Mum's Pasties

500g best mince

250g Granny Smith apples

250g carrot

shake pepper

puff pastry sheets

250g onion

500g potatoes

1/2 dsp salt

parsley flakes

Method: Grate or mince vegetables and mix all together with remaining ingredients. Put mix on strips of pastry - allowing a bit extra for folding. Glaze with beaten egg, prick with fork a few times and seal ends. Cook in a moderate oven for 1/2 hour.

Source: contributed by A. Klienig in Burra Kindy Cookbook (Burra, 2002)

Citrus Carrot Cake

1 cup plain flour

3/4 cup sugar

1/2 tsp salt

2 eggs

225g mandarin segments

3/4 tsp bicarb soda

1 tsp baking powder

1 tsp cinnamon

1/4 cup chopped almonds

1 cup grated carrot

Method: Blend all dry ingredients except nuts and carrots. Add mandarin segments drained and chopped, eggs, oil and mix for 1/2 min. Mix in carrots and nuts. Bake in greased tin 180C for 1 hour. Allow to cool in tin. Ice with cream cheese frosting.

Source: contributed by K. Sumner in Burra Kindy Cookbook (Burra, 2002)

Macaroni Salad

1.1/2 cups macaroni (cooked)

300g diced ham

2 peppers chopped

1/4 cup diced onion

1 tbsp sugar

2 celery sticks diced

2 tbsp sultanas

1/4 cup oil

2 tsp curry powder

1/4 cup white vinegar

Method: Heat vinegar, oil and curry powder and pour over other ingredients after heating through. Will keep for a week if refrigerated.

Source: Burra Kindy Cookbook (Burra, 2002)

Fruit Slice

1 pkt Saos

1 pkt Yo Yos

1 tin condensed milk

1 cup coconut

250g butter

1 pkt dried fruit medley

Method: Melt butter and condensed mikl [sic] then mix in the dry ingredients. Press into a lamington tray and refridgerate [sic]. Ice with melted chocolate or any other icing.

Source: contributed by Kathi Sumner in Burra Kindy Cookbook (Burra, 2002)

Economical Ice-Cream

10 tbsp powdered milk

2 cups water

1 tsp gelatine

6 tbsp sugar

boiling water

1 tsp vanilla

Method: Put milk and sugar into a bowl, add water and beat. Then add 1/2 cup boiling water, and mix with dissolved gelatine. Place mix in freezer and when slightly set, add vanilla, then beat until double the size. Freeze and enjoy.

Source: contributed by Bronwyn Williams in Burra Kindy Cookbook (Burra, 2002)

Banana and Sultana Triangles

2 sheets puff pastry

2 tbsp raisins/sultanas

sprinkle of cinnamon

2 bananas sliced

caster sugar

prepared custard or icecream to serve

Method: Preheat a sandwich maker. Cut the pastry sheets in half to make squares. Mix the banana and fruit together. Place one square of pastry in the sandwitch [sic] maker and spoon in some mixture. Top with another pastry square and sprinkle with sugar and cinnamon. Close the lid of the sandwich maker and cook until golden brown and crisp. Serve with custard and/or ice cream.

Source: contributed by Libby Robinson in Burra Kindy Cookbook (Burra, 2002)

Quick Chicken Stroganoff

500g chicken breast cut into strips

1 can Rosella cream mushroom soup

2 tbsp Rosella tomato sauce

1tsp French mustard

1 tbsp oil

1/4 cup sour cream

Method: Brown chicken in oil. Add soup, tomato sauce and mustart [sic]. Simmer for 5 mins. Stir in sour cream, reheat and serve with rice and enjoy.

Source: contributed by L. Robinson in Burra Kindy Cookbook (Burra, 2002)

Spinach Salad

bunch spinach

onion

pinenuts / cashews

bacon

mushrooms

anything else in fridge

Dressing:

tomato sauce

garlic

2 tbsp lemon juice

Worcestershire sauce

3/4 cup oil

Method: Mix dressing and pour over chopped dry ingredients.

