Saturday, January 28, 2023

Goulash with Noodles

Fry 1/2 lb onions in 1 tabspn oil and 1/2 oz butter. Add 1 lb cubed topside steak, 1 lb pork pieces and brown. Add 1 lb. tomatoes (or 1 tin tomato puree or preserved tomatoes). Season with 1/2 tspn paprika, pinch marjoram, thyme, 2 tspn sugar, 2 tabspn tomato sauce, few bay leaves, juice of 1 lemon or orange, salt to taste. Add 5-6 tabspns red wine and three-quarters cup water. Allow to simmer until meat is tender. More wine and/or water may be added. Add cooked noodles or spaghetti.

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

Tuesday, January 24, 2023

Chocolate Almond Gateau

1 x 8" sponge cake
1/4 pint strong coffee
1-2 tbs Tia Maria

Filling:
3 oz butter
1 egg yolk
1-1&1/2 oz cocoa
1-2 tbs strong coffee
3 oz sieved icing sugar
2-3 oz blanched ground almonds

To decorate:
Carton of cream
Grated chocolate
1-2 tbs Tia Maria
browned chopped almonds

Method: Line a cake tin (same diameter as the sponge) with greaseproof paper. Cut cake into 3 layers and put one into the tin. Mix the coffee and Tia Maria and moisten the bottom layer of cake.

Cream butter and add all ingredients of filling to give a soft consistency and spread half over cake. Cover with a second layer of cake and moisten with coffee mix, cover with remaining filling mix. Put on third layer of cake and moisten with rest of coffee mix. Cover with greaseproof paper and then a plate. Leave in frig at least several hours (can be days) then turn out when ready to decorate. Whip cream, add Tia Maria and spread all over cake. Decorate with almonds and chocolate.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.34 ['Autumn Menu']

Friday, January 20, 2023

Cheese Dip

4 oz cream/cottage cheese
1 finely chopped onion
1 finely chopped green pepper
1 tbs tomato sauce
1 tbs worcester sauce
1 tbs fruit chutney

Method: Beat cheese until smooth, then add rest of the ingredients and mix till smooth.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.74 ['Buffet Party Menu']

Monday, January 16, 2023

Savoury Dip

4 oz cream cheese
2 tbs fruit chutney
1 tbs chopped walnuts
3 oz sultanas
1 tsp brandy
2 tbs milk

Method: Beat cream cheese until smooth, add chutney, sultanas, walnuts, and brandy. Beat thoroughly together and then gradually add the milk until all ingredients are combined.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.75 ['Buffet Party Menu']

Thursday, January 12, 2023

Gherkin & Ham Dip

4 oz cream cheese
1/4 cup chopped gherkin
1 dsp milk
2 dsp ham

Method: Beat cream cheese until smooth. Blend in milk. Add the finely chopped gherkin and ham. Season to taste with salt & pepper. Mix well. Garnish with gherkin.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.74 ['Buffet Party Menu']

Sunday, January 8, 2023

Baked Grapefruit

3 large grapefruit.
1 cup crushed pineapple.
Brown sugar.
Sherry.
6 cherries or pieces of crystallised ginger.

Method: Cut the grapefruit into halves and cut out the pulp. Carefully remove the seeds and coarse membranes and chop pulp. Put into a bowl with the crushed pineapple and sherry and leave until ready to bake. Place grapefruit shells in an oven-proof dish and fill with mixture. Sprinkle top with the brown sugar and a dot of butter. Bake 10 mins., until hot and bubbling. Be careful not to burn tops. Serve at once, garnished with cherries or ginger.

Source: contributed by Mrs. K. V. Parish in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.5

Wednesday, January 4, 2023

Ham Squares

Beat 250g cream cheese and blend in 1/2 pkt French onion soup. Thin down with a little cream. Spread thickly on a slice of ham (1/4" thick), top with another slice of ham and so on until 5 slices of ham have been used. Wrap in foil for 24 hours. When serving, unwrap and cut into 1" squares and put in a toothpick in each square.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.78 ['Buffet Party Menu']

Saturday, December 31, 2022

Champers Punch

can of cherries
can pineapple juice
2/3 cup lemon juice
1/2 cup brandy
1 tbs grenadine
2 bottles champagne

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.72 ['Buffet Party Menu']

Wednesday, December 28, 2022

Christmas Club Sandwich

3 slices thin buttered toast, crusts removed
2 tablespoons cream cheese
1 tomato sliced
1 cucumber sliced
3 rashers bacon, crisply fried
large lettuce leaves, washed & dried
slices of chicken or turkey with stuffing or relish

Method: Start with 1 slice of toast, spread with half cream cheese & follow with tomato & cucumber slices. Add rasher of bacon & lettuce. Another piece of toast spread with cream cheese, then thin slices of turkey or chicken with stuffing. Top with tomato, cucumber & lettuce & last piece of toast. Accompany with cranberry sauce or pickles.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.100.

