Wacky Cake

3 cups SR flour
2 tblspn vinegar
3/4 cup oil
6 tblspn cocoa
1 3/4 cups sugar
2 tspn vanilla

Method: Mix dry ingredients. Make a large hole, add oil, vinegar & vanilla. Then add 2 cups water. Mix well but do not over stir. Bake in 10" x 12" lamington pan 30 - 35 mins in mod oven.

Source: contributed by Pauline Garrard in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.83.

Ham and Pineapple Dip

1 jar cream cheese
1/2 cup cream
4 slices ham (chopped very small)
2 slices pineapple (chopped very small)
2 gherkins (chopped)

Method: Beat cream until thick then add all other ingredients and chill until served.

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

Rice Salad Francaise

1 cup long grain rice
1/2 cucumber, peeled and diced
60g fresh mushrooms, sliced
2 radishes, sliced
1 small green pepper, cut into strips
125g Processed cheddar cheese, cubed
Salt and pepper
French dressing
Lettuce leaves
Chopped parsley

Method: Cook rice in boiling salted water until just tender. Drain well. Chill. Add cucumber, mushrooms, radishes, green pepper and cubed cheese. Season with salt and pepper. Pour over sufficient dressing to coat. Mix well. Place in a lettuce-lined bowl. Before serving sprinkle with chopped parsley. 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.61.

Tuna or Herring Mornay

1 small tin fish
2 med. size potatoes
1 cup egg noodles or spaghetti
1 tspn. anchovy sauce
1/2 pt. white sauce
Pepper and salt to taste

Method: Cook and mash potatoes. Cook noodles 20 minutes in boiling salted water. Place fish, potatoes, and noodles in two layers in casserole and use 1/2 tspn. anchovy sauce on fish in each layer. Pour white sauce over and place in medium oven for 30 minutes.

Source: contributed by G. Trezise in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.17.

Tangy Pork and Orange

2 tablespoons butter
2 teaspoons curry powder
1&1/2 cups orange juice
1 tablespoon cornflour
1/4 cup almond halves
500g lean pork cut in strips
1/2 cup chopped spring onions
1 cup thinly sliced celery
1 tablespoon water
1/2 cup natural yoghurt

Method: Melt butter in a heavy based frypan. Add curry powder and cook for 1 minute. Add pork and onions and cook over high heat until outside of meat is browned. Add orange juice and bring to the boil. Cover and simmer for 25 minutes, add celery. Blend cornflour with water until smooth, add to pan stirring constantly. Return to the boil and cook 5 minutes. Spoon into a serving dish, sprinkle with almonds. Stir yoghurt until smooth and spoon over pork. Garnish with a few fine strips of orange rind if desired. Serve with rice or noodles.

Source: contributed by E. Wagner 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.32.

Chunky Tuna Soup

1 Onion finely chopped
15gm butter
2 x 440 gm cans Pea & Ham Soup
2/3 cup thickened cream
1 1/2 tspn curry powder
3 cups water
180 gm can Tuna Chunks in brine

Method: Saute onion and curry powder in butter, add soup & water, stir until mixture reaches boiling point. Stir in drained tuna, serve with a spoonful of whipped cream in each bowl.

Source: contributed by Betsy Stewart in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.5.

Savoury Chicken Casserole

500g mince meat
1 onion diced
1/8 tsp pepper
1 cup cooked rice
1 packet chicken broth mix
3 cups water

Method: Combine all ingredients in a casserole or a stewpan. Cover and bake or simmer for 1&1/2 hours. Serve as a casserole with vegetables or as a delicious snack or savoury on toast with salad.

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]).

Luncheon Salad

3 cups sliced beetroot
2 cups cooked string beans
1 cup French dressing
3 tbspns. mayonnaise
1 cup crushed pineapple
1 lettuce
2&1/4 cups cottage cheese

Method: Marinate beetroot and beans separately in dressing in refrigerator for 2 hours. Wash and drain lettuce and arrange leaves in the centre of a serving dish. Mix cheese, pineapple and mayonnaise until well blended. Pile this mixture on top of lettuce leaves then arrange marinated beetroot and beans around lettuce leaves. Chill to serve. Serves 5-6.

