Creamy Fish Pie

50g (2 oz.) butter

1 small onion

2 tablespoons cornflour

1 cup milk

Salt and pepper

250g (8 oz.) salmon or tuna

1 dessertspoon lemon juice

One 23cm (9") cooked pastry shell

Method: Melt butter and fry onion without browning. Blend cornflour, add milk and stir until thickens. Add salmon or tuna and lemon juice, season with salt and pepper. Cool slightly before placing into pastry shell. Mix 1 cup breadcrumbs and Parmesan cheese together and sprinkle on the top.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.25.

Egg and Onion Mornay

6 hard boiled eggs (chopped)

2 rashers bacon

1 onion

parsley

1 tbspn marg

salt

pepper

3 tbspn plain flour

2 cups milk

1/2 cup grated cheese

1/2 pkt cream chicken soup cooked in 3/4 cup water till thick

Method: Cook onion and bacon and place in casserole dish also eggs and cheese. Make a sauce by melting marg. stir in plain flour, then milk gradually pour over ingredients also soup. Add parsley, salt and pepper. Top with cubes of buttered bread.

Source: contributed by T. Gutsche in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.17.

Black Forest Cake

1 chocolate sponge

1 can dark pitted cherries

brandy

large carton cream

1 med block milk chocolate

1 tsp sugar

Method: Drain cherries and reserve 12-14 for top of cake. Cut remaining cherries in halves, draining on paper towel. Put a little brandy over the halves. Grate 3/4 of chocolate and mix to a paste with brandy. Beat cream until stiff, adding sugar and a capful of brandy. Remove frozen sponge from freezer and cut each half into 2 layers (4 layers in total). Spread each layer with chocolate paste, then cherry halves (flattened with fork), then layer of brandy cream. Decorate top with cream using star forcer. Put cherries on top and grate chocolate over top and sides. Make 24 hours before needed. Store in refrigerator. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.62 ['Spring Menu']

Uncle Percy's Chops

1.1/2 lb Lamb chops

1 Garlic clove

2 tbspns Flour

1.1/2 tbspns Sugar

2 tbspn Tomato Sauce

2 tbpsns Vinegar

1/2 tspn ground Ginger

1 tbspn Curry Powder

2 cups Water

Salt and Pepper

Method: Trim fat from chops. Crush garlic, combine all ingredients, pour over chops in baking dish and let stand for at least 1 hour. Cook uncovered in slow oven approximately 1 hour or until tender.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.25.

Watermelon Delight

Cut seeded watermelon into cubes, add thinly sliced onion and sliced orange and pineapple pieces - mint can be added for a refreshing taste. Sprinkle with a little sugar and vinegar.

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

Curried Crab Soup

1/2 cup rice

2 onion, chopped

1 tspns finely chopped fresh ginger

4 cups chicken stock

1 large carrot, peeled and grated

salt and pepper to taste

thinly sliced shallots

1 tabspns butter

3 tspns curry powder

1 tabspns flour

1 cup coconut milk or evaporated milk

1 x 170gm can crabmeat or use 1 cup cooked chicken

Method:
Beat butter, onion, garlic and ginger, cook till tender.

Add curry powder stir - cook 1 mins.

Add flour, blend and cook a few minutes.

Add stock and milk gradually, stirring till blended.

Add rice, stir, bring to boil, reduce heat and simmer 30 minutes, drain and flake crabmeat, add to soup season to taste and allow to heat.

Garnish with shallot slices.

Source: contributed by V. M. Smith in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.7.

Apple & Chicken

Put in casserole, chicken breasts, sprinkle rosemary over chicken, cover with Apple Juice (Mountain Maid). Cook then drain off juice & thicken for gravy.

Source: contributed by F. Jones in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.