Chicken and Salmon Mornay

1 pkt creme of chicken soup
2 cups water
1&1/2 cups milk
2 tbls butter
1-2 tsp curry powder
1/4 cup chutney
1 cups cooked rice
8 oz tin salmon
2 heaped tbls flour

Method: Make up soup to the directions on packet, using only 2 cups water, add milk, butter, curry powder and salmon. Bring to boil and thicken with the flour mixed with water. Place mixture in a casserole, in alternate layers with rice and chutney, finishing with a layer of salmon mixture. Top with crushed cornflakes, dot with butter. Bake in moderate oven until thoroughly heated and nicely browned.

Source: contributed by B. Roocke in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.24.

Lemon Butter

2 lbs. trombone
2 lbs. sugar
1/4 lb butter or Marg.
4 large lemons

Method: Boil trombone and drain well, and then mash. Melt butter in saucepan. Add grated lemon rind and juice of lemons. Then add trombone and sugar. Boil 1/2 hour, stirring constantly. Bottle and keep air-tight. Will keep indefinitely. May be used as jam.

Source: contributed by T. Hayden in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.28.

German Toast

minced steak
thick sliced white bread
chopped onions or chives
salt and pepper

Method: Spread mince thinly but cover completely, onto bread. Season, sprinkle with onion or chives. Grill until meat is cooked. This takes only a few minutes and the juices soak into the bread. Serve with tomato or barbecue sauce. Quick and tasty, a new way to serve mince, open to 1001 variations. e.g. top with a slice of tomato or cheese and return to griller for a few mins.

Source: contributed by M. Irvine in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.13.

Savoury Tuna Sandwich

1 french stick
1/4 cup butter
1 teaspoon mustard
Filling:-
1 tin tuna
1 tablespoon grated onion
1 cup grated cheese
2 tablespoons sliced gherkins

Method: Cut french stick in halves lengthwise and scoop out middle. Mix butter with mustard and spread french stick. Fill french stick (as for sandwich) and spread top and sides with extra butter. Sprinkle with packet French Onion Soup, wrap in alfoil and bake in oven 200C (400F) for 25 minutes.

Source: contributed by M. Crawford in Gulnare Gourmets (Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.3.

Also seen

Also seen: 'The most revolting dish ever devised' -- Tim Hayward on Elizabeth David's cookbook annotations, from the Guardian. Related suggestions here. (Thanks to L. for the link)

Cold Weather Hash

1 cups cooked mince meat
2 cups finely grated raw potato
1/2 cup grated onion
1 cup milk
1 tsp salt
pepper to taste

Method: Mix meat, onion and potatoes. Season with salt and pepper, add milk and place in casserole. Bake in moderate oven for 1 hour. Serve with hot tomato sauce (heated).

Source: contributed by D. M. Marles in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

New C.W.A. Cookbooks

On Monday Penguin Books Australia releases these two titles, billed as "TRADITIONAL DELIGHTS FROM THE NATION'S FAVOURITE COOKS", namely Country Women's Association Cakes (see here) and Country Women's Association Soups and Stews (see here).


These follow 2007's Country Classics: A Collection of 500 Classic Recipes from the Country Women's Association of Australia (also Penguin: see here).


No South Australian should be without a copy of The Blue Ribbon Cookbook: Recipes, stories and tips from prizewinning country show cooks by Liz Harfull:

(See here and also see The Blue Ribbon Cookbook blog).

Tuna & Asparagus Mornay

2 cups drained, flaked tuna
2 cups cooked rice
1/2 cup grated cheese
1/2 cup evaporated milk
1 can cream of asparagus soup
1 onion, finely sliced
2 cups crushed cereal
60g melted butter

Method: Combine tuna, rice, cheese, milk, soup and onion. Place in buttered pyrex dish. Sprinkle over combined cereal and butter. Bake at 180 degrees C 25-30 mins.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.23.

