Cauliflower Custard Savoury

cooked cauliflower
1 egg
1 cup milk
pepper & salt

Method: Beat egg, add milk, pepper & salt, pour onto cooked cauliflower in greased casserole, bake in oven until custard sets.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook. Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p. 11.

24 Hour Salad

In a Lasagne dish make layers of torn Lettuce or Spinach, chopped Celery, Spring Onions, frozen Peas, Broccoli or Cauliflower.

Spread an Egg Mayonnaise over the top and cover with coarsely grated Mozzarella Cheese.

Sprinkle with finely grated Parmesan Cheese.

Cover with cling-wrap and refrigerate for 24 hours. 

Serve covered with crisp Bacon pieces, Parsley and chopped, boiled Egg.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.7

Quick & Tasty Meal

Butter one slice bread and make into cheese sandwich. Cut into squares and place in small heatproof dish. Pour over one beaten egg with small amount of milk, salt and pepper and a liberal sprinkling of cheese. Bake 30-45 minutes. Serve with green salad. Try adding chopped and sauteed bacon, cold mashed potato, left-over cauliflower, ham or asparagus, chopped parsley.

Source: contributed by Mary Roberts in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.78.

Curried Tuna or Chicken Mornay

15 oz tin tuna, 1 pkt Continental dutch curry and rice soup, 2 cups water (cold), small onion or chopped chives, 1 tin sweet corn kernels, approx. 1/2 cup cauliflower.

Method: Make up soup with 2 cups cold water, mixing to a paste first. Then bring to the boil. Add the cut up cauliflower and onion, and cook for a few mins. Drain corn and tuna, and add to the mixture. Place in casserole. Top with breadcrumbs and grated cheese. Dot with butter and bake until golden brown.

Source: contributed by D. Gum in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.27.

Vegetarian Cauliflower Snow

1 large cauliflower

1 large onion, sliced

2 oz. butter

2 tomatoes, skinned and sliced

1 oz. flour

1/2 pint milk

Salt and pepper

6 oz. cheddar cheese (grated)

4 eggs, separated

Method: Cut cauliflower in fleurettes, cook in boiling salted water, stems down, 5-10 mins. Saute onion in 1 oz. butter until soft; add tomatoes and cook 2-3 mins. Meanwhile, make sauce with remaining butter, flour and milk, season and add 4 oz. of cheese. Arrange cauliflower in a gratin dish, spoon over the onion and tomato mixture, coat with sauce. Beat the egg whites stiffly and arrange on top of cauliflower, making four pockets for egg yolks. Drop a yolk into each pocket. Sprinkle over the remaining cheese and grill until crisp and golden brown.

Source: contributed by Lorna Hosking (A.C.H. Gawler Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.32.

Quick Nibbles - Bacon Wraps

Prunes wrapped in bacon

Scallops or any seafood in bacon

Broccoli or Cauli wrapped in bacon

Small Frankfurts wrapped in bacon

Freshly blanched Asparagus in bacon

Method: Wrap in bacon any of the above, secure with toothpicks and grill until bacon is cooked.

Source: contributed by Kate Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.8.

Cabbage Vegie Dish

I often cook this dish whilst staying in the caravan as it only uses the one saucepan and hot plate. It's rather nice with barbecues as a change from salads.

Place 1 oz. margarine in a large saucepan and melt, add sliced celery, thin rounds of carrots, capsicum sliced, small sprigs cauliflower and rough chopped cabbage. Stir melted margarine through vegies, sprinkle with pepper, replace on hot plate, medium heat, lid on - takes 10 to 15 mins. Do not overcook. Mushrooms and/or bacon can be added.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.43.

Curnamona Curried Mock Chicken

3 level dessertspoons curry

2 pkts cream of chicken soup

1 dessertspoon sugar

2 heaped tablespoons cornflour

Method: Boil 3 rabbits until meat nearly leaves the bone. Pull apart into bite size pieces.

Curried Sauce: Slowly add 3 pints water to sauce ingredients. Simmer 20 minutes. Add rabbit pieces. Half an hour before serving, boil sliced cauliflower, cabbage, celery, onion and capsicum till just tender. Strain and mix into rabbit sauce.

To serve: boil 3 cups rice, pile in large ovenproof dish. Pour curried mixture over and serve while still steaming hot.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 53.

Seasoned Cauliflower

1 Whole Cauli

Beef, Sausage or Pork Mince

Bacon

Breadcrumbs

Herbs

2 Eggs

Cayenne Pepper (Pinch)

1 - 2 Cloves Garlic (Crushed)

Method: Blanch cauli for a few minutes. Mince stalks of cauliflower & bacon, stir in with seasoning. Place bacon on bottom of dish, then seasoning. Spread seasoning evenly & pat cauli into seasoning. (bacon can be placed on top if you want.) Bake in moderate oven for approx 30 minutes. Serve with a cheese sauce.

Can be served as a main course.

Can also be served as a vegetarian meal by making a tasty seasoning without meat - fruit & nuts make a nice alternative.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.15.

Curried Tuna and Mushrooms

1 x 440 gm Chunk Style Tuna
1 x 125 gm can Mushrooms
2 sliced Onions
1 dessertspoon Curry Powder
1 tablespoon Cooking Oil
1 dessertspoon Chutney
1 dessertspoon Sugar
1 dessertspoon Sultanas
1 Cooking Apple
1 teaspoon Salt
1/4 teaspoon Pepper
2 cups Shredded Vegetables (Beans, carrots, chopped celery, small pieces cauliflower, etc.)

Method: Bring fry pan to low heat, heat oil, add onions, apple (and vegetables), and fry until lightly browned. Stir in flour, sugar, curry powder, mushrooms, salt and pepper, and cook one minute. Add stock or water and stir until mixture boils, and simmer gently for several minutes. Add drained tuna, chutney and sultanas. Serve with boiled rice.

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

Mock Curried Chicken - (Rabbit)

Boil 3 rabbits until the meat nearly leaves the bone. Pull apart into bite sized pieces.

Curried Sauce:
3 dsspns Curry Powder
1 dsspn Sugar
1 tin Cream Chicken soup
2 heaped tbspns Cornflour

Method: Mix together in saucepan with 1 tin water, more if necessary, add rabbit pieces. Simmer 20 minutes. Half hour before serving, boil sliced cauliflower, cabbage, celery, onion, and capsicum till just tender. Strain and mix with rabbit sauce.

To serve - boil 3 cups of rice, pile in large oven proof dish and pour curried mixture over. Serve hot.

Source: Oodnadatta Cookbook (1986), p.130.