Crusty Corn Souffle

60g. butter

1 x 453g. can Creamed Corn

salt and pepper

egg whites (4)

3 tablespoons flour

4 egg yolks

chopped parsley

grated parmesan cheese - 1 tablespoon

Method: Melt butter in a medium sized saucepan, remove from heat. Stir in flour and creamed corn. Return to heat and stir for 1 minute. Cool a little, add egg yolks, one at a time, beating mixture well. Add salt, pepper and parsley. Whisk egg whites until stiff, fold into mixture quickly and lightly. Pour into an ungreased soufflé dish. Sprinkle with parmesan cheese. Bake for 45 minutes or until well risen and golden. Serve immediately.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.19.

Jarred Chops

In times of no onions or a scarcity of onions.

Roll chops in

tablespn. plain flour

1 teasp. sugar

1/2 teasp. salt

Marinate chops in

3 tablesp. tom. sauce

2 tablesp. worcest/sauce

tablesp. vinegar

1/2 teasp. mustard and curry (each one)

1 good cup water.

Stand at least one hour, preferably overnight, prior to baking.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.19.

Hot Asparagus Logs

Pastry:

2 oz. flour

1/4 teaspoon salt

1 teaspoon grated cheese

1 teaspoon butter

cayenne pepper

water

Method: Mix the flour, cheese and salt, rub in the butter, and mix into a dough with water. Roll the pastry very thinly, and cut into pieces 1" by 3". Brush with egg and sprinkle with cheese, salt and cayenne. Place a piece of asparagus on each. Roll pastry round asparagus. Dip in flour, egg and breadcrumbs, then wet and fry. May be made, then reheated in the oven when required.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.15.

Grapefruit Ice

1.1/2 pkts marshmallows

2 cups grapefruit juice

1 small can Carnation milk (chilled)

Method: Melt marshmallows and grapefruit juice. Beat Carnation milk until stiff, add melted marshmallow and grapefruit juice. Pour into ice cream trays and freeze.

Cut a slice of grapefruit for each serve. Cut halfway through each slice. Lay in shallow dish and cover with Creme de Menthe liqueur. Soak for several hours. Turn over once to ensure it is well coloured. Serve grapefruit ice in champagne glasses topped with the grapefruit slice twisted into an S shape. Pour remaining liqueur over each serve as well as some thin fresh cream. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.45 ['Winter Menu']

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.

Cabbage Marinade

1/2 Shredded Cabbage

3/4 Cup Sugar

1 Chopped Onion

Method: Boil together 3/4 cup oil, 1 cup vinegar, 1 teaspoon mustard, 1 teaspoon celery seed, salt & pepper.

Pour while hot over cabbage. Leave overnight & pour off marinade. Keep in fridge. Keeps well & is crisp.

Source: contributed by P. Garrard in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.16.

Lemon Chicken

1.5 kg chicken

1 orange

1/2 cup pineapple juice

1/4 tsp paprika

1/4 medium onion

1/2 lemon

1 tbs soy sauce

Salt & pepper to taste

Method: Place onion inside chicken cavity.

Season cavity and skin with salt & pepper.

Sprinkle chicken with paprika, then place in a roasting dish breast side down.

Squeeze juice from orange and lemon then place reserved peel inside chicken.

Combined orange, lemon and pineapple juice with soy sauce and pour over chicken.

Bake in moderately hot oven 190-200C for 1.1/2 hours basting frequently.

Turn chicken, breast side up, after an hour.

Source: Recommended by J. Hamilton in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008) , p.32.

Crab Bisque

1 can cream of mushroom soup

1 can cream of asparagus soup

1 soup can milk

1 soup can cream

1/2 tsp Worcestershire sauce

1 can crab meat (170g.)

Sherry

butter

Method: Mix all but sherry and butter and allow to stand for at least one hour, then simmer gently to heat. Add 1 tbs butter and a dash of sherry just before serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.38 ['Winter Menu']

Mum's Pasties

500g best mince

250g Granny Smith apples

250g carrot

shake pepper

puff pastry sheets

250g onion

500g potatoes

1/2 dsp salt

parsley flakes

Method: Grate or mince vegetables and mix all together with remaining ingredients. Put mix on strips of pastry - allowing a bit extra for folding. Glaze with beaten egg, prick with fork a few times and seal ends. Cook in a moderate oven for 1/2 hour.

Source: contributed by A. Klienig in Burra Kindy Cookbook (Burra, 2002)

Blushing Pears (Microwave)

4 pears

3/4 cup water

3/4 cup sugar

1 lemon

4 cloves

red food colouring

Method: Choose well shaped pears, peel but do not remove stalk, heat sugar and water on high about 3 minutes in a small deep casserole that is just deep enough for the pears to stand side by side, stir several times to dissolve the sugar. Add pears, lemon juice, grated rind and cloves.

Cook 3-4 minutes depending on size, spooning syrup over several times and turning dish.

Remove pears carefully, strain syrup and add red colouring to give a bright pink colour. Return pears to syrup and chill, turning pears frequently and spooning over syrup to give an even pink colouring.

Serve with cream.

Serves 4.

Source: contributed by Y. Molling S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.150.

Easy Potato Soup

1/2 lb. minced beef

1 large onion

1 medium carrot

potatoes

Method: Break up mince in medium saucepan of water. Bring to boil, skim if necessary. Peel and chop onion, add to stock. Grate carrot and add. Peel and slice enough potatoes to come half way up pan. Keep at high simmer throughout. Season well with handful of salt and fresh ground pepper. Ready to eat when potatoes are tender - but soup benefits from long simmering.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.3.

