Wednesday, May 24, 2017

Lamb Chops Billabong

6 lamb chops
6 pineapple rings
6 rashers bacon
1 egg
Breadcrumbs

Method: Bone chops and form into rings, put bacon around chops, brush with egg and breadcrumbs, coat with oil and bake in oven approx. 15 minutes at 375F.

Rice Accompani[m]ent: 2 cups rice, chopped onion, chopped apple, 1/2 green pepper, 1 dessertspoon curry, 1 dessertspoon chutney, 1 dessertspoon lemon juice, salt and pepper.

Method: Fry onion in marg. until brown, add chopped apple and pepper, then curry, chutney and lemon juice, fry together until cooked.

Source: contributed by M. Woolford, Tumby Bay Aux. in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.20.

Saturday, May 20, 2017

Asparagus Parmesan

Asparagus -- fresh, frozen or canned (reserve some liquid)
1 cup crushed Sao biscuits
1/2 cup melted margarine or butter
1 tablespoon margarine or butter extra
1/2 teaspoon season-all (optional)
1 teaspoon onion powder
1/4 teaspoon dry mustard
Sprinkling pepper
1 chicken cube
1&1/2 cups milk
2 dessertspoons cornflour
1 can sliced champignons (reserve some liquid)
Parmesan cheese

Method: If using fresh asparagus break off stalks as far down as they snap off easily, wash well. Cook approx. 10 minutes or until tender, drain. Melt margarine and combine with crushed biscuit crumbs and spread evenly over base of shallow baking dish.
Melt butter (or margarine) stir in onion powder, season-all, dry mustard, pepper, cornflour, cook until bubbly. Remove from heat, add milk (and a little of each of reserved asparagus and champignon liquid), mixing well. Add chicken cube, cook over low heat stirring until thickened. Stir in mushrooms. Place asparagus over biscuit crumbs and pour over sauce. Sprinkle with Parmesan cheese. Bake in moderate oven.
This dish can be made ahead, refrigerated and cooked just before serving.

Source: The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.31.

Tuesday, May 16, 2017

Tuna & Spaghetti Mornay

Mix in bowl 1 tin tuna, and a lb tin spaghetti, 1/2 cup grated cheese and 2 tspn lemon juice. Add 1 cup milk and thicken with flour. Sprinkle with breadcrumbs and butter. Sliced tomatoes or green peas may be added for extra flavour. Bake in ovenproof dish for 1 hour.

Source: contributed by Betty Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.4.

Friday, May 12, 2017

Celebration Icecream Cake

1 cup powdered milk
2 cups water
400g can condensed milk
1 vanilla junket tablet dissolved in 1 tbspn. water
1 tspn. vanilla
1&1/2 tbspns. gelatine
3 tbspns. water (extra)
125g sultanas or raisins
60g crystallised ginger
60g glace cherries
60g slivered almonds
1/3 cup brandy
1 cup cream, whipped

Method: In a saucepan combined powdered milk, water and condensed milk. Mix well. Heat over low heat until just warm, remove. Stir dissolved junket tablet and vanilla into warm milk. Soften gelatine in extra water, stir into milk mixture, combine well. Pour into shallow tray and refrigerate until set. Turn into a large chilled bowl and beat on high speed for 10 mins. (The mixture will increase in bulk.) Combined fruits, nuts and brandy and fold into icecream. Gently fold in whipped cream. Pour mixture into a 23cm greased and lined spring form tin. Cover with foil, freeze overnight. To serve, release sides of tin and slide onto plate. Decorate with whipped cream and glace fruit. Serves 8-10.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.110.

Monday, May 8, 2017

No-Bowl Chocolate Slice

90g melted butter
1 cup sweet biscuit crumbs
1 cup chopped mixed nuts
1&1/2 cups (185g) choc bits
1 cup coconut
400g can condensed milk

Method: Grease a 23cm square slab pan. Cover base with greaseproof paper. Pour butter into prepared tin. Sprinkle evenly with biscuit crumbs, choc bits, coconut and nuts. Drizzle with condensed milk. Bake in mod. oven for 30 mins. Cool in pan before cutting into squares.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.148.

Thursday, May 4, 2017

Mixed Salad

Tin Peas
2 cups chopped celery
red pepper
Tin Beans
1 onion
1/2 cup oil

Method: Combine 24 hours and add 1/2 cup raw sugar, 1 cup vinegar and salt and pepper.

Source: contributed by R. Newberry in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.13.

Saturday, April 29, 2017

Walnut Tarte

3 egg whites
1 cup sugar
1 teas. baking powder
2/4 cup walnuts
12 Sao biscuits
Vanilla essence

Method: Beat egg whites[,] add sugar gradually, add coarsely chopped Sao Bisc.[,] baking powder, walnuts and vanilla, baked 350F-180C 45 mins. Top with grated choc. and whipped cream - Ref. 2 hours before serving.

Source: contributed by T. Veale in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.8.

