Spinach Dip

400g egg mayonnaise

1 packet spring vegetable soup mix

1 packet frozen spinach or fresh spinach

1 bunch chives

300g sour cream

1/2 lemon

2 bunches spring onions

Ground pepper

Method: Mix together and serve in a hollowed loaf of cob bread.

Serve with bread or biscuits.

Source: Recommended by E. Singer in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.13.

Spinach Dip in Cob Loaf

1 packet frozen spinach (drained very well)

1 cup mayonnaise

2 tubs sour cream

1 packet spring vegetable soup mix

2 spring onions

1 tin crab meat

Method: You must drain the spinach of all juice. Mix all ingredients in mixing bowl.

Place in fridge - Best to make the day before.

Cut the top of the cob loaf as the lid. Pull out the bread inside (keep).

On the day you want to use, pour the dip into the cob.

Place lid on top and serve with the inside bread, carrot and celery sticks.

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.12. 

Oodles of Noodles with Ham & Cheese

1/2 of a 250g packet of egg noodles (or egg free)
200g (4 slices) lean ham
1.1/2 (150g) cups grated cheese
1.1/2 cups milk
3 eggs, beaten
1/4 cup plain yoghurt (optional)
4 chives or a small onion, chopped
Margarine or oil for greasing
1/2 pack spinach (frozen, thawed and liquid squeezed out)

Method: Cook noodles in lots of boiling water until just tender, drain. Combine cooked noodles with all other ingredients. Pour into lightly greased baking dish and place into a moderate oven (180C) for 30 minutes or until set. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.68.

Surprise Spinach Soup

1 small packet frozen spinach
1 large cooked potato (or 1 tablespoon instant potato powder)
1/4 teaspoon ground nutmeg
1 clove garlic
500 ml. (2 cups) milk
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dry sherry

Method: Place spinach in a pan with 1/4 cup water, cover and heat until thawed, about 5 minutes. Drain spinach and place in the goblet of an electric blender. Add all remaining ingredients except sherry and mix for 30 seconds to form a puree. Pour mixture into pan and bring gently to the boil. Add sherry if liked and adjust seasoning to taste. Serve hot - serves four.

Source: contributed by M. Frith in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.17.