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.

Walnut Damper Muffins

1/2 kg SR flour
1/2 tspn salt
1 Tbspn margarine
grated cheddar cheese
1/2 chopped onion
2 handfuls crushed walnuts
chives
milk

Method: Mix all ingredients together and add milk to form a dough. Place into muffin trays and cook for 15 mins in hot 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.90.

Tuna Boats Entree

4 medium zucchini
1 425g. can chunk style tuna, drained
1 cup grated cheddar cheese
1/2 cup cream
2 teaspns. paprika
2 tomatoes, sliced for garnish

Method: Par-boil zucchini for 5-6 minutes. Remove a slice from the side of each zucchini. Scoop out flesh and chop. Combine flesh with tuna, cheese and cream. Spoon into zucchini boats and sprinkle with paprika. Bake in the centre of oven 180C for 15 mins. Garnish with tomato slices.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.24.

Savoury Bread and Butter Pudding

6 thin slices of bread, butter or marg. for spreading, 4 ozs. grated cheddar cheese, a little chutney, 2 eggs, 3/4 pint milk, salt and pepper to taste, 1/4 lb. bacon rashers.

Method: Trim away the crusts and spread bread lightly with butter or marg. Make sandwiches with grated cheese and chutney, reserving heaped tbsp. cheese for topping. Cut the sandwiches in halves diagonally, arrange in a greased 2 pint casserole. Whisk together eggs, milk, and seasoning and pour over sandwiches. Stand for 10 mins, then sprinkle with the reserved cheese, and put in centre of mod. oven and bake for 30 mins. Meanwhile grill bacon rashers to serve with the baked pudding.

Source: contributed by Mrs. F. B. Greenslade in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.11.

Kidney Stuffed Mushrooms

125gm chopped lamb kidneys
6-8 med. mushrooms (remove stems and chop finely)
2 rashers of bacon chopped finely
1 chopped onion
2 small teaspoon worcestershire sauce
2 tabs. chopped parsley
1/2 cup grated mixed tasty and cheddar cheese
1 teas. soy sauce

Method: Combine chopped kidneys, bacon, onion and mushroom stems and sauces. Cook on High 4 minutes stirring once. Stir in half parsley mixture, place mixture in mushroom caps. Cook on High 4 minutes or until cheese is melted, after topping with remaining parsley cheese mix.

Source: contributed by Margaret Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.24.

Sweet Corn Dip

Ingredients: 3 oz butter, salt, pepper, mustard, 8 oz cheddar cheese, 5 Tbls cream, 1 small onion, 8 oz tin sweet corn.

Method: Cream butter, salt, pepper and mustard. Gradually add cheese and cream. Beat until fluffy, then add other ingredients.

Source: contributed by E. Simpfendorfer in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.19.

Cowboy Supper

425g can baked beans

200g can corned beef (chilled)

black pepper to taste

1/2 beef stock cube, crumbled

50g cheddar cheese (cubed)

1 French loaf

Method: Empty baked beans into 3 pint casserole dish and cover. Cook on HIGH for 5 minutes. Gently stir in corned beef and season with pepper. Add stock cube. Cover and cook on HIGH for 5 minutes. Add cheese just before serving.

To warm bread: cut the bread into pieces and arrange in bread basket between absorbent paper. Microwave on MEDIUM for 3 minutes. Serve immediately.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.184.

Piccalilli Cheese Balls

4 ozs. Creamed Cheese at room temperature

4 ozs. sharp Cheddar Cheese, grated

1/4 cup chopped Gherkins

1 dessertspoon chopped Pimento or Red Pepper

1 dessertspoon finely chopped Onion

1 pinch Garlic Salt

1/3 cup crushed Potato Crisps

Method: Combined all ingredients except potato crisps. Mix well and chill. Shape into balls and roll in potato crisps. Serve on toothpicks. Makes 1&1/2 dozen.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.79.

