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.

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.

Country Rice Salad

3 cups cooked brown rice (1 cup uncooked)
125g. mushrooms, sliced
1 red or green pepper, chopped
3 shallots, chopped
2 sticks celery, chopped
2 tomatoes, diced
1/2 cup chopped walnuts
salt and pepper to taste
1 cup diced cheese
1/4 cup chopped parsley

Dressing: 1 cup French dressing, 1 clove garlic, crushed, 1/2 cup Fountain Stir Fry Sweet & Sour sauce, 1 tbspn. finely chopped peanuts or crunchy peanut butter, 2 tspns. sesame seeds.

Method: Combine rice, mushrooms, pepper, shallots, celery, tomatoes and nuts. Season to taste with salt & pepper. Blend all dressing ingredients thoroughly. Pour over rice and toss well. Allow 1 hour to stand before serving if possible. Garnish with a few extra mushrooms, chopped parsley and cheese.

Serves 4.

Source: contributed by Dagmar Preusker in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), pp.12-13.

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

Rabbit in Mustard Sauce

1 rabbit
2 tbs plain flour
1 cup white wine
1 cup cream
2 tsp hot English Mustard
250g sliced mushrooms
2 med onions or 3 tbs dried onion (pre-soaked)
butter & oil for frying

Method: Prepare rabbit by cutting into neat joints and wipe dry. Dust with flour. Heat butter & oil and fry pieces until nicely browned, then add chopped onions and cook well and remove from saucepan. Stir the flour into the fat in the roux method, adding the wine and a cup of water or stock and season to taste. Return rabbit and onions to sauce and cook gently for 1-1&1/2 hours, adding more liquid if necessary. Add sliced mushrooms and mustard and cook for further 15 mins. Add cream and reheat, but do not boil.

Serve garnished with chopped parsley. Creamed potatoes or plain boiled rice and any green vegetable or a lettuce salad with chives and French dressing may accompany dish.

Serves 6-8.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.25 ['Autumn Menu']

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.

Kidney Stuffed Mushrooms

125gm chopped lamb kidneys
6-8 med. mushrooms (remove stems and chop finely)
2 rashers of bacon chopped finely
1 chopped onion
2 small teaspoon worcestershire sauce
2 tabs. chopped parsley
1/2 cup grated mixed tasty and cheddar cheese
1 teas. soy sauce

Method: Combine chopped kidneys, bacon, onion and mushroom stems and sauces. Cook on High 4 minutes stirring once. Stir in half parsley mixture, place mixture in mushroom caps. Cook on High 4 minutes or until cheese is melted, after topping with remaining parsley cheese mix.

Source: contributed by Margaret Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.24.

Australian Curried Steak Casserole

2 oz. mushrooms

1 large onion

1 dessertspoon curry powder

1 oz. sultanas

1 dessertspoon coconut

1/4 pint stock water

1 large apple

2 oz. butter

1 16 oz. can stewed steak

1 oz. raisins

1 dessertspoon plain flour

Salt and pepper

Rice, carrots and hard boiled eggs to garnish

Method: Chop the mushrooms, onion and apple and fry in butter. Add the steak, sultanas, raisins, coconut and flour and blend well. Finally, add the stock and season to taste. Transfer to a covered casserole and cook in a moderate oven for approximately 20 minutes.

Serve garnished with fluffy rice, carrots and sliced hardboiled egg.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.35.

Vegetable Rice Pie

Base:

3/4 cup rice - cook and mix with 1 egg.

Press mixture over base and sides of greased 9" pie plate.

Filling:

250 g zucchini sliced

125 g mushrooms

1 small red capsicum chopped

3 eggs

1/2 cup milk

oregano, salt, pepper, paprika, garlic

150 g mozzarella cheese, sliced

80 g butter

1 onion

Method: Heat butter, saute chopped onion and garlic. Add zucchini, mushrooms, capsicum and stir till tender. Put into rice base.

Beat eggs and milk and add oregano, salt and pepper and pour over vegetables.

Arrange cheese over top and sprinkle with paprika.

Bake in a moderate oven until pie is set and cheese is golden brown - about 30 minutes.

Source: contributed by Marione Mansfield in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.11.

Mushrooms and Bacon

3 slices bacon

2 mushrooms for each slice

Method: Prepare mushrooms. Melt in pan piece of butter size of an egg. Put in mushrooms, sprinkle with pepper and salt, and cook till you prepare bacon. On each piece of bacon lay mushrooms; serve hot.

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.29.

Mushroom Soup, Easy

Serves 2

450 g can mushroom soup

25 g butter

125 g mushrooms

3/4 cup milk

3/4 cup water

1/4 cup apera (sherry)

Pepper and salt to taste

Method: Melt the butter in a large saucepan and sauté chopped mushrooms on medium heat for 5 minutes. Add can of mushroom soup, stir in milk and water until hot, but not boiling. Stir in sherry, pepper and salt if needed. Serve in hot bowls.

Source: contributed by Dianne Gray in A Dash of QAC: A Sprinkle of Sweet and Savoury from our Members (Adelaide: Queen Adelaide Club, 2020), p.125.

Chicken Ooh La La!

