Monday, November 28, 2016

Craig's Lemon Finger Dessert

6oz castor sugar, 4oz butter, 4 eggs separated, rind and juice of 1 lemon, sponge fingers.

Method: Cream sugar and butter until very fluffy and white. Add egg yolks, juice and rind of lemon (grated). Beat egg whites separately until very fluffy (well beaten). Mix gently, fold into other mixture. Layer of fingers on bottom of dish, cover with some mixture, another layer of sponge fingers and remainder of mixture. Leave overnight.

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Volume 2. By St. Paul's Congregation, Yorketown (1988), p.92.

Thursday, November 24, 2016

Scotch Finger Sweet

1 pkt Scotch-Finger biscuits, 1 tbspn sugar, 1 pkt dried apricots finely diced, 1 pkt lemon jelly crystals.

Method: Soak apricots for 2 hours, then boil for 5 mins with sugar. Place biscuits in dish rough side up. Add jelly crystals to apricot mixture and pour over biscuits. When cold, top with whipped cream. (Make recipe the day before you want to serve).

Source: contributed by S. Lienert in Lutheran Jubilee 150 Cook Book 1838-1988 Volume 2. By St. Paul's Congregation, Yorketown (1988), p.72

Sunday, November 20, 2016

Date Fingers

250g chopped dates
2 tsp mango rind
1/2 cup sugar
1/2 cup sun-flower seeds
2 tbsp sesame seeds
1/4 cup mango juice
90g butter
2 eggs beaten
1&1/2 cups wholemeal s.r. flour

Method: Boil dates, mango juice and rind, butter and sugar together for a few minutes, when cool add eggs, flour and seeds. Spread in swiss roll tin and cook in moderate oven about 1/2 hour. Cut into fingers when cook. (You can sprinkle sesame seeds on top before baking.)

Source: contributed by R. Eiffe in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Wednesday, November 16, 2016

Savoury Fingers

Butter bread and spread with one of the following. Cut into fingers and bake in a moderate oven for 10-15 minutes. Serve hot or cold. Store in an airtight container for further use.

* vegemite or promite and grated cheese
* parmesan cheese and garlic salt
* sesame or poppy seeds
* tomato paste/pesto topped with bacon bits and grated cheese

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.85.

Saturday, November 12, 2016

Florencia Fingers

3 oz. butter
2 tablespoons Golden Syrup
1 oz. mixed peel chopped
1 oz. glace cherries
4 oz. rolled oats
1 oz. brown sugar
1 oz. walnuts or almonds chopped
1/2 cup flour (wholemeal plain if possible)

Method: Melt butter and syrup. Add oats, peel, cherries and nuts and flour. Mix thoroughly. Press into 7" square tin. Bake 20-30 minutes, 360F. When cool, top with 4 oz. cooking chocolate melted with 1 oz. copha.

Source: contributed by M. O'Lean, A.C.H. Mallala Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.49

Friday, November 4, 2016

Fish Finger Salad

Method: 1 pkt fish fingers (fried). Place lettuce leaves on a plate. Mix some cooked rice, sweetcorn kernels & peas; add some mayonnaise. Put on to lettuce leaves, then cover with fish fingers, pineapple rings, & tomato slices.

Source: Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.20.

(from the archive)

Friday, October 28, 2016

Cheese Fingers

(makes approximately 50)

1/4 cup plain flour
1/4 cup S.R. flour
1/4 tspn. paprika
1/4 tspn. salt
45g tasty cheese, cubed
15g butter or margarine, soft
1 egg, beaten
1 tbspn. water
small pinch cayenne pepper

Method: Mix flours, cayenne pepper, paprika, salt, cheese and butter until mixture is well combined. Add egg and water. Mix until a dough forms. Knead lightly on a floured board and roll pastry to 1/2 inch thickness. Cut into strips 3in. x 1/2in. and place on lightly greased oven trays. Sprinkle with salt. Bake in moderate oven for 10 mins. or until golden brown. Cool on the tray.

Note: Store cheese fingers in an airtight container.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.5.

Monday, October 24, 2016

Honey Bubble Fingers

4 oz butter or margarine
4 oz sugar
2 Tbls honey
4 cups rice bubbles
1/2 cup coconut
1 cup peanuts

Method: Melt butter, add sugar and honey, simmer for 5 mins. Add rice bubbles, coconut and peanuts and mix well. Press into slab tin. Sprinkle with coconut. Cut into fingers while warm. Keep in refrigerator.

