Cuban Chicken

4 boneless chicken breasts
1 tablspn Oil
1 pkt Spring Veg soup mix
2 bananas, sliced
1 cup pineapple juice
1/2 cup water

Heat oil and brown chicken and bananas, set bananas aside. Add combined soup mix, pineapple juice and water to chicken. Stir until boiling. Cover and simmer gently for 15 mins, until cooked. Add bananas and reheat before serving with rice or vegetables.

Source: contributed by Jean Potter in Camden Primary Recipe Book. Compiled by Linda Mc Gee & Dianne Goldsworthy ([Adelaide], n.p., n.d. [late 1980s-early 1990s]), p.19.

Savoury Rice

1 tablespoon cooked rice
1/2 cup grated cheese
1 hard boiled egg (chopped)
1 chopped skinned tomato
1/2 cup fresh breadcrumbs
1/2 lb. minced steak cooked for a few minutes with a finely chopped onion
Salt and pepper
1 teaspoon curry powder
2 rashers chopped and fried bacon

Method: Mix all together and press into greased ramekins. Bake for fifteen to twenty minutes in hot oven. Serve piping hot.

Source: contributed by Anon. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.11.

Chinese Veal

1 small can crushed pineapple
6 veal cutlets
1 tablespoon lemon juice
6 slices fresh canned pineapple
1 tablespoon Worcestershire sauce
2 tablespoons sherry
Salt and pepper
Flour

Method: Roll cutlets in flour, pepper, salt, fry quickly to brown, place in a casserole dish, mix crushed pineapple, some lemon juice and sherry, and pour over cutlets. Cover, cook for 1 hour in moderate oven 375°, fry pineapple slices and arrange around cutlets. Garnish with parsley, serve with boiled rice.

Source: contributed by Mrs. Thelma Stewart (A.C.H. Volunteer Service) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.31.

Chicken with Rice

1 large onion
1 cup chopped celery
1 large apple
2 oz. butter
2 cups cooked chicken
Pinch rosemary
1 tablespoon fruit chutney
Salt and pepper
1/2 cup dry sherry
1 8 oz. tin condensed cream of mushroom soup
A few breadcrumbs
1 cup rice

Method: Boil rice in salted water for 15 mins. Drain. Chop the onion, celery and apple and fry in butter until they are beginning to brown. Put a generous layer of rice in the base of a large ovenproof dish and make a hollow in the centre. Mix the cooked chopped chicken, rosemary, chutney, sherry, salt and pepper and condensed mushroom soup. Pour into the rice. Cover with the chopped apples and onions and sprinkle with breadcrumbs. Bake in moderate oven for 40 minutes. Makes 6 helpings.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.40

Hawaiian Curry

1&1/2 lb. minced steak
1 dstp. oil or margarine
salt and pepper to taste
1 pkt. chicken noodle soup
1 dstp. coconut
1 dstp. lemon juice
6 ozs. beans sliced
1 tin mushrooms or champignons
1 small tin pineapple pieces and juice
1/4 lb. cashew nuts if desired
2 white onions (ringed)
1 tblsp. cornflour
2 beef cubes
1 cup water
1 tblsp. sultanas
1 cup carrots (cut into straws)
1 dstp. soy sauce
1 cup cooked rice
curry to taste

Method: Heat oil in frypan, add meat, onions, flour, salt and pepper, beef cubes, soy sauce, chicken noodle soup blended with the water. Saute for 5 mins., add curry, coconut, sultanas, lemon juice, carrot straws and beans. Place lid on pan and occasionally stir. Cook 10 minutes. Stir in mushrooms, cooked rice, pineapple pieces and juice. Add nuts just before serving.

Source: contributed by N. Bridgen, Mt. Remarkable, No. 62 in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.26.

Eureka Lamb

6 lamb chops (forequarters or chump)
2 tbsp oil
1 small tin crushed pineapple
3/4 cup seeded raisins
2 oranges - peeled and sliced
1/2 cup honey
1 tsp salt
1/2 tsp cinnamon
1/2 tsp mixed spice

Method: Brown chops in oil then place in a casserole dish. Mix together remaining ingredients and pour over chops. Bake in moderate-slow oven for 30-40 minutes or until chops are tender. Delicious when served with rice and green vegetables.

Source: Kangaroo Island Honey Cookbook. Compiled by Mildred Willson to raise funds for Kangaroo Island Anglican Parish (Fourth Edition, 2021 [Openbook Howden Print & Design, St Mary's SA ISBN: 0-646-16341-8]), p.17.

