The Even Quicker Chick

1 barbecued chicken
1 carton sour cream
1 tablespoon Worcestershire sauce
1/2 teaspoon curry powder

Method: Cut the chicken into serving size pieces and place in a greased, shallow dish (brown side up). Pour sour cream and sauce over the top then sprinkle on the curry powder. Cook at 170-180°C for half an hour or until heated through.

Hint: Serve with rice and a green salad. Make sure you look tired so the family thinks you have been slaving over a hot stove all day!

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.96.

Tuna Crunch

2 cups brown rice
425g tuna in water (no salt added) (or salmon)
440g cream of celery soup
1 onion, chopped
1 cup grated cheese
2 tablespoons tomato paste
Fresh breadcrumbs

Method: Wash rice and cook it until tender. Combine the cream of celery soup with the rice, finely chopped onions, grated cheese, and drained tuna, and tomato paste. Arrange mixture in an ovenproof greased dish. Top with fresh breadcrumbs. Bake in a moderate oven 180°C for 30 minutes.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.98.

Thai Spaghetti Salad

375g tubular spaghetti, cooked
2 carrots, finely sliced and blanched

Dressing:
3/4 cup olive oil
1/3 cup fish sauce
2 tablespoons soy sauce
Juice of 2 lemons
4-6 red chillies, chopped finely
1/2 cup fresh basil, finely chopped
1/2 cup fresh mint, finely chopped
1/2 cup fresh coriander, finely chopped

Method: Toss spaghetti and carrots together. Pour over the dressing and toss well.

This salad is best made the night before and will last for several days.

Source: contributed by Lynlee Graham in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.50.

Apricot Crunch (unbaked)

250g copha
250g dried apricots
125g walnuts
3 cups Corn Flakes
1&1/4 cups coconut
3/4 cup raw sugar
1/4 cup full cream milk powder

Method: Melt copha and add dry ingredients, finely chopped walnuts and apricots. Press into greased paper lined tin. Chill and cut.

Source: contributed by Nancy Paech in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.95.

Cheese & Vegetable Bake

For each person use:-
60g. cottage cheese
1 egg
80g. grated matured cheese
cooked vegetables of your choice

Method: Mix cottage cheese and egg. Grated cheese can either be mixed in too or sprinkled on top. Butter a ramekin or oven dish. Place cooked vegetables in dish. Pour cheese and egg mixture over. Bake in mod. oven 20-25 minutes.

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

Slice or Biscuits

4 ozs butter/margarine
1 cup sugar
1 egg
1 cup Corn Flakes, crushed
1 cup rolled oats
1 cup plain flour
1/2 cup 'bits' - chopped almonds, cherries, ginger, apricot, or anything else you fancy
1/2 cup sultanas
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda

Method: Cream butter and sugar. Mix in rest of ingredients. If for slice press into Swiss roll tin - cook 180° for about 20 minutes.

Use for biscuits - make small balls and flatten slightly. Cook 180° for about 15 minutes or till cooked.

Source: contributed by Jill Perkins in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.88.

Eggs in a Nest

Fry slices of bread in a little butter. Arrange on a greased scone tray. Separate eggs. Beat whites until stiff. Pile on bread. Hollow out centre with spoon and drop in yolks, salt and pepper and top with grated cheese. Bake in a mod. oven for 15 mins.

Source: contributed by Jill Eastham in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.15.