Chicken and Cheese Soup

An excellent mornay base, using less water in soup mix.

1 packet Continental chicken soup
1 cup grated carrot
1 cup finely sliced celery
3 Tbspn butter
1 onion, finely chopped
3 Tbspn plain flour
4 oz Kraft cheese grated

Method: Make up 1 packet of continental chicken soup as per directions, adding 1 cup grated carrot and 1 cup finely chopped celery. In another saucepan melt 3 Tbspn butter and fry 1 finely chopped onion until transparent. Add 3 Tbspn plain flour and stir well. Gradually add 500 ml. milk, add 4 oz grated Kraft cheese. Mix together with prepared soup. Serves approx. 8-10. Kept in the fridge a few days before using improves flavour.

Source: contributed by Margaret Dixon in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.6.

Savoury Slice

1 lb. premium mince
1 Tbspn chutney
1 level dspn curry powder
1 apple
1 tomato
1 onion
pastry sheets

Method: Mix together mince, curry and chutney, place half of mixture on pastry. Thinly slice apple, tomato and onion on to it, add rest of mince. Cover with pastry. Bake in hot oven until cooked.

Source: contributed by Vera Kemp in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.12.

Apricot Roll (Rich)

4 oz chopped dried apricots
4 oz crushed Marie biscuits
2 oz chopped marshmallows
1/2 cup condensed milk
1/2 teaspoon vanilla essence

Method: Combine all together in mixing bowl.

Roll in rolls 6" x 1" diameter, then roll in coconut or crushed nuts. Place on foil and roll up until sealed. Place in fridge to set. These keep for months. Just before using cut into slices approx. 1/2" thick.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.69.

Soup to Eat with a Fork

2 onions
3 Tbspn oil
1 small tin Sauerkraut (or shredded cabbage)
3&1/2 pints stock
4 frankfurts
2 Tbspn plain flour
1 carton sour cream
1 clove garlic crushed
12 oz stewing beef
1/2 tspn salt
4 oz bacon sliced
1 Tbspn paprika
4 Tbspn water

Method: Peel and slice onions and crush garlic. Heat oil in large saucepan, add onions and garlic and fry over moderate heat until golden. Cut beef into small cubes, add to pan and brown all over. Add drained Sauerkraut and salt to pan. Cover with the stock and simmer gently for 1 hour or until meat is tender.

Derind and roughly chop bacon, fry bacon in oil in frying pan until crisp, then add sliced frankfurts and paprika. Cook 5 mins then add to saucepan. Blend flour with cold water in bowl until smooth and then stir into soup mixture and cook further 5 mins. Stir in sour cream, adjust the seasoning and serve at once with French sticks or garlic bread.

Source: contributed by Gloria Wajwoda in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.7.

Pearl Cakes

6 oz butter, 4 oz sugar, less 1 dsp, 1 egg, 1 cup flour, 1 tsp. baking powder, 1 cup dates, cherries, walnuts, and roll teaspoonfuls in cornflakes.

Source: contributed by Mrs Andrews in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.61.

Chicken & Tomato Mousse

1 packet Continental Savoury Tomato with Noodles Soup
1&1/2 cups water
4 teaspoons gelatine
1/2 cup hot water
1/2 cup cream
1/4 cup mayonnaise
2 cups cooked chicken
3/4 cup diced celery

Method: Make up soup using 1&1/2 cups water only. Simmer 5 minutes, then cool. Sprinkle gelatine into hot water, stir till dissolved. Add to soup with cream and mayonnaise. Mix chicken and celery into mixture. Pour into wetted mould and refrigerate till set. Remove from mould, decorate and serve.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.35.

Rice Bubble Biscuits

1/2 cup butter or margarine, 1 cup rice bubbles, 1 cup sugar, 1 well beaten egg, 1 cup S.R. flour, 1/2 tsp. vanilla.

Method: Cream butter and sugar, add egg and beat well. Add rice bubbles and flour and vanilla. Drop tsp. on slide and bake in mod. oven for 10 mins.

Source: contributed by Mrs J. H. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.75.