Chicken and Cheese Soup

An excellent mornay base, using less water in soup mix.

1 packet Continental chicken soup
1 cup grated carrot
1 cup finely sliced celery
3 Tbspn butter
1 onion, finely chopped
3 Tbspn plain flour
4 oz Kraft cheese grated

Method: Make up 1 packet of continental chicken soup as per directions, adding 1 cup grated carrot and 1 cup finely chopped celery. In another saucepan melt 3 Tbspn butter and fry 1 finely chopped onion until transparent. Add 3 Tbspn plain flour and stir well. Gradually add 500 ml. milk, add 4 oz grated Kraft cheese. Mix together with prepared soup. Serves approx. 8-10. Kept in the fridge a few days before using improves flavour.

Source: contributed by Margaret Dixon 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.6.

Schnapper Mornay

2 small schnapper, 2 cups mornay sauce, 1 medium sized white onion, 2 tbspns. chopped parsley; 2-3 tbspns. of lemon juice, 3 hard boiled eggs, chopped[;] cayenne pepper to taste, salt.

Method: Boil schnapper in salted water and vinegar. When cold, skin, bone and crumble fish into chunks. Combine all ingredients, chopping parsley and onion finely, and add to the sauce. Top with bread crumbs and butter and heat thoroughly before serving.

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

Vegetable Mornay

1 pt mornay sauce, 6 shallots, salt & pepper, 1 cup macaroni, 2 tspns curry powder, 2 oz cheese, 1 lb frozen mixed vegetables, 2 tspns curry powder (extra). 

Method: Cook macaroni in boiling salt-water until tender for about 10 mins. Drain. Place frozen vegetables in boiling salt-water; simmer for 5 mins. Drain well. Combine macaroni, vegetables, chopped shallots & curry powder with mornay sauce. Season with salt & pepper. Spoon into greased ovenproof dish, top with grated cheese, sprinkle over with extra curry powder, & bake in moderate oven 25-30 mins. Serves 4 to 6.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974],  p.11.

White Sauce

Make a white sauce by gradually blending one cup water into 4 level tblspns. of Sunshine instant milk mixed with 1 tbspn. flour. Add 1 tbspn. of butter and seasoning to taste. Stir over medium heat until sauce boils and thickens. Simmer one minute.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.38.

Mullet Mornay

500 g Mullet fillets

1&/2 cups frozen sweetcorn

1 jar of [C]ontinental Mornay Sauce

1&1/2 cups frozen peas

Method: Lightly grease casserole dish and line with mullet fillets. Mix together sauce and vegetables. Pour over fish. Top with breadcrumbs and grated cheese for extra flavour. Place in moderate oven for 1 hour.

Source: Contributed by Tracy Hill, Streaky Bay SA in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.63.