Pineapple & Chicken

Put in casserole, chicken pieces, sprinkle 1 pkt French Onion Soup over top. Tip 1 x 425gm tin crushed Pineapple over all and cook approximately 3/4 hour.

Source: contributed by F. Jones in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.

Beef & Pineapple Casserole

1 kg Meat cubed

1 pkt French Onion Soup

1/2 cup Red Wine

1 sml tin Pineapple Pieces

Method: Stir all together. Bake 1.1/2 - 2 hours or Pressure Cook for 15 mins.

Source: contributed by P. Garrard in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.29.

Chicken Paste

Boil 1 fowl until tender, with 1 onion, 1 tspn thyme and 1 chicken stock cube, salt & pepper to taste. When finished cooking there should be 1 pint of liquid in the pan. Mince the fowl and 1 raw onion. Put back into saucepan with the liquid and boil for 1 minute. Add 1/2 cup cream and boil for 1 minute. Keep in the refrigerator until used.

Source: contributed by T. Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.16.

Sunset Chicken (Microwave)

1 pkt French Onion Soup

1 clove Garlic crushed

2 tspns Worcestershire or Soy Sauce

1/2 cup Pineapple Juice

8 Chicken Drumsticks

1/2 cup Tomato Sauce

3 tlbspns Honey

Method: Combine all ingredients in a shallow casserole dish. Marinate for 1 - 2 hours or overnight in refrigerator. Cover and cook chicken on HIGH for 20 minutes turning 3 times and brushing with marinade during cooking. Serves 4.

Source: contributed by E. Turner in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.32.

British Mince

2 tbspn beef dripping or cooking fat

2 small onions, minced (or chopped finely)

1.1/2 lbs mince

2 cups beef bouillon (stock cube)

1 tbspn uncooked oatmeal (rolled oats)

salt 

freshly ground pepper

Method: Heat the beef dripping in a heavy saucepan. Add the onions and cook stirring constantly until the onions are soft and golden. Add the meat and brown it, stirring constantly to prevent lumping. Stir in the beef bouillon, the oatmeal and salt and pepper to taste. Simmer, covered over low heat for about 30mins. Serve on toast or with mashed potatoes or boiled noodles.

Source: contributed by D. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.17.

Ham Dip

125g cream cheese

1 can devilled ham

1 tspn mustard powder

dash of tabasco sauce

salt and pepper to taste

1 tbspn sherry

Method: Combine all ingredients in a bowl. Beat until smooth and creamy. If necessary thin out with a few drops of milk. Serve with crisp crackers and celery sticks.

Source: contributed by T. Rosenzweig in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

Apricot Chicken

4 chicken breasts

1 pkt. French Onion Soup

1 tin apricot nectar

(add coconut if desired)

Method: Place chicken in baking dish, pour over nectar, sprinkle soup over top. Place in oven and bake for 1 hour.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.26.