Mum's Oyster Mornay

12-18 oysters
1 pkt chicken noodle soup
1 chopped onion
1 tbsp butter
2 tbsp flour
3 tbsp grated cheese
1&1/2-2 cups milk
1/2 tsp lemon pepper
2 tbsp lemon juice
1 tbsp chopped mint

Method: Melt butter and cook onion. Add chicken noodle soup and cook a few minutes. Mix in flour, 1 tbsp at a time and then add milk gradually. Stir in cheese, juice, pepper and oysters. Cook until thickened. Serve garnished with mint. Can also be served in vol-au-vent cases.

Variation:
1. Omit chicken noodle soup and add 10 drops Tabasco, pinch basil, celery salt, 1 tspn dry mustard, 2 tbsp cream and 1 cup cooked chopped carrot.

Source: Contributed by Norma Whitmarsh (Ceduna) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.89.

Swiss Top

1.1/2 cps. S. R. Flour

1/2 tsp. Salt

1/2 tsp. Celery Salt

Cayenne Pepper

1 oz. Butter

1 cp. cold mashed Pumpkin

1 Egg

1/2 tsp. Lemon rind

little Milk if required

Method: Sift flour, salt and pepper. Rub in shortening, add pumpkin, and lemon rind. Mix to dough with beaten egg and milk. Spread lightly on floured board, press 3/4" thick and put on top of meat. Glaze with egg and milk. Place in hot oven for 15 minutes until puff is well risen and golden brown. This top is O.K. on mince meat, steak and shepherd's pie.

Source: contributed by Mrs. R. Clarke (Spalding) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.65.

Dinner in a Frying Pan

2 level tablespoons butter

1 lb. minced steak

1 small chopped onion

2 cups Vegeroni noodles

1.1/2 cups water

1 tablespoon tomato paste

1 teaspoon sherry

1 teaspoon Worcestershire Sauce

1 level teaspoon celery salt (or 2 sticks celery)

Pinch of pepper

1/2 cup stock (Oxo)

1/2 cup sour cream; parsley

Method: Melt butter, brown meat and onion stirring occasionally. Pour noodles over browned meat. Combine tomato paste, Worcestershire sauce, celery salt, salt, pepper, stock and water. Pour over noodles. Simmer with lid on for 25 minutes or until noodles are soft. Stir occasionally. Stir in cream and sherry. Serve sprinkled with parsley.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.14.

Pineapple Rice Salad

3 cups cooked rice

1 small green pepper

1 teaspoon prepared mustard

1 teaspoon chopped onions

1 msall red pepper

1 unpeeled diced red apple

1 x 500g tin crushed pineapple

1/2 cup chopped chives

1/4 cup mayonnaise

1 teaspoon celery salt

2 tablespoons sweet pickle relish

Method: Drain pineapple, dice vegetables finely. Combine ingredients with rice and season to taste.

Source: contributed by H. Blair in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.53.