Curried Sweetcorn Mornay

Make: 1 pint white sauce
Add:
1 tin spaghetti
1 tin whole sweetcorn
1 tsp sugar
1/2 tsp curry powder
1 packet Surprise peas

Source: contributed by Margaret McDonald in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.20.

(Surprise Peas: https://www.continental.com.au/p/surprise-garden-peas.html/09300667073524)

Orange Surprise

4 oranges
Fruit salad (drained of juice)
White curacao (optional)
2 level tablespoons sugar
2 egg whites

Method: Cut top off oranges, remove pulp with sharp knife and spoon, keeping shell intact. Pour in a dessertspoon curacao, then fill with fruit salad. Pipe meringue on top of each orange, sealing carefully. Bake in quick oven until meringue sets (2 mins. only). Serve in individual glass dishes. 

Source: contributed by Mrs. Warwick Hancock in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.56.

Surprise Pies

Filling:

150ml chicken stock

23g plain flour, 23g margarine

180g diced cooked chicken

2-3 tablespoons mixed vegetables

salt & pepper

2 hard boiled eggs

milk

Pastry:

240g plain flour

salt

60g margarine

60g lard

cold water to mix

Method: Make a thick sauce using flour, margarine & stock. Add chicken, vegetables & seasonings. Make a basic shortcrust pastry. Line 4-6 individual pie pans. Place half an egg in each. Divide chicken filling evenly between them. Top with pastry lid. Seal well. Make a steam hole in each. Brush with milk. Bake at 200°C for 30 minutes.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (American River C.W.A, 1998), p.36.

In the past weeks, Kangaroo Island and parts of the Adelaide Hills have sustained terrible damage from catastrophic bushfires. How to help:

* KI Mayoral Relief and Recovery Bushfire Fund

* SA State Emergency Relief Fund - Cudlee Creek Fire Appeal

* South Australian Veterinary Emergency Management (SAVEM) Inc.

Rabbit Surprise

1 medium rabbit

1 onion

2 or 3 med. carrots

Celery

1 red pepper

Tomotoes [sic] according to taste

3 or 4 rashers bacon according to taste

1 level dessertspoon rice

1/2 teaspoon Maggi seasoning or dash Worcestershire sauce

1 chicken cube

Method: Soak rabbit in salt water about 1 hour, dry thoroughly and joint. Roll in seasoned flour, then fry in butter until golden brown. Place in a casserole. Saute onion in pan (add more butter if needed) until golden, then add tomatoes and fry until soft, pour over rabbit. Make a gravy with the leavings in the frying pan, be sure to make enough to cook rabbit in, then pour over the rabbit in casserole. Add finely sliced cellery [sic] and diced red pepper, 1 dessertspoon rice, and finely sliced carrots. Cut each rasher into four pieces and add chicken cube and seasoning or sauce, and cook in moderate over [sic] until tender. I cook mine in a pressure cooker and it only takes 1/2 hour.

Source: contributed by Mrs. Trix Price (deceased), A.C.H Port Lincoln Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.18.