Lamb & Noodle Hot Pot

500g cubed lamb, trimmed
1 onion, chopped
1 green apple, diced, skin on
1 large carrot, diced
2 celery sticks, chopped
1 teaspoon curry powder
440g tin lamb and vegetable chunky style soup (optional)
1 large tin tomato soup
250g small shell pasta, cooked and drained

Method: Brown the onion in some oil until soft then brown lamb pieces, then combine all ingredients except pasta. Bring to the boil, reduce heat, cover and simmer for 45 minutes or until tender. Stir in cooked pasta, reheat and serve. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.53.

Chinese Chicken

1 pkt. Rosella Hotpot sweet and sour casserole base

450ml (1&1/2 cups) hot water

2 cups cooked chicken pieces

1 sliced onion

Method: Mix casserole base with hot water in a baking dish. Add chicken pieces and onion. Cover and bake at 180C (350F) for 1 hour, stirring occasionally. If no oven available, place in a large saucepan and simmer slowly on top of the stove. Serves 5.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.44.