Savoury Puff Pinwheels

4 sheets ready-to-roll puff pastry
Tomato sauce (or jar of flavoured tomato sauce)
Mixed herbs
200g shredded salami
200g shredded ham
1 small tin crushed pineapple (optional)
250g grated cheese (The amount of filling can vary depending on taste.)

Method: Spread puff pastry sheets with tomato sauce, then sprinkle with any combination of salami, ham, pineapple, cheese and herbs. Do not layer too thick. Roll up pastry sheets tightly and cut into slices. Place onto lined oven trays and bake at 200°C for 15 mins or until puffed and golden.

Variation:
An adult version could include chilli sauce with parmesan cheese and spicy salami and meats.

Hint:
Uncooked pinwheels can be frozen for up to 3 months and baked as above when required.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.198.

Vausage

1 cup cooked green lentils
1 cup cooked mashed potato
1 cup cooked rice
1 cup fresh wholemeal breadcrumbs
1 small onion
4-6 Tblspn gluten flour
2 tsp mixed herbs

Method: Mix together. Shape 1 large tablespoonful into a roll, or patty. Roll in bran and fry in lightly oiled pan, or bake in oven.

Vausage Rolls
Process as above, but do not fry. Wrap roll in a rectangle of thin Basic Pastry. Cook in hot oven until pastry cooked. Serve hot or cold. Size can be varied to suit.

Basic Pastry (Basic Pie Crust, p.51)
2 cups SR flour (white or wholemeal)
3 Tblsn PU [polyunsaturated]-vegetable oil
TONE skim milk

Method: Rub the oil into the flour. Add milk to give the desired consistency. The dough should come cleanly from the bowl and form a soft ball. Roll out on flour or bran to a thin layer. Bake in hot oven 20-25 minutes. An advantage of making the Basic Pie Crust is that it can be rolled out and used for either sweet or savoury pies as required.

Savoury crust: add pepper, herbs, curry, etc.

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]), pp.32 & 51.

Savoury Rounds

2 Eggs (lightly beaten)
Some chopped Bacon Pieces
Mustard
Seasoning
1 pkt Potato Chips (crush with fork as you go) 

Chopped up Pepper
Mixed Herbs

Mix all together.

1 pkt of Puff Pastry

Method: Roll out puff pastry. Spread mixture over. Roll into logs and put into freezer - as is then easier to cut into 1/4" slices. Pop onto tray in moderate oven for 15-20 minutes.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.6.

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.

Helena's Tuna Mornay

125g butter
1 cup plain flour
1 litre milk
1 onion, finely chopped
1 large tin tuna in brine, drained
1 large tin creamed corn
250g grated cheese
1 tablespoon mixed herbs
1 tablespoon ground pepper
1 teaspoon salt

Method: Melt butter and fry onion until golden, add flour and stir for a minute. Add milk slowly using a whisk, and simmer, whisking until thickened and smooth. Season to taste. Add remaining ingredients and cook through, stirring until hot.

Hint: Serve with wholemeal toast.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.101.

Lazy Quiche

3 eggs
1&1/2 cups milk
1&1/2 cups grated cheese
1 medium onion, chopped
3 rashers rindless bacon, chopped
3/4 cup packet pastry mix
Salt and pepper to taste
1 teaspoon parsley flakes
1 teaspoon dried mixed herbs

Method: Place all ingredients in a bowl and mix well. Pour into a greased pie dish and bake for 40 mins at 230-250°C or until lightly browned on top.

Variations: Add any combination of the following ingredients to the quiche: 1 small can of corn kernels; 1 cup of finely chopped red and/or green capsicum; 1 cup of chopped mushrooms. The bacon can be substituted for 1 tin of drained shredded tuna.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.56.

Mushroom Pate

2 onions
500g mushrooms, finely chopped
1 tsp PU-vegetable oil [polyunsaturated]
3 tsp curry powder
1 Tblsp mixed herbs
1/2 cup bran
1/4 cup wheat germ
6 drops Tabasco sauce

Method: Saute onions and mushrooms in oil for 20 minutes, stirring. Mix curry with herbs, bran and wheat germ and add to vegetables. Add Tabasco and mix well. Bake in oiled terrine at 200°C for 1 hour, covered. Serve with chopped raw vegetables and toasted wholemeal triangles.

