Creamed Chicken Spiced Soup

1 cup raw potatoes
1/2 cup finely chopped onions
1/2 teaspoon salt
1 diced banana
1&1/2 cups chicken stock or 1 pkt. cream of chicken soup or tin cream of chicken soup
1 cup diced peeled apples
1/2 teaspoon curry
1/2 cup diced celery

Method: Boil until tender and beat well. Add 1 cup cream and 1 tablespoon butter. Serve with nutmeg sprinkled on top. Also very nice chilled and served with chopped chives or nutmeg.

Source: contributed by Lorna Johns (Earl of Chester Lodge, No. 98) 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.9.

Noodle Stuffed Loaf

Loaf:- 2 cups coarse breadcrumbs, 1kg mince meat, 1/4 cup finely chopped onion, salt, pepper, 1 beaten egg.

Filling:- 1 pkt Maggi 2 min noodles curry flavour, 30g melted butter, 1/2 cup chopped red capsicum, 120g sliced mushrooms, 1/4 cup chopped parsley, 1/2 cup peas, 1/2 cup grated cheese.

Method: Combine loaf ingredients, mix well. Cook noodles in water, drain. Sprinkle sachet over, then add other ingredients. Place half loaf mixture into greased loaf tin. Spread filling on top then cover with remaining loaf mixture. Bake 350deg. for 1 hour. Serve hot or cold.

Source: contributed by J. Davill in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.7 ['Potpourri' insert].

Sweet Potato Curry

Serves 4

4oz. butter or marg.
2 medium onions thinly sliced
1 clove garlic, crushed
1 green capsicum, seeded & chopped
4 small zucchinis cut into 1/4" slices
1 large red capsicum, seeded & sliced
1&1/2 lb. sweet potato diced into 1/2" cubes
2 medium bananas, sliced
2oz. canned pineapple, drained & chopped
1 tspn. ground coriander
1/2 tspn. ground cardamom
1/2 tspn. ground fenugreek
1/2 tspn. turmeric
1/4 tspn. hot chilli powder (or less)
3 tblspns. water
1&1/4 cups vegetable stock
1" slice creamed coconut
3 tomatoes chopped

Method: Melt butter in large saucepan over low heat. Add onions, garlic, capsicums, zucchini and sweet potato. Cook, stirring occasionally, for 10 mins. Add tomatoes, bananas and pineapple pieces and cook, stirring frequently, for 3 mins. Combine five spice powders with water in a small bowl to make a smooth paste. Stir the spice mixture into the veg. mixture, then pour in the veg. stock. Increase heat and bring stock to boil. Reduce heat to low, cover saucepan and simmer 15 mins. or until vegetables are cooked. Chop up creamed coconut and stir in until dissolved and the liquid thickens. Simmer a further 2 mins. Pour curry into a warmed serving dish and serve immediately.

Source: contributed by Jenny Fleetwood in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), pp.19-20.

Sweet Curry

1 kg lean steak
4 sticks celery, diced
2 large carrots, diced
1 cooking apple, diced
1 large onion, diced
1 tablespoon plain flour
1 dessertspoon curry powder
1 teaspoon salt
440g tin condensed tomato soup
Juice from 1/2 a lemon

Method: Cut the steak into small pieces and place in a saucepan. Add diced vegetables and apple to meat. Blend flour, curry powder, salt, tomato soup and lemon juice then add to the meat and vegetables. Cover saucepan and simmer for 2 hours or until meat is tender.

Hints: Chopping vegetables with a food processor saves time. Serve with rice. Freezes well.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.91.

Delicious Curry

1 apple, 1 onion, 1 heaped dsp. flour, 1 dsp. curry (Lion), 1 tsp. sugar and salt to taste, 1 dsp. chutney, 10 chopped sultanas, 1 tsp. lemon juice, 1 tbsp. fat, 1 pint stock.

Method: Boil lamb chops or steak, save the stock. Melt fat, when hot add chopped onions and apple, fry until brown, add curry and flour, add all other ingredients, stirring all the while. Add stock last. Add meat and cook for 2 hours on a very slow heat. Diced carrots may be added with the meat and 1 hour before serving place in a potato for each of the family. Serve with well drained rice.

