Piccalilli Cheese Balls

4 ozs. Creamed Cheese at room temperature

4 ozs. sharp Cheddar Cheese, grated

1/4 cup chopped Gherkins

1 dessertspoon chopped Pimento or Red Pepper

1 dessertspoon finely chopped Onion

1 pinch Garlic Salt

1/3 cup crushed Potato Crisps

Method: Combined all ingredients except potato crisps. Mix well and chill. Shape into balls and roll in potato crisps. Serve on toothpicks. Makes 1&1/2 dozen.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.79.

Yum Yums

1/2 lb. Marie biscuits

1 small cup coconut

1 tbspn. cocoa

1 tin condensed milk

1 tbspn. rum or sherry

Method: Crush biscuits and mix with other ingredients. Roll into small balls and cover with coconut. Put aside to harden.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.153.

Chicken Ooh La La!

2.1/2-3 lbs. chicken cut into pieces

2 onions (chopped)

1 clove garlic (crushed)

2 tablespoons red & green pepper diced

1/4 lb. sliced mushrooms

4 rashers bacon (diced)

2 or 3 peeled sliced tomatoes

1 stick celery (diced)

3 tablespoons flour

salt and black pepper

1 teaspoon mustard

1/2 cup white wine or dry sherry

1 large tin cream of chicken soup

Oil or butter for frying

Method: Cut chicken into bite size pieces and roll in dry ingredients. Heat butter in heavy pan[,] add mushrooms, peppers and onions. Cook gently with lid on till tender then drain. Now brown coated chicken all over. Add remaining flour etc. garlic, bacon, wine, tomatoes, soup and celery. Cook gently with lid on for 30 minutes. Add peppers, mushrooms and onions and cook another 30 minutes. Place onto flat dish and serve garnished with mashed potatoes and parsley.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.52.

Julienne Soup

4 cups stock

2 small carrots

1 turnip

2 onions

1/2 cup green beans or peas

Salt and pepper to taste

Parisian essence to colour

Method: Slice the onions finely, cut carrots and turnip into matches and simmer in the stock till tender. Add the beans or peas and salt and pepper to taste. Colour with Parisian essence. Serve with sippets of toast.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.16.

Mullet Mornay

500 g Mullet fillets

1&/2 cups frozen sweetcorn

1 jar of [C]ontinental Mornay Sauce

1&1/2 cups frozen peas

Method: Lightly grease casserole dish and line with mullet fillets. Mix together sauce and vegetables. Pour over fish. Top with breadcrumbs and grated cheese for extra flavour. Place in moderate oven for 1 hour.

Source: Contributed by Tracy Hill, Streaky Bay SA in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.63.

Hare Haselet

A very economical dish, for districts where hares are plentiful.

Cut meat off the bones and mince; add 1/4 loaf of bread, 1/2lb. bacon, onion -- all minced; 1 cup flour and season well with dried herbs; pepper and salt. Mix well together and form into 2 big rolls; put into greased meat dish with a slice of bacon on each roll, and cover with another dish; bake in moderate oven about 2 hours. Eaten cold, this is delicious.

Source: contributed by Mrs. O. Brettig, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.5.

Hawaiian Patties

1 lb. minced pork fillets

1/2 lb. minced veal

12 thin pineapple slices

3 level tablespoons apricot jam

1 egg

Pinch nutmeg

Salt and pepper

6 bacon rashers

Method: Mix together the minced meats, 2 tablespoons of the jam, beaten egg, and seasonings. Using a little flour, shape into patties same size as pineapple slices, place one between each two pineapple slices, wrap in a bacon rasher, and secure with a cocktail stick. Brush over with remaining jam. Place patties on greased baking dish; bake in moderate oven 45 minutes.

Source: Delicious Pork Recipes. Presented by the Australian Pig Society (S.A. Branch) & United Farmers & Graziers of S.A. (Adelaide: c1968-70), n.p.

