Eureka Lamb

6 lamb chops (forequarters or chump)
2 tbsp oil
1 small tin crushed pineapple
3/4 cup seeded raisins
2 oranges - peeled and sliced
1/2 cup honey
1 tsp salt
1/2 tsp cinnamon
1/2 tsp mixed spice

Method: Brown chops in oil then place in a casserole dish. Mix together remaining ingredients and pour over chops. Bake in moderate-slow oven for 30-40 minutes or until chops are tender. Delicious when served with rice and green vegetables.

Source: Kangaroo Island Honey Cookbook. Compiled by Mildred Willson to raise funds for Kangaroo Island Anglican Parish (Fourth Edition, 2021 [Openbook Howden Print & Design, St Mary's SA ISBN: 0-646-16341-8]), p.17.

Baked Steak

1 lb oyster blade
1 pkt french onion soup
425 ml apricot nectar

Method: Lay oyster blade flat in baking pan. Sprinkle with powdered soup and pour over apricot nectar. Bake in covered pan 1&1/2 hours. Serve with duchess potatoes, stuffed tomatoes and green vegetables.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.47.

Beach Boy Lunch

For each serving you'll need 2 tablespoons sweet and sour sauce, 1 tablespoon butter, 1 thick slice of cooked ham or canned luncheon meat.

Method: Melt butter in a frypan and lightly brown the slice of meat. Spread with the sweet and sour sauce and add some pineapple pieces when bubbling hot. Serve with hot fluffy rice and a green vegetable.

Source: 'Meals for One' in More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.68. ["At the suggestion of Rex Brady these easy recipes are for husbands who occassionally [sic] have to cook the lunch when their wives are busy."]

Rabbit in Mustard Sauce

1 rabbit
2 tbs plain flour
1 cup white wine
1 cup cream
2 tsp hot English Mustard
250g sliced mushrooms
2 med onions or 3 tbs dried onion (pre-soaked)
butter & oil for frying

Method: Prepare rabbit by cutting into neat joints and wipe dry. Dust with flour. Heat butter & oil and fry pieces until nicely browned, then add chopped onions and cook well and remove from saucepan. Stir the flour into the fat in the roux method, adding the wine and a cup of water or stock and season to taste. Return rabbit and onions to sauce and cook gently for 1-1&1/2 hours, adding more liquid if necessary. Add sliced mushrooms and mustard and cook for further 15 mins. Add cream and reheat, but do not boil.

Serve garnished with chopped parsley. Creamed potatoes or plain boiled rice and any green vegetable or a lettuce salad with chives and French dressing may accompany dish.

Serves 6-8.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.25 ['Autumn Menu']

Potato Puff

2 cups warm mashed potatoes

1 tbspn. melted butter

2 tbspns. chopped spring onions

4 eggs, separated

1/2 cup milk

salt and pepper

2 tbspns. chopped parsley

Method: Combine cooked potatoes and milk. Beat till smooth. Add butter, seasoning, egg yolks and spring onions. Beat egg whites stiffly and fold in to potato mixture. Place mixture into souffle dish; bake in moderate to hot oven for 20 mins. or until golden brown and crisp. Serve with bacon and green vegetable or as a vegetable dish with main course. Any leftover potato puff can be sliced and fried in butter and served for breakfast.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.76.