Spicy Salmon Savouries

Potato Pastry

2 cups mashed potato (500g. potatoes, uncooked)

1/2 cup wholemeal S.R. flour

1.1/2 cups dry packages breadcrumbs, approx.

1 egg

Oil for deep frying

Filling

220g. can red salmon drained

1 onion, finely chopped

1 clove garlic, crushed

1 teaspoon butter

1/2 teaspoon grated green ginger

1/2 teaspoon ground cumin

1/8 teaspoon chilli powder

1 tablespoon chopped green shallots

1 tablespoon chopped fresh coriander leaves, or parsley

Tangy Sauce

1/2 cup mayonnaise

1/2 cup tomato sauce

1/2 cup thousand island dressing

Method: Combine potatoes and flour, mix in egg. Sprinkle a flat plate thickly with breadcrumbs. Drop tablespoons of Potato Pastry on to crumbs, flatten out with fingers to 5 cm rounds. Drop teaspoonfuls of filling onto rounds, fold pastry over, pinch edges together, toss again in breadcrumbs. Deep fry in hot oil until golden brown. Drain on absorbent paper, serve with Tangy Sauce.

Filling: Add onion, garlic and butter to pan, cook, covered, few mins. until onion is just tender. Mix in salmon, ginger, cumin, chilli, shallots and coriander. 

Tangy Sauce: Combine all ingredients. Makes about 18.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.

Rum Pudding

1 small jam roll

1/2 cup sugar

1 heaped tbs cocoa

1 tbs gelatine

whipped cream

1 tin Carnation milk

1 heaped tbs Nescafe

1 tbs rum

1/2 cup hot water

walnuts, cherries/strawberries

Method: Line a basin - bottom and sides with slices of jam roll. Beat chilled Carnation milk, add sugar (slowly), Nescafe, cocoa and rum. Beat in gently, then stir in gelatine dissolved in hot water (when cool). Pour mixture into basin and set in refrigerator. Turn out of basin and cover with whipped cream flavoured with rum. Decorate with walnuts and cherries or strawberries. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.28 ['Autumn Menu']

Honeyied Chicken (Microwave)

8 pieces of uncooked chicken

1/4 cup wine or water

1 cup carrot straws

1 pkt french onion soup

2 tblspns honey

Method: Place chicken pieces into a shallow casserole sprinkle soup over. Pour over this the water or wine then add honey drizzled over evenly. Add the carrots & cover with lid or with gladwrap. Cook for 10 min on HIGH in microwave. Then cook for 20 minutes on Medium. Serves 4.

Source: contributed by L. Schubert in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.35.

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NOTE: Unusual Coleslaw will return in August 2012.

Tomato and Crab Soup

440g can tomato soup

30g butter

1 onion

1 clove garlic

1/2 cup water

1/2 cup sour cream

200g can crab

1 tabspn chopped chives

1 tabspn dry sherry

Method: Melt butter in pan, add finely chopped onions, crushed garlic, cook until tender. Add undiluted soup, water, cream, drained flaked crab, stir until smooth. Heat soup gently, do no[t] boil.

Add chives and sherry, stir through and serve.

Source: contributed by Suzanne in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.9.

Steak & Mushrooms with a Cheesy Crust

500g cubed blade steak

2 cups sliced mushrooms

1 can hearty beef soup

2 tbs oil

1/4 cup red wine

Method: Brown steak in hot oil, in batches, place in casserole dish. Fry mushrooms gently until soft, add red wine allow to reduce by half. Add soup mix well and add to casserole dish. Cover and bake in moderate oven for 40 - 50 minutes until meat is tender.

CHEESE CRUST

1 tbs marg or butter

1/2 cup grated cheese

1 cup SR flour

1/3 cup milk

Rub marg or butter into flour. Stir in half the cheese, then enough milk to form a soft dough. Pat dough out, cut into pieces and place onto casserole.

Sprinkle with remaining cheese and return to oven for 20 - 25 minutes. Serve with peas and carrots.

Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.29.

