Brain, Bacon and Sweetcorn Mornay

4 sets brains
4 oz. lean bacon
1 tin sweet corn
1 small onion
Pepper and salt
1 pint milk
2 tablespoons plain flour
2 oz. butter
1 tablespoon powdered mushroom soup

Method: Cook brains and remove skins. Fry the bacon lightly in a saucepan and add flour, take off heat and stir in milk. Return to fire and cook for 2 to 3 minutes. Add powdered mushroom soup and mix well. Stir until smooth. Now add the can of drained sweetcorn, brains and crumbed bacon. Season with salt and pepper. Place in a greased ovenware dish and heat thoroughly in a moderate oven. Garnish with parsley springs.

Source: contributed by Mrs. C. Heath, Plympton, S.A. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.9.

Pizza

4 oz SR flour, 1 oz butter, 1/2 tspn salt, milk to make soft dough.

Method: Mix and roll out to size of pizza tray. Spread with tomato paste, add onions (which have been previously cooked), add bacon (cut into small strips) and top with grated cheese. Bake in a fairly hot oven 15-20 mins. Or top with fried onions and a can of spaghetti.

Source: contributed by R. Maas in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.11.

Egg Mornay

6 hard boiled eggs, 1&1/2 cups cooked macaroni, 1/2 cup red pepper chopped. 1 pkt cheese and leek soup, 1 pint milk.

Method: Mix the soup with the milk and stir until thickened. Add other ingredients, simmer 5 mins.

Source: Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.3 ['Potpourri' insert].

Special Chocolate Cake

1&1/2 cups SR flour, pinch salt, 1 cup sugar, 1 rounded healed dspn cocoa, 1 tspn each instant coffee, ginger and cinnamon. Put dry ingredients in a bowl, add to this 1 egg and 1/2 cup milk, 1 dspn jam, 1/4 lb melted marg. Mix and then add 1/2 cup boiling water and 1/2 tspn carb soda. Bake 350 deg Gas 35 mins.

Source: contributed by T. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.67.

Cheese

1/2 lb kraft cheese, 3/4 cup milk, 1 dspn butter, 1 tspn caraway seeds, salt to taste.

Grate cheese, put into a saucepan with milk, butter and salt. Melt over a low heat and bring to a boil. Add caraway seeds and pour into a bowl to set.

Source: contributed by R. Short in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.105.

Sausage Apple Pie

1 lb. pork sausage mince
8 oz. macaroni
4 cooking apples
1 small onion
1 cup grated cheese
2 dessertspoons margarine
Salt and pepper
1&1/2 tablespoons plain flour
1 cup milk
1 dessertspoon chopped parsley
1/2 cup soft breadcrumbs

Method: Cook macaroni in large quantity of boiling salted water for 10 mins. drain. Brown sausage mince in large pan, stirring frequently to brown evenly; remove. Cut 6 thick apple slices and brown in fat in pan from sausage mince. Remove, add remaining apple (diced) and chopped onion to pan, brown slightly. Add flour, cook 1 min. stir in milk, salt and pepper; stir until boiling. Fold in macaroni, sausage mince, parsley and cheese. Fill into greased ovenproof dish. Arrange apple slices on top, sprinkle with breadcrumbs mixed with melted margarine. Bake in a moderate oven 20-30 mins. (350° F. Gas and 275° Elec.)

Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.25.

Curried Egg Mornay

Boil together 1 pkt chicken noodle soup and 1&1/2 cups water for 7 mins. Melt 1 oz marg and 2 tspn plain flour and 1 small dspn curry powder and 2&1/2 cups of milk (add more milk if desired)[,] stir until boiling. Mix in soup and bring to boil again. Add 6-8 chopped hard boiled eggs and 1 tbspn chopped parsley. Place in casserole and top with cubes of buttered bread, bake until golden.

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.6.

Golden Syrup Dumplings (Horse Shit Pudding)

1 T butter
1 egg
1 cup water
1 T butter
1 cup S.R. flour
a little milk
1/2 cup sugar
1 T golden syrup

Method: Rub 1 T butter into S.R. flour. Beat egg with a little milk, then mix into flour & form dough. Divide the mixture into balls and drop into boiling syrup made of water, 1/2 cup sugar, 1 T butter & golden syrup. Simmer for 20 minutes.

Source: contributed by Dale Weckert in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.43.

Curried Peas

1 can peas
1/2 pint milk
butter
salt & pepper
1 finely chopped onion
1 Dspn cornflour
1 Dspn curry powder

Method: Saute onion in butter until tender, add curray [sic] powder, pepper & salt. Stir until blended. Mix cornflour to a smooth paste with a little of the milk. Add remainder of milk to onion mixture, heat to near boiling, thicken with cornflour paste. Drain peas & stir into curry sauce, serve with steak, chops or over buttered toast as a snack.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.12-3.

