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.

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.

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)

Colourful Salad

125 gm unsalted pe[p]itas kernels
parsley & chives
1-2 Tbsp salad oil
375 gm dried apricots, diced
1 large tin sweetcorn

Method: Combine all ingredients and serve.

Source: contributed by Verna Hage 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.16.

Speedy Chicken Casserole

1 chicken, cooked and chopped OR 1 kg chicken thigh or breast pieces, cooked in a fry pan
425g can condensed celery soup
425g tin condensed chicken soup
1 cup milk
425g tin corn kernels
1 medium carrot, diced
1 capsicum, finely chopped
1 cup frozen peas
1 cup grated cheese

Method: Heat soups and milk in a saucepan, stirring until blended. Remove from heat and stir in cooked chicken and vegetables, pour into greased baking dish. Spread over the top of chicken mixture and sprinkle with cheese. Bake for 30-40 mins at 200°C.

Hints: Serve with pasta, potatoes or salad. To ensure the casserole does not become too runny, add one can of soup at time and mix thoroughly. The amount of soup used may need to be reduced. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.86.

Lazy Quiche

3 eggs
1&1/2 cups milk
1&1/2 cups grated cheese
1 medium onion, chopped
3 rashers rindless bacon, chopped
3/4 cup packet pastry mix
Salt and pepper to taste
1 teaspoon parsley flakes
1 teaspoon dried mixed herbs

Method: Place all ingredients in a bowl and mix well. Pour into a greased pie dish and bake for 40 mins at 230-250°C or until lightly browned on top.

Variations: Add any combination of the following ingredients to the quiche: 1 small can of corn kernels; 1 cup of finely chopped red and/or green capsicum; 1 cup of chopped mushrooms. The bacon can be substituted for 1 tin of drained shredded tuna.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.56.

Quick Fish Casserole

400g white fish fillets - skin off, cut into strips
1 x 130g corn kernels - drained
100ml milk
300ml water
2 tablespoons margarine or butter
1 packet Continental pasta - "Sour Cream & Chives"
1/2 cup crushed cheese crackers
1/2 cup grated cheese

Method: Place fish into a greased dish. Pour over the corn. Boil milk and water, add margarine and pasta sauce. Return to boil, stirring and simmer for 6 minutes. Pour over fish. Cover with crushed biscuits and grated cheese.

Bake at 180°C for 10 minutes.

Serve with beans and carrots.

Source: contributed by Anne Connolly in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.26.

Tuna and Asparagus Mornay

Equipment Needed
Saucepan to cook rice
Casserole dish
Can opener

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients
1 large tin Tuna in brine
1 cup cooked Rice
1/2 cup grated Cheese
1 small tin Evaporated Milk (1/2 cup)
1 Onion chopped
1 tin Cream of Asparagus Soup
1 small tin Sweet Corn Kernels
Crushed Cornflakes
Small amount of Butter

Method: Place the cooked rice in a casserole dish[.] Mix all other ingredients[,] pour over rice and sprinkle with crushed cornflakes and dobs of butter. Bake 20 minutes in oven at 180C.

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

Mince Steak Casserole

1 lb. fine minced steak
1 medium onion
2 dessertspoons plain flour
1/2 teaspoon salt
Pepper
1 cup finely diced carrot
1 small tin whole sweet corn
1 tablespoon tomato sauce
1/2 teaspoon vegemite (optional)
1 teaspoon Worcestershire Sauce
One-third pint water

Method: Cook onion in a little fat until tender but not brown. Stir in the meat, flour, salt, pepper, and brown slightly. Add other ingredients and heat till boiling. Put in covered casserole and cook for 35 to 45 minutes.

Source: contributed by Mrs. D. Crawford in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.23.

Sweet Corn Dip

Ingredients: 3 oz butter, salt, pepper, mustard, 8 oz cheddar cheese, 5 Tbls cream, 1 small onion, 8 oz tin sweet corn.

Method: Cream butter, salt, pepper and mustard. Gradually add cheese and cream. Beat until fluffy, then add other ingredients.

Source: contributed by E. Simpfendorfer in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.19.

Golden Corn Mornay

1 lb minced steak, 1 finely chopped onion, 1/2 cup water, 1 can sweet corn (drained), 1 tsp. curry powder, 1/2 cup grated cheese, 1 tbsp. fat, 1/2 cup tomato puree, salt and pepper, 1/2 cup sultanas, 1 lb mashed potatoes, 1 tbsp. plain flour.

