Bacon Spinach Mornay

1 large bundle spinach

6 rashers bacon

2.1/2 cups white sauce

125g grated cheese

Method: Make white sauce, add cheese and cook over low heat, stirring until cheese has melted. Drain cooked spinach and chop finely. Add to sauce. Pour into oven proof dish and sprinkle with extra grated cheese. Cut bacon rashers in halves, arrange on top. Cook in oven until bacon is crisp.

Source: contributed by G. Kunoth in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.31.

Cabbage Rolls

1 lb Mince

1 Garlic clove

1 Onion, chopped

6 large Cabbage leaves

1 can Chicken or Tomato Soup

1/2 can Water

1 tspn Vinegar

1 oz Margarine

1 tspn chopped Parsley

1/3 cup Rice

1 Egg

1 stick Celery

Juice of 1 Lemon

Method: Combine mince, garlic, rice, egg, seasoning and mix well. Wash cabbage leaves and boil in salted water for 10 minutes until tender. Put mince mixture onto leaves, roll firmly into parcels and place in casserole dish. Saute onion and mix with soup. Cover the parcels with this sauce plus water and celery pieces, parsley, juice of 1 lemon, salt and pepper and simmer slowly for 2 hours.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.12.

Jellied Beetroot

1 large can of beetroot

1 packet port wine jelly

1/2 cup port wine

Method: Drain the beetroot, reserving the liquid.

Heat 1 cup of the liquid, pour over jelly crystals, stir until jelly is dissolved. Add the port wine. Put beetroot into a wetted mould and pour the jelly over and leave to set.

Source: contributed by Broken Hill Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.76.

Crab Triangles

250 gms Filo Pastry

125 gms butter

CRAB FILLING

6 green Shallots

1 tlbspn Madeira or Dry Sherry

2 Hard Boiled Eggs (optional)

1 tlbspn Chopped Olives

45 gms Butter

250 gms Crab Meat

1 Egg Yolk

Salt & Pepper

BECHANNEL [sic] SAUCE

1/3 Cup Milk

Sliced Onion

Few cracked Peppercorns

Some Mace (optional)

1/2 Bay Leaf

45 gms Butter

3 tlbspn Plain Flour

Green Herbs (optional)

Method: Finely chop shallots & saute in butter until softened. Flake crab & remove any bony tissue. Add to shallots with remaining filling ingredients and blend into bacchanal [sic] sauce. Lay filo pastry flat on a damp tea towel and cover with a 2nd tea towel, so pastry doesn't dry out. Melt butter and brush each sheet of filo & fold in half. Cut filo into 3rds. Brush with butter again. Place a large teaspoon of filling in corner and fold into triangles. Brush triangles with butter. Place on ungreased tray and bake in Mod over 190 C for 45 mins or until puffed & golden brown. Serve piping hot. (Can use any Seafood).

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.12.

Cheesy Mince

1 kg (2lb) potatoes

250g grated cheddar

250g raw minced beef

1 large onion

Method: Wash, peel and thinly slice potatoes. Skin and finely chop onion. Mix onion, beef and half the cheese. Alternately layer mince and potatoes in an oven proof dish ending with potatoes. Sprinkle on remaining cheese. Cook about 1.1/4 hours.

Source: contributed by M. Schultz in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.31.