Curried Egg Mornay

Boil together 1 pkt chicken noodle soup and 1&1/2 cups water for 7 mins. Melt 1 oz marg and 2 tspn plain flour and 1 small dspn curry powder and 2&1/2 cups of milk (add more milk if desired)[,] stir until boiling. Mix in soup and bring to boil again. Add 6-8 chopped hard boiled eggs and 1 tbspn chopped parsley. Place in casserole and top with cubes of buttered bread, bake until golden.

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.6.

Hawaiian Curry

1&1/2 lb. minced steak
1 dstp. oil or margarine
salt and pepper to taste
1 pkt. chicken noodle soup
1 dstp. coconut
1 dstp. lemon juice
6 ozs. beans sliced
1 tin mushrooms or champignons
1 small tin pineapple pieces and juice
1/4 lb. cashew nuts if desired
2 white onions (ringed)
1 tblsp. cornflour
2 beef cubes
1 cup water
1 tblsp. sultanas
1 cup carrots (cut into straws)
1 dstp. soy sauce
1 cup cooked rice
curry to taste

Method: Heat oil in frypan, add meat, onions, flour, salt and pepper, beef cubes, soy sauce, chicken noodle soup blended with the water. Saute for 5 mins., add curry, coconut, sultanas, lemon juice, carrot straws and beans. Place lid on pan and occasionally stir. Cook 10 minutes. Stir in mushrooms, cooked rice, pineapple pieces and juice. Add nuts just before serving.

Source: contributed by N. Bridgen, Mt. Remarkable, No. 62 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.26.

Luncheon Sausage Mould

3 cups minced luncheon sausage (fritz)
1 pkt chicken noodle soup mix
2 Dspn gelatine
1 Dspn parsley

Method: Make soup using only 2 cups water, while soup is still hot add gelatine & stir well until dissolved. Add parsley & minced meat. Fill mould & chill until set.

Source: contributed by Norma Schopp in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.17.

Pattie's Runny Patties

500 gm mince
1/2 cup milk
1/2 cup S R flour
parsley, finely chopped
1 onion, chopped
1 egg
1/2 cup water
grated carrot
1 pkt chicken or french onion soup
salt & pepper

Method: Mix all together. Place in a jug and pour on the BBQ.

Source: contributed by Wendy Hendry 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.41.

Chicken Flavoured Potato Salad

500g potatoes
1&1/2 cups water
1 pkt chicken noodle soup
2 Tbspn chopped parsley
2 Tbspn chopped onion or shallots

Method: Peel potatoes and cut into cubes, place in saucepan of boiling water. Add contents of soup pkt and simmer gently for 5-8 mins or until potatoes are tender (add extra water if needed). Cool, add parsley and shallots. Refrigerate until chilled.

Source: contributed by Elspeth Gill in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.40.

Hamburgers

1 kg mince
1 cup SR flour
2 cups milk or water
2 eggs
1 pkt chicken noodle soup
1 pkt French onion soup
1 onion finely chopped

Method: Mix together all ingredients. Mixture will be a bit 'sloppy' but will thicken. Spoon onto barbecue.

Source: contributed by Julie Monfries in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.10.

Chicken and Beef Balls

1 pkt. chicken noodle soup, 1 cup soft bread crumbs, 1 small onion, 1 lb. minced steak, 1/2 lb. sausage meat, 1 egg.

Method: Add chicken noodle soup to 1/2 pt. boiling water and cook 5 minutes. Cool, place in basin, bread crumbs, onion (finely chopped), minced steak, sausage meat and egg. Add cooked soup mixture, and combine evenly. Shape into medium sized balls and roll in flour (little paprika optional). Cook and brown in hot shortening. Serve hot with spaghetti and tomato sauce.

Source: contributed by Mrs L. K. Stock in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.17.

Chow Mein (Quick and tasty)

1 lb. minced steak, 3 chopped onions, 1 packet chicken noodle soup, 1/2 roughly chopped cabbage, 1/2 cup chopped beans, 1 dsp. curry powder, 4 cups water, salt and pepper.

Method: Brown onions lightly in a large saucepan. Add all other ingredients and cook for 1/2 an hour. Serve with rice.

Source: contributed by N. J. Neighbour in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.17.

Chicken Noodle Savory

Combine contents of 1 packet of chicken noodle soup with 500g. minced steak, 1 onion chopped, 3/4 cup uncooked rice, 2 cups water and 1 pepper, sliced in a saucepan. Bring to the boil then simmer 25-30 mins. Serve with toast and garnish with lettuce. Serves 4.

Source: contributed by Jenny Rudiger in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.27.

Mum's Oyster Mornay

12-18 oysters
1 pkt chicken noodle soup
1 chopped onion
1 tbsp butter
2 tbsp flour
3 tbsp grated cheese
1&1/2-2 cups milk
1/2 tsp lemon pepper
2 tbsp lemon juice
1 tbsp chopped mint

Method: Melt butter and cook onion. Add chicken noodle soup and cook a few minutes. Mix in flour, 1 tbsp at a time and then add milk gradually. Stir in cheese, juice, pepper and oysters. Cook until thickened. Serve garnished with mint. Can also be served in vol-au-vent cases.

Variation:
1. Omit chicken noodle soup and add 10 drops Tabasco, pinch basil, celery salt, 1 tspn dry mustard, 2 tbsp cream and 1 cup cooked chopped carrot.

Source: Contributed by Norma Whitmarsh (Ceduna) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.89.

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!)]

Chicken Bisque

Prepare 1 pkt. Continental brand Chicken Noodle Soup using only 3&1/2 cups water. Cook 5 mins. Add 4 oz. can crab, 4 oz. can red salmon, 1/2 cup Deb. potato flakes, and chopped chives. Reheat without boiling.

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.23.