Chicken Noodle Savory

Combine contents of 1 packet of chicken noodle soup with 500g. minced steak, 1 onion chopped, 3/4 cup uncooked rice, 2 cups water and 1 pepper, sliced in a saucepan. Bring to the boil then simmer 25-30 mins. Serve with toast and garnish with lettuce. Serves 4.

Source: contributed by Jenny Rudiger in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.27.

Boozy Stew

1kg. stewing steak
1 tomato, chopped
1 cup water
1 onion, sliced
1 cup red wine
1 pkt. creme of mushroom soup

Source: Chop meat into small cubes and place in casserole dish. Combine remaining ingredients and pour over the meat. Cover and bake at 190° until cooked - approx. 1-1&1/2 hours.

Source: contributed by Sue Codrington in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.26.

Peanut Butter Bread

2/3 cup Peanut Butter
1 tablespoon Soft Shortening
2/3 cup Milk
3&1/2 teaspoons Baking Powder
1/2 cup chopped peanuts
1 cup Sugar
1 Egg
2 cups sifted all purpose Flour
3/4 teaspoon Salt
1/3 cup Vinegar or Sherry

Method: Beat sherry, peanut butter, sugar, shortening, egg and milk together until blended and smooth, resift flour with baking powder and salt. Add to first mixture blending just until smooth. Stir in peanuts. Spoon into well greased loaf pan 8&1/2 by 4&1/2 by 2&3/4". Let stand 20 minutes. Bake at 350°F or Gas mark 4 (moderate oven) for 1&1/4 hours or just until loaf is done.

Turn onto wire rack. Cool thoroughly before storing.

Yield: 1 loaf.

Note: All purpose flour, also known as general purpose flour or family flour. This flour milled from selected high protein wheats. Self raising flour is made from all purpose flour to which leavening and salt have been added.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.108.

Baked Steak

1 lb oyster blade
1 pkt french onion soup
425 ml apricot nectar

Method: Lay oyster blade flat in baking pan. Sprinkle with powdered soup and pour over apricot nectar. Bake in covered pan 1&1/2 hours. Serve with duchess potatoes, stuffed tomatoes and green vegetables.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.47.

Savoury Spread

1 tablespoon butter
1 tablespoon grated cheese
1/2 teaspoon curry powder
1 teaspoon vinegar
1 egg
2 tablespoons milk

Method: Blend butter, cheese and beat in other ingredients and cook in double saucepan until thick and creamy. Keeps well in fridge and makes a good spread for biscuits, etc.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.70.

Savoury Tripe

1&1/2 lb tripe
1/2 oz butter
1 onion
2 tablespoons flour
1 cup water
1 cup evaporated milk
1 carrot
1 chicken stock cube
3 sticks celery
salt and pepper
1 dessertspoon Worcestershire sauce

Method: Cut tripe into 1 inch pieces, place in saucepan. Cover with water, add little salt; simmer one hour. Drain. Melt butter in saucepan. Fry chopped onion 2 minutes. Add flour, cook few minutes, remove from heat, add water, milk and crumbled stock cube. Return to heat, stir until sauce boils and thickens. Cook diced carrot and celery until tender, drain and add with tripe to sauce. Stir in Worcestershire sauce.

Serves 4.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.43.

Chicken and Vegetable Casserole

1 Cooked Chicken cut in pieces
1 large can Cream of Chicken Soup
1 large can Vegetable Soup
Salt and Pepper

Mix altogether and place in casserole dish. Heat in moderate oven.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.35.

Amy Johnson Cake

Pastry:
Rub 2 tablespoons butter or margarin[e] into 1 cup of S.R. Flour, sieved with pinch of salt. Add a little milk to make a firm dough. Roll out and line cake tin, one deeper than a swiss roll tin. Spread with plum and raspberry jam and sprinkle with currants.

Cake:
Beat 2 tablespoons butter with small cup sugar, add 2 eggs, and beat well. Add a little milk and 1 cup S.R. Flour sifted with a pinch of salt. Spread cake mixture over currants and bake in a moderate oven.

When cool, ice with lemon icing and cut into oblong pieces.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.93.

Marsala Dip

1 pkt Continental French Onion Soup
2 cups sour cream
1-2 tablespoons Marsala
chocolate slices and strawberries

Method: Combine first three ingredients thoroughly and chill for one hour. Serve with chocolate slices and strawberries.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.15.

Moomba Slice

4 oz butter or margarine
1 cup sugar
1 egg
1 cup mixed fruit
2 cups self-raising flour
pinch salt
blanched almonds

Method: Melt butter or substitute in saucepan. When melted add 1 cup sugar and stir until combined, allow to cool slightly, but stir occasionally so mixture does not go hard. Add beaten egg, mixed fruit and flour. Mix and place in greased and lined slice tin. Cook at 375°[F] for 20 minutes. When cool, ice with lemon icing and sprinkle with blanched almonds.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.87.

Starter

1 tin Grosse & Blackwell's Consomme (Campbell's Consomme substitutes perfectly)
1 small Philadelphia Cream Cheese
1/2 teaspoon curry powder

Method: Whip the consomme and cream cheese together, retaining some consomme for decoration. Add curry powder and whip again. Serve in individual dishes and decorate with chopped consomme and parsley. Chill well before serving.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.17.

Cucumber Supreme

Allow 1/2 large cucumber for each person.

Wash and dry thoroughly. Slice through centre lengthways. Scoop out seeds.

Place halved cucumbers into large saucepan of salted boiling water. Simmer 10 minutes -- allow to cool -- remove from saucepan and strain carefully. Place in fridge until needed.

