Apple and Turnip Salad

2 turnips cooked and chopped

2 red apples cubed

1 stick celery thinly sliced

1/2 cup walnuts

French dressing

Method: Mix the warm turnips with the dressing and allow to cool. Stir in the remaining ingredients.

Source: contributed by Marion Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.71.

Garlic Prawns

1 tblspn. Butter

Salt and Pepper

1 tblspn. Garlic (crushed) to 12 prawns

Spatlace [sic] (late picking) Riesling or Moselle

Prawns

Plain Flour, Cream.

Method: Put butter in frying pan. Add prawns, salt and pepper. Cook until ivory white, then sprinkle over 1 tblspn. flour and cook until it has mixed in. Put garlic on top and cook until garlic has gone through. Now add riesling - enough to come halfway up the prawns. Then add enough cream to cover the prawns. Mix well and garnish with chopped parsley.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.6.

Cheese and Asparagus Savoury

2 tbspns butter

1 small tin asparagus tips

salt and pepper to taste

2 tbspns powdered milk

1 cup tasty grated cheese

1 dspn chopped parsley

Method: Cream butter, add powdered milk, salt and pepper and parsley. Lastly mix in drained asparagus. Chill. Spread on savoury crackers and decorate with olive slices.

Source: contributed by B. Swalling in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.161.

*

EXTRA! EXTRA! READ ALL ABOUT IT!

Kylie of Lucy Violet Vintage 

(and genius behind The Retro Cook-Off last year) 

is wearing a different frock every day in October 

to raise money for the Ovarian Cancer Research Foundation. 

So please pop over to her blog and check out her great outfits 

like an amazing 50s frock with proper petticoat 

and help out her challenge. 

Superb Potato Chicken

6 medium potatoes

1.5kg chicken

1 medium onion chopped

1 tbs parsley chopped

1/2 cup lean bacon, chopped

1 egg yolk

1 tsp sage

1 tbs oil

Salt & pepper to taste

Method: Peel, cook and mash potatoes. Mix together bacon, onion, potato[,] herbs, seasonings and egg yolk.

Place as much mixture under the skin as possible and remaining inside cavity.

Tie or skewer legs together.

Brush chicken with oil and bake in a moderate oven 180C for 1.1/2 hours.

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

Orange and Onion Salad

oranges sliced

onion sliced

pineapple sliced

sugar

pinch of salt

vinegar to taste

grated cheese

Method: Place a layer of fruits and onion in salad bowl. Sprinkle with sugar, salt and vinegar and repeat layers. Top salad with grated cheese.

Source: contributed by Kangaroo Island Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.73.

Pineapple and Cheese Spread

equal quantities of grated cheddar cheese and crushed drained pineapple

a little milk (if required)

crushed walnuts

Method: Mix and melt cheese and pineapple in a small saucepan, adding a little milk if required. Add chopped walnuts.

Use as a spread on cracker biscuits or as a filling for crisp celery fingers.

Source: contributed by Tea Tree Gully Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.45.

Cheese Olive Puffs

2 cups grated mature cheese

1 cup plain flour

1/2 cup butter/margarine

1 tsp paprika

salt and pepper

5 dozen stuffed olives (approximately 375g jar)

Method: Combined first 5 ingredients until well mixed and smooth. Take a small piece of cheese pastry slightly larger than the olive and roll into a ball. Make a hole with thumb, pop in an olive and roll to cover. Chill balls in refrigerator until firm, then freeze in a plastic bag until required. Take straight from freezer and place on a baking tray. Bake at 200C (400F) for 15 minutes until golden.

Source: contributed by Adelaide Legacy Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.44

Editor's note: in my family these are known as "sheep eyes", for the visual effect after one has taken a bite.

Rice Coleslaw

3 cups cooked Rice

1 cup grated Carrot

1/2 cup chopped Capsicum

2 cups shredded Cabbage

1 cup Pineapple pieces

1/2 cup chopped Shallots

Dressing:

1/3 cup French Dressing

1/3 cup Mayonnaise or sour Cream

Pinch Ginger

1/2 tspn Sugar

Salt and Pepper

Method: Add dressing to above vegetables and rice, blend well and season to taste. Garnish with extra pineapple pieces and toasted almonds.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.19.