Eggs Mexican

6 Hard-boiled Eggs; 1/2 Pint White Sauce; 1/2 Teaspoon Horseradish; 1 Teaspoon Curry Powder; 1/2 Teaspoon Grated Lemon Rind; 1/2 Cup Cooked Rice; Salt, Pepper and Paprika.

Method: Cut eggs in halves and place in a greased dish. Cover with white sauce to which has been added the horseradish, curry powder, and lemon rind, salt, pepper, paprika and rice. Top with sliced tomato and dot with butter. Place bacon rolls on top and bake 10 minutes in hot oven.

Alternative: Season white sauce with chutney, gherkins, cream, mustard, sardines, and tomato sauce.

Source: contributed by Mrs. J. L. Jenkins in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.25.

Vausage

1 cup cooked green lentils
1 cup cooked mashed potato
1 cup cooked rice
1 cup fresh wholemeal breadcrumbs
1 small onion
4-6 Tblspn gluten flour
2 tsp mixed herbs

Method: Mix together. Shape 1 large tablespoonful into a roll, or patty. Roll in bran and fry in lightly oiled pan, or bake in oven.

Vausage Rolls
Process as above, but do not fry. Wrap roll in a rectangle of thin Basic Pastry. Cook in hot oven until pastry cooked. Serve hot or cold. Size can be varied to suit.

Basic Pastry (Basic Pie Crust, p.51)
2 cups SR flour (white or wholemeal)
3 Tblsn PU [polyunsaturated]-vegetable oil
TONE skim milk

Method: Rub the oil into the flour. Add milk to give the desired consistency. The dough should come cleanly from the bowl and form a soft ball. Roll out on flour or bran to a thin layer. Bake in hot oven 20-25 minutes. An advantage of making the Basic Pie Crust is that it can be rolled out and used for either sweet or savoury pies as required.

Savoury crust: add pepper, herbs, curry, etc.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), pp.32 & 51.

Seafood Casserole

2 chopped onions
2 oz margarine
1 dspn sultanas
1 large tin tuna
1 pkt Dutch curry & rice soup
2 chopped apples
1/2 cup chopped celery
salt & pepper to taste
lemon juice
nearly 2 cups water

Method: Fry onions, celery and apples lightly in margarine. Add soup, water and sultanas, mix well. Simmer very slowly for 15 mins. Add tuna and heat thoroughly. Can be served from fry pan with rice, or add grated cheese or breadcrumbs on top to brown in oven.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.21.

Asparagus Salad

18 asparagus spears, cooked or canned.
1 cup diced ham.
1 cup diced fresh pineapple.
3/4 cup thick mayonnaise.
Chopped parsley.
Salt and pepper.
1/2 cup cooked rice.
2 dessertspoons slivered orange rind.
1 tablespoon lemon juice.

Method: Cut asparagus into 1/2 in. lengths. Combine with ham, rice, and pineapple. Lastly add pepper and salt to taste and bind with mayonnaise, to which lemon juice and a little lemon rind have been added. To serve, mound the salad in a bed of lettuce and sprinkle with orange rind and parsley. May be used on its own, or is very suitable for serving with poultry or pork.

Source: contributed by P. J. Peter in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.31.

Chow Mein (Quick and tasty)

1 lb. minced steak, 3 chopped onions, 1 packet chicken noodle soup, 1/2 roughly chopped cabbage, 1/2 cup chopped beans, 1 dsp. curry powder, 4 cups water, salt and pepper.

Method: Brown onions lightly in a large saucepan. Add all other ingredients and cook for 1/2 an hour. Serve with rice.

Source: contributed by N. J. Neighbour in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.17.

Chicken Noodle Savory

Combine contents of 1 packet of chicken noodle soup with 500g. minced steak, 1 onion chopped, 3/4 cup uncooked rice, 2 cups water and 1 pepper, sliced in a saucepan. Bring to the boil then simmer 25-30 mins. Serve with toast and garnish with lettuce. Serves 4.

Source: contributed by Jenny Rudiger in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.27.

Mince Meat Mornay

1 lb minced meat, 1 chopped onion, 3/4 cup uncooked rice, 1 tin tomato soup, 1 tspn curry powder.

Method: Cook rice in saucepan with water. Drain. Fry meat & onion until cooked. Add 1 tspn curry powder & rice, & combined well. Add 1 tin tomato soup.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.11.

