Cheese and Onion Savoury

2 eggs

1 pt. milk

Pinch cayenne pepper

1/2 tspn. salt

Method: Butter some slices of stale bread. Place in pie dish with layer of sliced cheese and chopped onion between layers of bread and butter. Beat eggs with milk and add cayenne pepper and salt. Pour over bread, etc. in pie dish. Top with grated cheese, small dabs of butter and fine bread crumbs. Bake in moderate oven until set and golden brown on top.

Source: contributed by J. Sheldrick in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.17.

(Uncooked) Chocolate Dessert

Method: Place tin of ideal [sic] milk in frig. overnight. Melt 3 oz. dark chocolate, 2 tablespoons sugar and 2 tablespoons water. Dissolve 2 teaspoons gelatine in hot water and add to chocolate mixture. When mixture is cool, beat the ideal milk until light and fluffy, add the mixture, and vanilla, nescafe or rum to flavour. Pour into serving dish, decorate with whipped cream and nuts or grated chocolate.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.74.

Pasta Roma (Pasta Mornay with a Tomato Flavour)

1 tablespoon poly or monounsaturated margarine

1 onion, chopped

1 small tin (300g) tomato soup

1 cup milk

Dried herbs to taste

4 eggs, beaten

1.1/2 cups cheese

2.1/2 cups spiral pasta

Method: Place pasta on to cook. While pasta is cooking, melt margarine in large boiler. Add onions and cook until soft. Add soup, milk and herbs. Heat through and then remove from stove. Stir in beaten eggs, cheese and cooked drained pasta. Heat through and serve. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.71

Granny's Cabbage & Noodle Salad

Dissolve 2 heaped dessertspoons sugar in a cup of boiling water. Add 4 tbsps vinegar, 1/2 cup oil and 2 sachets of 2 minute noodles' seasoning. Crush noodles, add liquid and cover for 2 hours. Then add chopped spring onions, celery, cabbage and toasted almonds and chill.

Source: contributed by J. Lehmann in Burra Kindy Cookbook (Burra, 2002)

Delores Delight

1 lge can carnation milk

4 passionfruit (or pineapple, peaches, or pears)

3/4 cup sugar

1/2 pint whipped cream

3 lge tsp gelatine

Method: Beat milk, which has been well chilled, until thick, gradually adding sugar and gelatine (dissolved in 3/4 cup boiling water and cooled). Fold in pulp of passionfruit and pour into 2 x 7" sandwich tins, well greased with butter, and sprinkled thickly on sides and bottom with cocoanut. Leave to set in refrigerator. Join together with whipped cream and decorate creamed top with nuts, strawberries, cherries, banana slices, pineapple, etc. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.58 ['Spring Menu']

Quick Kidney Pate

1/2 lb lamb kidneys

1 chopped onion

1/2 oz margarine

1/4 pt stock

1 or 2 tspn vinegar

2 large eggs hard boiled

1/4 tspn dry mustard

salt

pepper

Method: Cut kidneys in half and snip out core. Remove membrane from outside. Fry onion in marg until softened then add kidneys and cook gently for several minutes. Remove from heat and stir in stock, add seasonings and simmer for 10 mins. Remove from heat add vinegar, add roughly chopped eggs and put in blender until smooth. Set in fridge.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.

Mango Chicken

4 lge chicken pieces

1 can mango OR 1 lge fresh mango

1 tbs seasoned flour

1.1/4 cups chicken stock or water & 2 cubes

30 g. butter

salt & pepper

2 med onions

1/2 cup thick cream

Preparation time: 1 hour, including cooking time.

Method: Roll chicken pieces in seasoned flour. Heat butter, brown pieces on all sides. Remove from pan. Slice onions and cook gently (till transparent) in remaining butter, then add mango (drained and sliced) and fry until golden brown. Return chicken to pan, add stock, season to taste, simmer covered for 35 mins.

To serve: Reheat and stir in cream. [Serves 4]

Suggested accompaniments:

1. Boiled rice and a salad selection

2. Duchesse potatoes, stuffed tomatoes, green peas. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.21 ['Summer Menu']

Mum's Tuna Mornay

2 tbsp cornflour

1 tbsp butter or marg

1 sm onion chopped

1 can corn & peas

salt & pepper to taste

1 cup milk (approx)

1 cup grated cheese

1 425g can tuna

breadcrumbs

Method: Melt butter in a saucepan and stir in flour over low heat. Slowly add milk, whisking all the time until mixture thickens and is smooth. Add 1/2 grated cheese and stir until melted. When mixture is really thick, add well drained tuna, onions and well drained peas and corn. Stir and add seasonings to taste. Transfter [sic] mixture to a casserole dish and top with grated cheese and sprinkled breadcrumbs. Cook in moderate oven for 20 mins or until cheese is melted.

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