Veal Casserole with Corn

3/4 lb. stewing steak, 1/4 lb. bacon (in 1 slice); 1 chopped onion (med. size), 1&1/2 tbsps. flour, 2 tbsps. cooking sherry or (1 tbsp. lemon juice and 1 tsp. sugar), 3/4 cup water, salt and pepper, 1/2 cup sweetcorn kernels, 1/2 cup chopped celery.

Method: Cut veal and bacon into squares. Fry bacon first for a few mins. in a frying pan. Add chopped onion, continue frying for 3 mins. Toss veal cubes in flour, add them all with the flour to frying bacon and onion, fry another 3 mins. Remove from heat, add all other ingredients except celery. Stir well, return to heat, cook few mins. until gravy has thickened. Tip into casserole dish, cover with lid. Cook in slow oven for 2&1/2 hours at 300 deg. F. After the first hour add celery. Note: This dish may be cooked in a covered pan on the top of the stove instead of in the oven, simmer gently for 1&3/4 hours.

Source: contributed by Mrs. S. T. Greenslade in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.13.

Savoury Bread and Butter Pudding

6 thin slices of bread, butter or marg. for spreading, 4 ozs. grated cheddar cheese, a little chutney, 2 eggs, 3/4 pint milk, salt and pepper to taste, 1/4 lb. bacon rashers.

Method: Trim away the crusts and spread bread lightly with butter or marg. Make sandwiches with grated cheese and chutney, reserving heaped tbsp. cheese for topping. Cut the sandwiches in halves diagonally, arrange in a greased 2 pint casserole. Whisk together eggs, milk, and seasoning and pour over sandwiches. Stand for 10 mins, then sprinkle with the reserved cheese, and put in centre of mod. oven and bake for 30 mins. Meanwhile grill bacon rashers to serve with the baked pudding.

Source: contributed by Mrs. F. B. Greenslade in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.11.

Egyptian Pudding

1 cup plain flour, 1/2 cup sugar, 1 tsp. carb. soda in 1/2 cup milk, 1 tbsp. jam, 1 small tbsp. butter, 1/2 cup of dates or sultanas, 1/2 tsp. spice.

Method: Mix together and steam for 2 hours.

Source: contributed by Mrs. J. Tyler & Mrs. D. Carmichael in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.41

Bacon Rolls

Cook bacon until transparent. It must be limp not crisp. Cut slices in halves and cut rolled pastry into strip just a little wider than bacon. Place each half strip bacon on pastry and roll up. They may need tooth picks to fasten them whilst baking. They must be served hot.

Source: contributed by Mrs. D. Carmichael in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.6

Fruit Salad for 80 Guests

20 apples (6 lbs.), 27 bananas (9 lbs.), 20 oranges, 4 pineapples, passionfruit, sugar to sweeten.

Source: contributed by Mrs. C. F. Schulze in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.49.

Pizza Pie

Scone dough: 8 ozs. S.R. flour, 3/4 cup milk, 1 oz. butter, pinch salt. Sift flour and salt, rub in butter, add milk and mix to soft dough. Roll out thinly to line pizza pie tray or pyrex plate. This mixture makes two pies.

Filling: 1 small finely chopped onion, 1 cup grated cheese, 1/2 cup thick white sauce, 1/2 cup tomato puree, 1 tin sardines (drained and mashed). Spread sardines over base of dough, sprinkle onion and then grated cheese. Mix sauce and tomato and spread over pie and bake in hot oven 450 deg. for 15-20 minutes.

Variation filling: 1/2 cup chopped bacon, 1 small diced onion, 1/2 cup sweetcorn, 1/2 cup grated cheese, 1/2 cup white sauce, 1/2 cup tomato puree.

Source: contributed by Mrs. M. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.6

Schnapper Mornay

2 small schnapper, 2 cups mornay sauce, 1 medium sized white onion, 2 tbspns. chopped parsley; 2-3 tbspns. of lemon juice, 3 hard boiled eggs, chopped[;] cayenne pepper to taste, salt.

Method: Boil schnapper in salted water and vinegar. When cold, skin, bone and crumble fish into chunks. Combine all ingredients, chopping parsley and onion finely, and add to the sauce. Top with bread crumbs and butter and heat thoroughly before serving.

