Jarred Chops

6 chump chops
heaped tablespoon flour
dessertspoon sugar
1 cup water
3 tablespoons tomato sauce
2 tablespoons worcestershire sauce
1 tablespoon vinegar

Method: Coat chops with flour and sugar. In an ovenproof dish, mix sauces, vinegar and water. Place coated chops in dish with mixture. Cover and bake in 350°-375°F oven 1&1/2-2 hours.

Source: contributed by Kathy Woolford (A.C.H. Balaklava Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.28.

Deep Fried Dim Sims

1 pkt. pre-rolled puff pastry

Filling:
500g minced meat
1 onion chopped
2 teaspoons sesame oil
Pepper and salt
1 tablespoon soy sauce
1 tablespoon oil
Pinch curry powder
1 egg white

Method: Brown onion and meat in oil, add remaining ingredients and mix well.

Cut each sheet of pastry into 9 squares. Place teaspoons of filling on each square. Brush pasty with water and pull together in shape of money purse. Heat oil in Wok or deep fryer and add Dim Sims about six at a time and cook until pastry is golden. Serve with dip.

Dip Sauce: 2 tablespoons soy sauce, 1 tablespoon vinegar.

Source: contributed by Mrs B. A. Boylen (A.C.H. Broken Hill Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.22.

6 Cup 'Special' Salad

1 cup each of following:
Coconut
Sour Cream
Crushed pineapple
Philadelphia cheese
Mandarin segments (tinned or fresh)
Marshmallows (white, cut finely)

Method: Mix all 6 ingredients together.

Source: contributed by Mrs E. Wood (A.C.H. Volunteer Service) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.39.

Egg and Caviar Pate

6 hard boiled eggs

60g melted butter

Sour cream

Red and black caviar

Salt and pepper

Chopped parsley

Crackers

Method: Sieve eggs and mix with butter. Season well. Arrange pate in a mound on plate. Smooth top and sides, spoon over sour cream and coat eggs completely. Decorate top with caviar and lemon wedges. Finish with parsley. Serve with crackers.

Source: contributed by Mrs B. J. S. Vasey (A.C.H. Barmera Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.6.

Pineapple Flummery

Ingredients: 1 tin pineapple, 1 pkt jelly crystals, 1 egg, 1/2 pint milk, 1 heaped tsp cornflour, 1 dsp sugar, vanilla.

Method: Chop pineapple after pouring off juice and put in bowl. Make custard with the egg, milk, cornflour, sugar and a little vanilla. When cool, pour the custard over pineapple and stir well together. Boil pineapple juice, make jelly with this adding sufficient water to make up the quantity. Beat egg white stiffly and when jelly is setting, beat the egg white into this. Pour carefully over the custard. Serve with whipped cream.

Source: contributed by F. Jefferson in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.65.

Quiche

4 slices of bacon on the base of a dish, add small tin of drained pineapple, some grated cheese. Beat 6 eggs and 1 can of evaporated milk and pour over cheese. Bake for 45 mins. (or until set) in moderate oven.

Source: contributed by Jill Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.20.

Sweet Corn Dip

Ingredients: 3 oz butter, salt, pepper, mustard, 8 oz cheddar cheese, 5 Tbls cream, 1 small onion, 8 oz tin sweet corn.

Method: Cream butter, salt, pepper and mustard. Gradually add cheese and cream. Beat until fluffy, then add other ingredients.

Source: contributed by E. Simpfendorfer in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.19.

Almond Peach Torte

Ingredients: 1/2 pkt plain sweet biscuits, 4 oz margarine.

Filling: 1 pkt lemon jelly crystals, 6 oz peach nectar (juice from preserved canned peaches), 1 pkt Philadelphia cheese, 1/2 cup sugar, 1/2 tsp almond essence, 1 large can chilled evaporated milk, peach slices, 3 Tbls lemon juice.

Method: Make crumb crust and press into container. Dissolve jelly crystals in hot peach juice. Cool. Cream cheese, almond essence and sugar until fluffy. Add jelly and when partially set, whip iced evaporated milk and lemon juice in with this mixture. Fold in drained, sliced peaches. Pour into casing, chill and decorate with cream and almonds.