Beach Boy Lunch

For each serving you'll need 2 tablespoons sweet and sour sauce, 1 tablespoon butter, 1 thick slice of cooked ham or canned luncheon meat.

Method: Melt butter in a frypan and lightly brown the slice of meat. Spread with the sweet and sour sauce and add some pineapple pieces when bubbling hot. Serve with hot fluffy rice and a green vegetable.

Source: 'Meals for One' in More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.68. ["At the suggestion of Rex Brady these easy recipes are for husbands who occassionally [sic] have to cook the lunch when their wives are busy."]

Salmon Pineapple Salad

2/3 cup uncooked rice, 2 tsps. curry powder, 1 cup chopped celery, three 7oz. tins salmon, 1/2 cup mayonnaise, 1/2 tsp. salt, one 15 oz. tin pineapple pieces (drained), salad greens, 1/4 cup chutney.

Method: Cook and drain rice, mix together mayonnaise, chutney, curry powder and salt, and then add rice, curry, celery, pineapple and salmon. Chill and then arrange in salad bowl lined with lettuce leaves.

Source: contributed by Mrs M. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.25.

Salmon or Tuna Mould

1 tin salmon or tuna, 1 cup mashed potatoes, 1 egg, boiled rice, curry sauce, pepper and salt.

Bone the salmon, add potatoes and beaten egg, pepper and salt to taste. Put mixture in pudding basin and steam 3/4 hour. Turn it out, put border of rice round and pour curry sauce over.

Curry sauce: 1 tbsp. butter, 1 tbsp. flour, 1 heaped tsp. curry powder, 1 cup milk. Melt butter, blend in flour and curry, add cup of milk and stir over fire until it thickens.

Source: contributed by Mrs A. H. Burrows in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.15.

Curried Salmon Mornay Slice

Base:
1 cup rice
1 egg
15g. butter
salt and fresh ground pepper

Method: Cook rice in boiling salted water for 12 mins. Drain & rinse thoroughly. Combine egg, butter, salt & pepper & stir into rice. Press mixture into base & sides of 28 x 18cm. slab tin, lined with foil.

Filling:
1 x 425g. can red salmon
45g. butter
2 tablespoons flour
1&1/2 tblspns. curry powder (or to taste)
1&1/2 cups milk
1/2 cup mayonnaise
2 tspns. lemon juice
2 tblspns. chopped parsley
1 egg
60g. matured cheese

Method: Drain salmon & flake over rice base. Melt butter over medium heat and stir in flour & curry powder. Beat until smooth. Remove from heat & add milk gradually, stirring to combine well. Return to flame & bring to boil stirring constantly. Add mayonnaise, lemon juice & parsley & simmer for 1 minutes. Remove from flame & add beaten egg, mixing thoroughly. Spoon mixture evenly into pie shell & sprinkle with grated cheese. Bake in the centre of a gas oven 180°C for 45 mins. or until cooked & golden. Serve with tossed salad.

Source: contributed by Ros Linton in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.22.

Cheese, Tuna, Tomato Ricebake

2 medium chopped onions
50g butter
4 medium tomatoes peeled and chopped
2 cups water
1&1/2 teaspoons salt
425g. tin tuna (undrained)
225g. Kraft cheese (grated)
1 tblspn. chopped green pepper
1&1/2 cups uncooked rice
pepper

Method: Fry onion and green pepper in butter for 5 mins. Add rice and stir until golden brown. Add remaining ingredients (except cheese) and bring to the boil, simmer about 10 minutes. Layer rice mixture and 3/4 shredded cheese in casserole dish finishing with rice. Bake in moderate oven (180°C) for 15 minutes. Sprinkle remaining cheese over the top and return to oven to brown cheese. (about 5 servings).

Source: contributed by C. Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.22.

Rice Salad

1&1/2 cups cooked rice
1 cup grated carrot
1 cup strained crushed pineapple
1/4 cup sugar
1/2 cup capsicum
2 teaspoons lemon rind
4 teaspoons lemon juice

Method: Combine and chill for 2 hours.

Source: contributed by J. Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.13.

Spicy Chicken Drumsticks

8 chicken drumsticks or 4 thigh fillets
100mls Hoi Sin sauce or Teriyaki sauce
1/2 cup tomato sauce

Method: Place drumsticks into baking dishes and cover with the combined sauces. Bake at 180°C for 30 minutes. Turn drumsticks over and cook for a further 20 minutes or until cooked. Serve with plain boiled rice or Chinese fried rice. Serves 4-6.

Hint: Chicken thigh fillet may be used instead of drumsticks. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.85.