Vausage

1 cup cooked green lentils
1 cup cooked mashed potato
1 cup cooked rice
1 cup fresh wholemeal breadcrumbs
1 small onion
4-6 Tblspn gluten flour
2 tsp mixed herbs

Method: Mix together. Shape 1 large tablespoonful into a roll, or patty. Roll in bran and fry in lightly oiled pan, or bake in oven.

Vausage Rolls
Process as above, but do not fry. Wrap roll in a rectangle of thin Basic Pastry. Cook in hot oven until pastry cooked. Serve hot or cold. Size can be varied to suit.

Basic Pastry (Basic Pie Crust, p.51)
2 cups SR flour (white or wholemeal)
3 Tblsn PU [polyunsaturated]-vegetable oil
TONE skim milk

Method: Rub the oil into the flour. Add milk to give the desired consistency. The dough should come cleanly from the bowl and form a soft ball. Roll out on flour or bran to a thin layer. Bake in hot oven 20-25 minutes. An advantage of making the Basic Pie Crust is that it can be rolled out and used for either sweet or savoury pies as required.

Savoury crust: add pepper, herbs, curry, etc.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), pp.32 & 51.

Vegetarian Cauliflower Snow

1 large cauliflower

1 large onion, sliced

2 oz. butter

2 tomatoes, skinned and sliced

1 oz. flour

1/2 pint milk

Salt and pepper

6 oz. cheddar cheese (grated)

4 eggs, separated

Method: Cut cauliflower in fleurettes, cook in boiling salted water, stems down, 5-10 mins. Saute onion in 1 oz. butter until soft; add tomatoes and cook 2-3 mins. Meanwhile, make sauce with remaining butter, flour and milk, season and add 4 oz. of cheese. Arrange cauliflower in a gratin dish, spoon over the onion and tomato mixture, coat with sauce. Beat the egg whites stiffly and arrange on top of cauliflower, making four pockets for egg yolks. Drop a yolk into each pocket. Sprinkle over the remaining cheese and grill until crisp and golden brown.

Source: contributed by Lorna Hosking (A.C.H. Gawler Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.32.

Seasoned Cauliflower

1 Whole Cauli

Beef, Sausage or Pork Mince

Bacon

Breadcrumbs

Herbs

2 Eggs

Cayenne Pepper (Pinch)

1 - 2 Cloves Garlic (Crushed)

Method: Blanch cauli for a few minutes. Mince stalks of cauliflower & bacon, stir in with seasoning. Place bacon on bottom of dish, then seasoning. Spread seasoning evenly & pat cauli into seasoning. (bacon can be placed on top if you want.) Bake in moderate oven for approx 30 minutes. Serve with a cheese sauce.

Can be served as a main course.

Can also be served as a vegetarian meal by making a tasty seasoning without meat - fruit & nuts make a nice alternative.

Source: contributed by K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.15.

Baked Cucumbers

6 cucumbers
2 tablespoons wine vinegar
2 teaspoon salt
1/4 teaspoon sugar
2.1/2 tablespoons melted butter
3 tablespoons chopped chives or shallots
1/2 teaspoon fresh herbs
1/4 teaspoon pepper

Method: Peel and half cucumbers lengthwise and remove seeds. Cut into 1.1/2cm strips and then into 5cm pieces. Let stand with vinegar, salt and sugar for a minimum of 1 hour. Drain, dry, place in shallow dish with butter, herbs and pepper. Cooked uncovered for 1 hour in a moderate oven stirring gently once or twice. If overcooked they will turn brown.

Source: contributed by K-A. O'Reilly in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.41.

Nut Meat

1 small onion
1 cup breadcrumbs
1 cup nuts (almonds, walnuts or mixed) grated or ground
1 cup mashed potatoes
1/2 cup milk (mashed with potatoes)
1 tbsp butter
thyme or parsley to flavour

Method: Mix thoroughly, place in greased baking dish, or loaf tin. Cook in moderate oven for 1 hour (or can be made into rissoles). Serve hot with vegetables or cold with salad.

Source: contributed by E. McNamara in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Quick Tip - Vegetables

Dissolve 1 pkt lemon jelly in 1 cup boiling water. Add 1/2 tea spoon salt, 2 tea spoons vinegar & 1 cup cold water. Chill till thick. Fold in diced red (1 cup) & green apple (1/2 cup), 3/4 cup diced celery, 1/4 cup chopped walnuts, 1/4 cup mayonnaise. Spoon into individual moulds or large ring mould, chill till firm. Unmould & serve decorated with parsley & cherry tomatoes.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.53.

Chinese Vegetables

15 grams butter
1 large carrot (grated)
1/4 small cabbage (finely shredded)
chopped parsley
1 medium onion (chopped)
1 parsnip (cut into small cubes)
30 grams grated cheese
salt and pepper to taste

Method: Melt butter in saucepan, add onion, brown lightly, add rest of vegetables, salt and pepper. Cover pan and cook five minutes. Add grated cheese, mix through lightly. To serve, sprinkle with finely chopped parsley.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (Adelaide: 1st edn, 1977), p.6.

Steak Delight

1/2 cup Golden Circle crushed pineapple
1/4 tsp salt
pepper
4 medium sized tomatoes
crushed cornflakes
butter

Method: Wash tomatoes, cut in halves and scoop out the centres. Sprinkle with salt, pepper and a little sugar. Grill for 2 mins. on each side. Fill with pineapple, top with cornflakes, and dot with butter. Place under the griller until butter melts. Serve hot with grilled steak, roast veal or pork, and arrange around the meat garnished with parsley.

Source: contributed by L.Finlay in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.19.