Birds' Nests

Six hard-boiled eggs, 1 cup of cold minced meat, a few herbs, salt and pepper to taste, a little gravy mixed with meat, 1 egg (beaten).

Method: Roll the boiled eggs in the minced meat, then in egg, then in bread crumbs. Fry in dripping, cut in halves, decorate them nicely on a warm plate, serve at once.

Source: contributed by Mrs. T. Hanisch in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.15.

Pineapple Glazed Ham

1 x 4kg half-leg of ham
whole cloves
3/4 cup brown sugar
2 x 450g cans pineapple thins
fresh herbs to garnish

Method: Remove rind by cutting through the rind to within 15cm of the shank of the leg in a zigzag pattern. Remove by running thumb around edge of rind just under skin. Start pulling the rind from the widest edge of the ham, using fingers to loosen it from the fat. Cut across fat in a large diamond pattern, not deeply, or the fat with spread apart during cooking.

Place ham in a baking dish. Insert cloves into fat. Press sugar firmly over top. Arrange undrained pineapple slices around ham.

Cook in a moderate oven, 180C, for about 45 minutes. Garnish ham with pineapple slices and fresh herbs. Serve ham warm, cut into slices dipped in pan juices.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.25.

Hot Bobs

The following fillings may be rolled in bacon and secured with a toothpick. - Prunes, dried apricots, pineapple, fresh mushrooms, tomatoes, capsicum, "potato gems".

Cook on a plate 2-4 mins. on High or Med-high, depending on the quantity, until bacon is cooked. Sprinkle with a mixture of grated tasty cheese. Microwave 1 minute med-high or until cheese melts. Serve on another attractive plate or bowl. Garnish with parsley or another green herb.

Source: contributed by M. Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.23.

Melva Taylor's Tasty Morsels

SCONES - you can do all sorts of things with a basic recipe - 1 egg / 1 dess. sugar / 1 small cup milk / salt / 1 tabs. melted butter / 2 cups SR Flour.

SAVOURY - add 1 tabs. french onion soup in milk, add butter, stir, add to flour, mix with a knife. Knead on a floured board, cut out, place close to one another on a greased tray, glaze with milk.

TIME - 10 minutes hot oven (top shelf)

Can be cooked in small electric toaster oven.

OTHER SUGGESTIONS: grated cheese and cayenne pepper, chicken cube crumbled into the flour / curry powder / gherkin and herbs.

Leave out the sugar for savoury scones.

This mixture can serve as a pizza base when in a hurry.

SWEET - grated apple and honey can replace sugar. Grated orange and lemon rind, glaze with orange juice.

ROLL - flatten dough out - spread grated cheese and shallots - roll up - cut into slices and cook.

SALMON ROLL - drain can tuna/salmon, chop an onion and mix all with a little lemon juice, spread on dough, fold over like a pasty, slit across top 3 times, and cook with 1/4 can cream of chicken soup poured over as a sauce.

COOKED in a well kneaded lump (like damper) with grated cheese and bacon pieces on top or sprinkle of french onion soup etc. replaces bread with a meal. Very tasty.

Place tea towel in a colander and cover scones when cooked until needed. Stale scones can be revived by dipping in milk, popping in oven for a few minutes to warm through and freshen up.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.14.

Easy Bortsch Soup (Cold)

Blend or puree the contents of:-

1 -- 30 oz. can beetroot

1 -- 15 oz. can tomatoes

1 small clove garlic (optional)

Add 1 can consomme

1 teaspoon salt

1 teaspoon sugar

3 dessertspoons lemon juice

Pepper

Chill and before serving add 1 carton sour cream stirred in carefully to create swirls of white against the red.

If desired, garnish with finely chopped fresh herbs - parsley, chives, etc.

Source: contributed by G. Isaachsen (Hawthorn Lewis No. 188) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979).

Mock Asparagus Soup

1 lb. brussel sprouts

1 rasher of fat bacon

1&1/2 pts. stock

1 cup milk

small bunch herbs

1 small onion

1 level tablesp. flour

1 dessertsp. margarine

salt & pepper

Method: Wash and trim sprouts. Place into boiling salted water and cook about 10 mins. until almost tender. Drain and reserve cooking water. Melt margarine in pan and fry sliced onion and bacon. Add sprouts and cover with lid. Cook for about 6-7 minutes, shaking pan at intervals to prevent sticking. Add stock, milk, vegetable cooking water, herbs, pepper and salt. Simmer about 1 hour. Add blended flour and cook further 10 minutes.

Source: contributed by Mrs. W. Manson in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.14.

No Pastry Quiche

5 eggs

1/2 cup plain flour

4 tsp butter/margarine

1&3/4 cups milk

4 rashers bacon

Salt & pepper

Chopped onion, capsicum, herbs, spinach, tomato etc

Method: Mix all ingredients together and pour into a well greased dish.

