Sweet & Sour Mornay

1&1/2 lbs stewing steak, cut into small pieces, just cover with water, then add 1 sliced onion, 1 can vegetable soup, 1/2 cup sugar, 1/2 cup vinegar, 1 dspn Worcestershire sauce, salt and pepper. Cook until steak is tender. Add 2 oz marg, 1 tin pineapple pieces (15 oz) and thicken with 1 tbspn flour blended with 1/2 cup water. Serves 6-8 people.

Source: contributed by M. Maas in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.5 ['Potpourri' insert].

Meatballs in Heavenly Sauce

1 lb. minced meat 

1 dessertspoon cornflour

1 small chopped onion

2 small green capsicums

1 dessertspoon soy sauce

1&1/2 tablespoons vinegar

1/2 cup pineapple pieces

1 egg

1/2 teaspoon salt

1 dessertspoon oil

1 cup pineapple syrup

1 dessertspoon cornflour

3 tablespoons water

1/4 cup sugar

Method: Mix together meat, 1 dessertspoon cornflour, salt, pepper and onion. Stir in the beaten egg. Form into small balls and fry in a little oil until brown all over. Drain. Cut the capsicums into strips, put into a little water and bring slowly to the boil. Boil 2 minutes. Mix together with the remaining dessertspoon cornflour, soy sauce, vinegar, water and sugar. Add to pan and cook, stirring until thickened. Add meat balls, capsicums, and pineapple pieces, cook over low heat, stirring occasionally, until heated through. Serve with rice or boiled noodles.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.48.

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.

Chinese Chicken

1 pkt. Rosella Hotpot sweet and sour casserole base

450ml (1&1/2 cups) hot water

2 cups cooked chicken pieces

1 sliced onion

Method: Mix casserole base with hot water in a baking dish. Add chicken pieces and onion. Cover and bake at 180C (350F) for 1 hour, stirring occasionally. If no oven available, place in a large saucepan and simmer slowly on top of the stove. Serves 5.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.44.

Sweet and Sour Fish Fingers (Microwave)

Equipment Needed

Measuring Cup

Tablespoon

Microwave Jug

Microwave safe Platter large enough to hold fish fingers

Preparation Time: 12 to 15 minutes

Ingredients

1 packet Chicken Noodle Soup

1/2 cup Water

1/4 cup Vinegar

2 tablespoons chopped Spring Onions

1/2 Green Pepper, chopped

1/4 cup Water

2 tablespoons Brown Sugar

450 grams can Pineapple Pieces undrained

1 tablespoon Cornflour

15 Fish Fingers

Method: Blend soup mix with all ingredients except cornflour, 1/4 cup water and fish fingers. Microwave on High for 3 to 5 minutes until boiling. Blend cornflour with 1/4 cup water and stir into sauce. Microwave on High for 1 minute, stir then repeat until sauce has thickened. Place fish fingers on platter. Microwave on HIGH for 2 minutes, then pour sauce over and Microwave a further 1 minute.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Sweet and Sour Beef

(4-6 serves)

2 tablespoons butter

1 lb. [500 gm.] minced topside steak

1 tablespoon plain flour

17&1/2 oz. 470 gm.] can pineapple pieces and juice

1 cup Sultana Bran

1 medium carrot, thinly sliced

3 tablespoons vinegar

1 tablespoon soya sauce

2 tablespoons dried chopped onion

1 tablespoon chopped green ginger

1 onion stock cube, crumbled

1/2 medium capsicum, sliced

Method: Melt butter in heavy saucepan. Brown meat well and add remaining ingredients. Mix well and simmer for 20 minutes.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.35.

Sweet & Sour Chicken Sandwich Filling

1 small can crushed pineapple

2 cups chopped cooked chicken

125 g Philly cream cheese

4 spring onions, finely chopped including some of the green tops

2 tabspns finely chopped almonds

1 tspn salt or less

3 tspn soy sauce

(optional extras - parsley, grated carrot, finely chopped celery)

Method: Drain pineapple. Combine with remainder ingredients and add just enough of the reserved pineapple syrup to give a good spreading consistency.

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.77.

Sweet and Tangy Chicken

1 chicken cut into 6-8 portions

4 cloves pressed into peeled onion

1/2 cup vinegar

1 x180 g can mandarin segments, drained and juice retained

2 tablespoons cornflour, blended with 2 tablespoons water

1 green pepper, cut into strips

2 spring onions

1/2 cup condensed milk

1 teaspoon salt

Method: Place chicken, onion, white vinegar and juice from mandarins in large saucepan. Add enough water to just cover chicken. Cover and poach for 40 minutes. Cool. Rapidly boil liquid until reduced to two cups. Remove and discard bones from chicken, add cornflour to stock and stir till thickened. Add chicken flesh; pepper and spring onions. Cook for 5 minutes. Blend in milk and add mandarin segments.

Source: contributed by R. A. Newberry in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.40.

Simple Sweet/Sour Sauce

In a small saucepan stir and bring to the boil -

2-3 cups water

1/2 cup white unspiced vinegar

2 Tablespoons sugar

1 Teaspoon salt

Red food colouring or (tablespoon tomato sauce or tomato paste)

Source: contributed by J. Lempens in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.19.

Sweet and Sour Sausages

1 packet Chicken Noodle soup

1 tablespoon oil

1/2 cup vinegar

1/2 cup drained pineapple pieces

3 cups boiling water

500g pork sausages

1/4 cup sugar

1 chopped red pepper

1 tablespoon cornflour

1/2 cup pineapple juice

Method: Partly boil sausages, brown in oil. Combine vinegar, sugar, pineapple, pepper with soup and sausages. Simmer for 5 minutes, add cornflour mixed with pineapple juice. Stir until thick.

Source: contributed by D. Frick in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.32.

Sweet and Sour Tuna

470g tin pineapple pieces

2 tablespoons vinegar

2 tablespoons cornflour

1.1/4 cups water

500g tin tuna

1 small tablespoon brown sugar

1 small onion

1 small carrot

1 stalk celery

Method: Drain syrup from pineapple and make the juice up to 2 cups with vinegar and water. Blend cornflour to smooth paste with some of the liquid, then stir in the rest of the liquid. Pour sauce into a pan and stir over medium heat until sauce is smooth and thick. Remove from heat and add brown sugar. Peel onion and slice finely. Peel carrot and cut into matchstick size. Finely dice celery. Add vegetables to sauce with pineapple pieces and drained tuna. Heat through and serve with rice.

Source: contributed by G. Smart in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.27.

Sweet and Sour

2 tins Mastercraft sweet and sour vegetables

1 chicken

Method: Boil chicken. When cold remove meat from carcass. Empty the contents of the two tins of sweet and sour vegetables into a corningware dish, add the chicken meat, mix thoroughly. Cover and put into the oven to heat.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.22.

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.

Sweet and Sour Tuna

1 cup pineapple pieces
1/2 cup pineapple syrup
1 dsp margarine
1 chicken soup cube
3/4 cup boiling water
1 tbls cornflour
1 tsp sugar
1 can solid tuna
1/4 cup cold water
1 tbls soya sauce
1 tbls vinegar
pinch pepper

Method: Melt margarine. Add drained pineapple and cook 3 mins. Add pineapple syrup. Cover and simmer 10 mins. Dissolve soup cube in boiling water and add to pan. Stir in cornflour blended with cold water. Add soya sauce, sugar, vinegar and pepper. Cook till thick, stirring constantly. Drain tuna, flake with fork and fold in gently. Simmer till hot. Serve hot with macaroni, rice or spaghetti.

Source: contributed by D.Anderson in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.40.