Source: contributed by B. Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.47.

Never Drop Cream Puffs

Ingredients: 1 heaped Tbls butter, 1/2 cup boiling water, 1/2 cup SR flour, 2 eggs.

Method: Melt butter, add boiling water. When mixture boils, add SR flour. Mix quickly, remove from heat. Add eggs, one at a time. Beat until mixture is smooth. Place in dessertspoons (teaspoons party size) on greased tray. Bake in moderate oven 30 mins. These puffs never fail, even if door is opened during cooking.

Source: contributed by E. Corkin in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.84.

Curried Tuna

Ingredients: 1 large tin chunk tuna, 1&3/4 cups milk, 2 oz butter or margarine, 2 Tbls plain flour, 1 tsp curry, 1 dsp lemon juice or a few drops essence of lemon, 2 tomatoes (peeled), salt and pepper.

Method: Put all ingredients into saucepan, except flour and curry, and bring to boil. Thicken with flour and curry. Serve on toast.

Source: contributed by J. Jaeschke in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.27.

Mexican Mince Casserole

Ingredients: 1.1/2 lb minced beef, 1 Tbls flour, 1 cup tomato puree, 1 cup water, 2 cups cooked spaghetti, pepper, salt, 1 dsp Worcestershire sauce, 1 chopped onion, 1 chopped cooking apple, 1/2 cup grated cheese.

Method: Combine meat, flour, tomato puree, water, vinegar [sic], sauce, onion and apple. Season and pour into casserole. Cook in moderate oven (350-375°) for 30 mins. Remove lid, top with hot spaghetti, sprinkle with cheese and return to oven until lightly browned.

Source: contributed by R. Butterick in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.33.

Lazy Daisy Cookies - U.S.A.

6 oz. (1 cup) brown sugar

1 egg

7 ozs. (1&3/4 cups [sic]) self-raising flour

1/2 level teaspoon salt

3 level tablespoons cocoa

4 ozs. Copha

Method: Place in basin sugar, egg, and half sifted flour, salt and cocoa. Melt Copha over gentle heat. It should be warm, not hot (test with fingertip). Add Copha to ingredients in basin and beat 2 minutes. Add remaining flour and mix to combine ingredients evenly. Shape into small balls and place on greased trays. Press peanut halves into each to represent the petals of a flower. Bake in a moderate oven for about 15 minutes. Store in airtight containers when cold. Makes 2&1/2 to 3 dozen.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.78.

Blow Away Sponge

Beat 4 eggs for 10 minutes, add 3/4 cup sugar, and beat 10 minutes. Then add cup cornflour, 2 teaspoons self-raising flour. Mix well and bake in a moderate oven for 15 minutes.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.80.

Australian Curried Steak Casserole

2 oz. mushrooms

1 large onion

1 dessertspoon curry powder

1 oz. sultanas

1 dessertspoon coconut

1/4 pint stock water

1 large apple

2 oz. butter

1 16 oz. can stewed steak

1 oz. raisins

1 dessertspoon plain flour

Salt and pepper

Rice, carrots and hard boiled eggs to garnish

Method: Chop the mushrooms, onion and apple and fry in butter. Add the steak, sultanas, raisins, coconut and flour and blend well. Finally, add the stock and season to taste. Transfer to a covered casserole and cook in a moderate oven for approximately 20 minutes.

Serve garnished with fluffy rice, carrots and sliced hardboiled egg.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.35.

Curried Mince and Pineapple

500 gm mince

1 pkt. vegetable soup

1 dess. curry powder

1 tabs. Steak Sauce

pinch mixed herbs

1&1/2 cups water

Cornflour to thicken (mix to a paste with little water)

[handwritten erratum: 1 x 440 gm tin crushed pineapple]

Method: Brown mince in a little margarine. Using a Large saucepan mix together soup, pineapple, and juice, curry powder, sauce, mixed herbs and water.

Bring to boil stirring continuously until it thickens.

