Creamy Fish Pie

50g (2 oz.) butter

1 small onion

2 tablespoons cornflour

1 cup milk

Salt and pepper

250g (8 oz.) salmon or tuna

1 dessertspoon lemon juice

One 23cm (9") cooked pastry shell

Method: Melt butter and fry onion without browning. Blend cornflour, add milk and stir until thickens. Add salmon or tuna and lemon juice, season with salt and pepper. Cool slightly before placing into pastry shell. Mix 1 cup breadcrumbs and Parmesan cheese together and sprinkle on the top.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.25.

Egg and Onion Mornay

6 hard boiled eggs (chopped)

2 rashers bacon

1 onion

parsley

1 tbspn marg

salt

pepper

3 tbspn plain flour

2 cups milk

1/2 cup grated cheese

1/2 pkt cream chicken soup cooked in 3/4 cup water till thick

Method: Cook onion and bacon and place in casserole dish also eggs and cheese. Make a sauce by melting marg. stir in plain flour, then milk gradually pour over ingredients also soup. Add parsley, salt and pepper. Top with cubes of buttered bread.

Source: contributed by T. Gutsche in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.17.

Black Forest Cake

1 chocolate sponge

1 can dark pitted cherries

brandy

large carton cream

1 med block milk chocolate

1 tsp sugar

Method: Drain cherries and reserve 12-14 for top of cake. Cut remaining cherries in halves, draining on paper towel. Put a little brandy over the halves. Grate 3/4 of chocolate and mix to a paste with brandy. Beat cream until stiff, adding sugar and a capful of brandy. Remove frozen sponge from freezer and cut each half into 2 layers (4 layers in total). Spread each layer with chocolate paste, then cherry halves (flattened with fork), then layer of brandy cream. Decorate top with cream using star forcer. Put cherries on top and grate chocolate over top and sides. Make 24 hours before needed. Store in refrigerator. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.62 ['Spring Menu']

Uncle Percy's Chops

1.1/2 lb Lamb chops

1 Garlic clove

2 tbspns Flour

1.1/2 tbspns Sugar

2 tbspn Tomato Sauce

2 tbpsns Vinegar

1/2 tspn ground Ginger

1 tbspn Curry Powder

2 cups Water

Salt and Pepper

Method: Trim fat from chops. Crush garlic, combine all ingredients, pour over chops in baking dish and let stand for at least 1 hour. Cook uncovered in slow oven approximately 1 hour or until tender.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.25.

Watermelon Delight

Cut seeded watermelon into cubes, add thinly sliced onion and sliced orange and pineapple pieces - mint can be added for a refreshing taste. Sprinkle with a little sugar and vinegar.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.11.

Curried Crab Soup

1/2 cup rice

2 onion, chopped

1 tspns finely chopped fresh ginger

4 cups chicken stock

1 large carrot, peeled and grated

salt and pepper to taste

thinly sliced shallots

1 tabspns butter

3 tspns curry powder

1 tabspns flour

1 cup coconut milk or evaporated milk

1 x 170gm can crabmeat or use 1 cup cooked chicken

Method:
Beat butter, onion, garlic and ginger, cook till tender.

Add curry powder stir - cook 1 mins.

Add flour, blend and cook a few minutes.

Add stock and milk gradually, stirring till blended.

Add rice, stir, bring to boil, reduce heat and simmer 30 minutes, drain and flake crabmeat, add to soup season to taste and allow to heat.

Garnish with shallot slices.

Source: contributed by V. M. Smith in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.7.

Apple & Chicken

Put in casserole, chicken breasts, sprinkle rosemary over chicken, cover with Apple Juice (Mountain Maid). Cook then drain off juice & thicken for gravy.

Source: contributed by F. Jones in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.

Rissoles

500g Mince Meat

1 cup Milk

1 Egg

1 Onion finely chopped

1 pkt Chicken Noodle Soup

Salt & Pepper

1 cup Water

1 cup S.R. Flour

1/2 cup Rolled Oats

1 Carrot grated

Parsley

(can add trombone & zucchini)

Method: Mix all ingredients together & cook on B.B.Q. or in frypan. Makes about 30.

Source: contributed by R. Hore in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.21.

Carrot and Corn Mornay

3 tbspn margarine

3 tbspn plain flour

3 cups milk

large tin creamed sweet corn

1 cup grated cheese

6 medium carrots

1 cup cooked peas

Method: Cook carrots and mash. Melt margarine over low heat, add flour, stir in milk, little at a time, add sweet corn then mix in carrots, peas, cheese and salt and pepper.

Source: contributed by E. Keppler in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

Mornay

1 onion

1/2 kg mince meat

1 tin tomato soup (medium)

1 tin spaghetti (medium)

3 beef cubes

Method: Brown chopped onion in a little butter, add 1/2 kg mince meat, cook and simmer. Add 3 beef cubes for taste. When meat is cooked add the tin of tomato soup and the tin of spaghetti. Top with grated cheese (allow to melt over the top) or crushed cornflakes.

