Rabbit in Mustard Sauce

1 rabbit
2 tbs plain flour
1 cup white wine
1 cup cream
2 tsp hot English Mustard
250g sliced mushrooms
2 med onions or 3 tbs dried onion (pre-soaked)
butter & oil for frying

Method: Prepare rabbit by cutting into neat joints and wipe dry. Dust with flour. Heat butter & oil and fry pieces until nicely browned, then add chopped onions and cook well and remove from saucepan. Stir the flour into the fat in the roux method, adding the wine and a cup of water or stock and season to taste. Return rabbit and onions to sauce and cook gently for 1-1&1/2 hours, adding more liquid if necessary. Add sliced mushrooms and mustard and cook for further 15 mins. Add cream and reheat, but do not boil.

Serve garnished with chopped parsley. Creamed potatoes or plain boiled rice and any green vegetable or a lettuce salad with chives and French dressing may accompany dish.

Serves 6-8.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.25 ['Autumn Menu']

Quiche Magnifique

8" (20cm.) pastry lined pie plate
1 can evaporated milk or 1 carton of cream
1 cup milk
3 eggs
1 pkt. French onion soup

Method: Combine last four ingredients, beat well. Pour into pie plate, bake 200°C for 10 mins. then reduce heat to 180°C for 15 mins. or until cooked.

Source: contributed by Sue Codrington in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.17.

Sandwich Fillings

Cottage cheese, drained crushed pineapple, onion, salt.
Chopped raisins, mashed banana, a little sugar, orange juice.
Dates, chopped orange, nuts and raisins.
Peanut butter, cheddar cheese and chopped raisins.
Grated carrot and chopped raisins over peanut butter.
Cheese or ham with pineapple slices.
Ham or asparagus, or egg (curried).
Tomato and egg.
Chicken, walnuts and tomato.
Vegemite and walnuts.
Salmon and cucumber.
Cucumber (finely chopped), grated onion and mayonnaise.
Cottage cheese, celery, walnuts (grated carrot adds colour).

Source: contributed by Elizabeth M. Keynes in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.5.

Pasta with Creamy Salmon Sauce

250g pasta shells or spirals
1 medium onion, chopped
1 tablespoon poly or monounsaturated margarine
1 tablespoon plain flour
1/2 cup milk
440g tin cream chicken soup
440g tin pink salmon
1 cup grated cheese

Method: Cook pasta. While pasta is cooking, melt margarine, fry onions until tender. Add flour, cook for 1 minute. Remove from heat, gradually add milk. Add undiluted soup. Return to heat, stir while bringing to boil. Boil one minute. Stir in cheese and salmon and heat thoroughly. There is no need to drain the salmon. Serve with drained pasta. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.72.

Porridge Biscuits

1 cup rolled oats
1 cup sugar
1 cup coconut
1 cup SR flour
1 rounded tablespoon golden syrup
125g butter
1 egg

Method: Melt butter and syrup. Add dry ingredients and egg. Mix well, spread into greased lamington tin. Slow oven 15 minutes until golden brown. Cut into squares while warm. Remove when cold.

Source: contributed by Joan Jenkins in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.90.

Hawaiian Chops

4 leg chops
1 cup breadcrumbs
1 cup chopped tomatoes
1 cup shredded pineapple
1 dessertspoon brown sugar
Salt & pepper
4 lightly grilled bacon rashers

Method: Lay chops in casserole with a little water to prevent sticking. Mix crumbs, tomato, pineapple and sugar. Divide into four portions and put one on each chop, cover and cook in moderate oven for 1 hour. Then add bacon rashers and cook further 15 minutes without lid. Serve with rice and minted peas.

Source: contributed by Carola Grantham Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.38.

Vol-au-vent Fillings

Oyster
Combine a tin of smoked oysters, 2 hard boiled eggs (finely chopped), 2 gherkins (finely chopped), enough mayonnaise to moisten (approx. 2 tablespoons), chopped parsley.

Savoury
Fill tiny pastry cases with mashed peas, parsley, grated onion, moisten with mayonnaise and top with blanched almonds.

Avocado
Combine 3 avocados (mashed), 2 x 185g tins tuna, 1 cup walnuts (chopped), 1 carton cream, tomato sauce, worcester sauce and lemon juice.
Serves 10.

Source: contributed by the Rischbieth Family in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.14.

Frangipanni Cake

Cake: 1/2 cup butter, 1/2 cup sugar, 2 egg yolks, 1 large cup S.R. flour, pinch of salt, about 2 tablespoons milk, 1/2 teaspoon vanilla, grated rind of 1 small orange.

Topping: 2 egg-whites, 2 tablespoons sugar, 1/2 cup coconut.

Method: Beat butter and sugar to a cream, and beat in egg yolks. Stir in sifted flour, milk, vanilla, and rind. Place mixture in well-greased and lightly-floured tin. For the topping, whisk whites of eggs to a stiff froth and beat in sugar until stiff again. Then stir in the coconut. Spread on top of first mixture and bake in moderate oven about 40 minutes. Cover with paper if necessary to prevent burning of the macaroon top.

