Quick Chicken Dish

1 pkt Chicken Pieces (with or without skin), thickly coat chicken pieces with butter & coat with seasoned salt. Cook in Microwave - 10 minutes per 500 grams.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.31.

Fe[i]joa Cake

2 x 8" sponge tins, thickly greased with butter. Coat sides and bottom with cocoanut.

Beat 1 tin Carnation milk with 2 teaspoons vanilla until thick, add 4 tablespoons castor sugar and beat.

Dissolve 7 teaspoons gelatin in 1/2 cup boiling water, add to mix and beat. Add pulp of several Fe[i]joa and set.

Make lemon jelly with juice from tin of tropical fruit salad. Add a little of the fruit.

Join with cake mixture and cover with cream.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.52.

Swiss Top

1.1/2 cps. S. R. Flour

1/2 tsp. Salt

1/2 tsp. Celery Salt

Cayenne Pepper

1 oz. Butter

1 cp. cold mashed Pumpkin

1 Egg

1/2 tsp. Lemon rind

little Milk if required

Method: Sift flour, salt and pepper. Rub in shortening, add pumpkin, and lemon rind. Mix to dough with beaten egg and milk. Spread lightly on floured board, press 3/4" thick and put on top of meat. Glaze with egg and milk. Place in hot oven for 15 minutes until puff is well risen and golden brown. This top is O.K. on mince meat, steak and shepherd's pie.

Source: contributed by Mrs. R. Clarke (Spalding) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.65.

Mutton and Pork Surprise

2 shoulders mutton

250g. salt pork

4 tablespoons olive oil

Salt and pepper

2 carrots chopped

4 chopped onions

Chopped parsley

1 clove garlic chopped

1/2 bottle claret

Beef stock to cover

1 tin mushrooms

1 small tin champignons

4 tablespoons brandy

Juice of lemon

Method: Cut shoulder into bite sized pieces and roll in flour. Heat tablespoons each of olive oil and butter in frying pan and saute pork until crisp. Place pork in casserole and brown meat well on all sides in remaining fat. Season with salt and pepper. Add meat in casserole and pour in brandy. Brown carrots and onions. Add remaining ingredients and transfer to casserole. Pour wine and stock to cover. Cook in slow oven for 1 hour. Stir in 1 tablespoon butter worked with flour and cook for further 1-1.1/2 hours.

Source: contributed by P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.56.

Easy Beef Casserole

Stewing steak (enough for a meal) - chunk & place in casserole, sprinkle with port, add 1 pkt French Onion Soup, add 1 tin Cream Mushroom soup, sprinkle with granulated garlic[,] add chopped carrots & peas, cook slowly in oven for 3 - 4 hours.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.26.

Creamed Chicken with Riesling

1-2-3lb Chicken cooked

1/2 cup Green Capsicum

1 sml tin Champignons

1 tin Cream of Chicken Soup (must be Campbells)

1.1/2 cups cooked Ribbon Noodles

1 tblspn Plain Flour

2 oz Butter

1 lge Onion

1/2 cup chopped Celery

1/2 cup Riesling

1.1/2 cups Water with

(3-4 Chicken Cubes)

1/2 cup Cream

Method: Heat butter add onion, celery & capsicum & cook till tender (NOT BROWN). Blend in soup, flour & then chicken stock, Riesling to make a smooth sauce. Bring to boil & simmer gently for several minutes. Season to taste. Lastly add chicken which has been cut into bite size pieces, mushrooms & noodles. Blend in cream but do not boil again. Serve with baby carrots, green peas & potato straws.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.34.

Chocolate Mints

1 pkt menz malt biscuits

1 pkt white mints, round ones

3/4 cup sweet cond. milk

Method: Crush bisuits [sic] and mints, and mix all together. Roll out then cut into squares.

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.167.

Note: I have made these and they are strong and delicious. I used Arnott's Chocolate Ripple biscuits. They were extremely sticky to roll and cut: a good sprinkling of icing sugar helped with this, plus immediate refrigeration.

Hoppy Australia Day

Kangaroo Tail Soup

1 Kangaroo Tail, jointed

1 cup Split Peas or Pearl Barley

2 sticks Celery

1 Carrot

Onion

Salt and Pepper

Method: Cook all ingredients and simmer until meat falls off bone. Skim grease and strain - the meat can be used to make Kanga Burgers.

*

Kanga Burgers

Use Meat from Soup

Chopped Onions

1 slice Bread, soaked in Water

Salt and Pepper

1 Egg

Chopped Parsley

Method: Mix all together and form into patties, fry in hot oil or fat.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.124.

