Beef & Kidney Loaf

1&1/2 lbs topside mince

1 lb finely chopped ox kidney

4 rashers finely chopped bacon

1 large onion finely chopped

1 cup soft breadcrumbs

2 eggs

1/2 cup grated cheese

Method: Combine all ingredients except cheese. Grease loaf tin and dust with flour. Place half mixture in tin firming well, sprinkle with cheese, add remainder of meat and press down firmly and sprinkle over remainder of cheese. Bake 1&1/2 hours in moderate oven.

Source: contributed by M. Ragless in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.25.

Bolar of Beef

Rub a whole bolar with a little mustard and place on a piece of foil large enough to securely, but loosely, wrap it completely. I do this in the baking dish. Before wrapping shake over the beef one packet of French Onion soup mix and pour 1/2 cup orange juice and 1/2 cup red wine (or 1 cup red wine) over the meat. Secure foil and cook slowly in oven for 3 to 4 hours between 260ºF and 300ºF depending on size of bolar. While the beef is standing I put the sauce into the deep freeze to allow the fat to rise and set. Remove fat, reheat sauce and serve as an accompaniment.

Source: contributed by Barbara Kesley in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.23.

Vegetable Rice Pie

Base:

3/4 cup rice - cook and mix with 1 egg.

Press mixture over base and sides of greased 9" pie plate.

Filling:

250 g zucchini sliced

125 g mushrooms

1 small red capsicum chopped

3 eggs

1/2 cup milk

oregano, salt, pepper, paprika, garlic

150 g mozzarella cheese, sliced

80 g butter

1 onion

Method: Heat butter, saute chopped onion and garlic. Add zucchini, mushrooms, capsicum and stir till tender. Put into rice base.

Beat eggs and milk and add oregano, salt and pepper and pour over vegetables.

Arrange cheese over top and sprinkle with paprika.

Bake in a moderate oven until pie is set and cheese is golden brown - about 30 minutes.

Source: contributed by Marione Mansfield in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.11.

Liver with Port Wine

1 lb lamb's fry

2 onions

flour

salt & pepper

thyme - 1 tspn

butter or oil for frying

1/2 cup port

Method: Slice lamb's fry thinly and coat with flour. Fry sliced onion until golden brown. Fry lamb's fry slices on each side. Season. Add port. Cook until tender in covered pan or put into casserole in oven for about 30 mins. (Liver is nicer if cooked when fresh and has not been frozen.)

Source: contributed by Maurine Flint in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.26.

Sherry Beef

1&1/2 lbs topside steak

2 tabspns soy sauce

1/4 cup dry sherry

1 tspn brown sugar

1 tspn ground ginger

Method: Dice meat (about 1" cubes), combine all ingredients and pour over meat and marinate for one hour. Drain meat, reserve marinade. Melt butter in pan, brown meat. Reduce heat and stir in reserved marinade. Bring to boil and simmer for 40 minutes.

Source: contributed by Mary Ragless in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.14.

Potato and Cheese Flan - Economical

Potato Pastry

2 oz flour

2 oz cooked potatoes

1 oz fat

pinch salt

Filling

2-3 oz cooked potatoes

1/2 egg

1&1/2 oz grated cheese

salt and pepper

1/2 gill milk

Method: Pastry - Cream mashed potatoes and fat thoroughly together. Work in flour and salt making a fairly stiff dough. No liquid should be necessary. Knead, roll out and line a sandwich tin or plate.

Filling - Mix all ingredients together, pour into pastry case and bake in a hot oven for 25-30 minutes. (Filling can be varied - sardines or mullet in place of cheese, tomatoes and chopped boiled eggs instead of, or as well as, cheese, etc.)

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.9.

Ham Mousse

1 lb boiled ham

1/2 lb liver pate

5 tspns cold water

1&1/2 level tabspns gelatine

1/2 pint very hot water

10 oz can condensed consomme

tomato wedges and asparagus for garnish

sliced radishes

2 level tspns paprika

1-2 tspns port

1/2 pint cream

salt and pepper

Method: Mince ham and fat, mix in pate thoroughly. Put cold water into jug, sprinkle with gelatine and leave a few minutes until mixture becomes spongey. Pour over the hot water and stir until gelatine has dissolved. When cool, but still liquid, stir in the consomme. Pour 1/4 pint of consomme liquid into mould, arrange radish slices decoratively over the bottom and leave to set.

