Cantaloupe Balls

1 large cantaloupe

2 tablespoons sweet sherry

2 tablespoons castor sugar

green sugar

mint

Method: Using small end of a baller, prepare cantaloupe. Place in airtight jar with sherry and castor sugar. Chill in refrigerator and serve in cocktail glasses which have been frosted around the edge, with green sugar. Garnish with sprig of mint.

Source: contributed by P. Spiers in Flinders Favourites: Hawker Centenary Recipe Book (Hawker, 1996 [6th edition]).

Tropical Tuna Casserole

1 large can Tuna drained

3 Tomatoes, peeled and chopped

1 large can Cream of Chicken or Celery Soup

1 medium can Crushed Pineapple, drained

1 small can Mushrooms

1 cup crushed Potato Chips

1 cup frozen Peas

250 gm grated Cheese

Method: Combine tuna with pineapple, soup, peas, tomatoes and mushrooms in saucepan. Cook over low heat until mixture boils, stirring occasionally. Spoon into casserole dish and top with the combined cheese and potato chips. Bake in moderate oven 180 degrees Celsius for 20-25 minutes. Serve hot.

Source: contributed by P.M.Howell in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

From 2008: celebrating a blogging anniversary by revisiting some classics.

Crisp Crust Mince Pie

500 g cooked mutton, 2 large onions, 1/2 packet Kraft cheese, pepper and salt, 1/3 cup vinegar, 2 teaspoons sugar, 2 teaspoons Holbrook's sauce, hot water, 2&1/2 cups cornflakes, 1 egg, 2 tablespoons butter. 

For Gravy: 1/2 cup milk, 1/4 cup tomato sauce, 1 teaspoon vegemite, 1&1/2 cups water, flour or cornflour, 1/2 teaspoon salt, and pinch of sugar.

Method: Mince together the mutton, onion and cheese. Take the vinegar, sugar and sauce with sufficient hot water to fill a cup. Pour this over the mince and mix well. Place all in a pie dish, cover with the following crust. Crush the cornflakes, add to them the beaten egg and melted butter. Mix well and place on top of mince. Bake in a fairly hot oven until nicely browned. For the gravy, mix milk, tomato sauce, vegemite and water. Bring to boil and thicken with flour or cornflour. Add salt and sugar.

Source: contributed by Mrs E. Spiers (Hawker) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.4 [Jan. 15 - "Additional Prize"].

Quick and Easy Dessert for a Crowd

Method: Make up one orange jelly and leave to cool. Beat one chilled can Carnation milk until thick, then beat in cooled jelly. Place in a bowl in the fridge to set. Serve garnished with orange rings.

Source: contributed by Janice McInnis in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Chocolate Noodle Clusters (Quick and Easy)

100 gm packet Chongs Plain Fried Noodles
2 heaped tablespoons Peanut Butter
375 gm packet Choc Melts

Method: Place Choc Melts and peanut butter in bowl and melt in microwave oven. When melted, stir in noodles. Place dessertspoons full on a tray covered in plastic wrap and set in refrigerator.

Source: Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Quick Macaroni Fritters

Method: Cook 60 gm macaroni in boiling, salted water for 7 minutes, strain. For batter - Mix 60 gm plain flour, 1 egg yolk and 4 tablespoons milk, beat until smooth. Grate 60 gm cheese into strained macaroni, add mixture to batter. Whisk white of egg until stiff and fold lightly into mixture. Drop spoonfuls into frying pan, fry until golden brown. Serves 4.

Source: contributed by M. Shute in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Baked Beef Heart

Method: Wash and remove gristle and some of the "heavy" fat from an ox heart. Stuff with breadcrumb seasoning. Place in covered dish and add a little water, chicken cube, wine (red or white as you have it) OR a dash of vinegar and salt. Cook in a slow oven for 6-8 hours. Any leftover stuffing can be included in the gravy. Thicken gravy with a little cornflour and serve on a bed of rice. Celery cream sauce and beans go well with this.

Source: contributed by M. Clarke in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Chicken Mornay

1 chicken, boiled and chopped in thick white sauce. Add 1 tin sweet corn, 1 small tin crushed pineapple and 1 tin chicken soup. Heat all together and serve.

Source: contributed by H. E. Fels in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Cheese Ball

500 gm grated tasty cheese
250 gm soft cream cheese

Various flavours can be added:
1. Walnut cream cheese cubes, gherkin and grated onion.
2. Crushed pineapple.
3. Devilled ham spread or chicken and corn spread.
4. Smoked salmon spread.

Method: Combine all ingredients. Shape into ball. Roll in sesame seed, poppy seed or paprika powder.

Source: contributed by M. Hutchings in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Curried Egg Mornay

1 pkt Continental Chicken Noodle Soup
30 gm Butter
1 tablespoon chopped Parsley
1 cup Milk
1 & 1/2 cups boiling Water
2 level tablespoons Flour
2 teaspoons Curry Powder
4-6 hard-boiled Eggs

Method: Cook noodle soup in boiling water for 7 minutes. Cool. Melt butter, stir in flour and curry powder. Add milk and stir until boiling. Mix in soup, bring to boil. Add egg and parsley.

