Sunday, May 20, 2018

Veal Royale

Cut 500gm Veal or steak into thin slices, toss in 2 teas. paprika, and fry in 1 tabs. oil. Place meat in a casserole, add 1/2 cup peas. Blend the contents of a packet o[f] Cheese and Leek Soup with 1 cup water and 1 cup tomato puree. Stir till boiling, pour over meat, cover and bake at 180C for 1 hour. Serves 4

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

Wednesday, May 16, 2018

Crunch

[Children's Munchies for Parties]

Spread butter and vegemite on dry bread. Sprinkle with grated cheese, poppy or sesame seeds. Cut into fingers. Bake in moderate oven.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.128.

Saturday, May 12, 2018

Impossible Salmon Pie

4 eggs
1/2 cup plain flour
1/2 tspn baking powder
2 cups milk
4 oz marg melted
pinch salt

Method: In a large bowl beat together above ingredients until blended. Stir in the next ingredients to make savoury version.

1 can tuna or salmon drained
1/2 cup grated cheese
salt & pepper to taste
1 onion finely chopped
1/4 cup chopped parsley

Pour into a lightly greased pie plate 9". Bake at 180 C until filling is set and top is brown, 35 - 40 mins. Serve hot or cold.

Source: contributed by Heather Allen in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.45-6.

Tuesday, May 8, 2018

Macaroni or Spaghetti with Mushrooms

4 oz. mushrooms
1 tspn. butter or oil
1 oz. macaroni
16 oz. tin mushroom soup
grated cheese

Method: Wash and slice mushrooms. Fry gently in butter. Reserve juices in pan. Cook macaroni until tender. Heat soup, but do not boil. Drain macaroni. Stir in mushrooms and oil or butter they were cooked in. Add soup and serve piping hot with grated cheese.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.20.

Friday, May 4, 2018

Curry Royale

1kg (2 lbs.) lean boneless lamb (cut into small pieces)
2 tablespoons oil
2 onions
2 apples
2 carrots
1 tin pineapple pieces (drained, retain juice)
3/4 cup sultanas or raisins
1 tablespoon curry powder
Salt and pepper
Golden Syrup (1 heaped tablespoon)

Method: Toss lamb in plain flour, heat oil and toss meat into pan, brown. Make sure heat is not too severe -- about 250F. Chop apples, onions, carrots and toss in, add drained pineapple, raisins or sultanas, and sprinkle over curry powder, salt and pepper. Mix well with wooden spoon, tossing more flour over so that it will thicken, add pineapple juice and golden syrup, then add enough hot water to make correct consistency, then simmer until meat is tender. Fresh apricots, plums and grapes can be added to this curry. Bananas with coconut plus chutneys can be served with this curry, but do not add them to the curry as it takes away the flavour.

Source: contributed by Mrs. J. H. Gooch (Broadview) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.26.

Saturday, April 28, 2018

Steak Casserole

Method: Roll steak or chops in seasoned flour and place in casserole dish. Mix a packet of French onion soup with 2-3 cups of water (which you add gradually, otherwise it is likely to go lumpy). Cook in a mod. oven for 2-2.1/2 hours. Mushroom or onion soups are nice with steak. Tomato or curry soup mixed with chops. Chicken pieces done the same way with asparagus is quite delicious.

Source: contributed by Gayle Burnett (A.C.H. Balaklava Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.28.

Wednesday, April 25, 2018

Anzac Biscuits

1 cup flour, 1 cup coconut, 1 cup sugar, 1 cup flaked oats, 1/2 cup melted butter, 1 tbspn golden syrup, 1 tspn carb soda, 2 tbsp water.

Method: Melt butter, syrup and soda, add flour etc. and bake in a slow oven.

Source: contributed by Betty Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.45.

Friday, April 20, 2018

Spuds

12 oz. icing sugar
1 tin condensed milk
12 oz. coconut

Method: Mix all together and roll in small balls and roll in Cadbury drinking chocolate. Makes approx. 90.

Source: contributed by Mrs. E. Wood (A.C.H. Volunteer Service) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.54.

