Steak Mornay

Cut required amount of steak or mutton into pieces and place in greased ovenware dish. Make up a packet of thick vegetable soup, with water, salt and pepper. Pour over meat and cook slowly until tender.

Source: contributed by Mrs. W. H. Cane in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.33.

Pineapple Bowl

1 Pineapple; 2 Firm Bananas; 1 Avocado; 1 Cup Brandy or Rum; 8 ozs. Sugar; 1 oz. Butter; 1/4 Pint Claret.

Method: Cut pineapple in half, lengthwise. Remove flesh in 1" wedges. Place these in oven-proof dish and sprinkle with brandy or rum. Place in slow oven for 15 minutes. Cool. Cut avocado into 8 pieces and sprinkle with a little lemon juice to prevent discolouration. Heat butter in pan. Add sugar and claret. Cook for 10 minutes. Add banana pieces and allow them to stand in this mixture for 30 minutes. Turn frequently. Arrange fruit pieces in the pineapple shell. Chill. Serves 4.

Source: contributed by Mrs. J. L. Jenkins in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.52.

Economical Fruit Loaf

(Eggless and butterless).

Soak 1 Cup All-Bran in 1 Cup of Milk for 1 hour.

Then add 1 Cup of Mixed Fruit; 1 Cup of Brown Sugar; 1 Cup SR Flour. Grease tin well and bake in moderate oven.

Source: contributed by Mrs. H. F. B. Haynes in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.65.

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.

Sweet Corn Casserole

1 lb. Minced Steak or Lamb; 2 Onions; 1 Large Tin Whole Kernel Sweet Corn; 1 Large Tin Tomato Soup; 8 ozs. Cooked Noodles or Spaghetti.

Method: Brown chopped onions and steak in a little fat. Put into casserole with drained sweetcorn and tomato soup. Make up sweetcorn liquid to 1 cup and add together with noodles, pepper and salt. Grate cheese on top and cook in moderate oven for about 1/2 an hour. Serves 10.

Source: contributed by Mrs. M. J. McInnes in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.33.

Eggs Mexican

6 Hard-boiled Eggs; 1/2 Pint White Sauce; 1/2 Teaspoon Horseradish; 1 Teaspoon Curry Powder; 1/2 Teaspoon Grated Lemon Rind; 1/2 Cup Cooked Rice; Salt, Pepper and Paprika.

Method: Cut eggs in halves and place in a greased dish. Cover with white sauce to which has been added the horseradish, curry powder, and lemon rind, salt, pepper, paprika and rice. Top with sliced tomato and dot with butter. Place bacon rolls on top and bake 10 minutes in hot oven.

Alternative: Season white sauce with chutney, gherkins, cream, mustard, sardines, and tomato sauce.

Source: contributed by Mrs. J. L. Jenkins in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.25.