Saturday, December 24, 2022

Mulled Claret

In a stainless steel or glass saucepan (never aluminium), boil together 500 ml water, 2 slices lemon rind, a stick of cinnamon, 12 cloves and 2 tabspns sugar. In a separate saucepan heat, but do not boil, 1 litre claret, cask claret is acceptable, it is a waste of vintage wine. Strain the boiling water into a warmed jug, add the warm wine, dust the top with a little nutmeg if you wish and serve. If you have a double boiler you can boil the water in the bottom and warm the wine in the top.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.93.

Tuesday, December 20, 2022

Pineapple Glazed Ham

1 x 4kg half-leg of ham
whole cloves
3/4 cup brown sugar
2 x 450g cans pineapple thins
fresh herbs to garnish

Method: Remove rind by cutting through the rind to within 15cm of the shank of the leg in a zigzag pattern. Remove by running thumb around edge of rind just under skin. Start pulling the rind from the widest edge of the ham, using fingers to loosen it from the fat. Cut across fat in a large diamond pattern, not deeply, or the fat with spread apart during cooking.

Place ham in a baking dish. Insert cloves into fat. Press sugar firmly over top. Arrange undrained pineapple slices around ham.

Cook in a moderate oven, 180C, for about 45 minutes. Garnish ham with pineapple slices and fresh herbs. Serve ham warm, cut into slices dipped in pan juices.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.25.

Friday, December 16, 2022

Christmas Fruit Rockies

1 cup butter. 1&1/2 cups sugar, 3 eggs, 3&1/2 cups flour, 1 small teaspoon bicarb. soda, 1&1/2 tablespoons hot water, 1/2 level teaspoon salt, 1 teaspoon cinnamon, 1 cup chopped nuts, 1/2 cup each of currants and raisins, 3/4 cup sultanas.

Cream butter and sugar, add beaten eggs, and mix well. Add sifted flour and spice, the fruit, and finally the soda dissolved in hot water. Mix to a fairly stiff consistency, adding a little more water if needed. Drop in small spoonfuls 1 in. apart on buttered tray. Sprinkle with sugar and bake in moderate oven for about 15 to 20 minutes.

Source: contributed by Mrs. Syd. Waters (Port Augusta) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), n.p. "DEC. 18".

Monday, December 12, 2022

Festival Pork Chops

6 loin pork chops
1&1/2 cups apple cider
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon curry powder
2 teaspoons beef extract
6 prunes, pitted
12 dried apricots
1 tablespoon cornflour
1 tablespoon water

Method: Trim rind and fat from chips. Brown chops in deep pan for 5 minutes. Pour off any fat. Combine apple cider, sugar, salt, curry powder and beef extract. Pour over chops in the pan and place the prune and apricots on top. Cover and cook very slowly for 1/2 hour or until chops are tender. When cooked, remove from pan and place in serving dish. Spoon prunes and apricots over. Combine cornflour and water and add to the liquid in pan, stirring constantly. Bring to boil and cook until thick. Pour sauce over chops and serve.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.43.

Thursday, December 8, 2022

Pineapple Christmas Cake

1 cup butter, 1 cup pineapple juice, 1&1/2 cups each of currants, sultanas, chopped tinned pineapple, and brown sugar, 1 cup raisins, 1 cup chopped nuts, 1/2 cup mixed peel, 1 small teaspoon salt, 2 teaspoons cinnamon, 2 teaspoons allspice, 1 teaspoon ground cloves, 4 eggs, 3 cups S.R. flour.

Mix butter, sugar, and egg-yolks till creamy. Sift 2 cups of the flour, spices, and salt, and add alternately with the pineapple juice. Then add fruit and nuts previously mixed with the remaining cup of flour. Fold in stiffly-beaten egg-whites. Put into prepared tins and bake in a slow oven for about 3 hours.

Source: contributed by Mrs. A. Bradley (Cungena) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), n.p. "NOV. 29".

