Brussel Sprouts

• Add 1/2 cup of table grapes to 1 lb. cooked sprouts.

• Add 1 cup sauteed, sliced mushrooms to cooked brussel sprouts.

• Cook 1 cup diced celery for 2 minutes in 2 tablespoons butter. Stir in 2 tablespoons wholemeal flour. Add 1 cup milk slowly. Stir to blend and bring to boiling point and add the cooked sprouts and season to taste.

• Cook brussel sprouts and drain. Then add 1 tablespoon melted butter. Put in ovenproof dish. Sprinkle with breadcrumbs. Bake at 175°C (350°F) until crumbs are brown.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.46-7.

Vausage

1 cup cooked green lentils
1 cup cooked mashed potato
1 cup cooked rice
1 cup fresh wholemeal breadcrumbs
1 small onion
4-6 Tblspn gluten flour
2 tsp mixed herbs

Method: Mix together. Shape 1 large tablespoonful into a roll, or patty. Roll in bran and fry in lightly oiled pan, or bake in oven.

Vausage Rolls
Process as above, but do not fry. Wrap roll in a rectangle of thin Basic Pastry. Cook in hot oven until pastry cooked. Serve hot or cold. Size can be varied to suit.

Basic Pastry (Basic Pie Crust, p.51)
2 cups SR flour (white or wholemeal)
3 Tblsn PU [polyunsaturated]-vegetable oil
TONE skim milk

Method: Rub the oil into the flour. Add milk to give the desired consistency. The dough should come cleanly from the bowl and form a soft ball. Roll out on flour or bran to a thin layer. Bake in hot oven 20-25 minutes. An advantage of making the Basic Pie Crust is that it can be rolled out and used for either sweet or savoury pies as required.

Savoury crust: add pepper, herbs, curry, etc.

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]), pp.32 & 51.

Fruit and Nut Fingers

2 ozs. Butter

1/3 cup Sultanas or chopped Raisins

1/2 cup Wholemeal Plain Flour

1 egg yolk

1/3 cup Honey

Method: Beat butter until creamy, beat in egg yolk, add nuts and sultanas. Stir in sifted flour. Pour in honey and stir well. Spread into greased tin 28 x 18 cm (11" x 7"). Cook in moderate oven for 20 minutes. When cool, cut into fingers. Ice if desired.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.35.

Everybody's Favourite Slice

3/4 cup raw sugar

1 cup wholemeal S.R. flour

1/2 cup coconut

1 cup sultanas

Method: Melt 1 tablespoon honey and 125g margarine and stir into dry ingredients. Press into tray and bake in moderate oven until pale brown. Ice while warm with lemon icing.

Source: contributed by Aileen Niemann, in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.46.

Pepper Pot

3 tablespoons butter

1/4 cup chopped celery

1-1/2 cups cubes potato

5 cups stock

1/2 lb. [250 gm.] cooked tripe [optional]

1/2 cup cream

1 tablespoon butter

1/4 cup chopped onion

1/2 cup chopped green pepper

3 tablespoons wholemeal flour

pepper and salt

Method: Put butter, celery, potato, onion, green pepper. Cook slowly 15 minutes then stir in flour, stir and cook 5 minutes then add stock, tripe, pepper and salt. Cover and cook slowly for 1 hour. Just before serving add half cup cream and extra butter.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.17.

Date Fingers

250g chopped dates

2 tsp mango rind

1/2 cup sugar

1/2 cup sun-flower seeds

2 tbsp sesame seeds

1/4 cup mango juice

90g butter

2 eggs beaten

1&1/2 cups wholemeal s.r. flour

Method: Boil dates, mango juice and rind, butter and sugar together for a few minutes, when cool add eggs, flour and seeds. Spread in swiss roll tin and cook in moderate oven about 1/2 hour. Cut into fingers when cook. (You can sprinkle sesame seeds on top before baking.)

Source: contributed by R. Eiffe in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Florencia Fingers

3 oz. butter

2 tablespoons Golden Syrup

1 oz. mixed peel chopped

1 oz. glace cherries

4 oz. rolled oats

1 oz. brown sugar

1 oz. walnuts or almonds chopped

1/2 cup flour (wholemeal plain if possible)

Method: Melt butter and syrup. Add oats, peel, cherries and nuts and flour. Mix thoroughly. Press into 7" square tin. Bake 20-30 minutes, 360F. When cool, top with 4 oz. cooking chocolate melted with 1 oz. copha.

Source: contributed by M. O'Lean, A.C.H. Mallala Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.49

Jenny's Chicken Casserole

Seasoned flour: wholemeal flour with some garlic salt, mixed herbs, paprika, oregano, pepper, mixed

2 rashers bacon, cut small

Method: Toss chicken pieces in flour and brown in frying pan. Put into casserole and sprinkle on the bacon. Cover and bake in moderate oven 50 mins.

