Apple & Chicken

Put in casserole, chicken breasts, sprinkle rosemary over chicken, cover with Apple Juice (Mountain Maid). Cook then drain off juice & thicken for gravy.

Source: contributed by F. Jones in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.

Rissoles

500g Mince Meat

1 cup Milk

1 Egg

1 Onion finely chopped

1 pkt Chicken Noodle Soup

Salt & Pepper

1 cup Water

1 cup S.R. Flour

1/2 cup Rolled Oats

1 Carrot grated

Parsley

(can add trombone & zucchini)

Method: Mix all ingredients together & cook on B.B.Q. or in frypan. Makes about 30.

Source: contributed by R. Hore in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.21.

Carrot and Corn Mornay

3 tbspn margarine

3 tbspn plain flour

3 cups milk

large tin creamed sweet corn

1 cup grated cheese

6 medium carrots

1 cup cooked peas

Method: Cook carrots and mash. Melt margarine over low heat, add flour, stir in milk, little at a time, add sweet corn then mix in carrots, peas, cheese and salt and pepper.

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

Mornay

1 onion

1/2 kg mince meat

1 tin tomato soup (medium)

1 tin spaghetti (medium)

3 beef cubes

Method: Brown chopped onion in a little butter, add 1/2 kg mince meat, cook and simmer. Add 3 beef cubes for taste. When meat is cooked add the tin of tomato soup and the tin of spaghetti. Top with grated cheese (allow to melt over the top) or crushed cornflakes.

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

Bullocky Jim's Red Gum Fish

1. Catch the fish (Redfin), do not clean.

2. Wrap in gum leaves (or paper).

3. Cover with fine ashes, above and below the fish. Finally place a good covering of hot coals.

Cooking time 20 to 30 minutes per 1 lb. of fish.

Serve: Take up and skin, remove inside of fish. Try it. Highly recommended.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.30.

Duke of Cambridge Tart

Pastry case (unbaked)

Mixed peel

1 egg

3 oz butter

3 oz sugar

Method: Sprinkle base of pastry case with chopped mixed peel. In a small saucepan, heat butter and sugar. When butter has melted a little, beat in egg. Heat mixture, then pour over peel and bake in moderate oven 20 minutes. Serve hot or cold. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.37 ['Winter Menu']

Avocado Cream Soup

1.1/4 cup Chicken stock

1/2 cup Milk

Salt and Pepper

2 ripe Avocado

3/4 cup Cream

Method: Peel avocados, remove seeds. Put chopped avocados in blender with milk and cream. Blend on medium speed till smooth. Place avocado mixture and chicken stock in bowl, stir until combined, then push through fine sieve. Season with salt and pepper. Refrigerate till cold. Serves 4.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.5

Chocolate Pears

block milk chocolate

2 tbs brandy

6 tbs milk

2 egg yolks

1/2 cup sugar

Method: Melt block of chocolate. In a separate bowl beat egg yolks and sugar, add brandy and milk. Add all to chocolate mix, cook over steamer until thick. Leave stick in pears. Peel pears and steam to soften slightly or use uncooked if well ripened. Dip pears into chocolate mix, then place in individual sweets dishes and chill. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.52 ['Winter Menu']

Pineapple & Chicken

Put in casserole, chicken pieces, sprinkle 1 pkt French Onion Soup over top. Tip 1 x 425gm tin crushed Pineapple over all and cook approximately 3/4 hour.

Source: contributed by F. Jones in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.

Beef & Pineapple Casserole

1 kg Meat cubed

1 pkt French Onion Soup

1/2 cup Red Wine

1 sml tin Pineapple Pieces

Method: Stir all together. Bake 1.1/2 - 2 hours or Pressure Cook for 15 mins.

Source: contributed by P. Garrard in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.29.

Chicken Paste

Boil 1 fowl until tender, with 1 onion, 1 tspn thyme and 1 chicken stock cube, salt & pepper to taste. When finished cooking there should be 1 pint of liquid in the pan. Mince the fowl and 1 raw onion. Put back into saucepan with the liquid and boil for 1 minute. Add 1/2 cup cream and boil for 1 minute. Keep in the refrigerator until used.

Source: contributed by T. Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.16.

Sunset Chicken (Microwave)

1 pkt French Onion Soup

1 clove Garlic crushed

2 tspns Worcestershire or Soy Sauce

1/2 cup Pineapple Juice

8 Chicken Drumsticks

1/2 cup Tomato Sauce

3 tlbspns Honey

Method: Combine all ingredients in a shallow casserole dish. Marinate for 1 - 2 hours or overnight in refrigerator. Cover and cook chicken on HIGH for 20 minutes turning 3 times and brushing with marinade during cooking. Serves 4.

Source: contributed by E. Turner in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.32.

