Sweet and Sour

2 tins Mastercraft sweet and sour vegetables

1 chicken

Method: Boil chicken. When cold remove meat from carcass. Empty the contents of the two tins of sweet and sour vegetables into a corningware dish, add the chicken meat, mix thoroughly. Cover and put into the oven to heat.

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.22.

Cheesy Broccoli Mornay

100g (2 slices) lean ham, chopped

1 onion, chopped

500g broccoli, cooked then chopped

250g small shell noodles

1 tablespoon poly or monounsaturated margarine

2 tablespoons plain flour

1 cup milk

1.1/2 cups (150g) grated cheese

1/4 cup fresh wholemeal breadcrumbs

Margarine or oil for greasing

Method: Place pasta on to cook. Melt margarine in a large boiler. Cook onion until soft. Add the flour and cook for 1 minute. Remove from heat, add milk gradually stirring all the time. Return to heat, continue stirring until sauce boils and thickens. Remove from heat, add 3/4 of cheese. Stir well to make a smooth sauce. Combine sauce with ham, broccoli and noodles. Pour into greased baking dishes. Sprinkle with remaining cheese combined with breadcrumbs. Reheat in moderate oven (180C). Serves a family of 4-6. Suitable for freezing.

Hint: It is easy to chop broccoli in the cooking saucepan once it has been cooked and drained. Use a long bladed knife. 2 slices of bread will make 1 cup of bread crumbs.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.23.

Quick Spaghetti Bolognaise

500g mince

grated cheese

1 tin spaghetti

Method: Cook mince until browned well. Drain off fat (if any). Stir in can of spaghetti and cook until heated through. Serve and top with grated cheese. (Herbs can be added for extra flavour).

Serves 2-3

Source: contributed by Melissa Ramm in Burra Kindy Cookbook (Burra, 2002).

Cheng Tau, Hu Chi (Chicken Liver and Green Pea Soup)

Four Persons

3 chicken livers.

1 tin green peas.

1 tablespoon chopped mushrooms.

1 teaspoon ginger.

1 small tin bamboo shoots.

3 giblets.

1 tablespoon soya sauce.

1 piece of lean pork and a few bones.

Method: Make a strong stock by boiling any bones and a piece of lean pork. Chop up chicken livers, giblets, mushrooms, ginger, and bamboo shoots. Put in a deep pan, pour in stock through a strainer, strain peas and add, with soya sauce, pepper and salt, and bring to boil. Serve in soup-bowls.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.41.

Schubert's Concentrated Tomato Soup

6 lb tomatoes

6 oz onions

2.1/2 oz cornflour

pinch carb soda (1/5oz)

1 oz butter

1 oz salt

6.1/2 oz sugar

8mls Ezy Sauce (1/5 of 2 tbspn).

Method: Cook tomatoes and onions approx 1.1/2 hrs. Sieve. Bring back to boil. As soon as boils, add the butter and boil mixture 15 mins. Then add salt, sugar, Ezy Sauce and carb soda. Mix cornflour into a paste with a little water and slowly pour into mixture, stirring while pouring otherwise it will go lumpy. Continue to boil until it appears to be about the right consistency when cooled off in a saucer (bit like tinned soup). This freezes well and can be preserved. It is a concentrated soup and should be mixed with milk or water for serving.

Source: contributed by D. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.4.

Chicken & Corn Chowder

1 Onion chopped

440 gm can Creamed Corn

1/2 Barbecue Chicken

3 teaspoons Cornflour

1 green Shallot (chopped)

30 gms butter

4 cups chicken stock

60 gm Cream Cheese

1 tablespoon water

Method: Saute onion in butter until tender. Add corn, chicken stock and chopped chicken meat, bring to the boil reduce heat, simmer, uncovered 10 minutes. Cream the cheese with a little of the hot soup, add to soup. Stir in blended cornflour and water, bring to the boil, stir until soup boils and thickens, add shallot before serving.

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

Banana Salad

10 bananas cut in pieces

1 cup salted peanuts

1 small tin pineapple pieces

coconut

Method: Combine all ingredients together, add a little of the pineapple juice and take up the moisture with the coconut.

Source: contributed by J. Fisher 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.52.

Hot Noodles

1 kg lean mince

2 onions finely chopped in food processor

2-3 tablespoons crushed garlic

2-3 tablespoons oil

840g tin tomato soup

1 tin water

500g pasta spirals or small penne pasta

2-3 teaspoons ground pepper

Method: Heat oil and fry onion and garlic until soft and golden. Add mince and brown well. Add remaining ingredients and fill tomato tin with water, adding to mince mixture. Mix well and bring to the boil. Stirring occasionally, reduce heat and simmer with the lid on until pasta is tender.

Variation: Substitute beef with 2 large tins of tuna for a different flavour.

Hint: Freezes well. This is an all-time favourite of both the children and adults at Child Care and was named by one of the children!

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.45