Tuna Almond Saute

1/2 cup blanched almonds

2 tbspns. butter

1 finely chopped onion

2 x 185g cans drained tuna

310g can drained sweetcorn

1 red apple, washed and cubed

2 sticks sliced celery

1 tbspn. tomato sauce

1 tbspn. lemon juice

fresh ground pepper

1 tbspn. fresh chopped parsley

Method: Cook almonds in a shallow dish on HIGH for 1-1&1/2 minutes, until coloured. Allow to stand while remainder of dish is prepared. Melt butter in 2 litre casserole dish on HIGH for 1 minute, stir in onion, cover dish and cook on HIGH for 1 minute. Stir in remaining ingredients, including almonds. Cover dish and cook on REHEAT for 6-8 minutes. Stir thoroughly but gently after 3-4 minutes to heat through. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.180.

Mince and Tomato Scrapple

Equipment Needed:

Sharp knife

Measuring cup

Can opener

Saucepan

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Ingredients:

500g Minced Beef

1 tablespoon Oil

1 large can Tomato Soup

1/2 cup Water

2 Carrots (grated)

1/2 cup grated Tasty Cheese

3 cups left over cooked Pasta or Spaghetti

Method: Brown mince in hot oil. Add soup, water, onions, carrots and pasta. Cover and simmer for 10 minutes. Serve sprinkled with cheese accompanied by crusty bread and salad.

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

Garlic Apricot Prawns

Fresh green western king prawns

crushed garlic, fresh is best.

700 mls apricot nectar.

Method: I use my electric griller, or a B.B.Q. Heat plate until hot, add olive oil, add crushed garlic and toss until garlic browns, add peeled green prawns and toss with garlic until cooked 4 to 7 minutes. Pour apricot nectar over prawns. Keep tossing the prawns until they are coated with the nectar. Allow coating on the prawns to caramelize slightly. Remove and serve straight away.

Source: Contributed by Jill Cutting (Port MacDonnell, 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.35.

Lebanese Nibbles

2 ozs. Butter

2 ozs. grated Tasty Cheese

2 teaspoons French Onion Soup

Lebanese Bread

Method: Mix above ingredients and spread thinly on inside of split bread. Snip into triangles with scissors. Place on trays and bake in moderate oven about 10 minutes (150°C).

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.80.

Chunky Style Casserole

Equipment Needed:

Sharp knife

Large Saucepan or Stockpot

Preparation Time: 15 minutes

Cooking time: 12 minutes

Ingredients:

1 large Leek (sliced)

3 large slices Virginia Ham (diced)

2&1/2 cups Celery (cut into chunky pieces)

4 cups Brussels Sprouts

4 cups Carrots (cut into chunky pieces)

2 cups Parsnips (cut into chunky pieces)

1 dessertspoon Chicken Stock Powder

Method: Place all ingredients in a large saucepan or stock pot and add enough water to cover ingredients. Bring to the boil and boil for 5 minutes. Then add Brussels Sprouts and boil for a further 7 minutes. (Cabbage cut into squares can be substituted for the Brussels Sprouts). This is a tasty dish, easily prepared - a large quantity of which the left overs may be frozen and re-heated when the occasion arises. This dish could probably have the ingredients halved and still be plenty.

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

Banana Delight

Slice 6 bananas into an ove[n]proof dish and sprinkle with a little lemon juice. Beat 2 eggs and 2 tbspn sugar together. Stir in 2 dspn of honey and 3/4 cup coconut. Pour this mixture over the bananas and bake in moderate oven until a golden brown on top. Serve with custard or cream.

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Women's Guild, 1972), p.22.

Cheese and Gherkin Roll

7 ozs. SR flour

1 oz. cornflour

1&1/2 ozs. butter

grated cheese

1 chopped gherkin

1 small chopped onion

1 egg

1/2-1/4 cup milk

Make dough of flour and butter, milk and egg. Roll out to oblong shape about 1/4" thick. Brush with milk and sprinkle with grated cheese, onion, and gherkin. Bake in hot oven 20 minutes. Slice and butter. For alternative filling use salmon.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.117.

