Savoury Fingers

Butter bread and spread with one of the following. Cut into fingers and bake in a moderate oven for 10-15 minutes. Serve hot or cold. Store in an airtight container for further use.

* vegemite or promite and grated cheese

* parmesan cheese and garlic salt

* sesame or poppy seeds

* tomato paste/pesto topped with bacon bits and grated cheese

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.85.

Savoury Slices

1 sheet short crust pastry (10" square) brush with beaten egg and cover with following mixture: -

1 tbspn worcestershire sauce

1 tbspn tomato sauce

100g grated Kraft cheese

2 bacon cubes crushed or bacon bits

Roll up firmly but not too tightly. Brush lightly with egg and cut into thin slices (makes approx 30) and bake in a hot oven 450F for 10-15mins until a nice brown. Serve hot or cold.

Alternative filling: brush pastry with worcestershire sauce and cover thinly with sausage meat (approx 200g) pat evenly with damp hands. These may be cooked in toaster oven. Other savoury rolls can be made with a bread base instead of pastry. Cut a sandwich loaf of bread lengthwise in thin strips, butter and cover with mixture as above. Roll and cut in slices and bake until a nice brown.

Another nice filling: spread bread with butter then vegemite and sliced cheddar cheese, roll and slice and back.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.8.

Banana Rice Salad

2 bananas

4 tspn lemon juice

1 cup cooked rice

sultanas

1/2 cup grated carrot

1 tspn dried bacon bits

1 tspn garlic salt

Method: Mix together bananas and lemon juice. In a large bowl mix remaining ingredients then add bananas.

Source: contributed by R. Short in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.20.