Economical Fruit Loaf

(Eggless and butterless).

Soak 1 Cup All-Bran in 1 Cup of Milk for 1 hour.

Then add 1 Cup of Mixed Fruit; 1 Cup of Brown Sugar; 1 Cup SR Flour. Grease tin well and bake in moderate oven.

Source: contributed by Mrs. H. F. B. Haynes in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.65.

Bran and Bean Meat Loaf

(yields 10 slices)

1&1/2 lb. [750 gm.] minced steak

1 onion finely chopped

1 egg

2 bacon stock cubes, crumbled

1 tablespoon tomato sauce

1&1/2 cups All-Bran

Small can bean mix, drained

Method: Grease 8" x 4" (20 cm. x 10 cm.) log tin. Combine all ingredients and mix well. Press into the greased tin and bake in a moderately hot oven for 1&1/4 hours.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.22.

Sunday Night Slice

1 lb. [500 gm.] minced steak

1 small onion, chopped

1/2 cup evaporated milk

3/4 cup All-Bran or Bran Buds

1/4 cup warm water

1 green capsicum, cut into rings

2 tomatoes, sliced

1/4 lb. [125 gm.] cheddar cheese, grated

1 egg, beaten

1/2 teaspoon salt

freshly ground pepper

Method: Combined minced steak, onion, milk, egg, salt and pepper and mix thoroughly. Soften All-Bran or Bran Buds in the water and add to mince mixture. Spread evenly into a 10" x 7" (25 cm. x 18 cm.) baking pan. Place capsicum rings and tomato slices on top and sprinkle with cheese. Bake in a moderate oven, 180C gas, 190C electric (350F gas, 375F electric) for 35 minutes or until mince is cooked. Cut into squares and serve on hot buttered toast or with side salad. (6 servings)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.34.

Savoury Bran Stuffing

1/4 cup margarine

1/2 cup water

1/4 cup finely chopped celery

1 small onion, chopped

1 tablespoon dried parsley flakes

440 gm. can cream of mushroom soup

1 egg, lightly beaten

1 cup All-Bran or Bran Buds

4 cups Kellogg's Seasoned Corn Flakes Crumbs

Method: Melt margarine in a large saucepan. Remove from heat and add remaining ingredients. Mix well. Spread mixture into a greased baking tray and bake in a moderate oven, 180C gas, 190C electric (350F gas, 375F electric) for 30 minutes or until lightly browned and set. Cut into squares and serve with roast meats. (6 servings)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.33.

Tuna Italien

(Serves 4)

4 capsicums

1 tomato, chopped

1/2 cup celery, sliced

1 cup All-Bran

1/3 cup onion, chopped

12 oz. [325 gm.] tuna canned

2 tablespoons chopped parsley

1 teaspoon pepper

1 teaspoon salt

2 teaspoons lemon juice

Method: Remove tops of capsicums, take out the remaining seeds and place in boiling water for 3 minutes. Drain. Combine other ingredients and fill the capsicums with the mixture. Replace the tops and cook in a moderate for 25 minutes.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.36.

Peach Meat Loaf

Meat Loaf

1&1/2 lb. [750 gm.] minced steak

1 large onion, finely chopped

1 egg, beaten

1 teaspoon salt

1/2 teaspoon pepper

Filling and Topping

27&1/2 oz, [825 gm.] can peach halves, drained

1 cup All-Bran or Bran Buds

1 cup chopped walnuts

1 tablespoon brown sugar

1/2 teaspoon cinnamon

Method:

Meat Loaf:

Combine all ingredients, mix well and shape into two flat meat loaves.

Filling and Topping:

Set aside 4 peach halves for decoration and mash remainder with a fork. Add remaining mixture onto one of the loaves. Place other loaf on top and spread with remaining peach mixture. Decorate with the four peach halves. Place in an oven dish and cook in a moderate oven, 180C gas, 190C electric (350F gas, 375F electric) for 1 hour, or until cooked. (4 to 6 servings)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.31.

All-Bran Quiche

Pastry:

1/2 cup All-Bran or Bran Buds

1/4 cup milk

3/4 cup S.R. flour

pinch salt

2 oz. [60gm.] butter

Filling:

2 rashers bacon, chopped

1 medium onion, finely chopped

4 oz. [125 gm.] Cheddar cheese, grated

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup milk

2 eggs, beaten

Method:

Pastry:

Soak All-Bran or Bran Buds in milk until liquid is absorbed (approximately 5 minutes). Sift flour and salt; rub in butter until mixture resembles fine bread crumbs. Add bran mixture and knead lightly. Roll out pastry to line a 9" (23 cm.) pie plate.

Filling:

Fry bacon and onion until golden brown. Place into pastry case and sprinkle with cheese. Combine salt, pepper, milk and eggs and pour over cheese. Bake in a moderately hot oven, 190C gas, 200C electric (375F gas, 400F electric) for 10 minutes. Reset oven to 160C. [?]

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.20.

All-Bran Anzacs

1 cup All-Bran

1 cup rolled oats

1/4 cup SR flour

1/2 cup coconut

1/2 cup castor sugar

1 teaspoon bicarbonate of soda

4 ozs. [125 gm.] butter, melted

1 tablespoon honey

Method: Add butter and honey to dry ingredients and mix until well combined. (Mixture will appear dry and crumbly.) Place tablespoons of mixture onto greased oven trays. Allow room for spreading. Bake in a moderate oven, 180C to 190C (350F to 375F) for 10 minutes or until golden brown. (Makes 24)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.84.

Chewy Jaffa Jumbles

1 cup Allbran

Juice of 2 Oranges

1 cup Powdered Milk

1 tbspn Cocoa

1/2 cup Honey

1 cup Sultanas

1/2 cup Coconut

Grated rind of 2 Oranges

Method: Soak Allbran in orange juice and add honey. Blend dry ingredients, then combine with Allbran mixture. Form into walnut sized balls and roll in coconut. Store in refrigerator or freezer. Makes approx. 30.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.133.

Steamed Nut Loaf

2 cups Allbran

2 tablespoons golden syrup

1.1/2 cups sultanas

2 cups milk

2 cups plain flour

1 cup sugar

2 teaspoons [bi]carb soda

Method: Soak Allbran, golden syrup and milk overnight. Next day mix in sugar, flour and sultanas and place in four greased soup tins and cover with alfoil. Place in a large saucepan about 1/4 filled with boiling water and steam for 1.1/2 hours.

Source: contributed by S. Davidson in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.93.

Allbran Loaf

1 cup allbran

1 cup soft brown sugar

1 cup mixed fruit

1 cup milk

1 cup S.R. flour

2 eggs

Method: Put allbran, soft brown sugar, fruit and milk in a bowl. Leave to soak for 2 hours or overnight. Then add S.R. flour and eggs. Mix well. Pour into greased and floured loaf tin, bake approx. 60 minutes at 175C. Leave to cook before cutting.

This is a good loaf for those on high fibre diets.

Source: contributed by C. Esworthy in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.81.