Nuts and Bolts

500g Nutrigrain
500g Peanuts
1 packet Cream of Chicken Soup
1 packet French Onion Soup
3 teaspoons Curry Powder
Half cup oil

Method: Mix all ingredients together well. Store in an airtight container.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.3.

Savoury Brains Mornay

3 sets sheep's brains
3 tablespoons butter
1&1/2 cups milk
2 onions sliced
3 tablespoons curry powder
2 tablespoons cornflour

Method: Soak sheep's brains overnight in salt water. Drain and reserve any skin and membrane. Simmer with onions for 30 minutes. Drain, mash and set aside. Melt butter over a slow heat; add curry powder and cornflour mixed with milk slowly to make a thick creamy consistency. Add mashed brain and onion; stir over heat until well mixed. Season with salt and add more curry powder if desired. The flavour is enhanced if stood overnight. Delicious served hot as a mornay, with a side salad. May also be served as a breakfast dish with hot triangles buttered toast and parsley. Makes very tasty sandwiches served cold with lettuce.

Source: contributed by Y.Arthur in The Orroroo Show Cook Book (The Orroroo Agricultural & Horticultural Society Inc.; first edition, 2000), p.21.

Salmon Mornay

(20-25 serves)

2 x 450g tins Salmon or Tuna, drained and flaked
1 x 450g tins Sweetcorn, drained
3 x 440g tins Spaghetti in Tomato Sauce
9 tbspns Margarine
2 litres Milk
3 medium Onions
9 tbspns Plain Flour
500g grated Cheese
Lawry’s Bacon & Onion Seasoning

Method: Melt butter in a large pan and gently cook chopped onion till golden but not completely soft. Add flour and stir well then gradually add milk, stirring constantly till a smooth sauce is formed. Add 1/2 the cheese and stir till cheese melts. Add fish, corn and spaghetti (which has been chopped with a knife), mix well and pour into casserole dishes. Top with remaining cheese and sprinkle with bacon and onion seasoning. Place in hot oven till cheese melts and bubbles. Tastes nicer the next day.

Source: Oodnadatta Cookbook (1986), p.112.

Passionfruit Mousse

1 pkt pineapple jelly
1 tin passionfruit pulp
300ml cream

Method: Dissolve jelly with 1 cup of boiling water, add 3/4 tin of pulp. Chill until almost set. Whip cream and add to jelly. Set in glass bowl. Decorate with whipped cream and reserved pulp.

Source: contributed by D.Williams in Carrieton's Sweet Treats (n.d. [early 1990s?]).

Steak Delight

1/2 cup Golden Circle crushed pineapple
1/4 tsp salt
pepper
4 medium sized tomatoes
crushed cornflakes
butter

Method: Wash tomatoes, cut in halves and scoop out the centres. Sprinkle with salt, pepper and a little sugar. Grill for 2 mins. on each side. Fill with pineapple, top with cornflakes, and dot with butter. Place under the griller until butter melts. Serve hot with grilled steak, roast veal or pork, and arrange around the meat garnished with parsley.

Source: contributed by L.Finlay in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.19.

Surprise Mornay

1 small tin Tuna
1 large tin Celery soup
1/2 cup White Vinegar
2 cups cooked Rice
1 cup cooked Peas
1 cup diced Pineapple - well drained
1 pint White Sauce

Method: Mix all together and place in ovenproof dish. Heat through in oven.

Source: Oodnadatta Cookbook (1986), p.42.

Call It What You Like

1 packet (small) marshmallows
Pineapple pieces
1 packet glace cherries

Method: Mix all in whipped cream and sprinkle with coconut. Chill before serving.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.73.

Tropical Tuna Casserole

1 large can Tuna drained
3 Tomatoes, peeled and chopped
1 large can Cream of Chicken or Celery Soup
1 medium can Crushed Pineapple, drained
1 small can Mushrooms
1 cup crushed Potato Chips
1 cup frozen Peas
250 gm grated Cheese

Method: Combine tuna with pineapple, soup, peas, tomatoes and mushrooms in saucepan. Cook over low heat until mixture boils, stirring occasionally. Spoon into casserole dish and top with the combined cheese and potato chips. Bake in moderate oven 180 degrees Celsius for 20-25 minutes. Serve hot.

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

Stuffed Tuna Loaf

1 small can tuna drained
1 onion, finely diced
3 oz cheddar cheese grated
3-4 gherkins chopped
2 tspns curry powder
mayonnaise
1 french stick cut lengthways hollowed out and buttered
salt and pepper

Method: Combine first 6 ingredients and add enough mayonnaise to bind them together. Spoon this mixture into the French stick. Wrap in foil and bake in moderate oven for 15 minutes until heated through. Remove foil and slice to serve.

Source: contributed by L.Wilson in Country Cuisine (1987, reprint 1989), being 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.16.

Rabbit in Apricot Nectar

1 Rabbit
1 tin Apricot Nectar
1 pkt French Onion Soup

Method: Soak rabbit in salted water for 1 hour. Place in casserole dish, sprinkle with soup mix and add apricot nectar. Cook in moderate oven till rabbit is tender, approximately 2 hours.

Source: Oodnadatta Cookbook (1986), p.129.

