Marmalade Gingerbread

8 oz. S. R. Flour

2 level tsp. ground Ginger

1 level tsp. Cinnamon

3 oz. Margarine

8 oz. thick orange Marmalade

1 Egg

2 tbsp. hot Water

6 tbsp. Golden Syrup

Method: Sift flour and spices into bowl. Melt syrup and margarine over low heat, cool slightly. Make a well in the flour, pour in marmalade syrup mixture, beaten egg, then water and mix well. Bake one hour at 330 deg. in a greased and lined tin. Cut into fingers when cold.

Source: contributed by Felicity Horgan (Clare) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.19f.


Edit 24/5/2014: I made this - it rose and cooked evenly, tho' was not particularly high. The marmalade flavour was very intense.

Beef & Onion Casserole

750gms Oyster Blade Steak or Stewing Steak will do

1 x 435gms can crushed Pineapple drained

1 pkt French Onion Soup

1/2 - 1 Cup Water or Stock

Method: Dice meat, place in casserole, add pineapple, sprinkle with contents of soup packet add stock and simmer to cook in moderate oven 1/1.2 hours.

Source: contributed by M. Hogben in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.29.

Layered Salad

1/2 small lettuce, shredded

250g finely chopped mushrooms

1 cup tasty grated cheese

2 tsp lemon juice

1 cup frozen peas

3 hard boiled eggs, diced

2 tsp french mustard

2 tbs sour cream.

Place in large bowl in layers

Make Dressing -

1 cup mayonnaise

1 tbs sour cream

2 tsp French mustard

2 dsp lemon juice

Method: Mix together and pour over salad, leave overnight (refrigerated) if possible or make the same day. Place a layer of finely diced tomatoes and spring onions or red onions and parsley. Top off with crispy diced bacon.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.18

Quick Seasoned Chicken Mornay

1 cooked Chicken broken away from bone into pieces, 1 pkt seasoned chicken & vegetable soup.

Method: Prepare soup as usual & add chicken, bring to boil & thicken.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.

Slugs

8 oz flour, 4 oz butter, 3 oz sugar, 1 egg, 1 tbspn coconut.

Method: Beat butter and sugar, add beaten egg, then coconut and flour. Roll in coconut. Bake 350 deg.

Source: contributed by D. Voigt in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.81.

Tuna Exotic with Ginger Rice

1 large can tuna, 1 tbsn oil, 1 green pepper sliced, 1 cup chopped celery, 1 cup sliced beans, 1 onion sliced, 1 cup crushed pineapple, 3/4 cup chicken stock, 1 dspn soy sauce, salt and pepper, 1 tbspn cornflour.

Method: Heat oil in pan, saute onion, pepper, celery and beans 5 mins. Add pineapple, stock, soy sauce, salt and pepper. Cover and simmer for 5 mins. Add drained tuna liquid. Thicken with cornflour, add tuna and reheat carefully. Serve with hot ginger rice.

Ginger Rice: - 3 cups hot cooked rice with 1 tspn ground ginger added.

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.22.

Muesli Anzacs

500g pkt toasted muesli, 2 cups coconut, 4 cups sugar, 4 cups plain flour, 8 oz marg, 1 cup boiling water, 1/2 cup golden syrup, 3 tspn carb soda.

Method: Place muesli, coconut, sugar and sifted flour into large bowl mix well. Place butter and golden syrup into pan stir over heat until butter is melted. Add carb soda to boiling water, mix quickly. Add water and butter mixtures to dry mixture. Mix well, place tspnfuls of mixture on to greased oven tray, allow room for spreading. Bake moderate oven 8-10 mins or until golden. Cool slightly before removing from trays.

Source: contributed by K. Loechel in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.80.

Note: The Old Foodie has a nice piece on the history of the Anzac biscuit.

Rabbit Mould

1 Rabbit

2 dsspns Gelatine

2 cups Water

1 Onion

Salt and Pepper

Method: Soak rabbit in salted water for 1 hour. Divide into joints and place in saucepan with water, pepper and salt, sliced onion, and cook until tender. Remove bones, cut meat into small pieces and arrange in mould or basin. Dissolve gelatine in hot stock and pour over rabbit. Place in refrigerator until set.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.131.

