Sandwich

Cut crusts off a soft freshly sliced loaf, butter each slice and spread each with a mixture of Danish Blue Cheese and butter in equal parts. Roll up each slice, wrap it in a rasher of bacon, fasten with a cocktail stick. Fry or grill and serve piping hot. Halve the slices to make dainty rolls.

Source: contributed by E. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.10.

Hawaiian Lamb Chops

6 Short Loin Lamb Chops; 1/2 Cup Soft Breadcrumbs; 1/2 Cup Chopped Tomato Pulp; 1 Teaspoon Brown Sugar; 1 Dessertspoon Soft Butter; 1/2 Teaspoon Salt and Pepper; 6 Bacon Rashers; 6 well-drained Pineapple Rings.

Method: Twist chops into good shape and wrap a bacon rasher around each, securing firmly with a tooth pick. Place the drained pineapple rings in a greased baking dish and top each with a bacon wrapped chop. Combine breadcrumbs, tomato pulp, brown sugar, butter, salt and pepper, mixing well. Form into 6 patties and place one on top of each chop. Cover and bake in a moderate oven for about 1/2 hour. Remove lid or alfoil and cook for further 20 minutes, or until chops are cooked through. Arrange on a hot platter and garnish.

Source: contributed by Mrs. G. J. Russell in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.37.

Poor Man's Fillet Mignon

1 lb. mince
1/2 lb. sausage meat
2 cups white bread crumbs
2 eggs
Mixed herbs - 1 teaspoon
1 dessertspoon Soy Sauce
1 large onion grated
1 tablespoon fresh chopped parsley
1/4 teaspoon each of Tarragon, Oragano [sic], onion salt, and Garlic salt
For a change I sometimes add some crushed pineapple

Method: Combine all ingredients as for hamburgers. Rolling in flour, make patties about 3" wide and 1" thick, then wrap around with a piece of bacon and secure with tooth picks. Cooking in a frypan. Heat a little oil and sear both sides of patty to seal in juices and then reduce heat. Don't forget to keep turning them so they don't burn and they'll take approx. 1/2 hour to cook. 5 minutes before serving heat a large tin of mushrooms in butter sauce. To serve, remove toothpicks, place on dinner plates and cover with mushrooms. I usually serve with hot veges, but they are just as nice with salads.

Source: contributed by Joy in More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.7.

Savoury Rolled Bacon and Chops

Have required number of chops and pieces of bacon. Place each in seasoned flour, egg, then browned breadcrumbs. Roll pieces of bacon and secure with tooth picks. Place chops with rolled bacon on top in a casserole and bake slowly until tender. Does not require any fat or liquid.

Source: contributed by Mrs J. H. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.11.

Ham Squares

Beat 250g cream cheese and blend in 1/2 pkt French onion soup. Thin down with a little cream. Spread thickly on a slice of ham (1/4" thick), top with another slice of ham and so on until 5 slices of ham have been used. Wrap in foil for 24 hours. When serving, unwrap and cut into 1" squares and put in a toothpick in each square.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.78 ['Buffet Party Menu']

Bacon Rolls

Cook bacon until transparent. It must be limp not crisp. Cut slices in halves and cut rolled pastry into strip just a little wider than bacon. Place each half strip bacon on pastry and roll up. They may need tooth picks to fasten them whilst baking. They must be served hot.

Source: contributed by Mrs. D. Carmichael in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.6

Little Steak & Kidney Rolls

750 g round steak 1/2" thick

3 sheeps' kidneys

4 rashers bacon

1 onion, grated

finely chopped parsley

pepper and salt

2 tabspns shortening (1/2 butter, 1/2 oil)

2 tabspns flour

1 tabspn tomato sauce

1/2 tspn nutmeg

1 dessertspn soy sauce

2 cups stock

Method: Trim the steak into pieces 1&1/2 x 4&1/2 inches.

Remove skin from kidneys and slice thinly. Divide the kidney between the steak pieces. Remove the rind from the bacon and chop two rashers small, sprinkle over kidney with a little pepper, salt, onion and chopped parsley. Roll up firmly and tie each with coarse cotton.

Roll in a little seasoned flour.

Heat butter and oil in pan and brown rolls evenly.

Remove rolls and place in a casserole. Add remaining flour and any pieces of parsley, onion, etc. left over.

Brown and add stock, sauces and nutmeg.

When boiling pour over rolls. Cover and bake in a moderate oven for 1&1/2 to 2 hours or until meat is cooked.

Take from the oven 20 minutes before cooking is completed and remove cotton from the rolls.

Cut the remaining bacon into short lengths and roll into small rolls, thread on short skewers and place on top of the meat.

Cook in the oven without the lid for the remainder of the cooking time.

Source: contributed by V. McGeorge in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.28.

Beef & Egg Roll-Ups

12 thin slices of beef, 3 hard-boiled eggs, 1 tbspn grated onion, mayonnaise, mustard, salt & pepper 

Method: Chop eggs very finely, add grated onion & enough mayonnaise to make spreadable mixture. Season to taste. Spread beef lightly with mustard, then with egg mixture, & roll up firmly. Fasten each roll with wooden pick, & when all slices are filled & rolled up, wrap them in greaseproof paper, & chill until ready to serve.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974],  p.2.

Piccalilli Cheese Balls

4 ozs. Creamed Cheese at room temperature

4 ozs. sharp Cheddar Cheese, grated

1/4 cup chopped Gherkins

1 dessertspoon chopped Pimento or Red Pepper

1 dessertspoon finely chopped Onion

1 pinch Garlic Salt

1/3 cup crushed Potato Crisps

Method: Combined all ingredients except potato crisps. Mix well and chill. Shape into balls and roll in potato crisps. Serve on toothpicks. Makes 1&1/2 dozen.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.79.

