Speedy Chicken Casserole

1 chicken, cooked and chopped OR 1 kg chicken thigh or breast pieces, cooked in a fry pan
425g can condensed celery soup
425g tin condensed chicken soup
1 cup milk
425g tin corn kernels
1 medium carrot, diced
1 capsicum, finely chopped
1 cup frozen peas
1 cup grated cheese

Method: Heat soups and milk in a saucepan, stirring until blended. Remove from heat and stir in cooked chicken and vegetables, pour into greased baking dish. Spread over the top of chicken mixture and sprinkle with cheese. Bake for 30-40 mins at 200°C.

Hints: Serve with pasta, potatoes or salad. To ensure the casserole does not become too runny, add one can of soup at time and mix thoroughly. The amount of soup used may need to be reduced. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.86.

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.

Porcupines

1kg mince beef
1 large tin tomato soup
1 onion, finely chopped
Salt and pepper to taste
3/4 cup rice
1&1/2 cups water

Method: Mix mince, onion, salt and pepper and rice. Shape into balls (about 2cm). Cook balls in tomato soup and water. Add more water if required. Cook 30 minutes, turning occasionally. Serve with mashed potato, rice or pasta.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.74.

Pasta with Creamy Salmon Sauce

250g pasta shells or spirals
1 medium onion, chopped
1 tablespoon poly or monounsaturated margarine
1 tablespoon plain flour
1/2 cup milk
440g tin cream chicken soup
440g tin pink salmon
1 cup grated cheese

Method: Cook pasta. While pasta is cooking, melt margarine, fry onions until tender. Add flour, cook for 1 minute. Remove from heat, gradually add milk. Add undiluted soup. Return to heat, stir while bringing to boil. Boil one minute. Stir in cheese and salmon and heat thoroughly. There is no need to drain the salmon. Serve with drained pasta. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.72.

Mince and Tomato Scrapple

Equipment Needed:

Sharp knife

Measuring cup

Can opener

Saucepan

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Ingredients:

500g Minced Beef

1 tablespoon Oil

1 large can Tomato Soup

1/2 cup Water

2 Carrots (grated)

1/2 cup grated Tasty Cheese

3 cups left over cooked Pasta or Spaghetti

Method: Brown mince in hot oil. Add soup, water, onions, carrots and pasta. Cover and simmer for 10 minutes. Serve sprinkled with cheese accompanied by crusty bread and salad.

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

Curried Pasta Salad

Salad can be made 2 days ahead.

1 cup pasta

1 med green pepper, chopped

100gms baby mushrooms chopped

1 med red pepper chopped

2 tbspns chopped chives

Method: Cook pasta till tender, drain. Place in a large bowl with peppers, chives & mushrooms.

Curry Dressing:

2 tbspn curry powder

1 tspn castor sugar

1/4 cup white vinegar

1/2 cup oil

1 tbspn cream

Combine curry powder & sugar in bowl, gradually stir in oil, vinegar & cream.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.57.

Lovely Salad

2 cups curly pasta, cooked

1/2 red capsicum

1/2 cup sweetcorn

1/2 cup crushed pineapple

curry powder

cream

1/2 cup peas

1 onion, chopped

6 mushrooms, sliced

home-made mayonnaise

oil

peanuts

Method: Combine all of the ingredients. Add mayonnaise (see below), curry powder, oil, cream and peanuts to taste. Mix well.

Home Made Mayonnaise

1 can condensed milk

1/2 cup vinegar

1 egg, beaten

1 teaspoon salt

2 teaspoons dry mustard powder

Pour condensed milk into a bowl, add salt, mustard, vinegar and egg. Mix thoroughly until thick. Store in sealed container in refrigerator.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.18.

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.

Curried Noodle Salad

2 cups San Remo Spiral Noodles, boiled for 10 mins only, rinse straight under cold water, drain.

Sauce:

small can each of crushed pineapple & whole sweetcorn (both must be drained well).

