Hint

To give your chocolate cake a new filling, try two mashed bananas mixed with two tablespoons raspberry jam and whipped cream. It's really something!!

Source: Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.51.

Eggs à la Tripe

3 medium-sized onions
3 eggs
1/2 pint of milk
1 small tablespoon flour
a little butter
pepper and salt

Method: Peel the onions and cut in quarters. Boil with salt in about a cup of water. When soft, drain off the water, mix flour to a smooth paste with milk, add butter and pepper. Add this to the onions, and stirring, boil till it thickens. Then, having previously boiled the eggs till quite hard, shell and slice. Lift the onions with sauce into a hot dish, place the egg over top and garnish with toast.

Source: contributed by G. Robertson, Glenelg, in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.1.

Baby Beet Layer Salad

1 x 825g can baby beets
1 x 440g tiny taters
2 cups celery, sliced diagonally
1 green capsicum, chopped
1/2 lettuce, shredded
2 tomatoes, sliced

Dressing:
1/4 cup oil
1 tbspn. lemon juice
1/2 tspn. dry mustard
1 tbspn. finely chopped onion
1 tbspn. chopped parsley

Topping:
1 cup natural yoghurt
1 tbspn. honey
1 green apple, grated
1/4 tspn cinnamon

Method: Place the layer of lettuce first, then capsicum, then celery, then tomato, then potato, then baby beets. Pour dressing on and spoon topping last.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.54.

Hawaiin Veal

6 Veal Cutlets 1/4 inch thick
2 tablespoons plain flour
1 egg
browned breadcrumbs
oil and butter for frying
250 grams bacon (chopped)
500 grams onions (chopped)
1 cup pineapple pieces
1/2 cup moselle
1/2 cup pineapple juice

Method: Lightly flour cutlets, dip in beaten egg and coat with breadcrumbs. Heat oil and butter and fry veal until golden brown both sides but not cooked through. Place veal in large casserole. Cook bacon for 4 minutes on Full Power. Cook onion with a small amount of oil for 6 minutes on Full Power. Top cutlets with onion, bacon and pineapple. Mix wine and pineapple juice together and pour over meat etc. Place uncovered in microwave on 100% power for 10 minutes then on Medium Power 30-40 minutes until cooked.

Source: contributed by H. Wilson in Country Cuisine (1987, reprint 1989, recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.80.

Rice & Mushrooms

1 & 1/2 cups cooked rice
french dressing
1 grated carrot
240g button mushrooms
120g seedless green grapes
1 cup plain yoghurt
1/2 cup sour cream
1 teaspoon worcestershire sauce
chopped parsley
salt & black pepper

Method: Combine rice, french dressing & carrot. Make a layer of these ingredients in a shallow casserole or serving dish. Combine remaining ingredients, place on top of first layer. Chill & serve.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (Kangaroo Island: 1998), p.36.

Quick Chicken Curry

4 Potatoes, sliced
1 dsspn Curry Powder
2 Eggs, hard boiled
2 cups cooked Chicken
1 tin Cream Chicken Soup

Method: Place 1/2 potatoes in base of casserole dish. Top with chicken, chopped boiled egg, then remaining potato. Mix curry with soup, pour over potato. Bake without lid in mod. oven 1 & 1/2 hours or till cooked.

Source: Oodnadatta Cookbook (1986), p.27.

Coleslaw Salad

1 large onion
1 or 2 carrots
2 apples
1/2 tin peaches
small cup sugar
1 cup vinegar
salt to taste
cabbage
4 dsp fresh cream

Method: Grate or chop very finely onion, carrot, apples and peaches. Place in large container with lid and add the salt, sugar and vinegar. Place in refrigerator overnight. Next day shred cabbage. Pour over the mixture from the refrigerator and add the cream. Toss and serve.

Source: contributed by D. Dickens in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.15.

Steak Paree

8 small fillets of steak or 4 large
1/2 pint cream
1 pkt. French Onion soup

Method: Line casserole dish with large piece of alfoil which has been greased with butter. Add fillets of steak. Sprinkle all over with onion soup, then add cream. Fold back ends of alfoil and cover completely, then add lid of casserole dish and cook in moderate oven (375 degrees F) for 1&1/2 hours.

Source: contributed by Mrs L. Bungay in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Glenelg: 1971), p.15.

Poached Eggs in Red Wine

Fry 4 rounds of bread.

Poach 4 eggs in 1/2 bottle of red wine (can use 3/4 cup port, claret or burgundy with 1 & 1/4 cup of water).

Place eggs in oven to keep warm. Fry one medium sized onion until golden, add 1 or 2 dessertspoons of flour, stir, then add wine sauce and cook until thickened. Serve eggs on round of bread and cover with wine sauce.

Source: contributed by Mrs. Ian Wall in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide: n.d. [late 1960s?]), p.5.

Creamy Mushroom Pick-ups

8 oz pkt cream cheese
2 tbspns butter
2 tbspns brandy
1/2 tspn Worcestershire sauce
1/8 tspn mustard
1/2 tspn Soy sauce
Pinch pepper
12 large mushroom caps
Sliced stuffed olives

Method: Beat first 7 ingredients together until smooth, pipe into mushroom caps. Decorate with sliced olives. Chill well before serving as an hors d'oeuvre.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.2.

