Health Scones

One and a half cups flour, 1&1/2 cups clean bran, 3 teaspoons cream of tartar, 1 teaspoon carb. soda, pinch of salt. Sift all dry ingredients, except bran, twice, and mix well together. Add 1 egg (well beaten) and 1&1/2 cups fresh milk. Make into a very light dough and touch as little as possible. Roll out, cut into shapes and bake in a rather quick oven.

Source: contributed by Miss Rita Altmann, Tanunda in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.114.

Carrot Pancakes

One cup S.R. flour, pinch salt, 1 beaten egg, 2 tablespoons butter, 1/2 cup milk, 1 cup mashed carrots. Scrape, wash and steam carrots till tender, sufficient to make a cupful when mashed. Stir butter into mixture while hot. Sift flour and salt, and make into batter with milk and egg, add carrots, beat till smooth, and cook like pancakes in hot fat in frying pan.

Source: contributed by A. Rigby, Tanunda in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.51.

Mince Meat Mornay

1 lb minced meat, 1 chopped onion, 3/4 cup uncooked rice, 1 tin tomato soup, 1 tspn curry powder.

Method: Cook rice in saucepan with water. Drain. Fry meat & onion until cooked. Add 1 tspn curry powder & rice, & combined well. Add 1 tin tomato soup.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.11.

Vegetable Mornay

1 pt mornay sauce, 6 shallots, salt & pepper, 1 cup macaroni, 2 tspns curry powder, 2 oz cheese, 1 lb frozen mixed vegetables, 2 tspns curry powder (extra). 

Method: Cook macaroni in boiling salt-water until tender for about 10 mins. Drain. Place frozen vegetables in boiling salt-water; simmer for 5 mins. Drain well. Combine macaroni, vegetables, chopped shallots & curry powder with mornay sauce. Season with salt & pepper. Spoon into greased ovenproof dish, top with grated cheese, sprinkle over with extra curry powder, & bake in moderate oven 25-30 mins. Serves 4 to 6.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974],  p.11.

Bacon Snacks

Mix together: 1/2 lb tasty grated cheese, 2 dspns Worcestershire sauce, 2 well-beaten eggs, 2 tspns melted butter, salt to taste, dash cayenne pepper.

Keep in refrigerator until needed. When required, lightly butter as many slices of bread as desired, spread with mixture & cut into finger lengths. Place strip of bacon on each finger & bake on oven-slide or scone-tray for about 10 mins until golden brown. Serve hot.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.2.

Beef & Egg Roll-Ups

12 thin slices of beef, 3 hard-boiled eggs, 1 tbspn grated onion, mayonnaise, mustard, salt & pepper 

Method: Chop eggs very finely, add grated onion & enough mayonnaise to make spreadable mixture. Season to taste. Spread beef lightly with mustard, then with egg mixture, & roll up firmly. Fasten each roll with wooden pick, & when all slices are filled & rolled up, wrap them in greaseproof paper, & chill until ready to serve.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974],  p.2.

Tuna Supreme

Fry in 1 tbspn oil the following: 1/2 cup each of diced apple & green pepper, 1/4 cup each of diced onion and celery, 1 level dspn curry power. Add 1 pkt Continental cheese & Leek soup, & blend in 3/4 pt water & 1 chopped tomato. Stir in 1 lb tin of tuna. Serve with boiled rice.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.11.

Curried Egg Mornay

1 pkt Continental chicken noodle soup, 1 & 1/2 cups boiling water, 1 oz copha or shortening, 2 level tbspns flour, 1 tbspn chopped parsley, 2 tspns curry powder, 1 cup milk, 4-6 hard-boiled eggs.

Method: Cook noodle soup in boiling water for 7 mins. Cool. Melt copha, stir in flour & curry powder. Add milk, & stir until boiling. Mix in soup, bring to boil. Add egg & parsley.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.10.

Mushroom & Fish Mornay

Fry 1 chopped apple & 2 chopped onions until brown. Add salt & pepper, then add a small tin mushrooms. Cook for a few mins, add 1 tbspn sugar, 1 level dspn curry powder & 2 cups water. Simmer, & thicken with cornflour. Add 1 lb tuna cuts, 1 dspn chutney, & 1 dspn sultanas.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.11.

Mexican Eggs

Melt: 2 tbspns butter, fry chopped-up meat (approx. 1 lb) until brown, add chopped-up onions, add skinned tomatoes or 1 can tomatoes, add 4 oz grated cheese & 6 beaten eggs. Simmer gently. Serve with toast.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.3.

Brown Bread Soup

(A good way to use up stale brown bread which has been dried & stored in a paper bag). Take 2 medium slices of any brown bread, put in saucepan, cover well with water, & let boil gently (with lid half on, lest it boil over) about 10-15 mins. Force through a colander, and add enough water for right thickness. Add 1 tspn vegemite or bonox, 1 soup cube, 1 tspn butter, & 1 tspn tomato sauce. Re-heat & bring to a boil. Keep stirring until all ingredients are dissolved and the soup is ready for serving.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.7.