Source: Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Fish Bake

1 can Salmon or Tuna, drained and flaked
2 cups cooked Macaroni or Noodles
1 can (298 gm) Condensed Cream Mushroom Soup
1/2 cup Light Cream
1 cup shredded Cheddar Cheese
1/2 cup chopped Onion
2 tablespoons Buttered Crumbs
2 tablespoons Butter or Margarine

Method: Cook onion in butter until tender. Stir in soup, cream, 3/4 cup cheese, macaroni and fish. Pour into a buttered 6 cup casserole. Top with crumbs and remaining cheese. Bake moderate oven for 30 minutes or until lightly browned and bubbling. Makes 4 servings.

Source: contributed by M. Harvey in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Macaroni Salad

1 can condensed tomato soup
1 teaspoon salt
1 teaspoon minced onion
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
3/4 cup vinegar
1/2 teaspoon pepper
1 & 1/2 cups salad oil
1 clove garlic

Method: Combine all ingredients in a covered jar and shake till blended. Pour over cold, cooked macaroni, stir thoroughly. Chill before serving.

Source: contributed by H. Fels in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Curried Tuna and Mushrooms

1 x 440 gm Chunk Style Tuna
1 x 125 gm can Mushrooms
2 sliced Onions
1 dessertspoon Curry Powder
1 tablespoon Cooking Oil
1 dessertspoon Chutney
1 dessertspoon Sugar
1 dessertspoon Sultanas
1 Cooking Apple
1 teaspoon Salt
1/4 teaspoon Pepper
2 cups Shredded Vegetables (Beans, carrots, chopped celery, small pieces cauliflower, etc.)

Method: Bring fry pan to low heat, heat oil, add onions, apple (and vegetables), and fry until lightly browned. Stir in flour, sugar, curry powder, mushrooms, salt and pepper, and cook one minute. Add stock or water and stir until mixture boils, and simmer gently for several minutes. Add drained tuna, chutney and sultanas. Serve with boiled rice.

Source: contributed by P. Spiers in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Mock Chicken

1 large Tomato
1 teaspoon Thyme
2 dessertspoons Butter
1 minced Onion
2 tablespoons tasty grated Cheese
Salt and Pepper to taste.

Method: place all ingredients in a saucepan and cook 6 minutes, stirring all the time. Suitable for sandwich fillings.

Source: contributed by V. Cameron & E. Crossman in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Savoury Mince

500 gm Mince
400 gm tin Spaghetti
250 gm Rice
1 cup Mixed Vegetables
2 teaspoon Curry
440 gm tin Tomato Soup

Method: Cover mince and cook for 30 minutes, add cooked rice and other ingredients, and simmer 3/4 hour. Stir frequently as it sticks easily.

Source: contributed by M. Shute in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Crunchy Tuna Pie

1&1/2 cups crushed cheese biscuits
30 gm butter or margarine (melted)

Method: Mix and put in 24cm pie plate. Two lightly beaten eggs, 200 gm tuna, 1/4 cup finely chopped each of celery, green pepper, peas, 1/2 teaspoon mustard, salt and pepper. Keep 2 tablespoons of biscuit mixture to sprinkle on top. Bake in moderate oven 30 minutes.

Source: contributed by A. Smith in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Tuna Slice

1/4 cup Onion
1 large tin Tuna or Salmon
1&1/2 cups crushed Savoury Biscuits
Lemon Juice or Vinegar
1 cup grated Cheese
3 Eggs
1 cup Milk
2 tablespoons Parsley

Method: Blend all ingredients together. Bake 45-60 minutes, depending on depth of tin. Moderate oven.

Source: contributed by M. McInnis in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Savoury Salami Dip

Method: Cream together 125 gm Cream Cheese and 1/3 cup canned condensed celery soup in a bowl. Add finely chopped salami (or metwurst), 1/4 teaspoon Worcestershire Sauce and 1 teaspoon finely chopped celery. Mix well. Makes approx. 1 cup.

Source: contributed by C. Hilder in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Tuna Surprise

Method: Combine 1/2 cup tartare sauce with 1/2 cup mayonnaise and 300 gm sour cream, stirring until smooth and creamy. Dissolve 1 tablespoon gelatine in 1/2 cup hot water. Add this to the mayonnaise/sour cream mixture stirring until thoroughly combined. Fold in 2 tablespoons capers and 185 gm Tuna. Spoon into a 1 litre mould and refrigerate until firm. Unmould, serve with salad.

Source: contributed by Marion McInnis in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Tuna Mornay

125 gm vermicelli
1 small can sweet corn
1 & 3/4 cups milk
4 tablespoons cornflour
1/2 teaspoon mustard
1/2 cup cooked peas
1 cup diced pineapple
1 large can tuna

Method: Cook vermicelli in boiling salted water for 10 minutes, drain and keep hot. Blend cornflour and mustard with a little milk, then add to boiling milk and stir until it thickens. Place tuna, peas, sweet corn, vermicelli and pineapple in ovenproof dish, pour sauce over and top with grated cheese or sliced tomatoes and bake in a moderate oven for 30 minutes.

Contributed by Mrs. M. Sweet in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).