Anzac Biscuits

One cup sugar, 1 cup cocoanut chips, 1 cup rolled oats, 1 cup S.R. flour. Put 2 tablespoons water, 1 tablespoon golden syrup, and 2 ozs butter in a saucepan and bring to boil. Then add 1/2 teaspoon baking soda. Pour over the dry ingredients while hot (care must be taken that it doesn't boil over), put teaspoonful of the mixture on greased slides and bake in slow oven 20 to 30 minutes.

Source: contributed by A. Heidenreich in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.54.

Apricot Dream Balls

200g dried fruit medley
100g dried apricots
1 tablespoon coconut milk
1/4 cup desiccated coconut

Method: Food-process fruit medley, apricots, and coconut milk until mixture comes together. Shape mixture into tablespoon-sized balls and roll in coconut. Chill until firm. We enjoy this snack when we visit the train museum at Port Adelaide!

Source: contributed by Lachlan, Sue & David in Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.206.

Toasted Chicken Fingers

1 cup cooked, diced chicken
1/2 cup diced celery
1/2 an onion, grated
Salt and pepper to taste
2 tablespoons diced capsicum
1/2 cup mayonnaise
Wholemeal bread
Grated cheese

Method: Combine all ingredients except bread and cheese. Spread mixture on slices of buttered bread. Place on oven tray and bake for 30 mins at 180C. Slice into fingers.

Hint: Not suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.200.

Salmon Soup

1 onion, finely chopped
1&1/2 teaspoons curry powder
15g butter
2 x 440g cans pea and ham soup
3 cups water
180g salmon in brine
2/3 cup thickened cream

Method: Sauté onion and curry powder in butter, add soup and water, stir until mixture reaches boiling, stir in drained salmon, serve with a spoonful of whipped cream in each bowl.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.14.

Date Balls

125g butter
1 cup brown sugar
500g dates
1 cup coconut
4 cups Rice Bubbles
Extra coconut for coating

Method: Boil butter, sugar and chopped dates for 3 minutes. Remove from heat and stir in coconut and Rice Bubbles. When cool, roll into balls and coat in extra coconut. Store in refrigerator.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.213.

Mince Meat Mornay

1 lb minced meat, 1 chopped onion, 3/4 cup uncooked rice, 1 tin tomato soup, 1 tspn curry powder.

Method: Cook rice in saucepan with water. Drain. Fry meat & onion until cooked. Add 1 tspn curry powder & rice, & combined well. Add 1 tin tomato soup.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.11.