Bean Salad

3 hard-boiled eggs

2 cups cooked green beans

1 white onion chopped

1 cup mayonnaise

2 dsp mustard pickles chopped

2 level dsp gelatine dissolved in a little water

Method: Mix all ingredients together and allow to set in refrigerator.

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

Meatballs in Tomato Soup

1 lb mince meat

1 onion

salt & pepper

1 sml tin tomato soup

1/2 cup uncooked rice

Method: Mix all ingredients together (except tomato soup) form into balls put into casserole dish & pour over tomato soup and equal quantity of water. Cook for 1 hour.

Source: contributed by P. Penna in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.22.

Sausage Meat Tart

500g sausage meat

1 cup milk

1 onion

1 packet chicken noodle soup

2 eggs

Short Pastry: -

2 level tablespoons lard or dripping

1 level tablespoon butter

1/2 small cup milk

1.1/2 cups S.R. Flour

1/2 teaspoon vinegar

Method: Beat lard and butter to a cream with vinegar and a pinch of salt. Then add milk and flour. Line a dish with pastry, put in mixture and bake in a moderate oven.

Source: contributed by N. Smart in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.35.

Mystery Cake

2oz butter or margarine

3/4 cup sugar

1 egg

1 dspn vinegar

1/2 cup rolled oats

1.1/2 cups S.R.Flour

1/2 cup milk

1/2 cup chopped dates

1 raw apple, peeled and chopped

vanilla essence

Method: Cream butter and sugar thoroughly, add egg, mix well, then add milk, flavouring, rolled oats, flour, dates, apple and vinegar. Mix well and bake for 25 mins or until cooked.

Source: contributed by E. Dodd in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.115.

Crunchy Salad

2 pkts 2 Min. Chicken Noodles, soak in 1.1/2 cups of boiling water with:

2-3 tsp sugar

1/4 cup oil

3/4 cup vinegar

Let cool.

Slice finely:

1/4 cabbage

bunch spring onions

2 sticks celery

8 tbs slivered almonds

Pour noodle mix over top of mixed salad.

Even better to eat - next two days.

Source: Recommended by E. Singer in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.18

Spiced Beef and Spaghetti Mornay

1lb Mince Meat

1 lge chopped Red Capsicum

1 level tspn Curry Powder

1 level tspn Mustard Powder

1 cup cooked Peas

Salt & Pepper to taste.

1 lge chopped Carrot

1 lge chopped Onion

1 lge chopped Apple

1 tin Tomato Soup

1 cup cooked Spaghetti

Method: Sauté mince & onion till brown. Add all ingredients except peas and spaghetti. Simmer for 1/2 hour. Then add peas & spaghetti 5 mins before serving.

Source: contributed by R. Hore in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.20.

Bett's Apple Champagne

Peel and roughly slice 2 lbs apples and place in a large container. Add 1 sliced lemon and 1 dspn vinegar and 1.1/2 cups honey or 2 cups sugar. Cover with 8 pts water. Leave to stand 24 hours, strain and bottle. Makes about 6 bottles. Leave stand 5 days before using. Watch it fizz!

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.148.

source

Strawberries

1 tin condensed milk

250g (8 oz.) coconut

1 packet strawberry jelly crystals

Method: Mix altogether, leave in refrigerator for 1 hour. Shape into strawberries and roll in extra jelly crystals. Decorate with angelica to resemble leaves.

Source: contributed by S. Duke in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.124.

Cold Christmas Pudding

Equipment Needed:

Large saucepan

Mixing Bowl

Measuring cup and spoons

Preparation Time: 30 minutes

Serves 8 persons

Ingredients:

1 kg packet Mixed Dried Fruit

1 litre cold water

1/2 cup sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

3 firm bananas (sliced)

3/4 cup sweet sherry

3-4 tablespoons gelatine

Method:
Place fruit, water, sugar and spices in a saucepan and bring to boil, simmer for 10-15 minutes.

Remove from heat and add the bananas and sherry, put lid on saucepan and leave for 8-10 minutes. Stir in the gelatine which has been dissolved in a little cold water. Mix well and put into a basin or jelly moulds to set. Serve with cream, ice cream and/or custard.

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

*

And, a MERRY, MERRY CHRISTMAS to all!

source

Advokaat

9 eggs

1 tin Condensed Milk

1/2 bottle Brandy

2 dsspns Vanilla

Method: Beat eggs well, add condensed milk and beat. Bottle. Serve with Cherry Brandy and lemonade.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.100.

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.