Ham Bake

2 cups cooked rice

1/2 cup evaporated milk

1/2 cup grated cheese

2 cups chopped ham

1 tbspn. chopped onion

1 tin cream of chicken soup

Method: Combine all ingredients. Cover with cornflakes mixed with 3 tbspns. butter. Heat through slowly approx. 45 mins.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.83. [Bachelor]

Jansen's Temptation

Swedish recipe

Method: 1 lb. peeled potatoes cubed. Place half in casserole.

[A]dd one layer of anchovies (or Australian Salmon) and one layer of sliced onion. Then cover with other half of potatoes.

Pour over a small bottle of cream. Grate cheese on top.

BAKE moderate oven until potatoes are cooked.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.41.

Vegetable Lattice Flan

This decorative dish has a wonderful flavour and is cheap and easy to make. It is a meal by itself.

A flan tin is lined with short crust pastry, a mixture of diced vegetables - carrots, onions, parsnip, pe[a]s, triamble, any veg. (500g)

About 750 gm mashed potato and cheese sauce.

Bake the flan, blind, when it is cold fill with the vegetables mixed with cheese sauce. Then pile potato on top and make a pattern on top with a fork. Brush the surface with melted butter.

Bake moderate to hot oven until nicely browned. Cut into wedges & serve.

Source: contributed by Dulcie Stacey in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.45.

Anniversary Beef

Feeds 10

1 kg. beef cubed and rolled in flour / salt pep[per] / 1 small can pineapple pieces / 2 medium onions / 1/2 capsicum / 1/2 cup tomato sauce / 1 tabs hot sauce / 1/4 cup brown sugar / 1/4 cup vinegar / 1 teas. mustard / 1 small can peas / 440gm can three bean mix / 3 medium carrots / small amount of fat.

Method: Rub meat pieces in flour salt & pepper.

Brown in hot fat, pour off excess fat. Put all remaining ingredients (except peas, beans and pineapple) in casserole dish with meat.

Cover and simmer approx. 1[&]3/4 hours. Remove from oven.

Heat through and simmer peas, beans and pineapple for 1/2 hour, ADD to casserole ingredients.

Source: contributed by Lorna March in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.38.

Dandy Biscuits

4 oz. margarine

1 cup sugar

1 cup S.R. flour

1 cup coconut

2 crushed Weetbix

2 tablespoons Golden Syrup

1 teaspoon carbonated soda dissolved in boiling water.

Method: Melt margarine and mix well with other ingredients. Place in teaspoonfuls on greased oven slide, cook until golden brown in moderate oven.

Source: contributed by Lyn Brooks, Tumby Bay Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.47.

Saveloys with Vegetables

500g saveloys

2 medium onions, chopped

60g butter

440g can vegetable soup

1 tspn. soy sauce

pepper

1 cup water

1 tbspn. parsley

Method: Put saveloys in saucepan of cold water. Bring to boil. Simmer 5 minutes. Drain. Heat butter in pan, cook onions until transparent. Add soup, sauce, pepper and water. Bring to boil, add sliced savs and parsley. Simmer gently for 2 minutes. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.101.

Pears in Tarragon Cream Dressing

(as an entree or sweets)

4 ripe juicy pears

Paprika

Lettuce leaves

Dressing:

1 egg

2 tablespoons castor sugar

1/4 pint cream

3 tablespoons tarragon vinegar

Salt and pepper

Method: Prepare dressing -- break egg into bowl and beat. Add sugar and gradually add vinegar. Stand bowl in saucepan of simmering water, stir until mixture begins to thicken, then remove from heat -- stir until slightly cool, season and chill. Whip cream and fold into dressing. Peel pears, cut in halves, lay each half on lettuce leaves. Before serving, coat eash [sic] pear half with 2 tablespoons dressing -- garnish with paprika on top.

Source: contributed by Mrs Lorna M. Hosking, A.C.H. Gawler Auxiliary in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.36.