Cauliflower Custard Savoury

cooked cauliflower
1 egg
1 cup milk
pepper & salt

Method: Beat egg, add milk, pepper & salt, pour onto cooked cauliflower in greased casserole, bake in oven until custard sets.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook. Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p. 11.

Quick Christmas Pudding

6 oz self-raising flour
1 jar Robertson's English mincemeat

Method: Mix together with one beaten egg and a little milk.

Place in greased basin and stand in boiling water. Steam 2-2&1/2 hours. Serve with custard.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.63.

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.

Ham and Gherkin Dip

250 gm cream cheese
1 egg
2 slices ham
4 Tbsp sugar
2 gherkins, chopped
1 small piece butter
1 onion, chopped
2 Tbsp vinegar
1 tsp mustard
6 Tbsp milk

Method: Melt butter over low heat, add beaten egg, sugar and cheese. Leave on heat until it melts. Add mustard, vinegar, pepper, salt, milk and onion. Leave on heat to thicken. Put in a bowl and beat with hand beater. Add gherkins and finely chopped ham.

Source: contributed by Christine Hills in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.10.

Economical Fruit Loaf

(Eggless and butterless).

Soak 1 Cup All-Bran in 1 Cup of Milk for 1 hour.

Then add 1 Cup of Mixed Fruit; 1 Cup of Brown Sugar; 1 Cup SR Flour. Grease tin well and bake in moderate oven.

Source: contributed by Mrs. H. F. B. Haynes in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.65.

Asparagus Soup

1 tsp butter
1 tsp curry powder
2&1/2 cups milk
1 Tbsp dry vermouth, optional
1 small onion, finely chopped
400 gm can Cream of Asparagus Soup
340 gm can asparagus spears, chopped
chopped parsley

Method: Heat butter, add onion and curry powder. Saute until tender. Stir in undiluted asparagus soup and milk, bring to boil. Stir in asparagus spears, return to boil. Before serving stir in vermouth and sprinkle with parsley.

Source: contributed by Lee-Anne Murdoch in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.3.

Pattie's Runny Patties

500 gm mince
1/2 cup milk
1/2 cup S R flour
parsley, finely chopped
1 onion, chopped
1 egg
1/2 cup water
grated carrot
1 pkt chicken or french onion soup
salt & pepper

Method: Mix all together. Place in a jug and pour on the BBQ.

Source: contributed by Wendy Hendry in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.41.

Crunchy Meat Balls in Cheese Sauce

1/2 lb. sausage mince
Salt and pepper
1 tablespoon tomato sauce
3/4 cup rice bubbles
1 small egg

Method: Combine all ingredients into balls, roll in flour and lightly brown in frypan. Lift out into pie dish and prepare the following cheese sauce. Melt 1 dessertspoon butter, stir in 1 tablespoon flour then cook for 2 minutes without browning, stirring well. Add salt to taste, then 3/4 cup milk and stir till sauce boils and thickens. Finally, add 2 ozs. grated cheese and 1/2 teaspoon mustard and stir well. Pour sauce over meat balls and bake in oven about 15-20 minutes.

Source: contributed by Mrs. D. J. Manton, Naracoorte S.C.C. in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.24.

Ham Rolls

1 8-oz. can Heinz spaghetti in Tomato Sauce
1 tablespoon chopped gherkin
4 slices ham
1 tablespoon chutney
1 tablespoon chopped onion

Method: Mix the chutney, spaghetti, gherkin and onion in a bowl. Divide the mixture equally on to the ham slices, then roll up lightly and secure with a toothpick. Place in an ovenproof dish and bake in a moderate oven for 15 minutes or until heated through. If desired top with cheese sauce by melting two cheddar slices in a little heated milk, stirring until melted.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.22 ['Quick Meals from Packets or Tins (Not so economical -- but hasty and tasty!)']

Health Scones

One and a half cups flour, 1&1/2 cups clean bran, 3 teaspoons cream of tartar, 1 teaspoon carb. soda, pinch of salt. Sift all dry ingredients, except bran, twice, and mix well together. Add 1 egg (well beaten) and 1&1/2 cups fresh milk. Make into a very light dough and touch as little as possible. Roll out, cut into shapes and bake in a rather quick oven.

Source: contributed by Miss Rita Altmann, Tanunda 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.114.

Carrot Pancakes

One cup S.R. flour, pinch salt, 1 beaten egg, 2 tablespoons butter, 1/2 cup milk, 1 cup mashed carrots. Scrape, wash and steam carrots till tender, sufficient to make a cupful when mashed. Stir butter into mixture while hot. Sift flour and salt, and make into batter with milk and egg, add carrots, beat till smooth, and cook like pancakes in hot fat in frying pan.

Source: contributed by A. Rigby, Tanunda 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.51.