Egg Combo

Beat 12 eggs and 1/2 cup water mixed with 1 pkt cream chicken soup, salt and pepper. Place in frypan 300 deg. As egg mixture is cooking lift sides and allow uncooked mixture on top to flow underneath, cooking with margarine as required. When top egg mixture is nearly cooked, add chopped and browned cubes of bread, onion, pepper, bacon. Add small tin flaked drained tuna, small can 7 veg mix drained, slices of tomato, gherkins, sprinkle over parsley and grated cheese. Cook until cheese has melted. (Cook with lid on frypan.)

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

Meat and Vege Puffs

cold cooked meat, diced

any left over vegetables

oil

Batter:

2 cups S.R. flour

Pinch salt

milk

1 egg

Method: Place flour, salt and egg in bowl. Mix well, slowly adding a little milk at a time until batter is smooth. Add diced meat and veg (meat and vegetables can be tinned) to batter. Spoon mixture into hot oil. Fry till golden brown. Serve with tomato and onion fried in margarine.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.84. [Bachelor]

Polka-Dot Creamed Tuna

Kids will really love this dish. It's quick and filled with colourful vegies disguised in a creamy sauce. Serve in Tulip Bread Cups.

(Serves 8 children)

440g can diced mixed veg

1/3 cup chopped onion

3.1/2 tbsp plain flour

425g tuna in brine - drained and flaked

Chopped parsley

2 cups milk - approx.

90g butter or marg

salt & pepper to taste

Tulip Bread cups (optional)

Method: Drain vegetables, reserving the liquid. Measure liquid, adding enough milk to reach 2 cups. In a saucepan, saute onions in butter until soft. Stir in flour, salt & pepper until smooth. Add liquid slowly, and stir until thick. Stir in drained veg and tuna and simmer gently until heated through. To serve, spoon into Tulip Bread Cups on baking tray and heat. Garnish with chopped parsley before serving.

Tulip Bread Cups

8 slices bread

melted butter or margarine

Method: Trim crusts and brush bread slices with melted butter. Place each slice, buttered side up into cup of deep muffin tins - pressing into a tulip shaped shell. Bake in mod - hot oven until crisp and golden (approx 15-20 mins). Cool on a wire rack. Wrap well to freeze (up to a week), or store overnight in an airtight container. To serve, place shells on a baking tray, add filling, heat through in a moderate oven.

These shells will hold just about any filling from savoury mince to scrambled eggs.

Source: contributed by Karen O'Brien in Burra Kindy Cookbook (Burra, 2002).

Sweet and Sour

2 tins Mastercraft sweet and sour vegetables

1 chicken

Method: Boil chicken. When cold remove meat from carcass. Empty the contents of the two tins of sweet and sour vegetables into a corningware dish, add the chicken meat, mix thoroughly. Cover and put into the oven to heat.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.22.