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.

Chinese Meatballs

500 gm sausage meat
2 eggs
1 tsp sugar
1 tsp curry powder
1 onion, chopped
1 cup cabbage, shredded
1/4 cup S R flour
1 dsp soy sauce

Method: Mix all together and chill for 1 hour. Roll into balls and fry.

Source: contributed by Kae Stacey 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.12.

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.

Chicken and Beef Balls

1 pkt. chicken noodle soup, 1 cup soft bread crumbs, 1 small onion, 1 lb. minced steak, 1/2 lb. sausage meat, 1 egg.

Method: Add chicken noodle soup to 1/2 pt. boiling water and cook 5 minutes. Cool, place in basin, bread crumbs, onion (finely chopped), minced steak, sausage meat and egg. Add cooked soup mixture, and combine evenly. Shape into medium sized balls and roll in flour (little paprika optional). Cook and brown in hot shortening. Serve hot with spaghetti and tomato sauce.

Source: contributed by Mrs L. K. Stock in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.17.

Poor Man's Fillet Mignon

1 lb. mince
1/2 lb. sausage meat
2 cups white bread crumbs
2 eggs
Mixed herbs - 1 teaspoon
1 dessertspoon Soy Sauce
1 large onion grated
1 tablespoon fresh chopped parsley
1/4 teaspoon each of Tarragon, Oragano [sic], onion salt, and Garlic salt
For a change I sometimes add some crushed pineapple

Method: Combine all ingredients as for hamburgers. Rolling in flour, make patties about 3" wide and 1" thick, then wrap around with a piece of bacon and secure with tooth picks. Cooking in a frypan. Heat a little oil and sear both sides of patty to seal in juices and then reduce heat. Don't forget to keep turning them so they don't burn and they'll take approx. 1/2 hour to cook. 5 minutes before serving heat a large tin of mushrooms in butter sauce. To serve, remove toothpicks, place on dinner plates and cover with mushrooms. I usually serve with hot veges, but they are just as nice with salads.

Source: contributed by Joy in More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.7.

Savoury Sausage Supper

1 lb pork sausage meat
2 large onions
2 large cooking apples
4 tomatoes
2 large potatoes

Method: Put half the sausage meat into the bottom of a straight sided dish and press to fit the sides. Place a layer of sliced onion, followed by sliced apple on top. Repeat these three layers and follow with a layer of sliced tomatoes. Complete with a layer of sliced potatoes.

Cover and cook in the middle of the oven 350°F (180°C) for 3/4 hour. Take off the lid and cook for a further 15 minutes to brown potatoes. Serve with mushrooms and peas.

Serves 4.

Source: contributed by Pat Meads in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.38

Sausage Balls with Apple Rings - England

1 lb. sausage-meat

A little flour

1 lb. cooking apples

A little milk

Fat for frying

Fried bread

Method: Form the sausage-meat into balls and lightly roll in flour. Wipe the apples and core them. Cut into rings about 1/4 in. thick, the same number of rings as sausage balls. Dip in milk and then in flour, and fry with the sausage balls. Serve on fried bread, with each sausage ball sitting on an apple ring.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.22.

Porcupine Meat Balls

1 pkt. Beef Rice-a-Riso, 1 lb. Hamburger mince, 1/2 lb. sausage meat if liked, 1 grated onion, 2 tabs oil, 3/4 pint water, 1 tabs. Holbrooks Worcestershire sauce, 1x10 oz. can tomato soup

Method: Thoroughly combine uncooked rice-a-riso, and the sachet contents with meats and onion, shape into balls with wetted hands. Brown in heated pain (with oil), shaking continuously.

Combine soup, water and sauce and pour over meat balls. Simmer with lid on for 25-30 minutes, or until meat balls are tender. Serve with vegetables. This is quite nice just using plain rice and you can always add extra flavouring to replace the sachet contents from Packet mix.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.43.

Meat Loaf Roast

500 gm mince
500 gm sausage meat
1 egg
1 pkt. Dutch Curry Soup
1 cup breadcrumbs

Method: Combine all ingredients[,] form into a roll - place in baking dish with a little dripping and vegetables around it and cook about 1&1/2 hours in mod-hot oven. What is left is really good cold in a sandwich.