Cheese and Jam Slice

1 & 1/2 cups plain flour

1/2 tspn baking powder

1/2 tspn salt

1 & 1/2 cups rolled oats

1 cup brown sugar, firmly packed

6 oz butter

4 oz tasty cheddar cheese, grated

3 tabspns apricot jam

Method: Sift flour, baking powder and salt, add next two ingredients. Work in butter till mixture is crumbly. Put half in greased 7" x 11" slab tin. Spread with jam and top with cheese. Press rest of mixture firmly over top. Bake in moderate oven 35-40 mins. Cut into slices whilst hot.

Source: contributed by Bonnie Fletcher in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.42.

Sunday Night Slice

1 lb. [500 gm.] minced steak

1 small onion, chopped

1/2 cup evaporated milk

3/4 cup All-Bran or Bran Buds

1/4 cup warm water

1 green capsicum, cut into rings

2 tomatoes, sliced

1/4 lb. [125 gm.] cheddar cheese, grated

1 egg, beaten

1/2 teaspoon salt

freshly ground pepper

Method: Combined minced steak, onion, milk, egg, salt and pepper and mix thoroughly. Soften All-Bran or Bran Buds in the water and add to mince mixture. Spread evenly into a 10" x 7" (25 cm. x 18 cm.) baking pan. Place capsicum rings and tomato slices on top and sprinkle with cheese. Bake in a moderate oven, 180C gas, 190C electric (350F gas, 375F electric) for 35 minutes or until mince is cooked. Cut into squares and serve on hot buttered toast or with side salad. (6 servings)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.34.

Cheeseolettes

3 eggs, 2 oz SR flour (or plain flour with 1 tsp baking powder), 4 oz grated chedder [sic] cheese, 1 Tbls grated onion, 2 Tbls chopped parsley, seasoning, butter for frying.

Method: Blend all ingredients together. Heat butter in pan, drop spoonfuls of this mixture. Fry until crisp and golden brown, turn, brown on the other side. Drain well. Serve with a dish of sliced tomato and crisp lettuce.

Source: contributed by S. Vance in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.15.

Avocado Carbonara

1&1/2 cups small spiral pasta, 2 rashes [sic] bacon, 2 tabs. butter, 1 Avocada [sic] (diced), 60gm cheddar cheese grated, 4 tabs. crea[m], 1 egg, pepper to taste

Method: Cook pasta in slightly salted boiling water. Saute bacon in butter, add the avocado, the drained cooked pasta, cheddar cheese, cream[,] egg and pepper - mix thoroughly to-gether. Heat through and serve on a heated plate. Serves 4 as an entree. Freezes wel[l]. Egg is not necessary. Sliced mushrooms, cooked with bacon and added is tasty.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.40.

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.

Seafarer Spaghetti

300g spaghetti

30g butter

1 cup water

1 small chopped onion

1/4 cup chopped celery

1/4 cup plain flour

1/4 teaspoon salt

1&1/4 cups tomato soup

Pepper

1 cup water

1/2 cup cooked peas

200g shredded cheddar cheese

Method: Melt butter and fry onions and celery until tender. Stir in flour and cook for a few minutes. Add soup, water, half the cheese. Stir until cheese is melted. Add 1 large tin tuna, peas, salt and pepper. Reheat. Pour sauce over cooked spaghetti and sprinkle with remaining cheese.

Source: contributed by Heather Kelly, A.C.H. Ceduna Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.6.

Country Corn Bread

Delicious with barbecue

1 x 310g tin of corn kernels

3 cups SR flour

1 tspn. curry powder

125g cheddar cheese (diced)

4 eggs

1/2 cup finely chopped onion

1 x 45g can flat anchovies, drained and finely chopped

1/2 cup milk

Method: Sift flour and curry powder into bowl. Add cheese, corn, lightly beaten eggs, onions and milk. Mix well. Spoon mixture evenly into 2 well greased 23 cm x 8 cm bar tins. Bake in mod. Oven 20-25 mins.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.45.

