Pizza

4 oz SR flour, 1 oz butter, 1/2 tspn salt, milk to make soft dough.

Method: Mix and roll out to size of pizza tray. Spread with tomato paste, add onions (which have been previously cooked), add bacon (cut into small strips) and top with grated cheese. Bake in a fairly hot oven 15-20 mins. Or top with fried onions and a can of spaghetti.

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

Curried Sweetcorn Mornay

Make: 1 pint white sauce
Add:
1 tin spaghetti
1 tin whole sweetcorn
1 tsp sugar
1/2 tsp curry powder
1 packet Surprise peas

Source: contributed by Margaret McDonald 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.20.

(Surprise Peas: https://www.continental.com.au/p/surprise-garden-peas.html/09300667073524)

Ham Rolls

1 8-oz. can Heinz spaghetti in Tomato Sauce
1 tablespoon chopped gherkin
4 slices ham
1 tablespoon chutney
1 tablespoon chopped onion

Method: Mix the chutney, spaghetti, gherkin and onion in a bowl. Divide the mixture equally on to the ham slices, then roll up lightly and secure with a toothpick. Place in an ovenproof dish and bake in a moderate oven for 15 minutes or until heated through. If desired top with cheese sauce by melting two cheddar slices in a little heated milk, stirring until melted.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.22 ['Quick Meals from Packets or Tins (Not so economical -- but hasty and tasty!)']

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.

Tuna & Spaghetti Mornay

Mix in bowl 1 tin tuna, and a lb tin spaghetti, 1/2 cup grated cheese and 2 tspn lemon juice. Add 1 cup milk and thicken with flour. Sprinkle with breadcrumbs and butter. Sliced tomatoes or green peas may be added for extra flavour. Bake in ovenproof dish for 1 hour.

Source: contributed by Betty Wiech in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.4.

Mornay

1 onion

1/2 kg mince meat

1 tin tomato soup (medium)

1 tin spaghetti (medium)

3 beef cubes

Method: Brown chopped onion in a little butter, add 1/2 kg mince meat, cook and simmer. Add 3 beef cubes for taste. When meat is cooked add the tin of tomato soup and the tin of spaghetti. Top with grated cheese (allow to melt over the top) or crushed cornflakes.

Source: contributed by R. Gutsche in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

Savoury Mince

1 lb. mince

1 large tomato

1 small tin tomato soup

1 large onion

1 dsspn curry powder

1 large tin spaghetti

Method: Brown onion and mince. Add chopped tomato and curry powder. Simmer 10 minutes. Add soup, simmer 10 minutes. Add spaghetti. Heat through.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.19.

Quick Spaghetti Bolognaise

500g mince

grated cheese

1 tin spaghetti

Method: Cook mince until browned well. Drain off fat (if any). Stir in can of spaghetti and cook until heated through. Serve and top with grated cheese. (Herbs can be added for extra flavour).

Serves 2-3

Source: contributed by Melissa Ramm in Burra Kindy Cookbook (Burra, 2002).

Savoury Mince

500 gm Mince
400 gm tin Spaghetti
250 gm Rice
1 cup Mixed Vegetables
2 teaspoon Curry
440 gm tin Tomato Soup

Method: Cover mince and cook for 30 minutes, add cooked rice and other ingredients, and simmer 3/4 hour. Stir frequently as it sticks easily.

Source: contributed by M. Shute in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Tuna Mornay

125 gm vermicelli
1 small can sweet corn
1 & 3/4 cups milk
4 tablespoons cornflour
1/2 teaspoon mustard
1/2 cup cooked peas
1 cup diced pineapple
1 large can tuna

Method: Cook vermicelli in boiling salted water for 10 minutes, drain and keep hot. Blend cornflour and mustard with a little milk, then add to boiling milk and stir until it thickens. Place tuna, peas, sweet corn, vermicelli and pineapple in ovenproof dish, pour sauce over and top with grated cheese or sliced tomatoes and bake in a moderate oven for 30 minutes.

Contributed by Mrs. M. Sweet in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Salmon Mornay

(20-25 serves)

2 x 450g tins Salmon or Tuna, drained and flaked
1 x 450g tins Sweetcorn, drained
3 x 440g tins Spaghetti in Tomato Sauce
9 tbspns Margarine
2 litres Milk
3 medium Onions
9 tbspns Plain Flour
500g grated Cheese
Lawry’s Bacon & Onion Seasoning

Method: Melt butter in a large pan and gently cook chopped onion till golden but not completely soft. Add flour and stir well then gradually add milk, stirring constantly till a smooth sauce is formed. Add 1/2 the cheese and stir till cheese melts. Add fish, corn and spaghetti (which has been chopped with a knife), mix well and pour into casserole dishes. Top with remaining cheese and sprinkle with bacon and onion seasoning. Place in hot oven till cheese melts and bubbles. Tastes nicer the next day.

Source: Oodnadatta Cookbook (1986), p.112.