Poor Man's Fillet Mignon

1 lb. mince
1/2 lb. sausage meat
2 cups white bread crumbs
2 eggs
Mixed herbs - 1 teaspoon
1 dessertspoon Soy Sauce
1 large onion grated
1 tablespoon fresh chopped parsley
1/4 teaspoon each of Tarragon, Oragano [sic], onion salt, and Garlic salt
For a change I sometimes add some crushed pineapple

Method: Combine all ingredients as for hamburgers. Rolling in flour, make patties about 3" wide and 1" thick, then wrap around with a piece of bacon and secure with tooth picks. Cooking in a frypan. Heat a little oil and sear both sides of patty to seal in juices and then reduce heat. Don't forget to keep turning them so they don't burn and they'll take approx. 1/2 hour to cook. 5 minutes before serving heat a large tin of mushrooms in butter sauce. To serve, remove toothpicks, place on dinner plates and cover with mushrooms. I usually serve with hot veges, but they are just as nice with salads.

Source: contributed by Joy in More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.7.

Carrot Marmalade

6 large carrots
8 lemons
8 lb sugar
10 pints boiling water

Method: Grate carrots and slice lemons finely. Pour boiling water over ingredients (carrots and lemons) and let stand overnight. Next day boil for 1 hour, then add sugar and boil till it jells.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.42.

Fabulous Fruit Salad

1 tin pears (drained)
2 peaches (or equivalent in sliced, tinned)
2 bananas
1 mango

Method: Slice all fruits rather larger than is usual. Pour over 1/2 cup orange juice (tinned or fresh) and a couple of tablespoons of sherry if liked. Sweeten with liquid sucaryl or 1/2 cup sugar according to dietary requirements. Serve with ice-cream, cream or custard -- or alone.

Source: contributed by Mrs. Gough Whitlam in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.53 ['Personality Pages']

Individual Seafood Salad

Drain a 3&1/2 oz. can Greenseas solid pack Tuna. Fill a crisp lettuce cup with the Tuna and top with a spoonful of salad dressing. Garnish with a few wedges of tomato and lemon. Serve with fingers of buttered brown or white bread. Serves one.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.33.

Mystery Loaf

1 tablespoon butter
2 tablespoons sugar
1 cup milk
1 dessertspoon golden syrup
1 cup mixed fruit and nuts

Method: Bring butter, sugar, milk, syrup and fruit to boil, then add 1 teaspoon carb. soda, while fizzing add 1 cup S.R. flour. Stir well and place in loaf tin. Bake 1/2 to 3/4 hour.

Source: contributed by Mrs. R. T. Wright, Naracoorte S.C.C. in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.47.

Chicken and Asparagus

Prepare 1 pkt. Continental brand Chicken Noodle Soup with only 3&1/2 cups water. Empty in contents small can asparagus cuts, 1/2 cup frozen peas and cook 5 minutes.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.22. ['Quick Meals from Packets or Tins (Not so economical -- but hasty and tasty!)]

Bean and Ham Cream

6 oz. packet deep frozen French beans
1 teaspoon flour
1/4 pint cream (or evaporated milk)
Few chives
1 teaspoon paprika
1 oz. butter
1/4 cup milk
4 oz. cooked ham
Salt and pepper

Method: Cook the beans as directed on the pkt. Melt the butter in a saucepan, add the flour and milk, blend thoroughly, stir in the cream, cook until a rich thick sauce. Chop ham in chunky pieces and fold into the cream sauce with chopped chives. Season with salt and pepper. Pour over the beans, sprinkle with paprika and serve with fingers of toast. Time 15 minutes.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.22. ['Quick Meals from Packets or Tins (Not so economical -- but hasty and tasty!)]

Chicken Bisque

Prepare 1 pkt. Continental brand Chicken Noodle Soup using only 3&1/2 cups water. Cook 5 mins. Add 4 oz. can crab, 4 oz. can red salmon, 1/2 cup Deb. potato flakes, and chopped chives. Reheat without boiling.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.23.

