24 Hour Salad

In a Lasagne dish make layers of torn Lettuce or Spinach, chopped Celery, Spring Onions, frozen Peas, Broccoli or Cauliflower.

Spread an Egg Mayonnaise over the top and cover with coarsely grated Mozzarella Cheese.

Sprinkle with finely grated Parmesan Cheese.

Cover with cling-wrap and refrigerate for 24 hours. 

Serve covered with crisp Bacon pieces, Parsley and chopped, boiled Egg.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.7

Spinach Dip

400g egg mayonnaise

1 packet spring vegetable soup mix

1 packet frozen spinach or fresh spinach

1 bunch chives

300g sour cream

1/2 lemon

2 bunches spring onions

Ground pepper

Method: Mix together and serve in a hollowed loaf of cob bread.

Serve with bread or biscuits.

Source: Recommended by E. Singer in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.13.

No Pastry Quiche

5 eggs

1/2 cup plain flour

4 tsp butter/margarine

1&3/4 cups milk

4 rashers bacon

Salt & pepper

Chopped onion, capsicum, herbs, spinach, tomato etc

Method: Mix all ingredients together and pour into a well greased dish.

Allow to sit while you prepare the fillings (this lets the flour sink to the bottom).

Add your favourite fillings into the mix (slices of tomato on top look good as well as taste good).

Bake in a moderate oven for 45-60 minutes.

Great hot or cold!

Source: Recommended by S. Aldridge in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.11

Country Quiche

3 eggs

3/4 cup milk

3/4 cup cream

1 cup chopped onion

1/2 cup grated cheese

1/2 cup chopped bacon

1 tspn chopped parsley

3/4 cup pastry mix

Method: Combine all ingredients in a pyrex dish and bake at 180-200C for 30mins. The pastry mix drops to the bottom and forms its own crust.

Variations:

Omit cream and use 1.1/2 cups milk.

Omit bacon and use ham or tuna, 1/2 tspn dry mustard and 1/2 tspn mixed herbs.

1 tomato and 1/2 cup shredded spinach or cabbage can be used.

Source: Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.15.

Bacon Spinach Mornay

1 large bundle spinach

6 rashers bacon

2.1/2 cups white sauce

125g grated cheese

Method: Make white sauce, add cheese and cook over low heat, stirring until cheese has melted. Drain cooked spinach and chop finely. Add to sauce. Pour into oven proof dish and sprinkle with extra grated cheese. Cut bacon rashers in halves, arrange on top. Cook in oven until bacon is crisp.

Source: contributed by G. Kunoth in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.31.

Steak Parcels

Slices of Round, Topside Chuck or Shoulder Steak with fat removed. Potatoes, Onions, Capsicum, Tomato, Cheese, Bacon, Pkt French Onion soup, Lawry's Seasoning Salt, ground Pepper and Plain Flour.

Optional: Corn, Peas, Beans, sliced Carrots, sliced Sprouts, sliced Mushrooms, shredded Spinach or Cabbage, or any other favourite vegetable.

Method: For each serving, dredge steak in mixture of flour, salt and place in centre of a sheet of foil large enough to fold into a parcel, excluding all air. Top steak with any of the above vegetables and sprinkle with French Onion soup mix. Top with sliced cheese then a rasher of bacon. Sprinkle liberally with Lawry's Seasoned Salt and ground pepper. Fold foil over to seal and place parcels on oven slide and cook in moderate oven. Cook for 2 hours. Unfold foil and slide contents onto a dinner plate.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.28.

Spinach Soup

1 bunch Spinach

30 gm Butter

White Pepper to taste

2 Hard Boiled Eggs

3 Chicken Stock Cubes

2 tblspns Flour

1/4 tspn nutmeg

Method: Melt butter in large saucepan and stir in flour. Pour in combined water & stock cubes & stir until boiling. Add spinach, reduce heat & simmer for 15 mins. Stir in pepper & nutmeg. Serve in soup bowls & garnish with slices hard boiled egg.

Source: contributed by K. Slater in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.7.

Spinach Salad

bunch spinach

onion

pinenuts / cashews

bacon

mushrooms

anything else in fridge

Dressing:

tomato sauce

garlic

2 tbsp lemon juice

Worcestershire sauce

3/4 cup oil

Method: Mix dressing and pour over chopped dry ingredients.

Source: contributed by Jane Parker in Burra Kindy Cookbook (Burra, 2002)