Cheese Roll

250g cream cheese
250g Coon cheese (grated)
1/2 small onion
125g finely chopped walnuts
1 tspn. worcestershire sauce
paprika to taste
parsley or poppy seeds

Method: Beat cream cheese till smooth. Add grated cheese, onion, worcestershire sauce, walnuts, paprika and a little pepper. Make into rolls and roll either parsley or poppy seeds on outside. Put into glad wrap and then in alfoil. Store in fridge.

Source: contributed by Jill Nelson in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.5.

Thick Tomato Soup (Weight Watchers)

2 chicken stock cubes

2ozs hot water

12ozs tomato juice

2 tspns dried onion flakes

1lb marrow

pepper

few drops artificial sweetener (optional)

Method: Crumble stock cubes into water and stir to dissolve, place in large saucepan, add tomato juice, onion flakes and the peeled, cored and sliced marrow, bring to boil, cover the pan and simmer gently for 20 minutes. Pour the soup into a blender, set at high speed until smooth. Return to pan and re heat.

Season to taste.

Serves 2-3

Source: contributed by M. Brazier in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.10.