Quick'n'Easy Chilled Avocado [Soup]

1/2 cup lemon or lime juice
3 large Avocados
3 cans cream of celery soup
Dry sherry & nutmeg to taste

Puree peeled Avocados, gradually blend in canned undiluted soup. Process until smooth. Season to taste with citrus juice, sherry, freshly ground black pepper & nutmeg. Chill. An avocado stone placed in the soup will stop it discolouring so you can make it ahead of time.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.13.

Speedy Chicken Casserole

1 chicken, cooked and chopped OR 1 kg chicken thigh or breast pieces, cooked in a fry pan
425g can condensed celery soup
425g tin condensed chicken soup
1 cup milk
425g tin corn kernels
1 medium carrot, diced
1 capsicum, finely chopped
1 cup frozen peas
1 cup grated cheese

Method: Heat soups and milk in a saucepan, stirring until blended. Remove from heat and stir in cooked chicken and vegetables, pour into greased baking dish. Spread over the top of chicken mixture and sprinkle with cheese. Bake for 30-40 mins at 200°C.

Hints: Serve with pasta, potatoes or salad. To ensure the casserole does not become too runny, add one can of soup at time and mix thoroughly. The amount of soup used may need to be reduced. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.86.

Tuna Crunch

2 cups brown rice
425g tuna in water (no salt added) (or salmon)
440g cream of celery soup
1 onion, chopped
1 cup grated cheese
2 tablespoons tomato paste
Fresh breadcrumbs

Method: Wash rice and cook it until tender. Combine the cream of celery soup with the rice, finely chopped onions, grated cheese, and drained tuna, and tomato paste. Arrange mixture in an ovenproof greased dish. Top with fresh breadcrumbs. Bake in a moderate oven 180°C for 30 minutes.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.98.

Tomato & Celery Soup

1 can Cream of Celery Soup
1 can Tomato Soup
1&1/2 cans of water

Method: Blend all ingredients together. Heat. Garnish with a dob of whipped cream or sour cream when serving.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.36 ['Winter Menu']

Souper Souffle

1 can cream of celery, asparagus or mushroom soup

125g (4 oz) cheddar cheese, shredded

6 eggs, separated

Method: Combine undiluted soup and cheese in saucepan. Heat slowly stirring, until cheese is melted. Cool to room temperature. In large bowl, beat egg whites to soft peaks with electric mixer. In separate bowl, beat yolks until very thick, about 5 minutes. Gradually stir soup mixture into yolks, then fold into whites until no streaks remain. Pour into ungreased 8-cup soufflé dish or casserole. Bake in slow oven until well-risen, golden and fairly firm, about 1 hour. Serve at once. Serves 6.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

2008: celebrating a blogging anniversary by revisiting some classics.

Tropical Tuna Casserole

1 large can Tuna drained

3 Tomatoes, peeled and chopped

1 large can Cream of Chicken or Celery Soup

1 medium can Crushed Pineapple, drained

1 small can Mushrooms

1 cup crushed Potato Chips

1 cup frozen Peas

250 gm grated Cheese

Method: Combine tuna with pineapple, soup, peas, tomatoes and mushrooms in saucepan. Cook over low heat until mixture boils, stirring occasionally. Spoon into casserole dish and top with the combined cheese and potato chips. Bake in moderate oven 180 degrees Celsius for 20-25 minutes. Serve hot.

Source: contributed by P.M.Howell in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

From 2008: celebrating a blogging anniversary by revisiting some classics.

Macaroni Cheese

4 chopped rashers of bacon (cook until crisp)

1 tin celery soup

4 cups cooked macaroni

1/2 cup chopped onion, cooked in bacon fat

1/4 cup green peppers, cut up

1 cup grated cheese

Method: Melt the cheese in the soup, add macaroni and bacon.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

Tomato & Celery Soup

1 can Cream of Celery Soup

1 can Tomato Soup

1.1/2 cans of water

Method: Blend all ingredients together. Heat. Garnish with a dob of whipped cream or sour cream when serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.36 ['Winter Menu']

American Chicken

12 chicken breasts (boned)
1 can cream mushroom soup
1 can cream of celery soup
Kraft Miracle Whip
75g butter
125g can mushrooms
125g cheddar cheese
lemon juice
1 cup prepared stuffing mix

Method: Roll chicken breasts and place in greased ovenproof casserole. Mix together soups, 1 cup of Miracle Whip, mushrooms and lemon juice. Pour over chicken. Top with grated cheddar and stuffing mix. Melt butter and drizzle over top. Bake uncovered at 165C for 1&1/2 hours. Serve over rice.