Monday, April 16, 2018

Veal with Banana

Method: Take as many thin pieces of veal per person, and wrap each piece around a firm banana. Secure with toothpicks and brown in butter. Place them in an oven dish and cover with a good brown gravy and bake till done.

Source: contributed by Mrs. Peter Lloyd (Canberra A.C.T.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.26.

Thursday, April 12, 2018

Vegetarian Cauliflower Snow

1 large cauliflower
1 large onion, sliced
2 oz. butter
2 tomatoes, skinned and sliced
1 oz. flour
1/2 pint milk
Salt and pepper
6 oz. cheddar cheese (grated)
4 eggs, separated

Method: Cut cauliflower in fleurettes, cook in boiling salted water, stems down, 5-10 mins. Saute onion in 1 oz. butter until soft; add tomatoes and cook 2-3 mins. Meanwhile, make sauce with remaining butter, flour and milk, season and add 4 oz. of cheese. Arrange cauliflower in a gratin dish, spoon over the onion and tomato mixture, coat with sauce. Beat the egg whites stiffly and arrange on top of cauliflower, making four pockets for egg yolks. Drop a yolk into each pocket. Sprinkle over the remaining cheese and grill until crisp and golden brown.

Source: contributed by Lorna Hosking (A.C.H. Gawler Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.32.

Sunday, April 8, 2018

Cranberry Ambrosia

1 tin cranberry conserve (500g)
1 tin apple pulp (750g)
450ml cream
2 teaspoons vanilla sugar
3 cups black rye breadcrumbs

Method: Combine cranberries with apple pulp. Whip cream with vanilla sugar. Place a layer of fruit pulp in a glass dish, cover with breadcrumbs, spread with whipped cream, sprinkle more breadcrumbs over the top and repeat layers again till all ingredients have been used, finishing with cream. Chill for approximately 6 hours before serving.

Source: contributed by Mrs. J. H. Ball (Easter Appeal Women's Committee) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.43.

Wednesday, March 28, 2018

Tuna & Potato Loaf

500 gms potatoes
2 eggs, lightly beaten
1 onion, chopped
1 x 425gms can tuna, drained
1/4 cup grated Parmesan cheese
2/3 cup cream
2 tblspns oil
1 cup breadcrumbs
2 tblspns chopped chives

Method: Grease an 11cm x 25cm ovenproof loaf dish, line with foil. Cook potatoes in water till tender. Drain. Cool. Cut half the potatoes into cubes. Mash remaining potatoes with cream & eggs. Heat oil in pan, cook onion until soft. Combine all ingredients in a bowl. Mix well. Spoon into dish. Cook in mod oven 180 C (350 F) for about 45 mins, or until lightly browned on top.

Source: contributed by Julianne Smith in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.44.

Saturday, March 24, 2018

Egg and Cheese Fritters

60g SR Flour
3 eggs beaten
1 small onion
parsley
1 cup grated cheese
salt and pepper

Method: Mix altogether except butter. Heat butter in frying pan. Drop tablespoonfuls into frying pan. Fry until golden brown. Add or serve with bacon and vegetables.

Source: contributed by L. Algie in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.13.

Tuesday, March 20, 2018

Potato Snacks

1 large potato washed not peeled, thinly sliced
3 slices ham or metwurst, finely diced
2 tbspns. tomato paste
3/4 [cup] grated cheese
paprika

Method: Pre-heat ove[n] 180C. Place a layer of potatoes on greased baking tray. Brush with paste, sprinkle with meat, then cheese and dust with paprika. Bake until potato is tender and cheese browned.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.76.

Friday, March 16, 2018

Mock Hollandaise Sauce

4 tbspns. sour cream
1/2 tspn. salt
2 tbspns. lemon juice
3 egg yolks
1 tbspn. water

Method: Mix well and heat over water in small double boiler. Stir until thickened. Makes about 1/2 cup.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.64.

