French Ham Rolls

8 slices of sandwich bread
8 slices of ham
1 tin asparagus cuts
Juice of lemon
Large carton of cream
Grated cheese

Method: Spread bread with butter and mustard. Place ham on bread and roll cornerways. Place rolls in greased oven proof dish and cover with drained asparagus cuts, cream and juice of lemon. Sprinkle liberally with grated cheese. Bake at 375° for 20 minutes. Serves 4.

Source: contributed by Mrs. Ernest Saunders (Past President A.C.H. Auxiliaries Association) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.10.

Asparagus -- Spears

Mash up 1 maggi chicken cube or any other chicken stock cube, 1 level dessertspoon gelatine. Cut top off tin asparagus spears - put a little juice into cup with gelatine and cube (mashed), let stand a little while, put over boiling water to dissolve (liquid). Pour rest of juice into jug, then pour back into tin. Fridge 3 hours. Use old fashioned tin opener - air causes asparagus to slide out easily. Place on lettuce leaves and decorate with tomato rings.

Source: contributed by Maxine Crawford (Adelaide Lodge, No. 2) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.93.

Asparagus Casserole

2 tins asparagus cuts (440 grams)
1 tin mushrooms (440 grams)
250 grams grated cheddar cheese
2 Tablespoons butter
2 eggs
2 Tablespoons flour
1/2 cup cream
Salt and pepper

Method: Drain mushrooms and asparagus and warm in butter. Whip cream, eggs and flour until foamy. Layer 1/3 of the cheese on bottom of pan add 1/2 of the asparagus and mushrooms. Repeat layer ending with cheese. Pour cream mixture over all. Bake 30-45 minutes at 350 degrees [F]. 1-2 cups of leftover chicken or ham may be layered in for a main dish.

Source: Teas and Trading Tables. Recipes compiled by members of St. Peter's College Mission Guild (n.d. [post-1979], n.p. [Adelaide]), p. 46-7.

Asparagus Soup

1 tsp butter
1 tsp curry powder
2&1/2 cups milk
1 Tbsp dry vermouth, optional
1 small onion, finely chopped
400 gm can Cream of Asparagus Soup
340 gm can asparagus spears, chopped
chopped parsley

Method: Heat butter, add onion and curry powder. Saute until tender. Stir in undiluted asparagus soup and milk, bring to boil. Stir in asparagus spears, return to boil. Before serving stir in vermouth and sprinkle with parsley.

Source: contributed by Lee-Anne Murdoch in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.3.

Asparagus Salad

18 asparagus spears, cooked or canned.
1 cup diced ham.
1 cup diced fresh pineapple.
3/4 cup thick mayonnaise.
Chopped parsley.
Salt and pepper.
1/2 cup cooked rice.
2 dessertspoons slivered orange rind.
1 tablespoon lemon juice.

Method: Cut asparagus into 1/2 in. lengths. Combine with ham, rice, and pineapple. Lastly add pepper and salt to taste and bind with mayonnaise, to which lemon juice and a little lemon rind have been added. To serve, mound the salad in a bed of lettuce and sprinkle with orange rind and parsley. May be used on its own, or is very suitable for serving with poultry or pork.

Source: contributed by P. J. Peter in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.31.

Terrific Ham and Asparagus Bake

6 thin slices bread, no crusts, buttered
6 slices ham
1 tin asparagus tips, drained
300ml carton cream
Grated cheese

Method: Place one slice of ham on each slice of bread and roll up. Place in ovenproof dish, making sure rolls keep secure. Sprinkle asparagus over rolls and pour cream over evenly. Season if desire. Top with grated cheese and bake in moderate oven 180C or 350F for approximately 15-20 minutes until browned.

Source: contributed by Susan MacDonald in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.32.

Chicken and Asparagus

Prepare 1 pkt. Continental brand Chicken Noodle Soup with only 3&1/2 cups water. Empty in contents small can asparagus cuts, 1/2 cup frozen peas and cook 5 minutes.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.22. ['Quick Meals from Packets or Tins (Not so economical -- but hasty and tasty!)]

Asparagus Dip

125 g cream cheese

1 small can green asparagus pieces

salt & pepper

lemon juice

Method: Drain asparagus (reserve some liquid). Mash asparagus pieces with a fork. Place cream cheese in a basin (or your blender) and beat until smooth and softened. Gradually beat in asparagus pulp and mix to a soft consistency by adding a little asparagus liquid if necessary. Season with salt and pepper and flavour with lemon juice.