[Ed. the anchovies have gone missing...]

Stuffed Prunes

1lb. prunes

1 small grated onion

parsley

1/2 tspn. curry powder

1 pkt. cheddar cheese

chopped mint

chives

mayonnaise

Method: Mix all together and fill stoned prunes. Another variation is whipped cream and walnuts.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.10.

Banana and Ham Entree

2 bananas

6 slices ham

1 tablespoon lemon juice

1 tablespoon prepared mustard

Cheese sauce:

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

1 cup milk

1/2 cup grated cheddar cheese

Pinch cayenne

Method: Melt butter in sauce pan and stir in dry ingredients. Add milk and bring to boil stirring constantly. When sauce is smooth and thick, add cheese. Pour sauce over rolls and bake at 350F until brown approx. 15 mins. rolls.

Peel bananas, cut into halves lengthwise. Dip bananas in lemon. Spread mustard on one side of slices of ham, and roll around banana half, secure with toothpick. Arrange in greased dish. Cover with sauce.

Source: contributed by Mrs Colleen Dearing (President, A.C.H. Rostrevor Aux.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.46.

All-Bran Quiche

Pastry:

1/2 cup All-Bran or Bran Buds

1/4 cup milk

3/4 cup S.R. flour

pinch salt

2 oz. [60gm.] butter

Filling:

2 rashers bacon, chopped

1 medium onion, finely chopped

4 oz. [125 gm.] Cheddar cheese, grated

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup milk

2 eggs, beaten

Method:

Pastry:

Soak All-Bran or Bran Buds in milk until liquid is absorbed (approximately 5 minutes). Sift flour and salt; rub in butter until mixture resembles fine bread crumbs. Add bran mixture and knead lightly. Roll out pastry to line a 9" (23 cm.) pie plate.

Filling:

Fry bacon and onion until golden brown. Place into pastry case and sprinkle with cheese. Combine salt, pepper, milk and eggs and pour over cheese. Bake in a moderately hot oven, 190C gas, 200C electric (375F gas, 400F electric) for 10 minutes. Reset oven to 160C. [?]

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.20.

Bean Tuna Bake

2 cups white sauce made with skim milk / 1 teas. french mustard / 125g tasty cheddar cheese grated / 1x 740gm can three bean mix drained / 1x 440gm can tuna in brine (drained & flaked) / 1 teas. fresh lemon juice / 1 cup soft breadcrumbs (wholemeal).

Method: Blend french mustard and cheese with prepared white sauce. Stir till smooth and remove from heat. Place half of the three bean mix in greased casserole dish, and spread tuna over top. Sprinkle with lemon juice and pour over half sauce. Add remaining beans and spread remaining sauce over. Sprinkle breadcrumbs evenly over top. Bake in pre-heated oven 180C for 30 minutes, until heated through and golden brown. Serve with side dishes of vegies. Serves 6.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.20.

Savoury Slices

1 sheet short crust pastry (10" square) brush with beaten egg and cover with following mixture: -

1 tbspn worcestershire sauce

1 tbspn tomato sauce

100g grated Kraft cheese

2 bacon cubes crushed or bacon bits

Roll up firmly but not too tightly. Brush lightly with egg and cut into thin slices (makes approx 30) and bake in a hot oven 450F for 10-15mins until a nice brown. Serve hot or cold.

Alternative filling: brush pastry with worcestershire sauce and cover thinly with sausage meat (approx 200g) pat evenly with damp hands. These may be cooked in toaster oven. Other savoury rolls can be made with a bread base instead of pastry. Cut a sandwich loaf of bread lengthwise in thin strips, butter and cover with mixture as above. Roll and cut in slices and bake until a nice brown.

Another nice filling: spread bread with butter then vegemite and sliced cheddar cheese, roll and slice and back.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.8.