Fluffy Brandy Sauce

1 egg
3/4 cup icing sugar
Pinch salt
1/2 cup cream (then whip)
3 tablespoons brandy

Add salt to egg white and beat till stiff, gradually beat in sifted Icing Sugar, 1 dessertspoon at a time. Beat in egg yolk, fold in whipped cream. Flavour with brandy and chill. (Makes 1&3/4 cups).

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.36.

Christmas Cheer (2)

400ml can of condensed milk
300ml cream
3 eggs
1 cup whiskey or brandy
1&1/2 table spoons chocolate topping
1&1/4 table spoons coconut essence

Method: Mix all well in a blender, bottle & store.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.10.

Boiled Pineapple Fruit Cake

1 x 450g can crushed pineapple
125g marg.
375g mixed fruit
1 cup sugar
1 tspn. mixed spices
pinch salt
1 cup S. R. flour
1 cup plain flour
1 tpsn. bicarb. soda
2 beaten eggs

Method: Boil first 6 ingredients and also the soda in a saucepan for 10 mins. Allow to cool. Add sifted flours and eggs. Place mixture in an 18cm square cake tin (or as desired) lined with greaseproof paper. Cook for 1 hour at 160°C. Test with skewer. Leave in tin 5 mins., then turn out on rack. Cool. Store in airtight container.

Source: contributed by Lorraine Rosenzweig in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.58.

Rolled Chicken with Fruits

1 chicken, boned
salt and pepper
4 slices ham
1/2 cup fresh whole-grain breadcrumbs
chopped fresh parsley and oregano
10 soaked stoned prunes
15 soaked dried apricots
brandy to sprinkle

Method: Spread out the chicken, skin side down on a board. Cover with plastic wrap. Pound gently until even fleshed. Remove plastic. Sprinkle chicken with brandy, salt and pepper. Place ham on top. Combine the breadcrumbs with parsley, oregano and pepper. Sprinkle over the ham. Put a line of apricot halves and beside these a row of prunes down the middle. Fold in the ends and roll the whole lot up. Tie with string at regular intervals. Season with salt and pepper. Rub over with olive oil. Bake at 180°C for one hour in an oven bag. Cool. Serve, sliced thinly, with salads or freeze for Christmas.

Source: contributed by Alvena Hall in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.21.

Eggless Plum Pudding

1 cup plain flour, 1/2 cup sugar, 1 level tsp. carb soda. 2 oz. butter, 1/2 cup currants. 1/2 cup sultanas or raisins, 1 cup boiling water.

Method: Mix together flour, sugar and fruit. Pour 1/2 cup boiling water on to butter and dissolve soda in 1/2 cup boiling water. Mix all ingredients together and steam for 2 hours.

Source: contributed by Mrs. M. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.43.

Beer Cake

4 oz butter
4 cups SR flour
1 cup sugar
2 cups beer
1 beaten egg
1 cup mixed fruit
1 tspn mixed spice

Method: Rub butter into flour. Mix sugar and spice lightly into flour, then fruit and beaten egg. Add beer, mixing all well. Pour into 10" baking dish.

Topping:
1 cup plain flour
3 oz butter
1 cup sugar

Rub all together until crumbly and sprinkle over cake mixture. Bake in hot oven 400°F for half an hour, then reduce temperature to 325°F and bake further half hour.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.45.

Savoury Rolled Bacon and Chops

Have required number of chops and pieces of bacon. Place each in seasoned flour, egg, then browned breadcrumbs. Roll pieces of bacon and secure with tooth picks. Place chops with rolled bacon on top in a casserole and bake slowly until tender. Does not require any fat or liquid.

Source: contributed by Mrs J. H. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.11.

Bananas in Apricot Puree

Soak dried apricots in tea. Puree with cherry brandy. Place spoonfuls of puree on foil, top with whole bananas. Wrap in foil and heat through on barbeque or in oven. Serve with icecream and toasted almonds.

Source: contributed by Marione Mansfield in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.71.

Salmon or Tuna Mould

1 tin salmon or tuna, 1 cup mashed potatoes, 1 egg, boiled rice, curry sauce, pepper and salt.

Bone the salmon, add potatoes and beaten egg, pepper and salt to taste. Put mixture in pudding basin and steam 3/4 hour. Turn it out, put border of rice round and pour curry sauce over.

