Tuna Lemon Loaf

15 oz. can chunk style tuna

16 oz., can cream of asparagus soup

1 cup dry biscuit crumbs

1 small onion finely chopped

1 dessertspoon chopped parsley

3 eggs

1 tablespoon chopped canned pimento

1 tablespoon lemon juice

pinch pepper

Method: Combined the drained tuna with the soup, biscuit crumbs, onion, pimento and parsley. Separate whites and yolks of eggs. Lightly beat the yolks of the eggs and add the tuna mixture with lemon juice and pepper. Beat egg whites until stiff and frothy and gently fold through the mixture. Spoon mixture into well greased loaf tin and bake in moderate oven for 1 hour. Cool slightly before turning out of tin onto serving platter. Chill.

Optional: Surround with curly endive and garnish with cucumber twists. Serve with tossed side salad and separate bowl of lemon wedges and salad dressing sprinkled with a little paprika.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.32.

Bacon Savouries

2 rashers bacon, finely chopped

2 stuffed olives

1 tbs canned capsicum

3 spring onions, chopped

14 slices of bread

1 cup tasty cheese, grated

2 tbs mayonnaise

1 tbs chopped parsley

1/4 tsp curry

30g melted butter

Method: Cook bacon until crisp then drain. Mix bacon, cheese, olives, mayonnaise, capsicum, parsley, onions and curry. Mix well. Remove crusts from bread. Flatten bread with rolling pin. Spread mixture on bread and roll up and secure with a toothpick. Cut bread in half. Brush with butter. Bake in oven at 180° for 10 minutes. Serve hot.

To freeze: Pack in airtight container for up to two months.

To reheat, place on greased tray and bake in slow oven for 20 minutes.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.9