British Mince

2 tbspn beef dripping or cooking fat

2 small onions, minced (or chopped finely)

1.1/2 lbs mince

2 cups beef bouillon (stock cube)

1 tbspn uncooked oatmeal (rolled oats)

salt 

freshly ground pepper

Method: Heat the beef dripping in a heavy saucepan. Add the onions and cook stirring constantly until the onions are soft and golden. Add the meat and brown it, stirring constantly to prevent lumping. Stir in the beef bouillon, the oatmeal and salt and pepper to taste. Simmer, covered over low heat for about 30mins. Serve on toast or with mashed potatoes or boiled noodles.

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.17.

Ham Dip

125g cream cheese

1 can devilled ham

1 tspn mustard powder

dash of tabasco sauce

salt and pepper to taste

1 tbspn sherry

Method: Combine all ingredients in a bowl. Beat until smooth and creamy. If necessary thin out with a few drops of milk. Serve with crisp crackers and celery sticks.

Source: contributed by T. Rosenzweig in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

Apricot Chicken

4 chicken breasts

1 pkt. French Onion Soup

1 tin apricot nectar

(add coconut if desired)

Method: Place chicken in baking dish, pour over nectar, sprinkle soup over top. Place in oven and bake for 1 hour.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.26.

Salmon Swiss Pie

250g. tin salmon or tuna

1 cup grated cheese

2 eggs

1 tablespoon grated onion

Pinch salt

1 cup milk

1 dessertspoon flour

1 uncooked pastry shell

Method: Drain and flake fish. Combine cheese, onion, flour and salt in bowl. Fill the pastry shell with bottom layer of fish, and top layer of cheese mixture. Beat eggs and milk and pour over the salmon and cheese layers. Bake in moderate oven until pie is firm in the centre.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.31.

Fruit Salad Slice

1 sm tin fruit salad (drained)

6 marshmallows (cut in pieces)

vanilla

6 sliced bananas

1 extra banana

1/2 pint cream

pinch icing sugar

Method: Whip cream, icing sugar and vanilla until thick. Add fruit and marshmallows and carefully add 1 tbs lemon juice. Spread on any biscuit base. Cut into squares to serve. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.49 ['Winter Menu']

Salmon Pate

1/2 cup hot water

1 tbspn gelatine

1 chicken stock cube

22g tin red salmon

4 shallots

1/4 cup mayonnaise

2 tspn lemon juice

salt

pepper

1/2 cup cream or yoghurt

lettuce leaves

Method: Vitamize water, gelatine and chicken stock cube. Add undrained salmon, shallots, mayonnaise and lemon juice, salt and pepper and blend until smooth. Add cream or yoghurt and blend again. Pour into mould or individual moulds. Refrigerate until set. Serve with lettuce leaves with toast triangles or with cracker biscuits.

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

Savoury Mince

1 lb. mince

1 large tomato

1 small tin tomato soup

1 large onion

1 dsspn curry powder

1 large tin spaghetti

Method: Brown onion and mince. Add chopped tomato and curry powder. Simmer 10 minutes. Add soup, simmer 10 minutes. Add spaghetti. Heat through.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.19.

Tomato and Orange Soup

1 15 oz. can tomato puree

2 cups chicken stock (or water & stock cubes)

1 finely chopped onion

1 thinly pealed strip of lemon rind

1 teaspoon tomato paste

1 bay leaf

6 peppercorns

Good pinch salt

1.1/4 oz. butter

2 level tablespoons flour

1/4 cup cream (whipped)

Orange rind or shreds for garnishing

Method: In a saucepan combine the tomato puree, stock, onion, tomato paste, lemon rind, bay leave, peppercorns and salt. Cover and simmer for 30 minutes, until the onion is tender. Rub the mixture through a fine sieve. In a clean pan, melt the butter, stir in the flour. Add the tomato mixture and stir until boiling. Simmer for a few moments. Add the orange juice and adjust the seasonings. Dish and garnish each bowl with a small spoonful of whipped cream, topped with shredded or grated orange rind. Serves four.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.24.

Note: the ingredient list omits orange juice.

Steak Marinee

6 thick oyster blade steaks

1 pkt French onion soup

2 tbs red wine

2 tbs water

Method: Line a baking dish with large piece of alfoil which has been greased with butter. Add oyster blade steaks. Sprinkle all over with French onion soup, then wine and water mixed. Fold back ends of alfoil and cover completely. Marinate for approx 1 hour. Cook in moderate oven (350°F). [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.50 ['Winter Menu']

Cream Lilies

4 Eggs

1 cp. Sugar

1 cp. Flour

1 tsp. Cream of Tartar

1/2 tsp. bi-carbonate of Soda

Method: Beat eggs and sugar to a thick froth. Sift in remaining ingredients, and mix well. Spoon onto buttered paper on an oven tray, a small tablespoon for each lily. Bake in moderate oven about 8 minutes. When cooked, roll quickly in the shape of a lily, and when cold fill with whipped cream, adding a spoonful of bright jelly on top. I always roll each lily straight from the oven, and I leave them there with the door open until each is rolled in its turn. They are easier to handle this way.

Source: contributed by Anonymous in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.46.