1/2 cup good (sunflower) oil

2 level dstspns curry powder

salt & pepper to taste

1/3 cup white vinegar

chopped parsley

1 tbspn sugar or 1 tspn liquid sweetener

Method: Heat vinegar to dissolve sugar, then combine with all other sauce ingredients. All above may be prepared day before required, but don't combine noodles[,] corn & pineapple with sauce until shortly before needed. Must be stirred well before serving as sauce settles on bottom.

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

Avocado Carbonara

1&1/2 cups small spiral pasta, 2 rashes [sic] bacon, 2 tabs. butter, 1 Avocada [sic] (diced), 60gm cheddar cheese grated, 4 tabs. crea[m], 1 egg, pepper to taste

Method: Cook pasta in slightly salted boiling water. Saute bacon in butter, add the avocado, the drained cooked pasta, cheddar cheese, cream[,] egg and pepper - mix thoroughly to-gether. Heat through and serve on a heated plate. Serves 4 as an entree. Freezes wel[l]. Egg is not necessary. Sliced mushrooms, cooked with bacon and added is tasty.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.40.

Casserole (Salmon)

250g (80z) uncooked spaghetti

3 tablespoons butter

1/2 cup finely chopped onion

2 cups grated cheese

3 hard boiled eggs

1 cup milk

1 large tin salmon

salt and pepper

Method: Cook spaghetti in boiling water with salt. Simmer and stir occasionally until tender, drain well. Heat mushroom soup, butter and salt then milk gradually and stir well. Remove from stove and add onion, cheese, eggs and fish. Stir and add spaghetti. Turn mixture into casserole and bake when needed for 30 minutes at 150C (300F). Garnish with parsley.

Source: contributed by J. O'Shaughnessy in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.34.

Editor's note: the tin of mushroom soup is omitted from the ingredient list.

Dinner in a Frying Pan

2 level tablespoons butter

1 lb. minced steak

1 small chopped onion

2 cups Vegeroni noodles

1.1/2 cups water

1 tablespoon tomato paste

1 teaspoon sherry

1 teaspoon Worcestershire Sauce

1 level teaspoon celery salt (or 2 sticks celery)

Pinch of pepper

1/2 cup stock (Oxo)

1/2 cup sour cream; parsley

Method: Melt butter, brown meat and onion stirring occasionally. Pour noodles over browned meat. Combine tomato paste, Worcestershire sauce, celery salt, salt, pepper, stock and water. Pour over noodles. Simmer with lid on for 25 minutes or until noodles are soft. Stir occasionally. Stir in cream and sherry. Serve sprinkled with parsley.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.14.

Macaroni Cheese

4 chopped rashers of bacon (cook until crisp)

1 tin celery soup

4 cups cooked macaroni

1/2 cup chopped onion, cooked in bacon fat

1/4 cup green peppers, cut up

1 cup grated cheese

Method: Melt the cheese in the soup, add macaroni and bacon.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

Chicken & Mushroom Bake

1 tablespoon butter

3 chopped shallots

1 tablespoon plain flour

375ml carnation milk

2 cups cooked chicken

400ml mushroom soup

1/2 cup grated cheese

2 cups cooked macaroni

1/2 cup cornflake crumbs or bread crumbs

2 tablespoons butter

Method: Melt butter and sauté onions until soft. Add flour and cook 1 minute. Stir in milk and soup. Bring to boil. Add chicken, macaroni and cheese. Simmer for 7 minutes. Pour into casserole dish. Crush cornflakes and add to melted butter. Sprinkle on top of casserole with grated cheese. Put into oven and heat through until cheese is melted.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.26

Macaroni Bake

250g macaroni

4 rashes bacon

2 small onions, chopped

400g tin tomato sauce

400g tin baked beans

1.1/2 cups milk

250g grated cheese

Method: Cook macaroni in boiling water until just tender, drain. Fry onion and bacon until onions are translucent and stir into the macaroni. Add soup, milk, baked beans and 3/4 of the cheese. Mix well, then place in a greased baking dish and top with the remaining cheese. Bake for 45 mins at 190C.

