Sandwich Fillings

Cottage cheese, drained crushed pineapple, onion, salt.
Chopped raisins, mashed banana, a little sugar, orange juice.
Dates, chopped orange, nuts and raisins.
Peanut butter, cheddar cheese and chopped raisins.
Grated carrot and chopped raisins over peanut butter.
Cheese or ham with pineapple slices.
Ham or asparagus, or egg (curried).
Tomato and egg.
Chicken, walnuts and tomato.
Vegemite and walnuts.
Salmon and cucumber.
Cucumber (finely chopped), grated onion and mayonnaise.
Cottage cheese, celery, walnuts (grated carrot adds colour).

Source: contributed by Elizabeth M. Keynes in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.5.

Pasta with Creamy Salmon Sauce

250g pasta shells or spirals
1 medium onion, chopped
1 tablespoon poly or monounsaturated margarine
1 tablespoon plain flour
1/2 cup milk
440g tin cream chicken soup
440g tin pink salmon
1 cup grated cheese

Method: Cook pasta. While pasta is cooking, melt margarine, fry onions until tender. Add flour, cook for 1 minute. Remove from heat, gradually add milk. Add undiluted soup. Return to heat, stir while bringing to boil. Boil one minute. Stir in cheese and salmon and heat thoroughly. There is no need to drain the salmon. Serve with drained pasta. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.72.

Porridge Biscuits

1 cup rolled oats
1 cup sugar
1 cup coconut
1 cup SR flour
1 rounded tablespoon golden syrup
125g butter
1 egg

Method: Melt butter and syrup. Add dry ingredients and egg. Mix well, spread into greased lamington tin. Slow oven 15 minutes until golden brown. Cut into squares while warm. Remove when cold.

Source: contributed by Joan Jenkins in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.90.

Hawaiian Chops

4 leg chops
1 cup breadcrumbs
1 cup chopped tomatoes
1 cup shredded pineapple
1 dessertspoon brown sugar
Salt & pepper
4 lightly grilled bacon rashers

Method: Lay chops in casserole with a little water to prevent sticking. Mix crumbs, tomato, pineapple and sugar. Divide into four portions and put one on each chop, cover and cook in moderate oven for 1 hour. Then add bacon rashers and cook further 15 minutes without lid. Serve with rice and minted peas.

Source: contributed by Carola Grantham Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.38.

Vol-au-vent Fillings

Oyster
Combine a tin of smoked oysters, 2 hard boiled eggs (finely chopped), 2 gherkins (finely chopped), enough mayonnaise to moisten (approx. 2 tablespoons), chopped parsley.

Savoury
Fill tiny pastry cases with mashed peas, parsley, grated onion, moisten with mayonnaise and top with blanched almonds.

Avocado
Combine 3 avocados (mashed), 2 x 185g tins tuna, 1 cup walnuts (chopped), 1 carton cream, tomato sauce, worcester sauce and lemon juice.
Serves 10.

Source: contributed by the Rischbieth Family in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.14.

Frangipanni Cake

Cake: 1/2 cup butter, 1/2 cup sugar, 2 egg yolks, 1 large cup S.R. flour, pinch of salt, about 2 tablespoons milk, 1/2 teaspoon vanilla, grated rind of 1 small orange.

Topping: 2 egg-whites, 2 tablespoons sugar, 1/2 cup coconut.

Method: Beat butter and sugar to a cream, and beat in egg yolks. Stir in sifted flour, milk, vanilla, and rind. Place mixture in well-greased and lightly-floured tin. For the topping, whisk whites of eggs to a stiff froth and beat in sugar until stiff again. Then stir in the coconut. Spread on top of first mixture and bake in moderate oven about 40 minutes. Cover with paper if necessary to prevent burning of the macaroon top.

Source: contributed by Mrs. J. H. Hilder (Cradock), Mrs. C. McCarthy (Renmark), Mrs. Lloyd Pearce (Renmark), and three other members in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Jan. 26'.

Lib's Chicken

1 chicken (a bag of pieces) cut into portions and rolled in a mixture of flour, salt, pepper and plenty of paprika (it will look pinkish). Put in casserole dish and sprinkle lots of cut parsley over it.

In another dish mix one tin of condensed chicken soup with one large carton of cream, and pour over meat.

Bake for 1&1/2 hours at about 300°-350°F (150°-180°C) but turn back if bubbling. If not ready to eat, can be turned right back to lowest and left in oven.

Source: contributed by Nan Rischbieth in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.31.