Savoury Rice

1 tablespoon cooked rice
1/2 cup grated cheese
1 hard boiled egg (chopped)
1 chopped skinned tomato
1/2 cup fresh breadcrumbs
1/2 lb. minced steak cooked for a few minutes with a finely chopped onion
Salt and pepper
1 teaspoon curry powder
2 rashers chopped and fried bacon

Method: Mix all together and press into greased ramekins. Bake for fifteen to twenty minutes in hot oven. Serve piping hot.

Source: contributed by Anon. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.11.

Jubilee Salad

2 packets lime jelly
2 tablespoons vinegar
1 tablespoon grated onion
1 cup whipped cream
3 chopped hard boiled eggs
2 cups hot water
1 teaspoon salt
1/2 cup salad dressing
3 cups diced celery or mixed vegs.
1 small can tuna
1/4 cup chopped cheese

Method: Dissolve 2 packets jelly in 2 cups hot water. Add vinegar and grated onion and salt. Set aside to cool until slightly thickened. Fold in salad dressing and whipped cream. Add remaining ingredients. Pour into suitable mould till set, turn out onto platter and decorate as desired.

Source: contributed by Esma Trigg (Epworth Lodge, No. 159) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.57.

French Ham Rolls

8 slices of sandwich bread
8 slices of ham
1 tin asparagus cuts
Juice of lemon
Large carton of cream
Grated cheese

Method: Spread bread with butter and mustard. Place ham on bread and roll cornerways. Place rolls in greased oven proof dish and cover with drained asparagus cuts, cream and juice of lemon. Sprinkle liberally with grated cheese. Bake at 375° for 20 minutes. Serves 4.

Source: contributed by Mrs. Ernest Saunders (Past President A.C.H. Auxiliaries Association) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.10.

Sausage & Noodle Casserole

1 lb thin sausages, 2 sliced onions, 8 oz can tomato soup, 1&1/2 cups macaroni, 3/4 cup grated cheese, 1 cup water, salt, pepper.

Method: Fry sausages and onions, cut sausages and place in casserole, top with onions then macaroni. Mix soup with water and pour over, sprinkle with cheese. Cook mod. oven 30 mins.

Source: contributed by B. Davill in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.6 ['Potpourri' insert].

Pizza

4 oz SR flour, 1 oz butter, 1/2 tspn salt, milk to make soft dough.

Method: Mix and roll out to size of pizza tray. Spread with tomato paste, add onions (which have been previously cooked), add bacon (cut into small strips) and top with grated cheese. Bake in a fairly hot oven 15-20 mins. Or top with fried onions and a can of spaghetti.

Source: contributed by R. Maas in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.11.

Tuna Pie

Combine 1&1/2 cups crushed cheese biscuits (Golden Cheese) and 2 oz melted marg. Press into pie plate, saving few crumbs for topping.

Filling:- 8 oz can tuna, 1 cup carnation milk, 2 beaten eggs, 1/2 cup grated cheese, 1 onion finely chopped and sauteed in butter, green pepper (optional). Combine and pour into tart case. Sprinkle with crumbs. Bake mod oven 30 mins until set.

Source: contributed by E. Dodd in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.3 ['Potpourri' insert].

Noodle Stuffed Loaf

Loaf:- 2 cups coarse breadcrumbs, 1kg mince meat, 1/4 cup finely chopped onion, salt, pepper, 1 beaten egg.

Filling:- 1 pkt Maggi 2 min noodles curry flavour, 30g melted butter, 1/2 cup chopped red capsicum, 120g sliced mushrooms, 1/4 cup chopped parsley, 1/2 cup peas, 1/2 cup grated cheese.

Method: Combine loaf ingredients, mix well. Cook noodles in water, drain. Sprinkle sachet over, then add other ingredients. Place half loaf mixture into greased loaf tin. Spread filling on top then cover with remaining loaf mixture. Bake 350deg. for 1 hour. Serve hot or cold.

Source: contributed by J. Davill in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.7 ['Potpourri' insert].