Curry sauce: 1 tbsp. butter, 1 tbsp. flour, 1 heaped tsp. curry powder, 1 cup milk. Melt butter, blend in flour and curry, add cup of milk and stir over fire until it thickens.

Source: contributed by Mrs A. H. Burrows in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.15.

Pineapple Eggnog

1 pkt. pineapple jelly crystals
2 eggs, separated
1 tablespoon brandy or rum if desired
boiling water
2 cups vanilla icecream

Method: Add enough boiling water to jelly to make 500ml. Stir until dissolved. Beat egg yolks and stir into hot jelly. Add brandy and icecream and stir until melted. Chill slightly until thickening. Beat egg whites and fold into thickened icecream and jelly mixture. Pour into individual sweet dishes and chill. Top with a glace cherry.

Source: contributed by Joy Klemm in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.38.

Curried Salmon Mornay Slice

Base:
1 cup rice
1 egg
15g. butter
salt and fresh ground pepper

Method: Cook rice in boiling salted water for 12 mins. Drain & rinse thoroughly. Combine egg, butter, salt & pepper & stir into rice. Press mixture into base & sides of 28 x 18cm. slab tin, lined with foil.

Filling:
1 x 425g. can red salmon
45g. butter
2 tablespoons flour
1&1/2 tblspns. curry powder (or to taste)
1&1/2 cups milk
1/2 cup mayonnaise
2 tspns. lemon juice
2 tblspns. chopped parsley
1 egg
60g. matured cheese

Method: Drain salmon & flake over rice base. Melt butter over medium heat and stir in flour & curry powder. Beat until smooth. Remove from heat & add milk gradually, stirring to combine well. Return to flame & bring to boil stirring constantly. Add mayonnaise, lemon juice & parsley & simmer for 1 minutes. Remove from flame & add beaten egg, mixing thoroughly. Spoon mixture evenly into pie shell & sprinkle with grated cheese. Bake in the centre of a gas oven 180°C for 45 mins. or until cooked & golden. Serve with tossed salad.

Source: contributed by Ros Linton in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.22.

Cheese, Tuna, Tomato Ricebake

2 medium chopped onions
50g butter
4 medium tomatoes peeled and chopped
2 cups water
1&1/2 teaspoons salt
425g. tin tuna (undrained)
225g. Kraft cheese (grated)
1 tblspn. chopped green pepper
1&1/2 cups uncooked rice
pepper

Method: Fry onion and green pepper in butter for 5 mins. Add rice and stir until golden brown. Add remaining ingredients (except cheese) and bring to the boil, simmer about 10 minutes. Layer rice mixture and 3/4 shredded cheese in casserole dish finishing with rice. Bake in moderate oven (180°C) for 15 minutes. Sprinkle remaining cheese over the top and return to oven to brown cheese. (about 5 servings).

Source: contributed by C. Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.22.

Sweet Potato Curry

Serves 4

4oz. butter or marg.
2 medium onions thinly sliced
1 clove garlic, crushed
1 green capsicum, seeded & chopped
4 small zucchinis cut into 1/4" slices
1 large red capsicum, seeded & sliced
1&1/2 lb. sweet potato diced into 1/2" cubes
2 medium bananas, sliced
2oz. canned pineapple, drained & chopped
1 tspn. ground coriander
1/2 tspn. ground cardamom
1/2 tspn. ground fenugreek
1/2 tspn. turmeric
1/4 tspn. hot chilli powder (or less)
3 tblspns. water
1&1/4 cups vegetable stock
1" slice creamed coconut
3 tomatoes chopped

Method: Melt butter in large saucepan over low heat. Add onions, garlic, capsicums, zucchini and sweet potato. Cook, stirring occasionally, for 10 mins. Add tomatoes, bananas and pineapple pieces and cook, stirring frequently, for 3 mins. Combine five spice powders with water in a small bowl to make a smooth paste. Stir the spice mixture into the veg. mixture, then pour in the veg. stock. Increase heat and bring stock to boil. Reduce heat to low, cover saucepan and simmer 15 mins. or until vegetables are cooked. Chop up creamed coconut and stir in until dissolved and the liquid thickens. Simmer a further 2 mins. Pour curry into a warmed serving dish and serve immediately.

