Tuesday, October 20, 2020

Tuna Supreme

Fry in 1 tbspn oil the following: 1/2 cup each of diced apple & green pepper, 1/4 cup each of diced onion and celery, 1 level dspn curry power. Add 1 pkt Continental cheese & Leek soup, & blend in 3/4 pt water & 1 chopped tomato. Stir in 1 lb tin of tuna. Serve with boiled rice.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.11.

Friday, October 16, 2020

Asparagus Cheese Sandwich

30g butter
1 tspn. french mustard
4 slices bread
340g can asparagus spears, drained
3/4 cup grated tasty cheese
2 chopped shallots
paprika

Method: Combined butter and mustard in dish, cook on HIGH 30 seconds. Brush bread on both sides with mustard butter. Place two slices bread on flat dish, side by side. Place asparagus on top, cover with about 1/2 cup of cheese, top with remaining bread. Combine remaining cheese with shallots, sprinkle over bread, sprinkle lightly with paprika. Cook on HIGH 2 minutes or until cheese is melted.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.175.

Thursday, October 8, 2020

Hawaiian Rice Salad

Toss together: 2 cups cooked rice, 1/2 cup Tongala mayonnaise or french dressing, 1 cup grated cheese, 1/2 cup grated carrot, 1/4 cup pineapple pieces.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.18.


Tongala dairy (Victoria) is no more: 

Sunday, October 4, 2020

Substitute for Eggs

Take the pulp of 2 oranges, 1/2 pint vinegar, 1 tablespoon sugar. Mix all together. Let stand overnight. Next day boil for 10 minutes in closed jar. Use as needed. 1 tablespoon in place of 1 egg.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.215.

Monday, September 28, 2020

Salmon in Cabbage Rolls

8 whole cabbage leaves
440g can drained salmon
2 finely grated medium carrots
1&1/2 cups cooked rice
1/4 cup mayonnaise
2 cups chicken stock
1/2 cup tomato paste
1/2 tspn. dried basil leaves
2 tbspns. plain flour
2 tbspns. water

Method: Remove any thick stalk from cabbage leaves, place in large shallow dish, cover and cook on HIGH 5 minutes. Mix salmon with carrot, rice and mayonnaise. Divide mixture into 8 portions, spoon onto cabbage leaves, roll up tightly, tucking in ends. Place in shallow dish in single layer. Combine stock, tomato paste and basil, pour over rolls, cover, cook on HIGH 15 minutes, or until tender. Remove rolls, keep warm. Blend flour with a little water, stir into liquid in dish, cook on HIGH 3 minutes, or until mixture boils and thickens. Serve over rolls. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.179.

Thursday, September 24, 2020

Puff Balls

1 oz gelatine, 1 cup cold water, 1 cup hot water, 1 lb white sugar, 1 tspn vanilla essence.

Method: Soak gelatine in cold water. Add hot water and sugar and boil 20 mins. Allow to cool and when nearly cold add essence and a pinch of salt. Beat with egg beater till fairly firm. Pour into buttered gem scone trays and allow to stand 4 hours.

Chocolate Coating: 3 tbspn cocoa, 4 tbspn icing sugar, approx. 1/4 cup hot water. Stir all together till smooth and consisting of thin cream. Dip each puff ball and roll in coconut.

Source: contributed by Wilma Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.67.

Sunday, September 20, 2020

Pumpkin & Apple Vichyssoise

750g (1&1/2lb.) butternut pumpkin, peeled, seeded and cut into small pieces
250g. (8oz.) peeled and chopped potato
1 lge. onion
4 cups boiling water
1 Maggi chicken & garlic stock cube
2 green apples, peeled, cored and sliced
1 cup Carnation Evaporated milk
1/4 tspn. nutmeg

Method: In large saucepan combine pumpkin, potato, onion, boiling water and stock cube. Heat until boiling. Reduce heat and cover. Simmer for 15 mins. Add apples, simmer 10 mins. more. Cool slightly. Puree in blender or processor until smooth. Return to saucepan stir in Carnation milk and nutmeg. Do not boil. Serve. Garnished with a pinch of nutmeg, dob of cream and a sprinkling of chopped parsley.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.31.

