Pickled Vegetables: Figs

Soak as many figs as you can cover with 4.8 litres vinegar for three days, then pour off the vinegar and add to it 1 kg sugar or treacle, 1/4 teaspoon cayenne pepper, 125 grams salt, 60 grams each of allspice, ground cloves and ground ginger and boil for 1/4 hour. Pour over the figs while boiling and cover jars.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.15.

Rockmelon and Grape Salad

2 cups rockmelon balls
1&1/2 cups sultana grapes
1 pkt. (30 oz.) cream cheese
1/4 cup salad dressing or mayonnaise
Lettuce

Method: Combined melon balls and grapes. Chill. Mash cream cheese, blend in mayonnaise or salad dressing. Combined with fruit. Serve on lettuce leaves.

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.61.

Devilled Pineapple Dip

4 oz cream cheese
4&1/2 oz devilled ham paste
3/4 cup crushed pineapple, drained

Method: Beat cream cheese & devilled ham paste together, add crushed pineapple & mix thoroughly. If too thick, add some pineapple juice to the mixture.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.3.

Impossible Country Quiche

3 eggs
1/2 cup chopped bacon
3/4 cup pastry mix
1&1/2 cups milk
Small chopped onion (optional)
1/2 cup grated cheese

Method: Beat eggs then add rest of ingredients. Bake in Pyrex dish 45 minutes in moderate oven.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

Orange Honey Fluff

1 tbsp honey
2 tsp lemon juice
2 egg whites
rind and juice 1 orange
300g natural low-fat yoghurt
extra orange to decorate

Method: Blend honey with juices. Add rind and yoghurt. Whisk egg whites till stiff and fold into mixture. Spoon into dishes and refrigerate up to 1 hour (or it will separate). Serves 4. 1 serve = 75 cal. (314kj).

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

Lincoln Prawns

1 kg Lincoln prawns, shelled and deveined
2T oil
3T butter
1 clove garlic
1/2c white wine
1/2c sherry
1 small tin of tomato soup
salt and freshly ground pepper
2T chopped parsley
2T finely chopped onion
1T lemon juice

Method: Once the prawns are cleaned, dredge lightly with a little plain flour. Heat butter and oil until it froths, drop in the garlic and toss the prawns in this till golden - it should not take more than 3 to 4 minutes. Lift out the garlic and drain off the oil and the butter into a small saucepan. Pour wine and sherry into the pan with the prawns and cook until the wine is reduced down to about a 1/3. This will take another 3 or 4 minutes only. Into the butter and oil put the onion and cook this very gently, with the lid on over a low gas flame. When golden through add soup, parsley and juice and season well. Combine with the prawn mixture and serve hot with rounds of buttered French sticks.*

*=suitable for cooking ahead and freezing
Note: 'Lincoln' = 'Port Lincoln'.
T=level metric tablespoon
t=level metric teaspoon
c=level metric cup

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.12.

French Onion Bites

1 packet Phoenician bread
2 tbsp chopped parsley
250g butter
1 tbsp Parmesan cheese
1/4 packet French onion soup
Dash Tabasco

Method: Cream ingredients and spread on bread. Cut into bite-sized pieces and place on oven trays butter side up. Bake at 150 degrees Celsius for 20-30 mins., or until golden brown and crisp. Store in an airtight container.

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

Chocolate Noodle Clusters (Quick and Easy)

100 gm packet Chongs Plain Fried Noodles
2 heaped tablespoons Peanut Butter
375 gm packet Choc Melts

Method: Place Choc Melts and peanut butter in bowl and melt in microwave oven. When melted, stir in noodles. Place dessertspoons full on a tray covered in plastic wrap and set in refrigerator.

Source: Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Shrimp Cheese Balls

250g cream cheese
1&1/2 teaspoons prepared mustard
1 teaspoon grated onion
1 teaspoon lemon juice
dash of salt and cayenne pepper
1/4 cup shrimp (drained)
cup salted mixed nuts (chopped)

Method: Soften cream cheese. Blend in mustard, onion, lemon juice, cayenne and salt. Stir shrimp into cheese mixture. Chill. Form into walnut sized balls and roll in chopped nuts. Makes about 3&1/2 dozen.

