Curry Curlies

750 gr. packet pre-rolled Puff Pastry

185 gr. (6 ozs.) Butter

2 teaspoons Curry Powder

250 gr. packet Potato Chips

Method: Cut pastry into 1 cm (1/2") strips. Brush both sides of strips with combined melted butter and curry powder. Lightly press finely crushed potato chips on both sides, twist to curl. Place on lightly greased oven trays, bake in moderately hot oven 8 minutes or until golden. Makes about 70.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.80.

Peach Fantasy

8 canned peach halves

16 oz. package frozen strawberries

4 tablespoons sifted icing sugar

Vanilla ice cream

1/4 pint cream whipped and sweetened

Method: Drain the canned peach halves. Thaw the strawberries and rub though a fine sieve. Gradually beat in the icing sugar and chill the mixture. For serving place a scoop of vanilla ice-cream in each of four serving dishes and arrange two peach halves on top. Spoon over the strawberry sauce and decorate with a swirl of whipped cream. Serves 4.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.77.

Whiting Caprice

8 fillets Whiting

2 beaten eggs

8 bananas

dry breadcrumbs

seasoned flour

butter

oil

Method: Coat fillets and bananas in seasoned flour, egg and breadcrumbs. Fry in butter or oil until golden brown and cooked through. Drain on paper. Serve with tossed green salad and tartare sauce.

Source: Contributed by Jan Klingberg (Coobowie) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.46.

Curry Rice Mornay

Equipment needed:

Can opener

Saucepan

Preparation Time: 10 minutes

Cooking time: 20 minutes

Ingredients:

1 packet Curry Rice-O-Riso

500 grams Mince meat

425g can Tomato Soup

1 can Water

1 small packet frozen Mixed Vegetables

Method: Cook Rice-O-Riso with mince meat added. Then add tomato soup and water. Add frozen vegetables. Cook for a further 10 minutes.

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

Tuna Lemon Loaf

15 oz. can chunk style tuna

16 oz., can cream of asparagus soup

1 cup dry biscuit crumbs

1 small onion finely chopped

1 dessertspoon chopped parsley

3 eggs

1 tablespoon chopped canned pimento

1 tablespoon lemon juice

pinch pepper

Method: Combined the drained tuna with the soup, biscuit crumbs, onion, pimento and parsley. Separate whites and yolks of eggs. Lightly beat the yolks of the eggs and add the tuna mixture with lemon juice and pepper. Beat egg whites until stiff and frothy and gently fold through the mixture. Spoon mixture into well greased loaf tin and bake in moderate oven for 1 hour. Cool slightly before turning out of tin onto serving platter. Chill.

Optional: Surround with curly endive and garnish with cucumber twists. Serve with tossed side salad and separate bowl of lemon wedges and salad dressing sprinkled with a little paprika.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.32.

Piccalilli Cheese Balls

4 ozs. Creamed Cheese at room temperature

4 ozs. sharp Cheddar Cheese, grated

1/4 cup chopped Gherkins

1 dessertspoon chopped Pimento or Red Pepper

1 dessertspoon finely chopped Onion

1 pinch Garlic Salt

1/3 cup crushed Potato Crisps

Method: Combined all ingredients except potato crisps. Mix well and chill. Shape into balls and roll in potato crisps. Serve on toothpicks. Makes 1&1/2 dozen.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.79.