Noodle Stuffed Loaf

Loaf:- 2 cups coarse breadcrumbs, 1kg mince meat, 1/4 cup finely chopped onion, salt, pepper, 1 beaten egg.

Filling:- 1 pkt Maggi 2 min noodles curry flavour, 30g melted butter, 1/2 cup chopped red capsicum, 120g sliced mushrooms, 1/4 cup chopped parsley, 1/2 cup peas, 1/2 cup grated cheese.

Method: Combine loaf ingredients, mix well. Cook noodles in water, drain. Sprinkle sachet over, then add other ingredients. Place half loaf mixture into greased loaf tin. Spread filling on top then cover with remaining loaf mixture. Bake 350deg. for 1 hour. Serve hot or cold.

Source: contributed by J. Davill in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.7 ['Potpourri' insert].

Crunchy Salad

2 pkts 2 Min. Chicken Noodles, soak in 1.1/2 cups of boiling water with:

2-3 tsp sugar

1/4 cup oil

3/4 cup vinegar

Let cool.

Slice finely:

1/4 cabbage

bunch spring onions

2 sticks celery

8 tbs slivered almonds

Pour noodle mix over top of mixed salad.

Even better to eat - next two days.

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

Granny's Cabbage & Noodle Salad

Dissolve 2 heaped dessertspoons sugar in a cup of boiling water. Add 4 tbsps vinegar, 1/2 cup oil and 2 sachets of 2 minute noodles' seasoning. Crush noodles, add liquid and cover for 2 hours. Then add chopped spring onions, celery, cabbage and toasted almonds and chill.

Source: contributed by J. Lehmann in Burra Kindy Cookbook (Burra, 2002)