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.

Carrot Marmalade

6 large carrots
8 lemons
8 lb sugar
10 pints boiling water

Method: Grate carrots and slice lemons finely. Pour boiling water over ingredients (carrots and lemons) and let stand overnight. Next day boil for 1 hour, then add sugar and boil till it jells.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.42.

Fabulous Fruit Salad

1 tin pears (drained)
2 peaches (or equivalent in sliced, tinned)
2 bananas
1 mango

Method: Slice all fruits rather larger than is usual. Pour over 1/2 cup orange juice (tinned or fresh) and a couple of tablespoons of sherry if liked. Sweeten with liquid sucaryl or 1/2 cup sugar according to dietary requirements. Serve with ice-cream, cream or custard -- or alone.

Source: contributed by Mrs. Gough Whitlam in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.53 ['Personality Pages']

Individual Seafood Salad

Drain a 3&1/2 oz. can Greenseas solid pack Tuna. Fill a crisp lettuce cup with the Tuna and top with a spoonful of salad dressing. Garnish with a few wedges of tomato and lemon. Serve with fingers of buttered brown or white bread. Serves one.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.33.

Mystery Loaf

1 tablespoon butter
2 tablespoons sugar
1 cup milk
1 dessertspoon golden syrup
1 cup mixed fruit and nuts

Method: Bring butter, sugar, milk, syrup and fruit to boil, then add 1 teaspoon carb. soda, while fizzing add 1 cup S.R. flour. Stir well and place in loaf tin. Bake 1/2 to 3/4 hour.

Source: contributed by Mrs. R. T. Wright, Naracoorte S.C.C. in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.47.

Chicken and Asparagus

Prepare 1 pkt. Continental brand Chicken Noodle Soup with only 3&1/2 cups water. Empty in contents small can asparagus cuts, 1/2 cup frozen peas and cook 5 minutes.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.22. ['Quick Meals from Packets or Tins (Not so economical -- but hasty and tasty!)]

Bean and Ham Cream

6 oz. packet deep frozen French beans
1 teaspoon flour
1/4 pint cream (or evaporated milk)
Few chives
1 teaspoon paprika
1 oz. butter
1/4 cup milk
4 oz. cooked ham
Salt and pepper

Method: Cook the beans as directed on the pkt. Melt the butter in a saucepan, add the flour and milk, blend thoroughly, stir in the cream, cook until a rich thick sauce. Chop ham in chunky pieces and fold into the cream sauce with chopped chives. Season with salt and pepper. Pour over the beans, sprinkle with paprika and serve with fingers of toast. Time 15 minutes.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.22. ['Quick Meals from Packets or Tins (Not so economical -- but hasty and tasty!)]