And, from the archives:

Rabbit in Apricot Nectar

1 Rabbit

1 tin Apricot Nectar

1 pkt French Onion Soup

Method: Soak rabbit in salted water for 1 hour. Place in casserole dish, sprinkle with soup mix and add apricot nectar. Cook in moderate oven till rabbit is tender, approximately 2 hours.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p. 159 

pinterest

Eggless Cake (Good for shearing)

2 cups sugar

2 cups water

1 cup currants

2 cups plain flour

1.1/2 cups SR flour

2 teaspoons baking powder

1 teaspoon bicarbonate soda

1 dessertspoon golden syrup

1/2 lb. butter

1 cup raisins

1 cup nuts (optional)

1 teaspoon nutmeg

1 teaspoon spice

1 teaspoon cinnamon

a little salt

1 tablespoon vinegar may be added

Method: Cook in a saucepan for 5 minutes, water, sugar, butter, fruit, cool a little and [sic = add?] flour etc. Mix well. Put in 2 x 7" round cake tins. Bake one hour.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 89.

Curnamona Curried Mock Chicken

3 level dessertspoons curry

2 pkts cream of chicken soup

1 dessertspoon sugar

2 heaped tablespoons cornflour

Method: Boil 3 rabbits until meat nearly leaves the bone. Pull apart into bite size pieces.

Curried Sauce: Slowly add 3 pints water to sauce ingredients. Simmer 20 minutes. Add rabbit pieces. Half an hour before serving, boil sliced cauliflower, cabbage, celery, onion and capsicum till just tender. Strain and mix into rabbit sauce.

To serve: boil 3 cups rice, pile in large ovenproof dish. Pour curried mixture over and serve while still steaming hot.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 53.

Ayr Melon

Carefully peel a cantaloupe or rock melon. Cut off the top and scoop out the seeds. Fill the cavity with a raspberry jelly and replace the top. When the jelly has set, coat the whole melon with fresh cream cheese forked up to look like frosted icing - add whipped cream to make the cheese softer and easier to spread. Slice to serve.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.42.

*

Edit 27/4/2014: I made this, but decided to go for more colour than white frosting. So, giant melon mock strawberry!

Mayonnaise

1 cup sugar

3/4 tbspn mustard

1 egg

1 tbspn flour

1 tspn salt

Method: Mix in a saucepan. Heat whilst you add 1.1/2 cups milk and mix. Add 1 cup white vinegar gradually while stirring. Stir till thickens. Add a nut of butter.

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.19.

Celestial Chicken

8 chicken pieces

2 tbsp plain flour

1 tbsp butter/margarine

1 tbsp oil

1 packet chicken noodle soup

1 cup water

425g can pineapple pieces and syrup

1 sliced carrot

1 sliced green pepper or sliced green beans

Method: Coat chicken with flour and brown in mixture of butter and oil. Place chicken in casserole and sprinkle with any remaining flour and the contents of packet of soup. Add 1 cup of water, pineapple pieces and syrup and the carrot. Cover and cook at 180C (350F) for 1&1/4 - 1&1/2 hours. Add green pepper or beans and cook for a further 10 minutes.

Source: contributed by Barossa & Light Legacy Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.124.

NOTE: The Pineapple Princesses have tested this recipe here.

Tasty and Quick Mince

2 Onions

1/2 kg Mince

1 Capsicum

1 small tin Champignons

Salt and Pepper

1/4 Cabbage

Method: Cook diced onions till transparent. Add mince and brown, add capsicum cut into strips and champignons with the juice, salt and pepper. Add shredded cabbage and place on top. Cook for short while to steam cabbage. Stir cabbage through mixture and serve. Do not overcook vegetables.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.29.

South Sea Islands Fish Salad

500g garfish fillets

juice of 4 lemons

white vinegar

300ml carton of fresh cream

1 tsp salt

1 onion

1 red capsicum

1 tin coconut extract

sugarine liquid sugar

Method:

Cut garfish into bite-sized pieces. Add lemon juice.