Festive Dip

Method: Blend 8 oz cream cheese with 3 dspns lemon juice. Add one (or more) can sardines, mashed; 6 sweet gherkins, chopped; minced onion, salt to taste.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.3.

Rabbit with Sweet & Sour Sauce

1&1/2 lbs rabbit pieces (without bone), 1 tbspn lard or butter, 1/4 cup water, 1/4 cup brown sugar, 2 tbspns cornflour, 1/4 cup vinegar, 1 cup pineapple juice, 3/4 cup sliced green pepper, 1/2 cup chopped celery, 1/4 cup chopped spring onion, 1 small can pineapple pieces, freshly cooked rice, 1 dspn Soy sauce.

Method: Cut rabbit flesh into pieces about 2" long & 1/2" wide. Brown them lightly in hot lard or butter, stirring well. Add the water, cover & simmer until rabbit is tender. Stir occasionally, as there is very little liquid. Combine brown sugar, cornflour, vinegar, pineapple juice & Soy sauce in a bowl, & stir until smooth. Place into a saucepan & stir over a medium heat, until the mixture boils & thickens. Pour over the rabbit pieces. Cover & simmer for about 5-6 mins, then add pineapple pieces, onion, green pepper & celery, & cook for a further 5-6 mins. The vegetables should remain crisp. Serve at once with freshly cooked rice & a little extra Soy sauce if desired.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.17.

Eggstatic Spread

5 hard-boiled eggs, mashed, 3 dspns mayonnaise, 2 tspns vinegar, 1 tspn prepared mustard, 2 dspns chopped olives.

This mixture is suitable for sandwich filling, spread for crackers, or as a dip.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.3.

Fish Finger Salad

Method: 1 pkt fish fingers (fried). Place lettuce leaves on a plate. Mix some cooked rice, sweetcorn kernels & peas; add some mayonnaise. Put on to lettuce leaves, then cover with fish fingers, pineapple rings, & tomato slices.

Source: Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.20.

(from the archive)

Fish Finger Salad

1 pkt fish fingers (fried). Place lettuce leaves on a plate. Mix some cooked rice, sweetcorn kernels & peas; add some mayonnaise. Put on to lettuce leaves, then cover with fish fingers, pineapple rings, & tomato slices.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.20.

2008: celebrating a blogging anniversary by revisiting some classics.

Mock Tripe

Cut up 1 or 2 mutton flaps into tiny squares, barely cover with water, sprinkle with salt and pepper and simmer until quite tender (there will be very little liquid left). Put aside till cool, when fat sets, skim and return to stove. Now add 1 pint milk, 3 sliced onions, and cook gently till onions are tender. Thicken with flour and milk, add a handful of chopped parsley and serve hot.

Source: contributed by Mrs Edwin Kleemann, Tanunda in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.22.

From 2008: celebrating seven years of blogging by revisiting some classics. And this is my 600th post. 

Beef Doves

500 g chopped raw beef, 1 cabbage, two-thirds cup uncooked rice, salt, pepper.

Brown Tomato Sauce: 1 tablespoon dripping, 3 tablespoons flour, 1 chopped onion, salt, pepper, 2 cups tomatoes (chopped roughly), 1 cup stock or water.

Method: Wash cabbage, wash rice well. Mix rice and meat and season well with salt and pepper - a dash of cayenne included if desired. Place about 2 tablespoons of mixture in each cabbage leaf and roll up. Place in casserole with brown tomato sauce. Bake in moderate oven 450 deg. (f) 230 deg. C about 1 hour.

Sauce: Melt dripping, add onion and fry until brown. Add flour and brown, add chopped tomatoes then add water or stock, season to taste. Bring to boiling point. Simmer 15 minutes.

Source: contributed by Mrs H. Saschse (Tanunda) 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.3 [Jan. 8].

Carnation Milk Delicacy

1 tin Carnation milk (after 1 day in refrigerator)
1/2 cup sugar
6 big tspns gelatine soaked in cup of fruit juice
Flavouring to taste
Pinch of salt

Method: Mix with Mixmaster until it rises to top of basin like cream; lastly add the soaked gelatine, & beat vigorously until well mixed. Have dishes ready & put half in each. When set firmly, place one on top of another, & decorate as desired with pineapple, cream & bananas, etc. Set in refrigerator.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.26.

Devilled Pineapple Dip

4 oz cream cheese
4&1/2 oz devilled ham paste
3/4 cup crushed pineapple, drained

Method: Beat cream cheese & devilled ham paste together, add crushed pineapple & mix thoroughly. If too thick, add some pineapple juice to the mixture.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.3.