Sunday, December 4, 2022

Mock Turkey

1 large tomato
1 small onion
1 tablespoon butter
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 teaspoon mixed herbs
1 egg
Salt and pepper

Method: Melt butter, add finely chopped tomato and onion and cook without browning until onion is soft. Remove from heat and add grated cheese and beaten egg while still hot. Blend well, then add breadcrumbs, herbs and seasoning to taste. Use as sandwich filling.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.57.

Monday, November 28, 2022

1 Egg Chocolate Pudding

2 oz butter
1 egg
1 tbs cocoa
vanilla essence
1 level tsp baking soda
1 dsp golden syrup
1/2 cup sugar
1 cup S.R. flour
3/4 cup milk

Method: Melt butter and sugar, add egg and syrup. Beat well. Add sifted flour and cocoa and a pinch of salt, then vanilla and finally baking soda, dissolved in the milk. Bake for 1/2 hour at 450F. Serve with custard or cream.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.37 ['Winter Menu']

Thursday, November 24, 2022

Beef and Tomato

500 g frying steak
4 tomatoes, sliced
1 white onion, chopped
1 sm tsp granulated garlic
1 sm tsp green ginger root
handful frozen peas
1 tbs black soy sauce
1 tsp sugar
1/2 tsp vinegar
2 tbs oil

Method: Heat oil in frypan or wok with ginger and quick fry the steak which has been cut into small slices. Before removing meat from pan, add soy sauce and garlic, stir into meat, then remove meat and set aside. Now add to the oil - onions, tomatoes, peas, chopped ginger, sugar and vinegar; quick fry. Now add cooked steak, stir a few times and serve.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.55 ['Spring Menu']

Sunday, November 20, 2022

Beans and Prawns

frozen green beans
cooked prawns
soy sauce
oyster sauce

Method: Heat some oil in frypan or wok and add as many beans as desired - stir fry them and then add prawns and 3 tsp soy sauce and 4 tsp oyster sauce.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.54 ['Spring Menu']

Wednesday, November 16, 2022

Tomato & Celery Soup

1 can Cream of Celery Soup
1 can Tomato Soup
1&1/2 cans of water

Method: Blend all ingredients together. Heat. Garnish with a dob of whipped cream or sour cream when serving.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.36 ['Winter Menu']

Saturday, November 12, 2022

Apricot Chocolate Gateau

1 x 9" sponge
1/2 pint cream
2 tbs drinking chocolate
1 tsp instant coffee
2 tbs apricot jam
juice of 1/2 large orange or some cointreau
1 tbs icing sugar

Method: Freeze sponge cake, then cut into 3 layers. Place bottom layer on serving plate. Mix orange juice or cointreau with apricot jam and cover bottom layer with half this mixture. Beat cream, drinking chocolate, coffee and icing sugar until just stiff. Cover bottom sponge layer with cream mixture. Put on next sponge layer and cover with jam mixture then cream. Put on top layer and cover entire cake with cream. Decorate with walnuts and grated chocolate. Best made day before required and kept in refrigerator.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.31 ['Autumn Menu']

Tuesday, November 8, 2022

Parsley Soup

Potatoes - about 6 ozs. per person.
Butter or margarine - about 1 oz. for 3 persons.
Parsley.
Milk - 1 pint to 3 persons.
Salt and pepper.

Method: Peel and boil the potatoes in about a cup of salted water: don't over-salt the water. When cooked, put them through a sieve. Add the butter or margarine, milk and the chopped parsley. Use a good-sized bunch of parsley for 6-8 serves. Simmer for 5-10 minutes. Use very little pepper or it will overshadow the parsley.

Source: contributed by E. F. Millhouse in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.7.

Friday, November 4, 2022

Cheese Dips

1 pkt. Philadelphia cheese.
1/2 pkt. Velveeta cheese.
1/2 jar Gorgonzola cheese, mixed with mayonnaise to cream consistency.

Variations:
Pineapple - To basic mixture add 1/2 cup crushed pineapple.
Smoked Oyster - To basic mixture add 1 tin smoked oysters.
Shrimps - To basic mixture add small jar shrimps.
Anchovy - To basic mixture add small tin chopped anchovies.

Serve in bowl or scooped-out cabbage or pineapple case. Sprinkle dip with paprika.

Source: contributed by Mrs. A. I. Sach; Mrs. J. Miller in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.5.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."