Pineapple Crumble with Coconut Topping

850g crushed pineapple

1/2 cup caster sugar

2 lightly beaten eggs

3 passion fruit

300g sour cream

2 tbspns. plain flour

Method: Combine undrained pineapple and passion fruit in shallow ovenproof dish, sprinkle with 1/3 sugar. Mix sour cream, eggs and remaining sugar and sifted flour on bowl. Beat until smooth. Pour over pineapple mixture. Sprinkle with topping. Bake in moderate oven for 30 mins. or until set and golden brown.

Crumble topping

1/3 cup brown sugar

1 tspn. grated orange rind

2/3 cup plain flour

1 cup coconut

90g butter

Method: Combine sifted flour, sugar, coconut, rind and 1/2 tspn. nutmeg in bowl. Rub in butter.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.117.

Banana and Ham Entree

2 bananas

6 slices ham

1 tablespoon lemon juice

1 tablespoon prepared mustard

Cheese sauce:

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

1 cup milk

1/2 cup grated cheddar cheese

Pinch cayenne

Method: Melt butter in sauce pan and stir in dry ingredients. Add milk and bring to boil stirring constantly. When sauce is smooth and thick, add cheese. Pour sauce over rolls and bake at 350F until brown approx. 15 mins. rolls.

Peel bananas, cut into halves lengthwise. Dip bananas in lemon. Spread mustard on one side of slices of ham, and roll around banana half, secure with toothpick. Arrange in greased dish. Cover with sauce.

Source: contributed by Mrs Colleen Dearing (President, A.C.H. Rostrevor Aux.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.46.

Jan's Fete Stoppers

6 oz. butter

1&1/2 cups sugar

Cream together, add

3 eggs

6 teaspoons milk

Beaten together, add

4&1/2 cups S.R. flour

1 teaspoon vanilla

500g mixed fruit

Method: Bake in hot oven for 10 minutes. Ice with lemon icing. Makes approximately 80 biscuits.

Source: contributed by Jan Mitchell (A.C.H Lameroo Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.46.

Tuna Croquettes

2 cups cooked rice

1 can tuna (420 g)

1/4 cup milk

1 egg, separated

1 can mushroom [soup] (375 ml)

1/4 cup grated cheese

Method: Combine tuna, rice, egg yolk and 1/2 cup mushroom soup. Spread on plate and chill well. Roll into balls, drop into egg white. Roll into crushed cornflakes. Deep fry. Add milk to rest of soup and serve over croquettes.

Source: contributed by N. E. Hulford in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.35.

Juicy Roast Chicken

3 lb chicken pieces

1 can (440 g) cream of chicken soup

1/2 cup dry white wine

1&3/4 oz butter

Method: Put chicken in shallow baking dish, dot with butter. Roast for 1/2 hour hot oven. Pour over the soup and wine and bake further 3/4 - 1 hour. Remove chicken to serving dish and serve with gravy - skim excess fat away.

Source: contributed by R. Newbury in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.41.

Cheesey Bits & Pieces

2 pkts. long pretzels broken into pieces

250g salted peanuts

90g butter

4 tbspn. oil

1/2 tspn. salt

1&1/2 tspn. paprika

2 tspn. Worcestershire sauce

1 tblspn. chopped parsley

1 clove garlic, crushed

2 tbspns. Parmesan cheese (grated)

Method: Place pretzels and peanuts in a baking dish. Melt butter, add oil, salt, paprika, Worcestershire sauce, parsley and garlic. Sprinkle over pretzels and nuts. Bake in a slow oven for 45 mins. stirring occasionally. Sprinkle with cheese and toss lightly. Cool and serve as a nibble.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.5.

Sweet and Tangy Chicken

1 chicken cut into 6-8 portions

4 cloves pressed into peeled onion

1/2 cup vinegar

1 x180 g can mandarin segments, drained and juice retained

2 tablespoons cornflour, blended with 2 tablespoons water

1 green pepper, cut into strips

2 spring onions

1/2 cup condensed milk

1 teaspoon salt

Method: Place chicken, onion, white vinegar and juice from mandarins in large saucepan. Add enough water to just cover chicken. Cover and poach for 40 minutes. Cool. Rapidly boil liquid until reduced to two cups. Remove and discard bones from chicken, add cornflour to stock and stir till thickened. Add chicken flesh; pepper and spring onions. Cook for 5 minutes. Blend in milk and add mandarin segments.

Source: contributed by R. A. Newberry in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.40.