Superb Potato Chicken

6 medium potatoes

1.5kg chicken

1 medium onion chopped

1 tbs parsley chopped

1/2 cup lean bacon, chopped

1 egg yolk

1 tsp sage

1 tbs oil

Salt & pepper to taste

Method: Peel, cook and mash potatoes. Mix together bacon, onion, potato[,] herbs, seasonings and egg yolk.

Place as much mixture under the skin as possible and remaining inside cavity.

Tie or skewer legs together.

Brush chicken with oil and bake in a moderate oven 180C for 1.1/2 hours.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.31.

Orange and Onion Salad

oranges sliced

onion sliced

pineapple sliced

sugar

pinch of salt

vinegar to taste

grated cheese

Method: Place a layer of fruits and onion in salad bowl. Sprinkle with sugar, salt and vinegar and repeat layers. Top salad with grated cheese.

Source: contributed by Kangaroo Island Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.73.

Pineapple and Cheese Spread

equal quantities of grated cheddar cheese and crushed drained pineapple

a little milk (if required)

crushed walnuts

Method: Mix and melt cheese and pineapple in a small saucepan, adding a little milk if required. Add chopped walnuts.

Use as a spread on cracker biscuits or as a filling for crisp celery fingers.

Source: contributed by Tea Tree Gully Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.45.

Cheese Olive Puffs

2 cups grated mature cheese

1 cup plain flour

1/2 cup butter/margarine

1 tsp paprika

salt and pepper

5 dozen stuffed olives (approximately 375g jar)

Method: Combined first 5 ingredients until well mixed and smooth. Take a small piece of cheese pastry slightly larger than the olive and roll into a ball. Make a hole with thumb, pop in an olive and roll to cover. Chill balls in refrigerator until firm, then freeze in a plastic bag until required. Take straight from freezer and place on a baking tray. Bake at 200C (400F) for 15 minutes until golden.

Source: contributed by Adelaide Legacy Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.44

Editor's note: in my family these are known as "sheep eyes", for the visual effect after one has taken a bite.

Rice Coleslaw

3 cups cooked Rice

1 cup grated Carrot

1/2 cup chopped Capsicum

2 cups shredded Cabbage

1 cup Pineapple pieces

1/2 cup chopped Shallots

Dressing:

1/3 cup French Dressing

1/3 cup Mayonnaise or sour Cream

Pinch Ginger

1/2 tspn Sugar

Salt and Pepper

Method: Add dressing to above vegetables and rice, blend well and season to taste. Garnish with extra pineapple pieces and toasted almonds.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.19.

Casserole (Salmon)

250g (80z) uncooked spaghetti

3 tablespoons butter

1/2 cup finely chopped onion

2 cups grated cheese

3 hard boiled eggs

1 cup milk

1 large tin salmon

salt and pepper

Method: Cook spaghetti in boiling water with salt. Simmer and stir occasionally until tender, drain well. Heat mushroom soup, butter and salt then milk gradually and stir well. Remove from stove and add onion, cheese, eggs and fish. Stir and add spaghetti. Turn mixture into casserole and bake when needed for 30 minutes at 150C (300F). Garnish with parsley.

Source: contributed by J. O'Shaughnessy in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.34.

Editor's note: the tin of mushroom soup is omitted from the ingredient list.