Source: contributed by R. Gutsche in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

Bullocky Jim's Red Gum Fish

1. Catch the fish (Redfin), do not clean.

2. Wrap in gum leaves (or paper).

3. Cover with fine ashes, above and below the fish. Finally place a good covering of hot coals.

Cooking time 20 to 30 minutes per 1 lb. of fish.

Serve: Take up and skin, remove inside of fish. Try it. Highly recommended.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.30.

Duke of Cambridge Tart

Pastry case (unbaked)

Mixed peel

1 egg

3 oz butter

3 oz sugar

Method: Sprinkle base of pastry case with chopped mixed peel. In a small saucepan, heat butter and sugar. When butter has melted a little, beat in egg. Heat mixture, then pour over peel and bake in moderate oven 20 minutes. Serve hot or cold. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.37 ['Winter Menu']

Avocado Cream Soup

1.1/4 cup Chicken stock

1/2 cup Milk

Salt and Pepper

2 ripe Avocado

3/4 cup Cream

Method: Peel avocados, remove seeds. Put chopped avocados in blender with milk and cream. Blend on medium speed till smooth. Place avocado mixture and chicken stock in bowl, stir until combined, then push through fine sieve. Season with salt and pepper. Refrigerate till cold. Serves 4.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.5

Chocolate Pears

block milk chocolate

2 tbs brandy

6 tbs milk

2 egg yolks

1/2 cup sugar

Method: Melt block of chocolate. In a separate bowl beat egg yolks and sugar, add brandy and milk. Add all to chocolate mix, cook over steamer until thick. Leave stick in pears. Peel pears and steam to soften slightly or use uncooked if well ripened. Dip pears into chocolate mix, then place in individual sweets dishes and chill. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.52 ['Winter Menu']

Pineapple & Chicken

Put in casserole, chicken pieces, sprinkle 1 pkt French Onion Soup over top. Tip 1 x 425gm tin crushed Pineapple over all and cook approximately 3/4 hour.

Source: contributed by F. Jones in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.

Beef & Pineapple Casserole

1 kg Meat cubed

1 pkt French Onion Soup

1/2 cup Red Wine

1 sml tin Pineapple Pieces

Method: Stir all together. Bake 1.1/2 - 2 hours or Pressure Cook for 15 mins.

Source: contributed by P. Garrard in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.29.

Chicken Paste

Boil 1 fowl until tender, with 1 onion, 1 tspn thyme and 1 chicken stock cube, salt & pepper to taste. When finished cooking there should be 1 pint of liquid in the pan. Mince the fowl and 1 raw onion. Put back into saucepan with the liquid and boil for 1 minute. Add 1/2 cup cream and boil for 1 minute. Keep in the refrigerator until used.

Source: contributed by T. Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.16.

Sunset Chicken (Microwave)

1 pkt French Onion Soup

1 clove Garlic crushed

2 tspns Worcestershire or Soy Sauce

1/2 cup Pineapple Juice

8 Chicken Drumsticks

1/2 cup Tomato Sauce

3 tlbspns Honey

Method: Combine all ingredients in a shallow casserole dish. Marinate for 1 - 2 hours or overnight in refrigerator. Cover and cook chicken on HIGH for 20 minutes turning 3 times and brushing with marinade during cooking. Serves 4.

Source: contributed by E. Turner in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.32.

British Mince

2 tbspn beef dripping or cooking fat

2 small onions, minced (or chopped finely)

1.1/2 lbs mince

2 cups beef bouillon (stock cube)

1 tbspn uncooked oatmeal (rolled oats)

salt 

freshly ground pepper

Method: Heat the beef dripping in a heavy saucepan. Add the onions and cook stirring constantly until the onions are soft and golden. Add the meat and brown it, stirring constantly to prevent lumping. Stir in the beef bouillon, the oatmeal and salt and pepper to taste. Simmer, covered over low heat for about 30mins. Serve on toast or with mashed potatoes or boiled noodles.

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.17.

Ham Dip

125g cream cheese

1 can devilled ham

1 tspn mustard powder

dash of tabasco sauce

salt and pepper to taste

1 tbspn sherry

Method: Combine all ingredients in a bowl. Beat until smooth and creamy. If necessary thin out with a few drops of milk. Serve with crisp crackers and celery sticks.

Source: contributed by T. Rosenzweig in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

Apricot Chicken

4 chicken breasts

1 pkt. French Onion Soup

1 tin apricot nectar

(add coconut if desired)

Method: Place chicken in baking dish, pour over nectar, sprinkle soup over top. Place in oven and bake for 1 hour.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.26.

Salmon Swiss Pie

250g. tin salmon or tuna

1 cup grated cheese

2 eggs

1 tablespoon grated onion

Pinch salt

1 cup milk

1 dessertspoon flour

1 uncooked pastry shell

Method: Drain and flake fish. Combine cheese, onion, flour and salt in bowl. Fill the pastry shell with bottom layer of fish, and top layer of cheese mixture. Beat eggs and milk and pour over the salmon and cheese layers. Bake in moderate oven until pie is firm in the centre.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.31.