Source: contributed by Jane Parker in Burra Kindy Cookbook (Burra, 2002)

Coleslaw

1/2 cabbage - shredded

1 onion - diced

1 red capsicum - chopped

1 cup sugar

1/2 cup oil

1/2 cup vinegar

1 tsp mustard

1 tsp celery seed

Method: Put cabbage, onion and capsicum in a bowl and sprinkle sugar over top. Heat vinegar, oil, mustard and celery seeds together. Pour over cabbage mix. Leave for at least 24 hours. This will keep for a week and still be crunchy. NB: tastes like coleslaw from K.F.C.

Source: Burra Kindy Cookbook (Burra, 2002)

Aunty Ruth's Dip

2 eggs

1/2 diced onion

3 tbsp sugar

1 chopped red capsicum

2 tbsp vinegar

1 slice chopped ham

8 oz (1 pkt) Philly cream cheese

Method: Heat the eggs, sugar and vinegar until it looks like scrambled eggs. Mix in the cream cheese over heat until smooth. Add onion, ham and capsicum and enjoy with dry biscuits.

Source: contributed by A. Wiseman in Burra Kindy Cookbook (Burra, 2002)

Lime and Strawberry Cheesecake

375g Philli cream cheese

1 cup castor sugar

1 tsp vanilla essence

1 can evaporated milk chilled

3 limes (1/4 cup juice)

1 pkt lime jelly crystals

3/4 cup hot water

strawberries

Method: Make a base using 1 packet of plain biscuits and 125g melted butter. Press into a tin and bake for 25 mins. Dissolve jelly crystals in water and lime juice. Beat cheese, vanilla and sugar. Add to lime mixture. Beat evaporated milk until fluffy, add to cheese and lime mixture. Pour into the base and refrigerate until firm. Layer strawberries on the top.

Source: contributed by M. Haddow in Burra Kindy Cookbook (Burra, 2002)

Health Cake (no eggs or butter)

2 cups wholemeal SR flour

2 cups milk

2 cups coconut

2 cups dried fruit

1/2 cup raw sugar

Method: Mix all ingredients together and place in an 8x8" tin. Top with chopped nuts and bake for 60 mins at 180C.

Source: contributed by Karen O'Brien in Burra Kindy Cookbook (Burra, 2002).

Sultana-Pumpkin Cake

1 cup sugar

1 cup butter

2 eggs

1 cup cold cooked pumpkin or trombone (not butternuts)

1 cup plain flour

1 cup SR flour

1 cup mixed fruit OR 2 cups sultanas

1 cup sultanas

Method: Beat sugar, butter, eggs, pumpkin until creamy. Add flour and fruit. Bake in a 10 inch square tin at 375F for 40 - 45 mins. Cool in tin before tipping out.

Source: contributed by J. Bruce (from R. Falting) in Burra Kindy Cookbook (Burra, 2002).

Tuna Noodle Bake

150g macaroni

425g can tuna in springwater

1/2 cup frozen peas

1 tbsp oil

1 med onion diced

1 cup broccoli florets

300ml sour cream

1 cup tasty cheese

30g pack potato crisps

Method: Bring a large pan of water to the boil and cook macaroni for 5 mins. Add broccoli and peas, return to the boil and cook for a further 8 mins. Drain and set aside. Heat oil in the same large pan, saute onion until transparent, then gently stir in undrained tuna - stirring gently so it doesn't break up - then add the sour cream and half the cheese. When the sauce is smooth, add cooked macaroni and vegetables. Spoon into microwave proof dish, top with crushed potato crisps and remaining grated cheese. Microwave on high for 2 mins, allowing to stand for 5 mins before serving.

Source: contributed by K. Williams in Burra Kindy Cookbook (Burra, 2002)

Hot Crab Dip

1 pack Philly cream cheese

100ml sour cream

garlic

parmesan cheese

1 tin crab meat

horseradish (at least 2 tsp)

chilli

Method: Mix all ingredients together in the bowl used for serving. Place in mod oven for 20 mins. A cob of bread can be used instead of a bowl.

