Tomato & Apple Juice

1 lge can tomato juice

1 lge can apple juice

Method: Serve in small glasses. Half fill with tomato juice, then, tipped glass slightly, add the apple juice very slowly. It will stay on top of the tomato juice. Top with a sprig of mint. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.44 ['Winter Menu']

Thick Tomato Soup (Weight Watchers)

2 chicken stock cubes

2ozs hot water

12ozs tomato juice

2 tspns dried onion flakes

1lb marrow

pepper

few drops artificial sweetener (optional)

Method: Crumble stock cubes into water and stir to dissolve, place in large saucepan, add tomato juice, onion flakes and the peeled, cored and sliced marrow, bring to boil, cover the pan and simmer gently for 20 minutes. Pour the soup into a blender, set at high speed until smooth. Return to pan and re heat.

Season to taste.

Serves 2-3

Source: contributed by M. Brazier in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.10.

Wine Steaks

2lb undercut steak cut in serve sizes (or T bone)

1 good tsp Vegemite

1 med sliced onion

1 cup burgundy/claret

1 cup tomato juice

pepper

Method: Fry steak in butter till brown, add onion, brown; add other ingredients and bring to simmer. Let stand until ready to reheat and serve.

Serve with creamy mashed potatoes with chives. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.27 ['Autumn Menu']

Spanish Steak

(25 serves)

3 kg Mince Meat
2 cloves Garlic
4 tbspns Oil
4 tbspns Hot Sauce
1 cup Flour
1 x 15 oz cans whole tomatoes
12 sticks Celery
2 cups Tomato Juice
2 cups Water
8 Onions
4 Capsicums
1 cup Tomato Sauce
4 x 15 oz tins Corn

Method: Heat oil in large pan, saute meat and garlic till well browned. Drain off excess fat. Stir in sauces and flour over low heat, stirring all the time for 2 minutes. Add chopped tomatoes, liquid from cans of tomato juice, sliced vegetables and season to taste. Reduce heat, simmer 45 minutes or till vegetables are cooked. Serve sprinkled with parsley.

Source: Oodnadatta Cookbook (1986), p.115.

Veal, Pineapple and Bacon Casserole

1&1/2 lbs veal steak
seasoned flour
4 ozs bacon
2 sliced lemons [altered by hand to "onions"]
1 15oz tin pineapple pieces (reserve liquid)
salt and pepper
1/2 cup tomato juice
1/2 cup stock

Method: Cut veal into 1" pieces and toss in seasoned flour. Place half in bottom casserole (buttered). Cover with half the bacon, parsley, onion and pineapple pieces. Season with salt and pepper. Repeat layers. Combine tomato juice, pineapple juice and stock. Pour over ingredients in casserole. Cover and bake 1&1/2 - 2 hours.

Contributed by Mrs. P. A. Smyth in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.70.