Goulash with Noodles

Fry 1/2 lb onions in 1 tabspn oil and 1/2 oz butter. Add 1 lb cubed topside steak, 1 lb pork pieces and brown. Add 1 lb. tomatoes (or 1 tin tomato puree or preserved tomatoes). Season with 1/2 tspn paprika, pinch marjoram, thyme, 2 tspn sugar, 2 tabspn tomato sauce, few bay leaves, juice of 1 lemon or orange, salt to taste. Add 5-6 tabspns red wine and three-quarters cup water. Allow to simmer until meat is tender. More wine and/or water may be added. Add cooked noodles or spaghetti.

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.14.

Mock Turtle Soup

5 lb. veal bone.
1 carrot.
1 onion.
1 leek.
1 clove garlic.
1/2 cup flour.
1/2 cup white table wine.
2 hard-boiled eggs.
10 oz. puree of tomato.
2 quarts stock or water.
1 cup sherry.
Thyme.
Pepper and salt.
Lemon.
Bay leaf.
Parsley.

Method: Braise the veal bone slowly. Dice and add carrot, onion, leek, then garlic, thyme, bay leaf, parsley and flour. Let simmer a few minutes and add white wine, puree of tomato and the stock or water. Cook for 2 hours, then strain, add cayenne pepper, salt and sherry. Garnish with 2 hard-boiled eggs and slice of lemon. Serve piping hot.

Source: contributed by Mrs. A. I. Sach 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.9.

Pizza Pie

Scone dough: 8 ozs. S.R. flour, 3/4 cup milk, 1 oz. butter, pinch salt. Sift flour and salt, rub in butter, add milk and mix to soft dough. Roll out thinly to line pizza pie tray or pyrex plate. This mixture makes two pies.

Filling: 1 small finely chopped onion, 1 cup grated cheese, 1/2 cup thick white sauce, 1/2 cup tomato puree, 1 tin sardines (drained and mashed). Spread sardines over base of dough, sprinkle onion and then grated cheese. Mix sauce and tomato and spread over pie and bake in hot oven 450 deg. for 15-20 minutes.

Variation filling: 1/2 cup chopped bacon, 1 small diced onion, 1/2 cup sweetcorn, 1/2 cup grated cheese, 1/2 cup white sauce, 1/2 cup tomato puree.

Source: contributed by Mrs. M. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.6

Veal Royale

Cut 500gm veal steak (or any steak) into thin slices, toss in 2 teas. paprika and fry in 1 tabs. oil. Place meat in casserole, add 1/2 cup peas. Blend contents of packet of Cheese and Leak [sic] Soup with 1 cup water and 1 cup tomato puree. Stir till boiling. Pour over meat and cover. Bake med. oven 1 hour. Serves 4.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.38 (& p.40).

Mexican Mince Casserole

Ingredients: 1.1/2 lb minced beef, 1 Tbls flour, 1 cup tomato puree, 1 cup water, 2 cups cooked spaghetti, pepper, salt, 1 dsp Worcestershire sauce, 1 chopped onion, 1 chopped cooking apple, 1/2 cup grated cheese.

Method: Combine meat, flour, tomato puree, water, vinegar [sic], sauce, onion and apple. Season and pour into casserole. Cook in moderate oven (350-375°) for 30 mins. Remove lid, top with hot spaghetti, sprinkle with cheese and return to oven until lightly browned.

Source: contributed by R. Butterick in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.33.

Golden Corn Mornay

1 lb minced steak, 1 finely chopped onion, 1/2 cup water, 1 can sweet corn (drained), 1 tsp. curry powder, 1/2 cup grated cheese, 1 tbsp. fat, 1/2 cup tomato puree, salt and pepper, 1/2 cup sultanas, 1 lb mashed potatoes, 1 tbsp. plain flour.

Method: Saute onion in fat, add meat, cook until lightly browned all over. Add tomato puree, water, salt and pepper. Simmer covered for 10 minutes. Fold in sweet corn, sultanas and curry powder and continue cooking until tender. Thicken with flour. Fill into casserole, top with potato, sprinkle with cheese and brown in oven.

Source: contributed by Mrs. M. P. Wakefield in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p. 5.

Seafood Cocktail Sauce

1 tin whipped evaporated milk

juice 4 lemons

1/2 tspn salt

pinch cayenne pepper

pinch nutmeg

2 tabspn Worcestershire sauce

3 packets tomato puree

(cream can be added)

Mix all together.

Source: contributed by Winsome Dinning in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.80.

Spaghetti Mince

1 finely chopped onion

minced, cooked meat, approx. 2 cups

1 tin tomato soup

1 tin tomato puree or tomato supreme

Worcestershire sauce to taste

pinch curry powder (optional)

3 cups cooked spaghetti or pasta

Method: Mix well and place in casserole dish. Warm through approx. 30 mins. mod. oven.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.101.

Veal Royale

Cut 500gm Veal or steak into thin slices, toss in 2 teas. paprika, and fry in 1 tabs. oil. Place meat in a casserole, add 1/2 cup peas. Blend the contents of a packet o[f] Cheese and Leek Soup with 1 cup water and 1 cup tomato puree. Stir till boiling, pour over meat, cover and bake at 180C for 1 hour. Serves 4

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.38 & p.40.

Tomato and Orange Soup

1 15 oz. can tomato puree

2 cups chicken stock (or water & stock cubes)

1 finely chopped onion

1 thinly pealed strip of lemon rind

1 teaspoon tomato paste

1 bay leaf

6 peppercorns

Good pinch salt

1.1/4 oz. butter

2 level tablespoons flour

1/4 cup cream (whipped)

Orange rind or shreds for garnishing

Method: In a saucepan combine the tomato puree, stock, onion, tomato paste, lemon rind, bay leave, peppercorns and salt. Cover and simmer for 30 minutes, until the onion is tender. Rub the mixture through a fine sieve. In a clean pan, melt the butter, stir in the flour. Add the tomato mixture and stir until boiling. Simmer for a few moments. Add the orange juice and adjust the seasonings. Dish and garnish each bowl with a small spoonful of whipped cream, topped with shredded or grated orange rind. Serves four.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.24.

Note: the ingredient list omits orange juice.

Crab Dip

1 tin Crab meat

250 gm Philadelphia Cream Cheese

2 tins Crab Paste

Method: Mix crab meat crab paste together, season with curry powder, tomato puree, Tabasco sauce (careful) lemon juice, salt & pepper and bind to right consistency with cream. Delicious on small rounds of brown bread and butter.

Source: contributed by Chris Redden in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.10.