if necessary. Stuff pocket of steak, sew up or fasten with skewers. Braise on bed of vegetables for one and a half hours.

Source: contributed by M. Wicks in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Mince and Potato Hot Pot

1 lb mince
10 oz can oxtail or French onion soup
1/2 tsp herbs
seasonings
2 lbs potatoes
4 gherkins finely chopped
3 tbsp vinegar
1/4 pint water

Method: Mix together mince, finely cubed potatoes, soup, gherkins, vinegar, herbs, water and seasonings. Place mixture into a 3 pint casserole. Bake for 1&1/2 hours at 375 degrees Gas.

Source: contributed by H. Malcolm in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Kay-See-Ling

2 lb. mince
Bacon
1 onion
1 small tin crushed pineapple, fruit and syrup
1 large tin drained whole kernel sweet corn
1 large tin tomato soup
2 cups cold cooked rice
seasoning

Method: Chop onion and bacon and fry in a teaspoon of butter in frypan. Add mince and cook for about 20 minutes, stirring occasionally. Add rice, tomato soup, pineapple and corn. Mix well. Cook until well heated through.

Source: contributed by Mrs. J. Guiver in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Glenelg; 1971).

Simple Tasty Oven Meals - Number Two

1&1/2 - 2 lbs topside steak
1 large onion
butter and vegemite
seasoning

Method: Cut steak into serving pieces and spread with butter and vegemite. Place the chopped onion in a casserole dish. Place the steak on top of the onion, season to taste. Bake at 325 to 350 degs for 1&1/2 to 2 hours.

Source: contributed by Mrs. H. J. Cohn 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.