Savoury Onion Bread

1/2 lb butter or marg, 1 pkt french onion soup, 2-3 french sticks.

Cream softened butter with soup mix. Cut bread diagonally into slices. Spread cuts of bread generously with butter mix. Sandwich together in loaf shape. Wrap in foil, leaving partially opened at top. Bake in moderate to hot oven for 15-20 mins until loaves are crisp.

Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.10.

Soup to Eat with a Fork

2 onions
3 Tbspn oil
1 small tin Sauerkraut (or shredded cabbage)
3&1/2 pints stock
4 frankfurts
2 Tbspn plain flour
1 carton sour cream
1 clove garlic crushed
12 oz stewing beef
1/2 tspn salt
4 oz bacon sliced
1 Tbspn paprika
4 Tbspn water

Method: Peel and slice onions and crush garlic. Heat oil in large saucepan, add onions and garlic and fry over moderate heat until golden. Cut beef into small cubes, add to pan and brown all over. Add drained Sauerkraut and salt to pan. Cover with the stock and simmer gently for 1 hour or until meat is tender.

Derind and roughly chop bacon, fry bacon in oil in frying pan until crisp, then add sliced frankfurts and paprika. Cook 5 mins then add to saucepan. Blend flour with cold water in bowl until smooth and then stir into soup mixture and cook further 5 mins. Stir in sour cream, adjust the seasoning and serve at once with French sticks or garlic bread.

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.7.

Stuffed Tuna French Stick

1 French stick
1 tspn. made mustard
1/3 cup grated cheese
1 tblspn. chopped onion
1 tblspn. butter
small can tuna (drained and flaked)

Method: Cut bread lengthwise and remove a small amount of the centre. Cream butter and mustard and spread on the bread. Combine the remaining ingredients and fill the centre. Slice the loaf and wrap in foil. Bake for 20-25 mins. at 180°C. Serve hot.

Source: contributed by Joy Klemm in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.6.

Toasted French Stick

Equipment Needed
Grater
Tablespoon
Bowl and spoon to mix
Large knife
Measuring cup
Teaspoon
Alfoil
Spreading knife

Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients
1 French stick
1 cup grated cheese
1/4 cup Butter
185gram tin of Tuna or Salmon
2 tablespoons finely chopped Onion
1 teaspoon Mayonnaise
1/2 teaspoon Mustard

Method: Cut stick in half lengthways. Remove part of the centre from each half. Mix all ingredients together and fill the cases. Join together and carefully cut across in 2.5 cm rounds, keeping gently pressed together. Wrap in foil and bake in moderate oven for 25 minutes.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

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.

Camembert Hot Bread

Cut a French stick into 2 cm wide slices almost through to the base. Finely chop a 125g Australian camembert cheese and add 3 tbspns. butter, salt, pepper and chopped parsley. Beat well. Spread cheese mixture onto each side of bread. Sprinkle with sesame seeds. Wrap in foil and bake in a hot oven for 15 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.44.