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."]

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.

Simple Sweet/Sour Sauce

In a small saucepan stir and bring to the boil -

2-3 cups water

1/2 cup white unspiced vinegar

2 Tablespoons sugar

1 Teaspoon salt

Red food colouring or (tablespoon tomato sauce or tomato paste)

Source: contributed by J. Lempens in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.19.