Asparagus & Chicken

Heat 1x 80z. can asparagus soup, 1 tabs. flour, 1 tabs. margarine, and 1&1/2 cups milk until thick

ADD

2 cups chicken

1 tin asparagus

1 dess. curry powder

BAKE

1/2 hour - sprinkle potato chips on top.

Source: contributed by Barbara Giddings in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.36.

Meat Loaf Roast

500 gm mince
500 gm sausage meat
1 egg
1 pkt. Dutch Curry Soup
1 cup breadcrumbs

Method: Combine all ingredients[,] form into a roll - place in baking dish with a little dripping and vegetables around it and cook about 1&1/2 hours in mod-hot oven. What is left is really good cold in a sandwich.

Source: contributed by Dulcie Stacey in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.37.

Veal Royale

Cut 500gm Veal or steak into thin slices, toss in 2 teas. paprika, and fry in 1 tabs. oil. Place meat in a casserole, add 1/2 cup peas. Blend the contents of a packet o[f] Cheese and Leek Soup with 1 cup water and 1 cup tomato puree. Stir till boiling, pour over meat, cover and bake at 180C for 1 hour. Serves 4

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.38 & p.40.

Crunch

[Children's Munchies for Parties]

Spread butter and vegemite on dry bread. Sprinkle with grated cheese, poppy or sesame seeds. Cut into fingers. Bake in moderate oven.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.128.

Impossible Salmon Pie

4 eggs
1/2 cup plain flour
1/2 tspn baking powder
2 cups milk
4 oz marg melted
pinch salt

Method: In a large bowl beat together above ingredients until blended. Stir in the next ingredients to make savoury version.

1 can tuna or salmon drained
1/2 cup grated cheese
salt & pepper to taste
1 onion finely chopped
1/4 cup chopped parsley

Pour into a lightly greased pie plate 9". Bake at 180 C until filling is set and top is brown, 35 - 40 mins. Serve hot or cold.

Source: contributed by Heather Allen in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.45-6.

Macaroni or Spaghetti with Mushrooms

4 oz. mushrooms

1 tspn. butter or oil

1 oz. macaroni

16 oz. tin mushroom soup

grated cheese

Method: Wash and slice mushrooms. Fry gently in butter. Reserve juices in pan. Cook macaroni until tender. Heat soup, but do not boil. Drain macaroni. Stir in mushrooms and oil or butter they were cooked in. Add soup and serve piping hot with grated cheese.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.20.

Curry Royale

1kg (2 lbs.) lean boneless lamb (cut into small pieces)

2 tablespoons oil

2 onions

2 apples

2 carrots

1 tin pineapple pieces (drained, retain juice)

3/4 cup sultanas or raisins

1 tablespoon curry powder

Salt and pepper

Golden Syrup (1 heaped tablespoon)

Method: Toss lamb in plain flour, heat oil and toss meat into pan, brown. Make sure heat is not too severe -- about 250F. Chop apples, onions, carrots and toss in, add drained pineapple, raisins or sultanas, and sprinkle over curry powder, salt and pepper. Mix well with wooden spoon, tossing more flour over so that it will thicken, add pineapple juice and golden syrup, then add enough hot water to make correct consistency, then simmer until meat is tender. Fresh apricots, plums and grapes can be added to this curry. Bananas with coconut plus chutneys can be served with this curry, but do not add them to the curry as it takes away the flavour.

Source: contributed by Mrs. J. H. Gooch (Broadview) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.26.