Australia Cake

6 ozs. butter, 6 ozs. sugar, 3 eggs, 12 ozs. S.R. flour, about 6 tablespoons milk, few drops vanilla, raspberry jam, cochineal to colour. Cream butter and sugar till light, add beaten eggs gradually, and beat well. Add sifted flour alternately with sufficient milk to provide a soft, dropping consistency. Put one half of mixture into well-greased cake tin. Spread with raspberry jam. Colour remaining half of mixture pink with cochineal, and spread evenly over jam. Bake in moderate oven 1&1/4 to 1&1/2 hours. Turn carefully on to cake cooler. When cold, ice top - one half pink, the other white. Or use white icing and sprinkle white coconut on the one half, pink on the other (rubbed in drop of cochineal and dried first).

Source: contributed by Mrs. R. J. Harrip (Berri) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Jan. 29'.

Curry Quicky for Two

2 Rashers bacon
2 firm tomatoes
1 teaspoon curry
8 oz. tin baked beans
2 hard-boiled eggs

Method: Fry bacon until crisp and cut hard-boiled eggs into quarters. Gently heat beans with curry, when hot, fold in eggs and bacon. Serve with grilled tomato halves.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.22 ['Quick Meals from Packets or Tins (Not so economical -- but hasty and tasty!)]

Speedy Chicken Casserole

1 chicken, cooked and chopped OR 1 kg chicken thigh or breast pieces, cooked in a fry pan
425g can condensed celery soup
425g tin condensed chicken soup
1 cup milk
425g tin corn kernels
1 medium carrot, diced
1 capsicum, finely chopped
1 cup frozen peas
1 cup grated cheese

Method: Heat soups and milk in a saucepan, stirring until blended. Remove from heat and stir in cooked chicken and vegetables, pour into greased baking dish. Spread over the top of chicken mixture and sprinkle with cheese. Bake for 30-40 mins at 200°C.

Hints: Serve with pasta, potatoes or salad. To ensure the casserole does not become too runny, add one can of soup at time and mix thoroughly. The amount of soup used may need to be reduced. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.86.

To Deep Freeze Mornays

Line a container with silver-foil, leaving 3 or 4 ins. above the top. Pour the mornay into the foil, and when cool turn the foil over the top to seal, and place in the deep freeze. When frozen, remove the foil covered, solid mornay from the container (e.g., a pyrex dish) which can then be used again, whilst the moray remains in the deep freeze. When the mornay is required, peel off the foil, and put the contents in a container to thaw out and reheat.

Source: contributed by Mrs. F. B. Greenslade in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.83.

Fruit Salad

1 cup stoned prunes                         } soak in 1 cup marsala 
1 cup dried apricots cut in halves  } for 24 hours or more
Add drained:
1 small tin diced pineapple
1 small tin mandarin segments
1 small tin black cherries

Method: Mix well. Serve with cream or icecream. May be kept for months in fridge.

Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.70.

Salmon Pineapple Salad

2/3 cup uncooked rice, 2 tsps. curry powder, 1 cup chopped celery, three 7oz. tins salmon, 1/2 cup mayonnaise, 1/2 tsp. salt, one 15 oz. tin pineapple pieces (drained), salad greens, 1/4 cup chutney.

Method: Cook and drain rice, mix together mayonnaise, chutney, curry powder and salt, and then add rice, curry, celery, pineapple and salmon. Chill and then arrange in salad bowl lined with lettuce leaves.

Source: contributed by Mrs M. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.25.

Fruit Cup (For 100 people)

BASE -
5 cups cold tea
3 cups strained rhubarb juice
1 bottle passionfruit topping
1 lb (450g) sugar
1 litre water (boiled until sugar dissolved - let cool)
1 large tin pineapple juice
1/2 gal. orange juice cordial
1 bottle fruit cup cordial

Method: When ready to serve add 8 large bottles lemonade, 4 large bottles dry ginger, small quantity soda water, crushed ice. Slice bananas and mint leaves. Can be laced with gin or sherry.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.54.

