Fish with Oyster Sauce

Small tin oyster soup or part of large one

Thick fillets of snapper or South Australian whiting

Half cup of milk

1 dessertspoon anchovy sauce 

Wineglass of dry sherry

2 tablespoons butter

2 ozs. or less of extra butter

Grated Parmesan cheese

Method: Grease Pyrox [sic] dish and lay fish fillets therein. Pour over wine. Mix other ingredients and pour over. Cover top with cheese. Cover with alfoil. Bake in over [sic] 35 to 40 minutes.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.29.

Lobster or Seafood Bisque

1 can mushroom or oyster soup, 440 g

1 can tomato soup, 400 g

1 can lobster meat or seafood of your choice

1/2 can slivered champignons, 125 g

1 carton cream, 300 ml

2 cans water (more or less depending on guest numbers)

Tabasco to taste

Method: Open all cans all together, add water and stir until well blended. Add seafood then cream; Continue to stir but don't reboil. If necessary season to taste. A dash of sherry before serving is an added plus. This bisque can be refrigerated and re-heated without destroying the quality of the dish.

Source: contributed by K. Martin in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.4.