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.58.

Cheese Log

500g matured cheddar
250g cream cheese
1 cup walnuts
chilli powder
1 clove garlic, crushed

Method: Have cheese at room temperature. Blend with nuts and garlic. Make 2 rolls about 4cm in diameter. Roll in chilli powder on a piece of waxed paper until well coated. Chill. Serve with assorted crackers. May be made ahead of time and either refrigerated or frozen.

Source: contributed by M. Roncker 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.

Homestead Fry

This uses Continental rich beef soup with noodles.

potato
lamb's fry
3 rashers of bacon
1 chopped onion
1 pkt Continental rich beef soup with noodles
1 tomato
parsley

Method: Line base and sides of a casserole dish with slices of raw potato. Prepare lamb's fry, dust with flour, and fry until browned, then fry bacon and onion. Drain and place in casserole with finely chopped parsley and sliced tomato. Cook soup 5 mins. with 1/2 pint water and pour on top. Cover and bake in moderate oven for 45 mins.

Source: contributed by M. Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970), p.31.

Veal and Chicken Salad

2 cups cooked chicken chopped
1 cup cooked veal chopped
1/2 cup chopped walnuts
1 cup diced celery
1/2 teaspoon salt and pinch of pepper
Lettuce or cabbage leaves
1/2 cup mayonnaise
stuffed olives

Method: Combine all meat, celery and chopped nuts with the mayonnaise and season with salt and pepper. Toss until mayonnaise binds the solids together and spoon mixture onto lettuce or cabbage leaves. Top each serving with a stuffed olive and chill before serving.

Source: contributed by A. Myers 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.54.

Pineapple Sweet

4 pineapple jellies
1 tin carnation milk (chilled)
1 tin crushed pineapple

Method: Make 2 jellies and add drained pineapple and allow to set in large flat dish. Make up 2 jellies with 1 cup juice and 1 cup water. Beat milk until thick then gradually add jelly-juice mixture (cooled). Pour over set jelly. Cut into squares and top with whipped cream. Serves 25.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.78.

Celery Sticks

5cm (2 inch) lengths of celery
Cottage cheese
Salt and pepper
Poppy seeds
Paprika
Chopped parsley
Grated onion

Method: Fill lengths of celery with cottage cheese which has been seasoned to taste with salt, pepper and grated onion. Sprinkly [sic] with poppy seeds, paprika or chopped parsley. Chill before serving.

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

Baked Cucumbers

6 cucumbers
2 tablespoons wine vinegar
2 teaspoon salt
1/4 teaspoon sugar
2.1/2 tablespoons melted butter
3 tablespoons chopped chives or shallots
1/2 teaspoon fresh herbs
1/4 teaspoon pepper

Method: Peel and half cucumbers lengthwise and remove seeds. Cut into 1.1/2cm strips and then into 5cm pieces. Let stand with vinegar, salt and sugar for a minimum of 1 hour. Drain, dry, place in shallow dish with butter, herbs and pepper. Cooked uncovered for 1 hour in a moderate oven stirring gently once or twice. If overcooked they will turn brown.

Source: contributed by K-A. O'Reilly 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.41.

Baked Pineapple Roly-Poly

1 20 oz. can pineapple pieces
2 cups S.R. Flour
2 tbspns. butter
2 tbspns. water
Salt
1 egg
1/2 cup milk

Method: Drain pineapple. Sift flour and salt in bowl. Rub in butter. Beat egg in a cup and add milk. Add to flour and make a scone dough. Roll into a rectangle shape. Spread pineapple over with a little sugar. Roll up like a jam roll. Lift into a greased dish. Pour the pineapple juice over it. Bake about 30 minutes. Serve with custard.

Source: contributed by E. Willoughby in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.4.

