Chicken & Corn Soup

2 x 40g packets Chicken Noodle Soup Mix

1.1/2 litres water

2 x 420g cans creamed corn

2 eggs beaten (omit for egg-free recipe)

1 cup sliced spring onions

Salt and pepper

Method: Place soup mix, water and creamed corn into a saucepan and bring to the boil. Simmer for 5-10 mins, stirring occasionally. Turn off heat and drizzle beaten egg into mixture while stirring. Add onions and season with salt and pepper to taste.

Hints: Extra noodles can be added. Serve with French sticks. Not suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.3.

Coleslaw

1/2 cabbage - shredded

1 onion - diced

1 red capsicum - chopped

1 cup sugar

1/2 cup oil

1/2 cup vinegar

1 tsp mustard

1 tsp celery seed

Method: Put cabbage, onion and capsicum in a bowl and sprinkle sugar over top. Heat vinegar, oil, mustard and celery seeds together. Pour over cabbage mix. Leave for at least 24 hours. This will keep for a week and still be crunchy. NB: tastes like coleslaw from K.F.C.

Source: Burra Kindy Cookbook (Burra, 2002)

Tomato & Celery Soup

1 can Cream of Celery Soup

1 can Tomato Soup

1.1/2 cans of water

Method: Blend all ingredients together. Heat. Garnish with a dob of whipped cream or sour cream when serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.36 ['Winter Menu']

Pineapple Delight

1 can pineapple pieces

1 pkt pineapple jelly

1 heaped dsp cornflour

vanilla essence

2 eggs

1 tbs sugar

1 pint milk

Method: Mix cornflour to a paste with a little milk; heat rest of milk and thicken with the cornflour, stirring and boiling for 3 mins. Mix yolks with sugar and add to custard in saucepan. Heat a minute or two, but do no boil. Flavour with vanilla and leave to cool. Drain juice from pineapple pieces and arrange pieces in serving dishes. Pour cold custard over this and mix well. Dissolve jelly in the hot pineapple juice adding sufficient hot water to make up to 1 pint. When jelly is about to set, beat thoroughly with whisk and then add stiffly beaten egg whites and whisk together. Pile on top of custard and chill overnight. Decorate with whipped cream. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.58 ['Spring Menu']

Aunty Ruth's Dip

2 eggs

1/2 diced onion

3 tbsp sugar

1 chopped red capsicum

2 tbsp vinegar

1 slice chopped ham

8 oz (1 pkt) Philly cream cheese

Method: Heat the eggs, sugar and vinegar until it looks like scrambled eggs. Mix in the cream cheese over heat until smooth. Add onion, ham and capsicum and enjoy with dry biscuits.

Source: contributed by A. Wiseman in Burra Kindy Cookbook (Burra, 2002)

Champagne Crust

fruit

1/2 cup sugar

60g butter

1 egg

1/2 cup milk

1 cup S.R. flour

Method: Boil enough fruit to half fill medium sized pie dish. Mix together sugar, butter, egg and milk. Stir in 1 cup flour. Pour over fruit which must be boiling. Cook 30 minutes in hot oven 240C.

Source: contributed by D. Craig 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.69.

Savoury Topping

2 tbspns. melted butter

1 hpd. tbspn. pl. Flour

1 cup milk

2 tspns. grated cheese

2 rashers chpd. bacon

1 small onion

1 small sweet gherkin

Salt and pepper

2 hard boiled eggs (chopped)

Chopped parsley

Method: Place melted butter in saucepan, stir in flour and beat together. Add milk, cheese, bacon, onion, gherkin, salt and pepper, hard boiled eggs, and parsley. Cook until thick. Cool and place on biscuits.

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

Macaroni Bake

250g macaroni

4 rashes bacon

2 small onions, chopped

400g tin tomato sauce

400g tin baked beans

1.1/2 cups milk

250g grated cheese

Method: Cook macaroni in boiling water until just tender, drain. Fry onion and bacon until onions are translucent and stir into the macaroni. Add soup, milk, baked beans and 3/4 of the cheese. Mix well, then place in a greased baking dish and top with the remaining cheese. Bake for 45 mins at 190C.

Hints: Where possible use reduced or low salt canned soup. This dish is high in fibre and calcium. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.58