Seasoned Cauliflower

1 Whole Cauli

Beef, Sausage or Pork Mince

Bacon

Breadcrumbs

Herbs

2 Eggs

Cayenne Pepper (Pinch)

1 - 2 Cloves Garlic (Crushed)

Method: Blanch cauli for a few minutes. Mince stalks of cauliflower & bacon, stir in with seasoning. Place bacon on bottom of dish, then seasoning. Spread seasoning evenly & pat cauli into seasoning. (bacon can be placed on top if you want.) Bake in moderate oven for approx 30 minutes. Serve with a cheese sauce.

Can be served as a main course.

Can also be served as a vegetarian meal by making a tasty seasoning without meat - fruit & nuts make a nice alternative.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.15.

Sunday Night Mornay

500g sausages

1 cup chopped celery

1 tin tomato soup

1/2 cup peas

1 large sliced onion

2 cups cooked rice

2 large grated carrots

Method: Lightly fry sausages and onions. Place in casserole. Add other ingredients and cook in a moderate oven for 1 hour. Chopped bacon is a tasty addition.

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

Creamed Corn Scrambled Eggs

1/2 cup chopped ham

1 tablespoon bacon fat

4 eggs well beaten

1/2 teaspoon salt

1/4 teaspoon black pepper

1.1/2 cups creamed corn

Method: Fry ham in bacon fat until browned. Mix together eggs, salt, pepper and corn. Pour into frypan and cook over low heat, stirring frequently until just set.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.31.

Zucchini and Carrot Rissoles

125g pkt instant Mashed Potato Flakes

1.1/2 cups boiling Water

12 oz Zucchini

3 oz grated Cheddar Cheese

2 tbspns Milk

1 cup unprocessed Bran

Oil for shallow frying

1 oz Butter

1 Carrot

Salt and Pepper

1 Egg

1/2 cup ground Almonds

Method: Place potato flakes into bowl, pour boiling water over, stir quickly till well combined. Melt butter in pan, add coarsely grated zucchini and coarsely grated carrot, cook 5 minutes, stirring occasionally. Add cheese, salt and pepper, mix till cheese has melted. Add potato mixture, mix till well combined. Cool slightly. Divide mixture into 12 equal portions. Mould each portion into patty shape, brush with combined beaten egg and milk, toss in combined bran and almonds. Repeat the egg and bran process. Heat oil in pan, add rissoles, cook 3 to 4 minutes on each side or till golden brown.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.20.

Greek Salad

2 x 425g cans peeled Tomatoes

1 x 425g can sliced Beans (drained)

2 Onions, sliced

1/4 tsp each of Salt and sweet Basil

1 pinch Pepper

Method: Add all ingredients to saucepan. Simmer until onion is transparent. Serve as a vegetable accompaniment to grilled meat.

Variation: Used sliced, fresh zucchini instead of the sliced beans.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.15.

Tuna Dip

450 g liverwurst

2 tablespoons butter

1/4 cup chopped parsley

1/2 teaspoon dried thyme

1 pinch nutmeg

2 teaspoons grated onion

2 tablespoons cream

2 tablespoons brandy

Method:

1. Beat together butter and liverwurst until smooth,

2. Add remaining ingredients, beat again.

3. Place in a greased mould, refrigerate several hours or overnight.

4. Makes approximately 1.1/2 cups.

Serves 4 to 6 (Appetisers)

Source: Taste the World: Thebarton Senior College. A Multicultural Recipe Book produced by DOYAN A Young Achievement Australia Company (Thebarton [Adelaide], n.d.).

Meat Patties

500 gm Mince

3 cups S.R. Flour

1 can Bear Brand Evap Milk

1 pkt Chicken Noodle Soup

500gm Sausage Meat

2 Eggs

1 pkt French Onion Soup

Method: Soak soup in 1 cup boiling water. Add meat[,] eggs, S.R. Flour, Bear Brand Milk. Mix well, make into patties & cook.

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