Tropical Dip

Combine 2 sachets Continental Chicken Vegetable Cup of Soup with 1 x 300 mls carton sour cream, 1/2 teaspoon mild curry powder, 1 teaspoon lemon juice, 2 tablespoons chopped pineapple pieces. Mix well and chill.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.9.

Whiting Bon Femme

500g (1 lb.) whiting fillets

2 tablespoons grated cheese

1/4 cup white wine

Mushrooms or tomatoes

1 tablespoon chopped onion

Method: Skin fillets and cut into small pieces, lay these in a buttered casserole dish, on top of onion sprinkle on the cheese and pour wine over. Cover with mushrooms, first saute the onion, skin and cook tomatoes until soft and pour on top of fish. Bake 20-30 minutes in a moderate oven.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.23.

Potato Quiche

500g potatoes

15g butter

salt

pepper

15g butter extra

125g frozen mixed vegetables

125 ham or bacon

1/2 cup grated cheddar cheese

300ml carton cream

2 eggs

Method: Cook potatoes in usual way until tender, drain, mash with butter, salt and pepper. Spread potato evenly over base and side of well greased 23cm flan tin. Place in oven for a short while to harden base. Heat extra butter in pan, add unthawed vegetables and chopped ham or bacon, cook few mins until vegs unthaw. Spread veg mixture over potato base, sprinkle with cheese. Beat cream and eggs together, carefully pour over filling in potato shell. Bake in moderate oven 40mins until golden brown. Stand 5mins before cutting.

Variation: instead of frozen veg, grated carrot and pumpkin, peas and sweet corn may be used.

Source: contributed by H. Gillings in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.14.

Chop Suey Australian Style

1 lb pork fillet

2 slices bacon

1 medium onion

1 pkt chicken noodle soup

pepper and salt to taste

1 small tin pineapple pieces

1 tin Hawaiin [sic] chop suey

1/2 cup sliced carrot

1/2 cup sliced beans

1 tblspn soy sauce

1 tblspn hot sauce

1 pepper (red or green)

2 cups water

shredded cabbage

Method: In frypan brown onion and meat in oil. Add water, noodle soup, sauces, carrot, beans, salt and pepper. Cook until tender. Add chopped bacon, pineapple (half the juice may be sufficient) and chop suey. Bring to boil.

Sprinkle shredded cabbage on top and with lid on simmer 10 minutes.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.11.

Bacon Savouries

1.1/2 cups grated cheese

1 egg, beaten

salt and bacon

1 tablespoon melted butter

2 teaspoons worcestershire sauce

Method: Add cheese, egg, sauce and salt to melted butter. Spread mixture on slices of bread, top with strips of bacon and bake in moderate oven 180C (350F) gas, 200C (400F) elec. until golden brown.

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

Banana & Chocolate Sponge Dessert

1 heaped tbs cocoa

1/2 pint water

Juice 1 orange/lemon

2 large bananas

few blanched almonds

1 dsp gelatine

1 oz sugar

2 egg whites

vanilla

Method: Slice bananas and arrange on base of individual bowls, sprinkle with juice. Dissolve gelatine in water, add slowly to cocoa and sugar, blending all well together. Whisk egg whites until stiff, fold into mixture lightly with vanilla and rest of juice. Pour over bananas to cover and top with split almonds. Serve with custard made with left over egg yolks or whipped cream. Serves 6.

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

Party Potato Balls

Method: Steam small new potatoes and then skin them. Smear with oil and roll in McCormick's Season All seasoning. Can be prepared well in advance and then reheated on a tray in oven before serving.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.48 ['Winter Menu']

Prawns in Brandy Sauce

Microwave setting: Maximum (Full)

Serves 4 Cooking time: 12 minutes

2 Garlic Cloves peeled and crushed

500 gm shelled Green Prawns

1 med Onion, finely chopped

freshly ground Black Pepper

1.1/4 cups Milk

1 tblspn Cream

30 gms Butter

1.1/2 tbspns Cornflour

Salt

2 tspns Tomato Paste

2 tblspns Brandy

To Garnish

chopped parsley

lemon wedges

Method: Place the garlic, onion & butter in a large bow[l]. Cover & cook for 4 mins. Stir in the cornflour, then blend in the milk, tomato paste, brandy, cream, prawns and pepper. Cook uncovered for 8 Mins, stirring halfway through. Season with salt. Sprinkle with parsley & serve with lemon juice.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.14.

Bride's Pie

1.1/2 cups cornflakes

1 tbspn cocoa

1/2 cup butter

3 tbspn sugar

Cream butter and sugar and blend with cocoa and cornflakes, press mixture into a medium sized serving dish, pressing it well around the edge with a fork. Set firm.

Filling:

1 level tbspn gelatine

1/2 cup cold water

2 or 3 egg whites

1 cup whipped cream

1 tspn vanilla

1/2 cup sugar

Method: Soften gelatine in cold water and dissolve over steam of hot water. Beat egg whites until stiff and fold in sugar gradually. Cool dissolved gelatine and add to beaten egg white. Fold in whipped cream and vanilla. Pile into crust and chill.

Source: contributed by E. Randle in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.155.

Choko Soup

1 onion chopped

2 cups cooked chokoes

500g (1 lb.) can tomatoes

1 teaspoon salt

1 bay leaf

Freshly ground black pepper

750 ml (3 cups beef stock using stock cubes)

250ml (1 cup) milk or cream

Chopped chives for garnish

Method: Place onions, tomatoes, bay leaf and stock in pan and bring to boil. Cover and simmer 15 mins. Remove bay leaf and cool. Mix to a puree in blender. Add chokoes to blender and mix until smooth. Return soup to pan, add salt, freshly ground pepper and milk and bring gently to boil. Serve hot with chopped chives sprinkled over. Serves six to eight.

Source: contributed by M. Frith in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.16.

Chicken and Asparagus Lasagne

Mix together:

1 x 440g can condensed cream of chicken soup

1 x 325g can asparagus tips and stems

1/2 cup milk

1 x BBQ chicken (broken up)

Method: Layer between sheets of lasagne, top with sliced tomato and grated cheese. Cook at 180C for 40 minutes.

Source: Recommended by H. Walker in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.31.

Carrot and Cheese Salad

carrots

matured cheese

Method: Peel and grate carrots. Grate matured cheese. Mix together.

Source: contributed by R. Short in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.20.

A Nice Nibble

Remove seedless grapes from stem and place in container suitable for freezing. Grapes must be eaten frozen. Can be served in a small dish or used as a garnish for sandwiches.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

Celestial Chicken

1 pkt Chinese noodle soup (Continental)

1/2 pint water

15 oz can pineapple pieces

Method: Put all together in a saucepan and add meat from 2.1/2 lb cooked chicken. Simmer 10 minutes. Thicken with 2 tablespoons cornflour. Add 3/4 cup cooked beans and carrot strips. Serve with boiled rice.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.28.

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']