Meanwhile, add remainder of the consomme to the ham mixture[,] stir in port and cream. Taste and add salt and pepper to taste. Leave to half set, then carefully spoon the mixture over the jellied base. Leave mould in refrigerator to set. To serve, quickly dip the mould into hot water, put serving plate on top and invert on to the dish.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.8.

Asparagus Dip

125 g cream cheese

1 small can green asparagus pieces

salt & pepper

lemon juice

Method: Drain asparagus (reserve some liquid). Mash asparagus pieces with a fork. Place cream cheese in a basin (or your blender) and beat until smooth and softened. Gradually beat in asparagus pulp and mix to a soft consistency by adding a little asparagus liquid if necessary. Season with salt and pepper and flavour with lemon juice.

Source: contributed by Jo Fuller in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.7.

Snow Soup

2 white onions

1 large Granny Smith apple

2 stalks celery

2 medium size potatoes

4 cups chicken stock

1 tspn sugar

1 tspn curry powder

1 tspn salt

1 cup cream

chives to garnish

Method: Chop all vegetables. Place in saucepan with stock and seasoning. Cook until tender, then blend or put through a sieve until mixture is smooth. Chill. Add cream to soup and garnish with chives.

Source: contributed by Yvonne Martin in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.6.

Little Steak & Kidney Rolls

750 g round steak 1/2" thick

3 sheeps' kidneys

4 rashers bacon

1 onion, grated

finely chopped parsley

pepper and salt

2 tabspns shortening (1/2 butter, 1/2 oil)

2 tabspns flour

1 tabspn tomato sauce

1/2 tspn nutmeg

1 dessertspn soy sauce

2 cups stock

Method: Trim the steak into pieces 1&1/2 x 4&1/2 inches.

Remove skin from kidneys and slice thinly. Divide the kidney between the steak pieces. Remove the rind from the bacon and chop two rashers small, sprinkle over kidney with a little pepper, salt, onion and chopped parsley. Roll up firmly and tie each with coarse cotton.

Roll in a little seasoned flour.

Heat butter and oil in pan and brown rolls evenly.

Remove rolls and place in a casserole. Add remaining flour and any pieces of parsley, onion, etc. left over.

Brown and add stock, sauces and nutmeg.

When boiling pour over rolls. Cover and bake in a moderate oven for 1&1/2 to 2 hours or until meat is cooked.

Take from the oven 20 minutes before cooking is completed and remove cotton from the rolls.

Cut the remaining bacon into short lengths and roll into small rolls, thread on short skewers and place on top of the meat.

Cook in the oven without the lid for the remainder of the cooking time.

Source: contributed by V. McGeorge in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.28.

Savoury Crisps

Cut fairly thick slices of bread, spread with following mixture: 1 cup grated cheese, 1 walnut of butter (melted), 1 beaten egg, 1 tsp. Worcestershire sauce, 1 tsp. tomato sauce, cayenne pepper, salt. Cut bread into small squares, put piece bacon on each square and cook in fairly hot oven till crisp.

Source: contributed by Mrs R. W. Humphrys in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.

Chicken Noodle Savoury

1 pkt. chicken noodle soup, 1 lb. minced steak, 1 medium onion chopped, 3/4 cup uncooked rice, 1 pt. water, salt and pepper to taste, 2 dsps. tomato sauce (optional), 2 dsps. Worcestershire sauce (optional).

Method: Combined all ingredients in a casserole dish. Cover and cook in a moderate oven for 1 hr. Serve with vegetables or hot toast.

Source: contributed by Mrs J. H. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.

Tuna Casserole

2 cups cooked rice, 1 cup cream or top of milk, 1/4 lb. cheese, 1 tin tuna.

Method: Beat cheese and milk together, pour over rice and add tuna. Mix well, place in casserole, top with bread crumbs, dobs of butter, put in oven 20 minutes or until brown.

Source: contributed by Mrs A. T. Johns in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.

Chicken Mornay

Put 1 tbsp. of margarine in saucepan, melt slowly, add 1 slice bacon finely cut and cook in butter for 1 minute. Add 1&1/2 pts. milk, 1 cup chicken or vegetable stock, 1 onion grated, 1 medium carrot grated, 2 cups cooked potato or 2 medium sized potatoes grated. Cook these vegetables in milk and bacon and stock until vegs. are tender. Add 1 cup grated cheese, little tomato sauce and Worcestershire sauce, 1 cup rice can be added if desired. Chop finely well boiled or steamed chicken or fowl and add above mixture and thicken with plain flour - about 1/2 cup and salt to taste. If fowl is large, a little can be used to make chicken jelly for sandwiches.