Source: contributed by J. Parker in Burra Kindy Cookbook (Burra, 2002)

Granny's Cabbage & Noodle Salad

Dissolve 2 heaped dessertspoons sugar in a cup of boiling water. Add 4 tbsps vinegar, 1/2 cup oil and 2 sachets of 2 minute noodles' seasoning. Crush noodles, add liquid and cover for 2 hours. Then add chopped spring onions, celery, cabbage and toasted almonds and chill.

Source: contributed by J. Lehmann in Burra Kindy Cookbook (Burra, 2002)

Mum's Tuna Mornay

2 tbsp cornflour

1 tbsp butter or marg

1 sm onion chopped

1 can corn & peas

salt & pepper to taste

1 cup milk (approx)

1 cup grated cheese

1 425g can tuna

breadcrumbs

Method: Melt butter in a saucepan and stir in flour over low heat. Slowly add milk, whisking all the time until mixture thickens and is smooth. Add 1/2 grated cheese and stir until melted. When mixture is really thick, add well drained tuna, onions and well drained peas and corn. Stir and add seasonings to taste. Transfter [sic] mixture to a casserole dish and top with grated cheese and sprinkled breadcrumbs. Cook in moderate oven for 20 mins or until cheese is melted.

Source: contributed by Ali Eberhard in Burra Kindy Cookbook (Burra, 2002)

Crunchy Microwave Tuna

425g tin tuna in brine

3 hard boiled eggs, chopped

1 cup potato chips

440g tin cream of asparagus soup

1 cup frozen peas

Method: Drain and flake tune and put into a bowl. Add tin of soup contents to tuna and stir. Add chopped eggs and peas and combine gently. Spread it evenly in a 20cm wide casserole dish. Lightly crush chips and sprinkle on top. Cover with absorbent paper and cook on high for 7.1/2 minutes. Serve on toast or with cooked rice.

Serves 6

Source: contributed by Anne-Marie Young in Burra Kindy Cookbook (Burra, 2002)

Spanish Beef Mornay

1 lb minced beef

1 med onion finely chopped

1 cup hot water

pepper to taste

1 carrot chopped

beef stock cube

16 oz can tomato soup

1 tsp salt

1 tsp curry powder

a little chopped celery

1 cup peas or corn or both

1 cup pasta or rice cooked

Method: Grease saucepan with butter and brown onion. Add celery, carrot, peas/corn, meat and water. Stir until meat loses red colour. Mix well and bring to the boil, stirring occasionally. Add curry and soup, 1 cup of pasta and add the stock cube. Place in greased casserole dish and sprinkle grated cheese on top. Brown in oven for 15-20 mins.

Source: contributed by K. Williams in Burra Kindy Cookbook (Burra, 2002).

Polka-Dot Creamed Tuna

Kids will really love this dish. It's quick and filled with colourful vegies disguised in a creamy sauce. Serve in Tulip Bread Cups.

(Serves 8 children)

440g can diced mixed veg

1/3 cup chopped onion

3.1/2 tbsp plain flour

425g tuna in brine - drained and flaked

Chopped parsley

2 cups milk - approx.

90g butter or marg

salt & pepper to taste

Tulip Bread cups (optional)

Method: Drain vegetables, reserving the liquid. Measure liquid, adding enough milk to reach 2 cups. In a saucepan, saute onions in butter until soft. Stir in flour, salt & pepper until smooth. Add liquid slowly, and stir until thick. Stir in drained veg and tuna and simmer gently until heated through. To serve, spoon into Tulip Bread Cups on baking tray and heat. Garnish with chopped parsley before serving.

Tulip Bread Cups

8 slices bread

melted butter or margarine

Method: Trim crusts and brush bread slices with melted butter. Place each slice, buttered side up into cup of deep muffin tins - pressing into a tulip shaped shell. Bake in mod - hot oven until crisp and golden (approx 15-20 mins). Cool on a wire rack. Wrap well to freeze (up to a week), or store overnight in an airtight container. To serve, place shells on a baking tray, add filling, heat through in a moderate oven.

These shells will hold just about any filling from savoury mince to scrambled eggs.

Source: contributed by Karen O'Brien in Burra Kindy Cookbook (Burra, 2002).