Source: contributed by H. Koenig 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.25.

Saucy Savoury Salmon

12 oz. salmon
Small tin cream celery soup
1 cup cooked green peas
1 pkt. potato crisps

Method: Flake salmon in bottom of greased pyrex dish, add green peas. Make a thick white sauce (about 3/4 pint) add to celery soup and pour into dish. Crush crisps on top and bake until brown.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia;n.d., after 1987), p.22.

Tuna Crunch

1 cup uncooked rice
440g tin cream of celery soup
1 finely chopped onion
1 cup grated cheese
425g tin tuna
Salt & pepper

Method: Wash rice and cook in boiling salted water until tender. Drain. Combined soup with rice, add remaining ingredients. Season to taste. Arrange mixture in an ovenproof dish. Top with salted potato chips (crisps) and bake in moderate oven for 30 mins.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.23.

Souper Souffle

1 can cream of celery, asparagus or mushroom soup
125g (4 oz) cheddar cheese, shredded
6 eggs, separated

Method: Combine undiluted soup and cheese in saucepan. Heat slowly stirring, until cheese is melted. Cool to room temperature. In large bowl, beat egg whites to soft peaks with electric mixer. In separate bowl, beat yolks until very thick, about 5 minutes. Gradually stir soup mixture into yolks, then fold into whites until no streaks remain. Pour into ungreased 8-cup soufflé dish or casserole. Bake in slow oven until well-risen, golden and fairly firm, about 1 hour. Serve at once. Serves 6.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

Savoury Salami Dip

Method: Cream together 125 gm Cream Cheese and 1/3 cup canned condensed celery soup in a bowl. Add finely chopped salami (or metwurst), 1/4 teaspoon Worcestershire Sauce and 1 teaspoon finely chopped celery. Mix well. Makes approx. 1 cup.

Source: contributed by C. Hilder in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Fish Entree

1 fillet of garfish or whiting per person
2 spears of asparagus per person
1 can cream of celery or onion soup

Method: Prepare fish. Roll 2 spears of asparagus in each fillet (skin outwards) and secure with a toothpick. Place in a buttered ovenware dish, pour over the can of soup. Bake for 20 mins. at 350. Garnish with lemon wedges.

Contributed by Mrs. G. S. Heithersay in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.58.

Potato Bake

Slice and peel potatoes, place in layers in casserole dish and pour 1 tin of any of the following soups over - Cream of Celery, Cream of Chicken, Cream of Mushroom. Cook in mod. oven for 1 hour (do not add water to soup).

Source: Oodnadatta Cookbook (1986), p.11.

Surprise Mornay

1 small tin Tuna
1 large tin Celery soup
1/2 cup White Vinegar
2 cups cooked Rice
1 cup cooked Peas
1 cup diced Pineapple - well drained
1 pint White Sauce

Method: Mix all together and place in ovenproof dish. Heat through in oven.

Source: Oodnadatta Cookbook (1986), p.42.

Tropical Tuna Casserole

1 large can Tuna drained
3 Tomatoes, peeled and chopped
1 large can Cream of Chicken or Celery Soup
1 medium can Crushed Pineapple, drained
1 small can Mushrooms
1 cup crushed Potato Chips
1 cup frozen Peas
250 gm grated Cheese

Method: Combine tuna with pineapple, soup, peas, tomatoes and mushrooms in saucepan. Cook over low heat until mixture boils, stirring occasionally. Spoon into casserole dish and top with the combined cheese and potato chips. Bake in moderate oven 180 degrees Celsius for 20-25 minutes. Serve hot.

Source: contributed by P.M.Howell in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).