Zucchini Salad

slice zucchini finely
slice onion finely
slice capsicum finely (red or green or both)
cover with mint sauce
salt and pepper

Mint sauce: 2 to 3 teaspoons dried mint and boil with about 1 half cups vinegar, for a few minutes. Let stand a few minutes covered with a lid. Add 4 or 5 tablespoons sugar or more to taste and salt and pepper and cool with another half cup vinegar. Cover the salad and let stand 2-3 hours before using, or overnight to absorb the flavour.

Source: contributed by Y. Taylor in Country Cuisine (1987, reprint 1989: recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.31.

Casserole of Creamed Rabbit

1 pint water
1 onion
1/4 tspn. mixed herbs
1/2 tspn. salt and pepper
1 tspn. lemon juice
Dice cooked kidney
Stick of celery
2 carrots
1 parsnip
1 dspn. parsley
Margarine for frying

Method: Wash rabbit well and soak in cold salted water for 1/2 hour. Place in saucepan and simmer until tender (about 1.1/2 hours or 12 minutes pressure cooked) with water. Dice finely the vegetables. Mix with kidney, season with salt and pepper and fry to a light brown. Remove.

Sauce:
1 oz. margarine
2 level tbspns. flour
1 cup milk
1 cup stock (strained from rabbit)
Salt and pepper
1 pinch dried herbs
1 dspn. chopped parsley
1 egg yolk

Method: Melt margarine, add flour and stir to a smooth paste. Add gradually the mixed milk and rabbit stock liquid. Continue stirring. Add salt and pepper, herbs, parsley and lastly beaten egg yolk. Mix flaked rabbit and vegetables and fold in sauce. Remove to casserole dish. Sprinkle with dry breadcrumbs and dot with butter. Cook for 15 - 20 minutes in moderate oven. Garnish with fresh parsley and potato crisps.

Source: contributed by B. White in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.19.

Pineapple Quiche

Fillo pastry (for savoury dishes)
120g cream cheese
30g butter
2 tablespoons plain flour
1/2 teaspoon nutmeg
1/2 teaspoon prepared mustard
2 eggs, beaten
6 tablespoons milk
450g crushed pineapple
125g bacon, fried and chopped

Method: Place 5 or 6 layers of fillo pastry in an ovenproof dish, brushing each layer with melted butter. Cream together the cheese, butter, flour, nutmeg and the mustard. Add the eggs and milk. Cover the pastry with the pineapple and the bacon. Pour the filling mixture over. Cover with several more layers of fillo pastry, brushing each layer with melted butter as before. Bake in a moderately hot oven for 30 minutes or until golden. Serve hot.

Source: contributed by C. Esworthy in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.14.

Tomato Teaser

2.1/2 cups cherry tomatoes
1/4 teaspoon tabasco sauce
250g (1/2lb) bacon cooked and crumbled

Method: Cut out small hole in the top of each cherry tomato. Combine crumbled bacon with the tabasco sauce. Place bacon mixture in holes in tomatoes. Serve with food picks. Makes about 24.

Source: contributed by Mrs G. Wilsdon in Gulnare Gourmets (Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.5.

Quick Macaroni Fritters

Method: Cook 60 gm macaroni in boiling, salted water for 7 minutes, strain. For batter - Mix 60 gm plain flour, 1 egg yolk and 4 tablespoons milk, beat until smooth. Grate 60 gm cheese into strained macaroni, add mixture to batter. Whisk white of egg until stiff and fold lightly into mixture. Drop spoonfuls into frying pan, fry until golden brown. Serves 4.

Source: contributed by M. Shute in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Raw Vegetable Dip

1 cup mayonnaise
1 tbsp lemon juice
1 tbsp minced onion
2 tbsp mango chutney
3/4 tsp curry powder

Method: Mix all ingredients together in a small dish and serve with a selection of sliced raw vegetables, e.g. mushrooms, carrots, capsicums, cucumber and cauliflower.