Method: Saute onion in fat, add meat, cook until lightly browned all over. Add tomato puree, water, salt and pepper. Simmer covered for 10 minutes. Fold in sweet corn, sultanas and curry powder and continue cooking until tender. Thicken with flour. Fill into casserole, top with potato, sprinkle with cheese and brown in oven.

Source: contributed by Mrs. M. P. Wakefield in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p. 5.

Tuna Almond Saute

1/2 cup blanched almonds

2 tbspns. butter

1 finely chopped onion

2 x 185g cans drained tuna

310g can drained sweetcorn

1 red apple, washed and cubed

2 sticks sliced celery

1 tbspn. tomato sauce

1 tbspn. lemon juice

fresh ground pepper

1 tbspn. fresh chopped parsley

Method: Cook almonds in a shallow dish on HIGH for 1-1&1/2 minutes, until coloured. Allow to stand while remainder of dish is prepared. Melt butter in 2 litre casserole dish on HIGH for 1 minute, stir in onion, cover dish and cook on HIGH for 1 minute. Stir in remaining ingredients, including almonds. Cover dish and cook on REHEAT for 6-8 minutes. Stir thoroughly but gently after 3-4 minutes to heat through. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.180.

Savoury Casserole

2 cups half-cooked brown rice

1 small can whole kernel corn

1 large onion chopped

1 cup water

1 lb. [500 gm.] minced steak

1 medium can tomato soup

2 rashers bacon, chopped

salt, pepper and mixed herbs.

Method: Place a few knobs of butter in the base of an ovenproof dish. Add layers of rice, meat, tomato soup, drained corn, onion, bacon. Sprinkle with pepper, salt and a pinch of herbs. Add water and cook, covered, in a moderate oven for almost 1 hour or until meat is tender.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.32.

Ham and Corn Slice

1/2 cup SR flour, sifted

1/2 cup instant milk powder

4 eggs

30g melted butter

1/2 cup water

1 cup grated cheese

6 chopped shallots

125 chopped ham

310g can drained corn kernels

1/2 tspn. mixed herbs

salt to taste

tabasco sauce (drop)

1/4 cup chopped parsley

Method: Sift flour and milk together into a bowl. Combine eggs, butter and water. Pour into flour mixture and beat until smooth. Fold in remaining ingredients. Spoon into a shallow greased ovenproof dish and bake in a 180C oven about 25 mins. Serve sliced with salad. Serves 6.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.19.

Curried Tuna or Chicken Mornay

15 oz tin tuna, 1 pkt Continental dutch curry and rice soup, 2 cups water (cold), small onion or chopped chives, 1 tin sweet corn kernels, approx. 1/2 cup cauliflower.

Method: Make up soup with 2 cups cold water, mixing to a paste first. Then bring to the boil. Add the cut up cauliflower and onion, and cook for a few mins. Drain corn and tuna, and add to the mixture. Place in casserole. Top with breadcrumbs and grated cheese. Dot with butter and bake until golden brown.

Source: contributed by D. Gum in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.27.

Mock Oysters

To a pint of corn pulp add enough fine breadcrumbs to hold the mixture together. Add 1/2 teaspoon baking powder and sufficient salt and pepper to flavour. Drop the mixture from a teaspoon into hot fat, making each about the size of an oyster. Fry a light brown, drain on paper, and serve hot.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.17.

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.

Tuna Salad

Can tuna, drained, can corn drained, 1 chopped onion -- mix all well to-gether -- mix with mayonaisse [sic] -- decorate with parsley.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.34.

Chatty Prawn Balls

This is a delicious appetiser, for nibbling with a good champagne or chardonnay.

1 can sweetcorn kernels

1kg green prawns, peeled and chopped

1 tblsp plain flour

1 tblsp cornflour

1 tblsp turmeric, ground

1 red chilli, finely chopped (optional)

2 eggs

3 spring onions, finely chopped

2 cloves garlic, crushed

Olive oil or veg for frying

Some fresh chopped coriander

Method: Place sweetcorn in a food processor at high speed for 1 minute. Add all other ingredients and mix thoroughly. Heat oil in frypan until it starts to smoke, then drop tablespoons of mixture into hot oil and fry all over until golden brown. Drain on paper towels, serve hot or cold. Makes lots.

Source: Contributed by Andrea Fuller, 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.34.

Quick Tuna Casserole

1 pint milk with 1 tin tuna, 1 tin sweet corn, diced carrots, peas, salt & pepper, grated cheese, blob of butter, cayenne pepper. Bring to boil & thicken with 2 heaped tbspn plain flour. Add 6 hard boiled eggs (chopped) - optional. Top with more grated cheese & bread crumbs or weetbix. Blob with butter.

Source: contributed by Trudy Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43.