Porcupines

1kg mince beef
1 large tin tomato soup
1 onion, finely chopped
Salt and pepper to taste
3/4 cup rice
1&1/2 cups water

Method: Mix mince, onion, salt and pepper and rice. Shape into balls (about 2cm). Cook balls in tomato soup and water. Add more water if required. Cook 30 minutes, turning occasionally. Serve with mashed potato, rice or pasta.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.74.

Anzac Crisps

1&1/2 cups SR flour
1&1/2 cups coconut
1&1/2 cups sugar
1&1/2 cups rolled oats
1 egg
6 ozs margarine
1&1/2 tablespoons golden syrup
3 tablespoons boiling water
1&1/2 small level teaspoons carb soda
1 cup sultanas

Method: Melt margarine, golden syrup. Dissolve carb soda in water. Mix dry ingredients and add remainder of ingredients. Bake 375°F (190°C) for 15 minutes.

Source: contributed by Penny von Doussa in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.89.

Tuna Boats Entree

4 medium zucchini
1 425g. can chunk style tuna, drained
1 cup grated cheddar cheese
1/2 cup cream
2 teaspns. paprika
2 tomatoes, sliced for garnish

Method: Par-boil zucchini for 5-6 minutes. Remove a slice from the side of each zucchini. Scoop out flesh and chop. Combine flesh with tuna, cheese and cream. Spoon into zucchini boats and sprinkle with paprika. Bake in the centre of oven 180C for 15 mins. Garnish with tomato slices.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.24.

Dip for a Mob

1 packet lemon jelly
1 tin tomato soup
3 packets Philadelphia cream cheese
1/3 or 2/3 cup chopped celery
1/3 or 2/3 cup chopped chives or onion
1/3 cup chopped green pepper
1 cup mayonnaise

Method: Heat soup and pour on jelly. When cool add beaten cream cheese and other ingredients and chill.

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

Sultana Loaf (Eggless, with mashed potato)

2 to 2&1/2 cups S.R. flour, 1/2 teaspoon each of spice, cinnamon and nutmeg, 1 cup sugar, 1 cup mashed potatoes, 1 cup sultanas, 1 cup milk.

Method: Sift flour and spices. Add remaining ingredients and mix well. Bake in a greased loaf tin for 45 to 60 minutes in a moderate oven. Serve sliced with butter.

Source: contributed by Mrs. J. N. Dalzell (Cadell) 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. 13'.

Rabbit in Mustard Sauce

1 rabbit
2 tbs plain flour
1 cup white wine
1 cup cream
2 tsp hot English Mustard
250g sliced mushrooms
2 med onions or 3 tbs dried onion (pre-soaked)
butter & oil for frying

Method: Prepare rabbit by cutting into neat joints and wipe dry. Dust with flour. Heat butter & oil and fry pieces until nicely browned, then add chopped onions and cook well and remove from saucepan. Stir the flour into the fat in the roux method, adding the wine and a cup of water or stock and season to taste. Return rabbit and onions to sauce and cook gently for 1-1&1/2 hours, adding more liquid if necessary. Add sliced mushrooms and mustard and cook for further 15 mins. Add cream and reheat, but do not boil.

Serve garnished with chopped parsley. Creamed potatoes or plain boiled rice and any green vegetable or a lettuce salad with chives and French dressing may accompany dish.

Serves 6-8.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.25 ['Autumn Menu']

Quiche Magnifique

8" (20cm.) pastry lined pie plate
1 can evaporated milk or 1 carton of cream
1 cup milk
3 eggs
1 pkt. French onion soup

Method: Combine last four ingredients, beat well. Pour into pie plate, bake 200°C for 10 mins. then reduce heat to 180°C for 15 mins. or until cooked.

Source: contributed by Sue Codrington in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.17.