Pumpkin Soup

1 tbspn butter

2 chopped onions

4 cups chicken stock

1 kg pumpkin peeled and chopped

1/2 tspn nutmeg

375mls carnation milk.

Method: Melt butter and fry onion gently 2-3mins. Add stock and pumpkin. Bring to boil and simmer for 20mins or till pumpkin is tender. Puree in blender or sieve. Return to saucepan and add nutmeg and milk. Do not boil. Serve garnished with parsley. Note: instead of stock use 4 cups of water and 1 maggi chicken and garlic stock cube.

Source: contributed by E. Stehbens in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.6.

Gâteau Mary MacKillop

From Naracoorte in the South East of South Australia comes a new country cake: the Gâteau Mary MacKillop, using local ingredients (almonds, olive oil, lavender).

Image: van leuven culinaire

The recipe can be found at van leuven culinaire (found via the foodologist).

Country Rolls

4 hard boiled eggs

750g (1.1/2lb) boiled potatoes

60g (2oz.) grated cheese

15g (1/2oz.) butter

Salt and pepper

60g (2oz.) mushrooms

2 onions

155g (5oz.) bacon (3 rashers)

Beaten egg

Little flour

Bread crumbs

Method: Boil, mash potatoes, hard boil eggs and mash. Chop the bacon, mushrooms and onions and fry them together until cooked in the butter. Mix ingredients together and form into rolls. Dust with flour, dip in beaten egg and roll in breadcrumbs. Fry in deep fat until golden brown. Maybe frozen and reheated in oven if fried before freezing.

Source: contributed by S. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.10.

Salmon Pate

1/2 cup Hot Water

1 Chicken Stock Cube

220 gm Red or Pink Salmon

2 tspn Lemon Juice

1/2 cup Cream

1 tlbspn Gelatine

4 Shallots

1/4 cup Mayonnaise

Salt & Pepper

Method: Put hot water, gelatine & crumbed stock cube in blender, blend on high for 1 minute. Add undrained salmon, roughly chopped shallots, mayonnaise, lemon & salt & pepper, blend for 1 minute. Add cream, blend 30 secs. Pour mixture in lightly oiled containers and refrigerate to set. Serve with lettuce, toast triangle & wedge of lemon.

Source: contributed by Heather Allen in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.11.

Mini Fishy Frittatas

60g grated cheese

2 shallots finely chopped (optional)

1/4 cup wholemeal SR flour

95g can tuna well drained

2 eggs

3/4 cup milk

olive oil

Method: Place all ingredients in a bowl and beat with a fork until well combined. Brush patty or muffin pans with oil. Spoon 1-2 tbsps fish mixture into each. Bake at 190C for 12-15 minutes or until firm. Remove from oven and cool slightly before turning out.

Source: contributed by C. Nottle in Burra Kindy Cookbook (Burra, 2002)

Vanilla Slices

1 packet Sao biscuits

1 packet lemon jelly crystals

1/2 cup boiling water

600ml carton vanilla custard

1/2 cup cream

Method: Line a 22cm square tin with Alfoil. Cover bottom with Sao biscuits. Dissolve 1 packet jelly crystals in boiling water. Stir in the custard and cream. Chill until thick but not set. Pour over biscuits. Arrange more biscuits on top. Chill until set. Spread top with lemon icing and sprinkle with coconut. Cut into biscuit size pieces.

Source: contributed by M. Christian in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.91.

Mock Chicken

1 lb. tripe

1 thick slice of bread

1 tbspn. S.R. flour

1 dspn. lemon juice

Parsley

1 egg

Salt

Method: Boil tripe till tender in water with salt, then mince tripe and bread. Add S.R. flour, lemon juice, parsley and bind with egg, then form into balls and fry.

Source: contributed by M. Bristow in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Hint

To clean badly burnt saucepan, put out into sun and leave until it all dries and peels off (several days if necessary).

Source: Look and Cook: 1st/3rd Glenelg Scout and Cub Group (1971), p.58.

Delicious Chutney Chicken Wings

20 wings or 1kg thigh pieces

440g bottle mayonnaise

440g bottle chutney

2 packets French onion soup mix

Method: Mix mayonnaise, chutney and onion soup together. Pour sauce over chicken wings or thighs. Bake at 350C [sic] for 1 hour. Serve with rice or mashed potato. Serves 4-5 people.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.41

Lolly Banana Slice

1 pkt crushed malt biscuits

18 lolly bananas broken into 1/4's

1 tbsp golden syrup

1 cup coconut

1/4 lb margarine

1/2 tin condensed milk

Method: Melt margarine, syrup and milk together then pour over dry ingredients and mix well. Press into a greased tin. Set in fridge for 2-3 hours and cut into fingers.

Source: contributed by Elizabeth Wissell in Burra Kindy Cookbook (Burra, 2002)

Sally's Chook Boobs

2 chicken breasts diced

1.1/4 tsp chilli

penne pasta

1/3 jar basil & pinenut pesto

1.1/2 tsp garlic

150ml cream

1/2 capsicum

1 tomato

Method: Cook chicken breast & garlic, then add tomato and capsicum. Then add cream, pesto and chilli. Heat through and serve with cooked penne pasta.

Source: contributed by J. Lehmann in Burra Kindy Cookbook (Burra, 2002)

Cream of Asparagus Soup

Method: Melt 2 oz butter, add 2 oz flour and blend with 2 cups chicken stock. Stir until smooth and simmer 15 mins. Drain 340g can of asparagus cuts. Retain a few choice cuts and puree or sieve the remainder. Add to soup together with liquid from can. Add 1.1/2 cups of cream or milk and reheat (do not boil). Garnish with reserved asparagus and croutons if desired.

