Impossible Citrus Pie

4 eggs
1 cup sugar
1/2 cup melted butter
100g slivered almonds
1 cup coconut
Grated rind one orange & 1 lemon
1/2 cup lemon juice
1/2 cup orange juice
1 cup milk
1/2 cup sifted plain flour

Method: Place all ingredients in food processor and beat one minute. Place mixture into well greased 28cm pie plate and bake in 180°C oven for about 1 hour or until golden brown on top. Remove from oven to cool and set.

Serve with fresh cream and fresh fruit.

Source: contributed by Prue Trethewey in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.69.

Savoury Sausage Supper

1 lb pork sausage meat
2 large onions
2 large cooking apples
4 tomatoes
2 large potatoes

Method: Put half the sausage meat into the bottom of a straight sided dish and press to fit the sides. Place a layer of sliced onion, followed by sliced apple on top. Repeat these three layers and follow with a layer of sliced tomatoes. Complete with a layer of sliced potatoes.

Cover and cook in the middle of the oven 350°F (180°C) for 3/4 hour. Take off the lid and cook for a further 15 minutes to brown potatoes. Serve with mushrooms and peas.

Serves 4.

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

Quick Curried Chicken

425g tin apricots
2 onions, sliced
1kg diced chicken breasts
2 tablespoons curry powder
2 tablespoons cornflour
Extra water

Method: Drain and finely chop or process apricots, reserving juice. Cover a baking dish with foil and place chicken, onions and apricots in. Mix curry powder and cornflour together with apricot juice and extra water. Pour over chicken mixture and bake for 60-90 minutes at 180°C or until chicken is thoroughly cooked.

Hint: vegetables of choice can be added to this dish. Serve with mashed potatoes and peas; salad, pasta or rice. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.75.

Creamy Almond Soup

5 hard boiled eggs
1 litre chicken stock
2 tablespoons snipped chives
2 tablespoons flaked toasted almonds
200g blanched almonds
2 x 300ml thickened cream
2 tablespoons sherry

Method: Peel eggs and separate yolks from the whites. Place the egg yolks and blanched almonds in a food processor and process until they form a smooth paste. Slice the egg whites into thin strips and set aside. Heat the stock in a large saucepan, add cream then stir in egg yolk and almond paste. Stirring, bring to the boil. Lower the heat and simmer for 5 minutes. Season. Stir in the sherry and serve hot, garnished with flaked toasted almonds and snipped chives.

Serves 4.

Source: contributed by C. Nottage in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.9.

Hedgehog Fingers No. 1

1/4 lb. butter, 1/4 lb. sugar, 1 egg, 2 tablespoons cocoa, 1/2 lb. plain biscuits (such as coffee or Marie), 1/2 cup chopped nuts, 3/4 cup sliced raisins or dates (or a mixture), 1/2 teaspoon vanilla.

Method: Work butter, sugar, and cocoa together. Melt in a saucepan, and while still warm add crushed biscuits, beaten egg, fruit, and nuts. Mix well and press into a log tin or similar cake tin that has been lined with greaseproof paper. Level the top and put to set in cool place. When firm, cut into strips or fingers. May be iced if desired. The mixture may also be moulded into small balls while soft and rolled in coconut.

Source: contributed by Mrs. L. McInnes (Robe), Mrs. G. Foster (Lyndoch), Mrs. E. L. Withall (Jervois), and eight 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. 3'.

Cheese Roll

250g cream cheese
250g Coon cheese (grated)
1/2 small onion
125g finely chopped walnuts
1 tspn. worcestershire sauce
paprika to taste
parsley or poppy seeds

Method: Beat cream cheese till smooth. Add grated cheese, onion, worcestershire sauce, walnuts, paprika and a little pepper. Make into rolls and roll either parsley or poppy seeds on outside. Put into glad wrap and then in alfoil. Store in fridge.

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

Ice Cream

Pour 4 litres softened ice cream over 2 packets marshmallows, 1/2 cup brandy, which has 1 tablespoon Nescafé dissolved in it. Leave for an hour or so. Beat ice cream and add mixture and 1/2 carton beaten cream and 1 cup chopped grilled almonds. Before serving grate a cake of chocolate over it.

Source: contributed by Nan Rischbieth in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.76.