Barbeque Fruit Sauce

3/4 cup onions, finely chopped
3 tsp prepared mild French mustard
8 peach halves, cooked or canned
120ml peach juice (no added sugar)
50ml white wine vinegar
1/2 cup tomato sauce
2 tsp W'stershire sauce

Method: Cook onions over low heat, stirring frequently for 2 minutes. Add vinegar, mustard and W'shire sauce and stir for 3 minutes. Stir in peaches, juice and tomato sauce, reduce heat and simmer until mixture thickens, 15-20 minutes.

This is delicious served over boned and skinned chicken.

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]), p44.

Asparagus Cheese Sandwich

30g butter

1 tspn. french mustard

4 slices bread

340g can asparagus spears, drained

3/4 cup grated tasty cheese

2 chopped shallots

paprika

Method: Combined butter and mustard in dish, cook on HIGH 30 seconds. Brush bread on both sides with mustard butter. Place two slices bread on flat dish, side by side. Place asparagus on top, cover with about 1/2 cup of cheese, top with remaining bread. Combine remaining cheese with shallots, sprinkle over bread, sprinkle lightly with paprika. Cook on HIGH 2 minutes or until cheese is melted.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.175.

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.

Glazed Ham

Plumrose shoulder ham

1/2 cup brown sugar

1 desspn corn flour

white vinegar 1 desspn

pineapple rings

pineapple juice

2 tspn french mustard

Method: Fasten pineapple rings to ham with tooth picks. Mix other ingredients together and pour over ham, bake 20-30 minutes in moderate oven. Basting frequently.

Source: contributed by D. Frances in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.79.

Bean Tuna Bake

2 cups white sauce made with skim milk / 1 teas. french mustard / 125g tasty cheddar cheese grated / 1x 740gm can three bean mix drained / 1x 440gm can tuna in brine (drained & flaked) / 1 teas. fresh lemon juice / 1 cup soft breadcrumbs (wholemeal).

Method: Blend french mustard and cheese with prepared white sauce. Stir till smooth and remove from heat. Place half of the three bean mix in greased casserole dish, and spread tuna over top. Sprinkle with lemon juice and pour over half sauce. Add remaining beans and spread remaining sauce over. Sprinkle breadcrumbs evenly over top. Bake in pre-heated oven 180C for 30 minutes, until heated through and golden brown. Serve with side dishes of vegies. Serves 6.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.20.

Green Peppercorn Steaks

2 Fillet steaks

2 oz Margarine

1 tbspn Flour

1 Beef stock cube

2 tbspns Cream

1 tspn green Peppercorns

2 Shallots

1 cup Water

1 tspn French Mustard

Salt and Pepper

Method: Using a small, sharp knife, cut a small pocket along the centre edge of each steak, fill each with 1/2 tspn of green peppercorns - secure openings with 1 or 2 matchsticks. Heat butter in pan, add steaks and cook till brown and cooked on both sides. Remove steak from pan, keep warm while preparing sauce. Add chopped shallots to pan drippings, cook for 1 or 2 minutes. Gradually add water, add crumbled stock cube, stir till sauce boils and thickens slightly. Add cream, mustard, salt and pepper. Spoon sauce over steaks. Serves 2.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.24.

Layered Salad

1/2 small lettuce, shredded

250g finely chopped mushrooms

1 cup tasty grated cheese

2 tsp lemon juice

1 cup frozen peas

3 hard boiled eggs, diced

2 tsp french mustard

2 tbs sour cream.

Place in large bowl in layers

Make Dressing -

1 cup mayonnaise

1 tbs sour cream

2 tsp French mustard

2 dsp lemon juice

Method: Mix together and pour over salad, leave overnight (refrigerated) if possible or make the same day. Place a layer of finely diced tomatoes and spring onions or red onions and parsley. Top off with crispy diced bacon.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.18

Jenny's Chicken Casserole

Seasoned flour: wholemeal flour with some garlic salt, mixed herbs, paprika, oregano, pepper, mixed

2 rashers bacon, cut small

Method: Toss chicken pieces in flour and brown in frying pan. Put into casserole and sprinkle on the bacon. Cover and bake in moderate oven 50 mins.

Sauce:

1 sm can champignons

1 sm can mushrooms in butter sauce

butter to saute

1 sm dsp French mustard (with seeds)

1 dps flour

1 lge chopped onion

Saute onion in butter. Remove from pan. Mix mustard and flour in butter, add juice from chicken. Make into thick sauce with juice from champignon tin and a little milk and cream. Add onion, champignons, mushrooms, and mix. Pour over cooked chicken and return to oven for 10 minutes. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.36f. ['Winter Menu']

Potted Cheese

3 cups grated very tasty cheddar cheese

salt

1 x 225 g. can Nestle reduced cream

2 tablespoons butter, melted

1 teaspoon French mustard

good pinch cayenne pepper

2 tablespoons port

Method: Put the cheese into a bowl, add the mustard, salt, cayenne pepper, reduced cream, port and melted butter, combine thoroughly. Pack into small container cover with foil or plastic wrap, tie securely and store in the refrigerator for three days before using.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.

Quick Chicken Stroganoff

500g chicken breast cut into strips

1 can Rosella cream mushroom soup

2 tbsp Rosella tomato sauce

1tsp French mustard

1 tbsp oil

1/4 cup sour cream

Method: Brown chicken in oil. Add soup, tomato sauce and mustart [sic]. Simmer for 5 mins. Stir in sour cream, reheat and serve with rice and enjoy.

Source: contributed by L. Robinson in Burra Kindy Cookbook (Burra, 2002)