Source: contributed by Mrs K. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.

Rice Bubble Sundae

1&1/2 cups rice bubbles, 3/4 cup brown sugar, 1/4 cup butter (melted), 1 cup flaked coconut, 1/2 cup chopped walnuts, ice cream topping, 2 trays vanilla ice cream.

Method: Lightly mix rice bubbles, sugar, butter, coconut and walnuts. Put half mixture into greased 8 x 8 inch tin. Spread evenly with slightly softened ice cream. Sprinkle with remaining rice bubble mixture. Press down lightly. Cover and freeze until firm. Cut into squares and serve with topping syrup.

Source: contributed by Mrs M. P. Wakefield in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.45.

Jellied Salmon

1 pkt. lemon jelly crystals, 1 tbsp. gelatine, 3 tbsp. water, 1/4 tsp. salt, 1 lb tin salmon, 1/4 cup green capsicum strips, celery curls, 1&1/2 cups boiling water, 3 dsps. lemon juice, 3 dsps. vinegar, 1 cup cooked peas, 3/4 cup diced celery, 1/4 cup thinly sliced unpeeled cucumber.

Method: Make up jelly in usual way, form into large mould, rinsed with cold water, put in refrigerator to set. Soften gelatine in cold water, dissolve in boiling water, add vinegar and lemon juice, salt. Chill until partially set, add salmon, drained and broken, add veg., mix carefully, pour over set jelly and chill. Serve with tomatoes, hard boiled eggs, lettuce, cucumber and mayonnaise.

Source: contributed by Mrs. E. Davies in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

Pineapple Rock Cakes

4 oz. flour, 2 oz. ground rice, 2&1/2 oz. butter or margarine, 2&1/2 oz. castor sugar, 1 level tsp. baking powder, 1 oz. roughly chopped glace pineapple, pinch salt, 1 egg, a little milk if necessary, sprinkling castor sugar.

Method: Sift flour with salt and baking powder. Rub butter into dry ingredients. Mix in sugar, rice and pineapple. Beat egg slightly then add to mixture, adding a little milk if it does not hold together. Put mixture in spoonfuls on greased slide, sprinkling a little castor sugar on each. Bake in hot oven. Makes about 12 cakes.

Source: contributed by Mrs C. Ebsary in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.53.

Austerity Date Cake

1 tbspn. butter, 1/2 cup sugar, 1 dsp. golden syrup, 1 cup water or milk, 1 egg, 1&1/2 cups flour, 1 tsp. soda, 1 cup dates.

Method: Put butter, dates, water or milk, golden syrup, in saucepan and warm, add soda, egg, sugar, flour. Bake 3/4 hour in moderate oven.

Source: contributed by Mrs. M. Smart in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.55.

Oven Cooked Hamburgers

1&1/2 lb minced steak, 1 cup soft bread crumbs, 1 tbsp. chopped parsley, 1 skinned tomato chopped, 1 dsp. tomato sauce, 1 tbsp. fruit chutney, 1 onion, 1 egg, salt and pepper, 1 dsp. gravy powder, 1 cup water or stock, 2 large bananas.

Method: Combine steak, bread crumbs, parsley, tomato sauce with chutney, finely chopped onion and beaten egg, season with salt and pepper. Mould a spoonful at a time into hamburger shapes, place in a greased casserole, blend gravy powder with stock or water, pour over the burgers, cover and bake in a moderate oven for 1 hour. Arrange bananas, slices cut lengthwise, on 'burgers, cover with bacon, bake 15 mins. These are very good.

Source: contributed by Mrs. G. Kelly in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.13.

Savoury T. V. Snack

Thin slices of bread for sandwich. Spread bread with very little butter and place on slices of cheese to make sandwich, salt and pepper. Beat two or more eggs with two tbsp. milk. Cut sandwich in half, cover with egg and fry. Cover fry-pan with little butter or margarine. Cook few minutes, garnish with bacon.

Source: contributed by Cherie Greenslade in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.7.

Mushroom Mornay

2 oz. butter, 2 oz. bacon, 1 medium sized onion, 2 tbsp. plain flour, 1/2 pt. milk, 1 tin mushrooms (8 oz.).

Method: Fry (but do not brown) onions, bacon and butter. Make a white sauce with milk and flour. Combine above mixtures with mushrooms. If a topping is desired, add grated cheese (Coon for preference), fresh bread crumbs and dobs of margarine or butter and brown under grill. Mushroom mornay is better tasting if made day before required and reheated.

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

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.