Savoury Supper Sandwich

1 thick slice of bread, made mustard, slice cooking apple (raw) and rasher of grilled bacon.

Method: Fry bread in melted butter until golden brown, top with a thin coating of mustard and some sliced apple. Add a rasher of grilled bacon and a sprig of parsley.

Source: contributed by E. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.10.

Sandwich

Cut crusts off a soft freshly sliced loaf, butter each slice and spread each with a mixture of Danish Blue Cheese and butter in equal parts. Roll up each slice, wrap it in a rasher of bacon, fasten with a cocktail stick. Fry or grill and serve piping hot. Halve the slices to make dainty rolls.

Source: contributed by E. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.10.

Mock Shrimp Paste

8 oz tomatoes, skinned and mashed
1 small onion, finely chopped
2 oz butter
1 cup soft breadcrumbs
salt and pepper
1 egg
1/2 tspn nutmeg

Method: Place butter in saucepan, add onion and tomato and cook till tender. Beat with a fork, add well beaten egg, breadcrumbs and seasoning. (Cheese finely grated, improves this). Keep in the fridge. Excellent for sandwiches or on toast.

Source: contributed by Shirley Low in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.14.

Anchovy Paste

1 lb. lean stewing steak.
1/4 lb. butter.
2 tablespoons anchovy sauce.
1/2 teaspoon cayenne pepper.
1 teaspoon salt.
1 teaspoon nutmeg.

Method: Trim meat and cut into pieces. Steam with all other ingredients for about 4 hours. Put through mincer, mix all thoroughly and allow to set. Delicious in sandwiches or on toast.

Source: contributed by Mrs. G. I. F. Hogg in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Ham Ribbons

250g cream cheese
1 tsp paprika
2 tsp horseradish
15 slices of square ham (about 750g) cut thicker than normal

Method: Beat cream cheese, add horseradish, paprika and season to taste. Spread cheese mixture over slices of ham, building them into sandwiches, using 5 slices of ham and 4 layers of cheese until you have 3 ham and cheese "sandwiches". Chill, cover with plastic wrap and keep flat. Refrigerate at least 24 hours. Before serving, trim all edges then cut into 4 strips each way, which will give 16 squares from each "sandwich".

Source: contributed by Susan MacDonald in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.10.

Sandwich Fillings

Cottage cheese, drained crushed pineapple, onion, salt.
Chopped raisins, mashed banana, a little sugar, orange juice.
Dates, chopped orange, nuts and raisins.
Peanut butter, cheddar cheese and chopped raisins.
Grated carrot and chopped raisins over peanut butter.
Cheese or ham with pineapple slices.
Ham or asparagus, or egg (curried).
Tomato and egg.
Chicken, walnuts and tomato.
Vegemite and walnuts.
Salmon and cucumber.
Cucumber (finely chopped), grated onion and mayonnaise.
Cottage cheese, celery, walnuts (grated carrot adds colour).

Source: contributed by Elizabeth M. Keynes in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.5.

Christmas Club Sandwich

3 slices thin buttered toast, crusts removed
2 tablespoons cream cheese
1 tomato sliced
1 cucumber sliced
3 rashers bacon, crisply fried
large lettuce leaves, washed & dried
slices of chicken or turkey with stuffing or relish

Method: Start with 1 slice of toast, spread with half cream cheese & follow with tomato & cucumber slices. Add rasher of bacon & lettuce. Another piece of toast spread with cream cheese, then thin slices of turkey or chicken with stuffing. Top with tomato, cucumber & lettuce & last piece of toast. Accompany with cranberry sauce or pickles.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.100.

Mock Turkey

1 large tomato
1 small onion
1 tablespoon butter
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 teaspoon mixed herbs
1 egg
Salt and pepper

Method: Melt butter, add finely chopped tomato and onion and cook without browning until onion is soft. Remove from heat and add grated cheese and beaten egg while still hot. Blend well, then add breadcrumbs, herbs and seasoning to taste. Use as sandwich filling.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.57.

Savoury Bread and Butter Pudding

6 thin slices of bread, butter or marg. for spreading, 4 ozs. grated cheddar cheese, a little chutney, 2 eggs, 3/4 pint milk, salt and pepper to taste, 1/4 lb. bacon rashers.

Method: Trim away the crusts and spread bread lightly with butter or marg. Make sandwiches with grated cheese and chutney, reserving heaped tbsp. cheese for topping. Cut the sandwiches in halves diagonally, arrange in a greased 2 pint casserole. Whisk together eggs, milk, and seasoning and pour over sandwiches. Stand for 10 mins, then sprinkle with the reserved cheese, and put in centre of mod. oven and bake for 30 mins. Meanwhile grill bacon rashers to serve with the baked pudding.

Source: contributed by Mrs. F. B. Greenslade in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.11.

