Asparagus Nibbles

Method: Slice fresh brown bread thinly. Butter then remove crusts and place 1 piece of asparagus on bread and roll firmly. Place all rolls closely confined in refrigerator until firm then remove and slice in bite size pieces.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.7.

Ghosts of Christmas Past

MERRY CHRISTMAS!

A list of Christmas-themed posts from years past:

• Sour Cream Medley
• Tuna Pate
• Lincoln Prawns
• Mock Ham
• Tropical Bacon
• Rice & Mushrooms
• Jellied Plum Pudding
• Quick Tip - Cranberry Sauce
• Quick Tip - Vegetables
• Chilled 'Fruity' Soup
• Tomato & Crab Soup
• Mint Julep
• Nuts and Bolts

A number of recipes were from this

'themed' cookbook from Kangaroo Island:

American River C.W.A. Recipes 

for Christmas and Special Occasions (1998)

Mum's Holiday Sipper

13 oz Scotch whiskey or brandy

2 tbsp chocolate topping

1/2 tsp peppermint or coffee essence

1 ctn (250g) cream

1 tin condensed milk

Method: Do not add the whiskey or brandy until last. Mix together all other ingredients, gently mixing thoroughly. Don't over mix or it may curdle or separate. Add whiskey/brandy base and fold in. Pour into clean bottles, seal and store or refrigerate and serve chilled. Always good for New Year's Eve or an ideal Christmas/birthday gift.

Source: contributed by Bronwyn Williams in Burra Kindy Cookbook (Burra, 2002).

Pate Log

250g (8oz) liverwurst

1 medium onion

1/2 tspn salt

parsley

3 hard boiled eggs

90g (3oz) Plaza biscuits crumbed

1/2 tspn pepper.

Method: Chop hard boiled eggs and onions as finely as possible. Add liverwurst, biscuit crumbs, salt and pepper and blend thoroughly together. Form this mixture into a log shape, 2" in diameter. Cover thickly with chopped parsley. Chill well.

Source: contributed by J. Huston in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

Salmon Soup

1 onion, finely chopped

1.1/2 teaspoons curry powder

15g butter

2 x 440g cans pea and ham soup

3 cups water

180g salmon in brine

2/3 cup thickened cream

Method: Sauté onion and curry powder in butter, add soup and water, stir until mixture boiling, stir in drained salmon, serve with a spoonful of whipped cream in each bowl.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.14.

Chicken Wings in Plum Sauce

1 pkt chicken noodle soup

1 tbsp soy sauce

3 tbsp water

1/4 cup plum jam

1 tbsp sherry

1kg (14-16) chicken wings

Method: Combine soup, jam, sherry, sauce and water. Use to marinade [sic] chicken wings overnight or for a minimum 3 hours. Brush with marinade while cooking. Serve as a party savoury or main course with rice.

Serves 4 - 6

Source: Burra Kindy Cookbook (Burra, 2002).

Fluffy Sago Pudding

Four to Six Persons.

1 cup evaporated milk.

2 eggs.

3 tablespoons sugar.

Pinch of salt.

1 cup water.

2 tablespoons sago.

Vanilla flavouring.

Method: Heat milk in double boiler, add sago, and cook till clear. Beat egg yolks separately; add sugar and salt, and beat until very light. Stir into cooked sago and milk, and let come to the boil; add vanilla. Beat egg whites, and fold into mixture. Pour into a bowl. Serve very cold.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.57.

Tomato Cheese

3 large tomatoes

125g grated cheese

2 tbspn butter

1 egg

salt and pepper to taste.

Method: Skin tomatoes and cut up. Melt butter in saucepan add tomatoes and grated cheese and simmer for 10 mins, lastly add beaten egg and simmer for 3 mins. Keeps indefinitely.

Source: contributed by R. Short in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.8.

Pineapple Flambé

1 fresh pineapple cut into quarters and then sliced

or 1 tin Golden Circle pineapple slices

1 dish rum (Bundaberg or Goddards)

1 dish brown sugar

1 dish of whipped cream

methylated spirits burner

metal forks

Method: Using the forks, each person dips a pineapple piece into the rum, rolls it in the brown sugar, heats over metho. burner, allow a short time to cool and dip into the whipped cream and eat. Don't forget to use the forks, it saves burnt fingers.

Source: contributed by T. Seidel 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.65.

Savoury Slices

Method: Spread thin slices of bread with butter and then sprinkle with a packet of French Onion Soup. Cut into shapes and bake on an oven slide - dry out thoroughly in a slow oven. Allow to cool and store in an airtight container.

Source: contributed by Mrs. K. Belcher in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.7.

Braized Steak with Carrot and Pineapple Sauce

2 lb. thick topside steak

1 cup breadcrumbs

1/2 small finely chopped onion

Pinch of seasoning

1 egg

Salt and pepper

1 dspn. brown sugar

1 carrot (cut into small dice)

1/2 cup pineapple (cut into small dice)

Method: Cut pocket in steak. Mix ingredients together, bind with egg, add a little milk if necessary. Stuff pocket of steak, sew up or fasten with skewers. Braise on bed of vegetables for one and a half hours.

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

Impossible Savoury Pie

8 eggs 

1 cup wholemeal flour

2 cups milk

2 cups grated cheese

Filling:

400g tin tuna OR salmon

1 onion, finely diced

2 tomatoes diced

Method: Beat eggs then add flour, milk and grated cheese. Pour into a large pie dish and top with desired filling. Bake for 35-40 mins at 200C. Allow to cool for 5 mins before serving.

Variations: Other filling combinations could include: 2 cups of cooked chicken with 1 tin of chopped asparagus; 1 cup of diced ham with 3 cups of mixed, diced fresh or frozen vegetables; a 400g tin of kidney beans with 2 diced tomatoes and 1 teaspoon of chilli powder.

Hints: The flour in this recipe settles to form the crust when cooked. This is a good recipe for using up any left-over meats and vegetables. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.47.

Hors d'oeuvres

Method: Slit a prune and remove the seed, fill with a piece of marzipan and top with an almond. Always have dried apricots (small ones best) soaking in brandy, they will keep for years like that and when needed; drain and place a nodule of Philly cheese on each half and top with a piece of walnut.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.7.

Beef and Tomato Mornay

1 dsp butter

500g mince

2-3 rashers bacon chopped

1 can tomato soup

approx 50g cooked spaghetti

1 onion chopped

1 cup water

1 cup grated cheese

breadcrumbs

Method: Cook onion in butter until soft. Add mince and bacon and brown well. Stir in half the cheese and add soup and water. Bring to the boil. Add cooked spaghetti, cover and simmer for 30 mins. Put into a casserole dish, sprinkle with breadcrumbs and rest of the cheese. Bake until bubbling in a moderate oven.

Source: contributed by Ali Eberhard in Burra Kindy Cookbook (Burra, 2002)

Een Tow, Wat Kai

(Minced Chicken and Baked Beans)

Three Persons

1/2 steamed chicken, large.

1 small tin baked beans.

Method: Chop chicken into small pieces. Pour a little stock into a frying pan. Turn baked beans into this and make thoroughly hot. Add the chicken chopped into small pieces. Mix a tablespoon Chinese sauce and pour over chicken. Bring to boil and cook for a few minutes. Add a little fat, if desired. Serve in deep dish.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.42.

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.