Source: contributed by Jo Fuller in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.7.

Asparagus Cheese Sandwich

30g butter

1 tspn. french mustard

4 slices bread

340g can asparagus spears, drained

3/4 cup grated tasty cheese

2 chopped shallots

paprika

Method: Combined butter and mustard in dish, cook on HIGH 30 seconds. Brush bread on both sides with mustard butter. Place two slices bread on flat dish, side by side. Place asparagus on top, cover with about 1/2 cup of cheese, top with remaining bread. Combine remaining cheese with shallots, sprinkle over bread, sprinkle lightly with paprika. Cook on HIGH 2 minutes or until cheese is melted.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.175.

Asparagus Mornay

Equipment Needed:

Sharp knife

Measuring Cup

Can opener

Saucepan

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients:

1 medium Onion (diced)

2 tablespoons Butter / Margarine

1 tin Asparagus (including liquid)

1 tin Cream of Chicken Soup (condensed)

1 cup Milk

4 slices Ham

1 cup Chicken (cooked and cubed)

2 tablespoons Plain Flour

3 sliced boiled Eggs

1/2 cup Cream

Method: Place ingredients in a saucepan and bring to boil. Thicken with plain flour made into a paste with a small quantity of milk. When thick, add eggs and cream. Can be served hot or cold.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

Chicken and Asparagus Bake

40g butter

2 tbspns. flour

2/3 cup powdered milk

2 cups water

1/2 tspn. dried thyme

2 cups cooked chicken

310g can asparagus cuts, drained

1 cup fresh breadcrumbs

paprika

Method: Melt butter in a saucepan and stir in flour. Combine powdered milk and water and pour into butter mixture. Cook, stirring constantly over low heat until thick and boiling. Stir in thyme, chicken and asparagus and then spoon mixture into greased ovenproof dish. Top with breadcrumbs, sprinkle with paprika and cook in a 180C oven until golden brown about 20 minutes. Serves 4. Mixture can easily be doubled.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.18.

Asparagus and Ham Mornay

1 large tin asparagus cuts, 1 large tin asparagus soup, 1 heaped Tbls butter, 4 Tbls plain flour, 1/2 pint milk, 4 oz ham (diced), 2 hard-boiled eggs (chopped), 1 onion, 1/2 cup grated cheese, parsley, breadcrumbs and butter for topping.

Method: Make white sauce using milk, asparagus liquid, soup (undiluted) and flour. Chop onion finely and cook in a saucepan with 1 Tbls butter till tender (keep lid on to prevent browning). Combine cheese, ham, asparagus, eggs, parsley with sauce and onion. Sprinkle with breadcrumbs and dot with butter. Brown under griller or in oven.

Source: contributed by A. Arthur in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.23.

Asparagus & Chicken

Heat 1x 80z. can asparagus soup, 1 tabs. flour, 1 tabs. margarine, and 1&1/2 cups milk until thick

ADD

2 cups chicken

1 tin asparagus

1 dess. curry powder

BAKE

1/2 hour - sprinkle potato chips on top.

Source: contributed by Barbara Giddings in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.36.

Curried Egg Mornay

2 oz. [60 gm.] butter or substitute

2 tablespoons flour

3 teaspoons curry powder

2 cups milk

1/2 cup mayonnaise

12 oz. [375 gm.] can asparagus cuts

3 hard boiled eggs

salt and pepper

1&1/2 cups wholemeal breadcrumbs

1/2 cup bran breakfast cereal

2 oz. [60 gm.] butter/substitute, extra

Method: Melt butter, add flour and curry powder, stir until smooth, cook 1 minute. Remove from heat, add milk gradually, stirring until smooth. Return to heat, stir until sauce boils and thickens, reduce heat, simmer 2 minutes. Add mayonnaise, drained asparagus and chopped eggs, combine lightly, season with salt and pepper. Spoon mixture into ovenproof dish or 4 individual ovenproof dishes. Combine breadcrumbs, crushed bran and extra melted butter, sprinkle over the top of asparagus mixture. Bake in moderate oven 20-30 minutes for large dish or 15-20 minutes for small dishes until topping is golden brown. (Serves 4)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.25.