Source: contributed by Dulcie Stacey in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.37.

Pineapple and Sausage Patties

1&1/2 lb. sausage meat

2 cups soft white breadcrumbs

1 tbspn. mixed herbs

salt and pepper to taste

1 cup drained pineapple pieces

1 chopped onion

Method: Roll in flour, egg or breadcrumbs. This mixture can either be made into a loaf and roasted, or rolled into patties and fried.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.99.

Surprise Meat Balls

250g minced topside

250g sausage mince

1 pkt. chicken noodle soup

1 finely chopped onion

Method: Combine the topside, sausage mince, 1 packet chicken noodle soup, and the onion. Mould meat ball mixture around a button mushroom. Dust with flour, dip in beaten egg and roll in a mixture of 1&1/2 cups breadcrumbs and 1/4 cup sesame seeds. Fry in a little oil until golden. It makes about 12.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.102.

Savoury Slices

1 sheet short crust pastry (10" square) brush with beaten egg and cover with following mixture: -

1 tbspn worcestershire sauce

1 tbspn tomato sauce

100g grated Kraft cheese

2 bacon cubes crushed or bacon bits

Roll up firmly but not too tightly. Brush lightly with egg and cut into thin slices (makes approx 30) and bake in a hot oven 450F for 10-15mins until a nice brown. Serve hot or cold.

Alternative filling: brush pastry with worcestershire sauce and cover thinly with sausage meat (approx 200g) pat evenly with damp hands. These may be cooked in toaster oven. Other savoury rolls can be made with a bread base instead of pastry. Cut a sandwich loaf of bread lengthwise in thin strips, butter and cover with mixture as above. Roll and cut in slices and bake until a nice brown.

Another nice filling: spread bread with butter then vegemite and sliced cheddar cheese, roll and slice and back.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.8.

Meat Loaf

500g lambs fry

1 cup soft breadcrumbs

1 tsp Worcestershire sauce

1 tsp lemon juice

500g pork or sausage mince

1 tsp salt

Pepper to taste

1 egg, beaten

Method: Cover the lambs fry with water and simmer for 5 minutes. Drain the liquid and reserve for use as stock. Put the lambs fry and onion through the blender. Add remaining ingredients except the bacon. Add 1/2 cup stock. Pack into a loaf tin. Top with the bacon. Bake in moderate oven for about 45 minutes.

Source: Recommended by G. Matthewman in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.29.

[onion and bacon are missing from the ingredient list]

Meatloaf in BBQ sauce

500g sausage meat

500g mince meat

1 cup bread crumbs

1 onion

2 tbs curry powder

salt and pepper to taste

1 tbs parsley

1 egg

1/2 cup milk

1/2 cup water

Garlic

Method: Combine everything together, mould in casserole dish, into an oval shape. Cook in moderate oven for 45 mins, then make the BBQ Sauce, see below. Discard the liquid and pour over the BBQ sauce, cook for 30 mins basting often.

BBQ Sauce

1/2 cup water

1/2 cup tomato sauce

1/4 cup worcestershire sauce

2 tbs vinegar

1 tbs coffee

30g butter or margarine

2 tbs lemon juice

1/4 cup brown sugar

Mix all ingredients in saucepan till dissolved.

Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.28

Sausage Meat Tart

500g sausage meat

1 cup milk

1 onion

1 packet chicken noodle soup

2 eggs

Short Pastry: -

2 level tablespoons lard or dripping

1 level tablespoon butter

1/2 small cup milk

1.1/2 cups S.R. Flour

1/2 teaspoon vinegar

Method: Beat lard and butter to a cream with vinegar and a pinch of salt. Then add milk and flour. Line a dish with pastry, put in mixture and bake in a moderate oven.

Source: contributed by N. Smart in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.35.

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.

Meat Patties

500 gm Mince

3 cups S.R. Flour

1 can Bear Brand Evap Milk

1 pkt Chicken Noodle Soup

500gm Sausage Meat

2 Eggs

1 pkt French Onion Soup

Method: Soak soup in 1 cup boiling water. Add meat[,] eggs, S.R. Flour, Bear Brand Milk. Mix well, make into patties & cook.

Source: contributed by H. Hackett in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.21.