Mexican Eggs

Melt: 2 tbspns butter, fry chopped-up meat (approx. 1 lb) until brown, add chopped-up onions, add skinned tomatoes or 1 can tomatoes, add 4 oz grated cheese & 6 beaten eggs. Simmer gently. Serve with toast.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.3.

Economy Meat Loaf

1 lb. finely minced beef steak

1/4 lb. diced bacon

1 cup rolled oats

1 egg

1/4 chopped onion

1 cup cooked tomatoes (can use tinned ones with juice drained off)

1 tspn. salt

1/4 tspn. pepper

1 tspn. mixed mustard

Method: Beat the egg and combine with all the other ingredients, mixing thoroughly. Pack into greased and crumbed ovenware dish and bake in a moderate oven 1 hour. Eat hot or cold.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.94.

Easy Bortsch Soup (Cold)

Blend or puree the contents of:-

1 -- 30 oz. can beetroot

1 -- 15 oz. can tomatoes

1 small clove garlic (optional)

Add 1 can consomme

1 teaspoon salt

1 teaspoon sugar

3 dessertspoons lemon juice

Pepper

Chill and before serving add 1 carton sour cream stirred in carefully to create swirls of white against the red.

If desired, garnish with finely chopped fresh herbs - parsley, chives, etc.

Source: contributed by G. Isaachsen (Hawthorn Lewis No. 188) 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).

Mutton Charlotte

Cold mutton slices, tomatoes, stale bread, salt, pepper, onion.

Method: Grate some stale bread, put the crumbs at the bottom of a greased pie-dish, then a layer of mutton, then some slices of tomatoes. As you proceed season with salt and pepper and a little minced onion. Let the top layer be of tomatoes. Sprinkle a few breadcrumbs over the top and bake for 3/4 hour. Tinned tomatoes may be used if fresh ones are not available.

Variations: Miss B. M. Limbert (Metropolitan) scalds her tomatoes and skins them, uses shallots instead of onion, and adds dobs of butter on top of top breadcrumbs.

Mrs. W. D. French (Postal) adds a crust made from thin slices of bread spread thickly with dripping or butter, and then moistened with gravy or stock or Oxo. A batter of 3 tablespoons S.R. flour, 1&1/4 cups milk and 1 egg is then poured over the whole.

Source: contributed by Mrs. R. P. Wood (Owen) The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.3 [January 9].

Greek Salad

2 x 425g cans peeled Tomatoes

1 x 425g can sliced Beans (drained)

2 Onions, sliced

1/4 tsp each of Salt and sweet Basil

1 pinch Pepper

Method: Add all ingredients to saucepan. Simmer until onion is transparent. Serve as a vegetable accompaniment to grilled meat.

Variation: Used sliced, fresh zucchini instead of the sliced beans.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.15.

Choko Soup

1 onion chopped

2 cups cooked chokoes

500g (1 lb.) can tomatoes

1 teaspoon salt

1 bay leaf

Freshly ground black pepper

750 ml (3 cups beef stock using stock cubes)

250ml (1 cup) milk or cream

Chopped chives for garnish

Method: Place onions, tomatoes, bay leaf and stock in pan and bring to boil. Cover and simmer 15 mins. Remove bay leaf and cool. Mix to a puree in blender. Add chokoes to blender and mix until smooth. Return soup to pan, add salt, freshly ground pepper and milk and bring gently to boil. Serve hot with chopped chives sprinkled over. Serves six to eight.

Source: contributed by M. Frith in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.16.

Zucchini Carrot Pancakes

1/2 cup wholemeal plain flour

2 eggs

1/4 cup chopped parsley

1/2 cup milk

1/4 cup water

Filling and Sauce:

15g butter

1 carrot

3 zucchini

60g grated cheddar cheese

60g grated mozzarella cheese

15g butter

3 shallots

400g can tomatoes

1 chicken stock cube

Method: Sift flour, stir in combined eggs, parsley, milk and water. Stand 1 hour. Cook 8 pancakes in hot greased pan.

Fill: pancakes with grated carrot and zucchini[,] add cheese. Roll up firmly and place in heat proof dish.

Sauce: Saute chopped shallots in butter[,] add undrained mashed tomatoes and stock cube, simmer for 15 minutes. Pour over pancakes[,] sprinkle with mozzarella cheese. Grill until melted.

Source: contributed by Suzanne in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.19.

Lentil & Tomato Soup

2-3 tablespoons oil

1 onion

2 cloves garlic

2 carrots

2 potatoes, diced

840g tin crushed tomatoes

1 cup unprocessed bran

1 cup orange lentils, washed & drained

1.1/2 litres water

3 chicken or beef stock cubes

Worcestershire sauce to taste

Salt and pepper to taste

Method: Chop onion, garlic and carrot very finely. Fry the vegetables in the oil until golden. Add remaining ingredients, bring to the boil and simmer for 40-50 mins until potato and lentils are tender.

Hint: This soup freezes well.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.8

Deep Sea Sorcery

3 onions
Lemon juice
2 tins tomatoes
Thyme
Worcestershire Sauce
1.1/2 dozen fish fillets
3/4 - 1 cup white wine
2 cups dry rice
Salt and pepper
Butter
Flour
1 cup milk
Parsley
2 teaspoons curry
Hard boiled egg
Lemon slices

Method: Saute onion until tender, do not brown. Reduce heat, place cut green pepper, thyme, Worcestershire sauce and undrained tin tomatoes. Simmer uncovered for 15 minutes. Reduce heat to low and place fish in. Sprinkle salt, pepper, curry powder, pour 1/4 cup wine over fish, fit lid and cook for 10 minutes. Make white sauce from butter, flour, milk, extra wine and seasonings. Add to some cooked rice, seasonings, parsley and cut hard boiled egg, stir well, gently cook. Add little green pepper, slices of lemon etc. for colour.

Source: contributed by Mrs. G. Wilsdon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.23.