Wednesday, September 16, 2020

Coconut Whispers

2 oz butter, 3 oz sugar, 1 egg, 1 cup coconut, 1/2 cup flour, 1 cup rice bubbles.

Method: Cream butter and sugar, add egg and dry ingredients. Drop tspn on tray. Bake in moderate oven for 15 to 20 minutes.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.46.

Saturday, September 12, 2020

Peanut Kisses

4 cups cornflakes, 3/4 cup sugar, 3/4 cup peanuts, 3/4 cup coconut.

Method: Stiffly beat the sugar and whites of 2 eggs, add 2 tbspn melted butter, the coconut, peanuts and cornflakes. Mix together. Drop on greased tray. Bake in moderate oven for 1/2 hour.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.46.

Tuesday, September 8, 2020

Curried Pea Soup

100g pkt. dehydrated peas
1 tspn. sugar
4 cups chicken stock
1 cup milk
15g butter
2 tspns. curry powder

Method: Combine peas, sugar and stock in large bowl, cover, cook on HIGH 20 minutes. Drain peas, reserve stock. Puree peas in blender or processor with milk. Place butter and curry powder in bowl, cook on HIGH 1 minute, add pea puree and reserved stock. Cook on HIGH 2 minutes. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.178.

Friday, September 4, 2020

Good & Quick Mayonnaise

1/2 tin condensed milk, 1 egg yolk, pinch salt, pinch mustard and as much vinegar as condensed milk.

Method: Shake well. Ready to use. Keeps for weeks. If it thickens too much, add a little milk.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.19.

Friday, August 28, 2020

Peppermint Crush Log

1 ten cent pkt white crown peppermints crushed in plastic bag with hammer. Crush 1 pkt malt biscuits, and put both into bowl and mix with about 3/4 tin of sweetened condensed milk. Shape into roll and cover in coconut. Keep in fridge and leave for at least 24 hours before cutting for use.

Source: contributed by Stella Schumacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.52.

Monday, August 24, 2020

Black Eyed Susans

1&3/4 cups SR Flour, 4 oz butter, 4 oz sugar, 1 large tbspn golden syrup, 1 dspn peanut butter, vanilla essence, 1 egg, choc bits, and extra sugar.

Method: Cream butter or substitute with sugar, syrup, peanut butter and vanilla. Add egg and mix well. Stir in sifted flour and mix thoroughly. Place small tspnful on sugar and roll into balls. Place on greased oven tray and bake in moderate oven 10 minutes. Remove from oven and place a choc bit on top of each. Return to oven and bake 2 to 5 minutes longer.

Source: contributed by Wilma Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.44.

Thursday, August 20, 2020

Cowboy Supper

425g can baked beans
200g can corned beef (chilled)
black pepper to taste
1/2 beef stock cube, crumbled
50g cheddar cheese (cubed)
1 French loaf

Method: Empty baked beans into 3 pint casserole dish and cover. Cook on HIGH for 5 minutes. Gently stir in corned beef and season with pepper. Add stock cube. Cover and cook on HIGH for 5 minutes. Add cheese just before serving.

To warm bread: cut the bread into pieces and arrange in bread basket between absorbent paper. Microwave on MEDIUM for 3 minutes. Serve immediately.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.184.

Sunday, August 16, 2020

Melon & Pineapple Jam

Melon & Pineapple Jam

10 lb pie melon, 8 lb sugar, juice and grated rind of 2 small lemons, 1 large tin crushed pineapple.

Method: Cut melon in dices or mince, add 1/2 sugar, let stand overnight. In morning boil with pineapple for 3/4 hour, then add rest of sugar and boil for 2 hours or until jam sets.

Source: contributed by Maureen Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.54.

*   *   *

Melon & Pineapple Jam

9 lbs melon, 6 lb sugar, 1 tin pineapple.

Method: Mince melon and add 3 lb sugar, leave stand overnight. Next morning boil till clear, then add other 3 lb sugar and pineapple. Cook until jells. (Approx. 3&1/2 hours in all).