Stuff

1 pkt. Marshmallows

4 ozs. Ginger

4 ozs. Cherries

2 ozs. Nuts

1 pkt. Malt Biscuits

3/4 tin Condensed Milk

1/2 pkt. Mixed Fruit

Method: Crush biscuits, cut up all other ingredients. Add condensed milk and mix altogether. Roll out into sausage shape, then roll in coconut. Place in refrigerator till set, then cut into slices. Keep in refrigerator wrapped in foil.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.68

Baked Apples

4 lge. red apples

2 tbspns. butter

4 tbspns. jam (any kind)

4 tbspns. caster sugar

1/2 cup water

whipped cream

Method: Core each apple well to make a hole through and fill each hole with 2 teaspoons of butter and 2 teaspoons jam. Place apples in a camp oven. Mix caster sugar, water and remaining jam together and spoon around the apples. Cover and cook in medium hot coals for 40-45 minutes. Serve apples with juices poured over them and whipped cream.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.50.

Savoury Casserole

2 cups half-cooked brown rice

1 small can whole kernel corn

1 large onion chopped

1 cup water

1 lb. [500 gm.] minced steak

1 medium can tomato soup

2 rashers bacon, chopped

salt, pepper and mixed herbs.

Method: Place a few knobs of butter in the base of an ovenproof dish. Add layers of rice, meat, tomato soup, drained corn, onion, bacon. Sprinkle with pepper, salt and a pinch of herbs. Add water and cook, covered, in a moderate oven for almost 1 hour or until meat is tender.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.32.

Stuffed Monkeys

Paste: Two cups flour, salt, 2 level teaspoons cream of tartar, 1 level teaspoon soda, 2 ozs. butter, 2 tablespoons sugar, 1 egg. Sift flour with rising. Rub in butter, add sugar, and mix into a stiff paste with well-beaten egg. Roll out about quarter of an inch, cut into 3-inch squares.

Mixture: Chop up 1 cup seeded raisins, 1 tablespoon mixed peel, 1 tablespoon sugar, 1/4 cup sultanas, 1 teaspoon ground cinnamon. Mix all together, and put on dessertspoonful in each square of paste. Fold over and pinch the edges together. Brush over with milk and dust a little sugar on each, and bake in a moderate oven till a golden brown.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.106.

Spring Scramble

Equipment Needed:

Sharp knife

Saucepan

Beater

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves 2

Ingredients:

3 Eggs

1/2 cup Milk

1/2 cup cooked Ham (diced)

2 teaspoons Margarine

1 packet Continental Spring Vegetable Soup

Method: Beat eggs, milk and soup mix together. Add ham. Melt margarine in saucepan, add egg mixture and stir over a low heat until thick and creamy. Serve with toast.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Condensed Milk Dip

Equipment Needed:

Mixing bowl

Serving dish

Ingredients:

1 can Condensed Milk

1 dessertspoon Mustard

1 small chopped Onion

Chopped Gherkins (from a jar)

Method: Mix all ingredients together well. Serve with dry biscuits. Will keep for weeks in airtight container in refrigerator.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Instant Salmon Pie

Equipment Needed:

Mixing bowl

Grater

Cup

Beater

23 cm Tart plate

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Serves 6

Ingredients:

125 grams (1/2 packet) Cheese Jatz biscuits (roughly crushed)

3 Eggs (lightly beaten)

1/2 cup Milk

1/2 cup Plain Flour

1/2 teaspoon Baking Powder

60 grams Butter (melted)

1/2 cup grated tasty Cheese

285 gram can Salmon, well drained and flaked

Handful fresh Dill, roughly chopped

Method:

Heat oven to 210°C. Place crushed biscuits in the base of the tart plate. Place milk, flour, eggs and baking powder in the bowl and mix until well combined. Add cheese, salmon, dill and melted butter and thoroughly mix. Pour over the crushed biscuits in the tart plate and cook in the oven for 35 minutes until puffed and golden brown.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Mock Strawberry Jam

6lb cherry rhubarb, 6lb sugar, 1 large tin pineapple or fresh pineapple if preferred. Cut rhubarb in very small pieces, spinkle with half of the sugar and leave overnight. Shred pineapple, sprinkle with 1 tablespn. sugar, also leave overnight. Next day bring rhubarb to the boil (add no water), add rest of sugar and pineapple. Boil until it sets -- about 1 hr.

Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.80

Frankfurt Mornay

Equipment Needed

Casserole dish

Wooden spoon

Saucepan

Grater

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Ingredients:

Sweet Corn

Tomatoes

Peas

Frankfurts

Grated Cheese

Method: Place in a dish 1 layer sweet corn, 1 layer tomatoes, 1 layer peas and 1 layer sliced frankfurts. Cover with a thick white sauce. Sprinkle with cheese and bake in a moderate oven (180ºC) 40 minutes or until golden brown.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Seafood Cocktail

4 tablespoons tomato sauce

2 tablespoons worcestershire sauce

1 dessertspoon sugar

Juice of one lemon

Juice of one tomato

One small tin oysters and juice

One small tin crayfish

Pepper and salt to taste.

Source: Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.12.

Zucchini Soup

1 tbspn margarine

1 small onion (chopped finely)

1 medium potato, peeled and diced

6 zucchini sliced

1 tspn salt

pepper

1 tspn mixed herbs

2 cups chicken stock

Method: Melt margarine over low heat, add vegetables, herbs and seasonings. Cover and cook gently for 10mins stirring occasionally (do not let vegs brown). Add 1 cup of the stock, cover and simmer for 30 minutes, cool slightly, puree in blender. Add rest of stock and adjust seasonings. Gently reheat, add a little cream if desired and serve.

N. B. Soup can be frozen after pureeing. Makes a bland but tasty soup, ideal for warmer weather.

Variation: 1 bacon rasher, sprigs of parsley or mint and 1 tspn sherry may be added.

Source: contributed by E. Keppler in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.5.

Chinese Chicken

1 pkt. Rosella Hotpot sweet and sour casserole base

450ml (1&1/2 cups) hot water

2 cups cooked chicken pieces

1 sliced onion

Method: Mix casserole base with hot water in a baking dish. Add chicken pieces and onion. Cover and bake at 180C (350F) for 1 hour, stirring occasionally. If no oven available, place in a large saucepan and simmer slowly on top of the stove. Serves 5.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.44.

Impossible Pie

1 cup sugar

1 cup coconut

1/2 cup plain flour

1 tspn. vanilla

4 eggs

2 cups milk

4 oz. (125g) melted butter

Method: Mix all together, put in a greased pyrex dish. Cook 30-45 mins. in a moderate oven. This ends up with a pastry type bottom, egg custard in centre, and a coconut top.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.115.

Ham and Corn Slice

1/2 cup SR flour, sifted

1/2 cup instant milk powder

4 eggs

30g melted butter

1/2 cup water

1 cup grated cheese

6 chopped shallots

125 chopped ham

310g can drained corn kernels

1/2 tspn. mixed herbs

salt to taste

tabasco sauce (drop)

1/4 cup chopped parsley

Method: Sift flour and milk together into a bowl. Combine eggs, butter and water. Pour into flour mixture and beat until smooth. Fold in remaining ingredients. Spoon into a shallow greased ovenproof dish and bake in a 180C oven about 25 mins. Serve sliced with salad. Serves 6.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.19.

Vanity Fair

2 tablespoons butter, 1 cup sugar, 3 eggs, 2 cups S.R. flour, 1 cup milk, pinch salt.

Beat butter and sugar together, add the eggs and milk and lastly the flour and sprinkle with the following; streusel, 1 tablespoon butter and 2 tablespoons plain flour; rub together until lumpy, then add 1 tablespoon sugar. Bake 1/2 hr slow oven.

Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.52-3.