Spanish Beef Mornay

1 lb minced beef

1 med onion finely chopped

1 cup hot water

pepper to taste

1 carrot chopped

beef stock cube

16 oz can tomato soup

1 tsp salt

1 tsp curry powder

a little chopped celery

1 cup peas or corn or both

1 cup pasta or rice cooked

Method: Grease saucepan with butter and brown onion. Add celery, carrot, peas/corn, meat and water. Stir until meat loses red colour. Mix well and bring to the boil, stirring occasionally. Add curry and soup, 1 cup of pasta and add the stock cube. Place in greased casserole dish and sprinkle grated cheese on top. Brown in oven for 15-20 mins.

Source: contributed by K. Williams in Burra Kindy Cookbook (Burra, 2002).

Agar-Agar Pisang (Banana Jelly)

1 pkt. lemon jelly.

3 or 4 large bananas.

2 cups hot water.

1 tablespoon castor sugar.

Method: Dissolve jelly in hot water. Mash the bananas finely with a fork, adding sugar. When jelly is nearly cool, stir in the bananas and whisk thoroughly. Pour into wet mould and set.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.58.

Bacon & Cheese Toasties

1 pkt bacon pieces

500g grated cheese

1 egg

1 onion chopped finely

tomato or worcestershire sauce to taste.

Method: Mix together on top of stove until cheese melts. Butter 2 or 3 slices of bread, remove crusts. Quarter bread slices and place in gem trays, buttered side down. Place teaspoonfuls of mixture on bread and bake in moderate oven until golden brown.

Alternative: combine ingredients and mix well. Spread on buttered bread, place on oven tray and bake in moderate oven 20 mins. Cut into fingers.

Source: contributed by M. Maas [alternative by L. Algie] in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.7.

Pineapple Rice Salad

3 cups cooked rice

1 small green pepper

1 teaspoon prepared mustard

1 teaspoon chopped onions

1 msall red pepper

1 unpeeled diced red apple

1 x 500g tin crushed pineapple

1/2 cup chopped chives

1/4 cup mayonnaise

1 teaspoon celery salt

2 tablespoons sweet pickle relish

Method: Drain pineapple, dice vegetables finely. Combine ingredients with rice and season to taste.

Source: contributed by H. Blair 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.53.

Anchovie & Garlic Dip

50 gms Butter

1 can flat Anchovy Fillets (Drained)

2 Cloves Garlic crushed

300 ml Thickened cream

Method: Saute Anchovies with butter and garlic. Add cream & bring to the boil. Simmer until cream thickens. Serve with sea crackers or uncooked vegetables - carrots, celery. Not suitable to freeze. Not suitable to microwave.

Source: contributed by S. Barrett & K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.10.

Polka-Dot Creamed Tuna

Kids will really love this dish. It's quick and filled with colourful vegies disguised in a creamy sauce. Serve in Tulip Bread Cups.

(Serves 8 children)

440g can diced mixed veg

1/3 cup chopped onion

3.1/2 tbsp plain flour

425g tuna in brine - drained and flaked

Chopped parsley

2 cups milk - approx.

90g butter or marg

salt & pepper to taste

Tulip Bread cups (optional)

Method: Drain vegetables, reserving the liquid. Measure liquid, adding enough milk to reach 2 cups. In a saucepan, saute onions in butter until soft. Stir in flour, salt & pepper until smooth. Add liquid slowly, and stir until thick. Stir in drained veg and tuna and simmer gently until heated through. To serve, spoon into Tulip Bread Cups on baking tray and heat. Garnish with chopped parsley before serving.

Tulip Bread Cups

8 slices bread

melted butter or margarine

Method: Trim crusts and brush bread slices with melted butter. Place each slice, buttered side up into cup of deep muffin tins - pressing into a tulip shaped shell. Bake in mod - hot oven until crisp and golden (approx 15-20 mins). Cool on a wire rack. Wrap well to freeze (up to a week), or store overnight in an airtight container. To serve, place shells on a baking tray, add filling, heat through in a moderate oven.

These shells will hold just about any filling from savoury mince to scrambled eggs.

Source: contributed by Karen O'Brien in Burra Kindy Cookbook (Burra, 2002).

Tuna Grapefruit Cocktail

2 Grapefruit

105g (3.1/2oz.) tuna drained

Pinch salt, cayenne pepper

1 teaspoon lemon juice

3 tablespoons mayonnaise

2 teaspoons chopped parsley

Method: Cut grapefruit in half, cut between the sections and remove the pulp and drain. Flake the tuna and mix with the grapefruit pulp, salt, cayenne pepper and lemon juice and mayonnaise. Chill. Fill the grapefruit cases with mixture and sprinkle with chopped parsley.

Source: Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.9.