Tuna Pie

Combine 1&1/2 cups crushed cheese biscuits (Golden Cheese) and 2 oz melted marg. Press into pie plate, saving few crumbs for topping.

Filling:- 8 oz can tuna, 1 cup carnation milk, 2 beaten eggs, 1/2 cup grated cheese, 1 onion finely chopped and sauteed in butter, green pepper (optional). Combine and pour into tart case. Sprinkle with crumbs. Bake mod oven 30 mins until set.

Source: contributed by E. Dodd in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.3 ['Potpourri' insert].

Sausage Apple Pie

1 lb. pork sausage mince
8 oz. macaroni
4 cooking apples
1 small onion
1 cup grated cheese
2 dessertspoons margarine
Salt and pepper
1&1/2 tablespoons plain flour
1 cup milk
1 dessertspoon chopped parsley
1/2 cup soft breadcrumbs

Method: Cook macaroni in large quantity of boiling salted water for 10 mins. drain. Brown sausage mince in large pan, stirring frequently to brown evenly; remove. Cut 6 thick apple slices and brown in fat in pan from sausage mince. Remove, add remaining apple (diced) and chopped onion to pan, brown slightly. Add flour, cook 1 min. stir in milk, salt and pepper; stir until boiling. Fold in macaroni, sausage mince, parsley and cheese. Fill into greased ovenproof dish. Arrange apple slices on top, sprinkle with breadcrumbs mixed with melted margarine. Bake in a moderate oven 20-30 mins. (350° F. Gas and 275° Elec.)

Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.25.

Rice Bubble & Date Tart

4 oz dates
1 Tbsp honey
4 cups Rice Bubbles
4 oz butter
1/2 cup sugar

Method: Heat dates, butter, honey and sugar. Stir until like syrup then mix with Rice Bubbles. Press into pie dish. Squeeze lemon juice over sliced bananas and arrange on top. Pile whipped cream on top of bananas.

Source: contributed by Lyn 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.50.

Mock Goose

1/2 lb. liver
1 lb. potatoes
1 teaspoon flour
1/2 teaspoon sage
Seasoning
Onions and sage

Method: Wash the liver and cut it into slices; sprinkle with flour, salt and pepper; place in a pie-dish. Add a layer of chopped onion and sage. Pour in water to half fill the dish. Slice the potatoes and put them on top. Bake for 45 minutes.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.53.

Home-Made Camp Pie

One lb. steak, 1 cup bread crumbs, 1/2 nutmeg, 1/2 cup water, pepper and salt. Mince steak well; mix all together, put in a mould and steam for 2 hours. To be eaten cold.

Source: contributed by Minna Karutz in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.19.

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.

Tuna Layer Pie & Macaroni

1 packet macaroni
1 large tin tuna (or salmon)
1&1/2 litre cheese sauce
Black pepper

Method: Make cheese sauce. Either add tuna to white sauce or layer noodles, tuna and sauce into shallow dish. Top with cheese. Bake at 180°C till heated through.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.100.

Impossible Citrus Pie

4 eggs
1 cup sugar
1/2 cup melted butter
100g slivered almonds
1 cup coconut
Grated rind one orange & 1 lemon
1/2 cup lemon juice
1/2 cup orange juice
1 cup milk
1/2 cup sifted plain flour

Method: Place all ingredients in food processor and beat one minute. Place mixture into well greased 28cm pie plate and bake in 180°C oven for about 1 hour or until golden brown on top. Remove from oven to cool and set.

Serve with fresh cream and fresh fruit.

Source: contributed by Prue Trethewey in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.69.

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.

Pizza Pie

Scone dough: 8 ozs. S.R. flour, 3/4 cup milk, 1 oz. butter, pinch salt. Sift flour and salt, rub in butter, add milk and mix to soft dough. Roll out thinly to line pizza pie tray or pyrex plate. This mixture makes two pies.

Filling: 1 small finely chopped onion, 1 cup grated cheese, 1/2 cup thick white sauce, 1/2 cup tomato puree, 1 tin sardines (drained and mashed). Spread sardines over base of dough, sprinkle onion and then grated cheese. Mix sauce and tomato and spread over pie and bake in hot oven 450 deg. for 15-20 minutes.

Variation filling: 1/2 cup chopped bacon, 1 small diced onion, 1/2 cup sweetcorn, 1/2 cup grated cheese, 1/2 cup white sauce, 1/2 cup tomato puree.

Source: contributed by Mrs. M. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.6

Savoury Tuna Pie

Equipment Needed:
Sharp knife
Measuring cup
23 cm Pie plate
Saucepan
Can opener
Kettle
Grater
Mixing bowl

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:
1 packet Chicken Noodle soup
1&1/2cups boiling Water
2 cups Breadcrumbs (soft)
1 teaspoon chopped Onion
1 tablespoon chopped Gherkins
1 hard-boiled Egg (chopped)
1 tin Tuna 225 gram (drained and flaked)

Method: Cook soup in 1&1/2 cups boiling water for 7 minutes and cool. Mix other ingredients, add soup, press into pie plate. Bake at 180C for approximately 20 minutes. Grate cheese on top and bake a further 5 minutes. Can be eaten hot or cold.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s], n.p.)

Star-Gazy Pie

Take as many fresh herrings or mackerel that will fit a moderate size dish. Scale and clean and remove bones. Lay flat and season with salt and pepper and parsley, then roll up neatly. Butter the pie dish and sprinkle with a thick layer of breadcrumbs, then layer fish, breadcrumbs to top of dish. Cover with slices of bacon. Beat six eggs, and add 2 tablespoons tarragon vinegar or a quarter pint of cream. Cover the dish with a shortcrust pastry, bringing the heads of the fish up through slits cut in the pastry. Bake in moderately hot oven 45-60 minutes. When cooked place a sprig of parsley in the mouth of each fish.

