Sweet Corn Casserole

1 lb. Minced Steak or Lamb; 2 Onions; 1 Large Tin Whole Kernel Sweet Corn; 1 Large Tin Tomato Soup; 8 ozs. Cooked Noodles or Spaghetti.

Method: Brown chopped onions and steak in a little fat. Put into casserole with drained sweetcorn and tomato soup. Make up sweetcorn liquid to 1 cup and add together with noodles, pepper and salt. Grate cheese on top and cook in moderate oven for about 1/2 an hour. Serves 10.

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

Chicken and Beef Balls

1 pkt. chicken noodle soup, 1 cup soft bread crumbs, 1 small onion, 1 lb. minced steak, 1/2 lb. sausage meat, 1 egg.

Method: Add chicken noodle soup to 1/2 pt. boiling water and cook 5 minutes. Cool, place in basin, bread crumbs, onion (finely chopped), minced steak, sausage meat and egg. Add cooked soup mixture, and combine evenly. Shape into medium sized balls and roll in flour (little paprika optional). Cook and brown in hot shortening. Serve hot with spaghetti and tomato sauce.

Source: contributed by Mrs L. K. Stock in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.17.

Thai Spaghetti Salad

375g tubular spaghetti, cooked
2 carrots, finely sliced and blanched

Dressing:
3/4 cup olive oil
1/3 cup fish sauce
2 tablespoons soy sauce
Juice of 2 lemons
4-6 red chillies, chopped finely
1/2 cup fresh basil, finely chopped
1/2 cup fresh mint, finely chopped
1/2 cup fresh coriander, finely chopped

Method: Toss spaghetti and carrots together. Pour over the dressing and toss well.

This salad is best made the night before and will last for several days.

Source: contributed by Lynlee Graham in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.50.

Goulash with Noodles

Fry 1/2 lb onions in 1 tabspn oil and 1/2 oz butter. Add 1 lb cubed topside steak, 1 lb pork pieces and brown. Add 1 lb. tomatoes (or 1 tin tomato puree or preserved tomatoes). Season with 1/2 tspn paprika, pinch marjoram, thyme, 2 tspn sugar, 2 tabspn tomato sauce, few bay leaves, juice of 1 lemon or orange, salt to taste. Add 5-6 tabspns red wine and three-quarters cup water. Allow to simmer until meat is tender. More wine and/or water may be added. Add cooked noodles or spaghetti.

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.14.

Mexican Mince Casserole

Ingredients: 1.1/2 lb minced beef, 1 Tbls flour, 1 cup tomato puree, 1 cup water, 2 cups cooked spaghetti, pepper, salt, 1 dsp Worcestershire sauce, 1 chopped onion, 1 chopped cooking apple, 1/2 cup grated cheese.

Method: Combine meat, flour, tomato puree, water, vinegar [sic], sauce, onion and apple. Season and pour into casserole. Cook in moderate oven (350-375°) for 30 mins. Remove lid, top with hot spaghetti, sprinkle with cheese and return to oven until lightly browned.

Source: contributed by R. Butterick in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.33.

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.

Mince and Tomato Scrapple

Equipment Needed:

Sharp knife

Measuring cup

Can opener

Saucepan

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Ingredients:

500g Minced Beef

1 tablespoon Oil

1 large can Tomato Soup

1/2 cup Water

2 Carrots (grated)

1/2 cup grated Tasty Cheese

3 cups left over cooked Pasta or Spaghetti

Method: Brown mince in hot oil. Add soup, water, onions, carrots and pasta. Cover and simmer for 10 minutes. Serve sprinkled with cheese accompanied by crusty bread and salad.

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

Tomato & Spaghetti Preserve

Cook for 1 hour:

12 lb peeled, chopped tomatoes

5 large onions, chopped small

1 large cup sugar

2 dessertspn salt

1 level dessertspn curry

pepper

Strain through a sieve or blend. Cook 500 g packet of no. 1 spaghetti in salted water for 15 mins. Drain and add to pulp. Add 1/2 lb grated matured cheese and 1/2 lb butter. Bring to boil. Fill Fowler jars, sterilize 30 mins at 200F. This mixture deep freezes quite well.

Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.88.

Spaghetti Mince

1 finely chopped onion

minced, cooked meat, approx. 2 cups

1 tin tomato soup

1 tin tomato puree or tomato supreme

Worcestershire sauce to taste

pinch curry powder (optional)

3 cups cooked spaghetti or pasta

Method: Mix well and place in casserole dish. Warm through approx. 30 mins. mod. oven.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.101.

