Sunday, September 24, 2017

Sweet Hot Rabbit

2 Young Rabbits
2 tbspns Peanut Oil
2 rashers Bacon, chopped
2 tbspns Parsley
2 tbspns Blanched Almonds
1 tbspn dried Red Capsicum
1 tbspn Red Currant Jelly
1 dstspn Corn Flour (optional)
1 cup White Wine
1 tbspn Tomato Paste
4 tbspns Raisins
2 cloves Garlic
Pinch Cayenne
1 tbspn Brown Sugar
Salt

Method: Cut rabbits into serving portions and soak in salt water overnight. Next day, drain & rinse. Heat oil in large electric frypan, brown bacon pieces and rabbit. Add garlic, parsley, capsicum, sugar, wine, salt & cayenne. Cover & simmer for 15 minutes, (add water if necessary). Add tomato paste, raisin[s] & almonds, cover and cook at 150 C for about 30 minutes or until rabbit is tender. Add red currant jelly, adjust the seasoning & either thicken sauce with cornflour or reduce over a higher heat (190) with lid off, until sauce reaches desired consistency. It should not be too thick. I found that the sauce did not need thickening or reducing at all.

Source: contributed by Liz Day in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.42.

Wednesday, September 20, 2017

Creamy Apple Dumplings

Make a short pastry. Peel 4 apples, cut in halves and remove pips and core. Cut a piece of pastry and wrap each half of apple. Place in deep casserole or pie dish (allow for spreading). Sprinkle over 1 cup sugar. Then pour milk over until nearly covered. Bake in moderate oven 1 hour. The dumpling will be surrounded by a creamy sauce. Serve hot with cream.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.112.

Saturday, September 16, 2017

Curried Tuna

Saute 2 sliced onions and 1 small apple into 1 tablespoon margarine. Stir in 1 heaped tablespoon flour, 1 teaspoon curry, 1 dessertspoon sugar, 1 teaspoon salt, 1 dessertspoon sultanas. Cook for one min. Add 2 cups water, stir till boiling. Drain 1 x 15 oz. tin tuna. Add tuna to mixture, then add mushrooms and finally add 1 dessertspoon chutney or plum jam. Serve with boiled rice and peas.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.19.

Tuesday, September 12, 2017

Ham and Cheese Quickies

4 slices of Bread
4 slices of Ham
4 ozs. grated Cheese
1 beaten egg
Salt and Pepper

Method: Toast bread on one side only, lay ham slice on each untoasted side. Mix grated cheese with beaten egg and seasoning. Spread mixture over ham slices. Grill until cheese melts and browns. Serve hot.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.81.

Friday, September 8, 2017

Seafarer Spaghetti

300g spaghetti
30g butter
1 cup water
1 small chopped onion
1/4 cup chopped celery
1/4 cup plain flour
1/4 teaspoon salt
1&1/4 cups tomato soup
Pepper
1 cup water
1/2 cup cooked peas
200g shredded cheddar cheese

Method: Melt butter and fry onions and celery until tender. Stir in flour and cook for a few minutes. Add soup, water, half the cheese. Stir until cheese is melted. Add 1 large tin tuna, peas, salt and pepper. Reheat. Pour sauce over cooked spaghetti and sprinkle with remaining cheese.

Source: contributed by Heather Kelly, A.C.H. Ceduna Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.6.

Monday, September 4, 2017

Matrimonials

1&1/2 cups S.R. Flour
185 gr. (6 ozs.) Butter or Margarine
1/2 cup Rolled Oats
1 cup Coconut
1 cup Brown Sugar
Raspberry jam, warmed slightly

Method: Sift flour, cut butter into small pieces and rub into flour until mixture resembles breadcrumbs. Add rolled oats, coconut and sugar, and stir until thoroughly mixed in.

Divide into halves, put one half into greased 28 x 18 cm (11" x 7") lamington tin, firmly pressing flat. Pour warmed jam over, covering surface, spreading evenly.

Sprinkle rest of mixture over jam, covering it, and bake in moderately hot oven about 30 minutes. Let cool slightly in tin, then cut into slices and loosen edges. Leave until cold before removing from tin.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.42.

Monday, August 28, 2017

Luscious Bacon and Peanut Rolls

8 slices thin fresh brown bread
Bacon slices
Crunchy Peanut Butter

Method: Cut crusts from bread. Spread thickly with peanut butter, cut in halves and roll up. Remove rind from bacon and cut in 4" lengths. Wrap each strip of bacon around each bread roll and secure with toothpick. Cover with gladwrap and refrigerate until ready for use. May be prepared previous day. When ready to use, bake 15 minutes in moderate oven. Garnish with parsley.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.82.

Thursday, August 24, 2017

Salami Canapes

8 ozs. sliced Salami Sausage
1-2 eggs (scrambled in a little butter with seasoning and a teaspoon of tomato ketchup to taste)
1 small can Baked Beans
1 small can Potato Salad
Chopped stuffed Olives and pickled onions for garnish

Method: Arrange slices of salami (with skin in place) on rack and place under a hot grill for a few seconds only, when they will curl up round the edges forming small cups. Fill salami cups with filling to taste, e.g. baked beans in tomato sauce, scrambled eggs, potato salad. Garnish with slices of stuffed olives and onions.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.78.

Sunday, August 20, 2017

Magic Cookie Bars

6 ozs. melted Butter
1 pk. Marie Biscuits
1 cup chopped Walnuts
3&1/2 ozs. Coconut
1 tin Condensed Milk
100 gr. Choc Bits

Method: Mix melted butter and biscuit crumbs together. Put in tin approximately 13" x 9" x 2". Sprinkle with walnuts, then Choc Bits and coconut. Pour over Condensed Milk and bake in moderate oven for 25 minutes. Cool in tin for 15 minutes before cutting into bars. Then store in fridge a while before taking out of pan. This keeps well in plastic container.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.43.

