Pineapple Flambé

1 fresh pineapple cut into quarters and then sliced

or 1 tin Golden Circle pineapple slices

1 dish rum (Bundaberg or Goddards)

1 dish brown sugar

1 dish of whipped cream

methylated spirits burner

metal forks

Method: Using the forks, each person dips a pineapple piece into the rum, rolls it in the brown sugar, heats over metho. burner, allow a short time to cool and dip into the whipped cream and eat. Don't forget to use the forks, it saves burnt fingers.

Source: contributed by T. Seidel 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.65.

Savoury Slices

Method: Spread thin slices of bread with butter and then sprinkle with a packet of French Onion Soup. Cut into shapes and bake on an oven slide - dry out thoroughly in a slow oven. Allow to cool and store in an airtight container.

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

Braized Steak with Carrot and Pineapple Sauce

2 lb. thick topside steak

1 cup breadcrumbs

1/2 small finely chopped onion

Pinch of seasoning

1 egg

Salt and pepper

1 dspn. brown sugar

1 carrot (cut into small dice)

1/2 cup pineapple (cut into small dice)

Method: Cut pocket in steak. Mix ingredients together, bind with egg, add a little milk if necessary. Stuff pocket of steak, sew up or fasten with skewers. Braise on bed of vegetables for one and a half hours.

Source: contributed by M. Wicks in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Impossible Savoury Pie

8 eggs 

1 cup wholemeal flour

2 cups milk

2 cups grated cheese

Filling:

400g tin tuna OR salmon

1 onion, finely diced

2 tomatoes diced

Method: Beat eggs then add flour, milk and grated cheese. Pour into a large pie dish and top with desired filling. Bake for 35-40 mins at 200C. Allow to cool for 5 mins before serving.

Variations: Other filling combinations could include: 2 cups of cooked chicken with 1 tin of chopped asparagus; 1 cup of diced ham with 3 cups of mixed, diced fresh or frozen vegetables; a 400g tin of kidney beans with 2 diced tomatoes and 1 teaspoon of chilli powder.

Hints: The flour in this recipe settles to form the crust when cooked. This is a good recipe for using up any left-over meats and vegetables. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.47.

Hors d'oeuvres

Method: Slit a prune and remove the seed, fill with a piece of marzipan and top with an almond. Always have dried apricots (small ones best) soaking in brandy, they will keep for years like that and when needed; drain and place a nodule of Philly cheese on each half and top with a piece of walnut.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.7.

Beef and Tomato Mornay

1 dsp butter

500g mince

2-3 rashers bacon chopped

1 can tomato soup

approx 50g cooked spaghetti

1 onion chopped

1 cup water

1 cup grated cheese

breadcrumbs

Method: Cook onion in butter until soft. Add mince and bacon and brown well. Stir in half the cheese and add soup and water. Bring to the boil. Add cooked spaghetti, cover and simmer for 30 mins. Put into a casserole dish, sprinkle with breadcrumbs and rest of the cheese. Bake until bubbling in a moderate oven.

Source: contributed by Ali Eberhard in Burra Kindy Cookbook (Burra, 2002)

Een Tow, Wat Kai

(Minced Chicken and Baked Beans)

Three Persons

1/2 steamed chicken, large.

1 small tin baked beans.

Method: Chop chicken into small pieces. Pour a little stock into a frying pan. Turn baked beans into this and make thoroughly hot. Add the chicken chopped into small pieces. Mix a tablespoon Chinese sauce and pour over chicken. Bring to boil and cook for a few minutes. Add a little fat, if desired. Serve in deep dish.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.42.

Pumpkin Soup

1 tbspn butter

2 chopped onions

4 cups chicken stock

1 kg pumpkin peeled and chopped

1/2 tspn nutmeg

375mls carnation milk.

Method: Melt butter and fry onion gently 2-3mins. Add stock and pumpkin. Bring to boil and simmer for 20mins or till pumpkin is tender. Puree in blender or sieve. Return to saucepan and add nutmeg and milk. Do not boil. Serve garnished with parsley. Note: instead of stock use 4 cups of water and 1 maggi chicken and garlic stock cube.

Source: contributed by E. Stehbens in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.6.

Gâteau Mary MacKillop

From Naracoorte in the South East of South Australia comes a new country cake: the Gâteau Mary MacKillop, using local ingredients (almonds, olive oil, lavender).

Image: van leuven culinaire

The recipe can be found at van leuven culinaire (found via the foodologist).

Country Rolls

4 hard boiled eggs

750g (1.1/2lb) boiled potatoes

60g (2oz.) grated cheese

15g (1/2oz.) butter

Salt and pepper

60g (2oz.) mushrooms

2 onions

155g (5oz.) bacon (3 rashers)

Beaten egg

Little flour

Bread crumbs

Method: Boil, mash potatoes, hard boil eggs and mash. Chop the bacon, mushrooms and onions and fry them together until cooked in the butter. Mix ingredients together and form into rolls. Dust with flour, dip in beaten egg and roll in breadcrumbs. Fry in deep fat until golden brown. Maybe frozen and reheated in oven if fried before freezing.

