Cheese, Tuna, Tomato Ricebake

2 medium chopped onions
50g butter
4 medium tomatoes peeled and chopped
2 cups water
1&1/2 teaspoons salt
425g. tin tuna (undrained)
225g. Kraft cheese (grated)
1 tblspn. chopped green pepper
1&1/2 cups uncooked rice
pepper

Method: Fry onion and green pepper in butter for 5 mins. Add rice and stir until golden brown. Add remaining ingredients (except cheese) and bring to the boil, simmer about 10 minutes. Layer rice mixture and 3/4 shredded cheese in casserole dish finishing with rice. Bake in moderate oven (180°C) for 15 minutes. Sprinkle remaining cheese over the top and return to oven to brown cheese. (about 5 servings).

Source: contributed by C. Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.22.

Sweet Potato Curry

Serves 4

4oz. butter or marg.
2 medium onions thinly sliced
1 clove garlic, crushed
1 green capsicum, seeded & chopped
4 small zucchinis cut into 1/4" slices
1 large red capsicum, seeded & sliced
1&1/2 lb. sweet potato diced into 1/2" cubes
2 medium bananas, sliced
2oz. canned pineapple, drained & chopped
1 tspn. ground coriander
1/2 tspn. ground cardamom
1/2 tspn. ground fenugreek
1/2 tspn. turmeric
1/4 tspn. hot chilli powder (or less)
3 tblspns. water
1&1/4 cups vegetable stock
1" slice creamed coconut
3 tomatoes chopped

Method: Melt butter in large saucepan over low heat. Add onions, garlic, capsicums, zucchini and sweet potato. Cook, stirring occasionally, for 10 mins. Add tomatoes, bananas and pineapple pieces and cook, stirring frequently, for 3 mins. Combine five spice powders with water in a small bowl to make a smooth paste. Stir the spice mixture into the veg. mixture, then pour in the veg. stock. Increase heat and bring stock to boil. Reduce heat to low, cover saucepan and simmer 15 mins. or until vegetables are cooked. Chop up creamed coconut and stir in until dissolved and the liquid thickens. Simmer a further 2 mins. Pour curry into a warmed serving dish and serve immediately.

Source: contributed by Jenny Fleetwood in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), pp.19-20.

Rice Salad

1&1/2 cups cooked rice
1 cup grated carrot
1 cup strained crushed pineapple
1/4 cup sugar
1/2 cup capsicum
2 teaspoons lemon rind
4 teaspoons lemon juice

Method: Combine and chill for 2 hours.

Source: contributed by J. Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.13.

Baked Tofu Balls

(Tofu is soybean curd, available from health food shops)

1 finely chopped onion
2-3 cloves garlic
1 block Tofu drained and mashed
2 eggs
1/2 cup dry breadcrumbs
1/2 cup grated parmesan or matured cheese
1/4 tspn. nutmeg
1/4 tspn. oregano
1/2 tspn. basil
2 tspns. soy sauce
1/4 cup finely chopped parsley

Method: Preheat oven to 350°F. Oil a baking tray. Fry onion and garlic gently in small quantity of butter till soft. Beat eggs into Tofu until smooth. Mix in all other ingredients, stir well. Shape into 2" balls. Bake balls in oven 15 mins. each side until golden brown.

Source: contributed by Lyn Leader-Elliott in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.16.

Savoury Celery Pieces

1/2 packet Maggi (dry) onion soup
1 tin (4 oz.) Nestles reduced cream
1&1/2 tspns. lemon juice (or 1/2 tspn. vinegar)

Method: Mix all ingredients together and put into the fridge for at least 2 hours. Wash celery. Fill with mixture then cut into bite size pieces.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.8.