Source: contributed by M. Arthur in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.100.

Thursday, October 20, 2016

Celery Fingers

Cut celery in short fingers 2" long.

Filling: Cottage cheese, mayonnaise dressing, finely chopped onion, salt. Mix together and fill celery fingers then sprinkle with grated cheese and a little cayenne pepper or finely chopped parsley.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.4.

Sunday, October 16, 2016

Flaky Fingers

1/4 lb butter
1/2 cup brown sugar
2 cups cornflakes
1 cup SR flour
1 cup coconut
salt

Method: Cream butter and sugar well, add dry ingredients. Stir well. Press into greased tin. Bake in moderate oven for 20 mins. Ice when cold.

Source: contributed by B. Thomas in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.100.

Wednesday, October 12, 2016

Finger Sticks

1.4 kg small chicken wings (about 15)
1/2 cup sugar
3 tbs. cornflour
1 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. pepper
3/4 cup water
3/4 cup lemon juice
1/4 cup soy sauce

Method: Cut tips off chicken wings and discard. Divide each wing in half by cutting through joint with a sharp knife. Place wings in a single layer on broiler pan rack. Bake in hot oven, turning once, for 30 minutes. Mix sugar, cornflour, salt, ginger and pepper in a small saucepan; stir in water, lemon juice and soy sauce. Cook, stirring constantly, until mixture thickens and boils 3 minutes. Brush part over chicken wings. Continue baking, turning and brushing several times with remaining lemon mixture, 40 minutes or until richly glazed. When ready to serve, place in a chafing dish or keep-hot server. Frame with a ring of thin lemon slices, serve hot. (12 servings).

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.50

Sunday, October 9, 2016

Almond Fingers

250g butter
1/2 cup caster sugar
2 tspns. grated lemon rind
2 & 1/2 cups plain flour
1 egg white
60g slivered almonds
2 tbspns. sugar extra.

Method: Cream butter, caster sugar and lemon rind, until light and fluffy. Fold in sifted flour. Beat egg-white until soft peaks form, gradually fold into creamed mixture. Place into greased 7 in. x 11 in. lamington tin, spread evenly with spatula. Sprinkle with sugar and almonds. Bake in moderate oven 3/4 hour. Cut while hot. Cool in tin.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.143.

Tuesday, October 4, 2016

Jenny's Savoury Fingers

To one beaten egg add 1 tablespoon French Onion Soup powder. Add grated cheese to make a firm mixture. Spread onto toasted bread, cut into fingers and brown in oven or under griller.

Variations or additions to above. Chopped capsicums, onion, drained sweetcorn, rashers bacon, chopped.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.9.

Wednesday, September 28, 2016

Pineapple Crumble with Coconut Topping

850g crushed pineapple
1/2 cup caster sugar
2 lightly beaten eggs
3 passion fruit
300g sour cream
2 tbspns. plain flour

Method: Combine undrained pineapple and passion fruit in shallow ovenproof dish, sprinkle with 1/3 sugar. Mix sour cream, eggs and remaining sugar and sifted flour on bowl. Beat until smooth. Pour over pineapple mixture. Sprinkle with topping. Bake in moderate oven for 30 mins. or until set and golden brown.

Crumble topping
1/3 cup brown sugar
1 tspn. grated orange rind
2/3 cup plain flour
1 cup coconut
90g butter

Method: Combine sifted flour, sugar, coconut, rind and 1/2 tspn. nutmeg in bowl. Rub in butter.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.117.

Saturday, September 24, 2016

Banana and Ham Entree

2 bananas
6 slices ham
1 tablespoon lemon juice
1 tablespoon prepared mustard

Cheese sauce:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1 cup milk
1/2 cup grated cheddar cheese
Pinch cayenne

Method: Melt butter in sauce pan and stir in dry ingredients. Add milk and bring to boil stirring constantly. When sauce is smooth and thick, add cheese. Pour sauce over rolls and bake at 350F until brown approx. 15 mins. rolls.

Peel bananas, cut into halves lengthwise. Dip bananas in lemon. Spread mustard on one side of slices of ham, and roll around banana half, secure with toothpick. Arrange in greased dish. Cover with sauce.

