Finger Sticks

1.4 kg small chicken wings (about 15)

1/2 cup sugar

3 tbs. cornflour

1 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. pepper

3/4 cup water

3/4 cup lemon juice

1/4 cup soy sauce

Method: Cut tips off chicken wings and discard. Divide each wing in half by cutting through joint with a sharp knife. Place wings in a single layer on broiler pan rack. Bake in hot oven, turning once, for 30 minutes. Mix sugar, cornflour, salt, ginger and pepper in a small saucepan; stir in water, lemon juice and soy sauce. Cook, stirring constantly, until mixture thickens and boils 3 minutes. Brush part over chicken wings. Continue baking, turning and brushing several times with remaining lemon mixture, 40 minutes or until richly glazed. When ready to serve, place in a chafing dish or keep-hot server. Frame with a ring of thin lemon slices, serve hot. (12 servings).

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.50

Dreams

3 eggs

1 cup sugar

1 cup S.R. flour

Method: Beat eggs whites - add yolks and sugar. Fold in flour lightly. Drop in teaspoons on greased oven slide. Bake in moderate oven until pale gold (About 5 minutes). Fill with mashed bananas and cream. Sprinkle lightly with icing sugar.

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.77.

Cottage Cheese Pears

4 firm, ripe pears

1&1/2 tablespoons lemon juice

8 oz. cottage cheese

2 tablespoons Mayonnaise

3 tablespoons oil

pinch salt, mustard, pepper & sugar

3-4 oz. lean ham

1-2 tablespoons chopped parsley

Method: Peel, core and halve pears. Blend the oil and lemon juice with seasonings, sprinkle this or just lemon juice over pears to keep them from discolouring. Blend the cottage cheese with diced ham, mayonnaise and chopped parsley. Pile into the halves of the pears, put on lettuce, top with parsley.

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.52.

Kidney Soup

3 sheep kidneys

1 dessertspoon soy sauce

1 teaspoon cornflour

2 ozs mushrooms

1 pint stock, hot

1/2 oz lard or oil

Method: Skin kidneys and remove core. Cut into very thin slices. Mix cornflour with enough water to make a thin paste, add kidney and mix well. Fry the sliced mushrooms and the kidneys in the hot lard or oil for 3 minutes. Add the hot stock, bring to the boil and serve.

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.13.

Apple and Turnip Salad

2 turnips cooked and chopped

2 red apples cubed

1 stick celery thinly sliced

1/2 cup walnuts

French dressing

Method: Mix the warm turnips with the dressing and allow to cool. Stir in the remaining ingredients.

Source: contributed by Marion Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.71.