Barbecue Sauce or Dip

1 pkt French onion soup, 1/2 tsp mustard, 10 oz water, 1/2 cup tomato sauce, 3 tspn worcestershire sauce.

Method: Place soup mix and mustard in a saucepan and blend in the water. Stir until boiling and simmer 5 mins. Add tomato and worcestershire sauce. Chill until ready to serve. Use on steak etc. or use as a dip with cocktail frankfurts.

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

Tuna Bites

1 large tin tuna in spring water, drained

1 tsp lemon pepper seasoning

Juice from 1 lemon

1 egg beaten

1 onion, diced

1/4 cup bread crumbs

Fresh basil chopped

Salt and pepper to taste

Method: Mix all ingredients together.

Roll mixture into small bite size balls.

Roll into bread crumbs and refrigerate.

Pan fry in shallow oil till golden brown.

Serve with dipping sauce.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.13.