Baked Tofu Balls

(Tofu is soybean curd, available from health food shops)

1 finely chopped onion
2-3 cloves garlic
1 block Tofu drained and mashed
2 eggs
1/2 cup dry breadcrumbs
1/2 cup grated parmesan or matured cheese
1/4 tspn. nutmeg
1/4 tspn. oregano
1/2 tspn. basil
2 tspns. soy sauce
1/4 cup finely chopped parsley

Method: Preheat oven to 350°F. Oil a baking tray. Fry onion and garlic gently in small quantity of butter till soft. Beat eggs into Tofu until smooth. Mix in all other ingredients, stir well. Shape into 2" balls. Bake balls in oven 15 mins. each side until golden brown.

Source: contributed by Lyn Leader-Elliott in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.16.

Fish with Oyster Sauce

Small tin oyster soup or part of large one

Thick fillets of snapper or South Australian whiting

Half cup of milk

1 dessertspoon anchovy sauce 

Wineglass of dry sherry

2 tablespoons butter

2 ozs. or less of extra butter

Grated Parmesan cheese

Method: Grease Pyrox [sic] dish and lay fish fillets therein. Pour over wine. Mix other ingredients and pour over. Cover top with cheese. Cover with alfoil. Bake in over [sic] 35 to 40 minutes.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.29.

Creamy Fish Pie

50g (2 oz.) butter

1 small onion

2 tablespoons cornflour

1 cup milk

Salt and pepper

250g (8 oz.) salmon or tuna

1 dessertspoon lemon juice

One 23cm (9") cooked pastry shell

Method: Melt butter and fry onion without browning. Blend cornflour, add milk and stir until thickens. Add salmon or tuna and lemon juice, season with salt and pepper. Cool slightly before placing into pastry shell. Mix 1 cup breadcrumbs and Parmesan cheese together and sprinkle on the top.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.25.

Curried Egg Salad

8 eggs
2 sticks celery
4 shallots
3 tablespoons chopped parsley
6 slices of bread
60g butter
3 tablespoons grated parmesan cheese
Lettuce leaves

Method: Boil eggs. Arrange lettuce on platter and on one side place boiled eggs cut into halves. Mix together celery, shallots and parsley and spoon into a row alongside eggs. Place in refrigerator. Remove crusts from bread and cut each slice into 3 rounds using 4cm cutter. Put rounds on an oven tray; brush with melted butter and sprinkle with parmesan cheese. Bake in moderate oven 10 mins or until golden. When cool place next to celery mixture. Offer curry mayonnaise separately.

Curry Mayonnaise: heat 60g butter in pan and sauté 1 finely chopped onion. Add 1 tbspn. curry powder. Cook 1 min and allow to cool. Combine this with 1/2 cup mayonnaise and 1 tbspn. lemon juice. Beat in 1/2 cup cream till soft peaks form.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.56.