Potato and Pineapple Rings

2 cups mashed potatoes
6 pineapple rings
240 grams finely chopped cooked ham
1 egg
3 tablespoons finely chopped onion
salt and pepper to taste.

Method: Mix together the potato, ham, onion, egg and seasoning. Form into mounds on pineapple rings, place in baking dish with a little butter. Bake in moderate oven for 1/2 hour. Serve hot with steak or pork.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.5.

Sunshine Dip

1 & 1/4 cups sour cream
1 pkt. French Onion soup
1 cup drained apricot halves

Method: Blend sour cream and soup together. Press apricot halves through sieve and mix into cream and soup. Chill for 1/2 hour before serving. Serve with dry biscuits, carrot sticks or pieces of celery.

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.11.

Sweet and Sour Frankfurt Mornay

1 pkt Cocktail Frankfurts

1 pkt Brown Onion Sauce

1 small tin Pineapple pieces

3 slices Bacon

1 cup cooked Peas

1 cup cooked Carrots

Method: Fry bacon and frankfurts, add onion sauce with pineapple juice, pineapple, peas and carrots. Simmer 15 minutes. May need a little more water.

Source: Oodnadatta Cookbook (1986), p.36.

Plum Soup

4 kg small plums
1 cup white wine
Low fat yoghurt
3 cups low cal lemonade
1 teaspoon mace

Method: Stone plums and stew gently in large pan with lemonade and wine. When cooked add mace. Allow to cool, then puree. Add more lemonade if thinner consistency desired. Refrigerate. N.B. Leftover soup is delicious if set into firm jelly, chopped into pieces and served with vegetable salad.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.24.

Asparagus Rolls Supreme

Sliced bread
10 oz can of asparagus spears
Butter
Parsley springs

Sauce:
10 oz can cream of chicken [soup]
1/2 cup evaporated milk

Method: Cut crusts from bread, place spear of asparagus on each slice, roll up tightly & secure with wooden cocktail sticks. Brush rolls lightly with butter (softened or melted), place on baking-tray & bake in hot oven for about 10 mins or until lightly browned, but not baked hard. Sauce: Heat soup in small saucepan, add milk, & stir constantly until boiling. Simmer for 1 minute, add salt & pepper to taste. To serve, place rolls on heated serving-dish & remove cocktail sticks, pour sauce over rolls, garnish with parsley. Serve hot. Serves 6.

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

Pineapple and Carrot Salad

1 pkt Lemon or Orange Jelly Crystals
2 tablespoons Vinegar
1 small tin Crushed Pineapple (both fruit and juice)
1 cup boiling Water
1/2 teaspoon mustard
1 cup grated Carrot

Method: Dissolve jelly in boiling water, add salt and mustard, then carrot, pineapple and juice. Stir and let set. A dessertspoon of gelatine helps to make it firmer.

Source: contributed by E. Sanders, C. Hilder & H. Fels in Flinders Favourites: Hawker Centenary Recipe Book (6th edition,1996).

Tuna Mornay

2 cups Water
1 & 1/4 cups Milk
2 tbspns Butter
1/4 cup Chutney
8 oz Tuna or Salmon
1 Onion
1 pkt Chicken Noodle Soup
1 tspn Curry Powder
1 cup cooked Rice
1 tin Pineapple pieces
2 tbspns Cornflour
Cheese, grated

Method: Make soup using 2 cups water. Add milk, butter, curry powder, chutney and tuna. Grate onion and add to mixture. Mix well and bring to boil. Thicken with cornflour and add rice and pineapple pieces and cheese. Peas can also be added.

Source: Oodnadatta Cookbook (1986), p.32.

Mock Fish

Method: Joint a young rabbit, and stew until tender, drain it, and make a batter with 1 egg, 1 cup of flour, 1 teaspoon baking powder, and enough milk to make a batter that will not run off the rabbit, add salt and pepper, dip meat in batter and fry in boiling fat for about 2 minutes.

Source: contributed by Mrs Peter Mayr in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.21.

Poppa's Punch

2 litres of fruit cup cordial
2 litres of orange cordial
4 litres of lemonade
4 litres of ginger ale
4 litre cask of St Tropez wine cooler
6 bottles of cheap champagne
1 bottle of sweet sherry
lots of chopped mint
lots of cucumber skin
banana slices, strawberries, etc.
1 bottle of gin (optional)

Method: if too sweet add more ginger ale or riesling. If not sweet enough add moselle.

Source: contributed by Valerie Griffith in Penneshaw Area School's Culinary Creations (1998).

Unusual Coleslaw

1 cabbage
3 carrots
2 capsicums
3 onions
4 celery sticks
1 cup sugar
1 cup vinegar
3/4 cup salad oil
1 tspn salt
1 tspn mustard
1 tspn celery seed

Method: Shred cabbage finely, grate carrot. Dice remaining vegetables finely. Place together in large bowl. Sprinkle 1 cup sugar over vegetables. Boil together salad oil, vinegar, mustard, salt and celery seed. Pour over vegetables. DO NOT STIR. Cool. Cover bowl with a lid and leave in fridge for 24 hours. Mix and pour off excess liquid before serving.

Source: Oodnadatta Cookbook (1986), p.11.