Pumpkin and Prune Cake

250 g butter

1 teaspoon grated orange rind

1 cup castor sugar

3 eggs

1/4 cup orange juice

3/4 cup cold mashed pumpkin

1/2 cup finely chopped mashed prunes

2 cups self-rising flour

1/3 cup milk

Method:

1. Cream butter, orange rind and sugar together until light and fluffy.

2. Add eggs one at a time, beating well after each addition.

3. Stir in orange juice, pumpkin and prunes, then sifted flour alternately with enough milk to give a soft consistency.

4. Spread into greased deep 20 cm round cake tin with base lined with greaseproof paper, oven 1 to 1.1/4 hours.

5. Stand 5 minutes, turn onto wire rack to cool.

Serves 4 (Sweet)

Source: Taste the World: Thebarton Senior College. A Multicultural Recipe Book produced by DOYAN A Young Achievement Australia Company (Thebarton [Adelaide], n.d.).

Spinach & Strawberry Salad

250g baby spinach

2 punnets strawberries, quartered

chives

60g slivered almonds, toasted

Toss all ingredients in a large bowl

Dressing:

2 spring onions, chopped

1/2 tsp paprika

1/2 cup olive oil

1/2 tsp Worcestershire sauce

1/4 cup cider vinegar

1/4 cup sugar

Method: Put all dressing ingredients in a jar with lid.

Shake well and pour over salad ingredients just before serving.

Toss gently.

Source: Recommended by K. Taalman in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.19.

Delicious Pudding

Mix together in the order given:

1 tbspn butter

1/2 cup sugar

2 tbspn s.r. flour

juice of 2 lemons, rind of 1 lemon

add 1.1/4 cups milk

The beaten yolks of 3 eggs and whites of 2 eggs beaten stiffly.

Beat all together well, bake in mod. oven (stand in dish of water)

Source: contributed by Mrs D. Threadgold in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.155.

Tropical Dip

Combine 2 sachets Continental Chicken Vegetable Cup of Soup with 1 x 300 mls carton sour cream, 1/2 teaspoon mild curry powder, 1 teaspoon lemon juice, 2 tablespoons chopped pineapple pieces. Mix well and chill.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.9.

Whiting Bon Femme

500g (1 lb.) whiting fillets

2 tablespoons grated cheese

1/4 cup white wine

Mushrooms or tomatoes

1 tablespoon chopped onion

Method: Skin fillets and cut into small pieces, lay these in a buttered casserole dish, on top of onion sprinkle on the cheese and pour wine over. Cover with mushrooms, first saute the onion, skin and cook tomatoes until soft and pour on top of fish. Bake 20-30 minutes in a moderate oven.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.23.

Potato Quiche

500g potatoes

15g butter

salt

pepper

15g butter extra

125g frozen mixed vegetables

125 ham or bacon

1/2 cup grated cheddar cheese

300ml carton cream

2 eggs

Method: Cook potatoes in usual way until tender, drain, mash with butter, salt and pepper. Spread potato evenly over base and side of well greased 23cm flan tin. Place in oven for a short while to harden base. Heat extra butter in pan, add unthawed vegetables and chopped ham or bacon, cook few mins until vegs unthaw. Spread veg mixture over potato base, sprinkle with cheese. Beat cream and eggs together, carefully pour over filling in potato shell. Bake in moderate oven 40mins until golden brown. Stand 5mins before cutting.

Variation: instead of frozen veg, grated carrot and pumpkin, peas and sweet corn may be used.

Source: contributed by H. Gillings in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.14.

Chop Suey Australian Style

1 lb pork fillet

2 slices bacon

1 medium onion

1 pkt chicken noodle soup

pepper and salt to taste

1 small tin pineapple pieces

1 tin Hawaiin [sic] chop suey

1/2 cup sliced carrot

1/2 cup sliced beans

1 tblspn soy sauce

1 tblspn hot sauce

1 pepper (red or green)

2 cups water

shredded cabbage

Method: In frypan brown onion and meat in oil. Add water, noodle soup, sauces, carrot, beans, salt and pepper. Cook until tender. Add chopped bacon, pineapple (half the juice may be sufficient) and chop suey. Bring to boil.

Sprinkle shredded cabbage on top and with lid on simmer 10 minutes.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.11.

Bacon Savouries

1.1/2 cups grated cheese

1 egg, beaten

salt and bacon

1 tablespoon melted butter

2 teaspoons worcestershire sauce

Method: Add cheese, egg, sauce and salt to melted butter. Spread mixture on slices of bread, top with strips of bacon and bake in moderate oven 180C (350F) gas, 200C (400F) elec. until golden brown.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.15.