Source: contributed by M. Buller in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Gala Ice-Cream

1&1/2 gallons vanilla ice-cream
4 oz walnut pieces
2 oz green cherries
2 oz red cherries
Pineapple and other glace fruit if desired
1 pkt chocolate mint biscuits (or chocolate ripple biscuits & 1/4 lb after-dinner mints)
2 tbspns Crème de Menthe
4 tbspns Rum

Method: Soften ice-cream in a large mixing bowl, then add other ingredients (fruit & biscuits chopped). Makes 1 gallon.

(It is best to work with half the ingredients at a time). Serve with cream and rum sauce (c.f. Rum Sauce).

Rum Sauce:
4 oz dark chocolate
1 cup strong coffee
1 tbspn rum

Method: Chop chocolate, & melt over hot water. Add coffee & rum & stir until smooth.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.29.

Rice Salad

2 to 2 & 1/2 cups uncooked rice (boil and dry thoroughly)
1 small tin pineapple
1 tin shrimps
1/2 lb. shelled prawns
1 green pepper, finely chopped
1 pkt frozen peas (cooked)
4 cooked, diced carrots
Salt and pepper
1 onion - finely chopped
2 tbs. finely chopped Parsley

Method: Mix all ingredients together and add 4 tabspns salad or peanut oil (mixed) and 1 teaspoon salt, 1 teaspoon chives and 3 tabspns vinegar. (This makes a large quantity and can be halved.)

Source: contributed by Mrs. S. B. Forgan in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide; n.d. [late 1960s?]), p.6.

Easy Dinner

1 lb steak
3 carrots
1 large onion
pkt frozen peas
1 tbls Worcestershire sauce
1 tbls tomato sauce

Method: Cut meat into small pieces, roll in seasoned flour. Slice onion, peel and slice carrot. Place sauces in bottom of pudding basin. Add layer of meat, then layer of carrots, onion and peas. Fill basin with layers of meat, then vegetables, finishing with meat. Do not cover basin. Place in a saucepan of boiling water, put lid on saucepan, boil for 3 hours. Condensation falling makes gravy. Serve with mashed potatoes.

Source: contributed by B. Thomas in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.28.

Peach Salad

Use fresh peaches (tinned may be used), cut in halves and peel. Take out the stone. Fill the centre with cream cheese and spread over the top of the peach. Cut small spikes of gherkins and push into the cheese. Serve on a lettuce leaf.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.60.

Gherkos

500 grams peeled apples
750 grams sugar
750 grams gherkins
500 grams onions
600 ml vinegar
25 grams salt
1 teaspoon pepper
green food colouring

Method: Boil apples with vinegar and spices until tender and mushy. Mince peeled onions and gherkins (not peeled) together. Add to hot apple, mix well, and add colouring. Cool and stand several hours. Seal in small jars.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.8.

Salmon Dip

4 oz Cream Cheese
2 tbspns Evaporated Milk

Method: Mix together and add any of the following:

* 2 finely chopped gherkins, pinch paprika, salt and pepper to taste.
* 4 oz salmon, 3/4 packet French Onion soup.
* 1/2 packet Leek and Cheese soup.

Source: Oodnadatta Cookbook (1986), p.36.

Savoury Rice Patties

2 cups cooked rice
1 finely chopped onion
1 egg
1 crushed bacon cube
1 packet dried cream of onion soup mix

Method: Mix all ingredients together and form into patties. Fry in a little melted butter, until lightly golden each side. Serve hot or cold.

Source: contributed by E. Lutchford in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Saucy Savoury Salmon

12 oz. salmon
Small tin cream celery soup
1 cup cooked green peas
1 pkt. potato crisps

Method: Flake salmon in bottom of greased pyrex dish, add green peas. Make a thick white sauce (about 3/4 pint) add to celery soup and pour into dish. Crush crisps on top and bake until brown.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia;n.d., after 1987), p.22.