Easy Rice Salad

1 1/2 cups cooked rice (chilled)

small tin crushed pineapple

2 oz grated cheese

chopped chives & capsicum

1/2 tspn salt

1 grated carrot

2 oz sultanas

1 cup mayonnaise

Method: Add all ingredients to chilled rice and mix well. Serve.

Source: contributed by Yvonne Pengilly in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.56.

Curried Tuna Mornay

1 x 15oz can tuna (drained)

1 cup celery chopped

1/2 cup grated carrots

2 dstspns curry powder (or less)

1 cup frozen peas

1 pkt cream of chicken soup

2 cups onions chopped

1 cup apple chopped

3 oz butter

2 hard boiled eggs

salt & pepper

Method: Saute butter, onions, carrots, apple & celery in electric fry pan until tender, stir in curry powder. Gradually add 2 - 3 cups chicken stock made up from soup mix. Stir & simmer gently until sauce thickens. Add peas, tuna & hard boiled eggs. Season well.

Source: contributed by Pauline Maloney in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.44.

Quick Mix Onion Bread

3 cups (450g) S R Flour

65 gm pkt Cream of onion soup

2 cups buttermilk, or plain yoghurt (approx)

2 tspns milk

Method: Grease a 10cm x 25 cm loaf pan. Sift flour, mix in dry soup mix, then add enough buttermilk to give a soft sticky dough. Turn onto a lightly floured surface, knead until smooth, shape into a loaf. Place in pan, brush top with milk. Bake in mod oven for approx 1 hour.

Source: contributed by Julianne Smith in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.113.

Witchety Grubs

1 tin condensed milk

3/4 cup sultanas (finely chopped)

1 rounded tblspn golden syrup

1/4 cup chopped nuts

1 cup crushed cornflakes

1 cup coconut

1/4 cup chopped dates

Method: Heat together milk, syrup until thick, stirring ALL THE TIME (approx 10 mins). Take from heat & add cornflakes, coconut, sultanas, dates & nuts & mix together. When cool roll into finger lengths in extra coconut. Allow to set in fridge.

Source: contributed by Tom Knight in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.103.

Fish Flapjacks

2 oz S.R. Flour

1/2 tspn Salt, Pinch of Pepper

1 tbspn grated Onion

425gm can Salmon or Tuna

2 Eggs

1 tbspn Chopped Parsley

2 tblspns Milk

1 dstspn Lemon Juice

Method: Sift flour, salt & pepper. Add parsley & onion, gradually beat in eggs, lemon juice to taste, mix to make smooth. Add flaked fish and enough milk required to make batter of dropping consistency. Drop large spoonfuls on hot greased girdle or heavy-based pan. When brown underneath, turn & cook about 10 minutes.

Source: contributed by Mary Holmes in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.45.

Potato Puff

2 cups warm mashed potatoes

1 tbspn. melted butter

2 tbspns. chopped spring onions

4 eggs, separated

1/2 cup milk

salt and pepper

2 tbspns. chopped parsley

Method: Combine cooked potatoes and milk. Beat till smooth. Add butter, seasoning, egg yolks and spring onions. Beat egg whites stiffly and fold in to potato mixture. Place mixture into souffle dish; bake in moderate to hot oven for 20 mins. or until golden brown and crisp. Serve with bacon and green vegetable or as a vegetable dish with main course. Any leftover potato puff can be sliced and fried in butter and served for breakfast.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.76.

Hard Boiled Mice

Eggs (as many as you wish)

1 raw carrot

whole cloves

celery stalks

lettuce leaves

Method: Hard boil the eggs, then let them cool. Peel the eggs. Slice eggs in half lengthwise. Lay them down on wax paper. Wash and peel carrot. To make ears, cut 2 carrot slices, each about the size of a 2 cent piece. Cut a pointed base in each slice then stick points into egg just above narrow end. Stick 2 cloves into each mouse for eyes. For whiskers cut 4 short lengths of celery, and tail a long length of celery. Add them to the mouse. You can use shoestring licorice instead of celery.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.138.