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.54.

Wednesday, August 12, 2020

Malt Fruities

18 finely crushed malt biscuits, 15 marshmellows, 4 oz glace cherries, 2 oz raisins, 2 oz chopped nuts, 1 oz preserved ginger, 1/4 tspn vanilla, 1/2 can condensed milk.

Method: Cut marshmellows and cherries in halves, chop nuts and ginger. Mix well together with remaining ingredients. Shape into long roll, roll in coconut. Wrap in waxed paper or foil and chill. Keep in refrigerator and use as required. Cut into slices about 1/4 inch thick.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.47.

Saturday, August 8, 2020

Seafood Dip

1 pkt french onion soup
1&3/4 cups sour cream
3 drops Tabasco sauce
2 tspn tomato paste or sauce
1/2 - 1 cup any cooked seafood e.g. Prawns, Crabmeat

Method: Blend soup with sour cream and add other ingredients. Serve with potato chips or dry biscuits.

Source: Contributed by Rosalind (Rhody) Short (Coobowie, SA) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c.1994-1997), p.15.

Tuesday, August 4, 2020

Pork and Cabbage

Shred 1/2 cabbage very finely. Sprinkle with one dessertspoon salt and mix well. Place aside for 1&1/2 to 2 hours. Squeeze all water off the cabbage. Fry one medium, finely chopped onion in one dessertspoon butter. Add the cabbage to the onions, and saute for ten minutes. Fry separately one inch thick pork cutlets, dusting them with salt and pepper. Put a layer of cabbage in a casserole dish. Place the cutlets on the cabbage and sprinkle them with fresh cream and one teaspoon lemon juice. Cover the meat with the rest of the cabbage and cook for 3/4 hour in moderate oven.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.31.

Tuesday, July 28, 2020

White Sauce

Make a white sauce by gradually blending one cup water into 4 level tblspns. of Sunshine instant milk mixed with 1 tbspn. flour. Add 1 tbspn. of butter and seasoning to taste. Stir over medium heat until sauce boils and thickens. Simmer one minute.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.38.

Monday, July 20, 2020

Tomato Soup

24 lbs tomatoes
6 large onions
1 dspn ground cloves

Method: Boil until tender them strain through fine sieve. Put back to boil and make up to 8 quarts of soup by adding enough water but keep back sufficient to mix a paste of 16 oz plain flour, 16 oz melted butter, 2 oz salt, 1/2 oz pepper, 8 oz sugar, boil again and then seal in jars.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.5.

Thursday, July 16, 2020

Australian Coffee Cake

4oz. butter, 4oz. sugar, 2 eggs, grated rind of 1 lemon, 4oz. S.R. flour, 2 oz. Nurses' cornflour, 1/2 cup milk, pinch salt, cinnamon and brown sugar.

Method: Cream the butter and sugar, add eggs one at a time, beating well; add lemon rind and then sifted flour and salt alternately with the milk. When blended turn into greased sandwich tin and sprinkle the top with cinnamon and sugar. Bake in a moderate oven for 35 minutes.

Source: contributed by Mrs. O. Dankel in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), pp.38-9.

Sunday, July 12, 2020

Tuna Almond Saute

1/2 cup blanched almonds
2 tbspns. butter
1 finely chopped onion
2 x 185g cans drained tuna
310g can drained sweetcorn
1 red apple, washed and cubed
2 sticks sliced celery
1 tbspn. tomato sauce
1 tbspn. lemon juice
fresh ground pepper
1 tbspn. fresh chopped parsley

Method: Cook almonds in a shallow dish on HIGH for 1-1&1/2 minutes, until coloured. Allow to stand while remainder of dish is prepared. Melt butter in 2 litre casserole dish on HIGH for 1 minute, stir in onion, cover dish and cook on HIGH for 1 minute. Stir in remaining ingredients, including almonds. Cover dish and cook on REHEAT for 6-8 minutes. Stir thoroughly but gently after 3-4 minutes to heat through. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.180.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."