Source: contributed by H. Koenig 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.9.

Pineapple and Cucumber Salad

1 cup crushed pineapple
1 tbspn. gelatine
1/4 cup cold water
1/4 cup boiling water
salt to taste
1/4 cup sugar
1/2 cup lemon juice
2 drops green food colouring
1 small cucumber, peeled, seeded and grated

Method: Soak gelatine in cold water, then dissolve it in boiling water. Add and stir in well the salt, sugar, lemon juice and green colouring. Combine this with crushed pineapple and juice. Add cucumber. Pour the mixture into a wetted mould. Chill well. When ready to serve turn out on to lettuce. Serves 4-6.

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.

What Nots

1 tin condensed milk
9 crushed Weetbix
1 cup sultanas
1 tbls cocoa

Method: Mix ingredients and leave for 20 mins. Then roll and coat with coconut.

Source: contributed by A. Harvie in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.109.

Weetbix Pastry

3 Weetbix
1 cup Self Raising Flour
1/2 cup melted Butter
1 cup Coconut
1/2 cup Sugar

Method: Crush Weetbix finely and add sugar, coconut and flour. Add margarine to dry ingredients. Press into greased 8 inch pie dish.

Source: Oodnadatta Cookbook (1986), p.90.

Apricot Cloud

3 egg whites
6 tbsp sugar
1&1/2 tsp lemon juice
3/8 tsp salt
3/8 tsp cream of tartar
3 cups pureed apricots (canned)

Sauce:
3 egg yolks
3 tbsp sugar
2 tbsp lemon juice
3 tbsp evaporated milk

Method: Beat eggs whites, salt, cream of tartar until doubled in volume. Beat in sugar gradually until meringue forms soft peaks. Fold in apricots and lemon juice. Spoon into dishes. Top with sauce. SAUCE: Beat egg yolks and sugar until thick. Fold in lemon juice and evaporated milk.

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

Tuna Sweetcorn Mushroom Puffs

Choux Pastry:-
90g (3oz) plain flour
2 large eggs
45g (1.1/2oz) butter
3/4 cup water

Method: Sift flour. Place water and butter in medium sized saucepan. Bring to fast boil. Drop in flour all at once and stir quickly with wooden spoon. Slightly cool mixture. Beat eggs well and add slowly to mixture beating well. Drop in dessertspoonfuls onto oven tray. Bake for 30 min. at 200C (400F). Remove from oven, make a slit in the side and remove any soft part which is not dry - return to oven for 5 minutes. Using a sharp knife break each case in half.

Filling:-
1x125g (4oz) tin of either tuna, sweetcorn, mushrooms or crab meat
1.1/4 cups milk
Salt and pepper to taste
30g (1oz) plain flour
30g (1oz) butter

Method: Melt the butter in the saucepan, add the flour, stir with wooden spoon then gradually add the milk stirring until it boils and thickens. Add the tuna, sweetcorn, mushrooms or crab meat and mix well. Fill the cases and reheat. Serve hot.

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

Curried Macaroni Salad

2 cups chilled cooked macaroni
1 green (or red) pepper
2 tablespoons sultanas
Chopped pineapple
1 green (or red) apple, chopped with skin on
3 tablespoons walnuts
3 chopped shallots

Dressing:
1/2 cup salad oil
1/3 cup vinegar
1 clove garlic
1 tablespoon sugar
1 dessertspoon curry powder
Salt and pepper to taste

Method: Mix all vegetables and macaroni together and pour over salad dressing. Serve with greens and tomato wedges.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.133.

Crisped Prawn Sticks

1 French bread stick

Filling:
125g soft butter
1 cup grated matured cheese
1 can 100g cocktail prawns or shrimps, drained
2 tbspns. gherkin spread
1/2 tspn. salt
Pepper to taste

Method: Beat all ingredients together til well blended. Cut bread 3/4 way through into approx. 14 slices. Spread the filling between each slice and a little over the top crust of stick. Wrap in foil. Place on a rack over hot coals or bake at 200 degrees C for 15 mins til bread is heated through and crisp. Serve in a serviette lined basket.

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.46.

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]).