Source: contributed by Mrs. J. H. Hilder (Cradock), Mrs. C. McCarthy (Renmark), Mrs. Lloyd Pearce (Renmark), and three other members in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Jan. 26'.

Lib's Chicken

1 chicken (a bag of pieces) cut into portions and rolled in a mixture of flour, salt, pepper and plenty of paprika (it will look pinkish). Put in casserole dish and sprinkle lots of cut parsley over it.

In another dish mix one tin of condensed chicken soup with one large carton of cream, and pour over meat.

Bake for 1&1/2 hours at about 300°-350°F (150°-180°C) but turn back if bubbling. If not ready to eat, can be turned right back to lowest and left in oven.

Source: contributed by Nan Rischbieth in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.31.

Scallops Ramekin

1 lb. Tasmanian scallops.
1 cup Riesling.

Poach scallops in riesling for 5 minutes.
Remove scallops and place in the sauce which has been previously prepared.

Sauce: 3 oz. butter, 1/2 lb. mushrooms, 2 small chopped onions, 1 tomato cut into four quarters, 1/2 cup asparagus tips, 2 tablespoons plain flour, 1 teaspoon salt, pinch cayenne, clove of garlic (chopped), 1/2 cup fresh cream.

Method: Melt butter. In it saute mushrooms, onions, tomato, asparagus (lastly). When cooked sprinkle in flour, salt, cayenne, garlic. Slowly add riesling in which scallops were cooked, add fresh cream. Simmer a few minutes then add scallops. Place in four ramekins, pour a few drops of brandy on each. Cover with 1 cup grated cheddar cheese and sprinkle with fine breadcrumbs. Grill until golden brown.

Source: contributed by Mrs. J. Minks in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.11.

Old Time Ginger Cake

2&1/2 cups plain flour, 1 cup butter, 1 cup treacle, 1/2 cup sugar, 1 cup (scant) hot water, 2 eggs, 1 tablespoon ginger, 1&1/2 teaspoons spice, 2 level teaspoons bicarb. soda dissolved in the water (1 cup sultanas may be added if liked).

Method: Beat butter and sugar to a cream, add well-beaten eggs, then treacle, soda, and water, lastly sifted flour, ginger, and spice. Bake in a flat dish for 40 minutes at 350 deg. to begin, lowering to 320 deg.

Source: contributed by Mrs. V. A. Robinson (Mannararie) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'June 8'.

Steak Casserole with Orange Dumplings

750g blade or skirt steak
1 tabspn plain flour
freshly ground pepper and salt
1 tspn dry mustard
1 tspn brown sugar
2 tabspn tomato sauce
1 tspn Worcestershire sauce
1 cup beef stock
1 onion, finely chopped
1 tabspn finely chopped parsley

Dumplings
1 cup SR flour
1/2 tspn salt
2 tabspn butter or margarine
1 tspn orange rind combined with orange juice and water (about 1/2 cup)

Method: Cut meat into cubes. Combine flour, salt, pepper, mustard and sugar and coat the meat. Place in an ovenproof casserole. Combine remaining ingredients and pour over meat. Cover casserole and cook in a moderate oven for 1&1/2 hours (350F, 180C). Place dumplings on top of meat in casserole, cover and cook for a further 20 minutes.

Orange Dumplings
Sift flour and salt into a mixing bowl, rub in butter. Add orange rind and mix to a soft dough with juice and water. Use a wet spoon to drop portions on top of bubbling casserole, away from the sides.

Source: contributed by Jo Fuller in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.15.

Rainbow Sponge

4 eggs, pinch of salt, 3/4 cup castor sugar, 1 cup plain flour, 1/2 teaspoon cream of tartar, 1/4 teaspoon carb. soda, 3 tablespoons milk, 1 teaspoon butter, 1 scant, dessertspoon cocoa blended with one extra tablespoon warmed milk, cochineal, 3 tablespoons mock cream, warm icing, grated chocolate to decorate.

Method: Separate whites from yolks of eggs, beat whites stiffly with salt. Gradually add sugar and continue beating until all sugar is dissolved. Add egg-yolks. Fold in sifted flour, cream of tartar, and soda. Lastly, fold in hot milk and melted butter. Grease 3 sandwich tins (7 ins.). Pour one-third of mixture in one tin. Colour remainder pink and pour half into second tin. Fold blended cocoa into balance and pour into third tin. Bake 20 to 25 minutes in moderate oven. Join together with mock cream. Ice top with pink icing and decorate with chocolate.

Source: contributed by Mrs. T. C. Stott (Plympton) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Feb. 27'.