Cheese

1/2 lb kraft cheese, 3/4 cup milk, 1 dspn butter, 1 tspn caraway seeds, salt to taste.

Grate cheese, put into a saucepan with milk, butter and salt. Melt over a low heat and bring to a boil. Add caraway seeds and pour into a bowl to set.

Source: contributed by R. Short in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.105.

Sausage Apple Pie

1 lb. pork sausage mince
8 oz. macaroni
4 cooking apples
1 small onion
1 cup grated cheese
2 dessertspoons margarine
Salt and pepper
1&1/2 tablespoons plain flour
1 cup milk
1 dessertspoon chopped parsley
1/2 cup soft breadcrumbs

Method: Cook macaroni in large quantity of boiling salted water for 10 mins. drain. Brown sausage mince in large pan, stirring frequently to brown evenly; remove. Cut 6 thick apple slices and brown in fat in pan from sausage mince. Remove, add remaining apple (diced) and chopped onion to pan, brown slightly. Add flour, cook 1 min. stir in milk, salt and pepper; stir until boiling. Fold in macaroni, sausage mince, parsley and cheese. Fill into greased ovenproof dish. Arrange apple slices on top, sprinkle with breadcrumbs mixed with melted margarine. Bake in a moderate oven 20-30 mins. (350° F. Gas and 275° Elec.)

Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.25.

Egg Combo

Beat 12 eggs and 1/2 cup water mixed with 1 pkt cream chicken soup, salt and pepper. Place in frypan 300 deg. As egg mixture is cooking lift sides and allow uncooked mixture on top to flow underneath, cooking with margarine as required. When top egg mixture is nearly cooked, add chopped and browned cubes of bread, onion, pepper, bacon. Add small tin flaked drained tuna, small can 7 veg mix drained, slices of tomato, gherkins, sprinkle over parsley and grated cheese. Cook until cheese has melted. (Cook with lid on frypan.)

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.11.

A Nice Way of Using Cold Potatoes

Make a sauce of a tablespoon of gravy, a spoonful of grated cheese, an ounce of butter, the well-beaten yolk of an egg, pepper, salt, nutmeg, and the juice of a lemon to taste. Stir all these over a slow fire -- till nearly boiling -- not quite -- and the sauce is thick. Then put a layer of potatoes in a buttered pie dish, cover with the sauce, then another layer of potatoes, and so on till the dish is full. Cover with grated cheese and breadcrumbs mixed, bake for half an hour, and serve hot.

Source: The Liberals' Cookery Book being Good and Tried Recipes contributed by Ladies from all parts of South Australia, edited by Racey Schlank (Adelaide: Shipping Newspapers Limited [for the Adelaide Women's Branch of the Liberals' Union], 1912), p.47.

Sweet Corn Casserole

1 lb. Minced Steak or Lamb; 2 Onions; 1 Large Tin Whole Kernel Sweet Corn; 1 Large Tin Tomato Soup; 8 ozs. Cooked Noodles or Spaghetti.

Method: Brown chopped onions and steak in a little fat. Put into casserole with drained sweetcorn and tomato soup. Make up sweetcorn liquid to 1 cup and add together with noodles, pepper and salt. Grate cheese on top and cook in moderate oven for about 1/2 an hour. Serves 10.

Source: contributed by Mrs. M. J. McInnes in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.33.

Asparagus Casserole

2 tins asparagus cuts (440 grams)
1 tin mushrooms (440 grams)
250 grams grated cheddar cheese
2 Tablespoons butter
2 eggs
2 Tablespoons flour
1/2 cup cream
Salt and pepper

Method: Drain mushrooms and asparagus and warm in butter. Whip cream, eggs and flour until foamy. Layer 1/3 of the cheese on bottom of pan add 1/2 of the asparagus and mushrooms. Repeat layer ending with cheese. Pour cream mixture over all. Bake 30-45 minutes at 350 degrees [F]. 1-2 cups of leftover chicken or ham may be layered in for a main dish.

Source: Teas and Trading Tables. Recipes compiled by members of St. Peter's College Mission Guild (n.d. [post-1979], n.p. [Adelaide]), p. 46-7.

