Saturday, December 16, 2017

Christmas Cheesecake

250g mixed dried and glace fruits
3T dry sherry
90g chopped almonds
Grated rind of 1 lemon
400g cottage cheese
125g cream cheese
1/2c castor sugar
3/4c cream (whipped)
2t gelatine
3T lemon juice

Method: Line a 15cm x 27cm lamington tin with alfoil and grease. Chop mixed fruit finely, add almonds and lemon rind and set aside. Beat cheeses in a blender with sherry and sugar. Fold in thickly whipped cream and fruit and nut mixture. Sprinkle gelatine over lemon juice and dissolve over hot water. Cool and stir into cheese mixture. Spoon mixture into prepared tin, cover and refrigerate overnight. Invert onto a serving plate and decorate.

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), pp.26-7.

Tuesday, December 12, 2017

Festive Dip

Method: Blend 8 oz cream cheese with 3 dspns lemon juice. Add one (or more) can sardines, mashed; 6 sweet gherkins, chopped; minced onion, salt to taste.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.3.

Friday, December 8, 2017

Pineapple Glazed Mock Ham

1 x 1.5 kg lightly pumped leg of lamb
2 tab[l]espoons brown sugar
1/2 cup pineapple juice

Method: (1) Place lamb fat side down in pyrex baking dish and cover with paper towelling. (2) Microwave on FULL POWER 10 minutes. (3) Reduce to ROAST and continue cooking 10 minutes per 500g turning over (top to bottom) halfway during cooking. (4) Remove paper towelling, drain away juice and fat and sprinkle with brown sugar. (5) Return to microwave on FULL POWER for 4 minutes. Pour pineapple juice over lamb and continue cooking on ROAST a further 10 minutes. Baste with juiced [sic] during cooking. (6) Remove from oven, wrap in aluminium foil and allow to cool. (7) Chill overnight and serve cold with salads.

Source: The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.29.

Monday, December 4, 2017

Plum Pudding for Christmas (Eggless)

2 cups plain flour
1 cup raisins
2 cups boiling water
piece of butter the size of an egg
dash of brandy (to own taste) (optional)
1 cup sugar
1 cup currants
1 tspn. carb. soda
almonds/walnuts to taste (optional)

Method: Pour one cup of boiling water onto the butter and one cup of boiling water onto the soda. Mix well all the ingredients and steam for 3 hours or boil in a cloth for 2 hours. This is a thin mixture. (It can successfully be halved, and will serve 4 generously).

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.118.

Tuesday, November 28, 2017

Tuna Slice

115g savory Biscuits - Sao/Jatz
1 onion sliced
3 eggs
1 lge tin tuna
1/2 cup grated cheese
1 cup milk

Method: Crush biscuits, add onion & cheese. Beat eggs with milk, add to biscuit mixture, stir well[,] add tuna, mix well. Bake in lamington tin 45 mins in moderate oven. This can be served hot with vegetables or cold with salad or as a slice.

Source: contributed by Cathy Finney in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43-4.

Friday, November 24, 2017

Curried Tuna & Pineapple

1 tin Tuna
1 x 440gm tin crushed Pineapple
1 grated Carrot
3 tblspn Fruit Chutney
1 tspn Curry Powder
1 chopped Onion
2 tblspn Butter

Method: Melt butter in pan & add onions, curry & carrot and partly cook (don't brown) then add tuna & pineapple. (Keep a little liquid for thickening) then add chutney. Serve with rice.

Source: contributed by H. Aplin in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43.

Thursday, November 16, 2017

Quick Tuna Casserole

1 pint milk with 1 tin tuna, 1 tin sweet corn, diced carrots, peas, salt & pepper, grated cheese, blob of butter, cayenne pepper. Bring to boil & thicken with 2 heaped tbspn plain flour. Add 6 hard boiled eggs (chopped) - optional. Top with more grated cheese & bread crumbs or weetbix. Blob with butter.