Asparagus Parmesan

Asparagus -- fresh, frozen or canned (reserve some liquid)

1 cup crushed Sao biscuits

1/2 cup melted margarine or butter

1 tablespoon margarine or butter extra

1/2 teaspoon season-all (optional)

1 teaspoon onion powder

1/4 teaspoon dry mustard

Sprinkling pepper

1 chicken cube

1&1/2 cups milk

2 dessertspoons cornflour

1 can sliced champignons (reserve some liquid)

Parmesan cheese

Method: If using fresh asparagus break off stalks as far down as they snap off easily, wash well. Cook approx. 10 minutes or until tender, drain. Melt margarine and combine with crushed biscuit crumbs and spread evenly over base of shallow baking dish.

Melt butter (or margarine) stir in onion powder, season-all, dry mustard, pepper, cornflour, cook until bubbly. Remove from heat, add milk (and a little of each of reserved asparagus and champignon liquid), mixing well. Add chicken cube, cook over low heat stirring until thickened. Stir in mushrooms. Place asparagus over biscuit crumbs and pour over sauce. Sprinkle with Parmesan cheese. Bake in moderate oven.

This dish can be made ahead, refrigerated and cooked just before serving.

Source: The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.31.

Ham au Gratin

2 tbspn butter, 1/2 cup mayonnaise, 1/2 chopped onion, 1/2 cup sour cream, 7&1/2 oz can mushrooms, 1/2 cup grated sharp cheese, 15 oz can asparagus tips, 1 tbspn mustard, 2 cups cubed ham, 1/2 cup grated cheese.

Method: Fry onion in butter in a frypan until tender, stir in next 7 ingredients. Pour into a greased 3 pint casserole and sprinkle with last 1/2 cup cheese. Place under griller for 5 minutes until browned and heated through.

Source: contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.5.

Chilled Asparagus Soup

2 x 340g can asparagus spears or cuts

1 chick stock cube

1/2 cup water

1 x 110g can Nestles cream

1/4 tspn. salt

1/4 tspn. pepper

Method: Combine all ingredients in a blender or food processor and blend for 1 min. Pour into saucepan and heat stirring until luke-warm. Cool and chill.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.28.

Souffled Salmon Pots

1 220 g can pink salmon, drained and flaked

1 310 g can asparagus cuts, drained, juice reserved

1/4 cup cornflour

3 eggs, separated

1 250 g packet Australian non-fat continental style cottage cheese

1 tablespoon chopped parsley

1/4 teaspoon ground rosemary

1 teaspoon salt

Method: Combine flaked salmon and asparagus together. Season well with salt and pepper. Place in the base of individual oven-proof souffle pots or ramekins. Add sufficient water to asparagus juice to make up one cup of liquid. Gradually blend with cornflour. Place in a saucepan and stir over heat until simmering. Cook gently for 3 minutes. Cool. Beat cottage cheese, egg yolks and seasonings together until smooth. Blend in sauce. Beat egg whites in a clean dry bowl until stiff peaks form. Fold gently into cheese mixture. Carefully spoon over salmon and asparagus. Arrange pots on a baking tray. Bake at 180C for 45-50 minutes or till puffed and slightly brown on top. Serve with crisp tossed salad as a light nourishing luncheon or alternatively as a supper idea. Serves 6.

Source: Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.32.

Basic Dip

1/4 lb cottage or cream cheese

2 hard-boiled eggs

1 tablespoon chopped parsley

Method: Mix together well, then add a little milk until a smooth consistency. Add salt and pepper.

To the above mixture add either:-

1. 1 packet Onion Soup.

2. 1 small tin Asparagus tips, 1 cup chopped celery and 1/2 cup fried bacon.

3. 1 small tin sweetcorn.

4. 1 cup chopped ham.

5. 1 small tin anchovies.

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.2.

Asparagus Ham Rolls

4 thin slices ham (or corned beef)

small can asparagus spears

milk

500 g (16 oz) can cream of asparagus soup

30 g (1 oz) cheese

60 g (2 oz) butter or margarine

Method: Grease a shallow ovenproof casserole. Drain asparagus and divide into 4 equal bundles. Roll a slice of ham around each bundle and lay in a casserole dish. Add enough milk to asparagus liquid to make 2/3 cup, then mix with asparagus soup. Pour over ham rolls. Grate cheese and sprinkle on top, dot with butter, and bake in a moderate oven (180C - 350F) for 20 minutes or until lightly browned.

Source: contributed by R. Davidson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.6.