Allow to sit while you prepare the fillings (this lets the flour sink to the bottom).

Add your favourite fillings into the mix (slices of tomato on top look good as well as taste good).

Bake in a moderate oven for 45-60 minutes.

Great hot or cold!

Source: Recommended by S. Aldridge in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11

Crab Triangles

250 gms Filo Pastry

125 gms butter

CRAB FILLING

6 green Shallots

1 tlbspn Madeira or Dry Sherry

2 Hard Boiled Eggs (optional)

1 tlbspn Chopped Olives

45 gms Butter

250 gms Crab Meat

1 Egg Yolk

Salt & Pepper

BECHANNEL [sic] SAUCE

1/3 Cup Milk

Sliced Onion

Few cracked Peppercorns

Some Mace (optional)

1/2 Bay Leaf

45 gms Butter

3 tlbspn Plain Flour

Green Herbs (optional)

Method: Finely chop shallots & saute in butter until softened. Flake crab & remove any bony tissue. Add to shallots with remaining filling ingredients and blend into bacchanal [sic] sauce. Lay filo pastry flat on a damp tea towel and cover with a 2nd tea towel, so pastry doesn't dry out. Melt butter and brush each sheet of filo & fold in half. Cut filo into 3rds. Brush with butter again. Place a large teaspoon of filling in corner and fold into triangles. Brush triangles with butter. Place on ungreased tray and bake in Mod over 190 C for 45 mins or until puffed & golden brown. Serve piping hot. (Can use any Seafood).

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.12.

Seasoned Cauliflower

1 Whole Cauli

Beef, Sausage or Pork Mince

Bacon

Breadcrumbs

Herbs

2 Eggs

Cayenne Pepper (Pinch)

1 - 2 Cloves Garlic (Crushed)

Method: Blanch cauli for a few minutes. Mince stalks of cauliflower & bacon, stir in with seasoning. Place bacon on bottom of dish, then seasoning. Spread seasoning evenly & pat cauli into seasoning. (bacon can be placed on top if you want.) Bake in moderate oven for approx 30 minutes. Serve with a cheese sauce.

Can be served as a main course.

Can also be served as a vegetarian meal by making a tasty seasoning without meat - fruit & nuts make a nice alternative.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.15.

Impossible Pizza

500g (1lb) mince meat

1.1/2 cups milk

3 eggs

1 cup grated cheese

1 large onion

3/4 cup SR Flour

sliced tomato

parsley

Method: Cook together mince and onion chopped finely. Stir in 1/2 tspn salt, pepper and herbs to taste. Discard any fat or juices and spread in greased pie plate. Mix together and beat well the milk, flour and eggs and pour carefully over the mince. Bake at 400F (200C) for 25mins. Remove from oven and top with sliced tomato and sprinkle with grated cheese and parsley. Return to the oven for about 10mins, or until cheese has melted and browned.

Source: contributed by J. Huston in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.16.

Pasta Roma (Pasta Mornay with a Tomato Flavour)

1 tablespoon poly or monounsaturated margarine

1 onion, chopped

1 small tin (300g) tomato soup

1 cup milk

Dried herbs to taste

4 eggs, beaten

1.1/2 cups cheese

2.1/2 cups spiral pasta

Method: Place pasta on to cook. While pasta is cooking, melt margarine in large boiler. Add onions and cook until soft. Add soup, milk and herbs. Heat through and then remove from stove. Stir in beaten eggs, cheese and cooked drained pasta. Heat through and serve. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.71

Quick Spaghetti Bolognaise

500g mince

grated cheese

1 tin spaghetti

Method: Cook mince until browned well. Drain off fat (if any). Stir in can of spaghetti and cook until heated through. Serve and top with grated cheese. (Herbs can be added for extra flavour).

Serves 2-3

Source: contributed by Melissa Ramm in Burra Kindy Cookbook (Burra, 2002).

Baked Cucumbers

6 cucumbers
2 tablespoons wine vinegar
2 teaspoon salt
1/4 teaspoon sugar
2.1/2 tablespoons melted butter
3 tablespoons chopped chives or shallots
1/2 teaspoon fresh herbs
1/4 teaspoon pepper

Method: Peel and half cucumbers lengthwise and remove seeds. Cut into 1.1/2cm strips and then into 5cm pieces. Let stand with vinegar, salt and sugar for a minimum of 1 hour. Drain, dry, place in shallow dish with butter, herbs and pepper. Cooked uncovered for 1 hour in a moderate oven stirring gently once or twice. If overcooked they will turn brown.

Source: contributed by K-A. O'Reilly 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.41.