Sauce:

1 sm can champignons

1 sm can mushrooms in butter sauce

butter to saute

1 sm dsp French mustard (with seeds)

1 dps flour

1 lge chopped onion

Saute onion in butter. Remove from pan. Mix mustard and flour in butter, add juice from chicken. Make into thick sauce with juice from champignon tin and a little milk and cream. Add onion, champignons, mushrooms, and mix. Pour over cooked chicken and return to oven for 10 minutes. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.36f. ['Winter Menu']

Spicy Salmon Savouries

Potato Pastry

2 cups mashed potato (500g. potatoes, uncooked)

1/2 cup wholemeal S.R. flour

1.1/2 cups dry packages breadcrumbs, approx.

1 egg

Oil for deep frying

Filling

220g. can red salmon drained

1 onion, finely chopped

1 clove garlic, crushed

1 teaspoon butter

1/2 teaspoon grated green ginger

1/2 teaspoon ground cumin

1/8 teaspoon chilli powder

1 tablespoon chopped green shallots

1 tablespoon chopped fresh coriander leaves, or parsley

Tangy Sauce

1/2 cup mayonnaise

1/2 cup tomato sauce

1/2 cup thousand island dressing

Method: Combine potatoes and flour, mix in egg. Sprinkle a flat plate thickly with breadcrumbs. Drop tablespoons of Potato Pastry on to crumbs, flatten out with fingers to 5 cm rounds. Drop teaspoonfuls of filling onto rounds, fold pastry over, pinch edges together, toss again in breadcrumbs. Deep fry in hot oil until golden brown. Drain on absorbent paper, serve with Tangy Sauce.

Filling: Add onion, garlic and butter to pan, cook, covered, few mins. until onion is just tender. Mix in salmon, ginger, cumin, chilli, shallots and coriander. 

Tangy Sauce: Combine all ingredients. Makes about 18.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.

Zucchini Carrot Pancakes

1/2 cup wholemeal plain flour

2 eggs

1/4 cup chopped parsley

1/2 cup milk

1/4 cup water

Filling and Sauce:

15g butter

1 carrot

3 zucchini

60g grated cheddar cheese

60g grated mozzarella cheese

15g butter

3 shallots

400g can tomatoes

1 chicken stock cube

Method: Sift flour, stir in combined eggs, parsley, milk and water. Stand 1 hour. Cook 8 pancakes in hot greased pan.

Fill: pancakes with grated carrot and zucchini[,] add cheese. Roll up firmly and place in heat proof dish.

Sauce: Saute chopped shallots in butter[,] add undrained mashed tomatoes and stock cube, simmer for 15 minutes. Pour over pancakes[,] sprinkle with mozzarella cheese. Grill until melted.

Source: contributed by Suzanne in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.19.

Health Cake (no eggs or butter)

2 cups wholemeal SR flour

2 cups milk

2 cups coconut

2 cups dried fruit

1/2 cup raw sugar

Method: Mix all ingredients together and place in an 8x8" tin. Top with chopped nuts and bake for 60 mins at 180C.

Source: contributed by Karen O'Brien in Burra Kindy Cookbook (Burra, 2002).

Impossible Savoury Pie

8 eggs 

1 cup wholemeal flour

2 cups milk

2 cups grated cheese

Filling:

400g tin tuna OR salmon

1 onion, finely diced

2 tomatoes diced

Method: Beat eggs then add flour, milk and grated cheese. Pour into a large pie dish and top with desired filling. Bake for 35-40 mins at 200C. Allow to cool for 5 mins before serving.

Variations: Other filling combinations could include: 2 cups of cooked chicken with 1 tin of chopped asparagus; 1 cup of diced ham with 3 cups of mixed, diced fresh or frozen vegetables; a 400g tin of kidney beans with 2 diced tomatoes and 1 teaspoon of chilli powder.

Hints: The flour in this recipe settles to form the crust when cooked. This is a good recipe for using up any left-over meats and vegetables. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.47.

Mini Fishy Frittatas

60g grated cheese

2 shallots finely chopped (optional)

1/4 cup wholemeal SR flour

95g can tuna well drained

2 eggs

3/4 cup milk

olive oil

Method: Place all ingredients in a bowl and beat with a fork until well combined. Brush patty or muffin pans with oil. Spoon 1-2 tbsps fish mixture into each. Bake at 190C for 12-15 minutes or until firm. Remove from oven and cool slightly before turning out.

Source: contributed by C. Nottle in Burra Kindy Cookbook (Burra, 2002)