Make a rich white sauce, add a tin of tuna or salmon, paprika, pepper, wine, a glass of sherry, one tablespoon of chopped parsley and a good squeeze of pure lemon juice.

Fill cucumber with mixture -- sprinkle with breadcrumbs -- bake in moderate oven 20-30 minutes; cover with foil if necessary. Serve hot with pulled lettuce salad mixed with Italian dressing and slices of lemon.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.18.

Tuna and Pineapple Casserole

1 15oz can Tuna
1 quantity White Sauce
1 tablespoon Breadcrumbs
Parsley Springs
1 15oz can Crushed Pineapple
1 teaspoon Lemon Juice
Slices of Lemon

Method:
1. Collect ingredients
2. Combine tuna, sauce and lemon juice
3. Place alternate layers of fish mixture and pineapple in casserole
4. Top with breadcrumbs
5. Bake
6. Garnish with slices of lemon and springs of parsley and serve
Oven temperature: 350°[F]
Cooking Time: 20 minutes

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.25.

Brandied Pineapple Drink

15oz can Crushed Pineapple
1/3 cup Brandy
2 large scoops icecream
1/3 cup Lemon Juice
1/2 cup iced water

Method: Put all into blender, on high speed 30 seconds or until well whipped. Makes approximately 1&1/2 pints.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.110.

Chilled Tomato Cases

6-8 small-medium tomatoes
200g cottage cheese
1 tablespoon gherkin relish
1 tablespoon Continental Savoury Chicken Supreme Soup

Method: Cut a slice off the end of each tomato and using a spoon scoop out most of the flesh. Chop tomato pulp and mix with cheese, gherkins and soup mix. Season inside of tomato cases with salt, pepper and a little sugar. Pile mixture back into cases. Replace lid or decorate as desired. Chill and serve.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.13.

Entree

4 oranges, peeled and chopped into pieces, place in bowl. Sprinkle freely with pepper and malt vinegar. Chill in fridge. Place in lettuce leaves and garnish with chopped meat.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park, Adelaide: Colour Printing House Pty. Ltd., c.1985), p.9.

Exotic Fruit Salad

Rockmelon, strawberries, passionfruit, bananas.

Method: Cut rockmelon in half and scoop out the fruit into round balls. Prepare and hull strawberries. Combine rockmelon, strawberries and passionfruit into a bowl. Refrigerate. Before serving, add bananas. Serve with cream and ice cream.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.36.

[Microwave] Shrimp de Jonghe

3/4 cup margarine
4-5 cloves garlic, peeled and sliced
1/4 teaspoon tarragon
1 tblspn. chopped parsley
dash of ground nutmeg
dash of dried thyme
1/4 tspn. chives, finely chopped
1/4 tspn. instant minced onion
1&1/2 tspns. salt
1/2 cup dry sherry
3/4 cup fine dry breadcrumbs
1kg. raw, shelled deveined shrimp

Method: Melt butter in a deep, 2 litre, heat resistant non-metal[l]ic casserole in microwave for 1 min. Add sliced garlic and heat uncovered for 2&1/2 minutes on high. Remove garlic from butter. Add tarragon, parsley, nutmeg, thyme, chives, onion[,] salt, sherry to butter and stir to combine. Remove 1/4 cup of seasoned butter and mix with 3/4 cup of breadcrumbs. Place shrimp in shallow 2 litre casserole with the remaining seasoned butter. Stir to coat shrimp. Sprinkle buttered breadcrumbs over shrimp. Heat uncovered in microwave for 10 minutes or until crumbs are brown and shrimp are pink. Do not over-cook shrimp as they will become tough. Serves 4.

Source: contributed by Dagmar Preusker in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.33.

Cornflake Tart

1 cup cornflakes, 1 cup rolled oats, 1 cup coconut, 1/2 cup sugar, 1/4 lb. butter or margarine, 1 dsp. honey.

Method: Melt butter, honey and sugar, pour over dry ingredients. Press into tin and bake in a very slow oven for 15 minutes.

Source: contributed by C. Pavy in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.27.

Savoury Tomatoes

3 tsps. gelatine, 3 tbsps. hot water, 1/4 pint cold water, 6 medium tomatoes, 1 tsp. sugar, salt and pepper, 2 cups chopped ham.

Method: Cut the tops off the tomatoes, scoop out the centres. Place cold water and tomato pulp in saucepan, add sugar, salt and pepper, bring slowly to boiling point, put through sieve, add vinegar and gelatine dissolved in hot water. When thickening, add ham and fill the tomato cases. Leave to set. Serve with mayonnaise on lettuce.

Source: contributed by Mrs. D. Carmichael in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.23.

Jamie's Honey Sauce

Put 2 tablespoons honey in saucepan and heat until brown and boiling. Add all following ingredients, which have been blended in cup:

1/2 cup water
2 teaspoons cornflour
2 teaspoons lemon juice
oregano
2 teaspoons soy sauce
4 teaspoons tomato sauce
pinch curry powder or chilli

Mix thoroughly and simmer for 1 minute. Good over steak, meat balls, etc.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

Apricot Clams

2 eggs
4 cups sugar
6 ozs butter
4 ozs cornflour
3/4 lb S. R. flour
About 4&1/2 doz. dried apricot halves

Method: Soak apricots for 4 hours - cream butter and sugar, add well beaten eggs then add sifted flours. Mix well and then roll out as for biscuits. Cut into rounds, place a piece of apricot sprinkled with sugar on each round and cover with another round of the biscuit mixture. Press edges down and cook in a hot oven for 10 mins. Can be iced if preferred and sprinkled with coconut.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.30.