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.

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.

Walnut Tarte

3 egg whites

1 cup sugar

1 teas. baking powder

2/4 cup walnuts

12 Sao biscuits

Vanilla essence

Method: Beat egg whites[,] add sugar gradually, add coarsely chopped Sao Bisc.[,] baking powder, walnuts and vanilla, baked 350F-180C 45 mins. Top with grated choc. and whipped cream - Ref. 2 hours before serving.

Source: contributed by T. Veale in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.8.

Fruit Slice

1 pkt Saos

1 pkt Yo Yos

1 tin condensed milk

1 cup coconut

250g butter

1 pkt dried fruit medley

Method: Melt butter and condensed mikl [sic] then mix in the dry ingredients. Press into a lamington tray and refridgerate [sic]. Ice with melted chocolate or any other icing.

Source: contributed by Kathi Sumner in Burra Kindy Cookbook (Burra, 2002)

Vanilla Slices

1 packet Sao biscuits

1 packet lemon jelly crystals

1/2 cup boiling water

600ml carton vanilla custard

1/2 cup cream

Method: Line a 22cm square tin with Alfoil. Cover bottom with Sao biscuits. Dissolve 1 packet jelly crystals in boiling water. Stir in the custard and cream. Chill until thick but not set. Pour over biscuits. Arrange more biscuits on top. Chill until set. Spread top with lemon icing and sprinkle with coconut. Cut into biscuit size pieces.

Source: contributed by M. Christian in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.91.