Saturday, June 27, 2009

New C.W.A. Cookbooks

On Monday Penguin Books Australia releases these two titles, billed as "TRADITIONAL DELIGHTS FROM THE NATION'S FAVOURITE COOKS", namely Country Women's Association Cakes (see here) and Country Women's Association Soups and Stews (see here).

These follow 2007's Country Classics: A Collection of 500 Classic Recipes from the Country Women's Association of Australia (also Penguin: see

No South Australian should be without a copy of The Blue Ribbon Cookbook: Recipes, stories and tips from prizewinning country show cooks by Liz Harfull:

here and also see The Blue Ribbon Cookbook blog).

Friday, June 26, 2009

Tuna & Asparagus Mornay

2 cups drained, flaked tuna
2 cups cooked rice
1/2 cup grated cheese
1/2 cup evaporated milk
1 can cream of asparagus soup
1 onion, finely sliced
2 cups crushed cereal
60g melted butter

Method: Combine tuna, rice, cheese, milk, soup and onion. Place in buttered pyrex dish. Sprinkle over combined cereal and butter. Bake at 180 degrees C 25-30 mins.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.23.

Tuesday, June 23, 2009

Zucchini Salad

slice zucchini finely
slice onion finely
slice capsicum finely (red or green or both)
cover with mint sauce
salt and pepper

Mint sauce: 2 to 3 teaspoons dried mint and boil with about 1 half cups vinegar, for a few minutes. Let stand a few minutes covered with a lid. Add 4 or 5 tablespoons sugar or more to taste and salt and pepper and cool with another half cup vinegar. Cover the salad and let stand 2-3 hours before using, or overnight to absorb the flavour.

Source: contributed by Y. Taylor in Country Cuisine (1987, reprint 1989: recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.31.

Friday, June 19, 2009

Casserole of Creamed Rabbit

1 pint water
1 onion
1/4 tspn. mixed herbs
1/2 tspn. salt and pepper
1 tspn. lemon juice
Dice cooked kidney
Stick of celery
2 carrots
1 parsnip
1 dspn. parsley
Margarine for frying

Method: Wash rabbit well and soak in cold salted water for 1/2 hour. Place in saucepan and simmer until tender (about 1.1/2 hours or 12 minutes pressure cooked) with water. Dice finely the vegetables. Mix with kidney, season with salt and pepper and fry to a light brown. Remove.

1 oz. margarine
2 level tbspns. flour
1 cup milk
1 cup stock (strained from rabbit)
Salt and pepper
1 pinch dried herbs
1 dspn. chopped parsley
1 egg yolk

Method: Melt margarine, add flour and stir to a smooth paste. Add gradually the mixed milk and rabbit stock liquid. Continue stirring. Add salt and pepper, herbs, parsley and lastly beaten egg yolk. Mix flaked rabbit and vegetables and fold in sauce. Remove to casserole dish. Sprinkle with dry breadcrumbs and dot with butter. Cook for 15 - 20 minutes in moderate oven. Garnish with fresh parsley and potato crisps.

Source: contributed by B. White in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.19.

Wednesday, June 17, 2009

Pineapple Quiche

Fillo pastry (for savoury dishes)
120g cream cheese
30g butter
2 tablespoons plain flour
1/2 teaspoon nutmeg
1/2 teaspoon prepared mustard
2 eggs, beaten
6 tablespoons milk
450g crushed pineapple
125g bacon, fried and chopped

Method: Place 5 or 6 layers of fillo pastry in an ovenproof dish, brushing each layer with melted butter. Cream together the cheese, butter, flour, nutmeg and the mustard. Add the eggs and milk. Cover the pastry with the pineapple and the bacon. Pour the filling mixture over. Cover with several more layers of fillo pastry, brushing each layer with melted butter as before. Bake in a moderately hot oven for 30 minutes or until golden. Serve hot.

Source: contributed by C. Esworthy in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.14.

Sunday, June 14, 2009

Tomato Teaser

2.1/2 cups cherry tomatoes
1/4 teaspoon tabasco sauce
250g (1/2lb) bacon cooked and crumbled

Method: Cut out small hole in the top of each cherry tomato. Combine crumbled bacon with the tabasco sauce. Place bacon mixture in holes in tomatoes. Serve with food picks. Makes about 24.

Source: contributed by Mrs G. Wilsdon in Gulnare Gourmets (Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.5.

Thursday, June 11, 2009

Quick Macaroni Fritters

Method: Cook 60 gm macaroni in boiling, salted water for 7 minutes, strain. For batter - Mix 60 gm plain flour, 1 egg yolk and 4 tablespoons milk, beat until smooth. Grate 60 gm cheese into strained macaroni, add mixture to batter. Whisk white of egg until stiff and fold lightly into mixture. Drop spoonfuls into frying pan, fry until golden brown. Serves 4.

Source: contributed by M. Shute in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Sunday, June 7, 2009

Raw Vegetable Dip

1 cup mayonnaise
1 tbsp lemon juice
1 tbsp minced onion
2 tbsp mango chutney
3/4 tsp curry powder

Method: Mix all ingredients together in a small dish and serve with a selection of sliced raw vegetables, e.g. mushrooms, carrots, capsicums, cucumber and cauliflower.

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

Wednesday, June 3, 2009

Gala Ice-Cream

1&1/2 gallons vanilla ice-cream
4 oz walnut pieces
2 oz green cherries
2 oz red cherries
Pineapple and other glace fruit if desired
1 pkt chocolate mint biscuits (or chocolate ripple biscuits & 1/4 lb after-dinner mints)
2 tbspns Crème de Menthe
4 tbspns Rum

Method: Soften ice-cream in a large mixing bowl, then add other ingredients (fruit & biscuits chopped). Makes 1 gallon.

(It is best to work with half the ingredients at a time). Serve with cream and rum sauce (c.f. Rum Sauce).

Rum Sauce:
4 oz dark chocolate
1 cup strong coffee
1 tbspn rum

Method: Chop chocolate, & melt over hot water. Add coffee & rum & stir until smooth.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.29.