Curried Noodle Salad

2 cups San Remo Spiral Noodles, boiled for 10 mins only, rinse straight under cold water, drain.

Sauce:

small can each of crushed pineapple & whole sweetcorn (both must be drained well).

1/2 cup good (sunflower) oil

2 level dstspns curry powder

salt & pepper to taste

1/3 cup white vinegar

chopped parsley

1 tbspn sugar or 1 tspn liquid sweetener

Method: Heat vinegar to dissolve sugar, then combine with all other sauce ingredients. All above may be prepared day before required, but don't combine noodles[,] corn & pineapple with sauce until shortly before needed. Must be stirred well before serving as sauce settles on bottom.

Source: contributed by L. Pilkington in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.58.

Avocado Carbonara

1&1/2 cups small spiral pasta, 2 rashes [sic] bacon, 2 tabs. butter, 1 Avocada [sic] (diced), 60gm cheddar cheese grated, 4 tabs. crea[m], 1 egg, pepper to taste

Method: Cook pasta in slightly salted boiling water. Saute bacon in butter, add the avocado, the drained cooked pasta, cheddar cheese, cream[,] egg and pepper - mix thoroughly to-gether. Heat through and serve on a heated plate. Serves 4 as an entree. Freezes wel[l]. Egg is not necessary. Sliced mushrooms, cooked with bacon and added is tasty.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.40.

Macaroni or Spaghetti with Mushrooms

4 oz. mushrooms

1 tspn. butter or oil

1 oz. macaroni

16 oz. tin mushroom soup

grated cheese

Method: Wash and slice mushrooms. Fry gently in butter. Reserve juices in pan. Cook macaroni until tender. Heat soup, but do not boil. Drain macaroni. Stir in mushrooms and oil or butter they were cooked in. Add soup and serve piping hot with grated cheese.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.20.

Sausage & Spaghetti Casserole

8 Sausages

2 rashers Bacon

1 can Spaghetti

or 1 sml tin Tomato Soup mixed with 4 ozs cooked Spaghetti

1 Onion

4 cups Mashed Potato

Bread crumbs

Method: Grill or fry sausages until nearly cooked. Place in oven proof dish which has been greased. Fry onion & bacon until brown, remove from pan and put into dish with sausages. [P]our tomato & spaghetti over sausages & place scoops of mashed potato around sausages in centre of the dish. Sprinkle with breadcrumbs over potatoes. Bake in moderate oven for 30 mins. Serve with cabbage or peas for colour.

Source: contributed by Trudy Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.36.

Seafarer Spaghetti

300g spaghetti

30g butter

1 cup water

1 small chopped onion

1/4 cup chopped celery

1/4 cup plain flour

1/4 teaspoon salt

1&1/4 cups tomato soup

Pepper

1 cup water

1/2 cup cooked peas

200g shredded cheddar cheese

Method: Melt butter and fry onions and celery until tender. Stir in flour and cook for a few minutes. Add soup, water, half the cheese. Stir until cheese is melted. Add 1 large tin tuna, peas, salt and pepper. Reheat. Pour sauce over cooked spaghetti and sprinkle with remaining cheese.

Source: contributed by Heather Kelly, A.C.H. Ceduna Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.6.

Spiced Beef and Spaghetti Mornay

1lb Mince Meat

1 lge chopped Red Capsicum

1 level tspn Curry Powder

1 level tspn Mustard Powder

1 cup cooked Peas

Salt & Pepper to taste.

1 lge chopped Carrot

1 lge chopped Onion

1 lge chopped Apple

1 tin Tomato Soup

1 cup cooked Spaghetti

Method: Sauté mince & onion till brown. Add all ingredients except peas and spaghetti. Simmer for 1/2 hour. Then add peas & spaghetti 5 mins before serving.

Source: contributed by R. Hore in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.20.

Casserole (Salmon)

250g (80z) uncooked spaghetti

3 tablespoons butter

1/2 cup finely chopped onion

2 cups grated cheese

3 hard boiled eggs

1 cup milk

1 large tin salmon

salt and pepper

Method: Cook spaghetti in boiling water with salt. Simmer and stir occasionally until tender, drain well. Heat mushroom soup, butter and salt then milk gradually and stir well. Remove from stove and add onion, cheese, eggs and fish. Stir and add spaghetti. Turn mixture into casserole and bake when needed for 30 minutes at 150C (300F). Garnish with parsley.

Source: contributed by J. O'Shaughnessy in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.34.

Editor's note: the tin of mushroom soup is omitted from the ingredient list.