Steak and Pineapple

Grease casserole and place pieces of steak in dish. Cream 2 ozs. butter and 3 tbsps of sugar and spread on steak. Then place a circle of tin pineapple pieces on top of each piece of steak. Arrange small potatoes in end of casserole and baste. Cover dish with foil, cook in 400 degree oven for 1&1/2 hours.

Source: contributed by Mrs. G. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.11.

Savoury Salmon or Tuna Roll

15 oz. tin or two 8 oz. tins tuna or salmon, 1/2 level tsp. salt, pepper to taste, 2 tbsps. chopped chives, 2 tbsps. chopped parsley, 2 hard boiled eggs (chopped), 1/2 lb. plain scone dough, adding 1 tsp. grated lemon rind to flour.

Method: Flake fish and add salt, pepper, chives, parsley, lemon juice and hard cooked eggs, combine all lightly. Roll scone dough into oblong 1/4" thick, spread with fish mixture, wet edges and roll up from the long side. Place seam edge down on a greased baking dish and pinch ends securely. Glaze with milk or egg and milk. Bake in hot oven 25-30 mins. Serve in 1" thick slices with tomato, cheese or parsley sauce, and individual salads.

Source: contributed by C. Pavy in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.6.

Pineapple Slice

Method: Line a slice tin with Coffee Biscuits. Mix 1 tin Condensed Milk, one 15 oz (500gm) tin of crushed Pineapple (drained), 2 oz Lemon juice, 4 oz melted Copha and 2 oz Passionfruit pulp.

Spread evenly over Biscuits and place another layer of Biscuits on top of filling.

May be iced with Chocolate Icing.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.34.

Savoury Tuna Pie

Equipment Needed:
Sharp knife
Measuring cup
23 cm Pie plate
Saucepan
Can opener
Kettle
Grater
Mixing bowl

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:
1 packet Chicken Noodle soup
1&1/2cups boiling Water
2 cups Breadcrumbs (soft)
1 teaspoon chopped Onion
1 tablespoon chopped Gherkins
1 hard-boiled Egg (chopped)
1 tin Tuna 225 gram (drained and flaked)

Method: Cook soup in 1&1/2 cups boiling water for 7 minutes and cool. Mix other ingredients, add soup, press into pie plate. Bake at 180C for approximately 20 minutes. Grate cheese on top and bake a further 5 minutes. Can be eaten hot or cold.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s], n.p.)

Banana Dip with Fruit Crudites

3 medium bananas
350g LF-cottage cheese [low-fat]
150g NF-yoghurt, plain [non-fat]
1 lemon, quartered
2 Tblsp mango chutney
1 tsp mild curry powder
2 Tblsp sultanas

Method: Blend all the ingredients except the sultanas, then stir them in. Garnish the dip with lemon wedges and surround it, on a decorative plate, with crudites:
3 apples, cored and thinly sliced
2 firm pears, peeled, cored and thinly sliced
3 Tblsp lemon juice 

4 stalks celery, cut into fingers
2 carrots, cut into matchsticks
Toss the apples and pears in lemon juice.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.20.

Toasted French Stick

Equipment Needed
Grater
Tablespoon
Bowl and spoon to mix
Large knife
Measuring cup
Teaspoon
Alfoil
Spreading knife

Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients
1 French stick
1 cup grated cheese
1/4 cup Butter
185gram tin of Tuna or Salmon
2 tablespoons finely chopped Onion
1 teaspoon Mayonnaise
1/2 teaspoon Mustard

Method: Cut stick in half lengthways. Remove part of the centre from each half. Mix all ingredients together and fill the cases. Join together and carefully cut across in 2.5 cm rounds, keeping gently pressed together. Wrap in foil and bake in moderate oven for 25 minutes.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Tuna and Asparagus Mornay

Equipment Needed
Saucepan to cook rice
Casserole dish
Can opener

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients
1 large tin Tuna in brine
1 cup cooked Rice
1/2 cup grated Cheese
1 small tin Evaporated Milk (1/2 cup)
1 Onion chopped
1 tin Cream of Asparagus Soup
1 small tin Sweet Corn Kernels
Crushed Cornflakes
Small amount of Butter

