Allbran Loaf

1 cup allbran

1 cup soft brown sugar

1 cup mixed fruit

1 cup milk

1 cup S.R. flour

2 eggs

Method: Put allbran, soft brown sugar, fruit and milk in a bowl. Leave to soak for 2 hours or overnight. Then add S.R. flour and eggs. Mix well. Pour into greased and floured loaf tin, bake approx. 60 minutes at 175C. Leave to cook before cutting.

This is a good loaf for those on high fibre diets.

Source: contributed by C. Esworthy 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.81.

Corn Relish Dip

1 x 375 ml Corn Relish

1 x 250 pkt Cream Cheese

Method: Beat cream cheese until creamy, mix in corn relish. Let stand for a while to let flavours blend. Serve with Cornchips, plain crackers, celery sticks or plain potato chips.

Source: contributed by Sue Weckert in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.8.

Vegetable Soup

lamb shin bone

1/2 packet split peas

3 litres water

4 medium onions

salt and pepper

3 carrots

5 stalks celery

2 parsnips or turnips

1 can commercial soup

Method: Simmer peas, bones and sliced onions in a covered stockpot until peas are tender. Dice other vegetables and add commercial soup then simmer for 3/4 hour.

Source: contributed by S. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.15.

Layer Casserole

1/2 cup washed rice

1 can whole kernel or cream style sweetcorn

2 medium onions

1 lb. minced steak

3 or 4 rashers of bacon

1 small tin of tomato soup

Method: Put rice in bottom of casserole, cover with drained corn (if whole kernel) and sprinkle with pepper and salt. Mix half tomato soup with 1 cup of water and pour over rice and corn. Place thinly sliced onions over mixture. Add remaining soup and liquid from sweetcorn, spread evenly over mixture. Add meat and cover with chopped bacon. Cooked covered for about 1 hour in moderate oven. Serve with potatoes and green peas as main meal, or as supper dish.

Source: contributed by M. Scriven in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Helena's Chicken Strips

250g butter

1 tablespoon crushed garlic

500g chicken tenderloins or 2 breast fillets cut into strips

Coating:

1/2 packet Jatz biscuits

125g parmesan cheese

1/2 bunch parsley

125g pecans

1 tablespoons dried tarragon

Method: In a food processor combine all coating ingredients and process for 30-60 secs until crushed well. Melt butter and gently fry garlic. Coat chicken in butter and then toss through coating mixture, pressing crumbs firmly onto chicken pieces. Place on a lined oven tray and bake for 20-25 mins at 180C or until chicken is cooked. Chicken will become dry if over-cooked.

Hints: Serve warm with chilli sauce. These are excellent with pre-dinner drinks.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.35

Sultana-Pumpkin Cake

1 cup sugar

1 cup butter

2 eggs

1 cup cold cooked pumpkin or trombone (not butternuts)

1 cup plain flour

1 cup SR flour

1 cup mixed fruit OR 2 cups sultanas

1 cup sultanas

Method: Beat sugar, butter, eggs, pumpkin until creamy. Add flour and fruit. Bake in a 10 inch square tin at 375F for 40 - 45 mins. Cool in tin before tipping out.

Source: contributed by J. Bruce (from R. Falting) in Burra Kindy Cookbook (Burra, 2002).

Tuna Noodle Bake

150g macaroni

425g can tuna in springwater

1/2 cup frozen peas

1 tbsp oil

1 med onion diced

1 cup broccoli florets

300ml sour cream

1 cup tasty cheese

30g pack potato crisps

Method: Bring a large pan of water to the boil and cook macaroni for 5 mins. Add broccoli and peas, return to the boil and cook for a further 8 mins. Drain and set aside. Heat oil in the same large pan, saute onion until transparent, then gently stir in undrained tuna - stirring gently so it doesn't break up - then add the sour cream and half the cheese. When the sauce is smooth, add cooked macaroni and vegetables. Spoon into microwave proof dish, top with crushed potato crisps and remaining grated cheese. Microwave on high for 2 mins, allowing to stand for 5 mins before serving.

Source: contributed by K. Williams in Burra Kindy Cookbook (Burra, 2002)

Savoury Cheese

250g Philly cheese

50g Kraft cheese

1 grated onion

1 grated carrot

2 chopped gherkins

1 thick slice ham

50g Coon cheese.

Method: Mix together and roll in chopped nuts or black pepper.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.