Tuna and Pineapple Casserole

1 15oz can Tuna
1 quantity White Sauce
1 tablespoon Breadcrumbs
Parsley Springs
1 15oz can Crushed Pineapple
1 teaspoon Lemon Juice
Slices of Lemon

Method:
1. Collect ingredients
2. Combine tuna, sauce and lemon juice
3. Place alternate layers of fish mixture and pineapple in casserole
4. Top with breadcrumbs
5. Bake
6. Garnish with slices of lemon and springs of parsley and serve
Oven temperature: 350°[F]
Cooking Time: 20 minutes

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.25.

Brandied Pineapple Drink

15oz can Crushed Pineapple
1/3 cup Brandy
2 large scoops icecream
1/3 cup Lemon Juice
1/2 cup iced water

Method: Put all into blender, on high speed 30 seconds or until well whipped. Makes approximately 1&1/2 pints.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.110.

Chilled Tomato Cases

6-8 small-medium tomatoes
200g cottage cheese
1 tablespoon gherkin relish
1 tablespoon Continental Savoury Chicken Supreme Soup

Method: Cut a slice off the end of each tomato and using a spoon scoop out most of the flesh. Chop tomato pulp and mix with cheese, gherkins and soup mix. Season inside of tomato cases with salt, pepper and a little sugar. Pile mixture back into cases. Replace lid or decorate as desired. Chill and serve.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.13.

Entree

4 oranges, peeled and chopped into pieces, place in bowl. Sprinkle freely with pepper and malt vinegar. Chill in fridge. Place in lettuce leaves and garnish with chopped meat.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park, Adelaide: Colour Printing House Pty. Ltd., c.1985), p.9.

Exotic Fruit Salad

Rockmelon, strawberries, passionfruit, bananas.

Method: Cut rockmelon in half and scoop out the fruit into round balls. Prepare and hull strawberries. Combine rockmelon, strawberries and passionfruit into a bowl. Refrigerate. Before serving, add bananas. Serve with cream and ice cream.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.36.

[Microwave] Shrimp de Jonghe

3/4 cup margarine
4-5 cloves garlic, peeled and sliced
1/4 teaspoon tarragon
1 tblspn. chopped parsley
dash of ground nutmeg
dash of dried thyme
1/4 tspn. chives, finely chopped
1/4 tspn. instant minced onion
1&1/2 tspns. salt
1/2 cup dry sherry
3/4 cup fine dry breadcrumbs
1kg. raw, shelled deveined shrimp

Method: Melt butter in a deep, 2 litre, heat resistant non-metal[l]ic casserole in microwave for 1 min. Add sliced garlic and heat uncovered for 2&1/2 minutes on high. Remove garlic from butter. Add tarragon, parsley, nutmeg, thyme, chives, onion[,] salt, sherry to butter and stir to combine. Remove 1/4 cup of seasoned butter and mix with 3/4 cup of breadcrumbs. Place shrimp in shallow 2 litre casserole with the remaining seasoned butter. Stir to coat shrimp. Sprinkle buttered breadcrumbs over shrimp. Heat uncovered in microwave for 10 minutes or until crumbs are brown and shrimp are pink. Do not over-cook shrimp as they will become tough. Serves 4.

Source: contributed by Dagmar Preusker in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.33.