Thai Spaghetti Salad

375g tubular spaghetti, cooked
2 carrots, finely sliced and blanched

Dressing:
3/4 cup olive oil
1/3 cup fish sauce
2 tablespoons soy sauce
Juice of 2 lemons
4-6 red chillies, chopped finely
1/2 cup fresh basil, finely chopped
1/2 cup fresh mint, finely chopped
1/2 cup fresh coriander, finely chopped

Method: Toss spaghetti and carrots together. Pour over the dressing and toss well.

This salad is best made the night before and will last for several days.

Source: contributed by Lynlee Graham in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.50.

Apricot Crunch (unbaked)

250g copha
250g dried apricots
125g walnuts
3 cups Corn Flakes
1&1/4 cups coconut
3/4 cup raw sugar
1/4 cup full cream milk powder

Method: Melt copha and add dry ingredients, finely chopped walnuts and apricots. Press into greased paper lined tin. Chill and cut.

Source: contributed by Nancy Paech in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.95.

Quick Fish Casserole

400g white fish fillets - skin off, cut into strips
1 x 130g corn kernels - drained
100ml milk
300ml water
2 tablespoons margarine or butter
1 packet Continental pasta - "Sour Cream & Chives"
1/2 cup crushed cheese crackers
1/2 cup grated cheese

Method: Place fish into a greased dish. Pour over the corn. Boil milk and water, add margarine and pasta sauce. Return to boil, stirring and simmer for 6 minutes. Pour over fish. Cover with crushed biscuits and grated cheese.

Bake at 180°C for 10 minutes.

Serve with beans and carrots.

Source: contributed by Anne Connolly in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.26.

Tropicana Dip

1/2 lb cream cheese
1/2 packet mushroom soup
1 15oz can crushed pineapple (drained)
1/4 cup pineapple juice

Method: Place cream cheese in a basin and beat until smooth. Gradually add juice while continuing to beat. Add soup mix and pineapple. Stir until combined then chill before serving.

Variations: 3 ozs chopped ham or crispy cooked bacon may be added.

Source: contributed by Shirley Mundy in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.17.

Persian Quince Soup

2 quinces, peeled, seeded and cubed
300g stewing lamb (corned works well)
2 onions, finely chopped
60g butter
Cinnamon stick or 1/2 teaspoon cinnamon
60g soaked chick peas (optional)
1/2 teaspoon turmeric
Juice 1 large lemon
Sugar to taste

Method: Place lamb, onion, chick peas, water to cover, salt and pepper to taste in a pan. Bring to boil, reduce to simmer for 1&1/2 hours, skimming occasionally.

Melt butter, add quinces and fry for 10 minutes, add turmeric and cinnamon, fry 1 minute more, add to soup, simmer a further 40 minutes, until quinces and peas are tender. Taste and adjust seasonings, with lemon juice and sugar.

Serve hot, serves 4-6

Source: contributed by Marion Chambers in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.13.

Impossible Citrus Pie

4 eggs
1 cup sugar
1/2 cup melted butter
100g slivered almonds
1 cup coconut
Grated rind one orange & 1 lemon
1/2 cup lemon juice
1/2 cup orange juice
1 cup milk
1/2 cup sifted plain flour

Method: Place all ingredients in food processor and beat one minute. Place mixture into well greased 28cm pie plate and bake in 180°C oven for about 1 hour or until golden brown on top. Remove from oven to cool and set.

Serve with fresh cream and fresh fruit.

Source: contributed by Prue Trethewey in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.69.

Savoury Sausage Supper

1 lb pork sausage meat
2 large onions
2 large cooking apples
4 tomatoes
2 large potatoes

Method: Put half the sausage meat into the bottom of a straight sided dish and press to fit the sides. Place a layer of sliced onion, followed by sliced apple on top. Repeat these three layers and follow with a layer of sliced tomatoes. Complete with a layer of sliced potatoes.

Cover and cook in the middle of the oven 350°F (180°C) for 3/4 hour. Take off the lid and cook for a further 15 minutes to brown potatoes. Serve with mushrooms and peas.

Serves 4.