2.1/2-3 lbs. chicken cut into pieces

2 onions (chopped)

1 clove garlic (crushed)

2 tablespoons red & green pepper diced

1/4 lb. sliced mushrooms

4 rashers bacon (diced)

2 or 3 peeled sliced tomatoes

1 stick celery (diced)

3 tablespoons flour

salt and black pepper

1 teaspoon mustard

1/2 cup white wine or dry sherry

1 large tin cream of chicken soup

Oil or butter for frying

Method: Cut chicken into bite size pieces and roll in dry ingredients. Heat butter in heavy pan[,] add mushrooms, peppers and onions. Cook gently with lid on till tender then drain. Now brown coated chicken all over. Add remaining flour etc. garlic, bacon, wine, tomatoes, soup and celery. Cook gently with lid on for 30 minutes. Add peppers, mushrooms and onions and cook another 30 minutes. Place onto flat dish and serve garnished with mashed potatoes and parsley.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.52.

Curried Pasta Salad

Salad can be made 2 days ahead.

1 cup pasta

1 med green pepper, chopped

100gms baby mushrooms chopped

1 med red pepper chopped

2 tbspns chopped chives

Method: Cook pasta till tender, drain. Place in a large bowl with peppers, chives & mushrooms.

Curry Dressing:

2 tbspn curry powder

1 tspn castor sugar

1/4 cup white vinegar

1/2 cup oil

1 tbspn cream

Combine curry powder & sugar in bowl, gradually stir in oil, vinegar & cream.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.57.

Creative Liver Pate

1 kg chicken livers

250 g butter

3 tabspns brandy

1 onion, chopped

1 red capsicum, chopped

3 rounds ham, chopped

1 tspn salt

1 chicken cube

1 sprig fresh thyme

1 tspn French or Dijon mustard

1/2 tspn fresh nutmeg

fresh ground black pepper

Method: Wash livers. Melt half the butter, add livers and toss. Add onion, capsicum and ham, and toss. Simmer gently 5 minutes. In a separate pan warm the brandy. Turn off the exhaust fan, pour brandy over livers, ignite and shake. Put lid on pan, simmer gently about 10-15 minutes. Remove pan from heat and cool a little. Tip contents into food processor, and add all remaining ingredients - blend till smooth.

Creatively add either walnut pieces, or blanched almonds, or sliced mushrooms or slice stuffed olives or ……

Garnish to serve accordingly.

Note This pate freezes really well, and children love it.

Source: contributed by Alvena Hall in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.5.

Lovely Salad

2 cups curly pasta, cooked

1/2 red capsicum

1/2 cup sweetcorn

1/2 cup crushed pineapple

curry powder

cream

1/2 cup peas

1 onion, chopped

6 mushrooms, sliced

home-made mayonnaise

oil

peanuts

Method: Combine all of the ingredients. Add mayonnaise (see below), curry powder, oil, cream and peanuts to taste. Mix well.

Home Made Mayonnaise

1 can condensed milk

1/2 cup vinegar

1 egg, beaten

1 teaspoon salt

2 teaspoons dry mustard powder

Pour condensed milk into a bowl, add salt, mustard, vinegar and egg. Mix thoroughly until thick. Store in sealed container in refrigerator.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.18.

Avocado Carbonara

1&1/2 cups small spiral pasta, 2 rashes [sic] bacon, 2 tabs. butter, 1 Avocada [sic] (diced), 60gm cheddar cheese grated, 4 tabs. crea[m], 1 egg, pepper to taste

Method: Cook pasta in slightly salted boiling water. Saute bacon in butter, add the avocado, the drained cooked pasta, cheddar cheese, cream[,] egg and pepper - mix thoroughly to-gether. Heat through and serve on a heated plate. Serves 4 as an entree. Freezes wel[l]. Egg is not necessary. Sliced mushrooms, cooked with bacon and added is tasty.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.40.

Macaroni or Spaghetti with Mushrooms

4 oz. mushrooms

1 tspn. butter or oil

1 oz. macaroni

16 oz. tin mushroom soup

grated cheese

Method: Wash and slice mushrooms. Fry gently in butter. Reserve juices in pan. Cook macaroni until tender. Heat soup, but do not boil. Drain macaroni. Stir in mushrooms and oil or butter they were cooked in. Add soup and serve piping hot with grated cheese.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.20.

Curried Tuna

Saute 2 sliced onions and 1 small apple into 1 tablespoon margarine. Stir in 1 heaped tablespoon flour, 1 teaspoon curry, 1 dessertspoon sugar, 1 teaspoon salt, 1 dessertspoon sultanas. Cook for one min. Add 2 cups water, stir till boiling. Drain 1 x 15 oz. tin tuna. Add tuna to mixture, then add mushrooms and finally add 1 dessertspoon chutney or plum jam. Serve with boiled rice and peas.

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.

Mushroom Pate

4oz mushrooms finely chopped

1 oz butter

8 oz cream cheese

8 oz liverwurst

2 tablespoons wine vinegar

Method: Saute chopped mushrooms in melted butter until golden brown. Drain well. Add remaining ingredients and beat well. Pour mixture into oiled long tin previously lined with aluminium foil. Chill. Serve with biscuits (or dark rye bread) and radishes.

Source: contributed by C. Anderson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.8.

Cabbage Vegie Dish

I often cook this dish whilst staying in the caravan as it only uses the one saucepan and hot plate. It's rather nice with barbecues as a change from salads.

Place 1 oz. margarine in a large saucepan and melt, add sliced celery, thin rounds of carrots, capsicum sliced, small sprigs cauliflower and rough chopped cabbage. Stir melted margarine through vegies, sprinkle with pepper, replace on hot plate, medium heat, lid on - takes 10 to 15 mins. Do not overcook. Mushrooms and/or bacon can be added.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.43.