Add mince and simmer, stirring often, approx. 30-40 minutes.

Thicken with cornflour if necessary. Serve with rice.

Source: contributed by Gwen Chambers in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.41.

Two Pudding

2 ozs. butter

2 ozs. flour

2 ozs. sugar

2 eggs

2 cups milk

Method: Cream butter and sugar, add beaten eggs and flour, mix well and add milk. Stir well, and bake in a buttered dish till set. Serve hot with sauce.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.70.

Apple Snow

1&1/2 lb. apples

3 ozs. castor sugar

1/4 pint water

Thin rind and juice of half a lemon

Whites of 3 eggs

Method: Wash apples, cut into pieces, and put into stewpan with water, sugar, lemon rind, and juice. Stew gently until tender, then rub through a hair sieve. Whip the whites of the eggs. When the apple pulp is quite cold add them to it and beat until mixture is a stiff froth. Heap on a glass dish.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.66.

Black Tea Punch

Dissolve 12 cups sugar in 12 cups of strong black tea (cold). Add 12 cups orange juice, 6 cups lemon juice.

When ready to serve, pour over ice cubes in [p]unch bowl and add 12 bottles Dry Ginger. Pineapple juice can also be added. Float slices of orange, lemon and bananas on top.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.11.

Colours of Christmas Stir-Fry

2 tablespoons oil

2.5cm piece fresh ginger, peeled & grated

1 clove crushed garlic

1 red chilli, de-seeded & chopped

1 red pepper, de-seeded & cut into strips

175g young turnips, trimmed & cut into wedges

350g broccoli flowerettes & strips of stalks

250g cooked sausages, sliced

6 tablespoons turkey or chicken stock

2 tablespoons sherry

2 tablespoons soy sauce

1 level teaspoon brown sugar

350g cooked potatoes, cut into chunks

6 spring onions, trimmed & chopped

salt & pepper to taste

Heat oil in a large pan & fry ginger, garlic & chilli over a medium heat for one minute - but do not burn. Add pepper strips, turnips, broccoli stalks & stir-fry for 5-6 minutes. Add slices of sausage, broccoli flowerettes, stock, sherry, soy sauce & sugar. Simmer for 3 minutes. Finally stir in potato, spring onion & cook until heated through. Season well. Serve immediately.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.99.

Christmas Cheesecake

Base:

1 cup biscuit crumbs

60g melted butter

Combine ingredients & press into a 22cm pie dish with the back of a large spoon. Chill.

Filling:

250g cream cheese

200ml natural yoghurt

1 pkt lemon jelly

1 cup boiling water

Beat cream cheese & natural yoghurt together. Dissolve lemon jelly in boiling water, cool then stir into yoghurt/cheese mixture. Refrigerate until starting to thicken, spoon onto biscuit layer and chill until set. For decoration, make one red or green jelly in one cup of boiling water, pour into a shallow tray. Allow to set then cut into Christmas shapes with a sharp knife or biscuit cutter. Place shapes on top of cheesecake. Any remaining jelly can be used as additional decorations if desired.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.50.

Egg Nog Sauce for Plum Pudding

2 eggs

1/2 cup sugar

1 dessertspoon rum

3/4 cup cream

1 teaspoon vanilla

Nutmeg

Method: Separate whites and yolks. Beat each with 1/4 cup sugar. Combine the 2 mixtures and fold together. Whip cream with vanilla and rum. Fold into egg mixture. Sprinkle with nutmeg. Refrigerate in a bowl with lid on. Can be made for 2 or more days before needed. 

Caution: Before beating egg whites be sure to rinse beater well with hot water to remove any trace of oil or grease, otherwise whites will not whip to a peak.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.80.

Christmas Cheer (1)

Combine together:
Juice of 3 lemons
3 Oranges, peeled and chopped
pulp of 6 passion fruit
3 apples, chopped
1 bottle orange cordial
1 x 850g can crushed pineapple

When ready to serve, add:
3 bottles chilled ginger ale
3 bottles chilled soda squash
1 bottle brandy/gin (optional)

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.9.