Tuesday, April 25, 2017

Anzac Apple Tart

Pastry:
1&1/2 cups plain flour
Pinch salt
2 tablespoons sugar or icing sugar
90 g. (3 ozs) butter or margarine
2 egg yolks
2 teaspoons lemon juice
1 tablespoon water
Spiced apples:
4 cooking apples
1/3 cup sugar
1/3 cup water
Long strip lemon peel
1 teaspoon mixed spice
1/2 teaspoon ground cinnamon
Meringue:
2 egg whites
Pinch salt
4 tablespoons castor sugar

Method: For pastry, sift together flour and salt. Stir in sugar. Rub in butter with fingertips. Beat egg yolks with lemon juice and work into flour mixture. Add water gradually and mix into a firm dough. Press dough on to base and sides of a 23 cm. (9 in.) pie plate; trim edges. Pierce all over with a fork. Bake in a hot oven (220C) until firm and golden, 15 to 20 minutes. Cool.

Apple filling: Peel, core and slice apples. Heat sugar, water and peel in saucepan, stirring until sugar dissolves and syrup boils. Add apples; cover and cook 10 minutes. Uncover and cook until liquid evaporates and apples are soft and dry. Remove from heat. Stir in mixed spice and cinnamon. Spoon into pastry shell.

Meringue: Beat egg whites and salt until stiff. Gradually add castor sugar, beating constantly until glossy. Pile over filling to meet pastry and seal completely. Bake in a moderately hot oven (190C) until meringue is browned, 10 minutes. Serve warm or cooled.

Serves 6 to 8.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.72.

Thursday, April 20, 2017

Camembert Hot Bread

Cut a French stick into 2 cm wide slices almost through to the base. Finely chop a 125g Australian camembert cheese and add 3 tbspns. butter, salt, pepper and chopped parsley. Beat well. Spread cheese mixture onto each side of bread. Sprinkle with sesame seeds. Wrap in foil and bake in a hot oven for 15 mins.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.44.

Sunday, April 16, 2017

Rabbit Delight

1 rabbit
cooking oil
fine breadcrumbs
salt
2 onions, sliced
850ml can Apricot Nectar
Gravox
cider vinegar

Method: Remove tail bone from rabbit then soak in salt water, preferably overnight. Wash thoroughly and rinse in cold water. Joint into edible pieces, then soak in cider vinegar for as long as possible before cooking. Drain and rinse in cold water. Heat oil in frypan, roll rabbit in breadcrumbs, then brown in oil on both sides. Remove and place in casserole dish. Brown onions in the pan then scatter over rabbit. Pour nectar in pan and thicken to a gravy using Gravox. Once thickened, pour over rabbit and cook in oven for 1.1/2-2 hours, or until tender.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.41.

Wednesday, April 12, 2017

Spanish Rabbit

1 rabbit, 1 pkt chicken noodle soup, water, salt, 6 rashers bacon with rind removed, 1 cup soft breadcrumbs, 1 chopped onion, 2 chopped tomatoes, 1/2 tsp mixed spice, 1 oz butter, 1 Tbls parsley, pepper.

Method: Prepare chicken soup as on packet, omitting 1 cup of water, strain and put noodles aside. Soak rabbit in warm salted water for 1/2 hour. Cut into sections. Remove and wrap each section in a bacon rasher. Grease oven-proof dish, sprinkle with noodles and some breadcrumbs. Arrange rabbit in dish, add onion, tomatoes, parsley, pepper and herbs. Sprinkle with remaining breadcrumbs. Pour in strained soup. Cover and cook in moderate oven until tender (approx. 1 hour).

Source: contributed by G. Lee in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.38.

Saturday, April 8, 2017

Rabbit with Sweet & Sour Sauce

1&1/2 lbs rabbit pieces (without bone), 1 tbspn lard or butter, 1/4 cup water, 1/4 cup brown sugar, 2 tbspns cornflour, 1/4 cup vinegar, 1 cup pineapple juice, 3/4 cup sliced green pepper, 1/2 cup chopped celery, 1/4 cup chopped spring onion, 1 small can pineapple pieces, freshly cooked rice, 1 dspn Soy sauce.

Method: Cut rabbit flesh into pieces about 2" long & 1/2" wide. Brown them lightly in hot lard or butter, stirring well. Add the water, cover & simmer until rabbit is tender. Stir occasionally, as there is very little liquid. Combine brown sugar, cornflour, vinegar, pineapple juice & Soy sauce in a bowl, & stir until smooth. Place into a saucepan & stir over a medium heat, until the mixture boils & thickens. Pour over the rabbit pieces. Cover & simmer for about 5-6 mins, then add pineapple pieces, onion, green pepper & celery, & cook for a further 5-6 mins. The vegetables should remain crisp. Serve at once with freshly cooked rice & a little extra Soy sauce if desired.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.17.

