Beef and Tomato

500 g frying steak
4 tomatoes, sliced
1 white onion, chopped
1 sm tsp granulated garlic
1 sm tsp green ginger root
handful frozen peas
1 tbs black soy sauce
1 tsp sugar
1/2 tsp vinegar
2 tbs oil

Method: Heat oil in frypan or wok with ginger and quick fry the steak which has been cut into small slices. Before removing meat from pan, add soy sauce and garlic, stir into meat, then remove meat and set aside. Now add to the oil - onions, tomatoes, peas, chopped ginger, sugar and vinegar; quick fry. Now add cooked steak, stir a few times and serve.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.55 ['Spring Menu']

Frankham Beans

potatoes, peeled, washed, sliced
LF [low-fat]-cheese slices
baked beans, 750g can, or suitable size
1 onion, sliced

Method: Cover the base of a large ovenproof dish with potato slices, then a layer of onion. Add the entire contents of the baked beans. Repeat a layer of potato slices and top with cheese and freshly ground pepper. Bake in moderate oven until potatoes feel tender to skewer test. Serve with fresh green salad. Quick, easy, economical and nutritious.

Variations: add a little granulated garlic, or chopped parsley or perhaps top with breadcrumbs.

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]), p.30.

Easy Beef Casserole

Stewing steak (enough for a meal) - chunk & place in casserole, sprinkle with port, add 1 pkt French Onion Soup, add 1 tin Cream Mushroom soup, sprinkle with granulated garlic[,] add chopped carrots & peas, cook slowly in oven for 3 - 4 hours.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.26.

Poh Poh Chicken

several chicken pieces

3 tbs black soy sauce (not the very salty one)

1 tbs white wine/rice wine

3 slices peeled green ginger root (1"x1/4")

2/3 cup water

3 tbs sugar

1 whole star anise

cornflour for thickening

2 tsp granulated garlic

Method: Boil all ingredients except chicken and cornflour in a saucepan; when boiling add chicken pieces. Keep boiling briskly until chicken plumps up. Turn chicken over and then simmer until tender (about 1/2 hour). Take out chicken; keep as much liquid as desired and thicken with cornflour and pour over chicken before serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.55 ['Spring Menu']

Egg and Bacon Salad

1 crisp lettuce

3 bacon rashers

1/4 cup chopped shallots

1/2 cup chopped celery

3 hard-boiled eggs sieved

1 teaspoon garlic granules

1/4 cup French dressing

Method: Grill bacon well so that it will crumble finely. Wash lettuce and tear into pieces and place in bowl. Add bacon crumbles, shallots, celery, sieved eggs and garlic granules. Pour over dressing. Toss well and serve immediately.

Source: contributed by P. Thompson in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.54.

Tomato French Onion Soup

1 pkt. French Onion soup
1 can tomato soup
1 litre water
1 tspn. garlic granules
1 onion, diced
Pinch oregano

Method: Make up French onion soup as per directions. Fry onion in a little oil, add rest of ingredients to French Onion soup and simmer for about 15 mins. Serve with croutons and garnish with parsley flakes.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.32.