Monday, March 12, 2018

Curried Egg Mornay

2 oz. [60 gm.] butter or substitute
2 tablespoons flour
3 teaspoons curry powder
2 cups milk
1/2 cup mayonnaise
12 oz. [375 gm.] can asparagus cuts
3 hard boiled eggs
salt and pepper
1&1/2 cups wholemeal breadcrumbs
1/2 cup bran breakfast cereal
2 oz. [60 gm.] butter/substitute, extra

Method: Melt butter, add flour and curry powder, stir until smooth, cook 1 minute. Remove from heat, add milk gradually, stirring until smooth. Return to heat, stir until sauce boils and thickens, reduce heat, simmer 2 minutes. Add mayonnaise, drained asparagus and chopped eggs, combine lightly, season with salt and pepper. Spoon mixture into ovenproof dish or 4 individual ovenproof dishes. Combine breadcrumbs, crushed bran and extra melted butter, sprinkle over the top of asparagus mixture. Bake in moderate oven 20-30 minutes for large dish or 15-20 minutes for small dishes until topping is golden brown. (Serves 4)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.25.

Sunday, March 4, 2018

Lemony Parsnips

2 medium sized parsnips
1/2 lemon
1/4 cup water
1 tblspn butter

Method: Peel parsnips & cut off top and tail, cut into quarters & then into pieces about 1 cm in size. Put parsnips in casserole with water, the juice of the lemon, the lemon shell & the butter. Cover with lid or plastic wrap & cook for 6 - 8 mins. Stir every 2 mins. Let stand for 5 mins, drain off liquid, remove lemon shell & serve.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.52.

Wednesday, February 28, 2018

Easy Rice Salad

1 1/2 cups cooked rice (chilled)
small tin crushed pineapple
2 oz grated cheese
chopped chives & capsicum
1/2 tspn salt
1 grated carrot
2 oz sultanas
1 cup mayonnaise

Method: Add all ingredients to chilled rice and mix well. Serve.

Source: contributed by Yvonne Pengilly in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.56.

Saturday, February 24, 2018

Curried Tuna Mornay

1 x 15oz can tuna (drained)
1 cup celery chopped
1/2 cup grated carrots
2 dstspns curry powder (or less)
1 cup frozen peas
1 pkt cream of chicken soup
2 cups onions chopped
1 cup apple chopped
3 oz butter
2 hard boiled eggs
salt & pepper

Method: Saute butter, onions, carrots, apple & celery in electric fry pan until tender, stir in curry powder. Gradually add 2 - 3 cups chicken stock made up from soup mix. Stir & simmer gently until sauce thickens. Add peas, tuna & hard boiled eggs. Season well.

Source: contributed by Pauline Maloney in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.44.

Tuesday, February 20, 2018

Quick Mix Onion Bread

3 cups (450g) S R Flour
65 gm pkt Cream of onion soup
2 cups buttermilk, or plain yoghurt (approx)
2 tspns milk

Method: Grease a 10cm x 25 cm loaf pan. Sift flour, mix in dry soup mix, then add enough buttermilk to give a soft sticky dough. Turn onto a lightly floured surface, knead until smooth, shape into a loaf. Place in pan, brush top with milk. Bake in mod oven for approx 1 hour.

Source: contributed by Julianne Smith in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.113.

Friday, February 16, 2018

Witchety Grubs

1 tin condensed milk
3/4 cup sultanas (finely chopped)
1 rounded tblspn golden syrup
1/4 cup chopped nuts
1 cup crushed cornflakes
1 cup coconut
1/4 cup chopped dates

Method: Heat together milk, syrup until thick, stirring ALL THE TIME (approx 10 mins). Take from heat & add cornflakes, coconut, sultanas, dates & nuts & mix together. When cool roll into finger lengths in extra coconut. Allow to set in fridge.

Source: contributed by Tom Knight in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.103.

Monday, February 12, 2018

Fish Flapjacks

2 oz S.R. Flour
1/2 tspn Salt, Pinch of Pepper
1 tbspn grated Onion
425gm can Salmon or Tuna
2 Eggs
1 tbspn Chopped Parsley
2 tblspns Milk
1 dstspn Lemon Juice

Method: Sift flour, salt & pepper. Add parsley & onion, gradually beat in eggs, lemon juice to taste, mix to make smooth. Add flaked fish and enough milk required to make batter of dropping consistency. Drop large spoonfuls on hot greased girdle or heavy-based pan. When brown underneath, turn & cook about 10 minutes.

Source: contributed by Mary Holmes in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.45.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."