Rissoles

500g Mince Meat

1 cup Milk

1 Egg

1 Onion finely chopped

1 pkt Chicken Noodle Soup

Salt & Pepper

1 cup Water

1 cup S.R. Flour

1/2 cup Rolled Oats

1 Carrot grated

Parsley

(can add trombone & zucchini)

Method: Mix all ingredients together & cook on B.B.Q. or in frypan. Makes about 30.

Source: contributed by R. Hore in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.21.

Carrot and Corn Mornay

3 tbspn margarine

3 tbspn plain flour

3 cups milk

large tin creamed sweet corn

1 cup grated cheese

6 medium carrots

1 cup cooked peas

Method: Cook carrots and mash. Melt margarine over low heat, add flour, stir in milk, little at a time, add sweet corn then mix in carrots, peas, cheese and salt and pepper.

Source: contributed by E. Keppler in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

Mornay

1 onion

1/2 kg mince meat

1 tin tomato soup (medium)

1 tin spaghetti (medium)

3 beef cubes

Method: Brown chopped onion in a little butter, add 1/2 kg mince meat, cook and simmer. Add 3 beef cubes for taste. When meat is cooked add the tin of tomato soup and the tin of spaghetti. Top with grated cheese (allow to melt over the top) or crushed cornflakes.

Source: contributed by R. Gutsche in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

Bullocky Jim's Red Gum Fish

1. Catch the fish (Redfin), do not clean.

2. Wrap in gum leaves (or paper).

3. Cover with fine ashes, above and below the fish. Finally place a good covering of hot coals.

Cooking time 20 to 30 minutes per 1 lb. of fish.

Serve: Take up and skin, remove inside of fish. Try it. Highly recommended.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.30.

Duke of Cambridge Tart

Pastry case (unbaked)

Mixed peel

1 egg

3 oz butter

3 oz sugar

Method: Sprinkle base of pastry case with chopped mixed peel. In a small saucepan, heat butter and sugar. When butter has melted a little, beat in egg. Heat mixture, then pour over peel and bake in moderate oven 20 minutes. Serve hot or cold. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.37 ['Winter Menu']

Avocado Cream Soup

1.1/4 cup Chicken stock

1/2 cup Milk

Salt and Pepper

2 ripe Avocado

3/4 cup Cream

Method: Peel avocados, remove seeds. Put chopped avocados in blender with milk and cream. Blend on medium speed till smooth. Place avocado mixture and chicken stock in bowl, stir until combined, then push through fine sieve. Season with salt and pepper. Refrigerate till cold. Serves 4.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.5

Chocolate Pears

block milk chocolate

2 tbs brandy

6 tbs milk

2 egg yolks

1/2 cup sugar

Method: Melt block of chocolate. In a separate bowl beat egg yolks and sugar, add brandy and milk. Add all to chocolate mix, cook over steamer until thick. Leave stick in pears. Peel pears and steam to soften slightly or use uncooked if well ripened. Dip pears into chocolate mix, then place in individual sweets dishes and chill. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.52 ['Winter Menu']