Tomato Cheese

3 large tomatoes

125g grated cheese

2 tbspn butter

1 egg

salt and pepper to taste.

Method: Skin tomatoes and cut up. Melt butter in saucepan add tomatoes and grated cheese and simmer for 10 mins, lastly add beaten egg and simmer for 3 mins. Keeps indefinitely.

Source: contributed by R. Short in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.8.

Pineapple Flambé

1 fresh pineapple cut into quarters and then sliced

or 1 tin Golden Circle pineapple slices

1 dish rum (Bundaberg or Goddards)

1 dish brown sugar

1 dish of whipped cream

methylated spirits burner

metal forks

Method: Using the forks, each person dips a pineapple piece into the rum, rolls it in the brown sugar, heats over metho. burner, allow a short time to cool and dip into the whipped cream and eat. Don't forget to use the forks, it saves burnt fingers.

Source: contributed by T. Seidel 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.65.

Savoury Slices

Method: Spread thin slices of bread with butter and then sprinkle with a packet of French Onion Soup. Cut into shapes and bake on an oven slide - dry out thoroughly in a slow oven. Allow to cool and store in an airtight container.

Source: contributed by Mrs. K. Belcher in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.7.

Braized Steak with Carrot and Pineapple Sauce

2 lb. thick topside steak

1 cup breadcrumbs

1/2 small finely chopped onion

Pinch of seasoning

1 egg

Salt and pepper

1 dspn. brown sugar

1 carrot (cut into small dice)

1/2 cup pineapple (cut into small dice)

Method: Cut pocket in steak. Mix ingredients together, bind with egg, add a little milk if necessary. Stuff pocket of steak, sew up or fasten with skewers. Braise on bed of vegetables for one and a half hours.

Source: contributed by M. Wicks in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Impossible Savoury Pie

8 eggs 

1 cup wholemeal flour

2 cups milk

2 cups grated cheese

Filling:

400g tin tuna OR salmon

1 onion, finely diced

2 tomatoes diced

Method: Beat eggs then add flour, milk and grated cheese. Pour into a large pie dish and top with desired filling. Bake for 35-40 mins at 200C. Allow to cool for 5 mins before serving.

Variations: Other filling combinations could include: 2 cups of cooked chicken with 1 tin of chopped asparagus; 1 cup of diced ham with 3 cups of mixed, diced fresh or frozen vegetables; a 400g tin of kidney beans with 2 diced tomatoes and 1 teaspoon of chilli powder.

Hints: The flour in this recipe settles to form the crust when cooked. This is a good recipe for using up any left-over meats and vegetables. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.47.

Hors d'oeuvres

Method: Slit a prune and remove the seed, fill with a piece of marzipan and top with an almond. Always have dried apricots (small ones best) soaking in brandy, they will keep for years like that and when needed; drain and place a nodule of Philly cheese on each half and top with a piece of walnut.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.7.

Beef and Tomato Mornay

1 dsp butter

500g mince

2-3 rashers bacon chopped

1 can tomato soup

approx 50g cooked spaghetti

1 onion chopped

1 cup water

1 cup grated cheese

breadcrumbs

Method: Cook onion in butter until soft. Add mince and bacon and brown well. Stir in half the cheese and add soup and water. Bring to the boil. Add cooked spaghetti, cover and simmer for 30 mins. Put into a casserole dish, sprinkle with breadcrumbs and rest of the cheese. Bake until bubbling in a moderate oven.

Source: contributed by Ali Eberhard in Burra Kindy Cookbook (Burra, 2002)

Een Tow, Wat Kai

(Minced Chicken and Baked Beans)

Three Persons

1/2 steamed chicken, large.

1 small tin baked beans.

Method: Chop chicken into small pieces. Pour a little stock into a frying pan. Turn baked beans into this and make thoroughly hot. Add the chicken chopped into small pieces. Mix a tablespoon Chinese sauce and pour over chicken. Bring to boil and cook for a few minutes. Add a little fat, if desired. Serve in deep dish.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.42.