Serve with jacket potato.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.6.

Vegetable Rice Pie

Base:

3/4 cup rice - cook and mix with 1 egg.

Press mixture over base and sides of greased 9" pie plate.

Filling:

250 g zucchini sliced

125 g mushrooms

1 small red capsicum chopped

3 eggs

1/2 cup milk

oregano, salt, pepper, paprika, garlic

150 g mozzarella cheese, sliced

80 g butter

1 onion

Method: Heat butter, saute chopped onion and garlic. Add zucchini, mushrooms, capsicum and stir till tender. Put into rice base.

Beat eggs and milk and add oregano, salt and pepper and pour over vegetables.

Arrange cheese over top and sprinkle with paprika.

Bake in a moderate oven until pie is set and cheese is golden brown - about 30 minutes.

Source: contributed by Marione Mansfield in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.11.

Instant Salmon Pie

Equipment Needed:

Mixing bowl

Grater

Cup

Beater

23 cm Tart plate

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Serves 6

Ingredients:

125 grams (1/2 packet) Cheese Jatz biscuits (roughly crushed)

3 Eggs (lightly beaten)

1/2 cup Milk

1/2 cup Plain Flour

1/2 teaspoon Baking Powder

60 grams Butter (melted)

1/2 cup grated tasty Cheese

285 gram can Salmon, well drained and flaked

Handful fresh Dill, roughly chopped

Method:

Heat oven to 210°C. Place crushed biscuits in the base of the tart plate. Place milk, flour, eggs and baking powder in the bowl and mix until well combined. Add cheese, salmon, dill and melted butter and thoroughly mix. Pour over the crushed biscuits in the tart plate and cook in the oven for 35 minutes until puffed and golden brown.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Surprise Pies

Filling:

150ml chicken stock

23g plain flour, 23g margarine

180g diced cooked chicken

2-3 tablespoons mixed vegetables

salt & pepper

2 hard boiled eggs

milk

Pastry:

240g plain flour

salt

60g margarine

60g lard

cold water to mix

Method: Make a thick sauce using flour, margarine & stock. Add chicken, vegetables & seasonings. Make a basic shortcrust pastry. Line 4-6 individual pie pans. Place half an egg in each. Divide chicken filling evenly between them. Top with pastry lid. Seal well. Make a steam hole in each. Brush with milk. Bake at 200°C for 30 minutes.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (American River C.W.A, 1998), p.36.

In the past weeks, Kangaroo Island and parts of the Adelaide Hills have sustained terrible damage from catastrophic bushfires. How to help:

* KI Mayoral Relief and Recovery Bushfire Fund

* SA State Emergency Relief Fund - Cudlee Creek Fire Appeal

* South Australian Veterinary Emergency Management (SAVEM) Inc.

Easter Apple Pie

4 oz Margarine

5 oz S.R. Flour

Pinch Salt

1 egg

3 oz Sugar

5 oz Plain Flour

4 tbspns water

Method: Mix ingredients together, then roll out and place in slice tin, put on top of pastry a generous serving of strained stewed apples.

TOPPING:

2 oz melted Butter

1 cup coconut

1/2 cup Sugar

2 eggs

Bake in Mod oven for 30 mins.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.60.

Cornish Pie

1 lb mince steak, 1 onion, 1/2 lb tomatoes, 1.1/2 cups SR flour, 1 egg, 1 cup milk, 4 oz semi-matured cheese, 1 tsp sugar, pepper and salt to taste.

Method: Slice onion, fry lightly in a little margarine. Add meat, pepper and salt to taste, cook until it changes colour. Thicken with a little flour. Place in casserole, slice tomatoes on top. Sprinkle with sugar, pepper and salt to taste. Make a batter with the flour, egg, milk and a pinch of salt. Pour over meat mixture. Top with grated cheese. Bake 30 mins. in moderate oven.

Source: contributed by E. Corkin in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.26.

Brandy Alexander Pie

1 carton cream

little Brandy

1 pkt Sweet biscuits

1 pkt White Marshmallows

Method:

FILLING:

Dissolve marshmallows in a double saucepan. Allow to cool. When cool, fold in whipped cream & a little brandy to taste.

BASE:

Crumb biscuits, add 1 dspn melted butter, combine fully & press into pie dish. Chill for 1 hour, add filling. Top with grated chocolate. Chill overnight. Serves 8.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.66.

Bobotie: A South African Dish

2 medium sliced onions

2 tblspns butter

2 lbs mince meat

1&1/4 cups milk

1 teaspoon salt

1 tblspn curry powder

1 thick slice bread

2 eggs

Method: Fry the sliced onions in the butter until lightly browned. Sprinkle the curry powder over the onions, add salt, and meat and mix well together. Soak the bread in the milk, then drain off the milk, mash the bread with a fork and add it to the meat mixture, together with 1 beaten egg. Turn into a buttered pie-dish. Add sufficient milk to the milk drained from the bread to make up to 3/4 cup. Beat the remaining egg and mix it with the milk. Season with salt & pepper & pour this over the meat mixture in the pie-dish. Dot with small bits of butter over the top & stand the pie-dish in another pan of water. Bake gently for 30 - 40 minutes at 350F.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.22.

Quick Quiche

3-4 eggs

2 rashers bacon, chopped

1 cup grated cheese

1 cup milk

1 onion, chopped

salt & pepper

3/4 cup pastry mix

Method: Beat eggs, add milk and pastry mix. Mix for a couple of minutes. Pour into greased pie dish.

Sprinkle onion, bacon and cheese into dish and bake in moderate oven for 50 minutes.

Serves - 4-5 people

Source: Recommended by J. Drew in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11.