Cranberry Orange Cups

4 medium-sized oranges

1 small (8 0z.) can whole berry cranberry sauce

Method: Cut oranges in halves across segments, and scoop out flesh with a spoon. Remove pith from orange segments and discard, with pips. Place orange flesh in a basin, add contents of can of cranberry sauce; mix together. Pile into orange cups. Serve around turkey.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 126.

Brown Pears

Equipment Needed:

1 2 litre ovenproof dish

Measuring cups and spoons

Preparation Time: 5-10 minutes

Cooking Time: 30-40 minutes

Serves 4 persons

Ingredients:

4 pears

500 ml warm water

1/2 cup sago

1 tablespoon butter

1/2 cup brown sugar

Method: Wash pears and leave whole. Place in a casserole dish. Dissolve sugar and butter in warm water and pour over pears. Place sago around pears and cook in oven 30-40 minutes at 180 degrees C. Serve with cream or ice cream.

Source: Quick and Easy Desserts (Kent Town: The South Australian Country Women's Association Incorporated, 2002)

Mince Mornay

500gm Mince

1 tin Tomato Soup

1 sm tin crushed Pineapple

Salt & Pepper

1 cup Rice (uncooked)

1 Onion chopped

1 dessertspoon Curry

Method: Brown meat & onion, add curry, rice, pineapple, salt & pepper, soup and small amount of water. Cook slowly for 1 hour, stir occasionally, add more water if necessary.

Source: contributed by J. Knight in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.19.

Salmon Roll

250 gms cream cheese

chopped mixed nuts

1 tblspn lemon juice

220 gms salmon drained

1 pkt French onion soup

Method: Soften cheese, add soup, salmon & juice. Make long rolls & roll in chopped nuts, wrap in foil & chill till firm. Serve. Serve on slices of cucumber or biscuits.

Source: contributed by P. Maloney in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.13.

Bacon Spinach Mornay

1 large bundle spinach

6 rashers bacon

2.1/2 cups white sauce

125g grated cheese

Method: Make white sauce, add cheese and cook over low heat, stirring until cheese has melted. Drain cooked spinach and chop finely. Add to sauce. Pour into oven proof dish and sprinkle with extra grated cheese. Cut bacon rashers in halves, arrange on top. Cook in oven until bacon is crisp.

Source: contributed by G. Kunoth in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.31.

Cabbage Rolls

1 lb Mince

1 Garlic clove

1 Onion, chopped

6 large Cabbage leaves

1 can Chicken or Tomato Soup

1/2 can Water

1 tspn Vinegar

1 oz Margarine

1 tspn chopped Parsley

1/3 cup Rice

1 Egg

1 stick Celery

Juice of 1 Lemon

Method: Combine mince, garlic, rice, egg, seasoning and mix well. Wash cabbage leaves and boil in salted water for 10 minutes until tender. Put mince mixture onto leaves, roll firmly into parcels and place in casserole dish. Saute onion and mix with soup. Cover the parcels with this sauce plus water and celery pieces, parsley, juice of 1 lemon, salt and pepper and simmer slowly for 2 hours.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.12.

Jellied Beetroot

1 large can of beetroot

1 packet port wine jelly

1/2 cup port wine

Method: Drain the beetroot, reserving the liquid.

Heat 1 cup of the liquid, pour over jelly crystals, stir until jelly is dissolved. Add the port wine. Put beetroot into a wetted mould and pour the jelly over and leave to set.

Source: contributed by Broken Hill Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.76.

Crab Triangles

250 gms Filo Pastry

125 gms butter

CRAB FILLING

6 green Shallots

1 tlbspn Madeira or Dry Sherry

2 Hard Boiled Eggs (optional)

1 tlbspn Chopped Olives

45 gms Butter

250 gms Crab Meat

1 Egg Yolk

Salt & Pepper

BECHANNEL [sic] SAUCE

1/3 Cup Milk

Sliced Onion

Few cracked Peppercorns

Some Mace (optional)

1/2 Bay Leaf

45 gms Butter

3 tlbspn Plain Flour

Green Herbs (optional)

Method: Finely chop shallots & saute in butter until softened. Flake crab & remove any bony tissue. Add to shallots with remaining filling ingredients and blend into bacchanal [sic] sauce. Lay filo pastry flat on a damp tea towel and cover with a 2nd tea towel, so pastry doesn't dry out. Melt butter and brush each sheet of filo & fold in half. Cut filo into 3rds. Brush with butter again. Place a large teaspoon of filling in corner and fold into triangles. Brush triangles with butter. Place on ungreased tray and bake in Mod over 190 C for 45 mins or until puffed & golden brown. Serve piping hot. (Can use any Seafood).

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.12.

Cheesy Mince

1 kg (2lb) potatoes

250g grated cheddar

250g raw minced beef

1 large onion

Method: Wash, peel and thinly slice potatoes. Skin and finely chop onion. Mix onion, beef and half the cheese. Alternately layer mince and potatoes in an oven proof dish ending with potatoes. Sprinkle on remaining cheese. Cook about 1.1/4 hours.

Source: contributed by M. Schultz in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.31.

Steamed Nut Loaf

2 cups Allbran

2 tablespoons golden syrup

1.1/2 cups sultanas

2 cups milk

2 cups plain flour

1 cup sugar

2 teaspoons [bi]carb soda

Method: Soak Allbran, golden syrup and milk overnight. Next day mix in sugar, flour and sultanas and place in four greased soup tins and cover with alfoil. Place in a large saucepan about 1/4 filled with boiling water and steam for 1.1/2 hours.

Source: contributed by S. Davidson in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.93.

Ambrosia

1 packet of marshmallows cut into 4 and soaked in 3 tbsp of sweet sherry for 20 minutes

1 cup coconut

300g sour cream

1 small can drained crushed pineapple

1 small can drained mandarin quarters

Method: Mix together, put into a serving dish and allow to stand until the next day.

Source: contributed by the Gawler Club to A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.154.

UPDATE 26/10/2013: I made this. It tasted sort of tutti-frutti-like but my mother's description of "like Amoxicillin" could also fit.

Orange Sponge Dessert

2 eggs

1/2 cup sugar

2 tbs hot water

1 cup orange juice

1 tsp gelatine

Method: Dissolve gelatine in hot water. Beat yolks of eggs and sugar until very light and cook till thickened in a double saucepan or over hot water. Remove from heat, add orange juice and allow to cool. Add gelatine and beat well, and lastly, stir in stiffly beaten egg whites. Whisk together and set in mould. Serve cold with cream or custard.

[Serves 6-8]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.47 ['Winter Menu']

Steak Parcels

Slices of Round, Topside Chuck or Shoulder Steak with fat removed. Potatoes, Onions, Capsicum, Tomato, Cheese, Bacon, Pkt French Onion soup, Lawry's Seasoning Salt, ground Pepper and Plain Flour.

Optional: Corn, Peas, Beans, sliced Carrots, sliced Sprouts, sliced Mushrooms, shredded Spinach or Cabbage, or any other favourite vegetable.

Method: For each serving, dredge steak in mixture of flour, salt and place in centre of a sheet of foil large enough to fold into a parcel, excluding all air. Top steak with any of the above vegetables and sprinkle with French Onion soup mix. Top with sliced cheese then a rasher of bacon. Sprinkle liberally with Lawry's Seasoned Salt and ground pepper. Fold foil over to seal and place parcels on oven slide and cook in moderate oven. Cook for 2 hours. Unfold foil and slide contents onto a dinner plate.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.28.

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.