Carrot Salad

3 lb carrots
1/2 cup oil
3/4 cup vinegar
1 onion, chopped
1 tsp mustard, mixed to a paste
1 tin tomato soup
1&1/2 cups sugar
1 capsicum, chopped
1 tsp Worcestershire sauce

Method: Cook carrots until just tender. Bring remaining ingredients to boil. Add to carrots. Bottle and allow to stand 1 week before using. Keeps for months in the fridge.

Source: contributed by Lynn Hancock 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.15.

Mum's Oyster Mornay

12-18 oysters
1 pkt chicken noodle soup
1 chopped onion
1 tbsp butter
2 tbsp flour
3 tbsp grated cheese
1&1/2-2 cups milk
1/2 tsp lemon pepper
2 tbsp lemon juice
1 tbsp chopped mint

Method: Melt butter and cook onion. Add chicken noodle soup and cook a few minutes. Mix in flour, 1 tbsp at a time and then add milk gradually. Stir in cheese, juice, pepper and oysters. Cook until thickened. Serve garnished with mint. Can also be served in vol-au-vent cases.

Variation:
1. Omit chicken noodle soup and add 10 drops Tabasco, pinch basil, celery salt, 1 tspn dry mustard, 2 tbsp cream and 1 cup cooked chopped carrot.

Source: Contributed by Norma Whitmarsh (Ceduna) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.89.

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.

Economy Meat Loaf

1 lb. finely minced beef steak

1/4 lb. diced bacon

1 cup rolled oats

1 egg

1/4 chopped onion

1 cup cooked tomatoes (can use tinned ones with juice drained off)

1 tspn. salt

1/4 tspn. pepper

1 tspn. mixed mustard

Method: Beat the egg and combine with all the other ingredients, mixing thoroughly. Pack into greased and crumbed ovenware dish and bake in a moderate oven 1 hour. Eat hot or cold.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.94.

Veal Cutlets Princess

Six Cutlets, 300 ml water, 1 onion, 500 g peas, salt and pepper, mint, 2&1/2 teasp. gelatine.

Potato salad -- 1 litre boiled potatoes, 1 white onion, parsley, 1/2 teasp. made mustard, pinch salt, little pepper, juice 1/4 lemon, 1 cup cream.

Method: Trim the cutlets, simmer gently with the water, onion, salt and pepper for 3/4 hour. Cook peas with the mint. Rub the peas through a sieve, add 2/3 cup of the stock in which the gelatine has been dissolved. When nearly set, coat the cold cooked cutlets with the jellied peas. Place in the refrigerator and leave till quite firm.

Serve with potato salad. -- Dice the potatoes when cold. Chop onion finely with a little parsley. Mix thoroughly and serve with cream dressing thus: Put in a bowl, mustard, salt, pepper and lemon juice. Add very gradually, cream, stirring all the time.

Source: contributed by Miss L. C. Symons (Robertstown) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [January 4, "Additional Prize (With Potato Salad)"].

Spiced Beef and Spaghetti Mornay

1lb Mince Meat

1 lge chopped Red Capsicum

1 level tspn Curry Powder

1 level tspn Mustard Powder

1 cup cooked Peas

Salt & Pepper to taste.

1 lge chopped Carrot

1 lge chopped Onion

1 lge chopped Apple

1 tin Tomato Soup

1 cup cooked Spaghetti

Method: Sauté mince & onion till brown. Add all ingredients except peas and spaghetti. Simmer for 1/2 hour. Then add peas & spaghetti 5 mins before serving.

Source: contributed by R. Hore in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.20.

Ham Dip

125g cream cheese

1 can devilled ham

1 tspn mustard powder

dash of tabasco sauce

salt and pepper to taste

1 tbspn sherry

Method: Combine all ingredients in a bowl. Beat until smooth and creamy. If necessary thin out with a few drops of milk. Serve with crisp crackers and celery sticks.

Source: contributed by T. Rosenzweig in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.