Method: Place the cooked rice in a casserole dish[.] Mix all other ingredients[,] pour over rice and sprinkle with crushed cornflakes and dobs of butter. Bake 20 minutes in oven at 180C.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Super Kids Tarts

wholemeal bread slices
1 egg white
2 Tblsp TONE skim milk

Method: Cut circles from bread to fit into metal patty tins. Beat egg white and milk in a bowl. Brush both sides of bread circles with the milk mixture and press into lightly oiled patty tins. Bake at 190°C until crisp and golden. Use any of the following fillings or make some of your own choice:

Tuna: fill tarts with tuna (preheated), and top with sprinkle of grated LF [low-fat]-cheese. Place under griller to melt cheese.
Baked Beans: fill tarts with hot baked beans.
Ham and Corn: dice a little lean ham and stir into canned creamed corn. Heat this mixture then fill tarts.
Banana: heat mashed banana, sultanas and 1 Tblsp of fruit juice in a saucepan and serve in hot tarts.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.22.

Pineapple and Bacon Dip

4 oz pkt cream cheese, 1 Tbls undiluted evaporated milk, 2 Tbls crushed pineapple, 1-2 Tbls finely diced cooked bacon, salt, pepper

Method: Mix together until creamy, the cream cheese and evaporated milk. Add the savoury ingredients and season with salt and pepper.

Source: Contributed by V. Collins in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.17.

Veal Royale

Cut 500gm veal steak (or any steak) into thin slices, toss in 2 teas. paprika and fry in 1 tabs. oil. Place meat in casserole, add 1/2 cup peas. Blend contents of packet of Cheese and Leak [sic] Soup with 1 cup water and 1 cup tomato puree. Stir till boiling. Pour over meat and cover. Bake med. oven 1 hour. Serves 4.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.38 (& p.40).

Tofu Nut Balls

1 cup cooked brown rice
500g tofu
1/2 cup wheat germ
1/4 cup ground almonds
Tabasco sauce, to taste

Method: Thoroughly mix rice, wheat germ and Tabasco in blender. Add tofu, but do not over process. Form into balls and refrigerate to firm. Bake on lightly-greased tray for 30 minutes, at 180°C. Turn during cooking. Serve with green salad.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.27.

Pineapple Rice Cream

Method: Wash 1/3 cup Rice and slowly bring to the boil in 2&1/2 cups Milk. Cover until Milk is absorbed (approx. 45 minutes). Remove from heat and add 3 tbsp Sugar and 1 tsp Vanilla.

When cold, fold in 1 drained tin of crushed Pineapple and 300 mls Whipped Cream. Refrigerate and sprinkle with Brown Sugar or Cinnamon.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.37.

Banana Roll

1 small banana or 1 large banana cut in half vertically
1 slice fresh, soft, wholemeal bread

Method: Place banana on a slice of bread, roll up and enjoy it! Can toast under low grill with seam side down. With a drink, this is quick, nutritious and satisfying.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.18.

Eggless Jubilee Cake

Method: Pour 1 cup boiling Water over 3/4 cup Sugar and 1 cup mixed Fruit. Let stand for 10 minutes. Add 2 cups SR flour, 1 tsp Cinnamon.
Bake in a greased orange loaf tin (or log) for 30-35 minutes.
Ice while still warm - Lemon-flavoured is nice.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.29.

Oriental Delight

2 oz Butter
1/2 cup sugar
3/4 cup SR Flour
1 tbsp Cocoa
4 tbsp Milk
1 tbsp Coffee Essence
1 cup Dates
1/2 cup Coconut
2 Eggs
1/2 cup Walnuts

Method: Beat Butter and Sugar, add Eggs, Milk, Coffee, Coconut, Cocoa, Flour, Dates and Walnuts.

Press the mixture into a greased, shallow tin and bake in a moderate oven (approx. 180°C) for 25-30 minutes.

Ice with Chocolate Icing, sprinkle with chopped Nuts

When cold, cut into fingers or squares.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.39.