Potted Cheese

3 cups grated very tasty cheddar cheese

salt

1 x 225 g. can Nestle reduced cream

2 tablespoons butter, melted

1 teaspoon French mustard

good pinch cayenne pepper

2 tablespoons port

Method: Put the cheese into a bowl, add the mustard, salt, cayenne pepper, reduced cream, port and melted butter, combine thoroughly. Pack into small container cover with foil or plastic wrap, tie securely and store in the refrigerator for three days before using.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.

Asparagus Mousse

2 x 16oz cans asparagus spears

3/4 pint cream

3 egg whites

2 tbs gelatine

6 tbs water

salt & pepper

green colouring

Garnish: asparagus, tomato

Method: Drain asparagus and puree, then put through a sieve. Sprinkle gelatine over water, leave 5 mins and then dissolve over low heat. Add to puree, stirring constantly. Cool until mixture begins to thicken around edges. Whip cream lightly and carefully stir into asparagus until smooth. Season to taste. Fold in stiffly beaten egg whites and tint a delicate green with food colouring. Pour into 3 pint mould which has been rinsed with cold water. Cover with either foil or plastic wrap and chill. For a dinner party can be set in individual serving dishes. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.30 ['Autumn Menu']

Citrus Carrot Cake

1 cup plain flour

3/4 cup sugar

1/2 tsp salt

2 eggs

225g mandarin segments

3/4 tsp bicarb soda

1 tsp baking powder

1 tsp cinnamon

1/4 cup chopped almonds

1 cup grated carrot

Method: Blend all dry ingredients except nuts and carrots. Add mandarin segments drained and chopped, eggs, oil and mix for 1/2 min. Mix in carrots and nuts. Bake in greased tin 180C for 1 hour. Allow to cool in tin. Ice with cream cheese frosting.

Source: contributed by K. Sumner in Burra Kindy Cookbook (Burra, 2002)

Curried Tuna and Mushrooms

1 15 oz tin tuna

1 8 oz tin mushrooms

2 sliced onions

1 tblspn flour

1 tblspn margarine

1 desspn curry powder

1 desspn sugar

1 desspn sultanas

1 desspn chutney

1 small apple

2 cups stock (2 desspns Gravox)

1 teaspn salt

1/2 teaspn pepper

Method: Place shortening in fry pan and melt over low heat, add onions and apple and fry until lightly brown. Stir in flour, sugar, curry powder, mushrooms, salt and pepper and cook one minute. Add stock and stir until mixture boils. Add drained tuna, chutney and sultanas. Reheat.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.6.

Camembert Savouries

3/4 lb. puff pastry

chopped parsley or paprika

Filling:

5.1/4 oz. can Camembert Cheese

1/4 pint cream, whipped

salt and cayenne pepper to taste

Method:: Roll out pastry into 1/4 inch thickness. Cut into 1.1/2 inch squares. Place on a baking tray and chill. Bake in a hot oven for 10 to 15 minutes or until light brown in colour. Cool. Split and sandwich together with Camembert Filling. Sprinkle with chopped parsley or paprika.

Makes approx. 3 doz.

Filling: Mash Camembert Cheese with a fork and then cream until smooth. Combine with whipped cream. Season to taste with salt and cayenne pepper.

Method: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.15.

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']

Coffee Mousse

Equipment Needed:

1 18cm mixing bowl

Food processor or egg beater

Measuring cup and spoons

Preparation Time: 15 minutes

Serves 4 to 6 persons 

Ingredients:

1 tin evaporated milk 375 grams (chilled)

1 small cup sugar

1 tablespoon gelatine dissolved in 1/2 cup hot water

1 tablespoon sherry (optional)

1 tablespoon Nescafe

Method: Beat Milk until thick and fluffy, add coffee, sugar, dissolved gelatine and sherry. Place in refrigerator to set. Cover with whipped cream, glaced cherries and nuts. Can be set in individual dishes.

Source: Quick and Easy Desserts (Kent Town: The South Australian Country Women's Association Incorporated, 2002)

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.

Tasty Dip

Philadelphia cream cheese

1 tablespoon mayonnaise 

1 teaspoon cream 

1 tablespoon horseradish sauce 

Method: Mix all together thoroughly and refrigerate. 

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.15.

Avocado and Chicken

1.1/2 cups chopped cooked chicken 

1/4 cup chopped green pepper 

3/4 cup diced pineapple (tin) 

1/3 cup mayonnaise 

1 tbs lemon juice
3 medium avocadoes 

1/2 tsp salt 

lettuce leaves 

Method: Mix all ingredients together and chill. Cut avocadoes in half, brush with lemon juice. Fill halves with mixture and serve in a lettuce leaf. 

Prepare on the day of the dinner party. [Serves 6] 

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.32 ['Autumn Menu']

Happy New Year: Poppa's Punch

2 litres of fruit cup cordial

2 litres of orange cordial

4 litres of lemonade

4 litres of ginger ale

4 litre cask of St Tropez wine cooler

6 bottles of cheap champagne

1 bottle of sweet sherry

lots of chopped mint

lots of cucumber skin

banana slices, strawberries, etc.

1 bottle of gin (optional)

Method: if too sweet add more ginger ale or riesling. If not sweet enough add moselle.

Source: contributed by V. Griffith in Penneshaw Area School's Culinary Creations (1998).

From the archives.