Source: contributed by E. M. Mumford in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

Curry Rice Mornay

Equipment needed:

Can opener

Saucepan

Preparation Time: 10 minutes

Cooking time: 20 minutes

Ingredients:

1 packet Curry Rice-O-Riso

500 grams Mince meat

425g can Tomato Soup

1 can Water

1 small packet frozen Mixed Vegetables

Method: Cook Rice-O-Riso with mince meat added. Then add tomato soup and water. Add frozen vegetables. Cook for a further 10 minutes.

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

Fruit Curry

1 pint of good curry sauce

1 cupful pineapple cut into large cubes

1 cupful peaches cut into thick slices

1 cupful apple cut into dice

Any other fruit desired, making about 4 or 5 cups full

1/4-lb. cooked rice

1 hard-boiled egg yolk

Chopped parsley

1 lemon

Method: Place the fruit in the curry sauce and cooked gently until tender. Arrange the rice in a border on a flat entree dish. Place the curry in the entree [sic], sprinkle a hard-boiled yolk of egg thickly over it, and garnish with thin slices of lemon and finely chopped parsley. Serve hot as an entree or luncheon dish.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.21.

Spaghetti Mince

1 finely chopped onion

minced, cooked meat, approx. 2 cups

1 tin tomato soup

1 tin tomato puree or tomato supreme

Worcestershire sauce to taste

pinch curry powder (optional)

3 cups cooked spaghetti or pasta

Method: Mix well and place in casserole dish. Warm through approx. 30 mins. mod. oven.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.101.

Cold Chicken Curry

2 cooked chickens - diced

Sauce:

2 tblspns vegetable oil

1 tblspns Apricot Jam

2 chopped white onions

1 tblspn fruit chutney

1 tblspn curry

1/2 cup oil mayonnaise

1/4 cup tomato sauce

1/2 cup cream

Method: Heat oil, add onions & cook until softened[,] add curry powder & cook a minute. Remove from heat, add sauce & jam & chutney & leave to cool. Blend this to make a smooth sauce, when cold add mayonnaise & lastly stir through the whipped cream. Stir in diced chicken. Serve.

Source: contributed by Gillian Hansen in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.58.

Curried Tuna

Saute 2 sliced onions and 1 small apple into 1 tablespoon margarine. Stir in 1 heaped tablespoon flour, 1 teaspoon curry, 1 dessertspoon sugar, 1 teaspoon salt, 1 dessertspoon sultanas. Cook for one min. Add 2 cups water, stir till boiling. Drain 1 x 15 oz. tin tuna. Add tuna to mixture, then add mushrooms and finally add 1 dessertspoon chutney or plum jam. Serve with boiled rice and peas.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.19.

Curry Tuna

Fry 2 or 3 apples, onion. Make up 1 packet curry and rice soup, mix with 3/4 pt. water, add to onion and apple, add 8 oz. tin tuna. Serve with rice.

Source: contributed by Pearl Tressider, Tumby Bay Aux. in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.9.

7 Minute Chicken Casserole

1 cooked chicken

1 tomato

1/2 cup peas

1 apple

1 onion

1 pkt. dutch curry soup

1 cup celery

1/2 cup sultanas

1 carrot

1 pint water

Method: Chop cooked chicken and vegetables, add pkt. soup and water and simmer until vegetables are cooked. Put into casserole and serve. Simple and delicious.

Source: contributed by Collen Dearing, President, A.C.H. Rostrevor Aux. in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.13.

Seafood Pie

Crust -

2 cups cooked rice

2 teaspoons curry

1 onion, finely chopped

2 oz. melted butter

Combine all ingredients and press into a greased 9" pie plate.

Filling -

1 medium can Salmon or Tuna, drained and flaked

2 eggs

1&1/2 cups milk

1/2 cup grated cheese

Salt and pepper and squeeze lemon juice

1 Tablespoon chopped parsley

Thoroughly combine all ingredients for filling, and spoon in to prepared crust. Bake in moderate oven 325F 35-40 minutes until set. Garnish with lemon slices and olives.