Source: contributed by Jenny Fleetwood in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), pp.19-20.

Rice Salad

1&1/2 cups cooked rice
1 cup grated carrot
1 cup strained crushed pineapple
1/4 cup sugar
1/2 cup capsicum
2 teaspoons lemon rind
4 teaspoons lemon juice

Method: Combine and chill for 2 hours.

Source: contributed by J. Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.13.

Baked Tofu Balls

(Tofu is soybean curd, available from health food shops)

1 finely chopped onion
2-3 cloves garlic
1 block Tofu drained and mashed
2 eggs
1/2 cup dry breadcrumbs
1/2 cup grated parmesan or matured cheese
1/4 tspn. nutmeg
1/4 tspn. oregano
1/2 tspn. basil
2 tspns. soy sauce
1/4 cup finely chopped parsley

Method: Preheat oven to 350°F. Oil a baking tray. Fry onion and garlic gently in small quantity of butter till soft. Beat eggs into Tofu until smooth. Mix in all other ingredients, stir well. Shape into 2" balls. Bake balls in oven 15 mins. each side until golden brown.

Source: contributed by Lyn Leader-Elliott in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.16.

Savoury Celery Pieces

1/2 packet Maggi (dry) onion soup
1 tin (4 oz.) Nestles reduced cream
1&1/2 tspns. lemon juice (or 1/2 tspn. vinegar)

Method: Mix all ingredients together and put into the fridge for at least 2 hours. Wash celery. Fill with mixture then cut into bite size pieces.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.8.

Simple Tomato Soup

Onion, bacon, tin tomato soup.

Method: Fry chopped onion and bacon pieces in pan until cooked. Drain and add to tin of tomato soup mixed with water.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.10.

Fresh Peach or Pear Appetiser

Serves 4

1/2 fresh peeled peach or pear per person (stone removed).
Filling:
125g cottage cheese
1 tblspn. chopped chives
90g grated fresh ginger
lettuce leaves for serving.

Method: Combine the filling ingredients and mix well. Place a half peach or pear onto a lettuce leaf and fill the cavity with filling mixture. Chill well before serving.

Source: contributed by Jill Eastham in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.7.

Stuffed Tuna French Stick

1 French stick
1 tspn. made mustard
1/3 cup grated cheese
1 tblspn. chopped onion
1 tblspn. butter
small can tuna (drained and flaked)

Method: Cut bread lengthwise and remove a small amount of the centre. Cream butter and mustard and spread on the bread. Combine the remaining ingredients and fill the centre. Slice the loaf and wrap in foil. Bake for 20-25 mins. at 180°C. Serve hot.

Source: contributed by Joy Klemm in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.6.

Helena's Tuna Mornay

125g butter
1 cup plain flour
1 litre milk
1 onion, finely chopped
1 large tin tuna in brine, drained
1 large tin creamed corn
250g grated cheese
1 tablespoon mixed herbs
1 tablespoon ground pepper
1 teaspoon salt

Method: Melt butter and fry onion until golden, add flour and stir for a minute. Add milk slowly using a whisk, and simmer, whisking until thickened and smooth. Season to taste. Add remaining ingredients and cook through, stirring until hot.

Hint: Serve with wholemeal toast.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.101.

Spicy Chicken Drumsticks

8 chicken drumsticks or 4 thigh fillets
100mls Hoi Sin sauce or Teriyaki sauce
1/2 cup tomato sauce

Method: Place drumsticks into baking dishes and cover with the combined sauces. Bake at 180°C for 30 minutes. Turn drumsticks over and cook for a further 20 minutes or until cooked. Serve with plain boiled rice or Chinese fried rice. Serves 4-6.

Hint: Chicken thigh fillet may be used instead of drumsticks. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.85.

Tuna Quiche

3/4 cup brown rice (base)
1 egg, beaten (base)
1/2 onion, finely chopped (base)
2 x 180g tins tuna, preferable low salt, drained (or salmon)
4 eggs, beaten
1 cup (100g) grated cheese
3/4 cup milk
1 medium onion, finely chopped
1/4 cup parsley, finely chopped

Method: Cook rice. Mix together the base ingredients. Place base mixture into greased dish. Mix together all filling ingredients and pour over quiche base. Bake at 180°C for 1 hour until set. Serves family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.104.