Savoury Puff Pinwheels

4 sheets ready-to-roll puff pastry
Tomato sauce (or jar of flavoured tomato sauce)
Mixed herbs
200g shredded salami
200g shredded ham
1 small tin crushed pineapple (optional)
250g grated cheese (The amount of filling can vary depending on taste.)

Method: Spread puff pastry sheets with tomato sauce, then sprinkle with any combination of salami, ham, pineapple, cheese and herbs. Do not layer too thick. Roll up pastry sheets tightly and cut into slices. Place onto lined oven trays and bake at 200°C for 15 mins or until puffed and golden.

Variation:
An adult version could include chilli sauce with parmesan cheese and spicy salami and meats.

Hint:
Uncooked pinwheels can be frozen for up to 3 months and baked as above when required.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.198.

Tasty Tuna Triangles

170g tin sandwich tuna
130g tin creamed corn
1 tablespoon chopped parsley
1 cup grated cheese
1 egg
6 slices buttered bread

Method: Combine all ingredients (except bread) and mix well. Butter bread and place buttered side down onto a tray lined with gladbake. Spread topping over and bake for 15-20 mins at 180C or until cheese has melted. Cut into triangles or fingers to serve. Makes 12 pieces.

Variation:
Substitute tuna with 1 cup of chopped ham or bacon.

Hint:
Not suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.199.

Salmon with a Difference

1 large salmon, filleted and cut into small pieces
mayonnaise
grated cheese

Method: Place salmon pieces in a baking dish. Spread with mayonnaise and top with grated cheese, salt and pepper. Bake in a moderate oven.

Source: contributed by Wendy Hendry in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.28.

Crunchy Meat Balls in Cheese Sauce

1/2 lb. sausage mince
Salt and pepper
1 tablespoon tomato sauce
3/4 cup rice bubbles
1 small egg

Method: Combine all ingredients into balls, roll in flour and lightly brown in frypan. Lift out into pie dish and prepare the following cheese sauce. Melt 1 dessertspoon butter, stir in 1 tablespoon flour then cook for 2 minutes without browning, stirring well. Add salt to taste, then 3/4 cup milk and stir till sauce boils and thickens. Finally, add 2 ozs. grated cheese and 1/2 teaspoon mustard and stir well. Pour sauce over meat balls and bake in oven about 15-20 minutes.

Source: contributed by Mrs. D. J. Manton, Naracoorte S.C.C. in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.24.

Seafood Casserole

2 chopped onions
2 oz margarine
1 dspn sultanas
1 large tin tuna
1 pkt Dutch curry & rice soup
2 chopped apples
1/2 cup chopped celery
salt & pepper to taste
lemon juice
nearly 2 cups water

Method: Fry onions, celery and apples lightly in margarine. Add soup, water and sultanas, mix well. Simmer very slowly for 15 mins. Add tuna and heat thoroughly. Can be served from fry pan with rice, or add grated cheese or breadcrumbs on top to brown in oven.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.21.

Delicious Salad

1/2 head of celery chopped small
1/2 large onion chopped
1 medium carrot grated
1 apple chopped
small tin crushed pineapple
shallots chopped for added colour

Method: Mix together with mayonnaise and grated cheese.

Source: contributed by Alice in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.41.

Tasty Finger Bits

Can be served hot or cold. Add crushed pineapple for variation.

2 eggs
4 oz grated cheese
2 oz melted butter
pepper and salt
2 Tbspn fruit chutney
1 chopped onion
1 Tbspn Worcestershire Sauce
2 bacon rashers
quantity of sliced bread

Method: Beat eggs lightly, add cheese, salt and pepper, chutney, chopped onion and sauce and lastly add melted butter. Mix well. Spread mixture on slices of bread, cut into fingers and place a strip of bacon on each finger. Bake on greased oven tray in moderate oven for about 5 mins or until light brown.. Sometimes I will substitute the bacon for smoked oysters - also very nice.

Source: contributed by Gloria Wajwoda in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.13.