Asparagus Mornay

Equipment Needed:

Sharp knife

Measuring Cup

Can opener

Saucepan

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients:

1 medium Onion (diced)

2 tablespoons Butter / Margarine

1 tin Asparagus (including liquid)

1 tin Cream of Chicken Soup (condensed)

1 cup Milk

4 slices Ham

1 cup Chicken (cooked and cubed)

2 tablespoons Plain Flour

3 sliced boiled Eggs

1/2 cup Cream

Method: Place ingredients in a saucepan and bring to boil. Thicken with plain flour made into a paste with a small quantity of milk. When thick, add eggs and cream. Can be served hot or cold.

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

Mock Pound cake

1lb flour, 2 cups brown sugar, 1 cup milk, 1lb sultanas, 3/4lb dates, 1/2lb butter, 4 eggs, 4oz lemon peel, 1 hpd. teaspoon carb soda, 2 teaspoons mixed spice.

Method: Beat butter and sugar to a cream, add eggs one at a time (unbeaten), then flour, milk, fruit and 3/4 glass wine if desired. It is best to use half plain flour and the other half S.R.

Source: contributed by Mrs. H. Henschke in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.47.

Curry Curlies

750 gr. packet pre-rolled Puff Pastry

185 gr. (6 ozs.) Butter

2 teaspoons Curry Powder

250 gr. packet Potato Chips

Method: Cut pastry into 1 cm (1/2") strips. Brush both sides of strips with combined melted butter and curry powder. Lightly press finely crushed potato chips on both sides, twist to curl. Place on lightly greased oven trays, bake in moderately hot oven 8 minutes or until golden. Makes about 70.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.80.

Peach Fantasy

8 canned peach halves

16 oz. package frozen strawberries

4 tablespoons sifted icing sugar

Vanilla ice cream

1/4 pint cream whipped and sweetened

Method: Drain the canned peach halves. Thaw the strawberries and rub though a fine sieve. Gradually beat in the icing sugar and chill the mixture. For serving place a scoop of vanilla ice-cream in each of four serving dishes and arrange two peach halves on top. Spoon over the strawberry sauce and decorate with a swirl of whipped cream. Serves 4.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.77.

Whiting Caprice

8 fillets Whiting

2 beaten eggs

8 bananas

dry breadcrumbs

seasoned flour

butter

oil

Method: Coat fillets and bananas in seasoned flour, egg and breadcrumbs. Fry in butter or oil until golden brown and cooked through. Drain on paper. Serve with tossed green salad and tartare sauce.

Source: Contributed by Jan Klingberg (Coobowie) 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.46.

Curry Rice Mornay

Equipment needed:

Can opener

Saucepan

Preparation Time: 10 minutes

Cooking time: 20 minutes

Ingredients:

1 packet Curry Rice-O-Riso

500 grams Mince meat

425g can Tomato Soup

1 can Water

1 small packet frozen Mixed Vegetables

Method: Cook Rice-O-Riso with mince meat added. Then add tomato soup and water. Add frozen vegetables. Cook for a further 10 minutes.

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

Tuna Lemon Loaf

15 oz. can chunk style tuna

16 oz., can cream of asparagus soup

1 cup dry biscuit crumbs

1 small onion finely chopped

1 dessertspoon chopped parsley

3 eggs

1 tablespoon chopped canned pimento

1 tablespoon lemon juice

pinch pepper

Method: Combined the drained tuna with the soup, biscuit crumbs, onion, pimento and parsley. Separate whites and yolks of eggs. Lightly beat the yolks of the eggs and add the tuna mixture with lemon juice and pepper. Beat egg whites until stiff and frothy and gently fold through the mixture. Spoon mixture into well greased loaf tin and bake in moderate oven for 1 hour. Cool slightly before turning out of tin onto serving platter. Chill.

Optional: Surround with curly endive and garnish with cucumber twists. Serve with tossed side salad and separate bowl of lemon wedges and salad dressing sprinkled with a little paprika.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.32.

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