Meat and Vege Puffs

cold cooked meat, diced

any left over vegetables

oil

Batter:

2 cups S.R. flour

Pinch salt

milk

1 egg

Method: Place flour, salt and egg in bowl. Mix well, slowly adding a little milk at a time until batter is smooth. Add diced meat and veg (meat and vegetables can be tinned) to batter. Spoon mixture into hot oil. Fry till golden brown. Serve with tomato and onion fried in margarine.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.84. [Bachelor]

Cornish Pie

1 lb mince steak, 1 onion, 1/2 lb tomatoes, 1.1/2 cups SR flour, 1 egg, 1 cup milk, 4 oz semi-matured cheese, 1 tsp sugar, pepper and salt to taste.

Method: Slice onion, fry lightly in a little margarine. Add meat, pepper and salt to taste, cook until it changes colour. Thicken with a little flour. Place in casserole, slice tomatoes on top. Sprinkle with sugar, pepper and salt to taste. Make a batter with the flour, egg, milk and a pinch of salt. Pour over meat mixture. Top with grated cheese. Bake 30 mins. in moderate oven.

Source: contributed by E. Corkin in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.26.

Batter Rissoles

Batter using 2 eggs. 1 small finely chopped onion, 1 cup finely chopped cold meat.

Mix meat and onion, dip in batter, fry in a small amount of fat in a hot pan. It takes only a few minutes to brown and cook. Makes a little meat go a long way.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.10

Quick Macaroni Fritters

Method: Cook 60 gm macaroni in boiling, salted water for 7 minutes, strain. For batter - Mix 60 gm plain flour, 1 egg yolk and 4 tablespoons milk, beat until smooth. Grate 60 gm cheese into strained macaroni, add mixture to batter. Whisk white of egg until stiff and fold lightly into mixture. Drop spoonfuls into frying pan, fry until golden brown. Serves 4.

Source: contributed by M. Shute in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Pineapple Toad-in-the-Hole

15 oz can crushed pineapple
1 lb pork sausages
8 oz SR flour
1/2 pint milk
1/2 tsp salt
1/4 tsp pepper
2 eggs

Method: Drain syrup from pineapple. Prick sausages and fry lightly. Sift flour, salt and pepper into basin. Beat eggs in milk, add to flour, beating until smooth batter. Turn batter into greased casserole, top with pineapple and sausages. Bake in hot oven about 45 mins. or until batter is cooked.

Source: contributed by M. Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.34.

Pancake Cutlets

Mince some cold chicken and cooked ham, about 1/2 lb in all. Mix with 1/4 cup gravy, a little tomato sauce, pepper and salt. Make a batter of 1/2 cup flour, 1/2 cup milk and 1 egg. Beat until smooth. Heat some lard or good dripping in a frying pan, pour in the batter and cook on both sides. Turn out, cool a little, then spread mince over pancake, roll up neatly, cut into 1/2 inch slices, dredge with flour, roll in egg and bread crumbs and fry in boiling fat.

Source: contributed by Mrs Alb. Keil in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.24.

Mock Fish

Method: Joint a young rabbit, and stew until tender, drain it, and make a batter with 1 egg, 1 cup of flour, 1 teaspoon baking powder, and enough milk to make a batter that will not run off the rabbit, add salt and pepper, dip meat in batter and fry in boiling fat for about 2 minutes.

Source: contributed by Mrs Peter Mayr in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.21.