Quiche Magnifique

8" (20cm.) pastry lined pie plate
1 can evaporated milk or 1 carton of cream
1 cup milk
3 eggs
1 pkt. French onion soup

Method: Combine last four ingredients, beat well. Pour into pie plate, bake 200°C for 10 mins. then reduce heat to 180°C for 15 mins. or until cooked.

Source: contributed by Sue Codrington in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.17.

Hawaiian Tart Filling

1 8" pastry case (20cm)

3 or 4 bananas, sliced

1 tin condensed milk

approx. 1/2 cup passionfruit pulp

juice of 2 lemons

1 dstspn. gelatine dissolved in boiling water

Method: Beat together milk, passionfruit pulp, juice and gelatine. Lay slices of banana in the pastry case reserving some for decoration. Pour over the mixture. Chill, then decorate with bananas and whipped cream, and serve.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.114.

'Uncooked' Flan Filling

Fill uncooked flan with mixture of mixed dried fruits (sultanas, raisins, currants, mixed peel, cherries). Just about cover with cream (good way to use leftover which needs using). Sprinkle with sugar, and optional coconut. I add a dusting of mixed spice before adding cream. Special occasions add chopped nuts and stir rum through the fruit before putting into the base. (Very rich - only need a sliver served). Then cook as usual or until slightly golden.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.121.

Brandy Alexander Tart

2 pastry flans. (short crust)

Method: In a saucepan COMBINE 1x250 packet marshmallo[w]s, 1/2 cup milk over low heat, stirring constantly. Remove from heat, add 2 tabs. brandy, and if liked you can also add 1 teas. instant coffee dissolved in 1/4 cup boiling water, let cool.

Then add 1&1/4 cups whipped cream folding in until no trace of the cream can be se[e]n. Pour into pastry shells and refrigerate at least 4 hours before serving. Decorate with grated chocolate.

Source: contributed by D. Bannister in Our Jubilee Year Recipe Book/a> [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.9.

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.

Duke of Cambridge Tart

Pastry case (unbaked)

Mixed peel

1 egg

3 oz butter

3 oz sugar

Method: Sprinkle base of pastry case with chopped mixed peel. In a small saucepan, heat butter and sugar. When butter has melted a little, beat in egg. Heat mixture, then pour over peel and bake in moderate oven 20 minutes. Serve hot or cold. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.37 ['Winter Menu']

Salmon Swiss Pie

250g. tin salmon or tuna

1 cup grated cheese

2 eggs

1 tablespoon grated onion

Pinch salt

1 cup milk

1 dessertspoon flour

1 uncooked pastry shell

Method: Drain and flake fish. Combine cheese, onion, flour and salt in bowl. Fill the pastry shell with bottom layer of fish, and top layer of cheese mixture. Beat eggs and milk and pour over the salmon and cheese layers. Bake in moderate oven until pie is firm in the centre.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.31.