Steak and Mushroom Casserole

oyster blade steak

cream

tin creamed mushrooms

seasoned flour

Method: Roll steak in seasoned flour and place in casserole. Pour over tin of mushrooms to cover. Put dob of cream on each piece of steak. Bake in slow to moderate oven 1&3/4 hours in covered casserole.

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.31.

Meat Balls in Tomato Sauce

1kg mince steak

1 large onion

Pinch of mixed herbs

1 egg

1 packet of French onion soup mix

1 large tin of tomato soup

A little flour

Method: Make meatballs with first four ingredients, drain on kitchen paper, make up tomato gravy in frypan by adding French onion and tomato soup together and bring to boil. Place meatballs in gravy and bring back to boil, cover, and simmer for 20 minutes. Serve with mashed potatoes. Serves 4.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.63.

Meat and Rice Pie

2 cups boiled rice

1 small egg beaten

1.1/4 cup tomato pasta sauce

S1/4 [sic] cup evaporated milk

salt & pepper to taste

10g butter melted

250g lean beef mince

1 extra egg

1/4 cup grated cheese

avocado slices, sour cream, paprika and parsley to serve

Method: Preheat oven to mod. 180C. Grease a 23cm pie plated [sic] with butter or oil. Combine rice and beaten egg. Spoon into the pie plate. Press over base and sides. Brown mince in a dry pan. Add pasta sauce and cook for 10 mins. Cool slightly then spoon into rice shell. Combine extra egg, evaporated milk, cheese, salt and pepper. Pour over the filling and baake [sic] for 30 mins. Serve hot with avocado, sour cream and paprika sprinkled on top. Garnish with parsley.

Serves 6

Source: contributed by Sheryl Jones in Burra Kindy Cookbook (Burra, 2002).

Sweet and Sour Chicken Livers

Six Persons

1/2 lb. chicken livers and giblets.

1 large cucumber.

1 onion.

Vinegar, salt and pepper.

1 tablespoon cornflour.

1/2 teaspoon Ve-tsin (gourmet powder).

Method: Quarter cucumbers lengthwise, and slice diagonally. Soak cucumber slices in a little vinegar. Fry onions, livers, and giblets. Remove from oil as soon as cooked. Put cucumbers in remaining oil and fry till three-quarters cooked. Add salt and pepper. Blend cornflour and Ve-tsin with a little water. Mix livers and giblets in pan. Pour in smooth paste of flour and cook for 2 minutes.

Source: contributed by N. Tan (Seremban) in Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.39.

Hint

"A garlic clove put in the heel of a shoe cures whooping cough."

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.144.

Oodles of Noodles with Ham & Cheese

1/2 of a 250g packet of egg noodles (or egg free)
200g (4 slices) lean ham
1.1/2 (150g) cups grated cheese
1.1/2 cups milk
3 eggs, beaten
1/4 cup plain yoghurt (optional)
4 chives or a small onion, chopped
Margarine or oil for greasing
1/2 pack spinach (frozen, thawed and liquid squeezed out)

Method: Cook noodles in lots of boiling water until just tender, drain. Combine cooked noodles with all other ingredients. Pour into lightly greased baking dish and place into a moderate oven (180C) for 30 minutes or until set. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.68.

Coffee and Pear Ring

1 tin pears in natural juice (825g)
1/2 cup pear juice
1.1/2 tbsp gelatine
1 cup hot coffee using 2 tsp coffee
vanilla essence
6 tsp sugar
2 tsp cold water
300ml carton cream

Method: Soften gelatine in cold water. Add sugar and hot coffee. Stir until dissolved. Add pear juice. Arrange pears rounded side down in a ring tin or mold. Add half the mix to the pears set. Whip the cream and vanilla. Mix with remaining coffee mixtre [sic] and spoon over and set.

Source: contributed by Judy Bruce in Burra Kindy Cookbook (Burra, 2002)

Kindergarten Steak

750g - 1kg round steak
2 dsp flour
2 tsp Worcestershire sauce
1 tsp vinegar
1 pkt French Onion soup mix
3 dsp tomato sauce
1 tsp sugar
1.1/2 - 2 cups water

Method: Place meat in a casserole dish. Sprinkle flour and soup mix on top. Combine all liquids and pour over meat. Cook at 180C for 1.1/2 hours.

Source: Burra Kindy Cookbook (Burra, 2002).

Apricot Chicken Casserole

1 large chicken
2 diced rashers bacon
1 pkt. French onion soup
1 small tin apricot nectar
1 red or green pepper (optional)
2 carrots
2 sticks celery

Method: Joint chicken and place in casserole with bacon, carrots, celery both cleaned and diced, plus pepper if being used. Mix the soup with the nectar and pour into casserole. Bake in gas oven at 160C to 170C for 1&1/2 hours or if preferred over very gentle heat on hotplate. Serve with creamed potatoes and green beans (quick and easy).

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.25.

Variation of French Onion Dip

1 x 200 gram Tub of Light Sour Cream
1/2 Packet French Onion Soup

Method: Mix together. Serve with raw vegetables or dry biscuits.

Source: contributed by Sharon Barrett in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.10.

Spicy Prawns and Ham

1 onion sliced
2 tablespoons dry sherry
1 carrot, peeled and diced
1/2 cup sliced green capsicum
2 tomatoes peeled and chopped
1 125g (4 oz) tin mushrooms
1 tin pineapple pieces
1 teaspoon grated green ginger
1/4 teaspoon chilli sauce
1 tablespoon soya sauce
1.1/2 tablespoons cornflour
2 tablespoons stock
2 tablespoons cooking oil
500g (1 lb.) shelled and deveined prawns
1/2 cup chopped ham or bacon
1 packet noodles, boiled and drained

Method: Combine onion, sherry, green capsicum, tomatoes, mushrooms, pineapple pieces and syrup, ginger, chilli sauce and soya sauce in a saucepan. Heat until boiling. Blend the cornflour with the stock and stir into the mixture. Stir until it thickens approximately 3 minutes. Heat oil, add prawns and ham and cook, stirring constantly for 3-5 minutes. Add to the vegetable mixture. Serve over hot noodles or with rice.

Source: contributed by G. Smart in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.25.

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.