Wednesday, March 28, 2018

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.

Saturday, March 24, 2018

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.

Tuesday, March 20, 2018

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.

Friday, March 16, 2018

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.

Monday, March 12, 2018

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.

Sunday, March 4, 2018

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.
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