Banana & Chocolate Sponge Dessert

1 heaped tbs cocoa

1/2 pint water

Juice 1 orange/lemon

2 large bananas

few blanched almonds

1 dsp gelatine

1 oz sugar

2 egg whites

vanilla

Method: Slice bananas and arrange on base of individual bowls, sprinkle with juice. Dissolve gelatine in water, add slowly to cocoa and sugar, blending all well together. Whisk egg whites until stiff, fold into mixture lightly with vanilla and rest of juice. Pour over bananas to cover and top with split almonds. Serve with custard made with left over egg yolks or whipped cream. Serves 6.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.25 ['Autumn Menu']

Party Potato Balls

Method: Steam small new potatoes and then skin them. Smear with oil and roll in McCormick's Season All seasoning. Can be prepared well in advance and then reheated on a tray in oven before serving.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.48 ['Winter Menu']

Prawns in Brandy Sauce

Microwave setting: Maximum (Full)

Serves 4 Cooking time: 12 minutes

2 Garlic Cloves peeled and crushed

500 gm shelled Green Prawns

1 med Onion, finely chopped

freshly ground Black Pepper

1.1/4 cups Milk

1 tblspn Cream

30 gms Butter

1.1/2 tbspns Cornflour

Salt

2 tspns Tomato Paste

2 tblspns Brandy

To Garnish

chopped parsley

lemon wedges

Method: Place the garlic, onion & butter in a large bow[l]. Cover & cook for 4 mins. Stir in the cornflour, then blend in the milk, tomato paste, brandy, cream, prawns and pepper. Cook uncovered for 8 Mins, stirring halfway through. Season with salt. Sprinkle with parsley & serve with lemon juice.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.14.

Bride's Pie

1.1/2 cups cornflakes

1 tbspn cocoa

1/2 cup butter

3 tbspn sugar

Cream butter and sugar and blend with cocoa and cornflakes, press mixture into a medium sized serving dish, pressing it well around the edge with a fork. Set firm.

Filling:

1 level tbspn gelatine

1/2 cup cold water

2 or 3 egg whites

1 cup whipped cream

1 tspn vanilla

1/2 cup sugar

Method: Soften gelatine in cold water and dissolve over steam of hot water. Beat egg whites until stiff and fold in sugar gradually. Cool dissolved gelatine and add to beaten egg white. Fold in whipped cream and vanilla. Pile into crust and chill.

Source: contributed by E. Randle in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.155.

Choko Soup

1 onion chopped

2 cups cooked chokoes

500g (1 lb.) can tomatoes

1 teaspoon salt

1 bay leaf

Freshly ground black pepper

750 ml (3 cups beef stock using stock cubes)

250ml (1 cup) milk or cream

Chopped chives for garnish

Method: Place onions, tomatoes, bay leaf and stock in pan and bring to boil. Cover and simmer 15 mins. Remove bay leaf and cool. Mix to a puree in blender. Add chokoes to blender and mix until smooth. Return soup to pan, add salt, freshly ground pepper and milk and bring gently to boil. Serve hot with chopped chives sprinkled over. Serves six to eight.

Source: contributed by M. Frith in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.16.

Chicken and Asparagus Lasagne

Mix together:

1 x 440g can condensed cream of chicken soup

1 x 325g can asparagus tips and stems

1/2 cup milk

1 x BBQ chicken (broken up)

Method: Layer between sheets of lasagne, top with sliced tomato and grated cheese. Cook at 180C for 40 minutes.

Source: Recommended by H. Walker in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.31.

Carrot and Cheese Salad

carrots

matured cheese

Method: Peel and grate carrots. Grate matured cheese. Mix together.

Source: contributed by R. Short in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.20.

A Nice Nibble

Remove seedless grapes from stem and place in container suitable for freezing. Grapes must be eaten frozen. Can be served in a small dish or used as a garnish for sandwiches.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

Celestial Chicken

1 pkt Chinese noodle soup (Continental)

1/2 pint water

15 oz can pineapple pieces

Method: Put all together in a saucepan and add meat from 2.1/2 lb cooked chicken. Simmer 10 minutes. Thicken with 2 tablespoons cornflour. Add 3/4 cup cooked beans and carrot strips. Serve with boiled rice.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.28.