Sherried Pineapple Cream

110g packet white marshmallows

470g (15 ozs.) can pineapple pieces

1/2 cup sherry

1 cup cream

Method: Cut marshmallows into quarters, put in bowl with sherry, stir so that marshmallows are coated with sherry. Cover and let stand 3 hours or overnight at room temperature. Add drained pineapple pieces to marshmallows in bowl. Whip cream until soft peaks form, gently fold into mixture. Refrigerate until serving time, then spoon into serving glasses.

Source: contributed by Mrs. Carol Moen (A.C.H. Yorketown Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.41.

Aussie Potato Bake

Equipment Needed

Sharp knife

Beater

Grater

Measuring Cup

Casserole dish

Can opener

Saucepan

Preparation Time: 15 minutes

Cooking Time: 15-20 minutes

Ingredients

Salt and Pepper

2 large Potatoes

3/4 cup grated Pumpkin

1 Onion (chopped)

2 Bacon rashers (chopped)

3/4 cup grated Carrot

1/2 cup grated Cheese

1 Egg (beaten)

1 teaspoon Vegemite

Crushed Cornflakes

Extra Cheese

Method

Peel and boil potato and mash with vegemite and salt and pepper. Mix in rest of ingredients. Place in a casserole dish and top with crushed cornflakes and cheese. Bake at 180C for 15-20 minutes.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Pepper Pot

3 tablespoons butter

1/4 cup chopped celery

1-1/2 cups cubes potato

5 cups stock

1/2 lb. [250 gm.] cooked tripe [optional]

1/2 cup cream

1 tablespoon butter

1/4 cup chopped onion

1/2 cup chopped green pepper

3 tablespoons wholemeal flour

pepper and salt

Method: Put butter, celery, potato, onion, green pepper. Cook slowly 15 minutes then stir in flour, stir and cook 5 minutes then add stock, tripe, pepper and salt. Cover and cook slowly for 1 hour. Just before serving add half cup cream and extra butter.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.17.

Spinach Dip

400g egg mayonnaise

1 packet spring vegetable soup mix

1 packet frozen spinach or fresh spinach

1 bunch chives

300g sour cream

1/2 lemon

2 bunches spring onions

Ground pepper

Method: Mix together and serve in a hollowed loaf of cob bread.

Serve with bread or biscuits.

Source: Recommended by E. Singer in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.13.

Quick Tuna Mornay

450 g cream of chicken soup

1/2 cup cooked peas

1 pkt breadcrumbs or chips

60 g grated cheese

1 lge can tuna

2 hard boiled eggs

Method: Heat chicken soup, add cheese & stir until smooth. Add the peas, chopped boiled eggs & the tuna. Pour into casserole dish & place in mod oven until heated through. Remove from oven, garnish with breadcrumbs or chips. Return to oven for 3 - 5 mins.

Source: contributed by Ruth Warnock in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43.

Tiny Taters and Walnut Salad

2 large cans of Edgell Tiny Taters or use up your own very small potatoes. Peel and boil until cooked but still firm.

3-4 red apples, chopped

6 sticks celery, sliced

2 cups of walnuts

Method: Combine potato, celery, apple and walnuts. Pour on a mayonnaise dressing.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.62.

Brain & Bacon Mornay

2 cups mashed potatoes

1 set brains or 125g mince meat

2 cups white sauce

2 rashers bacon

grated cheese

pepper and salt

Method: Line an ovenproof dish with mashed potatoes. Simmer brains in water for 15 minutes and grill the bacon. Chop drained brains (or mince) and bacon finely, add to white sauce, pepper and salt. Place in centre of potato, top with grated cheese. Heat in moderate oven until heated and cheese melts.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.17.