Tuesday, April 4, 2017

Banana Whip

4 bananas
1 egg white
crisp biscuits to serve
1 tbspn. caster sugar
2/3 cup cream (whipped)

Method: Mash bananas to a smooth puree. Whisk the egg white until stiff, then whisk in sugar. Fold banana puree and meringue into the cream. Spoon into individual dishes. Serve immediately with crisp biscuits. Serves 4-6.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.108.

Tuesday, March 28, 2017

Savoury Trays

Serve on either rectangular trays with food in vertical lines or round trays with food in wheel-spoke fashion:

Eggs in mayonnaise: Beetroot (dried on kitchen paper) diced and covered with french dressing: Asparagus spears: Red and Green peppers, sliced thinly: Tomatoes (halved and scalloped): Peas in mint: Carrots (baby), dipped in orange juice: Dried Apricots with cream cheese in centre: Variety of cold meats (bite size pieces).

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.7.

Friday, March 24, 2017

Rice Wurst

1.1/2 lb pork, 3/4 tspn pepper, 1 cup rice, 2 tspn thyme, 1 dspn salt, 1.1/2 tspn ground pimento.

Source: Mince the cooked pork and add cooked rice, 1 cup stock and seasonings. Pack 1 inch deep into pyrex dishes and bake in hot oven 20 minutes or until edges brown a little. Fry slices together with bacon and eggs.

Source: contributed by Jean Wandel in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.12.

Monday, March 20, 2017

Pineapple and Sausage Patties

1&1/2 lb. sausage meat
2 cups soft white breadcrumbs
1 tbspn. mixed herbs
salt and pepper to taste
1 cup drained pineapple pieces
1 chopped onion

Method: Roll in flour, egg or breadcrumbs. This mixture can either be made into a loaf and roasted, or rolled into patties and fried.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.99.

Thursday, March 16, 2017

Tuna Croquettes with Pineapple

1/4 cup chopped onion, 1 slightly beaten egg, 2 tbspn butter, 1/2 cup grated cheese, 1/2 cup milk, 1/2 tspn salt, 1 tbspn cornflour, pinch of pepper, 1 can tuna, flaked and drained, 2 cups cooked rice, oil for frying.

Method: Cook onions in butter, add milk and thicken, then add rest of ingredients. Chill several hours. Shape into patties, roll in breadcrumbs. Serve on broiled pineapple pieces.

Source: contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.14

Sunday, March 12, 2017

Pineapple Savoury

If you want something different in stew, fry the meat with onion and add 2 dspns port, cook, then add 1/2 can crushed pineapple, several bananas and 2 extra dspns port. This can be done with any meat.

Source: contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.14.

Saturday, March 4, 2017

Pineapple Meat Cake

1 lb minced steak, 1 egg, 1 chopped onion, salt and pepper, 1 pkt pea and ham soup, 1 small can sliced pineapple, 1 level dspn cornflour, 1 dspn soy sauce.

Combine steak, onion, soup, egg, salt and pepper. Mix well together. Form into large cakes, fry quickly on both sides. Place in an ovenware dish. Drain pineapple, reserving liquid. Place slices on top of meat cakes. Make up juice to 1/2 pint with water. Blend with cornflour and soy sauce. Bring to the boil. Pour over the meat cakes. Cover and bake for 1 hour.

Source: contributed by Gretchen Bartsch in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.9.

Tuesday, February 28, 2017

Party Bean Dip

1 16 oz tin baked beans, 1 tbspn Worcestershire sauce, 1 tbspn prepared horseradish, half medium onion, 1/2 cup finely chopped crisp fried bacon.

Mix beans, horseradish and Worcestershire sauce. Press through a sieve. Add diced onion and bacon. Chill before serving.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.15

Friday, February 24, 2017

Mock Raspberry Jam

Mock Raspberry Jam (1)

6 lb sugar, 6 lb tomatoes, 1 small tin raspberry jam, 1 bottle raspberry cordial extract.
Skin tomatoes and cook till tender, add sugar, boil till sets. Add raspberry jam and cordial, boil further 10 minutes.

Mock Raspberry Jam (2)

12 lb melon, 8 lb sugar, 1 bottle raspberry cordial extract, 1 tin raspberry jam.
Mince melon finely. Sprinkle over 4 lbs sugar, leave stand overnight. Next day boil till clear, add remaining sugar, extract and raspberry jam and boil till it sets on saucer.

Source: contributed by Shirley Rorhlach and Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), pp.55, 56.

Monday, February 20, 2017

Creamed Beef Delicious

1 lb. lean steak cut fine or 1 lb. mince.
1 slice bacon
1 small onion
1.1/2 cups milk
1 large tbspn. flour
1 tbspn. butter
1/2 tspn. mixed herbs
Pepper and salt
Parsley

Method: Mince or chop onion and bacon small. Fry in butter for five minutes. Mix parsley with steak, add flour, herbs and seasoning. Cook for about 10 minutes, stir in milk and bring to boil. Put in casserole and simmer gently for about one hour. Serve with sippets of toast and sprinkle with parsley. Makes an excellent mornay.

Source: contributed by J. Sheldrick in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.19.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."