Spanish Beef Mornay

1 lb minced beef

1 med onion finely chopped

1 cup hot water

pepper to taste

1 carrot chopped

beef stock cube

16 oz can tomato soup

1 tsp salt

1 tsp curry powder

a little chopped celery

1 cup peas or corn or both

1 cup pasta or rice cooked

Method: Grease saucepan with butter and brown onion. Add celery, carrot, peas/corn, meat and water. Stir until meat loses red colour. Mix well and bring to the boil, stirring occasionally. Add curry and soup, 1 cup of pasta and add the stock cube. Place in greased casserole dish and sprinkle grated cheese on top. Brown in oven for 15-20 mins.

Source: contributed by K. Williams in Burra Kindy Cookbook (Burra, 2002).

Agar-Agar Pisang (Banana Jelly)

1 pkt. lemon jelly.

3 or 4 large bananas.

2 cups hot water.

1 tablespoon castor sugar.

Method: Dissolve jelly in hot water. Mash the bananas finely with a fork, adding sugar. When jelly is nearly cool, stir in the bananas and whisk thoroughly. Pour into wet mould and set.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.58.

Bacon & Cheese Toasties

1 pkt bacon pieces

500g grated cheese

1 egg

1 onion chopped finely

tomato or worcestershire sauce to taste.

Method: Mix together on top of stove until cheese melts. Butter 2 or 3 slices of bread, remove crusts. Quarter bread slices and place in gem trays, buttered side down. Place teaspoonfuls of mixture on bread and bake in moderate oven until golden brown.

Alternative: combine ingredients and mix well. Spread on buttered bread, place on oven tray and bake in moderate oven 20 mins. Cut into fingers.

Source: contributed by M. Maas [alternative by L. Algie] in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.7.

Pineapple Rice Salad

3 cups cooked rice

1 small green pepper

1 teaspoon prepared mustard

1 teaspoon chopped onions

1 msall red pepper

1 unpeeled diced red apple

1 x 500g tin crushed pineapple

1/2 cup chopped chives

1/4 cup mayonnaise

1 teaspoon celery salt

2 tablespoons sweet pickle relish

Method: Drain pineapple, dice vegetables finely. Combine ingredients with rice and season to taste.

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.53.

Anchovie & Garlic Dip

50 gms Butter

1 can flat Anchovy Fillets (Drained)

2 Cloves Garlic crushed

300 ml Thickened cream

Method: Saute Anchovies with butter and garlic. Add cream & bring to the boil. Simmer until cream thickens. Serve with sea crackers or uncooked vegetables - carrots, celery. Not suitable to freeze. Not suitable to microwave.

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

Polka-Dot Creamed Tuna

Kids will really love this dish. It's quick and filled with colourful vegies disguised in a creamy sauce. Serve in Tulip Bread Cups.

(Serves 8 children)

440g can diced mixed veg

1/3 cup chopped onion

3.1/2 tbsp plain flour

425g tuna in brine - drained and flaked

Chopped parsley

2 cups milk - approx.

90g butter or marg

salt & pepper to taste

Tulip Bread cups (optional)

Method: Drain vegetables, reserving the liquid. Measure liquid, adding enough milk to reach 2 cups. In a saucepan, saute onions in butter until soft. Stir in flour, salt & pepper until smooth. Add liquid slowly, and stir until thick. Stir in drained veg and tuna and simmer gently until heated through. To serve, spoon into Tulip Bread Cups on baking tray and heat. Garnish with chopped parsley before serving.

Tulip Bread Cups

8 slices bread

melted butter or margarine

Method: Trim crusts and brush bread slices with melted butter. Place each slice, buttered side up into cup of deep muffin tins - pressing into a tulip shaped shell. Bake in mod - hot oven until crisp and golden (approx 15-20 mins). Cool on a wire rack. Wrap well to freeze (up to a week), or store overnight in an airtight container. To serve, place shells on a baking tray, add filling, heat through in a moderate oven.

These shells will hold just about any filling from savoury mince to scrambled eggs.

Source: contributed by Karen O'Brien in Burra Kindy Cookbook (Burra, 2002).