Source: contributed by Mrs. D. Greenslade in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5

Steak and Pineapple

Grease casserole and place pieces of steak in dish. Cream 2 ozs. butter and 3 tbsps of sugar and spread on steak. Then place a circle of tin pineapple pieces on top of each piece of steak. Arrange small potatoes in end of casserole and baste. Cover dish with foil, cook in 400 degree oven for 1&1/2 hours.

Source: contributed by Mrs. G. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.11.

Savoury Salmon or Tuna Roll

15 oz. tin or two 8 oz. tins tuna or salmon, 1/2 level tsp. salt, pepper to taste, 2 tbsps. chopped chives, 2 tbsps. chopped parsley, 2 hard boiled eggs (chopped), 1/2 lb. plain scone dough, adding 1 tsp. grated lemon rind to flour.

Method: Flake fish and add salt, pepper, chives, parsley, lemon juice and hard cooked eggs, combine all lightly. Roll scone dough into oblong 1/4" thick, spread with fish mixture, wet edges and roll up from the long side. Place seam edge down on a greased baking dish and pinch ends securely. Glaze with milk or egg and milk. Bake in hot oven 25-30 mins. Serve in 1" thick slices with tomato, cheese or parsley sauce, and individual salads.

Source: contributed by C. Pavy in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.6.

Pineapple Slice

Method: Line a slice tin with Coffee Biscuits. Mix 1 tin Condensed Milk, one 15 oz (500gm) tin of crushed Pineapple (drained), 2 oz Lemon juice, 4 oz melted Copha and 2 oz Passionfruit pulp.

Spread evenly over Biscuits and place another layer of Biscuits on top of filling.

May be iced with Chocolate Icing.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.34.

Savoury Tuna Pie

Equipment Needed:
Sharp knife
Measuring cup
23 cm Pie plate
Saucepan
Can opener
Kettle
Grater
Mixing bowl

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:
1 packet Chicken Noodle soup
1&1/2cups boiling Water
2 cups Breadcrumbs (soft)
1 teaspoon chopped Onion
1 tablespoon chopped Gherkins
1 hard-boiled Egg (chopped)
1 tin Tuna 225 gram (drained and flaked)

Method: Cook soup in 1&1/2 cups boiling water for 7 minutes and cool. Mix other ingredients, add soup, press into pie plate. Bake at 180C for approximately 20 minutes. Grate cheese on top and bake a further 5 minutes. Can be eaten hot or cold.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s], n.p.)

Banana Dip with Fruit Crudites

3 medium bananas
350g LF-cottage cheese [low-fat]
150g NF-yoghurt, plain [non-fat]
1 lemon, quartered
2 Tblsp mango chutney
1 tsp mild curry powder
2 Tblsp sultanas

Method: Blend all the ingredients except the sultanas, then stir them in. Garnish the dip with lemon wedges and surround it, on a decorative plate, with crudites:
3 apples, cored and thinly sliced
2 firm pears, peeled, cored and thinly sliced
3 Tblsp lemon juice 

4 stalks celery, cut into fingers
2 carrots, cut into matchsticks
Toss the apples and pears in lemon juice.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.20.

Toasted French Stick

Equipment Needed
Grater
Tablespoon
Bowl and spoon to mix
Large knife
Measuring cup
Teaspoon
Alfoil
Spreading knife

Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients
1 French stick
1 cup grated cheese
1/4 cup Butter
185gram tin of Tuna or Salmon
2 tablespoons finely chopped Onion
1 teaspoon Mayonnaise
1/2 teaspoon Mustard

Method: Cut stick in half lengthways. Remove part of the centre from each half. Mix all ingredients together and fill the cases. Join together and carefully cut across in 2.5 cm rounds, keeping gently pressed together. Wrap in foil and bake in moderate oven for 25 minutes.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Tuna and Asparagus Mornay

Equipment Needed
Saucepan to cook rice
Casserole dish
Can opener

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients
1 large tin Tuna in brine
1 cup cooked Rice
1/2 cup grated Cheese
1 small tin Evaporated Milk (1/2 cup)
1 Onion chopped
1 tin Cream of Asparagus Soup
1 small tin Sweet Corn Kernels
Crushed Cornflakes
Small amount of Butter