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

Salmon Pate

1/2 cup Hot Water

1 Chicken Stock Cube

220 gm Red or Pink Salmon

2 tspn Lemon Juice

1/2 cup Cream

1 tlbspn Gelatine

4 Shallots

1/4 cup Mayonnaise

Salt & Pepper

Method: Put hot water, gelatine & crumbed stock cube in blender, blend on high for 1 minute. Add undrained salmon, roughly chopped shallots, mayonnaise, lemon & salt & pepper, blend for 1 minute. Add cream, blend 30 secs. Pour mixture in lightly oiled containers and refrigerate to set. Serve with lettuce, toast triangle & wedge of lemon.

Source: contributed by Heather Allen in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.11.

Mini Fishy Frittatas

60g grated cheese

2 shallots finely chopped (optional)

1/4 cup wholemeal SR flour

95g can tuna well drained

2 eggs

3/4 cup milk

olive oil

Method: Place all ingredients in a bowl and beat with a fork until well combined. Brush patty or muffin pans with oil. Spoon 1-2 tbsps fish mixture into each. Bake at 190C for 12-15 minutes or until firm. Remove from oven and cool slightly before turning out.

Source: contributed by C. Nottle in Burra Kindy Cookbook (Burra, 2002)

Vanilla Slices

1 packet Sao biscuits

1 packet lemon jelly crystals

1/2 cup boiling water

600ml carton vanilla custard

1/2 cup cream

Method: Line a 22cm square tin with Alfoil. Cover bottom with Sao biscuits. Dissolve 1 packet jelly crystals in boiling water. Stir in the custard and cream. Chill until thick but not set. Pour over biscuits. Arrange more biscuits on top. Chill until set. Spread top with lemon icing and sprinkle with coconut. Cut into biscuit size pieces.

Source: contributed by M. Christian 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.91.

Mock Chicken

1 lb. tripe

1 thick slice of bread

1 tbspn. S.R. flour

1 dspn. lemon juice

Parsley

1 egg

Salt

Method: Boil tripe till tender in water with salt, then mince tripe and bread. Add S.R. flour, lemon juice, parsley and bind with egg, then form into balls and fry.

Source: contributed by M. Bristow in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Hint

To clean badly burnt saucepan, put out into sun and leave until it all dries and peels off (several days if necessary).

Source: Look and Cook: 1st/3rd Glenelg Scout and Cub Group (1971), p.58.

Delicious Chutney Chicken Wings

20 wings or 1kg thigh pieces

440g bottle mayonnaise

440g bottle chutney

2 packets French onion soup mix

Method: Mix mayonnaise, chutney and onion soup together. Pour sauce over chicken wings or thighs. Bake at 350C [sic] for 1 hour. Serve with rice or mashed potato. Serves 4-5 people.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.41

Lolly Banana Slice

1 pkt crushed malt biscuits

18 lolly bananas broken into 1/4's

1 tbsp golden syrup

1 cup coconut

1/4 lb margarine

1/2 tin condensed milk

Method: Melt margarine, syrup and milk together then pour over dry ingredients and mix well. Press into a greased tin. Set in fridge for 2-3 hours and cut into fingers.

Source: contributed by Elizabeth Wissell in Burra Kindy Cookbook (Burra, 2002)

Sally's Chook Boobs

2 chicken breasts diced

1.1/4 tsp chilli

penne pasta

1/3 jar basil & pinenut pesto

1.1/2 tsp garlic

150ml cream

1/2 capsicum

1 tomato

Method: Cook chicken breast & garlic, then add tomato and capsicum. Then add cream, pesto and chilli. Heat through and serve with cooked penne pasta.

Source: contributed by J. Lehmann in Burra Kindy Cookbook (Burra, 2002)

Cream of Asparagus Soup

Method: Melt 2 oz butter, add 2 oz flour and blend with 2 cups chicken stock. Stir until smooth and simmer 15 mins. Drain 340g can of asparagus cuts. Retain a few choice cuts and puree or sieve the remainder. Add to soup together with liquid from can. Add 1.1/2 cups of cream or milk and reheat (do not boil). Garnish with reserved asparagus and croutons if desired.

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

Curried Tuna

1 large tin tuna

1 small tin mushrooms

2 sliced onions

2 dessertspoons cornflour

2 teaspoons sugar

2 teaspoons chutney

1 tablespoon butter

1 dessertspoon sultanas

2 apples

2 cups stock or water

2 dessertspoons curry powder

salt and pepper

Method: Melt butter and lightly fry onion and apple. Mix all other ingredients together and put in a saucepan when onion and apples are cooked. Heat and thicken with cornflour. Heat and serve with rice.

Source: contributed by S. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.26.

Irish Cream Liqueur

1 bottle whisky - any kind

2 tins condensed milk - ordinary size

1 tin Carnation milk - 375mls

200g white chocolate

2 teaspoons coffee essence

2 small cartons pure cream - not thickened (400mls)

1 cup water

Method: Stir chocolate and 1 cup water over low heat (in small saucepan) until dissolved, using a wooden spoon. In basin, mix milks, then add coffee essence and chocolate. Stir well. Fold in cream. Add whisky last. Stir well. Strain into bottles and press any lumps out with wooden spoon. Always shake well before pouring (each time). Nice served with little ice cubes. Keep in fridge.

(Makes approx. two bottles).

Source: 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.103.

Seafood Spread

250g Philly cream cheese softened

2 tbspn tomato sauce

1 tbspn lemon juice

1 tbspn chopped onion and parsley

1 small can tuna drained and flaked.

Method: Mix well and chill.

Source: contributed by H. Gillings in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.