Cold Chicken Curry

2 cooked chickens - diced

Sauce:

2 tblspns vegetable oil

1 tblspns Apricot Jam

2 chopped white onions

1 tblspn fruit chutney

1 tblspn curry

1/2 cup oil mayonnaise

1/4 cup tomato sauce

1/2 cup cream

Method: Heat oil, add onions & cook until softened[,] add curry powder & cook a minute. Remove from heat, add sauce & jam & chutney & leave to cool. Blend this to make a smooth sauce, when cold add mayonnaise & lastly stir through the whipped cream. Stir in diced chicken. Serve.

Source: contributed by Gillian Hansen in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.58.

Canary Pudding

4 oz butter

3/4 cup sugar

2 eggs

1/4 pint milk

2 cups S. R. Flour

pinch salt

1 dstspn lemon juice

Method: Cream butter & sugar, add beaten eggs and lemon juice, then add flour with salt & milk alternately. Steam for 1&1/2 - 2 hours. Serve with hot honey or jam spooned over pudding.

Source: contributed by Mignon Hogben in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.62.

Boiled Salad Dressing

1 cup vinegar

2/3 cup milk

2 heaped tspns plain flour

1 sml tspn mustard

1 cup sugar

2 eggs

1 sml tspn salt

Method: Mix flour, sugar, mustard, salt with 1/2 cup of water, then add beaten eggs, milk & vinegar. Simmer until thick, stir often. This is an excellent keeper.

Source: contributed by P. Penna in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.59.

Curried Noodle Salad

2 cups San Remo Spiral Noodles, boiled for 10 mins only, rinse straight under cold water, drain.

Sauce:

small can each of crushed pineapple & whole sweetcorn (both must be drained well).

1/2 cup good (sunflower) oil

2 level dstspns curry powder

salt & pepper to taste

1/3 cup white vinegar

chopped parsley

1 tbspn sugar or 1 tspn liquid sweetener

Method: Heat vinegar to dissolve sugar, then combine with all other sauce ingredients. All above may be prepared day before required, but don't combine noodles[,] corn & pineapple with sauce until shortly before needed. Must be stirred well before serving as sauce settles on bottom.

Source: contributed by L. Pilkington in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.58.

Brandy Alexander Pie

1 carton cream

little Brandy

1 pkt Sweet biscuits

1 pkt White Marshmallows

Method:

FILLING:

Dissolve marshmallows in a double saucepan. Allow to cool. When cool, fold in whipped cream & a little brandy to taste.

BASE:

Crumb biscuits, add 1 dspn melted butter, combine fully & press into pie dish. Chill for 1 hour, add filling. Top with grated chocolate. Chill overnight. Serves 8.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.66.

Chicken and Asparagus Bake

40g butter

2 tbspns. flour

2/3 cup powdered milk

2 cups water

1/2 tspn. dried thyme

2 cups cooked chicken

310g can asparagus cuts, drained

1 cup fresh breadcrumbs

paprika

Method: Melt butter in a saucepan and stir in flour. Combine powdered milk and water and pour into butter mixture. Cook, stirring constantly over low heat until thick and boiling. Stir in thyme, chicken and asparagus and then spoon mixture into greased ovenproof dish. Top with breadcrumbs, sprinkle with paprika and cook in a 180C oven until golden brown about 20 minutes. Serves 4. Mixture can easily be doubled.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.18.

French Coconuts

1 tin condensed milk

1 tblspn. golden syrup

Method: Heat together until thick -- keep stirring and add 4 cups cornflakes (crushed) and 1 cup coconut. Roll into balls and toss in coconut.

Source: contributed by Mrs. E. Wood (A.C.H. Volunteer Service) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.54.