Orange Surprise

4 oranges
Fruit salad (drained of juice)
White curacao (optional)
2 level tablespoons sugar
2 egg whites

Method: Cut top off oranges, remove pulp with sharp knife and spoon, keeping shell intact. Pour in a dessertspoon curacao, then fill with fruit salad. Pipe meringue on top of each orange, sealing carefully. Bake in quick oven until meringue sets (2 mins. only). Serve in individual glass dishes. 

Source: contributed by Mrs. Warwick Hancock in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.56.

Chicken Veal Mornay

1 pkt. Continental chicken noodle soup
1&1/2 cups water
1 oz. copha
3 level tablespoons flour
1 cup milk
1/2 cup grated cheese
1 tablespoon chopped parsley
1&1/2 cups diced cooked veal
1 cup buttered breadcrumbs
Extra grated cheese

Method: Cook soup in water for 7 minutes. Melt copha and mix in flour. Add milk and the soup. Stir until boiling. Mix in grated cheese, parsley, diced cooked veal. Place in ovenproof dish and sprinkle with grated cheese and buttered breadcrumbs. Brown in moderate oven.

Source: contributed by Mrs. A. R. K. Stalley in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.22.

Whiting Superb

1 lb. whiting fillets
1 cup soft white breadcrumbs
3 oz. butter
2 chopped peeled tomatoes
1 cup mashed potatoes
2 scant tablespoons peanut butter
1 tablespoon brown sugar
1/2 a lemon
Pepper and salt
Chopped parsley

Method: Line the bottom of an ovenproof serving dish with the breadcrumbs. Pour the melted butter over this. Rub the fish fillets with lemon. Lay them on the breadcrumbs and season with salt and pepper. Combine the mashed potato, chopped tomatoes, peanut paste, brown sugar and chopped parsley and mix well. Spread this mixture over the fish and bake in a moderate oven for 30-35 minutes. When serving decorate with parsley and slices of lemon.

Source: contributed by Mrs. Norman Young in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.19.

Choco Bananas

Peel 2 bananas, slice and sprinkle with milk chocolate pieces. Cook on High 1-2 minutes, until part cooked. Top with cream or tinned cream and serve. Use small microwave sweet dishes to cook this sweet.

Source: contributed by Margaret Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.22.

Kidney Stuffed Mushrooms

125gm chopped lamb kidneys
6-8 med. mushrooms (remove stems and chop finely)
2 rashers of bacon chopped finely
1 chopped onion
2 small teaspoon worcestershire sauce
2 tabs. chopped parsley
1/2 cup grated mixed tasty and cheddar cheese
1 teas. soy sauce

Method: Combine chopped kidneys, bacon, onion and mushroom stems and sauces. Cook on High 4 minutes stirring once. Stir in half parsley mixture, place mixture in mushroom caps. Cook on High 4 minutes or until cheese is melted, after topping with remaining parsley cheese mix.

Source: contributed by Margaret Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.24.

Marinated Lamb Chops

Slice 2 white onions into casserole, with 6 lamb chops from which surplus fat has been removed. Season with pepper and salt. Cover with either claret or hock, and allow to marinate for a few hours before cooking. Add 2 small tomatoes, skinned and sliced. Cook gently. Thicken before serving and add 1 tsp of butter and parsley.

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

Gelatine Ice Cream Dessert

1 packet jelly crystals
1 cup boiling water
1 cup cold water (*or use 3/4 cup cold water and 1/4 cup sweet sherry)
1 pint vanilla ice cream

Method: Dissolve jelly crystals in boiling water and add cold water. Add ice cream by spoonfuls, stirring until melted. Chill until slightly thickened then stir well. Pour into individual dishes or one large bowl. Decorate with fresh fruit (or canned). Chill until set (approximately 1 hour). Makes 7 servings.

Source: contributed by Mrs. W. Hobbs (Secretary A.C.H. Fullarton Aux.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.40.

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.