Salmon and Potato Balls

1 x 8 oz. tin salmon (flaked)

1&1/2 cups mashed potatoes

2 heaped tbspns. grated cheese

2 eggs

1 small onion (grated)

salt and pepper

lemon juice

breadcrumbs

Method: Beat 1 egg well and lightly beat into potato with [salmon,] cheese, onion and seasoning. Roll into balls on floured board. Dip in beaten egg and roll in breadcrumbs. Deep fry until golden brown. Serve on cocktail sticks. Approximately 48 balls.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.10.

Veal with Banana

Method: Take as many thin pieces of veal per person, and wrap each piece around a firm banana. Secure with toothpicks and brown in butter. Place them in an oven dish and cover with a good brown gravy and bake till done.

Source: contributed by Mrs. Peter Lloyd (Canberra A.C.T.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.26.

Quick Nibbles - Bacon Wraps

Prunes wrapped in bacon

Scallops or any seafood in bacon

Broccoli or Cauli wrapped in bacon

Small Frankfurts wrapped in bacon

Freshly blanched Asparagus in bacon

Method: Wrap in bacon any of the above, secure with toothpicks and grill until bacon is cooked.

Source: contributed by Kate Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.8.

Luscious Bacon and Peanut Rolls

8 slices thin fresh brown bread

Bacon slices

Crunchy Peanut Butter

Method: Cut crusts from bread. Spread thickly with peanut butter, cut in halves and roll up. Remove rind from bacon and cut in 4" lengths. Wrap each strip of bacon around each bread roll and secure with toothpick. Cover with gladwrap and refrigerate until ready for use. May be prepared previous day. When ready to use, bake 15 minutes in moderate oven. Garnish with parsley.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.82.

Meat in Cabbage Rolls

1 lb. [500 gm.] minced meat

1 chopped onion

2 tablespoons grated cheese

1 small head cabbage

Method: Parboil the leaves from the cabbage in salted water. Drain. Combine and season the other ingredients and place a spoonful on each leaf. Roll up and secure with toothpricks [sic]. Brown in a little hot fat. Add one cup of water or stock, cover and simmer for one hour.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.30.

Glazed Ham

Plumrose shoulder ham

1/2 cup brown sugar

1 desspn corn flour

white vinegar 1 desspn

pineapple rings

pineapple juice

2 tspn french mustard

Method: Fasten pineapple rings to ham with tooth picks. Mix other ingredients together and pour over ham, bake 20-30 minutes in moderate oven. Basting frequently.

Source: contributed by D. Frances in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.79.

Banana and Ham Entree

2 bananas

6 slices ham

1 tablespoon lemon juice

1 tablespoon prepared mustard

Cheese sauce:

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

1 cup milk

1/2 cup grated cheddar cheese

Pinch cayenne

Method: Melt butter in sauce pan and stir in dry ingredients. Add milk and bring to boil stirring constantly. When sauce is smooth and thick, add cheese. Pour sauce over rolls and bake at 350F until brown approx. 15 mins. rolls.

Peel bananas, cut into halves lengthwise. Dip bananas in lemon. Spread mustard on one side of slices of ham, and roll around banana half, secure with toothpick. Arrange in greased dish. Cover with sauce.

Source: contributed by Mrs Colleen Dearing (President, A.C.H. Rostrevor Aux.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.46.

Cheese and Onion Nut Balls

1/4 cup Cream cheese

1 cup finely chopped walnuts

chopped parsley

2 finely chopped pickled onions

Method: Soften cheese with a little milk, add walnuts and onions. Roll into small balls, toss lightly in chopped parsley. Chill until ready to serve and serve on cocktail sticks.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (c1987), p.5.

Hot Bobs

The following fillings may be rolled in bacon and secured with a toothpick. - Prunes, dried apricots, pineapple, fresh mushrooms, tomatoes, capsicum, "potato gems".

Cook on a plate 2-4 mins. on High or Med-high, depending on the quantity, until bacon is cooked. Sprinkle with a mixture of grated tasty cheese. Microwave 1 minute med-high or until cheese melts. Serve on another attractive plate or bowl. Garnish with parsley or another green herb.

Source: contributed by M. Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.23.

Hawaian Lamb Chops

6 short lamb chops, 1/2 cup breadcrumbs, 1/2 cup tomato pulp, 1 tspn. brown sugar, 1 dsspn. butter, 1/4 tspn. salt and pepper, 6 bacon rashers, 6 drained pineapple rings.

Method: Twist chops into good shape. Wrap a bacon rasher around each, securing firmly with toothpicks. Place pineapple rings in greased baking dish, top with chops. Combine breadcrumbs, etc. Place on top of chops. Cover. Bake in moderate oven for 1/2 hour. Remove cover. Bake a further 20 mins. or until chops are tender.

Source: contributed by Mrs. G. Johns in Urania Cookery Book. Book 3 (Adelaide: n.d. [reprint with errata of 1976 edition]).

Savoury Veal Birds

1.1/2 lb veal steak (cut into thin slices)

1 cup chopped onion

3 cups soft breadcrumbs

3/4 cup brown stock (or water & beef cube)

3 tbs butter

1 tsp salt

pinch pepper

3 tbs flour

1/2 tsp dried tarragon

toothpicks

Method: Melt 2 tbs butter in a saucepan, add onion, breadcrumbs, salt, pepper, tarragon, and cook over medium heat to combine (about 2 mins). Place about 1 tbs stuffing on each veal slice, roll up and secure with wooden toothpicks. Roll in flour. Heat remaining butter in a large pan, add veal birds, brown well. Add stock, simmer covered about 30-35 mins or until tender. Spoon pan juices (sauce) over when serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.13 ['Summer Menu']