Frankham Beans

potatoes, peeled, washed, sliced
LF [low-fat]-cheese slices
baked beans, 750g can, or suitable size
1 onion, sliced

Method: Cover the base of a large ovenproof dish with potato slices, then a layer of onion. Add the entire contents of the baked beans. Repeat a layer of potato slices and top with cheese and freshly ground pepper. Bake in moderate oven until potatoes feel tender to skewer test. Serve with fresh green salad. Quick, easy, economical and nutritious.

Variations: add a little granulated garlic, or chopped parsley or perhaps top with breadcrumbs.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.30.

Black and White Pudding

1/2 cup sugar
A small 1/2 cup milk
1&1/2 teaspoons baking powder
1 tablespoon cocoa
1 egg
1 dessertspoon butter
1 cup flour
1/2 teaspoon vanilla
1 saltspoon cinnamon
Salt

Method: Cream butter and sugar and add egg, milk and vanilla. Divide batter and add cocoa and cinnamon to one half. Place alternately in a buttered mould and steam for 1 hour. Serve with chocolate sauce or cream.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.51.

Minced Roll (Baked)

A leg of mutton
2 well beaten eggs
Seasoning
2 cups fine breadcrumbs
1 dessertspoon chopped parsley

Method: Mince all the meat from the leg, and add to it the breadcrumbs and egg. Add parsley and season well. Most people like it without onion, but it may be added if liked particularly. Mix all together thoroughly, and form into one large or two smaller rolls. Wrap and tie in clean greased brown paper or a paper bag, and bake in a moderate oven as you would a joint, with plenty of good dripping. Baste frequently, and turn once. It should cook in 1&1/2 to 2 hours, according to size and heat of oven. When the paper is removed, you will find that it looks and tastes as unlike roast joint as can be. It is crisp and delicious served with the usual brown gravy and vegetables, but it is equally good served cold with salads, or for sandwiches. Use the bones that are left for soup.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.30.

Mushroom Pate

2 onions
500g mushrooms, finely chopped
1 tsp PU-vegetable oil [polyunsaturated]
3 tsp curry powder
1 Tblsp mixed herbs
1/2 cup bran
1/4 cup wheat germ
6 drops Tabasco sauce

Method: Saute onions and mushrooms in oil for 20 minutes, stirring. Mix curry with herbs, bran and wheat germ and add to vegetables. Add Tabasco and mix well. Bake in oiled terrine at 200°C for 1 hour, covered. Serve with chopped raw vegetables and toasted wholemeal triangles.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.19.

Dinner Mints

4 tablespoons Butter
8 tablespoons Sugar
4 tablespoons fresh Milk
4 tablespoons Cocoa
13 tablespoons Bonlac Powdered Milk (or similar)
Peppermint Essence

Method: Heat butter, sugar and fresh milk until dissolved. Remove from heat. Add peppermint essence, cocoa and skim milk. Beat until smooth. Leave until cold. Roll in balls in chocolate sprinkles.

Source: contributed by Mrs. Alexander Gray in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.75.

Mince Steak Casserole

1 lb. fine minced steak
1 medium onion
2 dessertspoons plain flour
1/2 teaspoon salt
Pepper
1 cup finely diced carrot
1 small tin whole sweet corn
1 tablespoon tomato sauce
1/2 teaspoon vegemite (optional)
1 teaspoon Worcestershire Sauce
One-third pint water

Method: Cook onion in a little fat until tender but not brown. Stir in the meat, flour, salt, pepper, and brown slightly. Add other ingredients and heat till boiling. Put in covered casserole and cook for 35 to 45 minutes.

Source: contributed by Mrs. D. Crawford in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.23.

Very Easy But Delicious Sweet

1 sponge or plain butter cake
6 oz. cream
3 or 4 ripe pears
Few drops of almond essence

Method: Split cake through centre. Whip cream with icing sugar and essence to taste. Spread cream on half cake -- place peeled half pears closely on top. Add another layer of cream, then top with cake and more cream if desired. Strained tinned pears may be used, but fresh ones are better. Put in refrigerator for 1/2 hr. before serving.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.62.