Macaroni Milanese

3 cups cooked macaroni (1 cup uncooked)
1&1/2 cups white sauce
3/4 cup tomato soup
1/2 lb cooked, skinned sausages
4 rashers bacon
1 tabspn chopped onion
1&1/2 cups grated cheese
pepper and salt
1 tabspn chopped parsley
3 tomatoes

Method: Mix together macaroni, white sauce, soup, chopped sausages, onion, salt, pepper and half cheese.
Place into casserole, cover with sliced tomatoes, sprinkle with chopped bacon and cheese.
Bake 40 minutes in a moderate oven.

Source: contributed by Erica George in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.12.

Swedish Meatballs

1 kg minced beef
1&1/2 cups fine breadcrumbs
1/4 cup milk
1/3 cup stewed apple
2 eggs
Small onion, minced
60 g butter
salt and pepper
1/4 tspn ground nutmeg

Method: Combine all ingredients except butter, mix well and form into about 48 small balls. Brown in butter. Then add 2 cups stock (use beef cube). Cook covered for 1/2 hour.
Serve with noodles or rice.
For curried meatballs add 4 tspns curry powder to stock.

Source: contributed by Mary Ragless in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.14.

Goulash with Noodles

Fry 1/2 lb onions in 1 tabspn oil and 1/2 oz butter. Add 1 lb cubed topside steak, 1 lb pork pieces and brown. Add 1 lb. tomatoes (or 1 tin tomato puree or preserved tomatoes). Season with 1/2 tspn paprika, pinch marjoram, thyme, 2 tspn sugar, 2 tabspn tomato sauce, few bay leaves, juice of 1 lemon or orange, salt to taste. Add 5-6 tabspns red wine and three-quarters cup water. Allow to simmer until meat is tender. More wine and/or water may be added. Add cooked noodles or spaghetti.

Source: contributed by Irene Reid in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.14.

Chocolate Almond Gateau

1 x 8" sponge cake
1/4 pint strong coffee
1-2 tbs Tia Maria

Filling:
3 oz butter
1 egg yolk
1-1&1/2 oz cocoa
1-2 tbs strong coffee
3 oz sieved icing sugar
2-3 oz blanched ground almonds

To decorate:
Carton of cream
Grated chocolate
1-2 tbs Tia Maria
browned chopped almonds

Method: Line a cake tin (same diameter as the sponge) with greaseproof paper. Cut cake into 3 layers and put one into the tin. Mix the coffee and Tia Maria and moisten the bottom layer of cake.

Cream butter and add all ingredients of filling to give a soft consistency and spread half over cake. Cover with a second layer of cake and moisten with coffee mix, cover with remaining filling mix. Put on third layer of cake and moisten with rest of coffee mix. Cover with greaseproof paper and then a plate. Leave in frig at least several hours (can be days) then turn out when ready to decorate. Whip cream, add Tia Maria and spread all over cake. Decorate with almonds and chocolate.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.34 ['Autumn Menu']

Cheese Dip

4 oz cream/cottage cheese
1 finely chopped onion
1 finely chopped green pepper
1 tbs tomato sauce
1 tbs worcester sauce
1 tbs fruit chutney

Method: Beat cheese until smooth, then add rest of the ingredients and mix till smooth.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.74 ['Buffet Party Menu']

Savoury Dip

4 oz cream cheese
2 tbs fruit chutney
1 tbs chopped walnuts
3 oz sultanas
1 tsp brandy
2 tbs milk

Method: Beat cream cheese until smooth, add chutney, sultanas, walnuts, and brandy. Beat thoroughly together and then gradually add the milk until all ingredients are combined.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.75 ['Buffet Party Menu']

Gherkin & Ham Dip

4 oz cream cheese
1/4 cup chopped gherkin
1 dsp milk
2 dsp ham

Method: Beat cream cheese until smooth. Blend in milk. Add the finely chopped gherkin and ham. Season to taste with salt & pepper. Mix well. Garnish with gherkin.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.74 ['Buffet Party Menu']

Baked Grapefruit

3 large grapefruit.
1 cup crushed pineapple.
Brown sugar.
Sherry.
6 cherries or pieces of crystallised ginger.

Method: Cut the grapefruit into halves and cut out the pulp. Carefully remove the seeds and coarse membranes and chop pulp. Put into a bowl with the crushed pineapple and sherry and leave until ready to bake. Place grapefruit shells in an oven-proof dish and fill with mixture. Sprinkle top with the brown sugar and a dot of butter. Bake 10 mins., until hot and bubbling. Be careful not to burn tops. Serve at once, garnished with cherries or ginger.

Source: contributed by Mrs. K. V. Parish in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.5

Ham Squares

Beat 250g cream cheese and blend in 1/2 pkt French onion soup. Thin down with a little cream. Spread thickly on a slice of ham (1/4" thick), top with another slice of ham and so on until 5 slices of ham have been used. Wrap in foil for 24 hours. When serving, unwrap and cut into 1" squares and put in a toothpick in each square.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.78 ['Buffet Party Menu']