Baked Steak

1 lb. topside steak
1/2 packet pea and ham soup
1 onion sliced
3 tablespoons water or claret

Method: Trim the steak and rub into soup mixture both sides, place the meat on tin foil (well greased), place in shallow roasting dish, add the sliced onions and liquid, cover with foil, bake in moderate oven for 1&1/2 hours or till tender.

Source: contributed by Dorothy Steer (Torrensville Lodge, No. 58) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.18.

Cuban Chicken

4 boneless chicken breasts
1 tablspn Oil
1 pkt Spring Veg soup mix
2 bananas, sliced
1 cup pineapple juice
1/2 cup water

Heat oil and brown chicken and bananas, set bananas aside. Add combined soup mix, pineapple juice and water to chicken. Stir until boiling. Cover and simmer gently for 15 mins, until cooked. Add bananas and reheat before serving with rice or vegetables.

Source: contributed by Jean Potter in Camden Primary Recipe Book. Compiled by Linda Mc Gee & Dianne Goldsworthy ([Adelaide], n.p., n.d. [late 1980s-early 1990s]), p.19.

Creamed Chicken Spiced Soup

1 cup raw potatoes
1/2 cup finely chopped onions
1/2 teaspoon salt
1 diced banana
1&1/2 cups chicken stock or 1 pkt. cream of chicken soup or tin cream of chicken soup
1 cup diced peeled apples
1/2 teaspoon curry
1/2 cup diced celery

Method: Boil until tender and beat well. Add 1 cup cream and 1 tablespoon butter. Serve with nutmeg sprinkled on top. Also very nice chilled and served with chopped chives or nutmeg.

Source: contributed by Lorna Johns (Earl of Chester Lodge, No. 98) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.9.

Brain, Bacon and Sweetcorn Mornay

4 sets brains
4 oz. lean bacon
1 tin sweet corn
1 small onion
Pepper and salt
1 pint milk
2 tablespoons plain flour
2 oz. butter
1 tablespoon powdered mushroom soup

Method: Cook brains and remove skins. Fry the bacon lightly in a saucepan and add flour, take off heat and stir in milk. Return to fire and cook for 2 to 3 minutes. Add powdered mushroom soup and mix well. Stir until smooth. Now add the can of drained sweetcorn, brains and crumbed bacon. Season with salt and pepper. Place in a greased ovenware dish and heat thoroughly in a moderate oven. Garnish with parsley springs.

Source: contributed by Mrs. C. Heath, Plympton, S.A. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.9.

Savoury Onion Bread

1/2 lb butter or marg, 1 pkt french onion soup, 2-3 french sticks.

Cream softened butter with soup mix. Cut bread diagonally into slices. Spread cuts of bread generously with butter mix. Sandwich together in loaf shape. Wrap in foil, leaving partially opened at top. Bake in moderate to hot oven for 15-20 mins until loaves are crisp.

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

Egg Mornay

6 hard boiled eggs, 1&1/2 cups cooked macaroni, 1/2 cup red pepper chopped. 1 pkt cheese and leek soup, 1 pint milk.

Method: Mix the soup with the milk and stir until thickened. Add other ingredients, simmer 5 mins.

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

Egg Combo

Beat 12 eggs and 1/2 cup water mixed with 1 pkt cream chicken soup, salt and pepper. Place in frypan 300 deg. As egg mixture is cooking lift sides and allow uncooked mixture on top to flow underneath, cooking with margarine as required. When top egg mixture is nearly cooked, add chopped and browned cubes of bread, onion, pepper, bacon. Add small tin flaked drained tuna, small can 7 veg mix drained, slices of tomato, gherkins, sprinkle over parsley and grated cheese. Cook until cheese has melted. (Cook with lid on frypan.)

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.11.

Barbecue Sauce or Dip

1 pkt French onion soup, 1/2 tsp mustard, 10 oz water, 1/2 cup tomato sauce, 3 tspn worcestershire sauce.

Method: Place soup mix and mustard in a saucepan and blend in the water. Stir until boiling and simmer 5 mins. Add tomato and worcestershire sauce. Chill until ready to serve. Use on steak etc. or use as a dip with cocktail frankfurts.

Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.7.

Curried Egg Mornay

Boil together 1 pkt chicken noodle soup and 1&1/2 cups water for 7 mins. Melt 1 oz marg and 2 tspn plain flour and 1 small dspn curry powder and 2&1/2 cups of milk (add more milk if desired)[,] stir until boiling. Mix in soup and bring to boil again. Add 6-8 chopped hard boiled eggs and 1 tbspn chopped parsley. Place in casserole and top with cubes of buttered bread, bake until golden.

