Jarred Chops

6 chump chops
heaped tablespoon flour
dessertspoon sugar
1 cup water
3 tablespoons tomato sauce
2 tablespoons worcestershire sauce
1 tablespoon vinegar

Method: Coat chops with flour and sugar. In an ovenproof dish, mix sauces, vinegar and water. Place coated chops in dish with mixture. Cover and bake in 350°-375°F oven 1&1/2-2 hours.

Source: contributed by Kathy Woolford (A.C.H. Balaklava Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.28.

Deep Fried Dim Sims

1 pkt. pre-rolled puff pastry

Filling:
500g minced meat
1 onion chopped
2 teaspoons sesame oil
Pepper and salt
1 tablespoon soy sauce
1 tablespoon oil
Pinch curry powder
1 egg white

Method: Brown onion and meat in oil, add remaining ingredients and mix well.

Cut each sheet of pastry into 9 squares. Place teaspoons of filling on each square. Brush pasty with water and pull together in shape of money purse. Heat oil in Wok or deep fryer and add Dim Sims about six at a time and cook until pastry is golden. Serve with dip.

Dip Sauce: 2 tablespoons soy sauce, 1 tablespoon vinegar.

Source: contributed by Mrs B. A. Boylen (A.C.H. Broken Hill Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.22.

6 Cup 'Special' Salad

1 cup each of following:
Coconut
Sour Cream
Crushed pineapple
Philadelphia cheese
Mandarin segments (tinned or fresh)
Marshmallows (white, cut finely)

Method: Mix all 6 ingredients together.

Source: contributed by Mrs E. Wood (A.C.H. Volunteer Service) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.39.

Egg and Caviar Pate

6 hard boiled eggs

60g melted butter

Sour cream

Red and black caviar

Salt and pepper

Chopped parsley

Crackers

Method: Sieve eggs and mix with butter. Season well. Arrange pate in a mound on plate. Smooth top and sides, spoon over sour cream and coat eggs completely. Decorate top with caviar and lemon wedges. Finish with parsley. Serve with crackers.

Source: contributed by Mrs B. J. S. Vasey (A.C.H. Barmera Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.6.

Pineapple Flummery

Ingredients: 1 tin pineapple, 1 pkt jelly crystals, 1 egg, 1/2 pint milk, 1 heaped tsp cornflour, 1 dsp sugar, vanilla.

Method: Chop pineapple after pouring off juice and put in bowl. Make custard with the egg, milk, cornflour, sugar and a little vanilla. When cool, pour the custard over pineapple and stir well together. Boil pineapple juice, make jelly with this adding sufficient water to make up the quantity. Beat egg white stiffly and when jelly is setting, beat the egg white into this. Pour carefully over the custard. Serve with whipped cream.

Source: contributed by F. Jefferson in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.65.