Tuna & Potato Loaf

500 gms potatoes

2 eggs, lightly beaten

1 onion, chopped

1 x 425gms can tuna, drained

1/4 cup grated Parmesan cheese

2/3 cup cream

2 tblspns oil

1 cup breadcrumbs

2 tblspns chopped chives

Method: Grease an 11cm x 25cm ovenproof loaf dish, line with foil. Cook potatoes in water till tender. Drain. Cool. Cut half the potatoes into cubes. Mash remaining potatoes with cream & eggs. Heat oil in pan, cook onion until soft. Combine all ingredients in a bowl. Mix well. Spoon into dish. Cook in mod oven 180 C (350 F) for about 45 mins, or until lightly browned on top.

Source: contributed by Julianne Smith in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.44.

Egg and Cheese Fritters

60g SR Flour

3 eggs beaten

1 small onion

parsley

1 cup grated cheese

salt and pepper

Method: Mix altogether except butter. Heat butter in frying pan. Drop tablespoonfuls into frying pan. Fry until golden brown. Add or serve with bacon and vegetables.

Source: contributed by L. Algie in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.13.

Potato Snacks

1 large potato washed not peeled, thinly sliced

3 slices ham or metwurst, finely diced

2 tbspns. tomato paste

3/4 [cup] grated cheese

paprika

Method: Pre-heat ove[n] 180C. Place a layer of potatoes on greased baking tray. Brush with paste, sprinkle with meat, then cheese and dust with paprika. Bake until potato is tender and cheese browned.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.76.

Mock Hollandaise Sauce

4 tbspns. sour cream

1/2 tspn. salt

2 tbspns. lemon juice

3 egg yolks

1 tbspn. water

Method: Mix well and heat over water in small double boiler. Stir until thickened. Makes about 1/2 cup.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.64.

Curried Egg Mornay

2 oz. [60 gm.] butter or substitute

2 tablespoons flour

3 teaspoons curry powder

2 cups milk

1/2 cup mayonnaise

12 oz. [375 gm.] can asparagus cuts

3 hard boiled eggs

salt and pepper

1&1/2 cups wholemeal breadcrumbs

1/2 cup bran breakfast cereal

2 oz. [60 gm.] butter/substitute, extra

Method: Melt butter, add flour and curry powder, stir until smooth, cook 1 minute. Remove from heat, add milk gradually, stirring until smooth. Return to heat, stir until sauce boils and thickens, reduce heat, simmer 2 minutes. Add mayonnaise, drained asparagus and chopped eggs, combine lightly, season with salt and pepper. Spoon mixture into ovenproof dish or 4 individual ovenproof dishes. Combine breadcrumbs, crushed bran and extra melted butter, sprinkle over the top of asparagus mixture. Bake in moderate oven 20-30 minutes for large dish or 15-20 minutes for small dishes until topping is golden brown. (Serves 4)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.25.

Lemony Parsnips

2 medium sized parsnips

1/2 lemon

1/4 cup water

1 tblspn butter

Method: Peel parsnips & cut off top and tail, cut into quarters & then into pieces about 1 cm in size. Put parsnips in casserole with water, the juice of the lemon, the lemon shell & the butter. Cover with lid or plastic wrap & cook for 6 - 8 mins. Stir every 2 mins. Let stand for 5 mins, drain off liquid, remove lemon shell & serve.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.52.