Add diced onion and capsicum to mixture, then pour over only enough vinegar to just cover mixture.

Add 1 heaped tsp salt.

(Oop. . . important: needs to be in a glass or pyrex bowl. . . plastic is no good.)

Cover with Gladwrap and refrigerate for at least 18 hours.

(Best to prepare this dish the night before you need it.)

About 3 hours before you want to eat it, add the coconut extract and the fresh cream, and about 5-8 drops of sugarine. (More can be added if you like a sweeter taste.)

Serve on a bed of hot rice.

Source: contributed by Anne Wills in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.26.

Jelly Slice

1 red or green jelly

1 pkt yo biscuits

6oz marg

1 tin condensed milk

2 lemons

1 dstspn gelatine

3/4 cup boiling water

Method: Make jelly first, crush biscuits, melt margarine & mix well. Press into a greased lamington tin 10 x 12". Beat condensed milk with juice of 2 lemons, add 1 dessertspoon gelatine to hot water to dissolve. Add to mixture (will be very thin but soon thickens). Pour immediately onto biscuit mixture. When mixture is set & jelly cool, pour jelly onto top of condensed milk. Leave to set & then cut into fingers.

Source: contributed by D. Huppatz, L. Gill & F. Langman in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.97.

Edit: I have made this in the past (with butter not marg.) and it was delicious:

Spinach Dip in Cob Loaf

1 packet frozen spinach (drained very well)

1 cup mayonnaise

2 tubs sour cream

1 packet spring vegetable soup mix

2 spring onions

1 tin crab meat

Method: You must drain the spinach of all juice. Mix all ingredients in mixing bowl.

Place in fridge - Best to make the day before.

Cut the top of the cob loaf as the lid. Pull out the bread inside (keep).

On the day you want to use, pour the dip into the cob.

Place lid on top and serve with the inside bread, carrot and celery sticks.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.12. 

Beef Tropicana

1 Kg. minced steak

1 egg

1 packet pea and ham soup

1 large tin pineapple pieces.

Method: Mix together mince, soup, egg and fry lightly. Place in casserole and cover with pineapple pieces. With juice of pineapple make up to 4 cups with water and add 2 tablespoons soya sauce. Boil and thicken with cornflour, pour over rissoles and cover with lid. Cook for 45 minutes in moderate oven.

Source: contributed by G. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.39.

Rice and Salmon Baked

1 tablespoon butter

1 small can salmon

1.1/2 tablespoons flour

1/2 cup grated cheese

1 cup cream of onion soup

2 cups cooked rice

3/4 cup evaporated milk

1/2 cup breadcrumbs tossed in melted butter

Method: Melt butter, add flour, blend well and cook 2-3 minutes. Mix together onion soup and milk, add to pan and stir till boiling. Fold in flaked salmon and liquid from can, rice and cheese (save some for topping), turn into casserole and sprinkle with cheese. Put bread crumbs in border around dish. Bake in moderate oven 180C (350F) till cheese bubbles and fish is heated through.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.40.

Heathers Happy Cake

2 pkts White wings sultana butter cake (use with sherry & not water).

500gms mixed fruit

1/2 cup soft butter

2 tspn mixed spice

4 beaten eggs

3/4 cup brandy or sherry

Method: Mix as directions on packet. Cook for 2 hours at 150C in lined tin with brown or greaseproof paper.

Source: contributed by H. Hackett in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.90.

Quick Chicken Dish

1 pkt Chicken Pieces (with or without skin), thickly coat chicken pieces with butter & coat with seasoned salt. Cook in Microwave - 10 minutes per 500 grams.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.31.

Fe[i]joa Cake

2 x 8" sponge tins, thickly greased with butter. Coat sides and bottom with cocoanut.

Beat 1 tin Carnation milk with 2 teaspoons vanilla until thick, add 4 tablespoons castor sugar and beat.

Dissolve 7 teaspoons gelatin in 1/2 cup boiling water, add to mix and beat. Add pulp of several Fe[i]joa and set.

Make lemon jelly with juice from tin of tropical fruit salad. Add a little of the fruit.

Join with cake mixture and cover with cream.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.52.