Source: contributed by W. Mitchell in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.12.

Curnamona Curried Mock Chicken

3 level dessertspoons curry

2 pkts cream of chicken soup

1 dessertspoon sugar

2 heaped tablespoons cornflour

Method: Boil 3 rabbits until meat nearly leaves the bone. Pull apart into bite size pieces.

Curried Sauce: Slowly add 3 pints water to sauce ingredients. Simmer 20 minutes. Add rabbit pieces. Half an hour before serving, boil sliced cauliflower, cabbage, celery, onion and capsicum till just tender. Strain and mix into rabbit sauce.

To serve: boil 3 cups rice, pile in large ovenproof dish. Pour curried mixture over and serve while still steaming hot.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 53.

Mince Mornay

500gm Mince

1 tin Tomato Soup

1 sm tin crushed Pineapple

Salt & Pepper

1 cup Rice (uncooked)

1 Onion chopped

1 dessertspoon Curry

Method: Brown meat & onion, add curry, rice, pineapple, salt & pepper, soup and small amount of water. Cook slowly for 1 hour, stir occasionally, add more water if necessary.

Source: contributed by J. Knight in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.19.

Curried Tuna and Mushrooms

1 15 oz tin tuna

1 8 oz tin mushrooms

2 sliced onions

1 tblspn flour

1 tblspn margarine

1 desspn curry powder

1 desspn sugar

1 desspn sultanas

1 desspn chutney

1 small apple

2 cups stock (2 desspns Gravox)

1 teaspn salt

1/2 teaspn pepper

Method: Place shortening in fry pan and melt over low heat, add onions and apple and fry until lightly brown. Stir in flour, sugar, curry powder, mushrooms, salt and pepper and cook one minute. Add stock and stir until mixture boils. Add drained tuna, chutney and sultanas. Reheat.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.6.

Apricot Curried Chicken

1 x 425g cans apricots

2 tablespoons curry sauce [sic]

1 onion, sliced

1kg diced chicken or 12 chicken drumsticks

Extra water

2 tablespoons cornflour

Method: Place chicken, onions and drained apricots in baking dish, reserving apricot juice. Mix curry power and cornflour with reserved apricot juice and extra water, pour over chicken onions and apricots. Cover dish with foil and bake at 180C for 1 -1.1/2 hours until chicken is thoroughly cooked. Serve with mashed potatoes and peas or salad and pasta. Variation: vegetables can be added to dish or served on the side.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.19.

Curried Tuna

1 large tin tuna

1 small tin mushrooms

2 sliced onions

2 dessertspoons cornflour

2 teaspoons sugar

2 teaspoons chutney

1 tablespoon butter

1 dessertspoon sultanas

2 apples

2 cups stock or water

2 dessertspoons curry powder

salt and pepper

Method: Melt butter and lightly fry onion and apple. Mix all other ingredients together and put in a saucepan when onion and apples are cooked. Heat and thicken with cornflour. Heat and serve with rice.

Source: contributed by S. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.26.

Crispy Topped Casserole

500g mincemeat
1 chopped onion
80g butter
1 pkt. Dutch curry and rice soup
1/2 cup breadcrumbs

Method: Fry in 50g melted butter, mince and onion till brown. Add soup mix. Blend in 2 cups water. Bring to the boil. Turn into oven-proof dish. Top with breadcrumbs tossed in melted butter. Bake in moderate oven for 45 minutes.

Source: contributed by H. Blair 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.15.

Curried Macaroni Salad

2 cups chilled cooked macaroni
1 green (or red) pepper
2 tablespoons sultanas
Chopped pineapple
1 green (or red) apple, chopped with skin on
3 tablespoons walnuts
3 chopped shallots

Dressing:
1/2 cup salad oil
1/3 cup vinegar
1 clove garlic
1 tablespoon sugar
1 dessertspoon curry powder
Salt and pepper to taste

Method: Mix all vegetables and macaroni together and pour over salad dressing. Serve with greens and tomato wedges.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.133.