Hints: Where possible use reduced or low salt canned soup. This dish is high in fibre and calcium. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.58

Pasta Roma (Pasta Mornay with a Tomato Flavour)

1 tablespoon poly or monounsaturated margarine

1 onion, chopped

1 small tin (300g) tomato soup

1 cup milk

Dried herbs to taste

4 eggs, beaten

1.1/2 cups cheese

2.1/2 cups spiral pasta

Method: Place pasta on to cook. While pasta is cooking, melt margarine in large boiler. Add onions and cook until soft. Add soup, milk and herbs. Heat through and then remove from stove. Stir in beaten eggs, cheese and cooked drained pasta. Heat through 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.71

Spanish Beef Mornay

1 lb minced beef

1 med onion finely chopped

1 cup hot water

pepper to taste

1 carrot chopped

beef stock cube

16 oz can tomato soup

1 tsp salt

1 tsp curry powder

a little chopped celery

1 cup peas or corn or both

1 cup pasta or rice cooked

Method: Grease saucepan with butter and brown onion. Add celery, carrot, peas/corn, meat and water. Stir until meat loses red colour. Mix well and bring to the boil, stirring occasionally. Add curry and soup, 1 cup of pasta and add the stock cube. Place in greased casserole dish and sprinkle grated cheese on top. Brown in oven for 15-20 mins.

Source: contributed by K. Williams in Burra Kindy Cookbook (Burra, 2002).

Beef and Tomato Mornay

1 dsp butter

500g mince

2-3 rashers bacon chopped

1 can tomato soup

approx 50g cooked spaghetti

1 onion chopped

1 cup water

1 cup grated cheese

breadcrumbs

Method: Cook onion in butter until soft. Add mince and bacon and brown well. Stir in half the cheese and add soup and water. Bring to the boil. Add cooked spaghetti, cover and simmer for 30 mins. Put into a casserole dish, sprinkle with breadcrumbs and rest of the cheese. Bake until bubbling in a moderate oven.

Source: contributed by Ali Eberhard in Burra Kindy Cookbook (Burra, 2002)

Sally's Chook Boobs

2 chicken breasts diced

1.1/4 tsp chilli

penne pasta

1/3 jar basil & pinenut pesto

1.1/2 tsp garlic

150ml cream

1/2 capsicum

1 tomato

Method: Cook chicken breast & garlic, then add tomato and capsicum. Then add cream, pesto and chilli. Heat through and serve with cooked penne pasta.

Source: contributed by J. Lehmann in Burra Kindy Cookbook (Burra, 2002)

Cheesy Broccoli Mornay

100g (2 slices) lean ham, chopped

1 onion, chopped

500g broccoli, cooked then chopped

250g small shell noodles

1 tablespoon poly or monounsaturated margarine

2 tablespoons plain flour

1 cup milk

1.1/2 cups (150g) grated cheese

1/4 cup fresh wholemeal breadcrumbs

Margarine or oil for greasing

Method: Place pasta on to cook. Melt margarine in a large boiler. Cook onion until soft. Add the flour and cook for 1 minute. Remove from heat, add milk gradually stirring all the time. Return to heat, continue stirring until sauce boils and thickens. Remove from heat, add 3/4 of cheese. Stir well to make a smooth sauce. Combine sauce with ham, broccoli and noodles. Pour into greased baking dishes. Sprinkle with remaining cheese combined with breadcrumbs. Reheat in moderate oven (180C). Serves a family of 4-6. Suitable for freezing.

Hint: It is easy to chop broccoli in the cooking saucepan once it has been cooked and drained. Use a long bladed knife. 2 slices of bread will make 1 cup of bread crumbs.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.23.