Chicken & Mushroom Bake

1 tablespoon butter

3 chopped shallots

1 tablespoon plain flour

375ml carnation milk

2 cups cooked chicken

400ml mushroom soup

1/2 cup grated cheese

2 cups cooked macaroni

1/2 cup cornflake crumbs or bread crumbs

2 tablespoons butter

Method: Melt butter and sauté onions until soft. Add flour and cook 1 minute. Stir in milk and soup. Bring to boil. Add chicken, macaroni and cheese. Simmer for 7 minutes. Pour into casserole dish. Crush cornflakes and add to melted butter. Sprinkle on top of casserole with grated cheese. Put into oven and heat through until cheese is melted.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.26

Chilled Strawberry Soup (Microwave)

3 cups sliced strawberries

1 cup sugar

2 tspns arrowroot

2 tabspns cold water

1 cup red wine

1 cup orange juice

1.1/2 cups sour cream

strawberries for garnish

Method:Place strawberries, sugar and water in a 3.1/2 pint casserole dish. Cover and cook on high 3 minutes or until boiling. Cook 5 minutes on medium.

Blend arrowroot with water, then blend with wine and orange juice into strawberry mixture.

Cook on high 6 minutes or until boiling.

Chill mixture.

Puree in food processor. Stir in cream and serve chilled, garnished with sliced strawberries.

Serves 8.

Source: contributed by B. Swalling in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.3.

Lychees and Almond Cream

1 can lychees

1 can almond cream

Method: Make up the almond cream as per instructions. When cool cut into squares and serve with the lychees. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.55 ['Spring Menu']

Poh Poh Chicken

several chicken pieces

3 tbs black soy sauce (not the very salty one)

1 tbs white wine/rice wine

3 slices peeled green ginger root (1"x1/4")

2/3 cup water

3 tbs sugar

1 whole star anise

cornflour for thickening

2 tsp granulated garlic

Method: Boil all ingredients except chicken and cornflour in a saucepan; when boiling add chicken pieces. Keep boiling briskly until chicken plumps up. Turn chicken over and then simmer until tender (about 1/2 hour). Take out chicken; keep as much liquid as desired and thicken with cornflour and pour over chicken before serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.55 ['Spring Menu']

Economical Ice-Cream

10 tbsp powdered milk

2 cups water

1 tsp gelatine

6 tbsp sugar

boiling water

1 tsp vanilla

Method: Put milk and sugar into a bowl, add water and beat. Then add 1/2 cup boiling water, and mix with dissolved gelatine. Place mix in freezer and when slightly set, add vanilla, then beat until double the size. Freeze and enjoy.

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

Beer Soup

1.25 litres beer

1/4 stick cinnamon

1 slice white toast

4 egg yolks

1 tabspns sugar

1 cup thin cream

Method: Bring beer to boil with cinnamon and toast. Beat egg yolks till light, adding sugar and cream. Slowly pour warm beer into eggs, Stirring constantly. Heat, do not boil.

Serve with croutons made of toast.

Source: S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.12.