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

Curried Tuna

1 large tin tuna

1 small tin mushrooms

2 sliced onions

2 dessertspoons cornflour

2 teaspoons sugar

2 teaspoons chutney

1 tablespoon butter

1 dessertspoon sultanas

2 apples

2 cups stock or water

2 dessertspoons curry powder

salt and pepper

Method: Melt butter and lightly fry onion and apple. Mix all other ingredients together and put in a saucepan when onion and apples are cooked. Heat and thicken with cornflour. Heat and serve with rice.

Source: contributed by S. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.26.

Irish Cream Liqueur

1 bottle whisky - any kind

2 tins condensed milk - ordinary size

1 tin Carnation milk - 375mls

200g white chocolate

2 teaspoons coffee essence

2 small cartons pure cream - not thickened (400mls)

1 cup water

Method: Stir chocolate and 1 cup water over low heat (in small saucepan) until dissolved, using a wooden spoon. In basin, mix milks, then add coffee essence and chocolate. Stir well. Fold in cream. Add whisky last. Stir well. Strain into bottles and press any lumps out with wooden spoon. Always shake well before pouring (each time). Nice served with little ice cubes. Keep in fridge.

(Makes approx. two bottles).

Source: The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.103.

Seafood Spread

250g Philly cream cheese softened

2 tbspn tomato sauce

1 tbspn lemon juice

1 tbspn chopped onion and parsley

1 small can tuna drained and flaked.

Method: Mix well and chill.

Source: contributed by H. Gillings in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.

Sweet and Sour

2 tins Mastercraft sweet and sour vegetables

1 chicken

Method: Boil chicken. When cold remove meat from carcass. Empty the contents of the two tins of sweet and sour vegetables into a corningware dish, add the chicken meat, mix thoroughly. Cover and put into the oven to heat.

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.22.

Cheesy Broccoli Mornay

100g (2 slices) lean ham, chopped

1 onion, chopped

500g broccoli, cooked then chopped

250g small shell noodles

1 tablespoon poly or monounsaturated margarine

2 tablespoons plain flour

1 cup milk

1.1/2 cups (150g) grated cheese

1/4 cup fresh wholemeal breadcrumbs

Margarine or oil for greasing

Method: Place pasta on to cook. Melt margarine in a large boiler. Cook onion until soft. Add the flour and cook for 1 minute. Remove from heat, add milk gradually stirring all the time. Return to heat, continue stirring until sauce boils and thickens. Remove from heat, add 3/4 of cheese. Stir well to make a smooth sauce. Combine sauce with ham, broccoli and noodles. Pour into greased baking dishes. Sprinkle with remaining cheese combined with breadcrumbs. Reheat in moderate oven (180C). Serves a family of 4-6. Suitable for freezing.

Hint: It is easy to chop broccoli in the cooking saucepan once it has been cooked and drained. Use a long bladed knife. 2 slices of bread will make 1 cup of bread crumbs.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.23.

Quick Spaghetti Bolognaise

500g mince

grated cheese

1 tin spaghetti

Method: Cook mince until browned well. Drain off fat (if any). Stir in can of spaghetti and cook until heated through. Serve and top with grated cheese. (Herbs can be added for extra flavour).

Serves 2-3

Source: contributed by Melissa Ramm in Burra Kindy Cookbook (Burra, 2002).

Cheng Tau, Hu Chi (Chicken Liver and Green Pea Soup)

Four Persons

3 chicken livers.

1 tin green peas.

1 tablespoon chopped mushrooms.

1 teaspoon ginger.

1 small tin bamboo shoots.

3 giblets.

1 tablespoon soya sauce.

1 piece of lean pork and a few bones.

Method: Make a strong stock by boiling any bones and a piece of lean pork. Chop up chicken livers, giblets, mushrooms, ginger, and bamboo shoots. Put in a deep pan, pour in stock through a strainer, strain peas and add, with soya sauce, pepper and salt, and bring to boil. Serve in soup-bowls.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.41.

Schubert's Concentrated Tomato Soup

6 lb tomatoes

6 oz onions

2.1/2 oz cornflour

pinch carb soda (1/5oz)

1 oz butter

1 oz salt

6.1/2 oz sugar

8mls Ezy Sauce (1/5 of 2 tbspn).

Method: Cook tomatoes and onions approx 1.1/2 hrs. Sieve. Bring back to boil. As soon as boils, add the butter and boil mixture 15 mins. Then add salt, sugar, Ezy Sauce and carb soda. Mix cornflour into a paste with a little water and slowly pour into mixture, stirring while pouring otherwise it will go lumpy. Continue to boil until it appears to be about the right consistency when cooled off in a saucer (bit like tinned soup). This freezes well and can be preserved. It is a concentrated soup and should be mixed with milk or water for serving.

Source: contributed by D. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.4.

Chicken & Corn Chowder

1 Onion chopped

440 gm can Creamed Corn

1/2 Barbecue Chicken

3 teaspoons Cornflour

1 green Shallot (chopped)

30 gms butter

4 cups chicken stock

60 gm Cream Cheese

1 tablespoon water

Method: Saute onion in butter until tender. Add corn, chicken stock and chopped chicken meat, bring to the boil reduce heat, simmer, uncovered 10 minutes. Cream the cheese with a little of the hot soup, add to soup. Stir in blended cornflour and water, bring to the boil, stir until soup boils and thickens, add shallot before serving.

Source: contributed by Betsy Stewart in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.5.

Banana Salad

10 bananas cut in pieces

1 cup salted peanuts

1 small tin pineapple pieces

coconut

Method: Combine all ingredients together, add a little of the pineapple juice and take up the moisture with the coconut.

Source: contributed by J. Fisher in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.52.