Simple Tomato Soup

Onion, bacon, tin tomato soup.

Method: Fry chopped onion and bacon pieces in pan until cooked. Drain and add to tin of tomato soup mixed with water.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.10.

Fresh Peach or Pear Appetiser

Serves 4

1/2 fresh peeled peach or pear per person (stone removed).
Filling:
125g cottage cheese
1 tblspn. chopped chives
90g grated fresh ginger
lettuce leaves for serving.

Method: Combine the filling ingredients and mix well. Place a half peach or pear onto a lettuce leaf and fill the cavity with filling mixture. Chill well before serving.

Source: contributed by Jill Eastham in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.7.

Stuffed Tuna French Stick

1 French stick
1 tspn. made mustard
1/3 cup grated cheese
1 tblspn. chopped onion
1 tblspn. butter
small can tuna (drained and flaked)

Method: Cut bread lengthwise and remove a small amount of the centre. Cream butter and mustard and spread on the bread. Combine the remaining ingredients and fill the centre. Slice the loaf and wrap in foil. Bake for 20-25 mins. at 180°C. Serve hot.

Source: contributed by Joy Klemm in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.6.

Helena's Tuna Mornay

125g butter
1 cup plain flour
1 litre milk
1 onion, finely chopped
1 large tin tuna in brine, drained
1 large tin creamed corn
250g grated cheese
1 tablespoon mixed herbs
1 tablespoon ground pepper
1 teaspoon salt

Method: Melt butter and fry onion until golden, add flour and stir for a minute. Add milk slowly using a whisk, and simmer, whisking until thickened and smooth. Season to taste. Add remaining ingredients and cook through, stirring until hot.

Hint: Serve with wholemeal toast.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.101.

Spicy Chicken Drumsticks

8 chicken drumsticks or 4 thigh fillets
100mls Hoi Sin sauce or Teriyaki sauce
1/2 cup tomato sauce

Method: Place drumsticks into baking dishes and cover with the combined sauces. Bake at 180°C for 30 minutes. Turn drumsticks over and cook for a further 20 minutes or until cooked. Serve with plain boiled rice or Chinese fried rice. Serves 4-6.

Hint: Chicken thigh fillet may be used instead of drumsticks. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.85.

Tuna Quiche

3/4 cup brown rice (base)
1 egg, beaten (base)
1/2 onion, finely chopped (base)
2 x 180g tins tuna, preferable low salt, drained (or salmon)
4 eggs, beaten
1 cup (100g) grated cheese
3/4 cup milk
1 medium onion, finely chopped
1/4 cup parsley, finely chopped

Method: Cook rice. Mix together the base ingredients. Place base mixture into greased dish. Mix together all filling ingredients and pour over quiche base. Bake at 180°C for 1 hour until set. Serves family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.104.