Spicy Prawns and Ham

1 onion sliced
2 tablespoons dry sherry
1 carrot, peeled and diced
1/2 cup sliced green capsicum
2 tomatoes peeled and chopped
1 125g (4 oz) tin mushrooms
1 tin pineapple pieces
1 teaspoon grated green ginger
1/4 teaspoon chilli sauce
1 tablespoon soya sauce
1.1/2 tablespoons cornflour
2 tablespoons stock
2 tablespoons cooking oil
500g (1 lb.) shelled and deveined prawns
1/2 cup chopped ham or bacon
1 packet noodles, boiled and drained

Method: Combine onion, sherry, green capsicum, tomatoes, mushrooms, pineapple pieces and syrup, ginger, chilli sauce and soya sauce in a saucepan. Heat until boiling. Blend the cornflour with the stock and stir into the mixture. Stir until it thickens approximately 3 minutes. Heat oil, add prawns and ham and cook, stirring constantly for 3-5 minutes. Add to the vegetable mixture. Serve over hot noodles or with rice.

Source: contributed by G. Smart in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.25.

Wacky Cake

3 cups SR flour
2 tblspn vinegar
3/4 cup oil
6 tblspn cocoa
1 3/4 cups sugar
2 tspn vanilla

Method: Mix dry ingredients. Make a large hole, add oil, vinegar & vanilla. Then add 2 cups water. Mix well but do not over stir. Bake in 10" x 12" lamington pan 30 - 35 mins in mod oven.

Source: contributed by Pauline Garrard in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.83.

Ham and Pineapple Dip

1 jar cream cheese
1/2 cup cream
4 slices ham (chopped very small)
2 slices pineapple (chopped very small)
2 gherkins (chopped)

Method: Beat cream until thick then add all other ingredients and chill until served.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.5.

Rice Salad Francaise

1 cup long grain rice
1/2 cucumber, peeled and diced
60g fresh mushrooms, sliced
2 radishes, sliced
1 small green pepper, cut into strips
125g Processed cheddar cheese, cubed
Salt and pepper
French dressing
Lettuce leaves
Chopped parsley

Method: Cook rice in boiling salted water until just tender. Drain well. Chill. Add cucumber, mushrooms, radishes, green pepper and cubed cheese. Season with salt and pepper. Pour over sufficient dressing to coat. Mix well. Place in a lettuce-lined bowl. Before serving sprinkle with chopped parsley. Serves 4-6.

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.61.

Tuna or Herring Mornay

1 small tin fish
2 med. size potatoes
1 cup egg noodles or spaghetti
1 tspn. anchovy sauce
1/2 pt. white sauce
Pepper and salt to taste

Method: Cook and mash potatoes. Cook noodles 20 minutes in boiling salted water. Place fish, potatoes, and noodles in two layers in casserole and use 1/2 tspn. anchovy sauce on fish in each layer. Pour white sauce over and place in medium oven for 30 minutes.

Source: contributed by G. Trezise in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.17.

Tangy Pork and Orange

2 tablespoons butter
2 teaspoons curry powder
1&1/2 cups orange juice
1 tablespoon cornflour
1/4 cup almond halves
500g lean pork cut in strips
1/2 cup chopped spring onions
1 cup thinly sliced celery
1 tablespoon water
1/2 cup natural yoghurt

Method: Melt butter in a heavy based frypan. Add curry powder and cook for 1 minute. Add pork and onions and cook over high heat until outside of meat is browned. Add orange juice and bring to the boil. Cover and simmer for 25 minutes, add celery. Blend cornflour with water until smooth, add to pan stirring constantly. Return to the boil and cook 5 minutes. Spoon into a serving dish, sprinkle with almonds. Stir yoghurt until smooth and spoon over pork. Garnish with a few fine strips of orange rind if desired. Serve with rice or noodles.

Source: contributed by E. Wagner 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.32.

Chunky Tuna Soup

1 Onion finely chopped
15gm butter
2 x 440 gm cans Pea & Ham Soup
2/3 cup thickened cream
1 1/2 tspn curry powder
3 cups water
180 gm can Tuna Chunks in brine

Method: Saute onion and curry powder in butter, add soup & water, stir until mixture reaches boiling point. Stir in drained tuna, serve with a spoonful of whipped cream in each bowl.

Source: contributed by Betsy Stewart in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.5.

Savoury Chicken Casserole

500g mince meat
1 onion diced
1/8 tsp pepper
1 cup cooked rice
1 packet chicken broth mix
3 cups water

Method: Combine all ingredients in a casserole or a stewpan. Cover and bake or simmer for 1&1/2 hours. Serve as a casserole with vegetables or as a delicious snack or savoury on toast with salad.

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