Source: contributed by Mrs Colleen Dearing (President, A.C.H. Rostrevor Aux.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.46.

Tuesday, September 20, 2016

Jan's Fete Stoppers

6 oz. butter
1&1/2 cups sugar
Cream together, add
3 eggs
6 teaspoons milk
Beaten together, add
4&1/2 cups S.R. flour
1 teaspoon vanilla
500g mixed fruit

Method: Bake in hot oven for 10 minutes. Ice with lemon icing. Makes approximately 80 biscuits.

Source: contributed by Jan Mitchell (A.C.H Lameroo Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.46.

Friday, September 16, 2016

Tuna Croquettes

2 cups cooked rice
1 can tuna (420 g)
1/4 cup milk
1 egg, separated
1 can mushroom [soup] (375 ml)
1/4 cup grated cheese

Method: Combine tuna, rice, egg yolk and 1/2 cup mushroom soup. Spread on plate and chill well. Roll into balls, drop into egg white. Roll into crushed cornflakes. Deep fry. Add milk to rest of soup and serve over croquettes.

Source: contributed by N. E. Hulford in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.35.

Monday, September 12, 2016

Juicy Roast Chicken

3 lb chicken pieces
1 can (440 g) cream of chicken soup
1/2 cup dry white wine
1&3/4 oz butter

Method: Put chicken in shallow baking dish, dot with butter. Roast for 1/2 hour hot oven. Pour over the soup and wine and bake further 3/4 - 1 hour. Remove chicken to serving dish and serve with gravy - skim excess fat away.

Source: contributed by R. Newbury in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.41.

Thursday, September 8, 2016

Cheesey Bits & Pieces

2 pkts. long pretzels broken into pieces
250g salted peanuts
90g butter
4 tbspn. oil
1/2 tspn. salt
1&1/2 tspn. paprika
2 tspn. Worcestershire sauce
1 tblspn. chopped parsley
1 clove garlic, crushed
2 tbspns. Parmesan cheese (grated)

Method: Place pretzels and peanuts in a baking dish. Melt butter, add oil, salt, paprika, Worcestershire sauce, parsley and garlic. Sprinkle over pretzels and nuts. Bake in a slow oven for 45 mins. stirring occasionally. Sprinkle with cheese and toss lightly. Cool and serve as a nibble.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.5.

Sunday, September 4, 2016

Sweet and Tangy Chicken

1 chicken cut into 6-8 portions
4 cloves pressed into peeled onion
1/2 cup vinegar
1 x180 g can mandarin segments, drained and juice retained
2 tablespoons cornflour, blended with 2 tablespoons water
1 green pepper, cut into strips
2 spring onions
1/2 cup condensed milk
1 teaspoon salt

Method: Place chicken, onion, white vinegar and juice from mandarins in large saucepan. Add enough water to just cover chicken. Cover and poach for 40 minutes. Cool. Rapidly boil liquid until reduced to two cups. Remove and discard bones from chicken, add cornflour to stock and stir till thickened. Add chicken flesh; pepper and spring onions. Cook for 5 minutes. Blend in milk and add mandarin segments.

Source: contributed by R. A. Newberry in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.40.

Sunday, August 28, 2016

Impossible Custard Tart

4 eggs
125 gm butter
1/2 cup plain flour
2 cups milk
1 cup sugar
1 cup coconut
1 teas. vanilla

Method: Mix all ingredients to-gether (preferably in blender) - pour into a greased pie plate. Bake 180C for one hour or until set.

(flour settles and makes crust base, coconut forms the topping, and egg custard filling forms the centre).

Source: contributed by L. March in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.9.

Wednesday, August 24, 2016

Tuna Italien

(Serves 4)

4 capsicums
1 tomato, chopped
1/2 cup celery, sliced
1 cup All-Bran
1/3 cup onion, chopped
12 oz. [325 gm.] tuna canned
2 tablespoons chopped parsley
1 teaspoon pepper
1 teaspoon salt
2 teaspoons lemon juice

Method: Remove tops of capsicums, take out the remaining seeds and place in boiling water for 3 minutes. Drain. Combine other ingredients and fill the capsicums with the mixture. Replace the tops and cook in a moderate for 25 minutes.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.36.
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