Wednesday, August 16, 2017

Tuna Slice

1 425 g can Tuna
1 cup grated cheese
1 onion
lemon (squeeze)
1 cup savoury biscuits, crushed
2 eggs
chopped parsley

Method: Mix all ingredients together. Spread on slide and bake in moderate oven for 30-45 minutes. Serve with lemon wedges.

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.6.

Saturday, August 12, 2017

Meat in Cabbage Rolls

1 lb. [500 gm.] minced meat
1 chopped onion
2 tablespoons grated cheese
1 small head cabbage

Method: Parboil the leaves from the cabbage in salted water. Drain. Combine and season the other ingredients and place a spoonful on each leaf. Roll up and secure with toothpricks [sic]. Brown in a little hot fat. Add one cup of water or stock, cover and simmer for one hour.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.30.

Tuesday, August 8, 2017

Batter Rissoles

Batter using 2 eggs. 1 small finely chopped onion, 1 cup finely chopped cold meat.

Mix meat and onion, dip in batter, fry in a small amount of fat in a hot pan. It takes only a few minutes to brown and cook. Makes a little meat go a long way.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.10

Friday, August 4, 2017

Party Mice

[Childrens Munchies for Parties]

1 pkt. jelly crystals
1 tin of pear halves
some snake lollies
currants and sultanas

Method: Make jelly and pour into a wide shallow container. Leave to set. Place pears on jelly, 1 pear per child. Cut "heads" of snake lollies. Use the body for tails and the heads for ears, currants for eyes and sultanas for nose. Head to be positioned at narrow end of pear.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.131.

Friday, July 28, 2017

Crumble Topping I

3/4 cup cornflakes
1/4 cup coconut
1/2 cup brown sugar
1/4 cup condensed milk

Method: Combine all ingredients and mix well. Sprinkle over any stewed fruit base.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.112.

Monday, July 24, 2017

Chocolate Log

1 or 2 pkts. of plain chocolate biscuits (not iced or chocolate coated biscuits but biscuits flavoured with chocolate)
Sherry or marsala or peppermint essence well diluted in milk
Whipped cream

Icing
1 cup icing sugar
3 tbspns. cocoa
1/3 cup of margarine

Method: Sprinkle each biscuit with sherry, marsala or peppermint essence. Sandwich the biscuits together with cream in the form of a log. Whip together all the icing ingredients and set the mixture roughly over the log and score with a fork to resemble bark.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.111.

Thursday, July 20, 2017

Curry Tuna

Fry 2 or 3 apples, onion. Make up 1 packet curry and rice soup, mix with 3/4 pt. water, add to onion and apple, add 8 oz. tin tuna. Serve with rice.

Source: contributed by Pearl Tressider, Tumby Bay Aux. in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.9.

Sunday, July 16, 2017

7 Minute Chicken Casserole

1 cooked chicken
1 tomato
1/2 cup peas
1 apple
1 onion
1 pkt. dutch curry soup
1 cup celery
1/2 cup sultanas
1 carrot
1 pint water

Method: Chop cooked chicken and vegetables, add pkt. soup and water and simmer until vegetables are cooked. Put into casserole and serve. Simple and delicious.

Source: contributed by Collen Dearing, President, A.C.H. Rostrevor Aux. in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.13.

Wednesday, July 12, 2017

Tropical Cocktail

1 oz pineapple cordial, 1 oz gin. Fill glasses with lemonade. Dash green lime. Decorate with sherry and lemon or orange slices.

Source: contributed by Caroline Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.68.

Tuesday, July 4, 2017

Nutty Chicken Casserole

Fry 1 kg chicken portions until browned. Place in an ovenproof dish. Saute 1 finely chopped onion with 1/2 cup celery and 190g tin of champignons. Stir in 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup sour cream, 1/2 cup dry white wine, and the contents of one 400g can Heinz chicken vegetable soup. Pour into casserole. Top with 50g toasted flaked almonds. Cover and bake at 350F for 1 hour. Serves 6.

Source: contributed by Mrs. E. Burzacott, A.C.H. Ceduna Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.13.

Wednesday, June 28, 2017

Ham Bake

2 cups cooked rice
1/2 cup evaporated milk
1/2 cup grated cheese
2 cups chopped ham
1 tbspn. chopped onion
1 tin cream of chicken soup

Method: Combine all ingredients. Cover with cornflakes mixed with 3 tbspns. butter. Heat through slowly approx. 45 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.83. [Bachelor]

Saturday, June 24, 2017

Jansen's Temptation

Swedish recipe

Method: 1 lb. peeled potatoes cubed. Place half in casserole.
[A]dd one layer of anchovies (or Australian Salmon) and one layer of sliced onion. Then cover with other half of potatoes.
Pour over a small bottle of cream. Grate cheese on top.
BAKE moderate oven until potatoes are cooked.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.41.

Tuesday, June 20, 2017

Vegetable Lattice Flan

This decorative dish has a wonderful flavour and is cheap and easy to make. It is a meal by itself.

A flan tin is lined with short crust pastry, a mixture of diced vegetables - carrots, onions, parsnip, pe[a]s, triamble, any veg. (500g)

About 750 gm mashed potato and cheese sauce.

Bake the flan, blind, when it is cold fill with the vegetables mixed with cheese sauce. Then pile potato on top and make a pattern on top with a fork. Brush the surface with melted butter.

Bake moderate to hot oven until nicely browned. Cut into wedges & serve.

Source: contributed by Dulcie Stacey in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.45.
"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."