Method: Place the cooked rice in a casserole dish[.] Mix all other ingredients[,] pour over rice and sprinkle with crushed cornflakes and dobs of butter. Bake 20 minutes in oven at 180C.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Super Kids Tarts

wholemeal bread slices
1 egg white
2 Tblsp TONE skim milk

Method: Cut circles from bread to fit into metal patty tins. Beat egg white and milk in a bowl. Brush both sides of bread circles with the milk mixture and press into lightly oiled patty tins. Bake at 190°C until crisp and golden. Use any of the following fillings or make some of your own choice:

Tuna: fill tarts with tuna (preheated), and top with sprinkle of grated LF [low-fat]-cheese. Place under griller to melt cheese.
Baked Beans: fill tarts with hot baked beans.
Ham and Corn: dice a little lean ham and stir into canned creamed corn. Heat this mixture then fill tarts.
Banana: heat mashed banana, sultanas and 1 Tblsp of fruit juice in a saucepan and serve in hot tarts.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.22.

Pineapple and Bacon Dip

4 oz pkt cream cheese, 1 Tbls undiluted evaporated milk, 2 Tbls crushed pineapple, 1-2 Tbls finely diced cooked bacon, salt, pepper

Method: Mix together until creamy, the cream cheese and evaporated milk. Add the savoury ingredients and season with salt and pepper.

Source: Contributed by V. Collins in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.17.

Veal Royale

Cut 500gm veal steak (or any steak) into thin slices, toss in 2 teas. paprika and fry in 1 tabs. oil. Place meat in casserole, add 1/2 cup peas. Blend contents of packet of Cheese and Leak [sic] Soup with 1 cup water and 1 cup tomato puree. Stir till boiling. Pour over meat and cover. Bake med. oven 1 hour. Serves 4.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.38 (& p.40).

Tofu Nut Balls

1 cup cooked brown rice
500g tofu
1/2 cup wheat germ
1/4 cup ground almonds
Tabasco sauce, to taste

Method: Thoroughly mix rice, wheat germ and Tabasco in blender. Add tofu, but do not over process. Form into balls and refrigerate to firm. Bake on lightly-greased tray for 30 minutes, at 180°C. Turn during cooking. Serve with green salad.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.27.

Pineapple Rice Cream

Method: Wash 1/3 cup Rice and slowly bring to the boil in 2&1/2 cups Milk. Cover until Milk is absorbed (approx. 45 minutes). Remove from heat and add 3 tbsp Sugar and 1 tsp Vanilla.

When cold, fold in 1 drained tin of crushed Pineapple and 300 mls Whipped Cream. Refrigerate and sprinkle with Brown Sugar or Cinnamon.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.37.

Banana Roll

1 small banana or 1 large banana cut in half vertically
1 slice fresh, soft, wholemeal bread

Method: Place banana on a slice of bread, roll up and enjoy it! Can toast under low grill with seam side down. With a drink, this is quick, nutritious and satisfying.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.18.

Eggless Jubilee Cake

Method: Pour 1 cup boiling Water over 3/4 cup Sugar and 1 cup mixed Fruit. Let stand for 10 minutes. Add 2 cups SR flour, 1 tsp Cinnamon.
Bake in a greased orange loaf tin (or log) for 30-35 minutes.
Ice while still warm - Lemon-flavoured is nice.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.29.

Oriental Delight

2 oz Butter
1/2 cup sugar
3/4 cup SR Flour
1 tbsp Cocoa
4 tbsp Milk
1 tbsp Coffee Essence
1 cup Dates
1/2 cup Coconut
2 Eggs
1/2 cup Walnuts

Method: Beat Butter and Sugar, add Eggs, Milk, Coffee, Coconut, Cocoa, Flour, Dates and Walnuts.

Press the mixture into a greased, shallow tin and bake in a moderate oven (approx. 180°C) for 25-30 minutes.

Ice with Chocolate Icing, sprinkle with chopped Nuts

When cold, cut into fingers or squares.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.39.