Minced Roll (Baked)

A leg of mutton
2 well beaten eggs
Seasoning
2 cups fine breadcrumbs
1 dessertspoon chopped parsley

Method: Mince all the meat from the leg, and add to it the breadcrumbs and egg. Add parsley and season well. Most people like it without onion, but it may be added if liked particularly. Mix all together thoroughly, and form into one large or two smaller rolls. Wrap and tie in clean greased brown paper or a paper bag, and bake in a moderate oven as you would a joint, with plenty of good dripping. Baste frequently, and turn once. It should cook in 1&1/2 to 2 hours, according to size and heat of oven. When the paper is removed, you will find that it looks and tastes as unlike roast joint as can be. It is crisp and delicious served with the usual brown gravy and vegetables, but it is equally good served cold with salads, or for sandwiches. Use the bones that are left for soup.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.30.

Chicken Mornay

Put 1 tbsp. of margarine in saucepan, melt slowly, add 1 slice bacon finely cut and cook in butter for 1 minute. Add 1&1/2 pts. milk, 1 cup chicken or vegetable stock, 1 onion grated, 1 medium carrot grated, 2 cups cooked potato or 2 medium sized potatoes grated. Cook these vegetables in milk and bacon and stock until vegs. are tender. Add 1 cup grated cheese, little tomato sauce and Worcestershire sauce, 1 cup rice can be added if desired. Chop finely well boiled or steamed chicken or fowl and add above mixture and thicken with plain flour - about 1/2 cup and salt to taste. If fowl is large, a little can be used to make chicken jelly for sandwiches.

Source: contributed by Mrs K. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.

Savoury T. V. Snack

Thin slices of bread for sandwich. Spread bread with very little butter and place on slices of cheese to make sandwich, salt and pepper. Beat two or more eggs with two tbsp. milk. Cut sandwich in half, cover with egg and fry. Cover fry-pan with little butter or margarine. Cook few minutes, garnish with bacon.

Source: contributed by Cherie Greenslade in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.7.

Steak or Mutton Paste

1 lb. (500g) steak or mutton (free from fat and skin), cut from anywhere on sheep or beast.

1/4 lb. butter

1/2 teaspoon mace

1/2 teaspoon anchovy sauce

1/2 teaspoon grated nutmeg

pepper to taste

Method: Cut meat into pieces and put into basin, or double boiler, with other ingredients. Put lid on and steam for 3 hours. Remove meat and mince, then mix well with liquid. Pour into jars with screwtop lids.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.124.

Asparagus Cheese Sandwich

30g butter

1 tspn. french mustard

4 slices bread

340g can asparagus spears, drained

3/4 cup grated tasty cheese

2 chopped shallots

paprika

Method: Combined butter and mustard in dish, cook on HIGH 30 seconds. Brush bread on both sides with mustard butter. Place two slices bread on flat dish, side by side. Place asparagus on top, cover with about 1/2 cup of cheese, top with remaining bread. Combine remaining cheese with shallots, sprinkle over bread, sprinkle lightly with paprika. Cook on HIGH 2 minutes or until cheese is melted.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.175.

Quick & Tasty Meal

Butter one slice bread and make into cheese sandwich. Cut into squares and place in small heatproof dish. Pour over one beaten egg with small amount of milk, salt and pepper and a liberal sprinkling of cheese. Bake 30-45 minutes. Serve with green salad. Try adding chopped and sauteed bacon, cold mashed potato, left-over cauliflower, ham or asparagus, chopped parsley.

Source: contributed by Mary Roberts in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.78.

Sweet & Sour Chicken Sandwich Filling

1 small can crushed pineapple

2 cups chopped cooked chicken

125 g Philly cream cheese

4 spring onions, finely chopped including some of the green tops

2 tabspns finely chopped almonds

1 tspn salt or less

3 tspn soy sauce

(optional extras - parsley, grated carrot, finely chopped celery)

Method: Drain pineapple. Combine with remainder ingredients and add just enough of the reserved pineapple syrup to give a good spreading consistency.

Source: contributed by Irene Reid in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.77.

Meat Loaf Roast

500 gm mince
500 gm sausage meat
1 egg
1 pkt. Dutch Curry Soup
1 cup breadcrumbs

Method: Combine all ingredients[,] form into a roll - place in baking dish with a little dripping and vegetables around it and cook about 1&1/2 hours in mod-hot oven. What is left is really good cold in a sandwich.

Source: contributed by Dulcie Stacey in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.37.

Eggstatic Spread

5 hard-boiled eggs, mashed, 3 dspns mayonnaise, 2 tspns vinegar, 1 tspn prepared mustard, 2 dspns chopped olives.

This mixture is suitable for sandwich filling, spread for crackers, or as a dip.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.3.

Chicken Spread

Melt 2 tabspns. butter and fry 2 chopped onions. Add 1 pkt. Spring Vegetable Soup, 1/2 cup grated cheese, 1 lge. diced tomato and 1 tspn. mixed herbs. Simmer one minute. Stir in a beaten egg and cook for a further 1 minute. Allow to cool and use in sandwich fillings or on French rolls.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.6.

Chicken Paste

Boil 1 fowl until tender, with 1 onion, 1 tspn thyme and 1 chicken stock cube, salt & pepper to taste. When finished cooking there should be 1 pint of liquid in the pan. Mince the fowl and 1 raw onion. Put back into saucepan with the liquid and boil for 1 minute. Add 1/2 cup cream and boil for 1 minute. Keep in the refrigerator until used.

Source: contributed by T. Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.16.