Barbecued Pork Bites

2 tablespoons Soy sauce
2 tablespoons salad oil
2 cloves garlic (sliced)
Tooth picks
1/4 teaspoon sugar
Piece of cinnamon bark
6 cloves
500g (1lb.) leg pork
Pinch of cayenne pepper

Method: Combine Soy sauce, salad oil, garlic, cayenne, sugar, cinnamon bark and cloves in a bowl. Cut pork into bite sized strips or cubes, place in marinade, coating each piece thoroughly. Refrigerate meat for 1-2 hours, stirring occasionally. Heat a little salad oil in a pan, briskly cook meat cubes for 6-7 minutes or until tender. Serve meat sections in a chafing dish or covered casserole. Supply tooth picks for guests. If liked, pineapple could be heated in the pan and served with the meat.

Source: contributed by K. Hughes in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.10.

After Dinner Mints

125g "philly" cream cheese
60g butter
1t peppermint essence
500g icing sugar
Cooking chocolate
Toasted blanched almonds

Method: Cream together the cheese and butter until soft and creamy. Mix in the peppermint essence and the sifted icing sugar to form a soft (but not sticky) paste. A little extra icing sugar can be added to the mixture if it is needed. Roll small teaspoonsful of the mixture into balls. Place in the refrigerator to set for 1-2 hours. Lastly dip each mint into melted cooking chocolate, and top with a blanched, toasted almond.

Source: 1979 Christmas Cookery with Gas from the Home Service Department South Australian Gas Company ([Adelaide]: South Australian Gas Company, 1979).

Beef and Mushroom Rolls

250g mushrooms, sliced
2 tbsp margarine
6 thin slices round steak
1&1/4 cups water
1 onion, chopped
2 tbsp sherry (dry)
1 packet Hearty beef soup
2 tomatoes, chopped

Method: Lightly fry onions and mushrooms in margarine. Add sherry, simmer 5 mins; trim and pound steak till thin. Spread mushroom mix on each slice. Roll up and pin with toothpicks. Place in casserole. Combine soup, water and tomatoes. Pour over rolls. Cover and bake 180 degrees Celsius for 1&1/2 hours. Serves 6 with salad.

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

Duchess Salad

1&1/2 cups water
1 pint lemon jelly
3 tbspns. lemon juice
3 tbspns. pineapple juice
2 cups shredded cabbage
1 cup pineapple pieces
1/2 cup chopped celery
2 tbspns. chopped red pepper

Method: Boil the water and pour it over the jelly, stir to dissolve. Add lemon and pineapple juice. Chill until the jelly is about to set then combine it with the cabbage, pineapple, celery and red pepper. Pour the salad into a wet mould. Chill until set, then unmould it on to a bed of lettuce. Serves 10.

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.57.

Stuffed Prunes

Prunes
Preserved ginger
Non-fat cottage cheese

Method: Remove stones from prunes and spoon cottage cheese into the cavity. Top each piece with a piece of ginger.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.7.

Steak and Mushroom Mornay

750g minced topside
1 onion chopped
2 cloves garlic chopped
1 red or green pepper chopped
salt and black pepper
1 cup water
1 pkt. Maggi mushroom soup and half the quantity of water suggested
1 large tin of mushrooms in sauce

Method: Fry meat in 3 tablespoons oil, until meat browns. Add onion, garlic and pepper and cook until flavour is through the meat. Mix all remaining ingredients. Bring to boil stirring constantly. Simmer for 1 hour.

Source: contributed by J. Fisher 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.12.

Crispy Topped Casserole

500g mincemeat
1 chopped onion
80g butter
1 pkt. Dutch curry and rice soup
1/2 cup breadcrumbs

Method: Fry in 50g melted butter, mince and onion till brown. Add soup mix. Blend in 2 cups water. Bring to the boil. Turn into oven-proof dish. Top with breadcrumbs tossed in melted butter. Bake in moderate oven for 45 minutes.

Source: contributed by H. Blair 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.15.