Mushroom Dip

1 pkt Mushroom Soup Mix
225ml Reduced Cream
1/2 cup Walnut pieces

Method: Combine all ingredients and mix well. Add a little water if too thick.

Source: Oodnadatta Cookbook (1986), p.43.

Chinese Chop Suey

1 lb mince meat
2 rashers bacon (cut into small pieces)
1 pkt chicken noodle soup
1/2 cup rice
Salt and pepper
1 tsp curry
1&1/2 cups shredded cabbage
2 sticks chopped celery
3 cups cold water
2 large onions
1 carrot sliced
Capsicum (a few pieces sliced)
1/4 lb butter
1/2 lb green beans sliced

Method: Combine all ingredients in a large casserole dish. Cook at 350 degrees for 1&1/2 hours.

Source: contributed by D. Arthur in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.42.

Mock Chicken

1 large Tomato
1 teaspoon Thyme
2 dessertspoons Butter
1 minced Onion
2 tablespoons tasty grated Cheese
Salt and Pepper to taste.

Method: place all ingredients in a saucepan and cook 6 minutes, stirring all the time. Suitable for sandwich fillings.

Source: contributed by V. Cameron & E. Crossman in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Savoury Mince

500 gm Mince
400 gm tin Spaghetti
250 gm Rice
1 cup Mixed Vegetables
2 teaspoon Curry
440 gm tin Tomato Soup

Method: Cover mince and cook for 30 minutes, add cooked rice and other ingredients, and simmer 3/4 hour. Stir frequently as it sticks easily.

Source: contributed by M. Shute in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Tropical Salad Appetiser

Place the following on toothpicks:

Pieces of fruit
Frankfurts
Kabana sausage
Cheese

Stick toothpicks into orange halves and serve on lettuce leaves.

Source: Mantle of Safety Cookbook 2 (Pt Augusta: The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., c1987), p.11.

Beetroot & Asparagus Red Indian

Method: Using sliced beetroot place on large round platter to form shape of head and shoulders. Using asparagus spears place around head to form head-dress. To make face use pieces of raw onion.

Source: contributed by Mrs. P. Jones in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (1971), p.54.

Orange Appetiser

Method: Remove the pulp from required number of halved oranges & cut into small pieces. Mix with some finely chopped halved walnuts, several minced & stoned olives, & a small proportion of chopped tart apple. Mix 2 tab. sherry with 1 tab. honey, pour over the mixed fruits, stir lightly. Pile into empty orange skins. As an alternative to the sherry & honey dressing, toss the fruits in a good creamy salad dressing mixed with its own quantity of strained orange juice.

Source: contributed by Mrs. John Kirk in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.5.

Crunchy Tuna Pie

1&1/2 cups crushed cheese biscuits
30 gm butter or margarine (melted)

Method: Mix and put in 24cm pie plate. Two lightly beaten eggs, 200 gm tuna, 1/4 cup finely chopped each of celery, green pepper, peas, 1/2 teaspoon mustard, salt and pepper. Keep 2 tablespoons of biscuit mixture to sprinkle on top. Bake in moderate oven 30 minutes.

Source: contributed by A. Smith in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Lamb's Fry Breakfast Sausage

1 lamb's fry
1 lb mince
2 cups cooked rice (less if desired)
1/2 tsp mixed herbs
1/2 tsp mixed spice
salt and pepper to taste

Method: Boil mince in a little water. Boil lamb's fry whole until meat darkens and sets. Allow to cool and mince. Add to lamb's fry, the mince meat, cooked rice and seasonings. Place in pie-dish, dot with butter and bake very slowly (250 degrees) for 1 hour. Can be eaten cold on toast or heated with a little water and served on toast.

Source: contributed by L. Christophersen in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.32.

Hawaian [sic] Ham Salad (A meal in itself)

2 to 2&1/2 cups boiled rice
1 cup cooked & chopped ham
1 cup chopped Swiss cheese
1 cup cooked green peas (or tinned peas)
1/2 cup mayonnaise
1/4 cup sliced pickled onions
3 or 4 tomatoes
Crisp lettuce leaves

Method: Drain rice while still hot. (3/4 cup rice will give the required amount when cooked). Mix with mayonnaise, onions, cheese & ham, then with cooked or tinned peas. Cover & chill. Serve with lettuce leaves & wedges of tomato.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.21.

Tropicana Dip

250g cream cheese
1/2 pkt. Mushroom soup
426g crushed pineapple (drained)

Method: Beat cheese until smooth. Gradually add pineapple juice and continue to beat. Add soup and the pineapple. Stir until combined and chill before serving.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.11.

Neptune Salad

1 pkt green jelly crystals
1&1/2 cups very hot water
7 oz tin Tuna (or similar fish)
1/2 cup mayonnaise
1 cup chopped white onion
1 cup chopped cucumber
1 level dspn gelatine
6 dspns vinegar
2 tspns Worcestershire sauce

Method: Dissolve green jelly crystal in 1&1/2 cups very hot water. Soften gelatine in vinegar and Worcestershire sauce. (Heat this mixture slightly to dissolve gelatine). Combine tuna, onion, cucumber, and mayonnaise, then mix with jelly and gelatine mixtures and leave to set.

Source: contributed by Mrs. A. Prettejohn, Clare S.A., in The Lunchbox: A Selection of Tried Recipes (Published by the Bihar Mission Auxiliary, Clare, South Australia; (2nd edn, 1975; 1st edn 1968), p.75.