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.19.

Curried Mince and Pineapple

500 gm mince

1 pkt. vegetable soup

1 dess. curry powder

1 tabs. Steak Sauce

pinch mixed herbs

1&1/2 cups water

Cornflour to thicken (mix to a paste with little water)

[handwritten erratum: 1 x 440 gm tin crushed pineapple]

Method: Brown mince in a little margarine. Using a Large saucepan mix together soup, pineapple, and juice, curry powder, sauce, mixed herbs and water.

Bring to boil stirring continuously until it thickens.

Add mince and simmer, stirring often, approx. 30-40 minutes.

Thicken with cornflour if necessary. Serve with rice.

Source: contributed by Gwen Chambers in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.41.

Beef in Loaf

1 Vienna bread loaf, 1&1/2 lb mince, 2 onions, 2 tomatoes, 1/2 tsp. mixed herbs, bread crumbs from loaf, 4 Maggi beef broth cubes, 1 tbsp. chopped parsley, 1 egg.

Method: Cut off slice along top of loaf, scoop out soft bread to make a shell of crust. Fry mince and onions until brown and drain off excess fat. Add sliced tomatoes and crumbled beef cubes and 1/2 cup water. Simmer 20 minutes or until tender. Remove from heat, stir in bread, parsley and egg. Spoon into hollowed loaf. Wrap in foil and bake in moderate oven 15 to 20 minutes. Replace top (optional).

Source: contributed by Mrs. L. Stock in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.9.

Colonial 'Goose'

1 leg lamb

1 onion

2 cups breadcrumbs

1 egg

1 apple

salt

pepper

1/2 teaspoon nutmeg

2 teaspoons butter

1 tablespoon dried mixed herbs

Method: Carefully remove the bone from the meat by cutting around it so you have a hole through the centre of the leg. (Be smart and see if you can get the butcher to do it!). Beat the egg lightly in a small bowl. Chop the onion finely. Stir the herbs, nutmeg, salt and pepper and onion into the breadcrumbs. Grate the apple. Melt the butter in cup in the microwave. Add butter, egg and apple into the breadcrumb mix and form into a soft dough. Fill the centre hole of the leg with the stuffing and close the ends with a skewer. Insert 'goose' into a roasting bag and place in a roasting dish. Cook half an hour for every 500 grams and add 20 minutes. Oven at 180C.

Remove from oven and allow to 'rest' 5 minutes before carving. 

Serve with vegetables, gravy and mint sauce or crab apple jelly. 

Leftovers are a tasty cold serve, next day.

For a warming winter soup, boil the bone in water or stock with diced soup vegetables, diced apple, salt and pepper. Add pearl barley or rice if liked.

Source: contributed by Rosalie Smith (Maitland) in An Apple a Day. Members Recipes. (Adelaide: The South Australian Country Women's Association Inc., 2018). p.15.

Hare Haselet

A very economical dish, for districts where hares are plentiful.

Cut meat off the bones and mince; add 1/4 loaf of bread, 1/2lb. bacon, onion -- all minced; 1 cup flour and season well with dried herbs; pepper and salt. Mix well together and form into 2 big rolls; put into greased meat dish with a slice of bacon on each roll, and cover with another dish; bake in moderate oven about 2 hours. Eaten cold, this is delicious.

Source: contributed by Mrs. O. Brettig, Lobethal in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.5.

Savoury Casserole

2 cups half-cooked brown rice

1 small can whole kernel corn

1 large onion chopped

1 cup water

1 lb. [500 gm.] minced steak

1 medium can tomato soup

2 rashers bacon, chopped

salt, pepper and mixed herbs.

Method: Place a few knobs of butter in the base of an ovenproof dish. Add layers of rice, meat, tomato soup, drained corn, onion, bacon. Sprinkle with pepper, salt and a pinch of herbs. Add water and cook, covered, in a moderate oven for almost 1 hour or until meat is tender.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.32.