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.6.

Crispy Topped Casserole

500 g mince meat
1 chopped onion
80 g butter
1 pkt Dutch Curry & Rice Soup
1/2 cup breadcrumbs

Method: Fry mince & onion in 50 g melted butter until brown. Add soup mix, blend in 2 cups water. Bring to boil, turn into ovenproof dish, top with breadcrumbs tossed in melted butter. Bake in moderate oven for 45 minutes.

Source: contributed by Julie Wyatt in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.10.

Hawaiian Curry

1&1/2 lb. minced steak
1 dstp. oil or margarine
salt and pepper to taste
1 pkt. chicken noodle soup
1 dstp. coconut
1 dstp. lemon juice
6 ozs. beans sliced
1 tin mushrooms or champignons
1 small tin pineapple pieces and juice
1/4 lb. cashew nuts if desired
2 white onions (ringed)
1 tblsp. cornflour
2 beef cubes
1 cup water
1 tblsp. sultanas
1 cup carrots (cut into straws)
1 dstp. soy sauce
1 cup cooked rice
curry to taste

Method: Heat oil in frypan, add meat, onions, flour, salt and pepper, beef cubes, soy sauce, chicken noodle soup blended with the water. Saute for 5 mins., add curry, coconut, sultanas, lemon juice, carrot straws and beans. Place lid on pan and occasionally stir. Cook 10 minutes. Stir in mushrooms, cooked rice, pineapple pieces and juice. Add nuts just before serving.

Source: contributed by N. Bridgen, Mt. Remarkable, No. 62 in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.26.

Luncheon Sausage Mould

3 cups minced luncheon sausage (fritz)
1 pkt chicken noodle soup mix
2 Dspn gelatine
1 Dspn parsley

Method: Make soup using only 2 cups water, while soup is still hot add gelatine & stir well until dissolved. Add parsley & minced meat. Fill mould & chill until set.

Source: contributed by Norma Schopp in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.17.

Steak Mornay

Cut required amount of steak or mutton into pieces and place in greased ovenware dish. Make up a packet of thick vegetable soup, with water, salt and pepper. Pour over meat and cook slowly until tender.

Source: contributed by Mrs. W. H. Cane in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.33.

Pineapple Steak

- use good steak, frying but not best quality
- place in baking dish
- sprinkle with french onion soup
- arrange pineapple circles on top
- pour over juice
- cover, bake in a moderate oven for 1 hour

Source: contributed by Jill Cole 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.41.

Pattie's Runny Patties

500 gm mince
1/2 cup milk
1/2 cup S R flour
parsley, finely chopped
1 onion, chopped
1 egg
1/2 cup water
grated carrot
1 pkt chicken or french onion soup
salt & pepper

Method: Mix all together. Place in a jug and pour on the BBQ.

Source: contributed by Wendy Hendry 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.41.

Seafood Casserole

2 chopped onions
2 oz margarine
1 dspn sultanas
1 large tin tuna
1 pkt Dutch curry & rice soup
2 chopped apples
1/2 cup chopped celery
salt & pepper to taste
lemon juice
nearly 2 cups water

Method: Fry onions, celery and apples lightly in margarine. Add soup, water and sultanas, mix well. Simmer very slowly for 15 mins. Add tuna and heat thoroughly. Can be served from fry pan with rice, or add grated cheese or breadcrumbs on top to brown in oven.

Source: 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.21.

Onion Dip

1 lge can reduced cream
1 pkt French onion soup
squeeze lemon juice

Method: Beat together until smooth and creamy. Refrigerate.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.75.

Chicken Flavoured Potato Salad

500g potatoes
1&1/2 cups water
1 pkt chicken noodle soup
2 Tbspn chopped parsley
2 Tbspn chopped onion or shallots

Method: Peel potatoes and cut into cubes, place in saucepan of boiling water. Add contents of soup pkt and simmer gently for 5-8 mins or until potatoes are tender (add extra water if needed). Cool, add parsley and shallots. Refrigerate until chilled.

Source: contributed by Elspeth Gill 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.40.

Hamburgers

1 kg mince
1 cup SR flour
2 cups milk or water
2 eggs
1 pkt chicken noodle soup
1 pkt French onion soup
1 onion finely chopped

Method: Mix together all ingredients. Mixture will be a bit 'sloppy' but will thicken. Spoon onto barbecue.

Source: contributed by Julie Monfries 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.10.

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.