Cheese & Bacon Savoury

(Renamed "Rat Bait" by my teenage children - Phyllis Rohrsheim-Boucher)

Spread thickly with butter or margarine 6 slices of thinly sliced white bread. Cut to size required and place on oven tray and spread each piece with the cheese and bacon mixture:

The mixture -

1 cup grated tasty cheese

2 rashers bacon, finely chopped

1 tspn dry mustard

pinch cayenne pepper

Mix with one or two eggs to make a spreading paste.

Bake in moderate oven until golden brown. Delicious hot or cold.

Source: contributed by Phyllis Rohrsheim-Boucher in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.81.

Oeufs Mimosa

(I think this might be renamed "Wattle Eggs")

2 large eggs

200 g crab meat

mayonnaise

Method: 

Hard boil eggs. When cold, shell and cut into halves.

Remove yolks and keep aside.

Mix crab meat with a little mayonnaise, spoon this into white halves, arrange on a large dish, cover with a thin layer of mayonnaise and sprinkle with chopped yolks.

Source: contributed by Ann Szuster in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.80.

Salmon Mousse

2 & 1/2 dessertspn gelatine

1 & 3/4 cups hot water

1 teaspn salt

2 tabspn white vinegar

2 gherkins, finely diced

chopped olives (6)

1 tabspn green pepper diced

1/2 cup mayonnaise

1/2 cup whipped cream

16 oz can salmon

Method: Dissolve gelatine in water, add salt, chill. When slightly thickened beat until consistency of whipped cream. Fold in vinegar, gherkins, olives, green pepper and then mayonnaise, cream and flaked salmon. Mix and turn into fish-shaped mould if you have one. Chill until firm. Turn onto a bed of shredded lettuce and watercress. Garnish with green mayonnaise. Serve with cucumber and tomato salad.

Source: contributed by Maurine Flint in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.79.

Quick & Tasty Meal

Butter one slice bread and make into cheese sandwich. Cut into squares and place in small heatproof dish. Pour over one beaten egg with small amount of milk, salt and pepper and a liberal sprinkling of cheese. Bake 30-45 minutes. Serve with green salad. Try adding chopped and sauteed bacon, cold mashed potato, left-over cauliflower, ham or asparagus, chopped parsley.

Source: contributed by Mary Roberts in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.78.

Purple Poison Punch

[Cooking Children Can Do With Supervision]

4 cups cold milk

2 cups chilled ginger ale

1 cup cold unsweetened grape juice

1 & 1/2 cups vanilla ice cream

Method: Combine all ingredients in punch bowl. Stir with ladle. Use spoon to cut icecream into small pieces. Serve punch with ladle, add a piece of icecream to each cup.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.139.

Minnie's Grandma's Gingerbread

8 oz butter

5 oz sugar

6 oz treacle

8 oz SR flour

1 egg

2 tabspn ground ginger

Method: Melt butter to oil, add sugar and treacle. Mix together until there is no "free oil" floating in it. Add ginger and flour sifted together. Mix well and add beaten egg. Line a lamington tin, 8" x 12". Put half almonds on top so that when cut a piece will be on each section. Bake in a moderate oven 40-45 mins.

Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.47.

Juicy Roast Chicken

1.5 kg chicken pieces

1 can cream of chicken soup

1/2 cup white wine

Method: Place chicken pieces in shallow baking dish. Dot with butter. Roast uncovered at 350F for 30 mins. Blend soup and wine. Pour over chicken and bake uncovered for another hour. Chicken becomes golden brown, but stays very juicy.

Source: contributed by Maude Anderson in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.21.