Source: contributed by Trudy Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43.

Sunday, November 12, 2017

Sausage & Spaghetti Casserole

8 Sausages
2 rashers Bacon
1 can Spaghetti
or 1 sml tin Tomato Soup mixed with 4 ozs cooked Spaghetti
1 Onion
4 cups Mashed Potato
Bread crumbs

Method: Grill or fry sausages until nearly cooked. Place in oven proof dish which has been greased. Fry onion & bacon until brown, remove from pan and put into dish with sausages. [P]our tomato & spaghetti over sausages & place scoops of mashed potato around sausages in centre of the dish. Sprinkle with breadcrumbs over potatoes. Bake in moderate oven for 30 mins. Serve with cabbage or peas for colour.

Source: contributed by Trudy Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.36.

Wednesday, November 8, 2017

Banana & Cream Salad

2 cups cream
4 firm bananas
2 tspns sugar
1/4 tspn curry powder

Method: Lightly whip cream, add sugar & curry powder. Cut bananas into rounds & stir through the cream.

Source: contributed by Yvonne Pengilly Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.58.

Saturday, November 4, 2017

Individual Steam Puddings

Grease 6 kitchen cups & place jam or honey or sultanas in the bottom. Make up 1 packet plain cake mix & 1/2 fill the cups. Place cups in 1&1/2 cups water in an electric frypan & steam at 350 for 20 mins. "c vent open.

Source: contributed by Angie Gay Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.63.

Saturday, October 28, 2017

Auburn Brunch

Cook together 1 tin sweetened condensed milk & a tablespoon of golden syrup for several minutes, stirring constantly until it thickens. Then stir in a cup of crushed cornflakes, one cup coconut, 1/2 cup chopped dried apricots, (covered with sherry & placed in a saucepan on stove to soften) and a 1/4 cup chopped nuts. Cool slightly, then roll into small balls & roll in coconut. Set in refrigerator.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.127.

Tuesday, October 24, 2017

Fish Mornay

2 oz Butter
1 cup Milk
1 pkt Chicken Noodle Soup
1 tbsp Flour
2 cups Water
1 tin Fish

Method: Make white sauce using butter, flour & milk. Put 2 cups water & pkt Chicken Noodle soup in saucepan & cook for 7 mins. Add to the white sauce. Add tin of fish. Put in casserole, sprinkle with bread crumbs and bake 1 hour.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.46.

Friday, October 20, 2017

Easy Pastry

1 cup cream
1 cup self raising flour

Method: Just combine well.

Source: contributed by Betsy Steward Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.127.

Monday, October 16, 2017

Honied Rhubarb Rough

In a well greased shallow dish place about 4 cups 1" diced rhubarb. Add 1/2 cup honey[,] 2 tblspns sugar.

TOPPING:
2 cups cornflakes, 1&1/2 cups 1" bread cubes, 2 oz butter, 1 egg, 1/4 cup honey, 1 tspn lemon rind. Cream butter, honey, egg and lemon rind, then fold in dry ingredients. Bake for 1/2 hour.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.60.

Sunday, October 8, 2017

Quick Nibbles - Bacon Wraps

Prunes wrapped in bacon
Scallops or any seafood in bacon
Broccoli or Cauli wrapped in bacon
Small Frankfurts wrapped in bacon
Freshly blanched Asparagus in bacon

Method: Wrap in bacon any of the above, secure with toothpicks and grill until bacon is cooked.

Source: contributed by Kate Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.8.

Thursday, September 28, 2017

Different Crumbed Chops

Leg Chops
Coconut
2 tblspns Oil
Egg
Salt & Pepper

Method: Heat 2 tablespoons fat in dish in oven. Dip chops in seasoned egg and then in coconut. Place in hot oil and bake in moderate oven 1 hour or until meat is cooked and crust is golden. Baste if necessary.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.38.

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.
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