Casserole (Salmon)

250g (80z) uncooked spaghetti

3 tablespoons butter

1/2 cup finely chopped onion

2 cups grated cheese

3 hard boiled eggs

1 cup milk

1 large tin salmon

salt and pepper

Method: Cook spaghetti in boiling water with salt. Simmer and stir occasionally until tender, drain well. Heat mushroom soup, butter and salt then milk gradually and stir well. Remove from stove and add onion, cheese, eggs and fish. Stir and add spaghetti. Turn mixture into casserole and bake when needed for 30 minutes at 150C (300F). Garnish with parsley.

Source: contributed by J. O'Shaughnessy in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.34.

Editor's note: the tin of mushroom soup is omitted from the ingredient list.

Seasoned Cauliflower

1 Whole Cauli

Beef, Sausage or Pork Mince

Bacon

Breadcrumbs

Herbs

2 Eggs

Cayenne Pepper (Pinch)

1 - 2 Cloves Garlic (Crushed)

Method: Blanch cauli for a few minutes. Mince stalks of cauliflower & bacon, stir in with seasoning. Place bacon on bottom of dish, then seasoning. Spread seasoning evenly & pat cauli into seasoning. (bacon can be placed on top if you want.) Bake in moderate oven for approx 30 minutes. Serve with a cheese sauce.

Can be served as a main course.

Can also be served as a vegetarian meal by making a tasty seasoning without meat - fruit & nuts make a nice alternative.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.15.

Sunday Night Mornay

500g sausages

1 cup chopped celery

1 tin tomato soup

1/2 cup peas

1 large sliced onion

2 cups cooked rice

2 large grated carrots

Method: Lightly fry sausages and onions. Place in casserole. Add other ingredients and cook in a moderate oven for 1 hour. Chopped bacon is a tasty addition.

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

Creamed Corn Scrambled Eggs

1/2 cup chopped ham

1 tablespoon bacon fat

4 eggs well beaten

1/2 teaspoon salt

1/4 teaspoon black pepper

1.1/2 cups creamed corn

Method: Fry ham in bacon fat until browned. Mix together eggs, salt, pepper and corn. Pour into frypan and cook over low heat, stirring frequently until just set.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.31.

Zucchini and Carrot Rissoles

125g pkt instant Mashed Potato Flakes

1.1/2 cups boiling Water

12 oz Zucchini

3 oz grated Cheddar Cheese

2 tbspns Milk

1 cup unprocessed Bran

Oil for shallow frying

1 oz Butter

1 Carrot

Salt and Pepper

1 Egg

1/2 cup ground Almonds

Method: Place potato flakes into bowl, pour boiling water over, stir quickly till well combined. Melt butter in pan, add coarsely grated zucchini and coarsely grated carrot, cook 5 minutes, stirring occasionally. Add cheese, salt and pepper, mix till cheese has melted. Add potato mixture, mix till well combined. Cool slightly. Divide mixture into 12 equal portions. Mould each portion into patty shape, brush with combined beaten egg and milk, toss in combined bran and almonds. Repeat the egg and bran process. Heat oil in pan, add rissoles, cook 3 to 4 minutes on each side or till golden brown.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.20.

Greek Salad

2 x 425g cans peeled Tomatoes

1 x 425g can sliced Beans (drained)

2 Onions, sliced

1/4 tsp each of Salt and sweet Basil

1 pinch Pepper

Method: Add all ingredients to saucepan. Simmer until onion is transparent. Serve as a vegetable accompaniment to grilled meat.

Variation: Used sliced, fresh zucchini instead of the sliced beans.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.15.

