Muesli Scones

1 cup SR flour
1 cup Muesli
TONE skim milk

Method: Mix dry ingredients and add sufficient milk to produce a scone dough. Heat lightly greased frypan to 175°C. Place spoonfuls of scone mix in pan, cover and reduce temperature to 150°C. Cook for about 10 minutes or until tops are smooth, not moist. Turn scones to brown the base. These are delicious served hot and require no additions. Served with fresh fruit, or fruit juice, Muesli Scones provide a quick and complete breakfast.

Muesli
250g rolled oats
250g wheat germ
125g bran, unprocessed
4 Tblsp buckwheat
4 Tblsp sunflower seeds
250g dried fruits

Method: Mix all together and store in air-tight containers.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.17.

Cheese and Rice Bubble Nibbles

1 cup Rice Bubbles

1 cup plain flour

pinch cayenne pepper

1 cup grated mature cheese

4oz margarine

Method: Mix dry ingredients together. Blend with melted margarine. Roll into marble sized balls. Bake at 180C for 15-20 minutes.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.86.

Allbran Loaf

1 cup allbran

1 cup soft brown sugar

1 cup mixed fruit

1 cup milk

1 cup S.R. flour

2 eggs

Method: Put allbran, soft brown sugar, fruit and milk in a bowl. Leave to soak for 2 hours or overnight. Then add S.R. flour and eggs. Mix well. Pour into greased and floured loaf tin, bake approx. 60 minutes at 175C. Leave to cook before cutting.

This is a good loaf for those on high fibre diets.

Source: contributed by C. Esworthy 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.81.

Sunday Night Slice

500g minced steak
1 small onion chopped
1/2 cup evaporated milk
1 egg, beaten
1/2 teaspoon salt
pepper
3/4 cup branbuds
1/4 cup warm water
1 green capsicum cut into rings
2 tomatoes sliced
125g grated cheese (cheddar)

Method: Combine steak, onion, milk, egg, salt and pepper. Soften branbuds in water and add to mixture. Spread in a baking pan. Place capsicum rings and sliced tomato on top. Sprinkle with cheese. Bake in moderate oven 180C (gas) for 35 minutes. Cut into squares, serve on hot buttered toast.

Source: contributed by J. Dalwood 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.14.

Curried Tuna Squares

4 cups cornflakes
1 small can tuna
2 cups cooked rice
1 dsp finely chopped onion
1 dsp lemon juice
1/2 tsp curry powder
2 eggs
3/4 cup milk
2 dsp butter
salt and pepper to taste

Method: Crush cornflakes, drain and flake tuna. Combine with rice, onion, lemon juice, seasonings, eggs, milk and 3/4 cup of the cornflakes. Spread mixture into a greased baking tin. Mix remaining cornflakes with butter and sprinkle over tuna mixture. Cut into squares. Bake in moderate oven about 20 mins.

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

Weetbix Pastry

3 Weetbix
1 cup Self Raising Flour
1/2 cup melted Butter
1 cup Coconut
1/2 cup Sugar

Method: Crush Weetbix finely and add sugar, coconut and flour. Add margarine to dry ingredients. Press into greased 8 inch pie dish.

Source: Oodnadatta Cookbook (1986), p.90.

Chicken and Salmon Mornay

1 pkt creme of chicken soup
2 cups water
1&1/2 cups milk
2 tbls butter
1-2 tsp curry powder
1/4 cup chutney
1 cups cooked rice
8 oz tin salmon
2 heaped tbls flour

Method: Make up soup to the directions on packet, using only 2 cups water, add milk, butter, curry powder and salmon. Bring to boil and thicken with the flour mixed with water. Place mixture in a casserole, in alternate layers with rice and chutney, finishing with a layer of salmon mixture. Top with crushed cornflakes, dot with butter. Bake in moderate oven until thoroughly heated and nicely browned.

Source: contributed by B. Roocke in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.24.

Tuna & Asparagus Mornay

2 cups drained, flaked tuna
2 cups cooked rice
1/2 cup grated cheese
1/2 cup evaporated milk
1 can cream of asparagus soup
1 onion, finely sliced
2 cups crushed cereal
60g melted butter

Method: Combine tuna, rice, cheese, milk, soup and onion. Place in buttered pyrex dish. Sprinkle over combined cereal and butter. Bake at 180 degrees C 25-30 mins.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.23.

Nuts and Bolts

500g Nutrigrain
500g Peanuts
1 packet Cream of Chicken Soup
1 packet French Onion Soup
3 teaspoons Curry Powder
Half cup oil

Method: Mix all ingredients together well. Store in an airtight container.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.3.

Steak Delight

1/2 cup Golden Circle crushed pineapple
1/4 tsp salt
pepper
4 medium sized tomatoes
crushed cornflakes
butter

Method: Wash tomatoes, cut in halves and scoop out the centres. Sprinkle with salt, pepper and a little sugar. Grill for 2 mins. on each side. Fill with pineapple, top with cornflakes, and dot with butter. Place under the griller until butter melts. Serve hot with grilled steak, roast veal or pork, and arrange around the meat garnished with parsley.

Source: contributed by L.Finlay 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.19.