Steak and Pineapple

Grease casserole and place pieces of steak in dish. Cream 2 ozs. butter and 3 tbsps of sugar and spread on steak. Then place a circle of tin pineapple pieces on top of each piece of steak. Arrange small potatoes in end of casserole and baste. Cover dish with foil, cook in 400 degree oven for 1&1/2 hours.

Source: contributed by Mrs. G. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.11.

Savoury Salmon or Tuna Roll

15 oz. tin or two 8 oz. tins tuna or salmon, 1/2 level tsp. salt, pepper to taste, 2 tbsps. chopped chives, 2 tbsps. chopped parsley, 2 hard boiled eggs (chopped), 1/2 lb. plain scone dough, adding 1 tsp. grated lemon rind to flour.

Method: Flake fish and add salt, pepper, chives, parsley, lemon juice and hard cooked eggs, combine all lightly. Roll scone dough into oblong 1/4" thick, spread with fish mixture, wet edges and roll up from the long side. Place seam edge down on a greased baking dish and pinch ends securely. Glaze with milk or egg and milk. Bake in hot oven 25-30 mins. Serve in 1" thick slices with tomato, cheese or parsley sauce, and individual salads.

Source: contributed by C. Pavy in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.6.

Pineapple Slice

Method: Line a slice tin with Coffee Biscuits. Mix 1 tin Condensed Milk, one 15 oz (500gm) tin of crushed Pineapple (drained), 2 oz Lemon juice, 4 oz melted Copha and 2 oz Passionfruit pulp.

Spread evenly over Biscuits and place another layer of Biscuits on top of filling.

May be iced with Chocolate Icing.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.34.

Savoury Tuna Pie

Equipment Needed:
Sharp knife
Measuring cup
23 cm Pie plate
Saucepan
Can opener
Kettle
Grater
Mixing bowl

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:
1 packet Chicken Noodle soup
1&1/2cups boiling Water
2 cups Breadcrumbs (soft)
1 teaspoon chopped Onion
1 tablespoon chopped Gherkins
1 hard-boiled Egg (chopped)
1 tin Tuna 225 gram (drained and flaked)

Method: Cook soup in 1&1/2 cups boiling water for 7 minutes and cool. Mix other ingredients, add soup, press into pie plate. Bake at 180C for approximately 20 minutes. Grate cheese on top and bake a further 5 minutes. Can be eaten hot or cold.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s], n.p.)

Banana Dip with Fruit Crudites

3 medium bananas
350g LF-cottage cheese [low-fat]
150g NF-yoghurt, plain [non-fat]
1 lemon, quartered
2 Tblsp mango chutney
1 tsp mild curry powder
2 Tblsp sultanas

Method: Blend all the ingredients except the sultanas, then stir them in. Garnish the dip with lemon wedges and surround it, on a decorative plate, with crudites:
3 apples, cored and thinly sliced
2 firm pears, peeled, cored and thinly sliced
3 Tblsp lemon juice 

4 stalks celery, cut into fingers
2 carrots, cut into matchsticks
Toss the apples and pears in lemon juice.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.20.

Toasted French Stick

Equipment Needed
Grater
Tablespoon
Bowl and spoon to mix
Large knife
Measuring cup
Teaspoon
Alfoil
Spreading knife

Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients
1 French stick
1 cup grated cheese
1/4 cup Butter
185gram tin of Tuna or Salmon
2 tablespoons finely chopped Onion
1 teaspoon Mayonnaise
1/2 teaspoon Mustard

Method: Cut stick in half lengthways. Remove part of the centre from each half. Mix all ingredients together and fill the cases. Join together and carefully cut across in 2.5 cm rounds, keeping gently pressed together. Wrap in foil and bake in moderate oven for 25 minutes.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Tuna and Asparagus Mornay

Equipment Needed
Saucepan to cook rice
Casserole dish
Can opener

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients
1 large tin Tuna in brine
1 cup cooked Rice
1/2 cup grated Cheese
1 small tin Evaporated Milk (1/2 cup)
1 Onion chopped
1 tin Cream of Asparagus Soup
1 small tin Sweet Corn Kernels
Crushed Cornflakes
Small amount of Butter

Method: Place the cooked rice in a casserole dish[.] Mix all other ingredients[,] pour over rice and sprinkle with crushed cornflakes and dobs of butter. Bake 20 minutes in oven at 180C.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.