Toasted Chicken Fingers

1 cup cooked, diced chicken
1/2 cup diced celery
1/2 an onion, grated
Salt and pepper to taste
2 tablespoons diced capsicum
1/2 cup mayonnaise
Wholemeal bread
Grated cheese

Method: Combine all ingredients except bread and cheese. Spread mixture on slices of buttered bread. Place on oven tray and bake for 30 mins at 180C. Slice into fingers.

Hint: Not suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.200.

Helena's Tuna Mornay

125g butter
1 cup plain flour
1 litre milk
1 onion, finely chopped
1 large tin tuna in brine, drained
1 large tin creamed corn
250g grated cheese
1 tablespoon mixed herbs
1 tablespoon ground pepper
1 teaspoon salt

Method: Melt butter and fry onion until golden, add flour and stir for a minute. Add milk slowly using a whisk, and simmer, whisking until thickened and smooth. Season to taste. Add remaining ingredients and cook through, stirring until hot.

Hint: Serve with wholemeal toast.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.101.

Super Kids Tarts

wholemeal bread slices
1 egg white
2 Tblsp TONE skim milk

Method: Cut circles from bread to fit into metal patty tins. Beat egg white and milk in a bowl. Brush both sides of bread circles with the milk mixture and press into lightly oiled patty tins. Bake at 190°C until crisp and golden. Use any of the following fillings or make some of your own choice:

Tuna: fill tarts with tuna (preheated), and top with sprinkle of grated LF [low-fat]-cheese. Place under griller to melt cheese.
Baked Beans: fill tarts with hot baked beans.
Ham and Corn: dice a little lean ham and stir into canned creamed corn. Heat this mixture then fill tarts.
Banana: heat mashed banana, sultanas and 1 Tblsp of fruit juice in a saucepan and serve in hot tarts.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.22.

Banana Roll

1 small banana or 1 large banana cut in half vertically
1 slice fresh, soft, wholemeal bread

Method: Place banana on a slice of bread, roll up and enjoy it! Can toast under low grill with seam side down. With a drink, this is quick, nutritious and satisfying.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.18.

Luscious Bacon and Peanut Rolls

8 slices thin fresh brown bread

Bacon slices

Crunchy Peanut Butter

Method: Cut crusts from bread. Spread thickly with peanut butter, cut in halves and roll up. Remove rind from bacon and cut in 4" lengths. Wrap each strip of bacon around each bread roll and secure with toothpick. Cover with gladwrap and refrigerate until ready for use. May be prepared previous day. When ready to use, bake 15 minutes in moderate oven. Garnish with parsley.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.82.