Chocolate Spiders

200g dark cooking chocolate
2 tablespoons crunchy peanut butter
100g crunchy ready-cooked egg noodles

Method: Melt chocolate and stir in peanut butter. Add noodles, stirring well until everything is coated with the chocolate. Place spoonfuls of the mixture on a tray and set in the fridge. Make 20-25 pieces.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.210.

Peanut Butter Bread

2/3 cup Peanut Butter
1 tablespoon Soft Shortening
2/3 cup Milk
3&1/2 teaspoons Baking Powder
1/2 cup chopped peanuts
1 cup Sugar
1 Egg
2 cups sifted all purpose Flour
3/4 teaspoon Salt
1/3 cup Vinegar or Sherry

Method: Beat sherry, peanut butter, sugar, shortening, egg and milk together until blended and smooth, resift flour with baking powder and salt. Add to first mixture blending just until smooth. Stir in peanuts. Spoon into well greased loaf pan 8&1/2 by 4&1/2 by 2&3/4". Let stand 20 minutes. Bake at 350°F or Gas mark 4 (moderate oven) for 1&1/4 hours or just until loaf is done.

Turn onto wire rack. Cool thoroughly before storing.

Yield: 1 loaf.

Note: All purpose flour, also known as general purpose flour or family flour. This flour milled from selected high protein wheats. Self raising flour is made from all purpose flour to which leavening and salt have been added.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.108.

Country Rice Salad

3 cups cooked brown rice (1 cup uncooked)
125g. mushrooms, sliced
1 red or green pepper, chopped
3 shallots, chopped
2 sticks celery, chopped
2 tomatoes, diced
1/2 cup chopped walnuts
salt and pepper to taste
1 cup diced cheese
1/4 cup chopped parsley

Dressing: 1 cup French dressing, 1 clove garlic, crushed, 1/2 cup Fountain Stir Fry Sweet & Sour sauce, 1 tbspn. finely chopped peanuts or crunchy peanut butter, 2 tspns. sesame seeds.

Method: Combine rice, mushrooms, pepper, shallots, celery, tomatoes and nuts. Season to taste with salt & pepper. Blend all dressing ingredients thoroughly. Pour over rice and toss well. Allow 1 hour to stand before serving if possible. Garnish with a few extra mushrooms, chopped parsley and cheese.

Serves 4.

Source: contributed by Dagmar Preusker in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), pp.12-13.

Sandwich Fillings

Cottage cheese, drained crushed pineapple, onion, salt.
Chopped raisins, mashed banana, a little sugar, orange juice.
Dates, chopped orange, nuts and raisins.
Peanut butter, cheddar cheese and chopped raisins.
Grated carrot and chopped raisins over peanut butter.
Cheese or ham with pineapple slices.
Ham or asparagus, or egg (curried).
Tomato and egg.
Chicken, walnuts and tomato.
Vegemite and walnuts.
Salmon and cucumber.
Cucumber (finely chopped), grated onion and mayonnaise.
Cottage cheese, celery, walnuts (grated carrot adds colour).

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

Whiting Superb

1 lb. whiting fillets
1 cup soft white breadcrumbs
3 oz. butter
2 chopped peeled tomatoes
1 cup mashed potatoes
2 scant tablespoons peanut butter
1 tablespoon brown sugar
1/2 a lemon
Pepper and salt
Chopped parsley

Method: Line the bottom of an ovenproof serving dish with the breadcrumbs. Pour the melted butter over this. Rub the fish fillets with lemon. Lay them on the breadcrumbs and season with salt and pepper. Combine the mashed potato, chopped tomatoes, peanut paste, brown sugar and chopped parsley and mix well. Spread this mixture over the fish and bake in a moderate oven for 30-35 minutes. When serving decorate with parsley and slices of lemon.

Source: contributed by Mrs. Norman Young in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.19.

Black Eyed Susans

1&3/4 cups SR Flour, 4 oz butter, 4 oz sugar, 1 large tbspn golden syrup, 1 dspn peanut butter, vanilla essence, 1 egg, choc bits, and extra sugar.

Method: Cream butter or substitute with sugar, syrup, peanut butter and vanilla. Add egg and mix well. Stir in sifted flour and mix thoroughly. Place small tspnful on sugar and roll into balls. Place on greased oven tray and bake in moderate oven 10 minutes. Remove from oven and place a choc bit on top of each. Return to oven and bake 2 to 5 minutes longer.

Source: contributed by Wilma Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.44.

Luscious Bacon and Peanut Rolls

8 slices thin fresh brown bread

Bacon slices

Crunchy Peanut Butter

Method: Cut crusts from bread. Spread thickly with peanut butter, cut in halves and roll up. Remove rind from bacon and cut in 4" lengths. Wrap each strip of bacon around each bread roll and secure with toothpick. Cover with gladwrap and refrigerate until ready for use. May be prepared previous day. When ready to use, bake 15 minutes in moderate oven. Garnish with parsley.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.82.

Sundeck Chicken Sizzle [Microwave]

12 chicken wings, tips removed

1 cup pineapple juice

1/4 cup tomato sauce

1 pkt. chicken noodle soup

1/4 cup peanut butter

Method: Marinate chicken wings for 1-2 hours in a mixture of all ingredients. Preheat browning dish on HIGH for 6 minutes. Add chicken wings and marinade. Cook on HIGH for 8 minutes, turning twice and brushing with marinade sauce several times during cooking. Serve with salad. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.183.

Peanut Balls

1 cup Peanut Paste

1/3 cup Margarine

1 cup icing sugar

1&1/2 cups Rice Bubbles

Method: Mix together peanut paste and margarine, fold in icing sugar and rice bubbles. Roll into small balls and refrigerate. Balls can be dipped in melted chocolate.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Chocolate Cookies (Uncooked)

Bring to boil -

2 cups sugar

1/3 cup cocoa

1/4 cup butter

1/2 cup milk

Remove from heat and add 1/3 cup peanut paste.

Put into a large bowl -

3 cups Oats (quick cooking)

1/2 cup coconut

1/2 cup nuts

Pour boiled mixture over oats and mix. Drop by teaspoonsful onto greased surface. Chill.

Method: Source: contributed by H. Pope in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.52.

Party Aids: Peanut Crispies

1 tin sweetened Con. Milk

2 cps. Cornflakes

1/2 cp. Peanut butter

Method: Mix together milk, cornflakes and butter. Drop in spoonfuls on a greased oven slide. Bake for 20 minutes in a fairly hot oven till golden.

Source: The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.16.

Peanut Soup (from America)

1 medium onion

2 stalks celery chopped

1/4 cup butter

3 tspns flour

4 pints chicken stock

2 cups peanut butter

1.3/4 cups cream

Method: Saute chopped onion and celery in butter until soft. (not brown) Stir in flour, blend well, add chicken stock, stirring constantly. Bring to boil remove from heat (if necessary put through sieve or blender) Add peanut butter and cream, stir to blend - do not boil.

Serve garnished with peanuts. 

Source: contributed by P. Kessell in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.16.

Chocolate Noodle Clusters (Quick and Easy)

100 gm packet Chongs Plain Fried Noodles
2 heaped tablespoons Peanut Butter
375 gm packet Choc Melts

Method: Place Choc Melts and peanut butter in bowl and melt in microwave oven. When melted, stir in noodles. Place dessertspoons full on a tray covered in plastic wrap and set in refrigerator.

Source: Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).