Tuna Grapefruit Cocktail

2 Grapefruit

105g (3.1/2oz.) tuna drained

Pinch salt, cayenne pepper

1 teaspoon lemon juice

3 tablespoons mayonnaise

2 teaspoons chopped parsley

Method: Cut grapefruit in half, cut between the sections and remove the pulp and drain. Flake the tuna and mix with the grapefruit pulp, salt, cayenne pepper and lemon juice and mayonnaise. Chill. Fill the grapefruit cases with mixture and sprinkle with chopped parsley.

Source: Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.9.

Asparagus Nibbles

Method: Slice fresh brown bread thinly. Butter then remove crusts and place 1 piece of asparagus on bread and roll firmly. Place all rolls closely confined in refrigerator until firm then remove and slice in bite size pieces.

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

Ghosts of Christmas Past

MERRY CHRISTMAS!

A list of Christmas-themed posts from years past:

• Sour Cream Medley
• Tuna Pate
• Lincoln Prawns
• Mock Ham
• Tropical Bacon
• Rice & Mushrooms
• Jellied Plum Pudding
• Quick Tip - Cranberry Sauce
• Quick Tip - Vegetables
• Chilled 'Fruity' Soup
• Tomato & Crab Soup
• Mint Julep
• Nuts and Bolts

A number of recipes were from this

'themed' cookbook from Kangaroo Island:

American River C.W.A. Recipes 

for Christmas and Special Occasions (1998)

Mum's Holiday Sipper

13 oz Scotch whiskey or brandy

2 tbsp chocolate topping

1/2 tsp peppermint or coffee essence

1 ctn (250g) cream

1 tin condensed milk

Method: Do not add the whiskey or brandy until last. Mix together all other ingredients, gently mixing thoroughly. Don't over mix or it may curdle or separate. Add whiskey/brandy base and fold in. Pour into clean bottles, seal and store or refrigerate and serve chilled. Always good for New Year's Eve or an ideal Christmas/birthday gift.

Source: contributed by Bronwyn Williams in Burra Kindy Cookbook (Burra, 2002).

Pate Log

250g (8oz) liverwurst

1 medium onion

1/2 tspn salt

parsley

3 hard boiled eggs

90g (3oz) Plaza biscuits crumbed

1/2 tspn pepper.

Method: Chop hard boiled eggs and onions as finely as possible. Add liverwurst, biscuit crumbs, salt and pepper and blend thoroughly together. Form this mixture into a log shape, 2" in diameter. Cover thickly with chopped parsley. Chill well.

Source: contributed by J. Huston in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

Salmon Soup

1 onion, finely chopped

1.1/2 teaspoons curry powder

15g butter

2 x 440g cans pea and ham soup

3 cups water

180g salmon in brine

2/3 cup thickened cream

Method: Sauté onion and curry powder in butter, add soup and water, stir until mixture boiling, stir in drained salmon, serve with a spoonful of whipped cream in each bowl.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.14.

Chicken Wings in Plum Sauce

1 pkt chicken noodle soup

1 tbsp soy sauce

3 tbsp water

1/4 cup plum jam

1 tbsp sherry

1kg (14-16) chicken wings

Method: Combine soup, jam, sherry, sauce and water. Use to marinade [sic] chicken wings overnight or for a minimum 3 hours. Brush with marinade while cooking. Serve as a party savoury or main course with rice.

Serves 4 - 6

Source: Burra Kindy Cookbook (Burra, 2002).

Fluffy Sago Pudding

Four to Six Persons.

1 cup evaporated milk.

2 eggs.

3 tablespoons sugar.

Pinch of salt.

1 cup water.

2 tablespoons sago.

Vanilla flavouring.

Method: Heat milk in double boiler, add sago, and cook till clear. Beat egg yolks separately; add sugar and salt, and beat until very light. Stir into cooked sago and milk, and let come to the boil; add vanilla. Beat egg whites, and fold into mixture. Pour into a bowl. Serve very cold.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.57.

Tomato Cheese

3 large tomatoes

125g grated cheese

2 tbspn butter

1 egg

salt and pepper to taste.

Method: Skin tomatoes and cut up. Melt butter in saucepan add tomatoes and grated cheese and simmer for 10 mins, lastly add beaten egg and simmer for 3 mins. Keeps indefinitely.

Source: contributed by R. Short in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.8.

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.