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.

Savoury Bran Stuffing

1/4 cup margarine

1/2 cup water

1/4 cup finely chopped celery

1 small onion, chopped

1 tablespoon dried parsley flakes

440 gm. can cream of mushroom soup

1 egg, lightly beaten

1 cup All-Bran or Bran Buds

4 cups Kellogg's Seasoned Corn Flakes Crumbs

Method: Melt margarine in a large saucepan. Remove from heat and add remaining ingredients. Mix well. Spread mixture into a greased baking tray and bake in a moderate oven, 180C gas, 190C electric (350F gas, 375F electric) for 30 minutes or until lightly browned and set. Cut into squares and serve with roast meats. (6 servings)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.33.

Egg and Bacon Pie

3 eggs

1.1/2 cups grated cheese

1 onion chopped finely

1/2 cup chopped bacon

1.1/2 cups milk

3/4 cup pastry mix

Method: Beat eggs and add to all other ingredients. Pour into greased tart plate. Sprinkle with parsley flakes. Cook 45-50 minutes in moderate oven.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.17.

Mum's Pasties

500g best mince

250g Granny Smith apples

250g carrot

shake pepper

puff pastry sheets

250g onion

500g potatoes

1/2 dsp salt

parsley flakes

Method: Grate or mince vegetables and mix all together with remaining ingredients. Put mix on strips of pastry - allowing a bit extra for folding. Glaze with beaten egg, prick with fork a few times and seal ends. Cook in a moderate oven for 1/2 hour.

Source: contributed by A. Klienig in Burra Kindy Cookbook (Burra, 2002)

Tomato French Onion Soup

1 pkt. French Onion soup
1 can tomato soup
1 litre water
1 tspn. garlic granules
1 onion, diced
Pinch oregano

Method: Make up French onion soup as per directions. Fry onion in a little oil, add rest of ingredients to French Onion soup and simmer for about 15 mins. Serve with croutons and garnish with parsley flakes.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.32.