Source: contributed by Pat Meads in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.38

Creamy Almond Soup

5 hard boiled eggs
1 litre chicken stock
2 tablespoons snipped chives
2 tablespoons flaked toasted almonds
200g blanched almonds
2 x 300ml thickened cream
2 tablespoons sherry

Method: Peel eggs and separate yolks from the whites. Place the egg yolks and blanched almonds in a food processor and process until they form a smooth paste. Slice the egg whites into thin strips and set aside. Heat the stock in a large saucepan, add cream then stir in egg yolk and almond paste. Stirring, bring to the boil. Lower the heat and simmer for 5 minutes. Season. Stir in the sherry and serve hot, garnished with flaked toasted almonds and snipped chives.

Serves 4.

Source: contributed by C. Nottage in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.9.

Ice Cream

Pour 4 litres softened ice cream over 2 packets marshmallows, 1/2 cup brandy, which has 1 tablespoon Nescafé dissolved in it. Leave for an hour or so. Beat ice cream and add mixture and 1/2 carton beaten cream and 1 cup chopped grilled almonds. Before serving grate a cake of chocolate over it.

Source: contributed by Nan Rischbieth in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.76.

Anzac Crisps

1&1/2 cups SR flour
1&1/2 cups coconut
1&1/2 cups sugar
1&1/2 cups rolled oats
1 egg
6 ozs margarine
1&1/2 tablespoons golden syrup
3 tablespoons boiling water
1&1/2 small level teaspoons carb soda
1 cup sultanas

Method: Melt margarine, golden syrup. Dissolve carb soda in water. Mix dry ingredients and add remainder of ingredients. Bake 375°F (190°C) for 15 minutes.

Source: contributed by Penny von Doussa in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.89.

Dip for a Mob

1 packet lemon jelly
1 tin tomato soup
3 packets Philadelphia cream cheese
1/3 or 2/3 cup chopped celery
1/3 or 2/3 cup chopped chives or onion
1/3 cup chopped green pepper
1 cup mayonnaise

Method: Heat soup and pour on jelly. When cool add beaten cream cheese and other ingredients and chill.

Source: contributed by Nan Rischbieth in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.14.

Porridge Biscuits

1 cup rolled oats
1 cup sugar
1 cup coconut
1 cup SR flour
1 rounded tablespoon golden syrup
125g butter
1 egg

Method: Melt butter and syrup. Add dry ingredients and egg. Mix well, spread into greased lamington tin. Slow oven 15 minutes until golden brown. Cut into squares while warm. Remove when cold.

Source: contributed by Joan Jenkins in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.90.

Hawaiian Chops

4 leg chops
1 cup breadcrumbs
1 cup chopped tomatoes
1 cup shredded pineapple
1 dessertspoon brown sugar
Salt & pepper
4 lightly grilled bacon rashers

Method: Lay chops in casserole with a little water to prevent sticking. Mix crumbs, tomato, pineapple and sugar. Divide into four portions and put one on each chop, cover and cook in moderate oven for 1 hour. Then add bacon rashers and cook further 15 minutes without lid. Serve with rice and minted peas.

Source: contributed by Carola Grantham Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.38.

Vol-au-vent Fillings

Oyster
Combine a tin of smoked oysters, 2 hard boiled eggs (finely chopped), 2 gherkins (finely chopped), enough mayonnaise to moisten (approx. 2 tablespoons), chopped parsley.

Savoury
Fill tiny pastry cases with mashed peas, parsley, grated onion, moisten with mayonnaise and top with blanched almonds.

Avocado
Combine 3 avocados (mashed), 2 x 185g tins tuna, 1 cup walnuts (chopped), 1 carton cream, tomato sauce, worcester sauce and lemon juice.
Serves 10.

Source: contributed by the Rischbieth Family in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.14.

Lib's Chicken

1 chicken (a bag of pieces) cut into portions and rolled in a mixture of flour, salt, pepper and plenty of paprika (it will look pinkish). Put in casserole dish and sprinkle lots of cut parsley over it.

In another dish mix one tin of condensed chicken soup with one large carton of cream, and pour over meat.

Bake for 1&1/2 hours at about 300°-350°F (150°-180°C) but turn back if bubbling. If not ready to eat, can be turned right back to lowest and left in oven.

Source: contributed by Nan Rischbieth in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.31.