Crunchy Ham Logs

185g Ham Pieces
1 tablespoon lemon juice
1 tablespoon horseradish
2 tablespoons finely chopped gherkin
125g cream cheese
1 tablespoon grated onion
2 tablespoons chopped parsley
salt & pepper
1 cup finely chopped toasted almonds

Method: Combined chopped ham, cream cheese, lemon juice, onion, horseradish, parsley, gherkin, salt & pepper. Chill well. Form into 2 logs. Coat with almonds, refrigerate. Serve with crackers or on a cheese platter.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.4.

Instant Christmas Cake

Layer one:
1 pkt. strawberry instant pudding mixed with 1 cup milk. Add 1 cup softened icecream and 1/2 cup chopped glace cherries. Place in foil lined container e.g. pudding bowl, loaf tin. Put in freezer while preparing next layer.

Layer two:
1 pkt. chocolate instant pudding mixed with 1 cup milk. Add 1 cup softened icecream & 1/2 cup chocolate chips. Place on top of strawberry layer.

Layer 3:
1 pkt. vanilla instant pudding mixed with 1 cup milk. Add 1 cup softened icecream & 1/2 cup mixed fruit (rum soaked optional). Place on chocolate layer, freeze. Turn out and decorate.

Source: contributed by Sue Codrington in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.65.

Fluffy Brandy Sauce

1 egg
3/4 cup icing sugar
Pinch salt
1/2 cup cream (then whip)
3 tablespoons brandy

Add salt to egg white and beat till stiff, gradually beat in sifted Icing Sugar, 1 dessertspoon at a time. Beat in egg yolk, fold in whipped cream. Flavour with brandy and chill. (Makes 1&3/4 cups).

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.36.

Christmas Cheer (2)

400ml can of condensed milk
300ml cream
3 eggs
1 cup whiskey or brandy
1&1/2 table spoons chocolate topping
1&1/4 table spoons coconut essence

Method: Mix all well in a blender, bottle & store.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.10.

Boiled Pineapple Fruit Cake

1 x 450g can crushed pineapple
125g marg.
375g mixed fruit
1 cup sugar
1 tspn. mixed spices
pinch salt
1 cup S. R. flour
1 cup plain flour
1 tpsn. bicarb. soda
2 beaten eggs

Method: Boil first 6 ingredients and also the soda in a saucepan for 10 mins. Allow to cool. Add sifted flours and eggs. Place mixture in an 18cm square cake tin (or as desired) lined with greaseproof paper. Cook for 1 hour at 160°C. Test with skewer. Leave in tin 5 mins., then turn out on rack. Cool. Store in airtight container.

Source: contributed by Lorraine Rosenzweig in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.58.

Rolled Chicken with Fruits

1 chicken, boned
salt and pepper
4 slices ham
1/2 cup fresh whole-grain breadcrumbs
chopped fresh parsley and oregano
10 soaked stoned prunes
15 soaked dried apricots
brandy to sprinkle

Method: Spread out the chicken, skin side down on a board. Cover with plastic wrap. Pound gently until even fleshed. Remove plastic. Sprinkle chicken with brandy, salt and pepper. Place ham on top. Combine the breadcrumbs with parsley, oregano and pepper. Sprinkle over the ham. Put a line of apricot halves and beside these a row of prunes down the middle. Fold in the ends and roll the whole lot up. Tie with string at regular intervals. Season with salt and pepper. Rub over with olive oil. Bake at 180°C for one hour in an oven bag. Cool. Serve, sliced thinly, with salads or freeze for Christmas.

Source: contributed by Alvena Hall in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.21.

Eggless Plum Pudding

1 cup plain flour, 1/2 cup sugar, 1 level tsp. carb soda. 2 oz. butter, 1/2 cup currants. 1/2 cup sultanas or raisins, 1 cup boiling water.

Method: Mix together flour, sugar and fruit. Pour 1/2 cup boiling water on to butter and dissolve soda in 1/2 cup boiling water. Mix all ingredients together and steam for 2 hours.

Source: contributed by Mrs. M. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.43.