Tuna Dip

450 g liverwurst

2 tablespoons butter

1/4 cup chopped parsley

1/2 teaspoon dried thyme

1 pinch nutmeg

2 teaspoons grated onion

2 tablespoons cream

2 tablespoons brandy

Method:

1. Beat together butter and liverwurst until smooth,

2. Add remaining ingredients, beat again.

3. Place in a greased mould, refrigerate several hours or overnight.

4. Makes approximately 1.1/2 cups.

Serves 4 to 6 (Appetisers)

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

Meat Patties

500 gm Mince

3 cups S.R. Flour

1 can Bear Brand Evap Milk

1 pkt Chicken Noodle Soup

500gm Sausage Meat

2 Eggs

1 pkt French Onion Soup

Method: Soak soup in 1 cup boiling water. Add meat[,] eggs, S.R. Flour, Bear Brand Milk. Mix well, make into patties & cook.

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

Creamy Fish Pie

50g (2 oz.) butter

1 small onion

2 tablespoons cornflour

1 cup milk

Salt and pepper

250g (8 oz.) salmon or tuna

1 dessertspoon lemon juice

One 23cm (9") cooked pastry shell

Method: Melt butter and fry onion without browning. Blend cornflour, add milk and stir until thickens. Add salmon or tuna and lemon juice, season with salt and pepper. Cool slightly before placing into pastry shell. Mix 1 cup breadcrumbs and Parmesan cheese together and sprinkle on the top.

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

Egg and Onion Mornay

6 hard boiled eggs (chopped)

2 rashers bacon

1 onion

parsley

1 tbspn marg

salt

pepper

3 tbspn plain flour

2 cups milk

1/2 cup grated cheese

1/2 pkt cream chicken soup cooked in 3/4 cup water till thick

Method: Cook onion and bacon and place in casserole dish also eggs and cheese. Make a sauce by melting marg. stir in plain flour, then milk gradually pour over ingredients also soup. Add parsley, salt and pepper. Top with cubes of buttered bread.

Source: contributed by T. Gutsche in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.17.

Black Forest Cake

1 chocolate sponge

1 can dark pitted cherries

brandy

large carton cream

1 med block milk chocolate

1 tsp sugar

Method: Drain cherries and reserve 12-14 for top of cake. Cut remaining cherries in halves, draining on paper towel. Put a little brandy over the halves. Grate 3/4 of chocolate and mix to a paste with brandy. Beat cream until stiff, adding sugar and a capful of brandy. Remove frozen sponge from freezer and cut each half into 2 layers (4 layers in total). Spread each layer with chocolate paste, then cherry halves (flattened with fork), then layer of brandy cream. Decorate top with cream using star forcer. Put cherries on top and grate chocolate over top and sides. Make 24 hours before needed. Store in refrigerator. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.62 ['Spring Menu']

Uncle Percy's Chops

1.1/2 lb Lamb chops

1 Garlic clove

2 tbspns Flour

1.1/2 tbspns Sugar

2 tbspn Tomato Sauce

2 tbpsns Vinegar

1/2 tspn ground Ginger

1 tbspn Curry Powder

2 cups Water

Salt and Pepper

Method: Trim fat from chops. Crush garlic, combine all ingredients, pour over chops in baking dish and let stand for at least 1 hour. Cook uncovered in slow oven approximately 1 hour or until tender.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.25.

Watermelon Delight

Cut seeded watermelon into cubes, add thinly sliced onion and sliced orange and pineapple pieces - mint can be added for a refreshing taste. Sprinkle with a little sugar and vinegar.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.11.

Curried Crab Soup

1/2 cup rice

2 onion, chopped

1 tspns finely chopped fresh ginger

4 cups chicken stock

1 large carrot, peeled and grated

salt and pepper to taste

thinly sliced shallots

1 tabspns butter

3 tspns curry powder

1 tabspns flour

1 cup coconut milk or evaporated milk

1 x 170gm can crabmeat or use 1 cup cooked chicken

Method:
Beat butter, onion, garlic and ginger, cook till tender.

Add curry powder stir - cook 1 mins.

Add flour, blend and cook a few minutes.

Add stock and milk gradually, stirring till blended.

Add rice, stir, bring to boil, reduce heat and simmer 30 minutes, drain and flake crabmeat, add to soup season to taste and allow to heat.

Garnish with shallot slices.

Source: contributed by V. M. Smith in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.7.