Zucchini Soup

1 tbspn margarine

1 small onion (chopped finely)

1 medium potato, peeled and diced

6 zucchini sliced

1 tspn salt

pepper

1 tspn mixed herbs

2 cups chicken stock

Method: Melt margarine over low heat, add vegetables, herbs and seasonings. Cover and cook gently for 10mins stirring occasionally (do not let vegs brown). Add 1 cup of the stock, cover and simmer for 30 minutes, cool slightly, puree in blender. Add rest of stock and adjust seasonings. Gently reheat, add a little cream if desired and serve.

N. B. Soup can be frozen after pureeing. Makes a bland but tasty soup, ideal for warmer weather.

Variation: 1 bacon rasher, sprigs of parsley or mint and 1 tspn sherry may be added.

Source: contributed by E. Keppler in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.5.

Ham and Corn Slice

1/2 cup SR flour, sifted

1/2 cup instant milk powder

4 eggs

30g melted butter

1/2 cup water

1 cup grated cheese

6 chopped shallots

125 chopped ham

310g can drained corn kernels

1/2 tspn. mixed herbs

salt to taste

tabasco sauce (drop)

1/4 cup chopped parsley

Method: Sift flour and milk together into a bowl. Combine eggs, butter and water. Pour into flour mixture and beat until smooth. Fold in remaining ingredients. Spoon into a shallow greased ovenproof dish and bake in a 180C oven about 25 mins. Serve sliced with salad. Serves 6.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.19.

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.

Creamed Beef Delicious

1 lb. lean steak cut fine or 1 lb. mince.

1 slice bacon

1 small onion

1.1/2 cups milk

1 large tbspn. flour

1 tbspn. butter

1/2 tspn. mixed herbs

Pepper and salt

Parsley

Method: Mince or chop onion and bacon small. Fry in butter for five minutes. Mix parsley with steak, add flour, herbs and seasoning. Cook for about 10 minutes, stir in milk and bring to boil. Put in casserole and simmer gently for about one hour. Serve with sippets of toast and sprinkle with parsley. Makes an excellent mornay.

Source: contributed by J. Sheldrick in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.19.

Frimsel Soup

3 or 4 quarts [3 or 4 lts.] stock

2 turnips

3 carrots

1 onion

1 head celery

1 bunch mixed herbs

1 lb. [500 gm.] frimsels

1 pinch saffron

Method: Cut the vegetables as for Julienne soup, boil well in the stock until cooked. Half an hour before serving add the frimsels and saffron.

FRIMSELS: Beat an egg well with a pinch of salt, then sufficient flour (wholemeal) to thicken it enough to roll out. Roll as thin as a wafer, allow to dry, then fold and cut as thin as vermicelli; add these to soup.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.15.

Chicken Spread

Melt 2 tabspns. butter and fry 2 chopped onions. Add 1 pkt. Spring Vegetable Soup, 1/2 cup grated cheese, 1 lge. diced tomato and 1 tspn. mixed herbs. Simmer one minute. Stir in a beaten egg and cook for a further 1 minute. Allow to cool and use in sandwich fillings or on French rolls.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.6.

Chicken of the Sea Mornay

1 large tin tuna

1 medium onion

3 rashers bacon

1 cup macaroni

2 tablesp. butter

2 large tablesp. grated cheese

1&1/2 pts. milk

2 large tablesp. plain flour

1 wine glass sherry

pinch mixed herbs

pinch salt

Method: Melt butter and saute chopped onion, adding pieces of bacon. When nearly cooked add flour gradually, then slowly add milk to make white sauce. While cooking add 1/2 grated cheese, herbs, salt to taste and sherry. When cooked add tuna and cooked macaroni. Place in greased casserole, top with bread crumbs, rest of cheese and daubs of butter. Brown in oven.

Source: contributed by Mrs. R. Forgan in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.18.

Mock Turkey (Made with Tomato Soup)

1 onion
1 tsp butter
little water
1/2 tin tomato soup
1/2 tsp mixed herbs
2 eggs
2-3 oz grated cheese
salt
pepper

Method: Place in frypan, onion chopped small, butter and a little water. Boil till tender. Add tomato soup, mixed herbs, salt and pepper. Add the slightly beaten eggs and grated cheese. Do not boil after the last two ingredients are added - just thicken. Add extra cheese for a thicker spread.

Source: contributed by L. Christophersen in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.16.

2008: celebrating a blogging anniversary by revisiting some classics.