Instant Salmon Pie

Equipment Needed:

Mixing bowl

Grater

Cup

Beater

23 cm Tart plate

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Serves 6

Ingredients:

125 grams (1/2 packet) Cheese Jatz biscuits (roughly crushed)

3 Eggs (lightly beaten)

1/2 cup Milk

1/2 cup Plain Flour

1/2 teaspoon Baking Powder

60 grams Butter (melted)

1/2 cup grated tasty Cheese

285 gram can Salmon, well drained and flaked

Handful fresh Dill, roughly chopped

Method:

Heat oven to 210°C. Place crushed biscuits in the base of the tart plate. Place milk, flour, eggs and baking powder in the bowl and mix until well combined. Add cheese, salmon, dill and melted butter and thoroughly mix. Pour over the crushed biscuits in the tart plate and cook in the oven for 35 minutes until puffed and golden brown.

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

Tuna Slice

115g savory Biscuits - Sao/Jatz

1 onion sliced

3 eggs

1 lge tin tuna

1/2 cup grated cheese

1 cup milk

Method: Crush biscuits, add onion & cheese. Beat eggs with milk, add to biscuit mixture, stir well[,] add tuna, mix well. Bake in lamington tin 45 mins in moderate oven. This can be served hot with vegetables or cold with salad or as a slice.

Source: contributed by Cathy Finney in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43-4.

Helena's Chicken Strips

250g butter

1 tablespoon crushed garlic

500g chicken tenderloins or 2 breast fillets cut into strips

Coating:

1/2 packet Jatz biscuits

125g parmesan cheese

1/2 bunch parsley

125g pecans

1 tablespoons dried tarragon

Method: In a food processor combine all coating ingredients and process for 30-60 secs until crushed well. Melt butter and gently fry garlic. Coat chicken in butter and then toss through coating mixture, pressing crumbs firmly onto chicken pieces. Place on a lined oven tray and bake for 20-25 mins at 180C or until chicken is cooked. Chicken will become dry if over-cooked.

Hints: Serve warm with chilli sauce. These are excellent with pre-dinner drinks.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.35